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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Daily Digest: April 24, 2014

Soba

 

Soba: it's lighter, it's healthier and producing it is a serious art. Here's what you should know about Japan's unsung noodle. [Food Republic

 

Bitters: good for more than just mixed drinks. Here's how you can cook with them. [WP

 

Ikea will soon release "greener" alternatives to their Swedish meatballs. [LAT

 

Thanks to its natural image, butter is making a comeback. [Chicago Tribune

 

How to choose which... Read more >

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Interview with JBF Award Nominee Jessica Largey of Manresa

 

Epicureans from around the country travel to the foothills of the Santa Cruz Mountains to get a taste of Manresa, where chef de cuisine Jessica Largey executes thoughtful, inventive, and elegant fare that’s steeped in the rich terroir of Northern California. Below, the 2014 nominee for our Rising Star Chef of the Year Award fills us in on her ideal kitchen playlist, earliest food memory, and thoughts on gender politics in the restaurant industry.

 

JBF: How would you describe your culinary style? 

 

Jessica Largey: I’d say that I have a naturalist approach, which is definitely something I’ve developed while at Manresa. I like using techniques that are purposeful and preserve the integrity of the product.  

 

JBF: What’s... Read more >

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JBF Hosting Fourth Chefs Boot Camp Next Week

JBF Hosting Fourth Chefs Boot Camp for Policy & Change Next Week

 

Next week, more than a dozen chefs from around the country are gathering for our fourth Chefs Boot Camp for Policy & Change at Costanoa Lodge in Pescadero, California. The three-day series of workshops, which will focus on sustainable seafood, will provide chefs with policy briefings, advocacy strategies, and other training geared toward food-system causes and campaigns. Attendees will also participate in a group harvest at Green Oaks Creek Farm and a fishing excursion on Half Moon Bay. This session's chefs include:

 

Cathal Armstrong, Restaurant Eve, Alexandria, VA

 

Kathleen Blake, The Rusty Spoon, Orlando, FL

 

Kirsten Dixon, Winterlake Lodge, Anchorage, AK

 

Duskie Estes, Zazu Kitchen + Farm, Sebastapol, CA

 

Ed Kenney, Town Restaurant, Honolulu

 

Michael Leviton, Lu... Read more >

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Interview with Oustanding Chef Award Nominee Marc Vetri

Marc Vetri is a nominee for the 2014 James Beard Award for Oustanding Chef

 

When Marc Vetri opened his eponymous restaurant on Philadelphia’s Spruce Street 15 years ago, he served spicy penne with tomatoes and capers, a daily risotto, and other dishes that might seem light years away from what we see on current modern Italian menus. But today's bucatini-and-budino world remains undeniably linked to his emphasis on quality over quantity. We spoke to the Outstanding Chef award nominee, whose seventh restaurant will open this year, for details about his forthcoming pasta book and his new obsession with wheat.

 

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JBF: You celebrated Vetri's 15th anniversary last year. How has your experience with Vetri influenced how you open new concepts and maintain them?

 

MV: Vetri is its own thing. It can’t be reproduced in another restaurant. It’s way too personal, so I try to not compare any new project to it. It wou... Read more >

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Awards Watch: The 2014 Gala Reception Menu

The 2014 James Beard Awards

 

This year the James Beard Awards theme is “Sounds of the City,” and it celebrates the enduring relationship between music and food. After the medals are handed out, the gala reception at Lincoln Center’s David H. Koch Theater will feature chefs from some of America’s beloved musical cities creating dishes inspired by their favorite sounds, whether it’s a local musical act, a special song, or an impactful musician. Here's what's on the menu:

 

Jonathan Benno
Lincoln Ristorante, NYC
Dish: Muffaletta
Musical Inspiration: New Orleans Jazz

 

Dante Boccuzzi
Dante, Cleveland
Dish: The “Beet” of a Different Drum > Beet-Tinted Hamachi and Lemon–Caper Rémoulade
Musical Inspiration: Hard Rock

 

Jean-Paul Bourgeois and Jeffrey Held
Blue Smoke, NYC
Presented by Delta Air Lines®
Dish: Smoked Black Pepper Sausage with Pimento Cheese and Sa... Read more >

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JBF to Celebrate the Tenth Anniversary of Meatless Monday

Peggy Neu and Sid Lerner of the Monday Campaigns

 

When Meatless Monday launched ten years ago, the campaign had a modest goal: encourage Americans to eat slightly less meat. Based on the notion that people are more determined to reprogram their habits at the beginning of the week, the group has steadily racked up victories and adherents: the growing trendiness of plant-based diets, the support of celebrity chefs and other stars, and Sodexo, a major institutional food supplier, designing meat-free programs for its clients.

 

But even in this dawning era of the cauliflower steak, America’s meat-heavy diet an... Read more >

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