Daily Digest: May 1, 2014

bee

 

3-D latte art, boozy boba, and other novelties in L.A. teahouses. [LAT]

 

Taco bell demystifies the "other" 12 percent of ingredients in their signature recipe. [LAT

 

Good news Farmville fans: the game has raised millions for charity. [Wired

 

Introducing the #Dinnercam: a restaurant device used to help you snap Instagram worthy food photos. [Time

 

Varroa mites: a possible culprit behind the widespread collapse of bee colonies. [... Read more >

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Awards Watch: Our Esteemed Hosts

 

Here's a look at the headliners who will be manning the podiums at the Beard Award ceremonies on May 2 and May 5. Don't forget: you can watch a live stream of Monday's ceremony here

 

Ted Allen is host of the 2014 James Beard Awards

Master of Ceremonies and JBF Award Winner Ted Allen

Host of Food Network's Chopped and America's Best Cook

 

James Beard Award winner Ted Allen is host of the hit series Chopped on Food Network, as well as a frequent contributor to the network’s The Best Thing I Ever Ate series. He was a judge on the first four seasons of Bravo’s Top Chef and Food Network’s Iron Chef America, and was the food and wine specialist on the groundbreaking Bravo seri... Read more >

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Hanging with Harris at the Beard House

 

If you’ve attended the JBF Gala auction in November in the past few years, you have been entertained by Billy Harris, our annual auctioneer and the host of the web program Hanging with Harris, in which Harris travels around the country and into the kitchens, bars, and restaurants of some of the country’s most talked-about chefs, bartenders, and restaurateurs. In a recent five-part series, Harris dropped in at the Beard House to visit a few of our featured chefs as they prepared their one-night-only dinners, and also chatted with visiting William Grant & Sons mixologists, who created cocktails inspired by the chefs’ menus.

 

Charlotte Voisey and Billy Harris mixing up an Asian Pear Fizz

 

In his first episode, Harris joins William Grant’s Charlotte Voisey... Read more >

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Mix Masters: How Three ’90s Icons Cooked Up a Funky Fresh Blend of Food and Music

Cibo Matto

 

2 Chainz couldn’t make it to the listening party at the Bon Appétit kitchen—he was delayed by a nine-hour stand-off with police in Oklahoma. Disappointed fans would have to wait to hear the rapper’s latest album and peruse the accompanying cookbook, #MealTime, featuring his favorite tour bus recipes. Those who needed a little something to tide them over could turn to Action Bronson, the culinary school grad and former chef, who made his bones with rhymes like “I’m on the art and the food scene. F*** rap, laying back eatin’ poutine.”

 

You don’t have to be a hip-hop head to notice the worlds of music and food getting hot and heavy lately. You may have read in Saveur about rockers trading their studded leather for chef’s coats. Or perhaps you’ve enjoyed a lick of “cinnamon and lesbians,” a soft-serve collaboration between Christina Tosi of Momofuku Milk Bar and indie vet Stephen Malkmus. (Think of it as hipster C... Read more >

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Interview with Rising Star Nominee David Posey

 

Now nearly 17 years old, Blackbird isn’t just one of Chicago’s most dependable fine restaurants; it’s still striving and innovating under the confident vision of chef de cuisine David Posey. A repeat nominee for Rising Star Chef of the Year, chef Posey tells us what to order on the current menu, his favorite new Windy City spots, and more.

 

 

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JBF: Dana Cree, Blackbird’s pastry chef, is also a nominated for a Beard Award this year. How do you two work together? Does she have total autonomy over the dessert program? What do you like about her desserts?

 

DP: Dana and I work and collaborate very well together. We bounce ideas off one another, share inspiration, and test dishes on each other. Both Dana and I, for the most part, have complete autonomy over our menus. However, executive chef Paul Kahan has the final say. I like seeing the evolution of her pastries from inception to the final plated d... Read more >

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A Soundtrack to Savor

2014 JBF Award nominee Matt Jennings gives us his ideal playlist

 

A JBF Award nominee and self-professed music geek, Matt Jennings gave us his ideal playlist for a day in his life as chef of Farmstead, Inc., an acclaimed farm- and artisan-driven restaurant in Providence, Rhode Island.

 

Morning

City and Colour: The Hurry and the Harm (2013)

“Dallas Green, the former singer for the now defunct post-hardcore band Alexisonfire, has completely come into his own with this release. He croons. He swoons. His falsetto spreads like butter over low-reverb toast. A perfect wake-up-and-smell-the-coffee album.”

 

Daytime Prep

Sparta: Wiretap Scars (2002)

“During prep, it’s important that the crew keeps moving and pushing hard right up to service. I’m a hardcore and punk fan, and this album has the kind of driving sound that keeps you on track and... Read more >

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Interview with Outstanding Chef Award Nominee Suzanne Goin

Anna Mowry interviews Suzanne Goin, a nominee for the James Beard Foundation's 2014 Outstanding award

 

On the family tree of California restaurant empires, Suzanne Goin’s branch is sturdy, and still forming rings. Over the past decade and a half, along with business partner and fellow Beard nominee, Caroline Styne, she has built one of the most respected and acclaimed restaurant groups in Los Angeles. She also authored Sunday Suppers at Lucques, an essential title for many home cooks, and, last year, The A.O.C. Cookbook. In the following interview, Goin gets us up to speed on her latest venture and her last great meal.

 

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JBF: In February you and master baker Nathan Dakdouk opened ... Read more >

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Daily Digest: April 28, 2014

Figs

 

Once a seasonal treasure, figs might become a year-round crop. [NPR

 

The lime shortage has L.A. restaurants and chefs in a squeeze. Learn how they're coping with the limited supply. [LAT

 

Dandelion greens: how to use this weed in your next meal. [Smithsonian

 

Would you eat this edible water bottle? [Smithsonian]

 

Here's a new breathalyzer that attaches to a smartphone. [... Read more >

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How to Follow the 2014 Beard Awards

The 2014 James Beard Awards

 

Not joining us for the ceremonies at Lincoln Center this year? Not to worry! There are plenty of ways for you to get your fill of the Beards online.

 

Our Twitter page will be fired up for this Friday's Book, Broadcast & Journalism Awards dinner at New York City's Gotham Hall, as well as for Monday night's gala at David H. Koch Theater. Winners will be tweeted as they are announced on stage. As always, you can use hashtag #jbfa to participate in Awards-related tweeting.

 

Also on Monday, we'll be streaming the ceremony live at jamesbeard.org/awards. And make... Read more >

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On the Menu: Week of April 27

Photo by Philip Gross

 

Here's what's happening at the Beard House this week: 

 

Monday, April 28, 7:00 P.M. 
Garden Spring Fling 
Tucked away on a quaint cobblestone street lies Harvest, a storied Harvard Square restaurant famous for its locally sourced, progressive New England fare and succession of renowned Boston-area chefs at the helm. For this Beard House dinner, chefs Mary Dumont and Brian Mercury have crafted a spectacular feast that highlights the luscious flavors of spring.

 

Tuesday, April 29, 7:00 P.M. 
Coastal Kitchen
Mid-Atlantic beachgoers revere the Delaware coast for its relaxed vibe, beautiful surf, and fresh seafood—perhaps t... Read more >

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