News Feed: Luncheon Aboard the Queen Mary 2

by jbfauthor on July 16, 2009

Next Friday some lucky JBF members and guests are leaving dry land and boarding the legendary Queen Mary 2—where the number of tomes in the library (about 10,000) doesn’t quite reach the number of bottles in the wine collection (11,000). The diners will be treated to an opulent lunch at the ocean liner’s restaurant, the Britannia, as it docks in the Red Hook neighborhood of Brooklyn. Over on the Atlantic’s Food Channel, Wendy Littlefield is currently reporting on her own transatlantic voyage aboard the Queen Mary 2 in a multi-part series. Her latest account includes some staggering facts about the ship’s culinary operations: the kitchen crew, which includes no fewer than 230 employees, goes through 400 pounds of veal and beef bones for stock every day. Click here to read more about Littlefield’s sea voyage.

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Staff Recipe: Chilled Zucchini Soup

by jbfauthor on July 15, 2009

Izabela Wojcik toiled on the line at several NYC restaurants before hanging up her clogs and becoming our director of programming. She whips up this flavorful and refreshing summer soup for a quick weeknight supper, or serves a little taste as an impressive prelude to a more elaborate menu.

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News Feed: July 15

by jbfauthor on July 15, 2009

2009 JBF Rising Star Nate Appleman leaves San Francisco’s A16 and SPQR [SF Gate] Can caffeine prevent Alzheimer’s? [Atlantic] Everything you ever wanted to know about saffron [Hungry Beast] Despite a recession, decreasing domestic consumption, and a ruinous appellation system, France is still making  fantastic wines [Slate]

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Recipe: James Beard’s Moules Marinière

by jbfauthor on July 14, 2009

This deliciously simple recipe from Beard’s American Cookery puts us in the Bastille Day spirit. Make sure you have plenty of fresh, crusty baguette on hand to soak up the buttery, aromatic broth. 2 to 3 quarts mussels, scrubbed and bearded 1 garlic clove, crushed 1 large onion, thinly sliced 2 to 3 sprigs parsley 1 stick unsalted butter 1 teaspoon salt 1 teaspoon freshly ground pepper ½ cup white wine ½ cup chopped parsley ¼ teaspoon Tabasco Place the garlic, onion, parsley sprigs, 4 tablespoons of the butter, salt, and pepper in a large pot. Add the mussels and pour the wine over them. Cover tightly and cook over low heat until the shells open. Transfer the mussels to a soup tureen or serving dish. Add the remaining butter, chopped parsley, and Tabasco to the pot. Adjust the seasoning and serve the mussels in soup plates along with some of the broth and plenty of crusty bread.

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