JBF IS SOCIAL

Scholarship Spotlight: The Vilcek Foundation

by jbfauthor on August 03, 2009

toque_200x250As most food lovers know, many of the delicious dishes we eat can be credited to the diverse influences and skills that foreign-born chefs and cooks bring to their craft. In recognition of this vital part of our culture, our friends at the Vilcek Foundation, an organization that honors and supports immigrants who have made outstanding contributions to American society, have chosen to award its 2010 Vilcek Prize for Creative Promise to a foreign-born chef, artisan, or culinary innovator. The Vilcek Foundation will award a $25,000 prize to a young professional who has made notable contributions to the field at an early stage in his or her career. In addition, four finalists will each be awarded $5,000. Applicants must be foreign born and be 38 years old or younger. Only naturalized U.S. citizens or green card holders are eligible to apply. The deadline for application submission has been extended to August 17th, 2009.

Comments (0)

News Feed: August 3

by jbfauthor on August 03, 2009

The history of beer drinking at the White House [WSJ] A survey of Chicago's ethnic markets [Chicago Tribune] Hot sauces hurt so good [Hungry Beast] Nora Ephron's day on a plate [Gourmet]

Comments (0)

Tweet Eats: The Great Twitter Cook-Off

by jbfauthor on August 03, 2009

messy_kitchen_427x318 We want your recipes! Sure, we love it when chefs like Jonathan Benno, Martin Brock, and Alexandra Guarnachelli give us recipes for some of their great dishes, but we love it even more when we hear from our members and friends about what they like to cook at home. We’re launching our first ever recipe contest and we want to hear from you. What’s the best way to get recipes from you guys? Twitter of course! Tweet your recipe in 140 characters or less AND be sure to include the hashtag #jbfrecipe by August 14 for a chance to have your recipe tasted and judged by an incredible panel of experts. Drinks, salads, roasts, desserts—you name it; we want it. We’ve only got two guidelines: the finished product should taste delicious and we want to see your Twitter creativity. Wow us with flavors and your novel use of symbols and abbreviation. Over the next

Comments (0)

On the Menu: August 2 to August 8

by jbfauthor on July 31, 2009

Kitchen Here’s what happening at the Beard House next week: Tuesday, August 4, 7:00 P.M. New England Garden Dinner How often can say you’ve eaten a pig raised specifically for your dinner? Chef Will Gilson, a JBF Award semifinalist this year, is doing just that for this special farm-to-table meal. Gilson’s seasonal, New England–inspired cuisine embodies the locavore movement—almost all of his ingredients come from his own farm. Wednesday, August 5, 7:00 P.M. From the Land and Sea This pair of modern Italian hot spots have considerable pedigree: they’re owned by François Rousseau, an alum of the Ryland Inn and Gramercy Tavern, developed in consultation with JBF Award winner Michael White, and presided over by talented chef Bill Dorrler, whose mouthwat

Comments (0)

News Feed: Chefs and Champagne® Edition

by jbfauthor on July 31, 2009

The chefs, menu, and scenery all recieved high marks from Steve Cuozzo [NYP] One participating chef describes her dreams of lobsters [Gothamist] Chefs and Champagne® supplied plenty of delicious bites and fantastic people watching [Dishing and Dining] Two participating chefs share the recipes for their dishes [Dan's Papers]

Comments (0)

MemorEATS: Joanne Weir

by jbfauthor on July 31, 2009

“My mother insisted on making me tomato sandwiches when all the other kids had peanut butter and jelly or tuna fish. My mother went into the garden, picked a ripe, red tomato warm from the sun, toasted homemade bread, spread it with homemade mayonnaise, and put a few slices of tomato on top. She sprinkled the tomato with salt, and as she did she said to me, “Tomatoes need salt, it brings out the acidity and sweetness.” –JBF Award Winner Joanne Weir, culinary tour guide, instructor, author, and host of Joanne Weir's Cooking Class

Comments (0)

Eye Candy: Beard House

by jbfauthor on July 30, 2009

Market Fruit Salad Anthony Fusco, chef de cuisine at NYC's Harbour, culled from the day's best Greenmarket offerings to make this seasonal fruit salad with frozen yogurt and amaretti cookies. To see more images from his dinner, which featured softshell crab in every course, click here. July 13, 2009, The Beard House, NYC (Photo by Lisa Ozag)

Comments (0)

What's in a Name: Per Se

by jbfauthor on July 30, 2009

“Per Se, quite frankly, was named because we were looking at the ampersand symbol and found that in the word ‘ampersand’ is the word ‘per se.’ We researched the definition of “per se” and found it meant something unique—something ‘in and of itself.’ It really personified what the restaurant was going to be. Despite the fact that its philosophical and culinary roots are based on the French Laundry, Per Se has its own personality; it is its own restaurant.” –JBF Award Winner Thomas Keller

Comments (0)

Recipe: Starker's Peach–Bourbon Milkshake

by jbfauthor on July 30, 2009

PeachesJohn McClure of Starker’s Restaurant in Kansas City served this luscious milkshake next to some fried peach pie at his recent Beard House dinner. It's a creamy, bourbon-spiked treat that makes for the perfect ending to a midsummer evening.

Comments (0)

Recipe: Starker's Peach–Bourbon Milkshake

by jbfauthor on July 30, 2009

PeachesJohn McClure of Starker’s Restaurant in Kansas City served this luscious milkshake next to some fried peach pie at his recent Beard House dinner. It's a creamy, bourbon-spiked treat that makes for the perfect ending to a midsummer evening.

Comments (0)

Pages

Categories

Archive

James Beard Foundation's Best of the Best

Recent Comments

roma on Q & A with Seamus Mullen of Tertulia

Blogroll