On the Menu: Week of November 17

 

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

 

Monday, November 17, 7:00 P.M.
Taste of Portugal
Portuguese native Rui Correia worked at some of New York City’s top kitchens, including Gotham Bar & Grill, Union Square Café, and Mesa Grill, before opening Douro, the Greenwich, Connecticut, restaurant where he is channeling his heritage and gaining widespread acclaim for his bold Portuguese–Mediterranean dishes.

 

Wednesday, November 19, 7:00 P.M.
London Calling
Perched on the 40th floor of the Heron Tower in London, Duck & Waffle boasts a setting spectacular enough to match wunderkind chef Daniel Doherty’s remarkable cuisine. The chef’s playful, modern take on British cookery has earned him universal renown and has placed his restaurant at the top of the U.K. food scene. Jo... Read more >

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Sustainability Matters: November 14, 2014

 

A paper published in the journal Nature suggests that eating a whole-foods, plant-based diet, limited in meat, refined fat, and sugar, could reduce the climate change impacts associated with food production. [Civil Eats]

 

The Environmental Working Group has released a sequel to its popular list, the Dirty Dozen, which outlines direct and indirect additives in food: the Dirty Dozen Shoppers' Guide to Pesticides in Produce. [Ecocentric]

 

The White House delays on signing off on multiple food, nutrition, and environmental bills, leaving their legislative future in question. [Food Politics]

 

Food giant Unilever is filing a false advertising... Read more >

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Eye Candy: Foie Gras–Black Pepper Macarons

Foie Gras–Black Pepper Macarons with Blackberry Jelly

 

From cosmopolitan chic to resort retreat, the Four Seasons brand defines luxury. At their recent dinner, guests were invited to leave their suitcases behind and savor the myriad cuisines available at Four Seasons properties around the U.S. right here at the Beard House—a chance to experience the flavors of a five-star vacation without straying far from home. During the Champagne reception hour, diners were served a bevy of bite-sized treats, including this delight: foie gras–black pepper macarons with blackberry jam. Whimsical, decadent, and almost too cute to eat, these canapés were a standout of the evening's cuisine. 

 

View this event's menu and details here. For upcoming Beard House dinners, check out our eve... Read more >

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Throwback Thursday: JBF Award Winners Charlie Trotter and Norman Van Aken

JBF Award Winners Charlie Trotter and Norman Van Aken

 

This year, our annual gala, taking place tomorrow at the Four Seasons, will honor the life and work of JBF Award winner Charlie Trotter. Our TBT for this week captures a moment between Trotter and JBF Award winner Norman Van Aken, who is leading our celebration of Trotter’s legacy. Aken, along with a roster of Trotter’s friends and protégés, has crafted a menu in tribute to the late chef’s substantial influence on American cuisine.​

 

For more event information and the gala's menu, click here.​

 

 

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What We're Reading: November 13, 2014

 

The tumultuous history of french fries and ketchup. [HuffPost

 

It’s not just for your pancakes: chefs weigh in on maple syrup. [Serious Eats

 

If healthy food was as convenient as junk food, would we eat more salad? [The Atlantic

 

Give vegan baking a try with this guide to egg replacers. [Food52]... Read more >

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Eat This Word: Conch

 

WHAT? Over the centuries, Caribbean islanders have played tunes on the conch, drunk from it, made tools from it, adorned homes with it, used it as a primitive form of money, and--best of all--eaten it. "There is no doubt that since time immemorial, man has been breaking open conch shells in order to get at the succulent flesh inside," according to Culinaria, A Culinary Discovery: The Caribbean. The meat of this sea snail is tough and needs tenderizing with lime or by pounding before cooking. Its taste has been compared to clams and scallops. Conch, which propels itself along the ocean floor with its foot-like muscle, is used to make stews, chowders, and fritters. In the 17th century, the beautiful spiraled pink shell of the Queen Conch was prized in Europe. Today, entire conch orchestras make beautiful music in Key West at the island's annual Conch Blowing Contest.

 ... Read more >

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2015 Women in Culinary Leadership Grants Now Available

2015 Women in Culinary Leadership Grants Now Available through the James Beard Foundation

 

The James Beard Foundation is now accepting applications for its 2015 Women in Culinary Leadership Grant. Women with at least two years of professional hospitality or culinary experience are encouraged to apply for a chance to participate in a six- or twelve-month mentor/grantee program with top industry leaders. The deadline is December 16, 2014.

 

Mentorship programs are available with the following chefs and restaurateurs:

 

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What We're Reading: November 12, 2014

 

Discover the difference between "sofrito" and "soffritto" with these infographics on aromatics. [FWF]

 

Unilever's lawsuit over mayo leads to a condiment identity crisis. [WaPo]

 

How Americans can be incentivized to eat more fresh, local produce. [NPR]

 

A debate on lexicon and labels: should "natural" be regulated the same way as "organic"? [NYT]

 

Business-minded foodies now have the ultimate academic haven at the Culinar... Read more >

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JBF Wants to Know: Hard Cider or Pumpkin Beer?

When the leaves start to change, what's your autumnal happy-hour order? Do you stick by the perennial pumpkin, or have you joined the cider trend? Vote for your seasonal quaff below!

 

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Expo Milano: USA Pavilion Flag Raising

 

Flag Raising at the future USA Pavilion in Milan

 

Last week, with the assistance of U.S. Consul General Philip T. Reeker, the American flag was raised atop the in-progress structure of the USA Pavilion at next year's Expo Milano. Taking place May 1–October 31, Expo Milano will be the first world's fair to focus exclusively on food. The James Beard Foundation, along with the International Culinary Center, is leading the conception and buildout of USA Pavilion, whose theme will be American Food 2.0. Be sure to check out the USA Pavilion website, which will launch its own blog later this week.

 

View our complete archive of Expo Milano coverage.

 

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