Eat this Word: Sea Urchin
WHAT? A no brainer. If you’ve stepped on one of these spiny creatures while strolling along the beach you’re not likely to forget the pain. Similarly memorable is the sea-kissed, faintly iodine taste of the custardy roe—when fresh. Sea urchins are brainless echinoderms that live on the ocean floor. Their hard shells (called tests) are covered with pointed spines that they use for locomotion, food gathering, and protection. Evidently, their unfriendly exterior is effective; in 2003 BBC News reported that sea urchins can live for over 200 years. To the urchins’ human predators, the saffron-colored roe (the only edible part) is considered a delicacy. Most sea urchins harvested in the United States are exported to Japan, where the roe, called uni, is used extensively in sushi and other dishes.
WHERE? Michael Solomonov's Beard House dinner
WHE
Staff Recipe: Honeydew Soup
Looking for the perfect way to cap off a summer meal? The recipe for this refreshing and delicately sweet fruit soup comes from JBF vice president, Mitchell Davis, and appeared in his encyclopedic cookbook, Kitchen Sense. The original recipe calls for honeydew melon, but Mitchell also gives a number of variations if you prefer to use cantaloupe, watermelon, or even peaches.
Twitter Cook-off: Meet our Judges
The recipes have been pouring in, but who will be tasting these masterpieces? Our panel of esteemed judges hails from all areas of the food world—we’ve got a chef, a food stylist and cookbook author, and a few dedicated foodies too. Each has a keen eye for detail and a highly developed palate.
First up is current Top Chef Masters contestant Anita Lo. One of our favorite NYC chefs, Anita’s restaurant Annisa has been at the top of critics’ lists for nearly a decade and her contemporary, elegant, and adventurous dishes always leave us wanting more.
Next we have the dynamic husband-and-wife team of Chris and Jennifer McBride, founders and editors of the video restaurant guide www.savorycities.com. They’ve sampled the cuisine of top
News Feed: August 10: Celebrity Chef Edition
Grant Achatz brings new meaning to the phrase “served tableside” [youtube] Dan Barber talks tomato blight [NYT] The kitchen isn’t Eric Ripert’s only office [NYP] Has Gordon Ramsey lost his golden touch? [WSJ]Ask a Chef: John Besh
JBF Award winner John Besh, of Restaurant August, Besh Steak, Lüke, and La Provence, tells us where to eat in the Crescent City.
On the Menu: August 9 to August 15
Here’s what happening at the Beard House next week:
Tuesday, August 11, 7:00 P.M.
Del Frisco’s Divine Wine Dinner
Moving beyond the chophouse template, the chefs at the helm of the acclaimed Del Frisco’s steakhouses have designed an elegant, European-inspired menu. Accompanying them at the Beard House will be the restaurant group’s wine director, David O’Day, who has chosen a heavenly selection of wines to pair with the meal.
Wednesday, August 12, 12:00 P.M.
Beard on Books
In The Sweeter Side of Amy's Bread: Cakes, Cookies, Bars, Pastries and More from New York City's Favorite Bakery Amy Scherber shares recipes for the sweet treats that make Amy’s Bread a perennial NYC favorite. The veteran pastry chef offers her expertise on techniques
News Feed: Julie and Julia Edition
Julie Powell on butchery and marriage... [The Guardian] ...and what it's like to watch her life performed on the silver screen [Atlantic] Judith Jones recounts her discovery of Julia Child and shares her thoughts on celebrity chefs [Boston Globe] Sara Moulton evaluates Meryl Streep's portrayal of Julia Child [Slate] Nora Ephron discusses the making of the film [ABC News]Scholarship Spotlight: Tim Hsu
We thank Irena Chalmers, author of Food Jobs: 150 Great Jobs for Culinary Students, Career Changers and Food Lovers, for this remarkable essay about Tim Hsu, who won a scholarship from Chicago's Spring Restaurant (the funds were generated by a Friends of James Beard Benefit hosted by the restaurant). Hsu, the son of Chinese immigrants, once faced a maddening decision: pursue a secure, respectable career as a doctor, or follow his passion for food and become a chef.
