MemorEATS: Joanne Weir
“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 ClassEye Candy: Beard House
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)
What's in a Name: Per Se
“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 KellerRecipe: Starker's Peach–Bourbon Milkshake
John 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.
Recipe: Starker's Peach–Bourbon Milkshake
John 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.
Scholarship Spotlight: Leslie Martin
JBF scholarship recipients are the culinary stars of the future. If there's anything more fulfilling than helping students get the training and experience they need to succeed in the industry, it's hearing about that journey straight from the students themselves. In the coming weeks, we’ll be spotlighting recent scholarship recipients and sharing details about their education and professional ambitions. Click here to read one student’s touching retelling of her decision to study the culinary arts, her food-centric upbringing, and what she's accomplished with her training so far.
News Feed: July 29
Are NYC restaurants bouncing back? [Crain's] Food on the silver screen is increasingly edible and tasty [NYT] Foodzie, an online community of producers and farmers, aims to increase interaction between consumers and the people who grow their produce [Chicago Tribune] Academics may be on hold until fall, but some communities are planting gardens on campuses and in school yards this summer [LAT]Q & A: Barbara Kafka
A prolific cookbook author, Barbara Kafka was one of the first culinary professionals to be inducted into our Who's Who of Food and Beverage in America. To mark this milestone, we caught up with Kafka to see what she had to say about her various "children" and her thoughts on American cuisine.
Eye Candy: Chefs & Champagne
Looking at all our photos of this weekend's Chefs & Champagne is making us pine for the delicious menu and the stunning Hamptons setting all over again. To see galleries of the event's delicious food, chefs, and guests, click here and here.
Recipe: Spicy Tomato and Chipotle Soup with Calamari and Chorizo Sausage
Chef Ulrich Koberstein’s focus on clean, intense flavors is exemplified by this simple soup. Koberstein served it in small shot glasses as an hors d’oeuvre during the reception at his Beard House dinner, but it also makes for a satisfying first course or light main course.
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@beardfoundation
Here's one of the many June #jamesbeardhouse events that we're stoked for: Tim and Nancy Cushman of Boston's O Ya: http://t.co/9IpOSvyQK5
It's the truth! RT @Food52: The secret to James Beard's Strawberry Shortcake? Hard-boiled eggs: http://t.co/2OB5L8EV3o
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