Awards Watch: The 2014 Gala Reception Menu

The 2014 James Beard Awards

 

This year the James Beard Awards theme is “Sounds of the City,” and it celebrates the enduring relationship between music and food. After the medals are handed out, the gala reception at Lincoln Center’s David H. Koch Theater will feature chefs from some of America’s beloved musical cities creating dishes inspired by their favorite sounds, whether it’s a local musical act, a special song, or an impactful musician. Here's what's on the menu:

 

Jonathan Benno
Lincoln Ristorante, NYC
Dish: Muffaletta
Musical Inspiration: New Orleans Jazz

 

Dante Boccuzzi
Dante, Cleveland
Dish: The “Beet” of a Different Drum > Beet-Tinted Hamachi and Lemon–Caper Rémoulade
Musical Inspiration: Hard Rock

 

Jean-Paul Bourgeois and Jeffrey Held
Blue Smoke, NYC
Presented by Delta Air Lines®
Dish: Smoked Black Pepper Sausage with Pimento Cheese and Sa... Read more >

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JBF to Celebrate the Tenth Anniversary of Meatless Monday

Peggy Neu and Sid Lerner of the Monday Campaigns

 

When Meatless Monday launched ten years ago, the campaign had a modest goal: encourage Americans to eat slightly less meat. Based on the notion that people are more determined to reprogram their habits at the beginning of the week, the group has steadily racked up victories and adherents: the growing trendiness of plant-based diets, the support of celebrity chefs and other stars, and Sodexo, a major institutional food supplier, designing meat-free programs for its clients.

 

But even in this dawning era of the cauliflower steak, America’s meat-heavy diet an... Read more >

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Daily Digest: April 22, 2014

Swiss cheese

In a new "cheese diplomacy" project, French cheesemakers are training North Koreans to make Emmental. [BBC News]

 

Drought-affected farmers in California's Central Valley have been informed that they will not receive any federal irrigation water. [NPR]

 

The federal government has approved a powdered alcohol product called Palcohol, and it's coming stores this fall. [LAT]

 

A husband-and-wife team are making cheese in an u... Read more >

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Interview with the Violet Hour’s Toby Maloney

The Violet Hour

 

The Violet Hour beckons discerning clientele with many luxuries: a romantic, serene space with floor-to-ceiling curtains, high-backed blue leather chairs, flickering candles and chandeliers; fine-tuned volume levels and elbow room; and an eclectic selection of artisanal cocktails made with painstaking precision. Below, partner/mixologist Toby Maloney tell us how the 2014 Outstanding Bar Program nominee is influenced by its Chicago environs, the poetic inspiration behind its name, and his favorite spring cocktail.

 

JBF: How would you describe the Violet Hour’s mixology style? 

 

Toby Maloney: We’ve been described as minimalist, traditionalist, and culinary-focused. I think we are an amalgamation of all of them.

 

JBF: Can you tell us about the inspiration behind the name... Read more >

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JBF to Participate in First-Ever Minority Chef Summit

Minority Chef Summit 2014

The brainchild of pastry chef, chocolatier, and instructor Erika Davis, the inaugural Minority Chef Summit is taking place in Nassau, Bahamas, Thursday, May 1 through Sunday, May 4. Themed "Celebrating Cuisine In Paradise," chef Davis and participants aim to inspire and build community networks among culinary leaders, professionals, and aspirants. Proceeds will be donated to the College of the Bahamas culinary program, where Chef Davis has served as a teacher and mentor. 

 

The Minority Chef Summit will address several aspects of food culture through panels like "What Does Every Ethnic Cuisine Have in Common," moderated by JBF staffer Colleen Vincent; "Vegan, Just a Trend?" with famed vegan chef and author Bryant Terry; and "What Is a Celebrity Chef?,” a discussion about the industry’s overlooked diversity, featuring Top Chef contestant Ron Duprat and Food Network personality Jeff Henderson.

 ... Read more >

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Interview with Rising Star Nominee Katie Button

 

After jumping ship from academia, Katie Button has shot up the culinary ranks at warp speed. With a coveted stage at the late el Bulli under her apron strings, she now showcases her technical prowess and knack for innovation at Cúrate and the new Nightbell, her two family-owned and operated establishments in Asheville, North Carolina. We spoke with Button about her favorite dishes from her menus, her forthcoming cookbook, and why she never wants to stop learning.

 

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JBF: You just opened a new bar called Nightbell. Can you talk about what you're doing there? What’s the menu like? What's the story behind the name?

 

KB: The idea was to create a cocktail bar that offered the whole package: delicious bites, surprising desserts, and well-crafted cocktails. And we didn't stop there: we also handpicked a great variety of large-format, 22-ounce beers, and we offer hi... Read more >

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Interview with Outstanding Chef Award Nominee David Kinch

David Kinch of Manresa

 

Critically acclaimed for his inventive, Michelin-starred California cuisine at Manresa, David Kinch has followed his 2010 Best Chef: Pacific win with three straight Outstanding Chef semifinalist nods. Here, the 2014 JBF Award nominee tells us about his new cookbook, a recent food-filled jaunt to Japan, and where he finds his inspiration to continue evolving as a chef.

 

JBF: What’s your favorite item on the current Manresa menu?

 

David Kinch: Our menu changes before you can get really comfortable with any particular item. However, at the moment, we have these tiny, sweet carrots served in an Asian-style beef broth with toasted buckwheat and breadcrumbs that I’m very fond of.

 

JBF: Can you tell us about you... Read more >

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JBF on the Air: Foie Gras with Michael Ginor

Michael Ginor on Taste Matters

 

On this week's episode of Taste Matters, JBF's Mitchell Davis welcomed Michael Ginor into Heritage Radio Network's Brooklyn studios to delve into the, er, rich topic of foie gras. As co-founder, co-owner, and president of Hudson Valley Foie Gras and New York State Foie Gras, the most comprehensive foie gras producer in the world, Michael is an expert on the details of foie gras production, consumption, and culinary history. In addition to the fatty-liver delicacy, Michael and Mitchell also discuss each part of the duck as it relates to food, why duck fat is so revered among chefs, and how the foie gras industry actually has lower mortality rates than any other operation. Click here to listen to the full episode.... Read more >

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Sustainability Matters: April 18, 2014

 

Grassroots campaigns in seven cities pass resolutions urging Congress to ban growth-promoting antibiotics in livestock. [Civil Eats]

 

Food giant General Mills adds legal language negating the consumer’s right to sue. Simple acts such as “liking” Cheerios on Facebook, downloading a Betty Crocker coupon, or entering a company sweepstakes binds consumers to “forced arbitration.” [NY Times]

 

The Washington Post’s Eli Saslow wins the Pulitzer Prize for his series on food stamps in America. [... Read more >

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On the Menu: Week of April 20

 

Here's what's happening at the Beard House this week: 

 

Monday, April 21, 7:00 P.M.

Modern Japanese Izakaya

The brainchild of Japanese chef Ken Tominaga and JBF Award winner Michael Mina, PABU has introduced Baltimore to Japan’s version of the gastropub, or izakaya, where soulful small plates are the name of the game. Join us when executive chef Jonah Kim shares his take on this unique dining tradition.

 

Tuesday, April 22, 7:00 P.M.

Made in Memphis

This spirited collaboration of Tennessee’s culinary titans is music to our ears and palates. Join us as the talented group pays homage to their hometown with a spectacular menu of Southern-inspired, Memphis-made fare.

 

Wednesday, April 23, 12:00, noon... Read more >

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