Throwback Thursday: JBF Award Winner Sherry Yard's Crowning Achievement

 

A picture may be worth a thousand words, but after more than 20 years of Beard Awards ceremonies, some photos are just begging for a caption. This TBT we’re highlighting a snap of JBF Award winner Sherry Yard that has captured our collective imagination. Fortunately, at our recent Chefs Boot Camp on Avery Island, Yard spilled the beans on her regal attire and gave us a little insight into the inner monologue of a winner on awards’ night:

 

 

I had been nominated a bunch of times and I always brought my mom and dad with me. I was sitting in general admission with them instead of in the nominee seat the company had gotten me, so we were in the second to last row, all the way in the corner. Gale Gand had won the Outstanding Pastry Chef award the year before so she was presenting, and I hear her call my name. I was making my way through the row of seats and it was taking forever. I hear Gale say, "I'm not sure Sher... Read more >

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Recipe: Pimento Cheese Fritters with Green Tomato Jam

Daniel Doyle's recipe for Pimento Cheese Fritters with Green Tomato Jam, adpated by the James Beard Foundation

 

We used to think that plastering pimento cheese over the nooks and crannies of a cracker was as good as it gets. But Daniel Doyle of Charleston's Poogan's Porch has given this beloved Southern condiment a greater purpose, packaging it inside addictive, gumball-sized fritters. “Pimento cheese is inherently Southern, so why not make it the focus of a dish?” he says. “Why not a fritter?”

 

Who are we to argue? Get the recipe here.

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What We're Reading: March 19, 2015

Gnocchi

 

Impress dinner guests with homemade four-hour baguettes. [Food52]

 

As California's drought drags on, the state water board now forbids restaurants from automatically serving water. [Grub Street

 

Vote for the best Southern barbecue in this March Madness-inspired bracket. [Garden & Gun

 

Five tips for climbing out of a homecooked dinner rut. [The Kitchn]

 

Read this history of gnocchi… [... Read more >

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Expo Milano: Vertical Farm Installation

The vertical farm at the USA Pavilion

 

Over in Milan, the future USA Pavilion is inching closer and closer to completion. Our construction team recently installed the internal frame for the structure's state-of-the-art vertical farm, which will serve as an homage to America's farming history and to Expo Milano's commitment to a sustainable future. A variety of crops will grow on panels that rotate for maximum sunlight exposure and will be harvested for on-site dining events throughout Expo's six-month run. A rendering of the completed design feature is below.

 

 

The vertical farm at the USA Pavilion

 

As we’ve been reporting for several weeks now, we’re... Read more >

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What We're Reading: March 18, 2015

Beer

 

Forget printing in 3D: check out this pancake printer. [Grub Street

 

New York City gets a food festival dedicated to pairing Catskills farmers and Big Apple chefs. [Chopsticks+Marrow

 

A New York Times food photographer reveals the secrets to capturing crave-inducing food photos. [NYT

 

Examine the most iconic food packaging from the last century. [NPR

 

Mapping the world’s most popular beers by country. [... Read more >

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The 2015 JBF Award Nominee Announcement: What You Need to Know

The 2015 JBF Award Nominee Announcement: What You Need to Know

Let's take a 2015 JBFA inventory, shall we?

 

We’ve posted the 2015 Restaurant and Chef award semifinalists, shared our latest America’s Classics and Who's Who inductees, and announced who’s headlining the festivities at Lyric Opera of Chica... Read more >

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Eye Candy: Egg Yolk Confit with Curry, Cauliflower, and Salmon Roe

 

Awarded a coveted Michelin star just four months after opening, the Musket Room has already left an impressive mark on the New York City dining scene. At the restaurant's recent Beard House dinner, guests enjoyed chef Matt Lambert’s dynamic fusion of American and New Zealand fare. One of the highlights of the event was this vibrant and decadent egg yolk confit with curry, cauliflower, and salmon roe—which enlisted the evening's guests to join the ranks of diners lining up at this Nolita hot spot. 

 

View this event's menu and details here... Read more >

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What We're Reading: March 17, 2015

cocoa

 

An unassuming greenhouse in England specializes in preserving the world’s cocoa supply. [The Salt

 

Q&A: Eric Ripert identifies the next kale and the one food he just won’t eat. [Yahoo

 

At Blue Hill, Dan Barber launches a pop-up focused on food waste, where guest chefs will prepare dishes out of the trimmings that are usually discarded. [Grub Street

 

Dine like the First Lady: a roundup of Michelle Obama’s restaurant favorites. [... Read more >

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Recipes: Some Like It Hot

 

Chiles add depth and complexity to dishes, providing a smoky flavor or a welcome bite of heat. When cooking with a fresh chile, taste it first; if it's too spicy for your liking, remove the inner membrane and seeds before adding it to the dish. Dried chiles usually need to be soaked in hot water to soften before using.

 

 

Crispy Chicken over Arroz con Cerveza, Peas, and Peppers  

 

Fried Brussels Sprouts with Thyme, Lemon, and Chile Flakes  

 

Grilled Pork Tenderloin with Smoked Fou... Read more >

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Making Your Diet #dessertworthy: Q & A with JBF Award Winner Emily Luchetti

Photo by Eric Wolfinger

 

JBF Award winner Emily Luchetti is known for satisfying sweet tooths of all ages at the Cavalier, Marlowe, and Park Tavern in San Francisco. But last month Luchetti launched #dessertworthy, a social media campaign aimed at revolutionizing the way we view and value our cakes, cookies, and ice cream. JBF sat down with Luchetti to discuss the motivation and philosophy behind #dessertworthy, along with her hopes for realistic change for the average American, one passed-over Pop Tart at a time. 

 

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JBF: You’ve said before that you feel like it’s your duty as someone who works with desserts all day to be a good role model. Can you tell us a little bit about your relationship with sugar and dessert over your career and your life?

 

Emily Luchetti: When you’re surrounded by dessert all day, and I would say most pastry chefs would attest t... Read more >

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