Video: Peter Chang Cooks at the James Beard House

For years, in-the-know food lovers have been in hot pursuit of Peter Chang, the exceptionally talented Chinese chef who famously flits among restaurants. (Calvin Trillin reported on the elusive Chang for a New Yorker profile, which you can read here—subscription required.) At Monday night's Beard House dinner, lucky guests got to taste Chang's renowned Sichuan cuisine at a special celebration of the Chinese New Year. Below is a short video from the event:

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Super Bowl Recipe: Duck Wings with Asian Chili Sauce

duck wings

We may not all be rooting for the same team this Sunday, but everyone can unite behind wings and their indispensable role in any game-day spread. In this Asian-inspired recipe from JBF Award winner Keith Luce, the standard wing gets a serious upgrade: Luce swaps out quotidian chicken for succulent duck, which is cured in brown sugar and spices for three days. The wings then enjoy a long soak in warm fat, followed by quick dip in frying oil. Shellacked in a glaze of sweet chili sauce, rice wine vinegar, and sambal olek, these drumettes won't last long beyond the coin toss. Get the recipe here.

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Recipes from the Best of the Best: Lidia's Bastianich's Swiss Chard and Potatoes

Swiss Chard and Potatoes

In this hearty side dish from Lidia Bastianich, who won our Outstanding Chef Award in 2002, sturdy baking potatoes and Swiss chard are boiled until tender, then sautéed with a quarter of a head of garlic and some good olive oil. It's delicious as an accessory to short ribs or other rich braises. Get the recipe here. -- In spring of 2012, JBF will publish The James Beard Foundation’s Best of the Best: A 25th Anniversary Celebration of America’s Outstanding Chefs. This must-have cookbook will feature a delicious, signature recipe from every

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Triar Seafood Donates Proceeds to JBF Scholarship Drive

shrimp

One of the James Beard House's most valued suppliers, Triar Seafood has provided chefs with pristine quality, responsibly sourced seafood for over 20 years. And for the next month, this fine purveyor is also giving support to the next generation of chefs. From now until the end of February, a percentage of every purchase of sustainably harvested Royal Red shrimp from Triar Seafood will be donated to the James Beard Foundation Silver Anniversary Scholarship Drive. This beautiful, coral-red species is sought after by discerning chefs for its delicate flavor, superior texture, and numerous culinary applications. Collected off the coast of St. Augustine, Florida, these prized shrimp are delicious as sashimi, ceviche, in salads, sautéed, and more. While chiefly a wholesale supplier, Triar Seafood will also deliver to home kitchen

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Recipe: Brown Butter Cauliflower

brown butter cauliflower

When JBF Award winner Charlie Palmer decided to open his first steakhouse concept, Charlie Palmer at the Joule, he installed longtime protégé Scott Romano to head up the kitchen. It didn't take long for the young chef (who has since moved on to pursue other projects) to prove to Dallas diners that he had absorbed his mentor's deft touch with vegetables. To wit: this nutty and lightly crispy cauliflower dish, which Romano serves with arctic char. Tiny florets are swiftly sautéed in brown butter, then finished with a fistful of chives, creating a light but full-flavored side that shines next to even the most muscular entrées.

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Awards Watch: Wolfgang Puck to Receive 2012 Lifetime Achievement Award



The James Beard Foundation has named Wolfgang Puck as the recipient of its 2012 Lifetime Achievement Award. An accomplished chef and restaurateur, Puck has made an indelible mark on American cuisine and continues to set an example of excellence for generations of chefs. (Fun fact: he is the only chef to win our award for Outstanding Chef twice.) Read the full press release here.

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