Awards Watch: Changes to Restaurant Design Awards
The Restaurant Design categories of the James Beard Foundation Awards recognize design as an integral and essential element of the dining experience. During the last 15 years, a number of trend-setting and now iconic restaurants have received the Beard Foundation’s Restaurant Design Award, ranging from the highest fine-dining establishments to more casual spaces. Consistent among both winners and finalists is the mission of fully integrating design and cuisine. In recognition of the growing diversity of restaurant types, this year the Foundation will now name two winners for restaurant design: one for restaurants with 75 seats or under, and one for those with 76 or more seats.
“The Restaurant Design Award acknowledges the growing importance of good design in all types of dining establishments,” said Brooke Hodge, director of exhibitions and publications at Los Angeles’s Hammer Museum and chair of the James Beard Foundation’s Restaurant Design Committee. “These two new awards will allow us to recognize and reward a broader range of design talent.” Architecture, interior design, graphic design, a... Read more >
Daily Digest: February 26, 2013
South Koreans weigh in on the White House's kimchi recipe. [WSJ]
Cocktail breakthrough: don't stir, don't shake—just inhale. [NPR]
How to clean your kitchen with kitchen products. [Gizmodo]
Former Trader Joe's president has a plan for curbing food waste. [Boston Globe]
Recipe: Le Père-Bis Cocktail
In search of a unique hot toddy recipe, we turned to Jim Meehan, who can be found stirring and shaking cocktails at New York City’s PDT, winner of the JBF Award for Outstanding Bar Program in 2012. He shared with us his favorite version of this wintertime pick-me-up: Le Père-Bis. “A few years ago, Rob Cooper asked me to create a winter warmer with what was then was his new spirit, St-Germain,” Meehan told us. “I mixed it with one of Islay’s legendary peat monsters, Ardbeg 10 Year, and found that the elderflower balanced the Scotch gracefully.”
Daily Digest: February 25, 2013
Meals in jars last for decades—just add water. [Smithsonian]
Bacon hijacks the taco shell. [Philadelphia Inquirer]
From mac and cheese to brownies, your next meal could be microwaved in a mug. [NPR]
Beer flights offer an education for your palate. [LAT]
... Read more >
Recipe: Guava and Cream Cheese Turnovers
JBF Award winner Jose Garces's latest cookbook, The Latin Road Home, touches down in the numerous Spanish-speaking countries that have shaped his career. The menu at his upcoming Beard House event will reflect the book's theme, with each course rooted in the cuisine of a different nation. For dessert, Garces will serve these buttery, Cuban turnovers, or pasteles, made by enveloping guava paste and cream cheese in puff pastry. Using store-bought pastry, you can enjoy them at home, too.
... Read more >
On the Menu: Week of February 24
Check out next week's events at the Beard House and beyond:
Sunday, February 24, 6:00 P.M.
Friends of James Beard Benefit: Tampa, FL
Join host chef Chad Johnson and a carefully culled group of his esteemed colleagues for a taste of Florida's finest talent at this special Friends of James Beard Benefit, where a delectable menu of seasonal, ingredient-driven New American cuisine will be served.
Monday, February 25, 7:00 P.M.
A charming, medieval city in Italy’s Abruzzo region, L’Aquila is known for a vibrant, rich cuisine crafted from humble ingredients. Joe Cicala, the executive chef at Le Virtù in Philadelphia and an alum of Del Posto and Roberto Donna’s Galileo, will showcase L’Aquila’s bold culinary tradition at this spectac... Read more >
Daily Digest: February 22, 2013
Celebrate National Margarita Day by mixing your own drinks. [CNN]
Brooklyn-based artist plays music on fruits and vegetables. [NPR]
Rabbit: the new “it” sustainable meat. [Chicago Tribune]
Massachusetts restaurant takes inspiration from famous aliens. [Boston Globe]
Photographer captures iconic foods and their beverage soulmates. [Fooddiggity]
... Read more >
America's Classics Update: White House Sub Shop
For more than 15 years, the James Beard Foundation has honored some of the country’s most beloved regional restaurants with its America’s Classics Awards. These establishments, often family-owned, are treasured for their quality food, local character, and lasting appeal.
In anticipation of our announcement of the 2013 inductees, we’re unlocking the America’s Classics vault and checking in on some past winners. Next up is White House Sub Shop in Atlantic City, which was named an America's Classic in 2000. (Read our update on Maine's Waterman's Beach Lobster here.)
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How did White House Sub Shop, situated only three blocks north of the Atlantic City boardwalk, weathe... Read more >
Daily Digest: February 21, 2013
California winery to experiment with underwater aging. [Miami Herald]
Archeologists discovery is thought to be an ancient wine-making factory in Israel. [NBC News]
Astronauts' favorite foods in space. [Discovery.com]
Chicago chefs to throw down in the Kimchi Challenge. [Chicago Tribune]
... Read more >
Video: Peter Chang Returns to the James Beard House
Nearly three years after he was profiled in The New Yorker (subscription required), the famously itinerant Peter Chang seems to have gingerly set down roots. He splits his dinner shifts among three different Chinese restaurants in central Virginia, and though it's said that his exact location on any given night remains anybody's guess, we managed to pin him down for a celebration of the Year of the Snake at the James Beard House. You can watch a short video of Chang working in the kitchen below. A film from his 2012 event can be seen here.
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