Talking Trust and Sustainability in New Orleans

 

In preparation for our 2012 JBF Food Conference, A Crisis in Confidence: Creating a Better, More Sustainable Food World We Can Trust, we're holding regional salons around the country to discuss the notion of trust in our food system. Our conference season officially kicked off this spring in Charleston, and then moved to New Orleans this summer, where we met with a diverse group of 18 insightful chefs, farmers, restaurateurs, educators, and other members of the local food community at Palace Café. We chatted with JBF executive vice president Mitchell Davis (who facilitates the salons along with food system consultant Karen Karp of Karp Resources) and he filled us in on the conversation.

 

JBF: Can you tell us a bit about why you... Read more >

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On the Menu: Week of August 12

 

Here's what's on the deck at the Beard House and beyond:

 

Sunday, August 12, 5:30 P.M.

Friends of James Beard Benefit: Honolulu

In honor of Julia Child’s 100th birthday, the team at Honolulu’s Kahala Hotel & Resort will join forces with talented local chefs to prepare an elaborate French feast. Join JBF’s own Mitchell Davis at this benefit to revel in the stunning locale and properly fête the venerable culinary icon.

 

Monday, August 13, 7:00 P.M.

Sustainable and Artisanal

Experience seasonal, farm-to-table cuisine at its best when chef de cuisine Jon Vaast of Dressing Room joins us at the Beard House. Overseen by JBF Award winner and sustainable foods advocate Michel Nischan, the pioneering restaurant prides itself on its impeccably crafted, ingredient-driven menu.... Read more >

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Recipe: Clams with Country Ham Vinaigrette and Candied Orange

 

When Halcyon, Flavors from the Earth's Marc Jacksina and fellow Charlotte-based chef Blake Hartwick started designing their Beard House menu, they immediately wanted to work with clams, specifically those from Rappahannock River Oysters, one of their most valued purveyors. The first idea to spring up was clams casino, the bacon and bread crumb–laden classic that enjoys heavy rotation in Rhode Island. Equipped with their Southern larders, Jacksina and Blake got to work on this regionally inspired spin. Benton's country ham was an obvious reliever for the bacon, so Jacksina blended it with horseradish and Tabasco to make an energized vinaigrette. Chef Blake fi... Read more >

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Video: Food at Chefs & Champagne

 

Months from now, when summer will be a distant memory, we'll be playing the above clip from our friends at Plum on a constant loop: it features highlights from last month's sun-soaked Chefs & Champagne New York, our annual tasting party in the Hamptons. Watch it now to see many of the dishes from this year's menu, including grub from JBF Award winners Daniel Humm, Marcus Samuelsson, and Chris Hastings.

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JBF Food Conference to Examine “Trust” in America’s Food System

 

The James Beard Foundation will host the third annual James Beard Foundation Food Conference—“A Crisis in Confidence: Creating a Better, More Sustainable Food World We Can Trust”—at Hearst Tower in New York City on October 17 and 18. Co-hosted by Good Housekeeping, the Conference will bring together a diverse group of thought-leaders and stakeholders in the food system for a unique conversation about how consumers and companies establish and maintain trust, ways trust is broken and repaired, andtrustworthy solutions for the future of our food system.

 

For more details, including a list of topics and scheduled speakers, read the full press release.

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Market Haul: August 7, 2012

 

Packed with tomatoes, cucumbers, eggplant, watermelon, and peaches, this week's CSA box is about as summery as it gets. Not sure what to do with all those green peppers? Neither are we, but we'll be coming up with some ideas in a green pepper problem-solving post later this week, so stay tuned.

 

The Haul: cucumbers, fennel, tomatoes, baby watermelon, green bell pepper, green long peppers, zucchini, eggplant, yellow onions, donut peaches, blackberries.

 

The Menu Ideas:

Grilled Achiote-Rubbed Red Snapper [JBF]

Achiote is a combination of crushed annatto seeds, vinegar, salt, garlic, and spices, and can be found at Latin markets and some grocery stores. A simple sauté of fennel, summer squash, and onion completes... Read more >

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