Sustainability Matters: July 18, 2014

 

Detroit’s water crisis is a failure of policy and the side effect of an antiquated water system, an issue many major cities will face in the next decade. [Grist]

 

The expansion of African plantations responsible for palm oil production, which can be found in countless processed foods, is linked to deforestation that threatens great ape species in the region. [NPR]

 

A new study finds that some food packaging contains potentially dangerous chemicals that could contaminate food through migration. [Food Politics]

 

Laboratory-grown meat could help to fight climate change and other environmental issues, but... Read more >

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On The Menu: Week of July 21

In the Beard House Kitchen

 

Monday, July 21, 7:00 P.M 
New England Summer 
Though they were pitted against each other as semifinalists for the 2014 JBF Best Chef: Northeast award, Tyler Anderson and Joel Viehland will be putting their friendly competition aside to collaborate on this elegant Beard House dinner. The chefs, who share a commitment to sustainability and impeccable ingredients, will prepare a lovely New England–inspired seasonal menu

 

Tuesday, July 22, 7:00 P.M 
Allure of Southeast Asia
Leah Cohen gained fame as a Top Chef contestant, but she proved her culinary chops with the opening of the New York Times two-starred Pig and Khao, where she serves creative contemporary iterations of foods from her mother’s native Philippines. For this dinner, Cohen has designed a menu to showcase the cuisines of sever... Read more >

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Recipe Roundup: Summer Salads

shaved broccoli salad

 

Every July, farmers' markets across the country offer a stunning tapestry of fruits and vegetables seemingly designed to distract us from the month's baking heat. This week, find cool relief with simply prepared seasonal salads.

 

Shaved Broccoli Stalk Salad with Lime and Cotija

JBF Award winner Tara Duggan, the author of Root-to-Stalk Cooking: The Art of Using the Whole Vegetable, uses often-discarded-but-delicious broccoli stalks and leaves in this unconventional dish.


Fennel and Arugula Salad

To bring this lemony tangle of greens and fennel to the next level, try adding a pinch of fennel pollen or using smoked sea salt in place of regular.


... Read more >

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Throwback Thursday: Dining with James Beard in His Own Words

James Beard

 

In a 1955 letter to his friend and frequent correspondent, Helen Evans Brown, James Beard describes a day in the life of a legendary gourmand. He depicts lavish dinner parties, complete with foie gras and Champagne; days spent cooking with friends; an ambitious use of butter; and a simple meal for one. He demonstrates his fondness for food, appreciation of friends, aptitude for entertaining, and his charming wit—all the qualities he was most loved for. Below, his letter, which was printed in our Winter 1997 issue of Beard House magazine: 

 

Dearest Helen, 

 

I had dinner for the Gottliebs, the Sam Aarons, and Jeanne Stahl of Life magazine last night. Bill Veach had brought me a large selection of a wonderful pâté a foie. I had one can of that with drinks, then mushrooms with snails, which everyone adores more than snails in the shell. My lobster àl’Américaine was about the best one I ever made. I used three lobsters for six people. The... Read more >

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What We're Reading: July 17, 2014

Chips

 

Salt and vinegar, barbecue, and … cappuccino? Lay’s offers up new consumer-created flavors. [Food Beast

 

One man’s quest for the nation's best ballpark hot dog. [Smithsonian

 

The latest yogurt innovation: buffalo milk. [The Globe and Mail

 

Dip into some nut butter trivia. [Food Republic

 

Why do we refrigerate our eggs? [ABC

 

Why your do... Read more >

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JBF Names 2014 Leadership Award Recipients

The James Beard Foundation Leadership Awards

 

Today the James Beard Foundation unveils its 2014 Leadership Award recipients. These individuals, whose work contributes to a more healthful, sustainable, and safe food world, will be honored on October 27 at a dinner ceremony co-hosted by Good Housekeeping at the Hearst Tower. The awards presentation will be part of the James Beard Foundation’s fifth annual Food ConferenceHealth & Food: Is Better Food the Prescription for a Healthier America?, taking place on October 27 and 28 in New York City. For more information or to purchase tickets, please contact Bowen & Company at 914.231.6180 or jamesbeard@bowenandco.com.

 

The 2014 Leadership Award recipients are:

 

Mark Bittman

Author/Journalist, The New York Times

 

For using his international platform as a respect... Read more >

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USA Pavilion for Expo 2015 Breaks Ground in Milan

USA Pavilion for Expo 2015 Breaks Ground in Milan

 

Today, simultaneous receptions took place in Washington, D.C. and Milan to mark the groundbreaking of the USA Pavilion at Expo Milan, which will run from May 1 to October 31 next year. With more than 20 million people expected to visit the assemblage of 140-plus countries, Expo Milan will engage the theme "Feeding the Planet, Energy for Life." It will be the world’s largest stage to foster dialogue, aggregate ideas, and showcase innovations in food, sustainability, science, industry, economics, entrepreneurship and other elements at the core of American culture.

 

Plans for the site include a large video installation, a vertical... Read more >

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Eat This Word: Asian Pears

Asian Pear

 

WHAT? Sometimes called apple-pears, Asian pears are not, in fact, a cross between the two, but are rather the pear varieties that grow in China and Japan. (For the last century, we’ve grown them in the United States as well, mostly in the Northwest.) But Asian pears, though juicy like a pear, are apple-shaped and have the crispness of a good apple. In Japan, where they are known as nashi, they are a popular autumn dessert, served in neatly peeled slices. Asian pears come in various shades of russet and yellow, depending on the variety. They may be the ancestor of our more familiar Western pears.​

 

WHERE? Friends of James Beard Benefit Dinner in Walla, Walla, WA

 

WHEN? July 18, 2014 

 

HOW? Blue Cheese with Asian Pears 

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Eye Candy: Deviled Eggs with Lobster Bottarga

Deviled Eggs with Lobster Bottarga

 

Jason Weiner’s unpretentious, ingredient-focused cuisine shines at New York City's L&W Oyster Co., where Weiner serves spot-on clam-shack fare at lunch and an elegant seafood menu at dinner. At Almond, Weiner’s beloved Hamptons and NYC farm-to-table mecca, the chef’s bold, locally sourced takes on classic dishes anchor this rising hot spot. During his seafood-centric Beard House dinner, Weiner and his colleague David Belknap served these decadent deviled eggs with lobster bottarga during the reception. We're always fans of a good deviled egg (as was James Beard himself—he famously cited it as his one of this all-time favorite party foods), but the vibrant color and luxurious cured lobster roe made these canapés a delight for both the palate and the eyes. 

 ... Read more >

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Recipe: Sweet Corn Budino with Blueberries and Cornmeal Shortbread

Sweet Corn Budino with Blueberry Compote

 

Sweet corn is abundant in the summer months, and there's no reason to relegate it to the grill. For this Italian-inspired dessert, acclaimed pastry chef Karen DeMasco paired the creamy pudding with a tart blueberry compote and crunchy shortbread cookie. She recommends using the corn as soon as you bring it home from the market, when it'll still have its peak flavor and sweetness.

 

Get the recipe here. 

 

 

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