Sustainability Matters: August 15, 2014

 

An organic farm in California aims to change the way they do business with hatcheries, launching a campaign for a sustainable chicken breeding program that does not rely on the destruction of millions of baby male chicks. [Civil Eats]

 

Is that a bug in your food? Insect farms are slowly gaining momentum across the country, as more Western media outlets and restaurants recognize bugs as a healthier, more sustainable alternative to meat. [Good]

 

A judge in Mexico has revoked Monsanto’s permit to grow GMO soy in the country, stating that it would threaten the national honey industry’s sales in Europe. [... Read more >

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Throwback Thursday: Happy (Almost!) Birthday, Julia Child!

James Beard and Julia Child

 

Tomorrow, Friday, August 15, would have been culinary icon (and James Beard's dear friend) Julia Child's 102nd birthday. To mark the occasion, we're sharing the cover of the Summer/Fall 1998 issue of Beard House magazine—which happened to be the "Culinary Education Issue"—featuring the duo. After Beard's death in 1985, it was Julia Child who came up with the idea to preserve his townhouse in New York City. "We need such a place as the Beard House in New York, where we can meet and commune and dine and celebrate—and where we can honor our generous patron saint, James A. Beard," she said. For her brilliant idea to preserve her friend and mentor's home, and for her indelible mark on the American culinary landscape, we're grateful to the late chef, author, and television personality. Happy birthday, Julia! 

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Video: JBF Award Winner Barbara Lynch's Favorite Sandwich

 

JBF Award winner Barbara Lynch may be known for her Italian- and French-influenced Boston restaurant empire, but when we asked about her favorite sandwich, she immediately responded with an American classic. Watch the video above for her answer, and stay tuned for more sandwich-related video content, as we continue to tap renowned chefs for their favorites during National Sandwich Month.

 

Lynch is also traveling to Atlanta next month for the first weekend of James Beard Foundation's Taste America®, our ten-city epicurean tour of exclusive dining events, cooking demos, artisanal tastings, and more. Get details about Taste America and buy tickets here. Follow the festivities on Twitter with #JBFTasteAmerica.... Read more >

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What We're Reading: August 14, 2014

 

Vacation like a local with a stop at America’s best farmers’ markets. [Condé Nast Traveler

 

A straightforward guide to the shelf life of food. [HuffPo

 

Lab-treated cashews might be the key to solving nut allergies. [Yahoo! Food

 

Faced with climate change, Iowa corn farmers are starting to adapt. [NPR] ... Read more >

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JBF Hosts Fifth Chefs Boot Camp for Policy & Change

 

From September 7 to 9, 2014, more than a dozen chefs from around the country will convene for the James Beard Foundation’s fifth Chefs Boot Camp for Policy & Change at 21c Museum Hotel in Bentonville, Arkansas.

 

The multi-faceted program will instruct attendees policy and advocacy skills through the lens of access and affordability of food. The three-day intensive series of workshops, conducted in partnership with the Chef Action Network (CAN) and with support from the Osprey Foundation, the Walton Family Foundation, and JBF board member Eric Kessler, is designed to provide chefs with the tools they need to be effective advocates for food-system issues they believe in.

 

The intensive program will also feature content expertise from K. Rashid Nuri, one of the country’s foremost... Read more >

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Wine Wisdom: Five Rosés to Drink Before Summer Ends

Wine Wisdom: Five Rosés to Drink This Summer

 

Our love for the modern cocktails at the JBF Award–winning Bar at the NoMad is tried and true. But we also think that patrons would be remiss to overlook the restaurant’s globe-spanning wine list, tightly curated by sommelier Tom Pastuszak. Here, he shares some recommendations for what we all want to be drinking this summer: rosé, rosé, and more rosé.

 

 

Ravines Pinot Rosé 2013, $15

"This delicate, aromatic, and super-fresh Pinot Noir–based rosé comes from New York’s up-and-coming, cool-climate Finger Lakes region. Beautiful strawberry and cherry aromatics lead to a citrusy-fresh character on the palate."

 

Chateau Musar Jeune Rosé 2012, $15

"Made from the Cinsault grape, this unique and exotic rosé hails from Lebanon’s high-altitude and co... Read more >

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Recipe Roundup: Ultimate Summer Fruit Desserts

Blueberry Clafoutis

 

From peaches to blackberries to cherries, the summer months shower us with a veritable rainbow of decadent treats. And with our CSA boxes and farmers’ market totes overflowing with vibrant fruit, sometimes we just can’t scarf down enough fistfuls of berries to keep up. Unwilling to squander anything the season has to offer, we came up with a comprehensive recipe roundup to help whip all of your leftover summertime bounty into crowd-pleasing desserts. From effortless, no-cook variations to gooey, oven-baked delights, here are 14 recipes to make sure nothing—not even a single, rogue blueberry—goes to waste:

 

Basil–Peach Sorbet
Sweet, ripe peaches mingle with refreshing basil in this lovely, simple sorbet.

 

Black Raspberry and Fig Tart... Read more >

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Eye Candy: Raspberry–Pistachio Linzers

Raspberry–Pistachio Linzer

 

An enduring staple of New York City’s dining landscape, Gramercy Tavern beckons both loyal patrons and global travelers with its masterful contemporary American cuisine, warm atmosphere, and unparalleled hospitality. At our recent Chefs & Champagne®, JBF's annual summer tasting party in the Hamptons, the iconic JBF Award–winning restaurant's pastry chef, Miroslav Uskokovic, served these elegant raspberry–pistachio linzer cookies. Our guests at the outdoor fête paired Uskokovic's delightful treats with flowing Champagne Taittinger... Read more >

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What We're Reading: August 13, 2014

 

The most delicious mode of transportation: a motorcycle fueled by bacon grease takes its first drive. [Modern Farmer]

 

The growing trend of sustainable kosher restaurants. [Civil Eats

 

Restaurants are getting back at Jaws by offering shark meat entrees during Shark Week. [NPR

 

Chefs weigh in on the most influential restaurants in the U.S. [... Read more >

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Watermelon: Sweet and Savory

Bay Scallop Ceviche with Watermelon and Black Sesame

 

Though it's most often eaten on its own—cold, sliced, no recipe needed—watermelon can be a refreshing counterpoint to strong flavors like mint and ginger, tart lime, and even spicy, marinated pork belly.

 

Bay Scallop Ceviche with Watermelon and Black Sesame

Festive and flavorful, this no-cook dish will help you keep cool during the season's final heat wave.

 

Chilled Watermelon Soup with Mint and Ginger

Serve this vermilion-hued soup as a palate cleanser, appetizer, or even dessert.

 

Zak Pelaccio's Pork and Watermelon Salad

Crispy, tend... Read more >

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