by jbfauthor on August 10, 2009
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.
by jbfauthor on August 10, 2009
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
by jbfauthor on August 07, 2009
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
by jbfauthor on August 07, 2009
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
by jbfauthor on August 06, 2009
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.
JBF Award winner John Besh, of Restaurant August, Besh Steak, Lüke, and La Provence, tells us where to eat in the Crescent City.
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.
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