Recipe: Alaskan Dungeness Crab Salad with Cherry Tomatoes and Melon
Adam Zieminski of Café Adam in Great Barrington made this simple crab salad when he cooked at the Beard House earlier this month. We like the simple, contrasting geometries of the halved tomatoes and melon square (and it also tastes great!).
Who's Who: Carolyn O'Neil
A pioneer of reporting on food and nutrition in the mainstream media, Carolyn O'Neil was inducted into our Who's Who of Food and Beverage in America in 1998. We caught up with her to find out her favorite cookbooks, why she refuses to eat rice pudding, and her elaborate plan for her last meal on earth.
News Feed: September 30
Savory baking with fall's bounty [NYT] A guide to sausage making [LAT] A Massachusetts festival honors sticky, wonderful Fluff [Boston] How to correctly pronounce "pho" [CHOW] Michelle Obama will appear on the season premiere of Sesame Street to promote gardening and healthy eating [Obama Foodorama]Jobs We Love: Andy Isaacson
As a young boy, Andy Isaacson read National Geographic cover to cover, completely absorbed by its stories and pictures of distant lands and cultures. Years later, that same passion has pulled him into a career that never stays in one place for too long. Read about his work as a writer, photographer, reporter, and more.
America's Classics: Weaver D’s, Athens, GA
Each year at the Beard Awards, we give out a handful of special honors called America’s Classics. A wide range of restaurants have been recognized as America’s Classics, from steakhouses to clam shacks, but the common thread is that they each have a timeless appeal—and are renowned in their regions for serving quality food that reflects the character of their community.
Owned by the self-proclaimed “Professor of Soul” Dexter Weaver, Weaver D’s is a fixture in Athens, Georgia. Beloved for its traditional soul food as well as its colorful proprietor, Weaver D’s keeps locals and tourists coming back for spot-on fried chicken, sweet potato casserole, buttermilk cornbread, and the restaurant’s signature squash casserole. Learn more about America’s Classics and watch a video about Weaver D’s here.
News Feed: September 29
A Cabernet Sauvignon tasting [WSJ] Brewing iced coffee the right way Atlantic] What does it mean if the food you buy has a "Smart Choice" label? [LAT] The best cocktails of the '90s [Gourmet]Recipe: Pretzels
Over the weekend Harold Moore of Commerce led a bread baking workshop at the Beard House. He shared his recipes for these tasty pretzels, which occasionally appear in the bread baskets at his restaurant.
Ask a Chef: Nate Appleman
After Nate Appleman snagged the JBF Award for Rising Star Chef this past spring, we asked him about his favorite spots in San Francisco. Even though the young chef recently relocated to New York City, we think it's safe to say that these places still have a special place in his heart.
News Feed: September 28
A look at oyster farming in Maine [NYT] Beer is moving in on wine's once exclusive relationship with cheese [WSJ] The third fried chicken guide we've seen this month [Grub Street] Chefs' guilty pleasures [Slashfood]Recipe: Chilled Tomato Soup with Basil Guacamole
When JBF Award winner Gavin Kaysen cooked at the Beard House earlier this month, he served this delicious tomato soup during the reception. Inspired by a recipe from Cooking with Daniel Boulud, this dish makes great use of the season's last heirloom tomatoes.
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Thursday at the #jamesbeardhouse: Jason Barwikowski, formerly of PDX's Clyde Common and Olympic Provisions: http://t.co/RLwpLqOPU7
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