MemorEATS: Keith Luce
"We had wild asparagus growing on our family farm in Long Island, and I used to go hunting for it with my grandmother in the late spring. She was from the South and believed first and foremost in natural ingredients and freshness. She would always say, “Sugar, we need to start the water boiling before we come home with the asparagus. If we have to wait for it to boil, it won’t be fresh enough.'" –JBF Award Winner Keith LuceRecipe: Hugo’s Texas BBQ Shrimp with Maytag Blue Cheese Slaw
This dish, from Michael and Wendy Jordan of Rosemary’s Restaurant in Las Vegas, is an old New Orleans recipe, named for the spicy, smoky nature of the sauce. The Jordans consider this version, served with blue cheese cole slaw, a signature dish. They make their own mayonnaise for the slaw; we saved ourselves a step and used a good store-bought brand, Hellmann’s, to which we added Maytag blue cheese.
Food Matters: How Beard Put Oregon on the Map
Produced by Oregon Public Broadcasting, A Cuisine of Our Own examines the life of James Beard and his impact on cooking in his native Portland, Oregon, and the rest of America. Championing fresh, quality ingredients in the heyday of TV dinners, Beard laid the foundations for today's farm-to-table movement. Featuring interviews with Pacific Northwest–based historians, food writers, and chefs, this documentary proves that the spirit of the dean of American cookery is alive and well in Portland, where the community continues to embrace his approach to local, seasonal cuisine. Watch the full video online here.
News Feed: July 6
Some of these misleading and trite menu phrases have got to go [Chicago Tribune] Boston shows off its own noteworthy pizza scene in this virtual pie crawl [Boston Globe] Vegan-friendly substitutions for butter, eggs, and white sugar can produce great baked goods—you just have to know how to use them [SF Chronicle] Putting wine-chilling contraptions to the test [WSJ]Eye Candy: Beard House
Joshua Thomas's sticky tamarind–glazed chicken wings, one of the many foods served at a special cocktail party honoring the Stonewall Riots and New York's Gay Pride Week.
June 27, 2009, The Beard House, NYC
(Photo by Philip Gross)
On the Menu: July 5 to July 12
Here’s what happening at the Beard House and around the country next week:
Thursday, July 9, 7:00 P.M.
Georgia Peach
JBF Award nominee Hugh Acheson made a name for himself with his genre-bending, Southern-inspired food at Georgia’s highly praised Five and Ten restaurant. Now also a partner at the National, Acheson and chef Peter Dale have created this elegant and intriguing homage to their state’s favorite fruit.
Saturday, July 11, and Sunday, July 12
Legends of Wine IV
Hosted by chef Ken Frank of La Toque at the Westin Verasa in Napa, this special weekend celebration will honor one of the most respected winemaking families in the world—the Barrett Family of the acclaimed Chateau Montelena.
For details and reservations, visit
News Feed: July 2
Popcorn seasoning recalled for possible salmonella contamination [Forbes] Pollan and Kenner on Food Inc. and whether the sustainable food movement is elitist [WP] The secret to homemade ice cream sandwiches [LAT] JBF Award winner Rick Tramonto, whose career started at a Wendy's, loves cooking for Oprah [Hungry Beast]Recipe: James Beard's Favorite Hamburger
When you light your grill this holiday weekend, throw on James Beard’s version of the classic hamburger. In American Cookery (1972) he wrote, "I learned this recipe years ago from a magnificent cook named Jeanne Owen, who wrote deliciously about food and cooked even better than she wrote."
Recipe: James Beard's Favorite Hamburger
When you light your grill this holiday weekend, throw on James Beard’s version of the classic hamburger. In American Cookery (1972) he wrote, "I learned this recipe years ago from a magnificent cook named Jeanne Owen, who wrote deliciously about food and cooked even better than she wrote."
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@beardfoundation
This week's Beard on Books features #jbfa winner John Sundstrom and his new book, "Lark: Cooking Against the Grain" http://t.co/7mDqOyQqcy
Does spam deserve a second chance? Study says your hair hints at your soda consumption. Today's food reads: http://t.co/inNicv2WXj
An update on #CookingUpChange, the @healthyschools-backed high school competition for healthier school lunch: http://t.co/1l1e0eH0Sp
Don't miss our next Dining + Design panel, featuring JBF Award winner @andrecarmellini, tomorrow @TheNewSchool! http://t.co/CRfBNcPoEp
Listen to this @TasteMattersHRN podcast to learn about neurogastronomy, the science behind how we perceive taste: http://t.co/xOFvdXr4Xy
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