We usually don't endorse buying an ingredient that's imported from overseas when so much good stuff is available locally, but we make an exception for white asparagus, the light-deprived, mild stalks that Europeans are wild about. They're delicious when simply boiled (peel their tough bottoms first) and tossed with a vinaigrette, or they can add an elegant, creamy foil to salads and other dishes. In this sophisticated starter from Nashville-based chef Charles Phillips, a horseradish-spiked white asparagus purée joins paper-thin sheets of bresaola (cured and air-dried beef) and a tangle of spring greens.
You can study up on classic or cutting-edge technique all you want, but many chefs will attest that one of the most valuable aspects of cooking is an intimate knowledge of ingredients and the people who produce them.
To help bring cooks and producers closer together, each year we award our Jean-Louis Palladin Professional Work/Study Grant—named after the French chef whose dedication for mentorship matched his legendary talent—to qualified, professional chefs who are looking for hands-on experience with farmers or artisans. Candidates may apply for a pre-arranged internship (such as a stint at the Chef's Garden in Huron, Ohio, or an apprenticeship with a winemaker in France) or draft an original plan and curriculum.
Applications for this year's grant are due Friday, June 15. Click here to download the form.
Comics and cookbooks, together at last. [CreativeLoafing]
Which food publications do you subscribe to? [theKitchn]
We're excited to announce that Urbanspoon Rezbook, a reservation system built to run on the iPad, is now the official online reservation service of the James Beard House. If you visit any of the "at the Beard House" events in our events section, you'll now find an Urbanspoon widget near the upper right corner of the page, allowing you to secure seats at our fantastic events quickly and seamlessly.
Read the full announcement here.
Mango jingoism in India. [NYT]
Our favorite pea recipes are the ones that keep the vegetable's freshness in tact, so we're happy to have gotten our hands on Ana Sortun's vibrant bissara, a North African dip, just as pea season is taking off. Sortun pulses straight-from-the-pod peas with assorted herbs, onions, walnut oil, and smoky Aleppo pepper, resulting in a delicious spread that's at home on pita or on crackers. Get the recipe here.
Taste of Chicago announces its restaurant lineup. [Chicago Tribune]
Here's what's happening at the Beard House and beyond next week:
Sunday, June 3, 6:00 P.M.
More than 15 of Washington, D.C.'s most renowned chefs will host the first annual Sunday Supper at Union Market, an evening for food lovers to experience a private, family-style dinner in the newly re-opened Union Market. This event will benefit the James Beard Foundation and FoodCorps.
Monday, June 4, 9:30 A.M.-12:00 P.M.
Join us for the premier of The Legal Smörgåsbord: All You Can Eat! with Brian Mencher and David Beame of Beame & Mencher LLP. At this new and exciting seminar, Brian and David will delve into a variety of industry topics, including food produ... Read more >
If you really want to make it big in the food world, chances are you'll need professional savvy and skills that go beyond a mastery of impeccable brunoise.
On Monday, June 4, we're offering an inaugural Legal Smörgåsbord, a series of business and law–focused sessions that will help chefs succeed outside of the kitchen. Led by attorneys Brian Mencher and David Beame of Beame & Mencher LLP, the day's topics will include copyright and trademark law, contract negotiations, endorsements, and much more.
The sessions are free for JBF Professional and Student members, while others must pay $25 to attend. Get more details here. Call 212.627.2308 to reserve.