What We're Reading: August 18, 2015

 

A California sushi chef is not only pushing boundaries through her menu, but also through her all-female staff. [MUNCHIES]

 

Shave off that milk mustache and try these dairy-free calcium sources. [Food Network

 

The rise and fall of food tech darling Good Eggs. [Food + Tech Connect

 

How did rosé go from guilty pleasure to luxury status symbol? [Vanity Fair

 

Heritage breeds, seeds, and menus: a new trend has chefs reaching back to colonial times for inspiration. [... Read more >

Comments (0)

The Southern Food New York Needs, According to Chef Matthew Bell

 

Southern-inspired fare is all the rage in New York City these days, but Matthew Bell, the chef at South on Main in Little Rock, Arkansas, will bring his interpretation to a special dinner at the James Beard House tonightWe caught up with the chef to learn where he eats on every visit to the big Apple, who he wants to grab dinner with while he's in town, and what Southern food he thinks NYC needs.

 

What is your favorite place to eat in New York, and what do you order there?
Matthew Bell: I only get to New York every so often from Little Rock so I always like to try new places—or classics I have never been to. The one place that seems to get me every time I am in town is... Read more >

Comments (0)

Eye Candy: ​Lemon Balm Tarts with Raspberries and Rosé Jelly at Chefs & Champagne

Photo: David Chow

 

At last month's 25th anniversary of Chefs & Champagne®, our annual summer tasting party in the Hamptons, we honored television personality, chef, and cookbook author Carla Hall​ with flowing Champagne Taittinger, the wines of Wölffer Estate Vineyard, and delectable culinary offerings from a select group of over 40 celebrated chefs. During our much-anticipated fête, chef Colleen Grapes of New York City's Oceana served perhaps one of the daintiest desserts of the evening: subtly sweet lemon balm tarts with raspberries and a gorgeous rosé jelly, all sitting atop a crispy shortbread base. The bright lemon cream was given a burst of flavor from the ripe summer raspberries and couldn't look any prettier with a final flourish of garden flowers. Th... Read more >

Comments (0)

What We're Reading: August 17, 2015

 

The history of the humble hamburger, an American classic. [FWF

 

Ditch your mixing bowl: make whipped cream in a mason jar. [The Kitchn

 

Food52 weighs in on the “spirit cocktails” of top food media companies. [Food52

 

Could powdered food be the answer to world hunger? [Mental Floss

 

A new study reveals that blac... Read more >

Comments (0)

Happy Hour: Meet the Negronita Cocktail

 

We've partnered with Simmer, a new app that allows you to generate step-by-step recipe videos that you can create, watch, and share from your very own kitchen. In the coming weeks and months, we'll continue sharing instructional videos that will teach you how to create tantalizing dishes from JBF Award winners, Beard House chefs, and even Beard himself, all prepared in James Beard's historic New York City kitchen.

 

It's no secret that the Negroni has a cult following among discerning tipplers, but we've got a riff that just might become your new standard. Created by our director of house programming, Izabela... Read more >

Comments (0)

On the Menu: Week of August 17

 

Here’s what’s coming up at the James Beard House and around the country:

 

Monday, August 17, 7:00 P.M

Southern Charm

After honing his skills at Little Rock’s acclaimed Ashley’s at the Capital Hotel, chef Matthew Bell has struck out on his own with South on Main, a restaurant and performance venue that marries music, readings, screenings, and more with a menu of refined regional fare. Come to the Beard House for a taste of Bell’s sophisticated take on Southern favorites, for a meal that’s sure to be worthy of a standing ovation.

 

Tuesday, August 18, 7:00 P.M.

Philly Meets Pittsburgh

Square 1682, Philadelphia
No rivalries here: for this special Beard House dinner, chefs from stylish Kimpton Hotel properties in Philadelphia and Pittsburgh will unite to collaborate on a summer tasti... Read more >

Comments (0)

Sustainability Matters: August 14, 2015

 

How the Midwest's Corn Belt could be cooking the planet. [Mother Jones]

 

Sorry, Paleo-proselytizers: we may owe our big brains to carbohydrates. [NYT]

 

Treat your soil right and grow cover crops this fall. [MF]

A Spanish town has taken steps towards cutting food waste with their “solidarity fridge." [NPR]

 

Los Angeles experiments with millions of shade balls to protect drinking water.... Read more >

Comments (0)

Stalk to Stem: Cooking with the Whole Vegetable

 

With "nose-to-tail" flying around the culinary scene like a swarm of bees, it was only a matter of time until the ethos of full, purposeful utilization made its way into the world of vegetable scraps. In this series, Tasting Table talks to food experts who are treating former cast-offs like broccoli stems, potato peels, or cabbage cores as ingredients to be cherished.

 

Carol Blymire, the blogger behind French Laundry at Home and Alinea at Home and co-author of Mike Isabella's Crazy Good Italian, loves chard stems. Cooking her way through two of the most revered cookbooks of our time has given her an attention to detail... Read more >

Comments (0)

Throwback Thursday: Wylie Dufresne, the Culinary Magician

 

This Throwback Thursday, we celebrate a fearless pioneer of molecular gastronomy, JBF Award winner and 2015 Who’s Who inductee Wylie Dufresne. Each year, the James Beard Foundation’s Who’s Who of Food and Beverage in America honors a diverse group of 20 individuals across all areas of the culinary world, each of whom has been identified by his or her peers for contributions to America’s evolving edible identity.

 

Following his education at the French Culinary Institute, Dufresne began his career under JBF Award winner Jean-Georges Vongerichten at JoJo, became a sous chef at Jean-Georges, and was promoted to chef de cuisine at Vongerichten’s Prime. He continued his gastronomic trailblazing as the first chef at 71 Clinton Fresh Food, which lead to his next adventure opening wd~50 in 2003. Dufresne remained unstoppable, receiving three stars from the New... Read more >

Comments (0)

Waste-Less Recipe: Shaved Broccoli Stalk Salad with Lime and Cotija

 

Chefs around the country have embraced the concept of nose-to-tail cooking, and lately, there’s been more attention given to reimagining lesser-used vegetable parts in the kitchen. For guidance and inspiration, we tapped JBF Award–winning author Tara Duggan, who penned Root-to-Stalk Cooking: The Art of Using the Whole Vegetable (Ten Speed Press, 2013), which features flavorful recipes for stalks, ribs, fronds, and stems, along with creative tips for making the most of seasonal ingredients while reducing waste and saving money. Here, she uses often-discarded-but-delicious broccoli stalks and leaves in this unconventional dish—made extra enticing with a squeeze of fresh lime juice and a generous dose of tangy cotija cheese.

 

Get the recipe.

 

We're focusing on solutions to fight food waste all month long! Get th... Read more >

Comments (0)

Pages