JBF News: 2010 JBF Awards Nominations Are Under Way

Medallion

It's that time again: we're accepting suggestions for 2010 JBF Award nominees!

Are you a food blogger, cookbook author, or restaurant designer? Stop by our entry forms and online voting page and submit your work for consideration for our book, journalism, broadcast media, and design awards.

Is there a chef whose cooking really knocked your socks off this year? You'll also find a link to an online voting form for restaurant and chef awards on the same page (feel free to offer your suggestions for nominees for every cooking prize we bestow, or just keep it to one).

Let the nominating begin!

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Jobs We Love: Brent Ridge

Beekman 1802 Blaak Brent Ridge has one of the most unusual professional backgrounds we've seen: after working as a physician, he took off the white coat and went back to school for an MBA, eventually landing a job within Martha Stewart's media empire. Dreaming of weekend getaways, he purchased a 200-year-old farm, but what was intended to be a place for respite instead became a labor of love. Find out more about what Ridge is doing at Beekman 1802.

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Eye Candy: NYCWFF at the Beard House

Reports touting the success of the Food Network New York City Wine and Food Festival have flooded the internet, and we're pleased to hear that the Beard House events were no exception to the rule. Over the next couple of days we will be linking to photo galleries on our website—today we have a slideshow of Saturday's Food Meets Fashion event, featuring Zac Posen, Giada De Laurentiis, and Marcus Samuelsson. Here are some our favorite shots from the long weekend: Alain Ducasse

Alain Ducasse and an assistant plate foie gras–quince terrines with quince marmalade and gelée Alain Ducasse and crew... Read more >

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Ask a Chef: Ken Oringer

Ken Oringer When he's taking a break from the demands of overseeing myriad Beantown properties, Ken Oringer likes to sneak in meals at his favorite Boston restaurants. He has one for every occasion—check out the list here.

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Eat this Word: Pouilly-Fumé

Pouilly-FuméWHAT? Not what you're thinking. Many wine dilettantes confuse this grassy white wine from the central part of France's Loire Valley with the pretentiously expensive and even-more-difficult-to-pronounce Pouilly-Fuissé [fwee-SAY] of Burgundy's Maconnais region. The former is a crisp, tart 100 percent Sauvignon Blanc wine often described as having a smoky (fumè in French) or flinty flavor. The latter is a lightly oaked 100 percent Chardonnay wine that became de rigueur in expensive French restaurants in the United States during the 1950s and '60s. In the hands of the best producers, both wines can be exquisite. WHERE? Bruno Brazier's Beard House dinner WHEN? October 15, 2009 HOW? Jose

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Staff Recipe: Crêpes with Nutella

Crepes with nutella JBF director of sponsorship and special events Yvon Ros has the privilege of eating at her restaurateur husband's restaurant, Meli Melo, almost every day. But when she's spending weekend mornings at home, she likes to make these simple nutella crêpes for her son, Remy.

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Ask a Chef: Kerry Heffernan, what is your favorite Halloween candy?

"You know those Mary Janes that they wrap up? It’s kind of a butterscotch-y thing…or something. I’m not quite sure how they make it or what they do with it. I probably don’t want to know.” –Kerry Heffernan, South Gate, NYC

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Recipe: Pan-Roasted Tilefish with Parsnip Purée and Roasted Fall Vegetables

TilefishThis tilefish recipe, paired with assorted roasted fall vegetables, makes for a great Sunday night meal. It was served at the Beard House by the executive chefs of Stephen Starr’s steakhouses.

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