Daily Digest: May 24, 2013

by JBF Editors on May 24, 2013

ice cream

Time picks the 15 most unusual ice cream flavors ever. [Time]

Could the sun be setting on Argentina's steak industry? [Time]

Want more flavor in that beer? Use a French press. [Lifehacker]

This crocheted food looks good enough to eat. [Smithsonian]

Washington State signs new seafood labeling law. [WSJ]

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Sustainability Matters: May 24, 2013

by Ashley Kosiak on May 24, 2013

Insects may be the protein of the future. [The Economist]

Could 3D-printed foods end world hunger? [Quartz]

Dutch meat processor arrested in horse meat scandal. [Huffington Post]

U.S. Senate rejects GMO food labeling amendment to farm bill. [The Guardian]

And in other GMO news, Connecticut Senate passes bill requiring food manufacturers to label GMOs. [Grist]

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On the Menu: Week of May 26

by JBF Editors on May 24, 2013

Upcoming events at the James Beard House

Here's what's happening at the James Beard House next week:

Wednesday, May 29, 7:00 P.M.

Beach Chic

Sexy standout Juvia, which recently won our 2013 Outstanding Restaurant Design award, offers guests a striking indoor/outdoor penthouse setting with stunning views of Miami Beach—but the real reason diners (and celebrities) flock to the restaurant is for its adventurous yet impeccably crafted menu. Experience the distinctive Japanese, French, and Peruvian cuisine of chef Laurent Cantineaux and his team.

Thursday, May 30, 7:00 P.M.

Chesapeake Bounty

It’s well known for its sports teams and historic port—and your favorite television show may have even been filmed there. But Baltimore is also home to a thriving restaurant scene. Join Cha... Read more >

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JBF on the Air: Bonnie Stern

by Elena North-Kelly on May 23, 2013

Mitchell Davis and Bonnie Stern on Taste Matters

Discover Toronto's food scene with Bonnie Stern, known as "Canada's Julia Child," on this week's episode of Taste Matters. Bonnie and JBF's Mitchell Davis (a fellow Torontonian) discuss Canada's culinary trajectory, Toronto's reception of new restaurants by David Chang and Daniel Boulud, and the differences between American and Canadian restaurant culture. Listen below:

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Daily Digest: May 23, 2013

by JBF Editors on May 23, 2013

sushi

San Diego sushi spot uses edible QR codes to educate customers on sustainability. [National Geographic]

German brewers say fracking threatens beer purity. [Bloomberg]

The latest from Japan: pet bird–flavored ice creams. [HuffPo]

Texas Monthly barbecue editor ready to "declare war" on non-Texas barbecue. [Yahoo! News]

Meet Liu Yang, ambassador for cheese in da... Read more >

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JBF Trip Planner: New Orleans

by Anna Mowry on May 23, 2013

Anna Mowry on where to eat in New Orleans

If you’re anything like us, the first thing you do when planning a trip—perhaps even before booking a plane ticket—is figure out where you’re going to eat while you’re there. Museums, sightseeing, and shopping are all well and good, but food is often the main attraction. To make trip planning a little easier, we’re compiling lists of our can’t-miss pit stops in some of our favorite places. JBF Award winners, hole-in-the-wall favorites, America’s Classics, and one-hit wonders—we’ll give you a quick rundown of our absolute must-eats in each featured location.

New Orleans is currently sitting on a culinary sweet spot: the city’s signatures—beastly oysters, savory muffalettas, beignets as big as whoopee cushions—are as plentiful and as tempting as ever, while a new wave of seasonal, farm-cozy spots offers... Read more >

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Daily Digest: May 22, 2013

by JBF Editors on May 22, 2013

Goodbye, Jerusalem artichoke: say hello to the sunchoke. [Table Matters]

Why not start your day with a “Saltwich”? [NPR]

Giant squid is one of many underutilized seafood choices. [LAT]

With grilling season around the bend, don’t forget to marinate. [Chicago Tribune]

Wines from Languedoc please the adventurous palate... Read more >

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Recipe Roundup: Thai-Inspired Menu

by Anya Hoffman on May 22, 2013

Recipe for Hawaiian Hearts of Palm Pad Thai

Skip the takeout tonight and try this eclectic menu of reinterpreted Thai classics.

Hawaiian Hearts of Palm Pad Thai

Swap out rice noodles for finely sliced hearts of palm in this inventive take on the iconic Thai dish.

Mussels with Thai Seasonings

A squeeze of lime juice, a sprinkling of brown sugar, and a splash of fish sauce lend Southeast Asian flavors to this aromatic bowl of mussels.

Thai Curry with Chicken and Fresh Noodles

Mexican chilies are an unlikely addition to Thai cuisine, but they add flavor and body to the curry paste at the heart of this dish from JBF Award winner Ted Allen.... Read more >

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