the upcoming festivities, we're bringing back our Readers' Choice Awards, in which our audience gets to cast votes for their favorite JBF nominees. It's simple: we set up a snazzy poll and you make your pick. Our first category is Best New Restaurant. This year's BNR noms are especially impressive, and likely backed by passionate legions of fans on their home turf, so we're expecting this contest to be pretty intense. So size up the contenders below and vote! We'll close this poll at noon tomorrow, then launch another round in the afternoon. [poll id="12"] Note: these results have absolutely no bearing on who will win a bona fide Beard Award. (You can read about the Awards nomination and voting procedure
Six-course meal served on New York City's L train. [Zagat Buzz NYC] Vote for the most innovative chefs in America... [Chow] ...and for the best food blogs. [Saveur] Mother's Day sweets. [Chow] Jamie Oliver and his healthy message go on tour. [LAT]
When Corey Lee opened Benu in San Francisco last summer, critics wondered if the French Laundry alum’s first independent fine-dining foray would survive in a time when diners were embracing more casual concepts. But the popular and breathlessly praised venture has demonstrated that America’s appetite for haute cuisine is as strong as ever. To mark Benu’s nomination for a JBF Best New Restaurant Award, we interviewed chef Lee last week. Check it out below.
JBF: What’s the story behind the name Benu?
CL: The benu is the phoenix bird, which stands for renewal and longevity. It’s what we’ve done with our careers through this opening, and what we hope to accomplish with the restaurant.
JBF: What lessons from the French Laundry did you take with you to the new restaurant?
Torrisi Italian Specialties and the future of Italian cuisine. [NYT] Cinco de Mayo recipes from the Los Angeles Times. [LAT] Mead breaks free from its medieval mold. [NPR] Five cookbooks to give for Mother's Day. [Chow] A behind-the-scenes looks at the Canal House cookbooks. [WSJ]
This quick and adaptable egg-based dish from chef Water Staib was meant for Mondays: while his version calls for portobello mushrooms and assorted peppers, we think that you could experiment with any number of leftover vegetables in your refrigerator. Get the recipe here.
Is shark fin soup on the decline? [Gothamist] Learn the formula for great garam masala. [NPR] Corby Kummer on pretzels. [Atlantic] The cult of calf's liver. [WSJ] Lunch options in downtown Los Angeles. [LAT]
This satisfying tart will look beautiful on your brunch table—and it will also leave your guests full and happy. Get the recipe here.
Here's what's happening next week at the James Beard House. We hope to see you there! Monday, May 22 Taste of St. Tropez Transport yourself to the chic, luxurious beaches of St. Tropez at this French-inspired seafood dinner. St. Tropez native Dominique Filoni is the chef at the dramatic, oceanside Avenue, where he turns out impeccable brasserie cuisine infused with the flavors of the French Riviera. Tuesday, May 3 Cuisine of the Black Forest For his return trip to the Beard House, renowned chef Walter Staib of the historical City Tavern restaurant in Philadelphia has
JBF LTD dining room after serving the final course of her sold-out dinner. See more photos of her event here. For more information about JBF LTD, our pop-up restaurant located in Chelsea Market, click here.