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.
JBF News: Chefs & Champagne® Recap
From left: Alex von Bidder, JBF President Susan Ungaro, Julian Niccolini, and Roman Roth of Wölffer Estate Vineyard
“This is the best damn party I’ve been to out here all year,” was the way one Hamptons reveler put it. The sun shone bright and clear as we kicked off our nineteenth annual Chefs & Champagne on Saturday. More than 500 gathered under the tent to enjoy an incredible summer menu prepared by a fantastic team of chefs and to fête guests of honor Alex von Bidder and Julian Niccolini of the Four Seasons.
We have always loved this event because the chefs participating have just as much fun as the guests attending. Seamus Mullen and Akhtar Nawab sported chic shades as they cooked up their mussels and octopus, respectively, while Jeff Rogers, who came from the Quail Lodge Resort & Golf Club in Carmel, CA, made a decadent foie gras toNews Feed: July 27
Easier than pie: fruity summer desserts [NYT] Programs like Women, Infants, and Children help the needy buy their food from farmers' markets [Seattle Times] Michigan farmers have started delivering their food to customers' homes, and demand is growing [Detroit News] Australian winemakers are trying to improve the quality of the country's Chardonnay [WSJ]Pages
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Thursday at the #jamesbeardhouse: Jason Barwikowski, formerly of PDX's Clyde Common and Olympic Provisions: http://t.co/RLwpLqOPU7
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