What We're Reading This Week

 

Research shows two glasses of champagne per week can help prevent memory loss. We can all toast to that! [FWF]

 

Campbell's announces plans to overhaul its classic chicken noodle soup. [NPR]

 

Go beyond butternut with this complete guide to winter squash. [Food52]

 

Peek into Julia Child's French countryside home, where you can almost smell the coq au vin. [NYT

 

Government-mandated changes in labeling laws may crack down on the ubiquitous use of "natural" on packaged goods.... Read more >

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Happy Hour: The NoMad Bar's Sherry Bloody Mary

 

We've partnered with Simmer, a new app that allows you to generate step-by-step recipe videos that you can create, watch, and share from your very own kitchen. In the coming weeks and months, we'll continue sharing instructional videos that will teach you how to create tantalizing dishes from JBF Award winners, Beard House chefs, and even Beard himself, all prepared in James Beard's historic New York City kitchen.

 

When in need of a hair of the dog remedy, there’s nothing quite like a good Bloody Mary to eas

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On the Menu: Week of November 16

 

Here’s what’s coming up at the James Beard House and around the country:

 

Monday, November 16, 7:00 P.M.

Road Trip: Montreal

With numerous New York Times raves under his belt, David DiBari has been praised for his creative energy and boundary-pushing menus at his two Westchester hot spots. This brazen culinary charmer will use his soulful, lusty cuisine to take Beard House diners on a journey inspired by his passion for Montreal's decadent food scene.

 

Tuesday, November 17, 7:00 P.M.

An Edible Expedition

Known among epicureans and Sex and the City fans the world over for its trailblazing Japanese, Brazilian, and Peruvian fare, the SushiSamba empire is once again forging new territory. Be there when the iconic... Read more >

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From the JBF Food Conference to the Future Chronicle

 

As we wrap up our coverage of the 2015 JBF Food Conference, we turn our eyes to the possibilities of tomorrow's farms, restaurants, grocery stores, and kitchens. We've partnered with the Future Market for a multi-part series exploring some of the visions of the future discussed at the conference, in the form of the Future Chronicle, a newspaper snapshot of 2065. Read the full issue here, and stay tuned for more dispatches from the mid-twenty-first century.

 

 

K-12 Cooking Core to Launch in 2066

Department of Education to Require Cooking Training and Exams for Students

 

Mike Lee
Education Editor

 

Students nationwide will soon be req... Read more >

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Thanksgiving Pie: A New Way to Slice It

 

“We Americans undoubtedly eat more kinds of pie than any other country,” James Beard wrote in 1979. Early Americans baked sweet and savory pies in round, shallow pans as a way to stretch basic ingredients like flour and lard. The dish was such a staple that most settlers ate it at every meal.

 

Oh, how times have changed. These days most of us eat pie only once a year—on Thanksgiving—and we tend to stick to our family’s favorite kind, which is almost invariably one of three varieties: apple, pumpkin, or pecan.

 

This year, why not shake things up a bit around the holiday table by experimenting with a different kind of pie? For inspiration, look no further than these regional American pie-making traditions. 

 

New England: Boiled Cider Pie
Although Englis... Read more >

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Hugh Acheson, Vinny Dotolo, and Jon Shook Team Up for the James Beard Foundation’s Taste America® in Los Angeles

 

JBF Award–winning chef Hugh Acheson touched down in Los Angeles to join forces with Jon Shook and Vinny Dotolo and other fantastic L.A. talent for a weekend of local flavor.

 

“We’re just discovering all of the amazing diversity we have in this country,” Taste America All-Star chef Hugh Acheson said of America’s rich culinary bounty while in Los Angeles for the last stop of the James Beard Foundation’s Taste America tour.

 

James Beard Foundation brought its annual Taste America culinary tour to Los Angeles—a city of sunshine and shining stars of the food world, like Local Stars Vinny Dotolo and Jon Shook of Animal, who joined Acheson in the kitchen to cook dinner on Friday night for 300 people at the Ebell of Los Angeles.

 ... Read more >

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9 (More) Fall Food Trends at the Beard House

 

Want to know what’s cooking in American restaurants right now? Look no further than the James Beard House kitchen, where dozens of chefs from all over the country come to cook each month. Our last dispatch had the trends of early fall: deli fare, egg yolks, and lardo, to name a few—and as we transition from fall to winter, the cooking is getting heartier, and chefs are reimagining familiar items from ice cream sundaes to bacon. Read on to see what’s popping up on our November and December Beard House menus.
 

1) Duck, Duck…Duck

“Duck is an elegant and versatile protein,” says Izabela Wojcik, director of James Beard House programming. And as the holidays approach, chefs are getting their duck on. “Not just the expected breast or leg confit,” says Wojcik, “but an exciting and creative range that includes a duck sundae with duck f... Read more >

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Awards Watch: So You Want to Enter the JBF Book Awards

Dave Arnold and Sean Brock at the 2015 JBF Book, Broadcast & Journalism Awards

 

So you’ve written a cookbook and now you want to enter the James Beard Foundation's annual Book AwardsWith more than ten award categories in the mix, where should you enter your prized work? Should a cookbook that’s all about smoothies be entered in the Single Subject category or in the Beverage category? Does an ice cream sandwich cookbook belong in Baking & Desserts or Single Subject? What about a book that surveys Cuban food in Miami? 

 

This year the Book Awards subcommittee is offering guidance on which category is best for authors and publishers. We hope the descriptions below will help you determine which category is right for your book. ... Read more >

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Ask a Chef: November Beard House Toques Share their Most Memorable Meals

 

As we bundle up and brace for the dropping temperatures, there's practically nothing we enjoy more than warming ourselves from the outside in by feasting on autumn's colorful bounty. With the frost setting in, we welcome a formidable roster of culinary talent to the Beard House. Highlighting cuisines and techniques from across the globe, these top toques bring tastes of Arizona, the Bay Area, Chicago, and the U.K. (just to name a few) to the Big Apple. 

 

We asked our November guest chefs to share an unforgettable meal from recent memory. While their responses ran the gamut from a high-end, white tablecloth dining experience all the way to an improvised, foraged dinner, it's evident that tasty food, excellent drinks, and close friends and family were the common thread. Read on to see what kind of mouthwatering meals these culinary authorities conjur... Read more >

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Eat This Word: Mandaquat

 

WHAT? Maybe you've heard of pluots and tangelos, or maybe you've even tried a cross-bred fruit or two. But regardless of your hybrid fruit knowledge, we think you should get to know the mandaquat. A cross between a mandarin orange and a kumquat, you’ll love eating it as much as we love saying it. Originating in the citrus groves of Southern California, the mandaquat was through the agricultural technique of cross-pollination, where the pollen from one flower is transferred to another. Combining the sweetness of the mandarin orange with the tartness of the kumquat, the mandaquat provides a unique flavor profile that explodes on the tongue with a citrusy tang. The mandaquat is rather rare, and seldom appears on restaurant menus. It’s easiest to find in farmers’ markets around Southern California, where it’s most commonly grown and becoming increasingly popular. If you’re lucky enough to get your hands on these small golden fruits, the mandaquat can be easily utilized in both sweet and savory dishes... Read more >

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