Recipe: Mint Pappardelle with Morels from Marc Vetri's JBF Award–Nominated "Mastering Pasta" Cookbook

Photo: Ed Anderson

 

JBF Award winner Marc Vetri has a noodle for noodles. The pasta professional has won accolades and leagues of fans for the vibrant regional Italian cooking at his Vetri Family restaurant group in Philadelphia, and recently divulged his dough dos and don’ts in his new cookbook, Mastering Pasta: The Art and Practice of Handmade Pasta, Gnocchi, and Risotto, which was written with David Joachim and nominated for the JBF Award for Cookbook: Single Subject. Covering over 30 types of pasta dough from egg yolk to flavored pastas like this perfect-for-spring Mint Pappardelle with Morels, Vetri’s tome traverses the Italian culinary landscape, providing both traditional and innovative takes to ensure that home cooks always have a pot of boiling water on the stove.... Read more >

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Ask the Chefs: Diego Galicia and Rico Torres on San Antonio's Dining Scene

 

Mixtli’s small space belies the impressive ambitions of its staff: every six weeks, the kitchen presents a fresh new menu that showcases ingredients and techniques from one of Mexico’s 31 states, a concept that JBF Award–winning food personality Andrew Zimmern has praised as “brilliant, progressive Mexican cuisine.” Later this week, Mixtli's own Diego Galicia and Rico Torres will showcase their progressive Mexican cuisine at the Beard House for a dinner filled with ceviche, mole, and more. In anticipation of their event, we spoke to the two toques about their Beard House inspiration, the best advice they've ever received, and the best date-night spot in San Antonio's booming dining scene.

 

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What is your inspiration behind the menu... Read more >

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Interview with JBF Award Nominee Matt Rudofker of NYC’s Momofuku Ssäm Bar

 

After rising through the ranks at Vetri, Daniel, and London’s Fat Duck, Matt Rudofker caught the eye of industry titan David Chang, who has given him executive chef duties at not one, but two anchors of the international Momofuku empire, Má Pêche and Momofuku Ssäm Bar in New York City. We chatted with the 2016 Beard Award nominee for Rising Star Chef of the Year about the most enticing new dishes on his menus, his favorite local haunts, and a precarious competition in the Ssäm Bar kitchen. 

 

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JBF: Your first cooking gig was at Vetri in your hometown of Philadelphia. Were there any great lessons from that experience that have shaped you as a chef?

 

Matt Rudofker: I learned quite a lot of great lessons there, but the two things that always stuck with me are:... Read more >

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Interview with Rene Ortiz, Laura Sawicki, and Margaret Vera of JBF Award–Nominated Launderette

Photo: Giant Noise

 

Rene Ortiz and pastry chef Laura Sawicki had already won over Austinites with their Mexican and Thai-inspired eateries La Condesa and Sway, so it should come as no surprise that their latest venture, Launderette, was a roaring success since its opening last year. With its far-ranging menu featuring “feel-good food” from across the globe, the Launderette team has created a neighborhood joint that extends far beyond East Austin. Read on for our conversation with Ortiz, Sawicki, and co-owner Margaret Vera about the restaurant’s genesis and how the menu reflects their overall philosophy.

 

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JBF: Can you tell us the story behind your restaurant's name?

 

Launderette Team: The property had been a laundromat for 50 years, and we wanted to carry on the tradition of neighbors and friends coming together. “Launderette”... Read more >

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Announcing the JBF Impact Programs

Photo: Jeff Gurwin

 

The James Beard Foundation is proud to announce the launch of the JBF Impact Programs, an initiative which will enhance JBF’s work to establish a more sustainable food system through education, advocacy, and thought leadership. JBF Impact Programs will bring together chefs, farmers, and other leaders in the culinary community to address the biggest food challenges facing our society—food waste, sustainable agriculture and seafood, and beyond.

 

JBF Impact Programs currently include the annual JBF Food Conference, the JBF Leadership Awards, the JBF Chefs Boot Camp for Policy and Change, and... Read more >

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On the Menu: Monday, April 25, 2016

 

Here’s a taste of what’s on tap today at the Beard House.


 
 
Maine Farmhouse Supper, 7:00 P.M.
Chris Wilcox, The Velveteen Habit, Cape Neddick, ME
 

Whether he’s butchering a whole hog or tending to his on-site garden at his secluded Maine restaurant, the Velveteen Habit, Chris Wilcox’s sustainable ethos guides his culinary practice. Beard House diners will sample the chef’s signature 18th-century farmhouse cookery in a rustic yet elegant feast featuring cured, smoked, fermented, and pickled ingredients in dishes like Hyssop-Cured Scottish Salmon with Pickled Beets and Beer Nuts; English Pea Falafel with Country Ham and Horseradish Labneh; and Slow-Roasted Rhubarb with Fennel and Whipped Yogurt.
 

See the full menu below: 

 

  • Hors d’Oeuvre
    • Chicke

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Happy Hour: The Juice Cocktail by 2016 Beard Award Nominee Cure

 

To honor this year’s Beard Awards, we asked each of our 2016 Outstanding Bar Program semifinalists to create a cocktail inspired by a television show. Neal Bodenheimer, partner at the stylish (and now JBFA-nominated) New Orleans establishment Cure, crafted this “sunrise-style” drink based on the highly publicized trial (and recent television series) The People v. O.J. Simpson. As he explains, the cocktail is irreverent, “because that’s the way we process controversy in New Orleans.” Get the recipe.

 

Learn more about the 2016 ... Read more >

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Next Week at JBF

 

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

 

Monday, April 25, 7:00 P.M.

Maine Farmhouse Supper

Whether he’s butchering a whole hog or tending to his on-site garden at his secluded Maine restaurant, the Velveteen Habit, Chris Wilcox’s sustainable ethos guides his culinary practice. Join us in sampling the chef’s signature 18th-century farmhouse cookery in a rustic yet elegant feast using cured, smoked, fermented, and pickled ingredients.

 

Thursday, April 28, 6:00 P.M.

Celebrity Chef Tour: Nashville

Click here for tickets.

 

Thursday, April 28, 7:00 P.M.... Read more >

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What We're Reading This Week

 

These easy-to-pack sandwiches will make lazy Sundays in the park even more enjoyable. [Bon Appétit]

 

Label design is the most popular deciding factor when it comes to choosing a bottle of wine. [MUNCHIES

 

Tampa Bay Times food critic Laura Reiley undertook a two-month investigation and uncovered the truth behind farm-to-table restaurants. [NPR Food]

 

From potstickers to a stir-fry, these recipes will put bok choy on your next grocery store list. [Saveur]... Read more >

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On the Menu: Friday, April 22, 2016

 

Here’s a taste of what’s on tap this weekend at the Beard House and around the country.
 

 

Saturday, April 23
Celebrity Chef Tour / Dayton, OR, 6:00 P.M.

Domaine Serene Vineyards is playing host to the latest event in our Celebrity Chef Tour national dinner series. This one-night-only, exclusive multi-course menu has been crafted by JBF Award winners Vitaly Paley and John Sundstrom, along with Joe Ritchie, Johanna Ware, Kelly Whitaker, and Pastry Chef Kristen D. Murray.

 

Check out the event listing for more information.

 

 

Israeli Sephardic Passover Seder, 7:30 P.M.
Raffi Cohen, Raphael, Tel Aviv

 

A frontrunner of New Israeli cooking, pedigreed c... Read more >

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