Hsu gravitated toward food during his college years, reaching for a cookbook instead of his MCAT prep textbooks time after time:
Unbeknownst to his parents, who lived far away in China, Tim had been dabbling in the kitchen during his college years, and found himself watching the Food Network channel almost religiously.
He loved food and cooking—so much so that t
On the Menu: Friends of James Beard Benefit at the American Restaurant
If you find yourself in Kansas City tomorrow evening, we suggest that you stop by the American Restaurant for a special Friends of James Beard Benefit. The menu, prepared by JBF Award–winning chef Debbie Gold, is a cornucopia of homey, warm dishes made from ingredients straight from the local farmers. Proceeds will go to the James Beard Foundation Scholarship Fund. Click here to view the menu. To make a reservation, call 816.545.8001.Jobs We Love: Tia Keenan, Fromager
For many of us, food is our passion. For some of us, it’s also our livelihood. Each week, we are profiling someone in the food and beverage industry with a fabulous food-focused job. First up, Tia Keenan, fromager at NYC’s cheese lovers’ paradise, Casellula.
James Beard Foundation: What’s your job description?
Tia Keenan: I curate and manage a rotating cheese collection of 35-40 cheeses and a seasonal selection of 30-40 house-made condiments.
JBF: How did you get your job?
Read more for Tia’s advice for job seekers, how she landed this gig, and what she thinks about people who don’t like goat cheese.
Pages
Categories
Archive
- May 2013 (76)
- April 2013 (54)
- March 2013 (45)
- February 2013 (37)
- January 2013 (41)
- December 2012 (34)
- November 2012 (38)
- October 2012 (54)
- September 2012 (45)
- August 2012 (51)
- July 2012 (50)
- June 2012 (49)
- May 2012 (88)
- April 2012 (56)
- March 2012 (35)
- February 2012 (46)
- January 2012 (40)
- December 2011 (40)
- November 2011 (47)
- October 2011 (44)
- September 2011 (48)
- August 2011 (59)
- July 2011 (50)
- June 2011 (49)
- May 2011 (124)
- April 2011 (54)
- March 2011 (60)
- February 2011 (54)
- January 2011 (52)
- December 2010 (39)
- November 2010 (48)
- October 2010 (59)
- September 2010 (52)
- August 2010 (56)
- July 2010 (57)
- June 2010 (65)
- May 2010 (168)
- April 2010 (68)
- March 2010 (68)
- February 2010 (63)
- January 2010 (59)
- December 2009 (61)
- November 2009 (74)
- October 2009 (83)
- September 2009 (74)
- August 2009 (81)
- July 2009 (66)
- June 2009 (48)
- May 2009 (122)
- March 2009 (2)
@beardfoundation
When you cook, you never stop learning. That’s the fascination of it.—James Beard
This week's Beard on Books features #jbfa winner John Sundstrom and his new book, "Lark: Cooking Against the Grain" http://t.co/7mDqOyQqcy
Does spam deserve a second chance? Study says your hair hints at your soda consumption. Today's food reads: http://t.co/inNicv2WXj
An update on #CookingUpChange, the @healthyschools-backed high school competition for healthier school lunch: http://t.co/1l1e0eH0Sp
Don't miss our next Dining + Design panel, featuring JBF Award winner @andrecarmellini, tomorrow @TheNewSchool! http://t.co/CRfBNcPoEp
Blogroll
- Atlantic Food Channel
- Chow
- Cook and Eat Better
- Daily Dish/Los Angeles Times
- Diner's Journal/New York Times
- Eater
- Foodspotting
- Grub Street
- Hungry Beast
- Immaculate Infatuation
- Insatiable Critic
- JBF Awards
- JBF Awards Press Room
- Michael Ruhlman
- Savory Cities
- Serious Eats
- The Feed
- The Stew/Chicago Tribune
- Zester Daily
Recent Comments