What We're Reading: May 4, 2015

 


Cook up some celebratory recipes for your Cinco de Mayo fiesta. [NYT

 

Why Chipotle's new slogan "G-M-Over It" could just be a marketing scheme. [NPR

 

The Bon Appétit editors pack up and eat their way across the country. [Bon Appétit

 

Talk about mystery meat: pork from 2009 was served in Tennessee schools this past week. [FWF

 

Are we overloading on protein? [... Read more >

Comments (0)

Interview with Rajat Parr, Nominated for Outstanding Wine, Beer, or Spirits Professional

 

Vintner and sommelier Rajat Parr can point to the exact vineyard and vintage of wine that changed his life, setting him on the path toward his nomination for this year's James Beard Award for Outstanding Wine, Beer, or Spirits Professional. We spoke with him about that seminal sip and his current adventures in winemaking.

 

--

 

JBF: You've had a multi-faceted career in wine: the wine director for a restaurant group, part owner in a wine bar, and winemaker. How do you balance it all?

 

Rajat Parr: I am a full-time winemaker now. We have two vineyards: Domaine de la Cote in Santa Barbara and Seven Springs in Oregon. I oversee the wine programs within the Mina Group, but do not work on daily operations. The same is for [the San Francisco wine bar and restaurant] RN74. We have a great team that makes sure the restaurants are successful. I live in Santa Barbara now. It's quite a change, but after working in restaurants for 18 years, it's a good change.

 ... Read more >

Comments (0)

Interview with Gavin Kaysen of Spoon and Stable, Nominated for Best New Restaurant

Photo c/o Spoon and Stable

 

After JBF Award winner Gavin Kaysen left his post at Café Boulud to return to his roots in Minneapolis, the long-missed-local received a hero’s welcome, and Twin Cities residents are now flocking to Kayen's Spoon and Stable, a 2015 Best New Restaurant nominee. We spoke with him about his homecoming, his penchant for pilfering flatware, and his vision of Heartland cuisine.

 

--

 

JBF: Your restaurant is called Spoon and Stable. What’s the story behind the name?

 

Gavin Kaysen: The building we took over was a horse stable that was built in 1906, so the stable part comes from that. The spoon part comes from something I’ve been doing for years, which is "collecting" spoons from places all over the world. They come from places that have inspired me, perhaps while eating dinner, or working there. We now sell spoons at th... Read more >

Comments (0)

On the Menu: Week of May 4

 

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

 

Monday, May 4, 6:00 P.M.
The 2015 James Beard Foundation Awards: Chicago
It’s an exciting year for the James Beard Awards: we’re celebrating this prestigious program’s 25th anniversary, and, for the first time ever, the Awards gala will take place in the city of Chicago. For our gala reception, we’ve invited a talented group of chefs from around the country, many of whom are recent JBF Award winners, to create a dish that expresses their signature style.

 

Wednesday, May 6, 7:00 P.M.
Grace Bay Beach Chic 
From a hit restaurant in Chile to his stint at Ferran Adrià’s El Bulli, Cristian Rebolledo brings a world of experience to the restaurants he helms at three boutique resorts in the picturesque Turks and Cai... Read more >

Comments (0)

Sponsored Post: Let Enjoy Illinois Be Your Chicago Concierge

The dining room of Best New Restaurant nominee Parachute

 

If you're visiting Chicago and love food, you know the city's Beard Award winners and latest crop of nominees are sure bets for top-notch dining. But the offerings don't end there.

 

The official Enjoy Illinois blog, published by the Illinois Office of Tourism, is a one-stop guide to restaurants, museums, historical sites, and more in Chicago. Head over there now for a roundup of where to eat during JBFA weekend. We also love their inspired Instagram Challenges, with themes like "... Read more >

Comments (0)

Video: How to Make Jamie Bissonnette's Easiest Chicken Liver Mousse

 

We're excited to announce our partnership with Simmer, a new app that allows you to generate step-by-step recipe videos that you can create, watch, and share from your very own kitchen. In the coming weeks and months, we'll share instructional videos that will teach you how to create tantalizing dishes from JBF Award winners, Beard House chefs, and even Beard himself, all prepared in James Beard's historic New York City kitchen.

 

The culinary industry's biggest night is just a few days away, and we're providing you with... Read more >

Comments (0)

Sponsored Happy Hour: The BACARDÍ Gran Reserva Old Cuban

BACARDÍ Brand Ambassador Juan Coronado

 

The Italian tradition of serving a pre-dinner cocktail, or aperitif, dates back to ancient Rome. But like many imbibers, I want that experience to last longer.

 

Thanks to the care and pride that restaurants are putting into their beverage programs, we can now enjoy cocktails throughout an entire meal. When made correctly, cocktails can be extremely food-friendly, and can pair with any style of cuisine. However, some spirits are more versatile than others.

 

Mixologists prize rum for its incredible flexibility. The spirit ranges from light and dry to rich and aged, and can be flavored or spiced. This diversity allows for a broader spectrum of cocktails that can be mixed with infinite ingredients to fully complement a culinary experience.

 

 ... Read more >

Comments (0)

Interview with Markus Glocker of Bâtard, Nominated for Best New Restaurant

Photo c/o Bâtard

 

Using what New York Times food critic Pete Wells called "a sniper's accuracy at the stove," Austrian-born chef Markus Glocker crafts show-stopping prix fixe menus for a range of budgets at Tribeca’s elegant Bâtard. To learn more about the white-hot nominee for Best New Restaurant, we spoke with Glocker about his European pedigree, culinary style, and ultimate springtime dessert.

 

--

 

JBF: How would you describe your culinary style?

 

MG: I’d describe my culinary style as simplicity refined. I try and send a clear, focused message through flavor.

 

JBF: How has your background influenced your food at Bâtard?

 

MG: When you work for influential chefs like Charlie Trotter, you can’t deny the influence that they have on your cooking. That being said, after learning these techniques from great chefs before m... Read more >

Comments (0)

Sustainability Matters: May 1, 2015

 

Pepsi may be ditching the aspartame in its diet soda, but simply swapping one artificial sweetener for another doesn’t address larger health concerns. [Mother Jones

 

A Maryland fast casual chain is proving that kids and parents will choose healthy options if they’re easy to order. [NPR

 

This California chef is dealing with the drought by cleaning his dishes with compressed air. [CBS

 

Pharmaceutical companies are looking... Read more >

Comments (0)

Tune into the Beard Awards Gala on Monday, May 4

Lyric Opera of Chicago

 

Time to unroll the red carpet and polish the Champagne flutes: next Monday is the culinary industry's biggest night. What's more, it's the 25th anniversary of the Beards, and, for the first time ever, we're bringing the show to the great city of Chicago.

 

Not joining us at Lyric Opera of Chicago? That's okay—It's easy to follow along at home. And why not invite a few friends over for a JBF Award viewing party? Just tune into our live broadcast at jamesbeard.org/awards. The ceremony begins at 6:00 P.M. Central. We'll also be covering the chef-studded red carpet on our Periscope account (username "Beard Foundation") starting at 5:00 P.M. Central. As always, we'll be live-tweeting the ceremony @beardfoundation and, here on our blog, posting videos from the show, winner recaps, and great reads about the America's Clas... Read more >

Comments (0)

Pages