News Feed: August 19

by jbfauthor on August 19, 2009

Packing school lunches takes a little cooperation between parents and kids [Chicago Tribune] Traditional and modern uses for dates [Boston Globe] Flowers are sprouting up in cocktails [NYT] How to make your own butter [CHOW] Some small businesses are planting gardens to boost employees' morale [WSJ]

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Scholarship Spotlight: Lucas Williams

by jbfauthor on August 18, 2009

Twenty years ago, the only culinary education most high school students received was a lesson in making apple pie in home economics class. But today there are culinary arts curriculums in many high schools across the country, including Cape Cod Regional Technical H.S., which is where JBF Scholarship recipient Lucas Williams discovered that he had a talent for cooking. Now a student at the New England Culinary Institute in Essex Junction, Vermont, Williams is on track to receive his bachelor's degree in restaurant management in 2011. He hopes one day to open up his own restaurant where, he says, he plans to "pass on my love of food to my employees and help them see how rewarding the food industry can be." Learn more about the JBF Scholarship program.

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Tweet Eats: Our Twitter Cook-off Semifinalists

by jbfauthor on August 18, 2009

Narrowing down our recipe entries to 15 was tough. There is so much creativity out there, not just with the tweets; but with ingredients and the recipes themselves. We can’t wait to get cooking, but first we need your help. Below we’ve listed our semifinalists. Take a look and vote for your favorite. On Wednesday the five most popular recipes will become our finalists, which we will be preparing for our judges. Vote now. Vote often. [poll id="1"]

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What's in a Name: L’Espalier, Boston

by jbfauthor on August 17, 2009

Bringing French haute cuisine to the Northeast, Frank McClelland’s much-lauded restaurant takes its name from a French word, derived from an Italian word meaning “something to rest the shoulder against.” It’s also the term for latticework that supports fruit trees and flowers—especially roses. Appropriate for a colonial New England townhouse-turned French restaurant.

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