Expo Milano at South by Southwest Interactive


As we've reported earlier, the James Beard Foundation is leading the conception and buildout of the USA Pavilion at next year's world expo in Milan, which, for the first time in world-fair history, will focus exclusively on food.


Expo Milano opens next May, but we'll be previewing the pavilion and its theme, "American Food 2.0: United to Feed the Planet," during our Expo-themed panel at next year's South by Southwest Interactive. Chosen from more than 80 food-related panels that were submitted for consideration, our conversation is slated for the festival's new SouthBites umbrella, where culinary innovations will... Read more >

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Chase Sapphire Preferred® Visa Signature® Presents James Beard Foundation's Taste America®

James Beard Foundation's® Taste America


At the James Beard Foundation, we specialize in the one of a kind. The annual James Beard Awards, known as the "Oscars of food," are the restaurant industry's premier event, while the James Beard House hosts some of the most singular dining experiences you'll find anywhere.


The James Beard Foundation's Taste America® is no exception. This year's ten-city tour includes some of the most remarkable chef collaborations we've ever assembled, from a visionary of molecular gastronomy joining forces with a Southern-food defender, to one of the country's most celebrated French masters teaming up with the queen of the gastropub.


The most exclusive access at Taste America events is reserved only for Chase Sapphire Preferred® Visa Signature® cardmembers via... Read more >

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What We're Reading: September 30, 2014


Is New York City water really that much better? [Narratively


A Sabbath standard with a scandalous past: the history of Manischewitz. [Modern Farmer


A home front campaign during WWII urged Americans to eat more organ meat. [The Atlantic


A look at what exactly those PLU codes on your fresh produce mean. [Mother J... Read more >

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Eat This Word: Jaggery



WHAT? A dark, unrefined sugar, jaggery is used in Southeast Asia and India, regions where-we're told-sugar is considered good for you! Jaggery, which accounts for 50 percent of the sugar eaten in India, is made from sugar cane and is processed by a method not unlike that used to make maple syrup. The sweet sap from the sugarcane is boiled down while several people help stir the steadily thickening syrup. The finished product has a distinctive taste and can have a consistency as soft as honey-butter or as solid as fudge. India's epic narrative Mahabharata describes how jaggery (and gur, a sugar made from date palms) was used in sophisticated sweets at the time of Lord Krishna's appearance 5,000 years ago. 


WHERE? Eating Stories: Montreal to New Delhi 

 ... Read more >

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Reel Food: Summer’s End in the Berkshires

A regular visitor to the Beard House kitchen, the Red Lion Inn's Brian Alberg is a champion of the Berkshires and its community of farmers and artisans. His latest House event highlighted this region's culinary charms and also paid tribute some of his most memorable meals around the country. Watch the video below for a glimpse of his late-summer dinner.


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What We're Reading: September 29, 2014


Popeye’s new beer can chicken isn’t actually made with beer. [USA Today


Is there a worthy domestic alternative to imported Parmigiano-Reggiano? [Serious Eats


Cantonese carbonara? Rich Torrisi and Mario Carbone open up shop in Hong Kong. [Eater


Meet marasca, the cherry behind maraschino liqueur. [The Kitchn

 ... Read more >

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Happy Hour: James Beard's Standard Manhattan

Manhattan cocktail


Don Draper’s brooding gaze and chiseled features aren’t the only appeal of AMC’s Mad Men—for serious cocktail enthusiasts, the hit television series also provided a weekly fix of timeless libations. One such example is the Manhattan, which is rumored to have originated at New York City's Manhattan Club is 1874, and is made from a strapping blend of Rye whiskey, sweet vermouth, and a dash of Angostura bitters. Classic, elegant, and strong, this cocktail is the liquid form of Don Draper himself. To start your weekend with unequivocal grace, get the recipe James Beard favored and start sipping. 


Elena North-Kelly is senior editor at the James Beard Foundation. Find her on Twitter and Instagram.

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On the Menu: Week of September 29


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


Monday, September 29, 7:00 P.M 
California Wine Country Excursion 
Winemaking and culinary creation go hand-in-hand with this award-winning team from Wente Vineyards. Priding themselves on a strong family legacy and sustainable, local ingredients, chef Matt Greco and fourth-generation winegrower Carolyn Wente will showcase all that the Livermore Valley has to offer.


Tuesday, September 30, 7:00 P.M 
Four Seasons Finesse
From cosmopolitan chic to resort retreat, the Four Seasons brand defines luxury. Leave your suitcase behind and join us for a chance to savor the myriad cuisines available at Four Seasons properties around the U.S.—you’ll have a five-star vacation without leaving your seat.... Read more >

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Sustainability Matters: September 26, 2014


The Alliance for a Healthier Generation and the American Beverage Association pledge to reduce beverage calories consumed per person nationally by 20% by 2025. [Food Politics]


Scientists across the country are testing the impact of ozone and carbon on crops to discover to what extent climate change will affect the global food supply. [NY Times]


Agriculture giant Cargill has pledged to protect forests in the company’s supply chains and endorse measures stated in the New York Declaration on Forests, part of the UN summit on climate change. [Grist]


Following the horse meat scandal that swept Eu... Read more >

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Expo News: Culinary Director and Exhibition Designer Named, Pavilion Concrete Poured!


Construction of the 26,000-square-foot American Pavilion at next year's Expo Milano is underway, as evidenced by the above shot of concrete being poured for the structure's foundations.


In other Expo news, Friends of the USA Pavilion Milano 2015 has named Thinc Design as the pavilion's exhibition designer. A renowned exhibit-design firm, Thinc will highlight America’s unique role in the future of food around the world through interactive exhibits about food security and policy, international relations, science and technology, nutrition and health, and culinary culture.​ 


Pavilion planners have also appointed Grant MacPherson as culinary director. Chef MacPherson, whose resume spans five continents, will oversee all meals prepared and served at the American... Read more >

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