JBF on the Air: Southern Flavors & Foodways
On yesterday's episode of Taste Matters, JBF's Mitchell Davis hosted a variety of Southern food experts: Todd L. Richards, executive chef at the Shed at Glenwood in Atlanta; Katie Button, chef/owner at Cúrate in Asheville, NC; and the Atlanta Food & Wine Festival's COO Elizabeth Feichter and CEO Dominique Love. Learn about how diners define Southern fare, race and gender in the Southern food scene, and common misconceptions about Southern cuisine below:
Daily Digest: March 7, 2013
The high cost of stolen Nutella at Columbia University. [NYT]
According to Ruth Reichl, fine dining is poised for a comeback. [LAT]
The best spirit for your hot toddy—and it's not whiskey. [Slate]
Golden rice: a silver bullet for world hunger, or a goldmine for corporations? [NPR]
... Read more >
Awards Watch: Theme and Hosts Announced
The Awards news just keeps on coming. Today we're excited to announce the theme of the 2013 Beard Awards: Lights! Camera! Taste! Spotlight on Food & Film. In homage to the role that food has played on the silver screen, we'll be highlighting iconic culinary scenes in cinema throughout our Awards festivities. We've also asked the chefs who are cooking at this year's reception to create dishes inspired by a favorite food moment in a movie.
In hosting news, we've tapped Ted Allen to emcee the Book, Broadcast & Journalism Awards Dinner on Friday, May 3; award–winning actor Stanley Tucci will assume hosting duties at our Lincoln Center gala on Monday, May 6.
Daily Digest: March 6, 2013
The underappreciated caraway seed offers complexity and a long history. [NPR]
Cioppino on the cheap: can it be done? [Chicago Tribune]
For a Levantine-flavored brew, look for 961 Beer from Beirut. [WP]
A Pillsbury Bake-off winner spills her secrets. [epicuricloud.com]
Reel Food: Women in Culinary Leadership Cookoff
Our friends at AVSTelevision put together a video of last week's Women in Culinary Leadership Cookoff at Vermilion. Check it out below:
Recipe Roundup: Pasta
Reinvent pasta night with a bowl of one of these impressive but easy-to-make carb-laden entrées.
Crab Carbonara with Meyer Lemon, Black Pepper, and Parsley
Dungeness crabmeat and a squeeze of Meyer lemon juice give the classic carbonara company-worthy panache.
Pappardelle with Duck and Juniper Ragù
Red wine, brandy, and citrus zest intensify this rich, hearty winter dish.
Rao's Cappelletti con Prosciutto e Radicchio
Cappelletti is similar to a freshly made mini tortellini. You can substitute store-bought cheese tortellini or ravioli.
... Read more >
Daily Digest: March 5, 2013
Harold McGee advocates for aging canned goods. [Slate]
South Korean teenagers are throwing wild "potato parties." [Guardian]
The Breakfast Sandwich Maker: make your bacon, egg, and cheese in a single, multilevel gadget. [Gizmodo]
Rick Bayless to design a craft beer. [Chicago Business Journal]
Proposed app would help you pair languishing pantry spic... Read more >
The Women in Culinary Leadership Cookoff
Last week we headed up to Vermilion restaurant to judge the Women in Culinary Leadership Cookoff. Part of the Women in Culinary Leadership Program, which was launched by JBF and Vermilion restaurateur Rohini Dey last year, the competition was created to identify driven and aspiring female cooks and to help them develop leadership and culinary skills. Entrants had to submit a resume, essay, and recipe for one contemporary Indian–Latin dish. Eight finalists executed their recipes in the cookoff, which was judged by Ms. Dey, JBF president Susan Ungaro, chef Aáron Sanchez, and Dorothy Cann Hamilton of the French Culinary Institute.
... Read more >
Daily Digest: March 4, 2013
In spite of winter, seasonal farmers’ markets continue to grow in Massachusetts. [Boston Globe]
Marshmallow eggs hatch more than just Easter fun: a Salmonella scare in Indiana. [Daily Meal]
A shortage of kosher chickens may threaten Passover. [Haaretz]
Airport staff confiscates a traveller’s snack: thousands of caterpillars. [HuffPo]
... Read more >
Dining by Design: Exploring an Often Unsung Ingredient in a Memorable Meal
For more information on the James Beard Foundation's Dining+Design series of conversations between chefs and architects at The New School and a complete schedule, click here.
Edison lightbulbs. Communal tables. Open kitchens. Restaurant design trends come and go, but in the 15 years since the James Beard Foundation began recognizing outstanding restaurant design, ambience has become an essential element of the dining experience.
Reflect upon your favorite meal of the past year: whether it involved impeccable flatware, plush upholstery, perfectly balanced acoustics, or regional authenticity, the design and overall ambience are likely to have played a starring, albeit subtle, role in the memory.
The heightened role of design within restaurant... Read more >
Pages
Categories
Archive
- May 2013 (85)
- April 2013 (54)
- March 2013 (45)
- February 2013 (37)
- January 2013 (41)
- December 2012 (34)
- November 2012 (38)
- October 2012 (54)
- September 2012 (45)
- August 2012 (51)
- July 2012 (50)
- June 2012 (49)
- May 2012 (88)
- April 2012 (56)
- March 2012 (35)
- February 2012 (46)
- January 2012 (40)
- December 2011 (40)
- November 2011 (47)
- October 2011 (44)
- September 2011 (48)
- August 2011 (59)
- July 2011 (50)
- June 2011 (49)
- May 2011 (124)
- April 2011 (54)
- March 2011 (60)
- February 2011 (54)
- January 2011 (52)
- December 2010 (39)
- November 2010 (48)
- October 2010 (59)
- September 2010 (52)
- August 2010 (56)
- July 2010 (57)
- June 2010 (65)
- May 2010 (168)
- April 2010 (68)
- March 2010 (68)
- February 2010 (63)
- January 2010 (59)
- December 2009 (61)
- November 2009 (74)
- October 2009 (83)
- September 2009 (74)
- August 2009 (81)
- July 2009 (66)
- June 2009 (48)
- May 2009 (122)
- March 2009 (2)
@beardfoundation
Could 3D printers end world hunger? Are insects the protein of the future? Our latest sustainability news roundup: http://t.co/MEJ8BGco83
15 usual ice cream flavors. Amazing crocheted food. Use a French press to add coffee to beer. Today's food reads: http://t.co/KLAGWbMdPz
Next week our own Mitchell Davis is moderating an @ATLFoodAndWine panel on trust in the food system. Full schedule: http://t.co/ZqtDDjYJD7
Blogroll
- Atlantic Food Channel
- Chow
- Cook and Eat Better
- Daily Dish/Los Angeles Times
- Diner's Journal/New York Times
- Eater
- Foodspotting
- Grub Street
- Hungry Beast
- Immaculate Infatuation
- Insatiable Critic
- JBF Awards
- JBF Awards Press Room
- Michael Ruhlman
- Savory Cities
- Serious Eats
- The Feed
- The Stew/Chicago Tribune
- Zester Daily
Recent Comments