Throwback Thursday: State Bird Provisions at Taste America SF

 

James Beard Foundation's Taste America®

 

A sweet treat for today's TBT: the lemon–poppy seed ice cream sandwich prepared by the State Bird Provisions team at last year's Taste America San Francisco. (Those are hazelnuts and honey on top.) You can see the complete set of photos from that event here.

 

This year's Taste America tour heads to Seattle and Dallas next weekend. Check out the full ten-city schedule... Read more >

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Eye Candy: Chefs Boot Camp for Policy and Change

 

The James Beard Foundation's Chefs Boot Camp for Policy and Change

 

 

Here's our group photo from last week's Chefs Boot Camp for Policy and Change in Bentonville, Arkansas. At this installment of Boot Camp, 15 chefs from around the country attended policy and advocacy workshops through the lens of food access and affordability. They also visited Ewe Bet Farm, home to grass-fed, pastured-raised lambs and humane husbandry practices. 

 

Learn more about JBF's... Read more >

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What We're Reading: September 18, 2014

 

A new study finds a link between chocolate consumption and Nobel laureates. [First We Feast

 

The mash-up madness can’t be stopped: introducing the Ramen Donut. [Foodbeast

 

Starbucks is testing out a “mini” Frappuccino that’s only two ounces less than a “tall.” [Foodbeast

 

Is the free bread basket dead? [Yahoo!Food

 

A New Zealand wildlife expert thinks the best way to save endangered sp... Read more >

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Recipe: Sticky Date Pudding with Mascarpone

 

Sticky Date Pudding with Mascarpone, adapted by the James Beard Foundation

 

 

Like everything else we’ve seen from Vinny Dotolo and Jon Shook, this dessert is mind-numbingly indulgent, but its technique is sharp. Conventional toffee-pudding recipes tell you to fold soaked dates into a batter, but these guys blend the fruit into a smooth paste, which produces a cake with a more polished texture.

 

Get the recipe here.

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JBF in the News: James Beard Stamps and First-Day-of-Issue Ceremony

The official James Beard stamp

 

As reported earlier this month, our patron saint now appears in the new Celebrity Chefs set of commemorative stamps from the United States Postal Service. Along with author and television personality Julia Child, Southern-food champion Edna Lewis, Chinese-food expert Joyce Chen, and South American chef Felipe Rojas-Lombardi, James Beard was chosen for inclusion in the limited-edition series because he "revolutionized our understanding of food."

 

Next week, in Chicago, a first-day-of-issue ceremony will take place at Millennium Park's Park Grill restaurant... Read more >

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What We're Reading: September 17, 2014

 

How the humble meatball transformed Italian-American cooking. [Serious Eats

 

Scientists pursue a new direction in biotechnology with a focus on the microbiome of rice. [NYT

 

Heat rises: peppers may grow better on rooftops than on farms. [Food Republic

 

Brush up on your spice knowledge with this handy guide to seasoning. [The Kitchn

 

The complex internal life of cows. [Modern Farmer] ... Read more >

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Eye Candy: Summer Garden Lettuce Salad

Alice Waters's Summer Garden Lettuce Salad in the JBF Vegetables app

 

If there's anyone who knows vegetables, it's legendary chef, author, activist, and restaurateur Alice Waters. The pioneer of California cuisine shared her Summer Garden Lettuce Salad (pictured above) with us for our brand new recipe app, JBF Vegetables, which features mouthwatering vegetable recipes created by JBF Outstanding Chef award winners. Waters's simple yet vibrant salad calls for a mix of greens, radishes, and fresh herbs—the perfect dish to showcase that succulent summer produce before the season ends. 

 

About the JBF Vegetables app:

The inaugural James Beard Foundation app features an array of innovative, inspiring vegetable recipes by JBF Outstanding Chef award winners like Mario Batali, Daniel... Read more >

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Eat This Word: Cassoulet

 

Cassoulet

 

 

WHAT? “There are many versions of cassoulet, all of them good and all monumentally substantial,” wrote James Beard in The Armchair James Beard. It appears that chefs across the country couldn’t agree more—versions of the classic dish will be served at three Beard House dinners this month. Cassoulet comes from the southwest Languedoc and Toulousain regions of France and is rumored to have first appeared in the seventeenth century (when the key ingredient—white beans—were brought over from the New World). Although it’s one of France’s most famous dishes, there is little consensus within the country about what constitutes a classic cassoulet. The recipe varies from region to region and from cook to cook, though it always contains various meats, beans, and vegetables that are prepared separately before being arranged in layers in a cassole—the glazed earthenware pot from which the dish gets its name. The cassoulet is then topped with a heavy sprinkling of fine breadcrumbs and b... Read more >

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What We're Reading: September 16, 2014

 

A breakdown of a fall favorite: pumpkin pie spice. [CakeSpy

 

Italian police prevent a massive influx of fake Tuscan wine. [HuffPo

 

Fees may be going up, but airlines are spending even less per person on food. [The Week

 

Science crowns the best strategy for pizza consumption. [Wired

 

José Andrés tastes his way through Japan. [... Read more >

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Summer Corn: Get It While You Can

Thomas Keller's creamed summer corn

 

Though the weather’s getting cooler, sweet summer corn is still available at the markets, but not for long. Make the most of the remaining days of corn season with these recipes:

 

Thomas Keller's Creamed Summer Corn

One of our favorite recipes from Thomas Keller's Ad Hoc at Home, this dish could not be easier to make.

 

Corn Custard with Greens and Country Ham

Studded with kernels of fresh summer corn, this sweet, rich custard is paired with thinly shaved country ham, sautéed greens, and a drizzle of warm apple cider gastrique.

 

Wild Striped Bass with Sweet Corn Chowder

Top an elegant, brothy chowder with pan-seared striper. Substitutes for wild s... Read more >

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