Piedmontese Truffles and Wine A former JBF scholarship recipient who trained at Le Madri, Pippa Calland is now top toque at Villetta in Santa Monica, where she delivers impeccable Italian-inflected California cuisine. For this ode to Italy’s Piedmont region, Calland has designed an ingredient-driven menu that will feature Sabatino Tartufi truffles and acclaimed Michele Chiarlo wines. Sunday, October 16, 5:00 P.M. Chicago: Friends of James Beard Benefit When putting together this Friends of James Beard Benefit, host chefs Paul Kahan and David Posey say they invited chefs from around the country whose culinary talents are reach
2011 JBF Leadership Awards soon, as well as sharing images from the ceremony that honored the recipients who are working hard for a more safe, sustainable, and healthful food world. For now, have a look at the video below that opened the program. (And for even more sustainability-focused discussion, tune into the second day of our food conference. You can watch a live stream of today's panel's and presentations here.
Bottled yuzu juice: a new flavor to explore. [SF Chronicle] Make the Bread, Buy the Butter: a humorous tale of food decisions. [SF Chronicle] Nut oils offer a new option for American consumers. [Seattle Times] Guidelines for polite mushroom hunting. [Chow] Hottest female chef on television: Paula Deen? [Huffington Post]
Our 2011 JBF Food Conference, Sustainability on the Table: How Money and Media Influence the Way America Eats, is finally upon us! You can participate in the action here on our live site, where you can watch the conference in real time and join the discussion in the comments section of our blog. Our exciting group of guest speakers and panelists include: Marion Nestle, professor of Nutrition, Food Studies, and Public Health at New York University; sustainable seafood expert Paul Greenberg; James Beard Foundation Award–winning chefs José Andrés, Marcus Samuelsson, and Michel Nischan; JBF Award winner Barry Estabrook, author of Tomatoland; and Stephan Habif, vice president of foods R&D at Unilever. These esteemed speakers and panelists will address topics relating to how money, incentives, and industry concentration inf
California bans the sale of shark fins. [LAT] A Preview of Paula Deen’s new cookbook, Paula Deen’s Southern Cooking Bible. [NPR] Increasing the supply for popular craft beer in Chicago. [Chicago Tribune]
WHAT? Faux fusion fruit. Sometimes called apple-pears, Asian pears are not, in fact, a cross between the two, but are rather the pear varieties that grow in China and Japan. (For the last century, we’ve grown them in the United States as well, mostly in the Northwest.) But Asian pears, though juicy like a pear, are apple-shaped and have the crispness of a good apple. In Japan, where they are known as nashi, they are a popular autumn dessert, served in neatly peeled slices. Asian pears come in various shades of russet and yellow, depending on the variety. They may be the ancestor of our more familiar Western pears. WHEN? Gregory Elliott's Beard House dinner WHERE? October 14, 2011 WHAT? Hamachi Crudo with Asian
Golden-Brown Omelet [Bon Appétit] It's Adam Rapoport's go-to dish for entertaining. Crusted Butternut Squash [Sprouted Kitchen] Made with ingredients that are probably in your pantry right now, this is a great recipe to have on hand for the long butternut squash season. Kimchi-Creamed Collard Greens [F&W] Hugh Acheson's updated take on the classic Southern side of creamed spinach.
Miami Beach: Friends of James Beard Benefit With its bold cuisine, slick design, and discerning clientele, Red the Steakhouse is the place in Miami Beach to see, be seen, and be well fed. Join us at this Friends of James Beard Benefit for an outstanding menu prepared by chef Peter Vauthy and acclaimed local chefs. Tuesday, October 11, 6:30 P.M. Beard on Wine; The Belinda Chang Sessions Spend a fun, informative, and indulgent hour with sommelier Belinda Chang, who will guide us through a variety of exciting wine topics and tastings of unique bottles. Classes are one hour long and each features a tasting and discussion of six special wines. Wednesday, October 12
Serious Eats interviews Alton Brown. [SE] Ideas for savory oatmeal toppings. [Chow] Israeli chefs look inward for culinary inspiration. [Forward] JBF Award-winning chefs team up with Delta to make tastier sky-high food. [Departures] The latest in the Los Angeles Times Master Class series: Nancy Silverton on salad. [LAT]
Get to know merkén, a Chilean, copper-hued spice that's new to America. [LAT] Affinage, the art of cheese ripening, has its defenders and skeptics. [NYT] Eight recipes that went majorly viral. [Saveur] Tipplers at this year's Oktoberfest drank almost two million gallons of beer. [NPR] Denmark, home to some of the