What We're Reading: October 16, 2014

 

The science behind the art of bread baking. [Serious Eats

 

Taco Bell is launching a new line of Sriracha-laced products. [LA Times

 

Take your caffeine fix on the road with this hand-powered espresso machine. [HuffPo

 

A coffee expert reviews Lay’s Cappuccino Potato Chips. [Yahoo!Food

 

A group of Londoners is growing salad greens in an old bomb shelter. [... Read more >

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James Beard Foundation's Taste America® Preview: Chicago

 

This weekend James Beard Foundation’s Taste America®, our national epicurean tour, stops in Chicago, the future home of the 2015 James Beard Awards. We’ve got two days of food-filled exclusive events featuring Taste America All-Star and James Beard Award Winner Grant Achatz, and local star and James Beard Award Winner Sean Brock. Friday night kicks off with a tasting reception from a stunning lineup of JBF Award winners from the Windy City, followed by an exclusive dinner prepared by Achatz and Brock. Saturday the action moves to Sur La Table, for cooking demos and book signings from Achatz and JBF Award Winner Tony Mantuano and Cathy Mantuano, and free tastings from local vendors Publican Quality Meats and Little Goat... Read more >

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What We're Reading: October 15, 2014

 

Murray's Cheese reveals the secrets to making the best grilled cheese. [FWF]

 

Tips and tricks on how to properly read a restaurant menu. [The Daily Meal]

 

An international breakfast tour through photographs of kids' meals. [NYT]

 

Celebrate the fall with a guide on how to prepare butternut squash. [Serious Eats]

 

Can’t-miss travel destinations for chocoholics. [... Read more >

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Awards Watch: Calling All 2015 Entries!

Nancy Silverton and David Chang at the 2014 James Beard Awards

 

JBF is now accepting entries for the 2015 James Beard Awards!

 

Entries for our Book; Broadcast and New Media; Journalism; and Restaurant Design categories can be submitted here. We're excited to announce two new Broadcast and New Media awards: Podcast and Visual and Technical Excellence.

 

Entries for Restaurant and Chef awards consideration have a separate portal, which is here. There's also a new Restaurant and Chef award: Outstanding Baker. (The Outstanding Pastry Chef category remains.) Please note that you may submit up to two entries per subcategory of the Restaurant and Chef awards.

 

Submission deadlines are as follows:... Read more >

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James Beard Foundation's Taste America® Preview: Washington, D.C.

 

 

We’re closing in on the final weeks of our national epicurean tour, James Beard Foundation’s Taste America®, so don’t miss your chance now to catch these unique, one-time only events across the country. This weekend we visit Washington, D.C. with two days of star-studded events in the nation’s capital featuring Taste America All-Star James Beard Award winner Charles Phan and local star and James Beard Award winner Vikram Sunderam. Friday night gets things started with a tasting reception from some of D.C.’s finest, followed by a special collaborative dinner cooked up by Phan and Sunderam. On Saturday Phan will show off his technique with a cooking demo and book signing at Sur La Table, where you’ll also be able to sample local fare with free tastings... Read more >

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Interview with Wendell Pierce, Part Three: Solutions, Local and Beyond (and Zimbabwe)

 

The 2014 JBF Food Conference, taking place October 27–28 in New York City, will explore the intersection of food and health. Our speakers and panelists will discuss the myriad ways in which food supports personal and public health; fails to deliver on the promise of better health; and both drives and responds to other cultural forces in America today.

 

In anticipation of this two-day event, we're holding ... Read more >

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What We're Reading: October 14, 2014

 

The roller coaster of emotion that comes with eating gummy bears. [NYT

 

The new documentary America’s First Foodie aims to raise awareness about James Beard. [Food Politic

 

Chipotle partners with Slow Food USA to build gardens in schools across the U.S. [Fast Company

 

Americans really love sandwiches: a new study reveals that nearly half of the population eats a sammy on any given day. [... Read more >

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Happy Hour: The Violet Hour's Hush and Wonder

The Violet Hour's Hush and Wonder cocktail

 

The Violet Hour, an elegant Chicago watering hole and 2014 Outstanding Bar Program nominee, beckons discerning clientele with many luxuries: a romantic, serene space with floor-to-ceiling curtains, high-backed blue leather chairs, flickering candles and chandeliers; fine-tuned volume levels and elbow room; and an eclectic selection of artisanal cocktails made with painstaking precision. One shining example of partner/mixologist Toby Maloney's craft is the Hush and Wonder, a rum-based libation featuring a subtle Crème de Violette rinse. With an elegant, floral undertone and bright notes from fresh lime juice and grapefruit bitters, this drink is the perfect start to your weekend. Get the recipe here.

 

Elena North-Kelly is senior editor at the James Beard Foundation. Find her on ... Read more >

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On the Menu: Week of October 13

 

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

 

Wednesday, October 15, 7:00 P.M 
Toast of the Rockies 
Acclaimed chef and restaurateur Mark Fischer has assembled a dynamic team to highlight the best of his Roaring Fork Valley empire. Combining Eastern flavors from his flagship Phat Thai with the farm-to-table movement he helped bring to the valley, this dinner is guaranteed to add Colorado to your culinary can’t-miss list.

 

Thursday, October 16, 7:00 P.M.
Grand Italian Autumn Feast 
John Korycki, a Spiaggia veteran and Paul Bartolotta protégé, spins Michigan’s local bounty into delectable Northern Italian fare at Zazios, where his 14-seat chef’s table is one of Kalamazoo’s most in-demand reservations. Help us give a warm welcome to chef Korycki at his return t... Read more >

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Sustainability Matters: October 10, 2014

 

Avocados may be good for your health, but the increased consumer demand could be over-burdening Chile’s water supply. [Treehugger]

 

Researchers have found that many U.S. restaurant chains have cut calories on new menu items by about 60 calories per dish, which could lead to a change in diners' waistlines over time. [NPR]

 

A political battle still rages between the Obama administration, the School Nutrition Association, and lunch ladies over the future of school food. [NY Times]

 

The sixth annual Chefs Collaborative summit in Boulder, CO met to gather like-minded chefs and discuss sustainability in the food sy... Read more >

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