Daily Digest: April 10, 2014

General Tsos Chicken

 

There's a new documentary about the history of General Tso's Chicken. Check out where it's debuting. [Food Republic

 

With food allergies on the rise, restaurants are taking notes and being more accommodating than ever. [Boston Globe 

 

Could taking pictures of your dinner shrink your waistline? A new app tracks calories by scanning your food photos. [Time]

 

Here's a new remote control for ordering grocery, brought to you by Amazon. [... Read more >

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Letter from the President: If Music Be the Food of Love, Play On!

David H. Kock Theater, home to the 2014 James Beard Awards

 

Shakespeare had it right! For centuries the musical arts and the culinary arts have been linked. And a great chef, like a talented musician, plays all the right notes.

 

Long before he became television’s first foodie, James Beard pursued a career in music. After studying opera in London, he came to New York with the dream of making it at the Metropolitan Opera or on Broadway. But like many struggling actors, he ended up paying the rent through a career in food. And aren’t we all better for it?

 

Many of the chefs we know and love had earlier careers as musicians, or have been influenced by music in some way. Our dining experiences are enhanced by custom-made playlists, and chefs have achieved what many have called “rock star” status. This year the James Beard Awards theme is “Sounds of the City,” and it celebrates this enduring relationship between music and food. After the medals are handed out, the gala reception at Lincoln Center’s D... Read more >

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Daily Digest: April 8, 2014

chocolate

How to lose weight and avoid type 2 diabetes: eat more chocolate! [LA Weekly]
 

The future of large-scale aquaculture: clean, green—and indoors?  [NPR]
 

Get in line! Today is Ben and Jerry's 35th annual Free Cone Day. [LAT]
 

In homage to yesterday's National Beer Day, here's a look at how American beers influence the craft of brewing around the world. [Denver Post]

 

Milwaukee's verdict on its pilot cheese-brine program for icy roads: "... Read more >

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Sponsored Post: The Rioja Wine & Tapas Festival on May 3

jamon

 

Make the most of your JBF Awards weekend and enjoy the wines of Spain’s most prominent wine region while you’re in NYC! The Rioja Wine & Tapas Festival is on Saturday, May 3, at Weylin B. Seymour’s in Williamsburg, Brooklyn. Experience more than 200 vibrant Rioja wines from 60+ wineries, meet top Rioja winemakers, attend expert-led seminars, and taste delicious tapas from 25 nationally-renowned chefs. Rioja is famous for producing an incredible variety of the world’s finest and most food-friendly wines at incredible values, so while you are sipping away, stop off at the Jamón Bar or the Paella Garden. 

 

Start planning your weekend now and make sure to get your tickets for one of the best gastronomic parties of the year! Tickets are $55 and proceeds of the Rioja Wine & Tapas Festival will benefit culinary scholarships the James Beard Foundation. This event is expected to sell out, so... Read more >

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Daily Digest: April 7, 2014

wine

 

Beyond Chardonnay: the surprising top-selling wines on Amazon. [LAT]

 

Taking a swing at artisanal food: the evolution of ballpark grub. [Food Republic]

 

Tomorrow is Ben & Jerry's Free Cone Day—look for locations near you. [HuffPo]

 

In a rice-centric country like Vietnam, farm-to-table pizza is making its mark. [NYT]

 

For all newbie urban gardeners: be aware of your soil's dirty history. [... Read more >

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Sustainability Matters: April 4, 2014

 

Ocean acidification, “climate change’s evil twin," is the subject of increased research by global oceanographic institutes. [Grist]

 

Advances in “fake meat” alternatives may mean big business for food producers while benefiting the environment. [NY Times]

 

Got Milk? A bipartisan coalition of House members seek to end the ban on interstate marketing of raw milk. [Food Politics]

 

A Honduran Liberación farmer explains the benefits of Rainforest Alliance sustainable palm oil cooperative certification. [... Read more >

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On the Menu: Week of April 6

Photo by Ken Goodman

 

Here's what's on the Beard House calendar this week:

 

Monday, April 7, 7:00 P.M. 

The Art of American Omakase

​At Scottsdale’s celebrated Posh restaurant, chef Joshua Hebert creates improvisational tasting menus inspired by the tradition of the Japanese omakase. In a collaborative dialogue with his diners, he riffs off a list of their personal culinary tastes to craft an exquisite, individually tailored, and spontaneous selection of modern American dishes.

 

Tuesday, April 8, 7:00 P.M. 

Spring Seafood and White Wine Celebration

Boston-area epicureans flock to Zebra’s Bistro and Wine Bar for its house-grown produce and artisanal ingredients from local farmers and fishermen. Join us in tasting chef Brendan Pelley’s stunning spring me... Read more >

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JBF on the Air: Nancy Harmon Jenkins

Nancy Harmon Jenkins

 

On this week's episode of Taste Matters, JBF's Mitchell Davis chatted with Mediterranean cuisine expert Nancy Harmon Jenkins. The cookbook author and New York Times writer offered insight on olive oil, pasta, health benefits of the Mediterranean diet, and even ancient Egyptian maritime technology. Click here to listen to the full episode.

 

Taste Matters is a radio program dedicated to taste: as a sense, cultural construct, and culinary phenomenon. However much we talk about where our food comes from, how it’s produced, who prepares it, or what sorts of socio-cultural-political implications our food choices and eating behaviors have, taste is fundamental.... Read more >

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Daily Digest: April 3, 2014

Vegetables

 

Seven simple ways to increase your vegetable intake. [The Guardian

 

An exploration of the meaning behind the "chef" title. [Esquire]

 

Dining etiquette to make you a more savvy restaurant-goer. [WP]

 

Raising the bar: an argument for stool-top dining. [WSJ]

 

As fish populations decrease, should parts of the ocean be cut of... Read more >

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Bacon Takes Center Stage

Recipe for Bacon Confit with Chiles and Pickles, adapted by the James Beard Foundation

 

It's been well-documented that bacon makes everything taste better. But instead of consigning it to a supporting role, why not make bacon the star of the dish? Here are a few recipes that put our favorite cured meat into the spotlight: 

 

Bacon Confit with Chiles and Pickles

Homemade bread-and-butter pickles and Fresno chiles top crispy cubes of slow-cooked slab bacon.

 

Bacon with Pineapple Jus and Bacon-Salted Peanuts

Strange and wonderful, this salty-sweet braised bacon dish makes for a conversation-starting hors d'oeuvre.

 

... Read more >

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