Awards Watch: Charlie Trotter Named Humanitarian of the Year

Charlie Trotter

We are pleased to announce that Charlie Trotter, a legendary chef and generous philanthropist, will receive our 2012 Humanitarian of the Year award. Since he established the Charlie Trotter Culinary Education Foundation in 1999, Trotter has worked hard to encourage and support the pursuit of culinary education among Chicago-area students. Read the full press release.

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Super Bowl Recipe: Linton Hopkins's Shrimp Rillettes

shrimp rillettes

Your football buddies might raise an eyebrow if you serve this oh-so-French-sounding spread from Atlanta-based chef Linton Hopkins at your Super Bowl party. But once they get a taste of the sweet shrimp paste that's been whipped with cayenne pepper and a generous dose of butter, they'll be parked by the ramekin for the rest of the game, alternating between rillettes-slathered chips and slugs of all-American lager. Get the recipe here.

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Video: Peter Chang Cooks at the James Beard House

For years, in-the-know food lovers have been in hot pursuit of Peter Chang, the exceptionally talented Chinese chef who famously flits among restaurants. (Calvin Trillin reported on the elusive Chang for a New Yorker profile, which you can read here—subscription required.) At Monday night's Beard House dinner, lucky guests got to taste Chang's renowned Sichuan cuisine at a special celebration of the Chinese New Year. Below is a short video from the event:

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Super Bowl Recipe: Duck Wings with Asian Chili Sauce

duck wings

We may not all be rooting for the same team this Sunday, but everyone can unite behind wings and their indispensable role in any game-day spread. In this Asian-inspired recipe from JBF Award winner Keith Luce, the standard wing gets a serious upgrade: Luce swaps out quotidian chicken for succulent duck, which is cured in brown sugar and spices for three days. The wings then enjoy a long soak in warm fat, followed by quick dip in frying oil. Shellacked in a glaze of sweet chili sauce, rice wine vinegar, and sambal olek, these drumettes won't last long beyond the coin toss. Get the recipe here.

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Recipes from the Best of the Best: Lidia's Bastianich's Swiss Chard and Potatoes

Swiss Chard and Potatoes

In this hearty side dish from Lidia Bastianich, who won our Outstanding Chef Award in 2002, sturdy baking potatoes and Swiss chard are boiled until tender, then sautéed with a quarter of a head of garlic and some good olive oil. It's delicious as an accessory to short ribs or other rich braises. Get the recipe here. -- In spring of 2012, JBF will publish The James Beard Foundation’s Best of the Best: A 25th Anniversary Celebration of America’s Outstanding Chefs. This must-have cookbook will feature a delicious, signature recipe from every

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Triar Seafood Donates Proceeds to JBF Scholarship Drive

shrimp

One of the James Beard House's most valued suppliers, Triar Seafood has provided chefs with pristine quality, responsibly sourced seafood for over 20 years. And for the next month, this fine purveyor is also giving support to the next generation of chefs. From now until the end of February, a percentage of every purchase of sustainably harvested Royal Red shrimp from Triar Seafood will be donated to the James Beard Foundation Silver Anniversary Scholarship Drive. This beautiful, coral-red species is sought after by discerning chefs for its delicate flavor, superior texture, and numerous culinary applications. Collected off the coast of St. Augustine, Florida, these prized shrimp are delicious as sashimi, ceviche, in salads, sautéed, and more. While chiefly a wholesale supplier, Triar Seafood will also deliver to home kitchen

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