Awards Watch: Nominations Revealed Today!

 

It's a big day for JBF! In addition to debuting our new look here at jamesbeard.org, we're also revealing nominations for the 2012 James Beard Awards. That means that there are only a few hours left before you find out who will be getting nods for our various Restaurant and Chef; Book; Broadcast Media; Journalism; and Restaurant Design and Graphics awards. If you need a refresher on who made our long list of semifinalists, you can see the full list here.

 

We have a tradition of announcing the nominations in a different major city every year. This year JBF's top brass has assembled in Las Vegas, where they will begin announcing the nominations at the Venetian/the Palazzo at 11:00 PST/2:00 EST. If you want to watch the fun in Sin City, head over to Eater's National edition for a live feed. We will also be revealing the nominations in real time on ... Read more >

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Staff Pick: End-of-Winter Citrus from the Orange Shop

Citrus from the Orange Shop in Florida
Last call for winter citrus: orange and grapefruit lovers have only a few more weeks to indulge before the season is over. We plan to make the most of it with a couple of boxes of temple oranges, honey tangerines, and ruby red grapefruit from the Orange Shop. Described by Tampa Bay Times writer Jeff Klinkenberg as “North Florida’s last honest-to-God citrus stand,” the Orange Shop is run by third-generation orange growers Pete and Cindy Spyke, who use all-but-organic farming methods in their groves.

The result is the best citrus we’ve ever had. Sweet, intensely juicy, and deeply fragrant, citrus from the Orange Shop is utterly different than supermarket fruit. Only four days off the tree by the time it arrives at your door, this fruit is as close to fresh-picked as you’ll find north of the

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On the Menu: March 12 through March 17

On the Menu

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

Monday, March 12, 7:00 P.M.
Modern Asian
As the former executive chef of New York City’s ultra-chic Buddakan, Lon Symensma garnered attention for his mouthwatering, imaginative Asian fare. With ChoLon, his own cutting-edge eatery in the Mile High City, chef Symensma has clinched his role as a major player in the landscape of Asian cuisine in America.

Tuesday, March 13, 7:00 P.M.
A Touch of the South
Louisville chef John Varanese is known for his dedication to local farmers, many of whom he profiles as host and producer of the television show Big World of Food. For his Beard House premiere, the chef will showcase his favo

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Eating to the Extreme: How Broadening Your Culinary Horizons Can Help Improve Our Food System

Andrew Zimmern

This piece, written by JBF Award winner and television host Andrew Zimmern, originally appeared in the February/March 2012 issue of JBF Notes, the James Beard Foundation's member newsletter. Don't miss out on future articles; become a member today!

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Extreme cuisine. Oddities. Fear Factor food. These are terms I hear almost everywhere I go. They are whispered in the corners of rooms by squeamish skeptics who make me out to be some kind of culinary pervert.

Long before my show Bizarre Foods was ever conceptualized, I was excited about jungle markets and the amazing foods I found there. I had traveled a lot as a young child and knew that a tiny, whole-roasted piglet I encountered abroad tasted way better than the dry pork... Read more >

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Recipes from the Best of the Best: Michel Richard's Lemon Chicken

Lemon Chicken

We've long treasured the flavorful spark that citrus brings to cooking, and we've been adding flurries of zest and showers of juice to our food for as long we can remember. But this brilliant recipe from JBF Award winner Michel Richard, who won our Outstanding Chef Award in 2007, has introduced us to a commonly untapped form of citrus: pulp. Richard roasts whole lemons for two hours, which focuses their sweet and tart flavor. Then he finely chops the pulp and combines it with honey and a couple drops of Tabasco to make a rub for the chicken. The flavor is unforgettable, and we're already thinking of other ways to use this new form of seasoning. Get the recipe here.

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JBF has just released

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On the Menu: Modern Michelin Indian

Vikas Khanna and Scott Carney


At the Michelin-starred Junoon—dubbed an “Indian dining palace” by Adam Platt in his glowing New York magazine review—renowned chef Vikas Khanna oversees an elegant, modern menu that showcases India’s diverse culinary styles. Enjoy an unforgettable dining experience tomorrow night when Khanna, also the author of the much-lauded cookbook Flavors First, celebrates Holi, the spring festival of color. His menu will be paired with wines selected by the International Culinary Center's director of wine education, Scott Carney. View the menu and make a reservation here.

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