JBF on the Air: Maureen B. Fant

Maureen B. Fant on Taste Matters with Mitchell Davis


On last week’s episode of Taste Matters, JBF’s Mitchell Davis talked pasta with Maureen B. Fant, who co-authored Sauces & Shapes: Pasta the Italian Way. Maureen discussed how her classical studies brought her to Rome and transformed her into a pasta expert, why certain pasta shapes are served with particular sauces, how she worked with co-author Oretta Zanini De Vita to transmit her encyclopedic knowledge of Italian cuisine and history, and how Italian food traditions keep the family together. To learn more, listen here


Taste Matters is a radio program dedicated to taste: as a sense, cultural construct, and culinary phen... Read more >

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The Winemakers of Women in Whites


On top of our outstanding roster of female chefs, last Friday's "Women in Whites" gala spotlighted a range of wines from wineries that are owned by women or employ female winemakers. Curated by 2013 JBF Award winner Merry Edwards, these bottles are a snapshot of America's top wine talent. We're sharing their tasting notes below.




Domaine Carneros Brut 2009 / CEO and founding winemaking Eileen Crane


Hailed as “the vintage of the decade,” 2009 was an ideal year for Domaine Carneros: grapes grew slowly and consistently, building layers of elegant flavor. This superlative cuvée offers aromas of apple, lime zest, and honeycomb, plus a classic, brioche-filled palate with fine pinpoint bubbles and a rich, lingering finish.



Pellegrini Pinot Noir 2011/ Winemaker Lynn Krausmann


A classic Russian River Valley Pinot Noir, this garnet-hued red has elegant aromas of cherry fruit, rose petal, and spice; its medium-bod... Read more >

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On the Menu: Week of November 24

Upcoming events at the James Beard Foundation

Here's what the James Beard Foundation is up to next week: 

Thursday, November 28, 6:00 P.M.

Southern Thanksgiving Feast

Leave your roasting rack and kitchen twine at home and join us at the Beard House for a Southern Thanksgiving feast. That renowned hospitality will be on display this Turkey Day when acclaimed chef Brandon Frohne shows us how it’s done on the other side of the Mason-Dixon Line. 


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Recipes: Thanksgivukkah

Celery Root Soup with Pumpkin Seeds and Celery Leaves


We certainly weren't the first to coin the name for this year's convergence of Thanksgiving and Hanukkah, a magical overlap that hasn't happened in about a century. But could we resist the culinary and journalistic impulse to capitalize on a new holiday? No, no we could not. Because if there is an opportunity to eat stuffing and latkes on the same day, you better believe we're going to go for it. So without further ado, a sample menu to help you gastronomically merge these two joyous occasions: 


Celery Root Soup with Pumpkin Seeds and Celery Leaves 

If we learned anything from watching Seinfeld, it's that Jews love soup. And so do Americans. Here's your first course. 

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JBF on the Air: Claude Fischler

Claude Fischler on Taste Matters with Mitchell Davis


On last week’s episode of Taste Matters, JBF’s Mitchell Davis was joined by Claude Fischler, a French social scientist and the director of research at the French National Centre for Scientific Research in Paris, to discuss the relationship between food and society. Mitchell and Claude explored the social function of the family meal, how food-focused television has changed perceptions about cooking, the psychology behind dietary requirements, and how religion permeates attitudes about food. To learn more about Claude Fischler’s anthropological insights, listen here.


Taste Matters is a radio program dedicated to taste: as a sense, cultural construct, and cu... Read more >

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The Food Lover's Gift Card from CourseHorse




Are you resolving to hone your culinary chops in 2014? Our friends at CourseHorse can help. Just in time for the holidays, we're partnering with this educationally-minded search engine that connects you with the best food classes in New York City. Their brand new, almighty Food Lover's Gift Card can be applied to thousands of courses at local schools and venues, including the Institute of Culinary Education, Eataly, the Brooklyn Kitchen, and many more. Available in any value and free of expiration dates, these cards also tap into the charitable spirit of the season: a portion of proceeds will be donated to the James Beard Foundation.


Learn more and purchase a Food Lover's Gift Card here. CourseHorse services all educational interests, so be sure to check out their... Read more >

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