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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JBF and the Illumination Fund Collaborate on the NYC Green Cart Fresh Food Pack

 

Seeing that education is an important slice of the JBF pie, we’re always looking for opportunities to help others learn about the value of good meal. So when the Laurie M. Tisch Illumination Fund—a supporter of the New York City Department of Health’s Green Cart Initiative—invited us to collaborate on a project that feeds our fellow New Yorkers, we were more than happy to oblige.
 
In an effort to improve the diets of city dwellers with limited access to fresh produce, the Green Cart Initiative has just released the NYC Green Cart Fresh Food Pack, a two-part collection of 20 recipes made with fruits and vegetables commonly and seasonally found on Green Carts. The set, which includes a tip card and a kids card, features recipes by renowned New York chefs, healthcare i... Read more >

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July's Best Recipes

 

Oysters with Spicy Tomato Granité

Lia Fallon tops oysters with a Bloody Mary–inspired garnish, giving the bivalves an invigorating kick.

 

Lobster Buns with Shiso Pesto

The Chinese bao bun takes the place of the standard-issue hot-dog bun in this recipe from Simpson Wong. 

 

Tarte Tropézienne with Strawberries and Pistachios

Craft pastry chef Meredith Tomason's version of this traditional French pastry consists of a creamy, orange blossom–scented filling sandwiched inside a golden wheel of brioche. 

 

Olive... Read more >

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On the Menu: Week of August 5

 

Here's what's coming up at the Beard House:

 

Monday, August 6, 7:00 P.M.

Best of D.C.

Our nation’s capital is more than just a humming center of government: it’s also a hotbed of outstanding and diverse cuisine, as proven by this talented group of chefs and mixologists who have earned nominations for one of the city’s most coveted dining awards, the RAMMY.

 

Tuesday, August 7, 7:00 P.M.

Taste of Kentucky, Sweet and Savory

Esteemed Louisville chef S. Dean Corbett—along with his talented chefs de cuisine Sarah Leopold and Travis Rockwell (who are engaged to be married)—is coming to the Beard House to give us a taste of his hometown. The trio will be serving an exceptional modern American menu highlighting native Kentucky ingredients.... Read more >

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