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Recipe: Farmers' Market Salad with Crab-Stuffed Fried Green Tomato “Croutons” and Lemon–Vanilla Vinaigrette

by jbfauthor on August 26, 2009

Fried Green Tomatoes Diners at tonight's Beard House dinner will enjoy fried green tomatoes and other Southern classics prepared by chef Jim Foss of Georgia Brown's. The D.C.-based chef, who has cooked for the Obamas, was kind enough to send us his recipe for a summer salad that includes these crunchy treats stuffed with blue crab and goat cheese.

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Recipe: Farmers' Market Salad with Crab-Stuffed Fried Green Tomato “Croutons” and Lemon–Vanilla Vinaigrette

by jbfauthor on August 26, 2009

Fried Green Tomatoes Diners at tonight's Beard House dinner will enjoy fried green tomatoes and other Southern classics prepared by chef Jim Foss of Georgia Brown's. The D.C.-based chef, who has cooked for the Obamas, was kind enough to send us his recipe for a summer salad that includes these crunchy treats stuffed with blue crab and goat cheese.

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News Feed: August 26

by jbfauthor on August 26, 2009

The American Heart Association wants us to consume less sugar [WSJ] A guide to rice... [Chicago Tribune] ...and cocktail ice [NYT] Baking with what's in season right now [LAT] Frank Bruni leaves us with some dining tips [NYT]

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Worth Waiting For: Donut Man

by jbfauthor on August 26, 2009

Strawberry-Filled Doughnuts Summer's days are numbered, which means that only a little time is left to eat at our favorite seasonal spots. We urge our West Coast readers to pay a visit to the Donut Man stand in Glendora, California, which will shutter for the year at the end of this month. The line may be long when you arrive, but Jim Nakano's fruit-packed doughnuts make the wait more than worth it.

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Field Trip: Winehaven at Outside Lands

by jbfauthor on August 25, 2009

qupe_200x250Bob Lindquist loves baseball, rock n’ roll, and wine. He’s been in the wine business since 1975 and a winemaker since 1982, when he founded Qupé in the Central Coast appellation of California. Bob’s main focus is Rhône varietals, produced using grapes from some of the best vineyards in Santa Barbara and San Luis Obispo counties, most notably Bien Nacido Vineyard, which Bob founded with Au Bon Climat’s Jim Clendenen (a JBF Award winner) and where Qupé is located. So, what does this prolific California winemaker think about music and wine? James Beard Foundation: Are there foods or flavors that inspire your winemaking style? Bob Lindquist: Our winery has grown parallel to the evolution of “California cuisine” and the search for fresh local ingredients

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News Feed: August 25

by jbfauthor on August 25, 2009

Where to find great Lambrusco in NYC [NYT] Creating celebrities on the tops of lattes [Serious Eats] Wylie Dufresne explains the science behind his cookie-covered ice cream balls [Gizmodo] A interview with the boundlessly creative Graham Elliot Bowles [Hungry Beast] The New Yorker dusts off a profile on Julia Child from 1974 [New Yorker]

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Recipe: Grilled Texas Goat Cheese Sandwiches with Pickled Peaches

by jbfauthor on August 25, 2009

Texas goat cheese sandwiches Jason Dady, who runs the kitchen at the Lodge Restaurant of Castle Hills in San Antonio, will serve these tiny grilled cheese sandwiches at tonight's Beard House dinner. While the recipe makes eight hors d'oeuvre, you can opt to leave the brioche slices whole for larger sandwiches.

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Field Trip: Winehaven at Outside Lands

by jbfauthor on August 24, 2009

The Winehaven tent at Outside Lands is going to be packed with some of California's best winemakers, all serving their favorite blends and vintages. To familiarize ourselves with what's to come we took some time to interview a few of these talented vintners. First up, Morgan Twain-Peterson from Bedrock Wine Co. He may only be 28, but Morgan has been making wine for more than 20 years. He grew up among the vines at Ravenswood, his father's winery,  and it proved to be an excellent classroom. Morgan began making small lots of Pinot Noir at the age of five. Vino Bambino Pinot Noir, as the wine came to be known, was made from 1986 to 2001 and has been featured on the wine lists of Craft, Gramercy Tavern, and Blue Hill as well as other fine-dining establishments. At Bedrock, he is intimately involved in every stage of producing his small lot, heirloom wines. We asked Morgan about making wine in California, the co

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Tweet Eats: Our Twitter Cook-off Winner!

by jbfauthor on August 24, 2009

The recipes have been made, the dishes have been tasted, and the results have been tabulated. We have a winner for our first ever Twitter Cook-off! Before we announce the results, we thought it would be fun to give everyone a taste (pun intended) of what went down at the Beard House on Friday afternoon. judges Despite the steamy and sticky heat outside, our four Judges arrived ready to sample and score the five finalists that you picked earlier in the week. We asked them to rate each dish on a scale of 1 to 5 in two categories: first, the effective and creative use of Twitter as a medium to convey the recipe, and second, taste. The JBF office/kitchen team, tasked with translating the recipes and executing the dishes, scored each tweet on a scale of 1 to 5 for

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Staff Recipe: Eggplant Focaccia

by jbfauthor on August 24, 2009

Eggplant"When I can find them, I use a variety of eggplants of different sizes and colors to make an attractive pattern and to give a more complex eggplant flavor," says JBF Vice President Mitchell Davis of this summery focaccia from his cookbook, Kitchen Sense.

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