Eye Candy: Twitter Cook-Off
The mise en place for a spice-crusted salmon recipe submitted to our Twitter Cook-Off. Check out more photos of the preparation and judging.
August 21, 2009, The Beard House, NYC
(Photo by Geoff Mottram)
News Feed: August 27
The Daily News says goodbye to Restaurant Girl [NY Post] Is coconut water the next big thing? [WSJ] Gordon Ramsey gives Kimmel's marinara a rave review [Village Voice]Reel Food: Vegetarianism According to Momofuku
Last week David Chang and the Momofuku crew did the unthinkable and cooked a vegetarian menu at the Beard House. But striking meat from the meal couldn't knock the team off their game, as Chang's creative, freewheeling approach to food remained on full throttle. Check out the video to see his colleague, Peter Serpico, explain their take on pea soup: Here is a photo of the final dish—Pea Soup with Dashi, Burnt Pea Tendrils, and Honeydew Melon and Watermelon Balls:Recipe: Farmers' Market Salad with Crab-Stuffed Fried Green Tomato “Croutons” and Lemon–Vanilla Vinaigrette
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.
Recipe: Farmers' Market Salad with Crab-Stuffed Fried Green Tomato “Croutons” and Lemon–Vanilla Vinaigrette
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.
News Feed: August 26
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]Worth Waiting For: Donut Man
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.
Field Trip: Winehaven at Outside Lands
Bob 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
News Feed: August 25
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]Recipe: Grilled Texas Goat Cheese Sandwiches with Pickled Peaches
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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