News Feed: April 1
In case you hadn't noticed, macarons are really trendy right now. [LAT]
Attention Chicagoans: consider these restaurants for Easter brunch. [Chicago Tribune]
A look a Le Fooding, the Parisian festival that claims to represent a new generation of French cuisine. [New Yorker]
The Chow editors are having a good laugh today. [Chow]
Scholarship Spotlight: 2010 JBF Scholarship Applications Now Available
Are you eager to attend culinary school, but in need of a boost? Applications for James Beard Foundation scholarships and professional grants are now available online. You can visit the homepage of our scholarship program by clicking here. You'll find information about eligibility, a list of the scholarships we award, and all the necessary paperwork.
Ask a Chef: Jose Garces, where should we eat in Philadelphia?
After attracting local acclaim for his Philadelphia fleet of Latin-inspired eateries, Jose Garces rose to national prominence in the blink of an eye, medalling at the Beard Awards, publishing a cookbook, and winning The Next Iron Chef all within a single year. While the American–Ecuadorian chef may be on his way to becoming a household name, you can still find him at his favorite Philly haunts. See his top picks in the City of Brotherly Love here.
News Feed: March 31
A blogger asks, “Will it waffle?” [Chicago Tribune]
Virginia's burgeoning wine industry focuses on viognier grapes. [WP]
Florida fisherman are feeling the pinch. [NYT]
Asparagus assures us that spring has sprung. [SF Gate]
Will new innovations boost sales of the oft-ignored microwave oven?
Eye Candy: Beet Meringues with Crème Fraîche and Caviar
George Mendes, who has earned raves for his Iberian-inspired cuisine at Aldea, prepared these ethereal beet meringues at his recent Beard House dinner. Click here to see more photos of his gorgeous menu.
Eye Candy: Cheese Illustrated
We adored these cheese sketches (complete with accoutrements) that graced the cheese platters at Chelsea Market Sunday Supper. Diners referred to the illustrations to identify the various farmstead cheeses that were served during the meal. (JBF Award winner Anne Quatrano prepared the accompaniments.)
The folks at Metromix have put together a gorgeous slideshow of the event, which you can see here.
News Feed: March 30
How to make delicious cinnamon buns at home. [LAT]
Musings on the Chinese long bean. [Epicurious]
While underground supper clubs aren't so secret anymore, they can still be a special experience. [Atlantic]
Forget apples: how a daily raw egg can make you healthy. [Atlantic]
Recipe: Roasted Cauliflower Risotto
This flavorful, hearty risotto is perked up with sunny saffron and Capriole Mont St. Francis, one of artisan cheesemaker Judy Schad's signature goat cheeses. You can order her product from her website, or simply substitute another semi-hard goat cheese.
Eye Candy: Bombster Scallop Crudo
Chefs Richard Garcia and Matthew Maue prepared this gorgeous bombster scallop crudo—accompanied by whipped salsify, blood orange, caramelized pears, lime, and marcona almond gremolata—at their Beard House dinner earlier this month. Click here to see more photos of their celebration of Spanish cuisine.
News Feed: March 29
Independent farmers compete for dwindling slaughterhouse space. [NYT]
In a stunning move, Taylor's Automatic Refresher has been renamed. [SF Gate]
The best restaurants in São Paulo. [WSJ]
A writer complains about the high price of cooking for Passover. [Slate]
The green claims that food companies make about their products aren't alw
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When you cook, you never stop learning. That’s the fascination of it.—James Beard
This week's Beard on Books features #jbfa winner John Sundstrom and his new book, "Lark: Cooking Against the Grain" http://t.co/7mDqOyQqcy
Does spam deserve a second chance? Study says your hair hints at your soda consumption. Today's food reads: http://t.co/inNicv2WXj
An update on #CookingUpChange, the @healthyschools-backed high school competition for healthier school lunch: http://t.co/1l1e0eH0Sp
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