What We're Reading: April 21, 2015

 

The celebrated Tartine Bakery is expanding nationally and globally, with planned locations in Los Angeles, New York City, and Toyko. [NYT

 

In the future, our soup may be cooked by robots. [NPR

 

What makes 350 degrees the magic number for most baking recipes? [The Kitchn

 

How did we all get addicted to food porn? [... Read more >

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Meet the 2015 Podcast Broadcast Nominees

 

It seems like everyone and their mother has a podcast these days, but few of them achieve the quality of this year’s nominees for the James Beard Broadcast and Media award for podcasts. From a science writer exploring biodiversity and street food, to two JBF Award winners dishing over exotic cuisines, to the Southern Foodways Alliance digging into the nuances of their home region, these nominees prove that if you give food lovers a chance to speak, they have an awful lot of things to say.

 

 

 

Eat This Podcast
Host: Jeremy Cherfas
Producer: Jeremy Cherfas

Jeremy Cherfas, a Rome-based science writer, covers almost any food-related topic on his erudite and immersive Eat This Podcast. Shows run the gamut from the intricacies of Italian wine labeling to the history of hunger in wartime, ensuring a listening experience that is far from monotonous. [I... Read more >

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Interview with Enrique Olvera of Best New Restaurant Nominee Cosme

Chef Chef Enrique Olvera of Cosme

 

At Cosme, located in New York City's Flatiron neighborhood, chef Enrique Olvera fuses Mexican and local ingredients, creating dishes that feel at once credible and novel. We spoke with Olvera about the past, present, and future of this Best New Restaurant nominee.

 

JBF: It’s been a huge year for Cosme. What’s your vision for the restaurant in the coming year?

 

EO: We are trying to get better every day and make customers and our staff happy. We want to earn the trust of our community and be active in our role.

  

JBF: Cosme is named after a Mexico City market you went with your grandfather. Why did you name the restaurant after that market? What was so memorable about those trips?

 

EO: I’ve always liked the name, so much that I even (unsuccessfully) tried to name one of my sons after it. At San Cosme I had some of my first food... Read more >

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Ask the Chefs: How Did You Celebrate Your Beard Award Win?

David Chang

 

The hushed silence, the acceptance speeches clutched tightly in sweaty palms, the bright lights and cheers as the names are announced and the winners bound onstage: receiving a Beard Award is a dream come true for most chefs. So, what happens after the last medal is handed out? We asked some of the gala chefs for the 2015 JBF Awards how they celebrated their wins (hint: it involved a lot of bubbly).

 

Justin Aprahamian / Sanford, Milwaukee
With a big hug to my parents and wife, and a glass of Champagne.

 

Dave Beran / Next, Chicago
I went to Pouring Ribbons with a bunch of friends and sabered Champagne with my award.

 

Ashley Christensen / Poole’s Diner, Raleigh, NC
We ordered 36 Shake Shack bu... Read more >

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Meet the 2015 Television Program, in Studio or Fixed Location Broadcast Nominees

 

James Beard himself was one of the earliest television chefs, drawing in viewers with his charm and turning them into long distance learners as he unpacked recipes and techniques. This year’s nominees for the James Beard Award in Television Program, in Studio or Fixed Location prove the enduring appeal of the expert toque-as-tutor, guiding their audience through the twists and turns of both elaborate entertaining and everyday fare.

 

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Bobby Flay’s Barbecue Addiction
Host: Bobby Flay
Producers: Bobby Flay and Kim Martin
Airs on: Food Network

 

Grill master and JBF Award winner Bobby Flay takes on everything flame-kissed in this back-to-basics series. From steakhouse superlatives to curry and kebabs, Flay travels the world via charcoal, proving the global appeal of a roaring fire. [Video above]... Read more >

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What We're Reading: April 20, 2015

 

Dust off your grills: Spring barbecue weather is just around the corner. [Food Republic

 

Thailand stores go bug wild: you can now find insect snacks in their supermarkets. [NPR

 

JBF Award winner Danny Meyer predicts the future of fine casual dining. [Yahoo! Food

 

Decadent breakfasts​ don't have to be reserved for weekend brunch. [Munchies

 

U.S. fishing management is improving our national fish stocks, but is it enough? [... Read more >

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Happy Hour: The Stinger

stinger

 

With its refreshing mint flavor from the white crème de menthe and the silky taste of Cognac, the Stinger was originally introduced as a nightcap and popularized in movies through the 1940s and 1950s. James Beard also featured the cocktail recipe in his revised edition of Hors d’Oeuvre and Canapés. We think it’s time to get retro and reintroduce this drink as part of your end-of-the-night routine—or even an after-work treat. Get the recipe here.

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Meet the 2015 Radio Show/Audio Webcast Broadcast Nominees

 

Radio has been drawing listeners into the “kitchen of the mind” since the era of the recipe-sharing shows of the 1940s and '50s. But it’s not just eager homemakers tuning in these days—the audience for food-based content has exploded, and radio stations have risen to the challenge, producing fascinating new shows that offer glimpses of past, present, and future cultures through the dishes and recipes that have defined them. 

 

 

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All Things Considered’s “Found Recipes”
Host: Melissa Block, Audie Cornish, and Robert Siegel
Producers: Julia Redpath Buckley, Serri Graslie, and Melissa Gray
Airs on: NPR

NPR’s “Found Recipes,” cataloges the hidden gems discovered by cooks, bakers, and food writers of all backgrounds and experience, from a listener’s favorite sandwich with a... Read more >

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On the Menu: Week of April 20

 

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

 

Tuesday, April 21, 7:00 P.M.
Local and Salted, Pacific Northwest 
A selmelier is a sommelier for salt, an expert in the use of culinary finishing salts. At this dinner, chef Michael Stanton of the esteemed Heathman Restaurant & Bar in Portland, Oregon, will partner with pioneering selmelier Mark Bitterman to create a gorgeous, French-inspired, Pacific Northwest feast.

 

Wednesday, April 22, 7:00 P.M.
Women of the Wild West 
Alberta may be known as the home province of the Calgary Stampede, but cattle are just one small aspect of the region’s native bounty. We’ve gathered an acclaimed all-female lineup for an eye-opening and hearty feast that hi... Read more >

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Meet the 2015 Special/Documentary TV or Video Webcast Broadcast Nominees

 

As the concept of traceability in our food becomes a larger part of our culture, consumers are increasingly concerned about where their food and drinks come from. The nominees for the James Beard Award in Broadcasting, Special/Documentary, push the question one step further, asking us to consider the triumphs and sacrifices of the individuals that make our food, from coffee farmers on other continents, to produce laborers here at home, to the expert artisans crafting our cappuccinos or cocktails. 

 

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A Film About Coffee
Director: Brandon Loper
Producers: Dalia Burde and Brandon Loper
Airs on: vimeo.com/ondemand/afilmaboutcoffee

 

Few beverages are as ubiquitous to the working world as coffee, but this drink also inspires passion and ardor far beyond an average cup of joe. A Film About Coffee... Read more >

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