On the Menu: Week of September 8

Wine Glasses

 

Here's what's coming up in the JBF universe:

 

Monday, September 8, 7:00 P.M 
Chef Collaboration 
Close friends and culinary kindred spirits Jesse Schenker, of the Gander and acclaimed West Village restaurant Recette, and Seth Siegel-Gardner and Terrence Gallivan, of the Pass and Provisions in Houston, are combining their cross-country talents to create one incredible, collaborative meal.

 

Tuesday, September 9, 7:00 P.M
Virginia Rising Stars 
Experience Virginia’s dining renaissance at the Beard House when we host the state’s rising culinary stars for a spectacular collaborative meal. The night’s menu will feature the chefs’ favorite local ingredients, Virginia-sourced wine pairings, and stellar cocktails from formidable mixologist and restaurant owner Stefan Trummer.

 ... Read more >

Comments (0)

On the Menu: The Fifth Chefs Boot Camp for Policy and Change

 

 

 

At JBF's upcoming Chefs Boot Camp for Policy and Change, taking place September 7 to 9 at the 21c Museum Hotel in Bentonville, Arkansas, there will be a few stock chef activities, like a collaborative dinner prepared at the hotel's restaurant, as well as an introduction to a local purveyor. (In Bentonville, chefs will spend an afternoon at Ewe Bet Farms, home to pasture-raised and grass-fed lambs.)

 

Primarily, though, the three-day session will provide chefs with a unique opportunity to grow and refine their skills in the policy and advocacy arenas. The 15 participants (see the complete list here) have a schedule of presentations, workshops, and... Read more >

Comments (0)

Sustainability Matters: September 5, 2014

 

The new humane standards set to go into effect in California on January 1, 2015 raise questions about battery cages, colony cages, and cage-free systems for laying hens. [Civil Eats]

 

Programs like Double Up Food Bucks don't just help families buy nutritious, local produce. They help farmers and the environment. [Grist]

 

New studies eliminate doubt that BPA, a ubiquitous ingredient found in some plastics and coatings, is a dangerous toxin to the female reproductive system. [Treehugger]

 

The scoop on listeria: why the bacteria L. monocytogenes, which is often responsible for food-borne illness from meat,... Read more >

Comments (0)

Throwback Thursday: In the Classroom with James Beard

James Beard at CIA

 

With school back in session, it seems only fitting that we turn to our favorite teacher, James Beard. From television shows to women’s clubs to cooking schools across the country, when he wasn’t writing cookbooks, James Beard was in the kitchen, guiding everyone from the humble home cook to the nation’s top toques. For this week’s #TBT, we look back at the 1998 Summer/Fall issue of Beard House Magazine, where Maria Rabat delves into Beard’s role as an educator in her article Beard at the Head of the Class

 

Rabat points out that despite an early yearning for “stardom and all that went with it,” Beard's turn to culinary education ultimately brought him far more acclaim that his stage career. Beard was a natural teacher, his culinary curiosity and vast knowledge of cooking history and technique combining with endless enthusiasm and patience. Above all, he strove to “‘make people realize that cooking is primarily fun, and the more they know about what they are doing, th... Read more >

Comments (0)

Eat This Word: Romesco

Romesco

 

WHAT? This classic sauce is a specialty of the Tarragona province in the Catalonia region of northeastern Spain. The only essential ingredient that chefs agree on is the special red pepper that gives the sauce its name. Some contend the formula should be nothing more than a simple mixture of olive oil, red pepper, and bread, while others liven it up with flavorful ingredients, such as garlic, wine, chili powder, paprika, almonds or hazelnuts, and vinegar to the blend. Regardless of the recipe, the final product is usually a smooth paste, typically served with grilled poultry or fish. Each spring, there is a competition among fishermen in the Serrallo district of the province to produce the best romesco. Before thousands of spectators, the romesco-masters—who only pass their secret recipes on to their sons—set to work with their mortars and pestles to compete for the championship title.

 ... Read more >

Comments (0)

What We're Reading: September 4, 2014

 

Either way you get to lick the bowl: the difference between batter and dough. [CakeSpy

 

New science suggests that your run pairs well with a nice rosé. [Atlantic

 

Yes, there really was a Little Debbie: the truth behind your favorite food mascots. [First We Feast

 

Häagen-Dazs refuses to use lab-grown vanilla flavoring in its products. [Mother Jones

 

Dinner Lab brings... Read more >

Comments (0)

Expo Milano: Apply to be a Student Ambassador at the USA Pavilion

USA Pavilion for Expo Milano 2015

 

Friends of the USA Pavilion Milano 2015, in partnership with the University of Southern California Marshall School of Business, is now accepting applications from American college students to serve as the face of the USA Pavilion at the next world’s fair in Milan, Italy. This major event, Expo Milano 2015: Feeding the Planet, Energy for Life, is expected to attract 20–30 million visitors from around the world. Those selected to serve as U.S. student ambassadors at the pavilion will have a once-in-a-lifetime opportunity to represent the United States in Italy at this unparalleled global gathering. If you're an American citizen, at least 18 years old, and currently enrolled in an undergraduate or graduate program, you're eligible to apply! Get more details about the gig and the application process here.... Read more >

Comments (0)

Our Favorite Beard House Dishes in August

Evan Rich

 

 

Summer's bright flavors were in ample supply at the Beard House last month. Below, our editors' top dishes from August's visiting chefs:

 

--

 

Scallops with Cauliflower, Sugar Snap Peas, and Radishes / Renegade Wine Dinner

 

Scallops with Cauliflower, Sugar Snap Peas, and Radishes

 

"When New York's Pearl & Ash cooked at the House, guests were treated to an innovative menu from chef Richard Kuo and a whopping 15 wine pairings curated by sommelier Patrick Cappiello. I loved Kuo's first course: an elegant scallop crudo with creamy cauliflower, bright sugar snap peas, and c... Read more >

Comments (0)

What We're Reading: September 3, 2014

 

Behind the scenes at a fortune cookie factory. [HuffPo

 

Local producers work to reverse Alaska’s poor agricultural reputation. [NY Times

 

Why you should care about the Tyson–Hillshire Merger. [Civil Eats

 

Is your grocery store a one-stop shop for alcohol? Depends on what state you call home. [HuffPo] ... Read more >

Comments (0)

Get 15 Percent Off a JBF–Themed Tee from Flavour Gallery

JBF Tees from Flavour Gallery

 

Thanks to our friends at Flavour Gallery, a culinary-inspired apparel company, anyone can show their love for JBF by donning one of their JBF Collection t-shirts. Styles are available for men, women, and kids, and a percentage of every purchase from this special line is donated to JBF. What's more, enter the code JBF15 at checkout to receive a 15-percent discount off your Flavour Gallery order. Browse and buy here.

Comments (0)

Pages