JBF News: Online Voting Ends December 31!

medallion The clock is ticking: you only have ten more days to tell us who you think should be nominated for a JBF Restaurant or Chef Award. Just register, log in, and submit a suggestion for any number of our 19 categories, including Outstanding Chef, Rising Star Chef, and Outstanding Restaurant.

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The Bookshelf: Canal House Cooking

Anna Mowry reports on the debut of the Canal House Cooking series

As we first turned the pages of the winter and holiday issue of Canal House Cooking—the second volume by former Saveur staffers Melissa Hamilton and Christopher Hirsheimer—we were struck by its approachability: an apple pie with an eroding crust, basking in mellow, natural light; red peppers blackening on a flecked and splattered stove top. As the authors write in their introduction, Canal House Cooking is “home cooking by home cooks for home cooks.”

“We are used to styling and shooting food for cookbooks, but when we shoot for ourselves we are quite loose about it,” said Hirsheimer via email. “There is an authenticity about the images because that is what is going on—you are seeing things in real time.”

There is an intimacy to the book as

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Eye Candy: Burger 'Bun'anza

burger duo At last week's Burger 'Bun'anza, an exciting lineup of New York chefs put their unique spin on the hamburger. Madeline Poley of New York Burger Co. stacked some bacon burgers with heirloom tomatoes and leek–thyme aïoli (top left), while Anita Lo packaged her patties, pickled vegetables, and Korean barbecue sauce in steamed buns (top right). See more photos from the event here. (Photos by Philip Gross)

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On the Menu: December 20 to December 26

Kitchen Here’s what happening at the Beard House next week: Monday, December 21, 7:00 P.M. Chicago’s Top Chef Stephanie Izard made television history when she became the first woman to take the top prize on Top Chef. She aims to repeat her success with the opening of her new Chicago restaurant, Girl and the Goat. Join us at the Beard House for a special sneak peek of Izard’s winning cuisine. Tuesday, December 22, 7:00 P.M. Flavors of Barcelona To celebrate the release of The Barcelona Cookbook (named after their award-winning Connecticut-based tapas bars), Andy Pforzheimer and Sasa Mahr-Batuz will pour bold Spanish wines and serve a menu of a

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On the Menu: 2010 Food Trends

crystal ball Just about every foodie forum has prophesied what we’ll see on our plates next year, so we thought we’d get in on the act, too. Behold, the James Beard Foundation’s predictions for 2010 food trends! Meatballs: When we heard that a meatball shop will soon open in New York City, we got a gut feeling that they will be rolling onto many a menu next year. (Seeing this slideshow on the Bon Appétit website confirmed our suspicions.) Given that mouths everywhere have yet to grow weary of the upscale burger trend that shows no signs of stopping, a drift toward these other hand-formed mounds of ground meat seems inevitable. Also:

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On the Menu: A Top Chef Comes to Dinner

Stephanie Izard For those of you experiencing Top Chef withdrawal, here's a little fix: Stephanie Izard, winner of season 4, is cooking at the Beard House on Monday. Take a look at her menu: Hors d’Oeuvre Foie Gras Torchon with Kumquats Broiled Oysters with Horseradish Aïoli and Pancetta Nantucket Bay Scallops with Acorn Squash and Brown Butter Dinner Sweet Onion Soup with Florida Stone Crab Duck Fat–Poached Alaskan Halibut Cheeks with Duck Confit Ravioli, Honeycrisp Apples, and Apple Jus Pan-Roasted Triggerfish with Smoked Goat Ragoût and D’Anjou Pears Roasted Lamb Medallions with Spiced Raisin Sauce and Niçoise Olives Rogue Creamery Smokey Oregon Blue Cheese with Bacon-Glazed Apples and Marcona Almond Butter To view Izard's official event page,

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The Bookshelf: Momofuku

David Chang and Peter Meehan discussed the Momofuku cookbook at the James Beard House

Arguably the decade’s most thrilling American chef, David Chang is the guy everyone else wants to emulate. But like his fluid, fast-and-loose menus, the guy’s formula for success is elusive—even to himself. Nevertheless, Chang and his buddy, writer Peter Meehan, dropped by yesterday’s Beard on Books to try to shed a little light on the making of the Momofuku cookbook and the cookbooks they dream of owning.

“I have this neurotic fear that our restaurants are all going to close tomorrow,” Chang confessed. “That’s sort of why we wrote Momofuku—we just wanted to chronicle everything that’s happened.”

Indeed, the book is decidedly Chang’s vision, slamming doors in the faces of convention and compromise. “I didn’t want to include a glossary of ingredients and where to get them,” the chef said. “We don’t spoonfeed.

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