What We're Reading: June 24, 2015

 

Not content to simply ply us with meatballs, IKEA has sweetened the deal with in-store candy shops. [Yahoo! Food

 

Real men drink rosé. [MUNCHIES

 

Don’t pigeonhole coconut amines as purely paleo fare. [The Kitchn

 

A look into the troubling relationship between the food industry and the American Society for Nutrition. [... Read more >

Comments (0)

Kid-Friendly Food Everyone Will Want to Eat

 

In theory, we're not fans of kids' meals. In theory, we don't believe children should be allowed to fill their plates with only white food, or that one should have to transform broccoli and red pepper strips into artful renderings of scenes from the Lego movie in order to get one's children to eat vegetables. Food is food, right? We need to man up and stop serving our kids chicken nuggets shaped like Disney characters.

 

But, as anyone who is responsible for the feeding and watering of small humans at least three times a day knows, it can get a little exhausting. No matter how adventurous your kids are, some nights they just don't want to taste the parsley-flecked lamb stew or authentic Andalucian white gazpacho you made for dinner. Some nights they don't even wa... Read more >

Comments (0)

Jonathon Sawyer: Not a Sustainability Peer-Pressure-ist

Photo by Billy Delfs

 

Jonathon Sawyer is a toque of all trades. When he’s not in the kitchen at one of his five Cleveland-area hot spots, developing new varieties of his proprietary vinegars, writing a cookbook, or foraging, fermenting, and pickling at home, this year’s JBF Award winner for Best Chef: Great Lakes somehow finds the time to advocate for transparency and sustainability in the food system. In our continuing series on alumni from our JBF Chefs Boot Camp for Policy and Change initiative, we talked to Sawyer about opening Ohio’s first certified green restaurant, his ingredient-sourcing hierarchy, and what needs to change about the way we label our food.

 

--

 

JBF: You opened Ohio’s first restaurant that was certified by the Green Restaurant Association (GRA). Can you explain what some of those requirements are for that certification, and your own philoso... Read more >

Comments (0)

A Young Chef’s Tribute to Jean-Louis Palladin

Photo by Terese Loeb Kreuzer

 

The Jean-Louis Palladin Professional Work/Study grant is one of many scholarship programs offered by the James Beard Foundation. Established to further the mission and efforts of the Jean-Louis Palladin Foundation, the grant gives working chefs opportunities to learn alongside master artisans, producers, and fellow chefs, in pursuit of the same high standards for ingredients that characterized Palladin’s philosophy and personal cuisine.

 

The 2014 JLP grant recipient, Chris Snowberger, now chef de cuisine at Pier A Harbor House in New York City, spent his time at the Culinary Vegetable Institute in Milan, Ohio, a culinary retreat and learning center built by Farmer Lee Jones, a James Beard Foundation Award winner who also runs the Chef’s Garden. The culmination of Chris’s internship was a multi-course... Read more >

Comments (0)

What We're Reading: June 23, 2015

 

If you ever find yourself in the nearly inconceivable position of having leftover cake, take a chance and experiment with a few of these recipes. [CakeSpy

 

Can’t imagine breakfast without cereal? Fill your bowl with these lower-sugar varieties to give your day a healthy start. [Food Network

 

Middle Eastern pantry staples for falafel-fiends. [Serious Eats

 

JBF Award Winner Christina Tosi shares her hack for sous vide chicken sans fancy gadgets. [... Read more >

Comments (0)

Video: How to Make English Pea Risotto

 

We've partnered 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 continue sharing 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.

 

When it comes to comfort food, nothing beats a creamy, heartwarming risotto. To update the classic Italian dish with a seasonal spin, this... Read more >

Comments (0)

In Memoriam: Walter Scheib

 

We are saddened to hear of the untimely passing of former White House chef Walter Scheib at 61. "Walter was a great friend of our Foundation and a great storyteller with a unique and fascinating perspective on American history," said JBF president Susan Ungaro. Scheib was White House chef for more than a decade under presidents Bill Clinton and George W. Bush, where he was known for highlighting American cuisine and ingredients. After leaving the White House he participated in several of our events, including a number of JBF Celebrity Chef Tour events, was featured at our Beard on Books educational series, and has cooked in the James Beard House kitchen. 

Comments (0)

Eye Candy: Filet Mignon with Foie Gras, Morels, and Bone Marrow–Red Wine Sauce

 

With spots in Austin and Phoenix, Salty Sow draws diners with its expertly crafted American gastropub fare. Under the watchful eye of chef Harold Marmulstein, both locations fully incorporate a market-driven menu with handcrafted meats, locally grown vegetables, and homemade bread. At his Beard House dinner last month, Marmulstein served up a menu replete with his acclaimed farmhouse eats, including this decadent course of Linz Filet Mignon Rossini meats with foie gras, morels, and a bone marrow–red wine sauce. Deeply flavored and mindfully sourced, this dish had us dreaming of a third location right here in New York.

 

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

Comments (0)

What We're Reading: June 22, 2015

 

Holy guacamole: researchers are developing a leukemia-fighting drug from a chemical found in avocados. [FWF

 

Navigating the complex world of sustainable seafood is now a little bit easier with Paul Greenberg’s three simple rules. [NYT

 

Should you actually pay attention to sell-by dates? [LAT

 

Have dessert as a nightcap with this recipe for booze-infused ice cream. [... Read more >

Comments (0)

Happy Hour: Make Your Own Wine Jelly

 

Looking for another way to integrate wine into your daily routine? For some DIY advice, we turned to special projects manager Anna Mowry, who makes and jars her own gem-toned wine jellies. Follow this simple recipe, adapted from Canning for a New Generation by Liana Krissoff, and you’ll have a unique spread that’s perfect on toast, with cheese, or even in your morning oatmeal. It also makes for a sweet hostess gift for all those impending summer barbecues. 

 


Yield: 5 half-pint jars

 

Pectin stock:
3 pounds tart apples, such as Granny Smith
6 cups water

 


Jelly:
One 750-milliliter bottle wine
... Read more >

Comments (0)

Pages