Happy Hour: The Tom O'Connoll

 

As much as we love our whiskey, recent rising temperatures have us reaching for lighter spirits and refreshing flavor profiles. This variation on a Tom Collins cocktail comes from Breuckelen Distilling, known for their artisanal spirits made from only locally grown grains. The Brooklyn-based craft distillers riffed on the classic recipe by using zesty lime juice and adding an invigorating herbal twist. Get the recipe here.

 

For more on Breuckelen Distilling and other craft spirit producers in urban locations, click here.

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On the Menu: Week of May 18

Photo by Megan Swann

 

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

 

Monday, May 18, 7:00 P.M.
Dynamic Duo of Food and Drink 
Chef Charleen Badman and wine director Pavle Milic are a powerhouse team: she creates lovely, seasonal menus that draw on local ingredients, and he curates the wine selection, in addition to bottling his own. In their three integrated businesses—restaurant, market, and wine shop—they enthusiastically showcase Arizona’s products, as will this can’t-miss dinner.

 

Tuesday, May 19, 7:00 P.M.
Buddha's Birthday
Buddhism counts nearly half a billion adherents worldwide who follow Siddhartha Gautama’s teachings. In honor of the sage’s birthday, practicing Buddhist and celebra... Read more >

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Sustainability Matters: May 15, 2015

 

An Israeli company is developing a sugar substitute that aims to cure our collective sweet tooth. [MUNCHIES]

 

If history is any indication, the Trans-Pacific Partnership agreement could have significant consequences on the health and diet of its partner nations. [NPR

 

Top toques and Silicon Valley will collide at Bite, a new... Read more >

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Ask a Chef: Paul Shoemaker

 

Trained in the kitchens of the French Laundry, Per Se, and Alain Ducasse, chef Paul Shoemaker brings technique-driven cooking and a Southern California sensibility to Firefly in Los Angeles. On Friday, May 15, he'll bring a taste of his elegant and whimsical fare across the country for a lavish dinner at the Beard House. Below, we've got the scoop on his professional surfing past, what nostalgia tastes like for him, and what inspired his upcoming menu.

 

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What is your inspiration behind the menu for this Beard House event?

 

At my restaurant Firefly, we use California seasonality as our focal point to make playful dishes that support local purveyors, farmers, and ingredients. My Beard House menu reflects what’s fresh in the spring, combining the agriculture available on the East Coast with the flavors of the West.... Read more >

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Throwback Thursday: Chefs & Champagne®, Then and Now

Photo by Tom Kirkman

 

Recognize this fresh face behind the focaccia? It's none other than James Beard Award winner Mario Batali, prepping for our annual summer shindig Chefs & Champagne® way back in 1996. Back then, the tasting party and auction took place in August at the Ladies Village Improvement Society in East Hampton, NY. While the date and the venue may have changed, one thing about Chefs & Champagne® has remained constant: a knockout lineup of chefs serving up some of the best of America's culinary offerings. See what's in store for our 2015 fête, honoring Daytime Emmy Award–winning chef and cookbook author Carla Hall.

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What We're Reading: May 14, 2015

 

From samosa to sambar: an introduction to the regional nuances of Indian cuisine. [Food52

 

As the temperature climbs, indulge in the simple pleasures of the picnic. [NYT

 

Even if you’re not confident with your pastry skills, anyone can make a homemade Graham cracker crust. [Sally’s Baking Addiction

 

Skip the Jello and make your own instant pudding. [... Read more >

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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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