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.
Daily Digest: February 20, 2013
Chicago prepares for Baconfest 2013. [Chicago Tribune]
How one woman broke the cycle of eating salty foods. [Smithsonian]
Lemon fish and thin mint popcorn: surprising recipes for those extra Girl
Scout cookies. [NPR]
Utensils and props are important tools for the budding food photographer. [LAT]
... Read more >
The Bookshelf: Mastering the Art of Southern Cooking
In their new cookbook, Mastering the Art of Southern Cooking, JBF Award winner Nathalie Dupree and Cynthia Graubart share their expert guidance on classic Southern cuisine and traditions. We caught up with the authors to learn about their go-to restaurants for authentic Southern fare, their favorite food city in America, and the advice that every home cook should take to heart.
(Join Nathalie and Cynthia today at noon for a special installment of our Beard on Books series at the Beard House.)
JBF: Nathalie, you've been quoted as saying: "Southern cooking is the mother cuisine of America." Can you tell us a little bit more about that?
Nathalie Dupree: The Southerners took the lead. The Southern ports were active since the earliest days of the colonies, with many new food products... Read more >
Daily Digest: February 19, 2013
Twelve restaurants that guarantee a perfect night out, according to GQ. [GQ]
What 200 calories look like, from broccoli to bagels. [Gizmodo]
Brewers face thorny legal difficulties when naming beers. [Coloradoan]
How ocean acidification threatens oysters and othe... Read more >
The 2013 Restaurant and Chef Award Semifinalists
They're here! Click to see if your favorite chef or restaurant is one of our 2013 semifinalists, which were chosen from more than 44,000 entries submitted through our online open call.
We'll announce the Restaurant and Chef Award nominees, along with the nominees in every other award category, on Monday, March 18, at the historic Lowndes Grove Plantation in Charleston, South Carolina. As always, you'll be able to follow the announcement live on Twitter.
America's Classic Update: Waterman’s Beach Lobster
For more than 15 years, the James Beard Foundation has honored some of the country’s most beloved regional restaurants with its America’s Classic Award. 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. First up: South Thomaston, Maine’s Waterman’s Beach Lobster, which received the award in 2001.
--
Sisters-in-law Sandy Manahan and Lorri Cousens continue to oversee this temple to Maine’s unofficial state crustacean. In fact, very little about this classic shoreline shack has changed. Out-of-state visitors and locals still make the summertime pilgrimage to Mussel Ridge Channel in... Read more >
On the Menu: Week of February 17
Here's what's coming up at the James Beard House:
Wednesday, February 20, 12:00 P.M.
Beard on Books: JBF Award Winner Nathalie Dupree and Cynthia Graubart
In their new cookbook, Mastering the Art of Southern Cooking, JBF Award winner Nathalie Dupree and Cynthia Graubart celebrate the “mother cuisine of America,” offering their expert guidance on classic Southern cuisine and traditions. The heartfelt book transports the reader to a simpler time: when comforting, homemade food was an indispensable part of daily life.
Wednesday, February 20, 7:00 P.M.
One of the Southwest’s pioneering chefs, Mark Kiffin was a Santa Fe institution long before he reinvented the Compound, a historic adob... Read more >
Cooking Up Change Competition is Underway
As we reported a couple of months ago, we’ve joined Cooking Up Change—a nationwide high school competition to improve school lunch—as its official culinary partner for the second year in a row. Backed by the Chicago-based Healthy Schools Campaign, the competition unfolds over the course of six contests in different cities, where student-led teams craft delicious school lunches within the real-life constraints of limited ingredient lists and tight prep times. Finalists from each city advance to compete in the national competition in Washington, D.C. in May of 2013.
At the most recent qualifier at Los Angeles Trade Technical College, West Adams Preparatory High School students Esther V., Jose L., and Maribel S. took the win, thanks to their... Read more >
Daily Digest: February 13, 2013
The shockingly fast growth of the modern American wine industry. [WP]
Food package labeling is totally unreliable. [SF Gate]
How to make a winter porridge that's just right. [NPR]
JBF Award winner Rob Evans narrowly misses the Chopped Champions title. [Portland Press Herald]
Jul... Read more >
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