2015 Who’s Who Inductee: Allan Benton

 

 

The James Beard Foundation’s Who’s Who of Food and Beverage in America is a cadre of the most accomplished food and beverage professionals in the country. Though they represent a diverse cross-section of the food and beverage industry—from chefs to journalists to farmers to business executives to scholars—each has been identified by his or her peers as having displayed remarkable talent and achievement. Every member of the Who’s Who has contributed in some substantial way to America’s constantly evolving culinary scene.

 

ALLAN BENTON / PORK PRODUCER AND PURVEYOR / MADISONVILLE, TN

 

The owner of Benton’s Smoky Mountain Country Hams, Allan Benton has been described by Saveur magazine as “one of the most respected producers in the United States.” Benton grew up in a family that raised hogs and cured their own count... Read more >

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Enter Our #JBFSPRING Contest to Win Dinner at the Beard House

 

Spring has finally sprung, and we couldn't be happier about what lies in our verdant dining destiny: asparagus, artichokes, fava beans, ramps, rhubarb, snap peas, strawberries, morels, and much more. Share your favorite springtime dishes with us between now and June 6, and you could win dinner for two at the Beard House! Here's how:
 
1. Follow @beardfoundation on Instagram
 
2. Post a photo of your favorite springtime dish and tag it with #jbfspring
 
3. You’ll be automatically entered to win a FREE dinner for two at the Beard House in NYC​​
 
Happy spring! 

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What We're Reading: May 13, 2015

 

This is not your mama’s empanada: give the old-school Galician model a go. [Serious Eats

 

Rejuvenate your leftover takeout rice with these key tips. [The Kitchn

 

Jeni’s Ice Cream has discovered the source of its listeria outbreak. [Eater

 

Get to know the century egg, a Chinese delicacy that can punch up your stir fries, salads, and more. [... Read more >

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Video: How to Make Rhubarb Upside-Down Cake

 

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.

 

This tasty twist on a classic uses vibrant, tart rhubarb instead of the typical pineapple. The recipe yields six individual portions as opposed to a sing... Read more >

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Eat This Word: Huitlacoche

 

WHAT? Fancy fungus. A bulbous grey or black fungus that grows on ears of corn, huitlacoche used to be considered a nuisance by American farmers, who routinely destroyed crops "infected" with the blight and lobbied to make imports illegal. But in the late 1980s, chefs like Josephina Howard of NYC's Rosa Mexicano began promoting huitlacoche for its earthy, smoky flavor and its role in traditional Mexican cuisine. On September 12, 1989, Howard headlined a celebratory all-huitlacoche dinner at the James Beard House. Today, the delicacy is so savored that it is commonly referred to as the Mexican truffle.

 

WHO? The Pubbelly Boys 

 

WHEN? Tuesday, June 9, 2015

 

HOW? Huitlacoche Croquetas with Sweet Corn Aïoli 

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What We're Reading: May 12, 2015

 

It's not in the boiling: America’s Test Kitchen debunks the myth that New York bagels are superior because of the city’s water. [HuffPo

 

Don’t be old fashioned about your use of bitters: start cooking with them. [WSJ

 

Must-have kitchen tools for home cooks around the globe. [Gourmet

 

Discover the Moscow Mule’s not so-Russian birthplace in this map of cocktail origins. [Vine Pair... Read more >

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JBFA in Photos: Beard Awards Gala

 

The envelopes have been unsealed, the winners have been toasted, and the hangovers have subsided. Next order of business: photo highlights from the fabulous 2015 James Beard Awards. Last week, we shared photos from our Book, Broadcast & Journalism Awards dinner, which took place at New York City's Pier Sixty, as well as our annual Chefs' Night Out bash at Chicago's Montgomery Club. Now we're giving you a peek at the grand fête of the season: our Beard Awards gala, held at the Lyric Opera of Chicago, where guests fea... Read more >

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Beard House Dishes: April Highlights

 

Asking us to pick our favorite dishes at the Beard House is a little like asking a mother to pick her favorite child, but to give you a taste, here are a few highlights served up during the month of April. These spectacular dishes were brought to us by a three-starred Northern California haven, a Laotian New York City hotspot, and a rustic Southern California kitchen helmed by an acclaimed JBF Award nominee. 

 

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Fernet Ice Cream with Gingerbread and Coca-Cola Syrup / Spring in Marin

 

There was a lot to like about Todd Shoberg’s elegant but approachable Beard House dinner, which showcased the ingredient-driven cooking that earned his Bay Area restaurant, Molina, a three-star review from Michael Bauer. But my favorite... Read more >

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What We're Reading: May 11, 2015

 

Scrambled eggs are great on their own, but sneaking them into a few other items could really expand your breakfast horizons. [The Kitchn

 

Global food prices are on the rise, due to water scarcity and increasing pollution. [Bloomberg

 

New York Governor Andrew Cuomo is hoping to raise the state minimum wage without involving the legislature. [AP

 

Demand for dairy is sk... Read more >

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Happy Hour: Thai Basil Daiquiri

 

At Booker and Dax, a joint venture between JBF Award winners David Chang and Dave Arnold under the Momofuku empire, new techniques and technologies are used in the pursuit of making delicious cocktails. To celebrate inventor, mixologist, and partner Dave Arnold's recent Beard Award win, the NYC hot spot shared its recipe for the impossibly vibrant and refreshing Thai Basil Daiquiri. While most of Booker and Dax's innovative concoctions require special equipment and methods out of reach for the home bartender, this one is scaled back appropriately—just follow the instructions carefully. As Arnold cautions, "Don't omit the salt unless you are an enemy of quality." Get the recipe here.

 

... Read more >

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