Sustainability Matters: June 27, 2014

 

The New York State Court of Appeals refused to reinstate NYC’s limit on the size of soda available for sale, ruling that the city’s Board of Health has exceeded its regulatory authority. [NY Times]

 

A new report reveals that untapped water-saving and recycling strategies could help California to a drought-resistant future. [Ecocentric]

 

Eat your veggies: cruciferous vegetables, such as broccoli and kale, could increase your body’s ability to rid itself of certain carcinogens. [NPR... Read more >

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On the Menu: Week of June 30

Clipping Microgreens at the Beard House

 

Here is what's happening at the Beard House: 

 

Monday, June 30, 7:00 P.M
Savoring Sicily and Apulia 
The Momofuku Group’s Jordan Frosolone assembled a team of renowned chefs—who have mentored him on his way to becoming the corporate chef for one of the country’s most innovative and successful restaurant empires—for this unique Italian-inspired dinner.

 

Tuesday, July 1, 7:00 P.M 
Boston Softshell Crab Blowout
For our annual softshell crab dinner, we’ve enlisted some of Boston’s brightest stars to pay homage to the crave-worthy crustacean, which is available only a few months a year. Join us for this scrumptious Beard House feast, which will feature the fleeting delicacy in each savory course.

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Throwback Thursday: Laura Shapiro's "A Food Lover's Guide to Fat"

Cookies

 

Remember SnackWell's? In the 1990s America's fear of fat was perhaps even more pronounced than the aversion to gluten we have seen in this decade. In her 1995 JBF Journalism award–winning article, "A Food Lover's Guide to Fat," historian Laura Shapiro addressed the anti-fat frenzy:

 

Consider the Oreo: two chocolate discs, a creamy filling, and a tradition going back to 1912. For as long as cookie sales have been tracked, Oreos have been the industry front-runner, occasionally jockeying for first place with Chips Ahoy! or Fig Newtons, but always the sentimental favorite. Until this year. When the cookie-and-cracker bestseller list for 1994 is tabulated, last year’s number six will have flown straight up into first place, with Oreos in a dismal fourth. America’s new passion is SnackWell’s. Introduced by Nabisco only two years ago, SnackWell’s is a line of fat-free and low-fat snacks best known for the Devil’s Food Cookie Cake, a morsel of cake and marshmallow wrapped in a shiny chocolate coat. Th... Read more >

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Eye Candy: Parsnip Cake with Carrot Coulis, Chicory Coffee Gelato, and Quince

Parsnip Cake with Carrot Coulis, Chicory Coffee Gelato, and Quince

 

Even though they inhabit kitchens on opposite coasts, fellow Food & Wine Best New Chefs Jamie Bissonnette (who also took home the 2014 JBF Award for Best Chef: Northeast) and Jenn Louis are kindred spirits in food: both excel at delivering bold, daring flavors and are passionate locavores. At their recent Beard House dinner, the duo served this exceptional dessert: parsnip cake with carrot coulis, chicory coffee gelato, and quince. The combination of sweet and savory flavors wowed our guests—and it ain't too bad to look at it, either. 

 

View this event's menu and details here. For upcoming Beard House dinners, check out our events calendar. Photo by... Read more >

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What We're Reading: June 26, 2014

Dirt

 

A chef in Canada is making local dirt-butter, taking terroir to the next level. [The Globe and Mail

 

Two Italian designers revolutionize recipe reading with tattoos. [NPR

 

Downward-facing Dogfish: Across the country, post-yoga beers find popularity. [NYT

 

A North Dakota town experiments with a barista-free coffee shop. [NY Daily News

 

Instant coffee finds a new market in China. [... Read more >

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What We're Reading: June 25, 2014

 

The story behind Wimbledon’s favorite cocktail, the Pimm’s Cup. [Food Politic]

 

Classic NYC restaurants face closure in the wake of huge rent hikes. [NYT]

 

The Broccoli Cleanse: cruciferous vegetables could be the key to detoxing the body. [NPR]

 

Public health advocates push for labeling energy drinks as a step towards safer consumption. [... Read more >

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What We're Eating

 

At JBF, when we’re not thinking about, writing about, or researching food, well, we're eating it. We tapped some of our staff members to see what ranked highest on our radars, and found ourselves with a little bit of a summer sweet tooth, sampling some superlative cake, panna cotta, and not one, but two types of ice cream.

 

 

"At a going-away party for a mutual friend, baker Katherine Yang of Gigi Blue (which is probably New York City's best-kept cake secret) brought over a stunning berry shortcake. It was a delicious combination of vanilla whipped cream and mixed berries, but the clincher was a vibrant stripe of ruby-red berry gelée between the cake layers. Not only was it unexpected and gorgeous, but it also brought the flavor of the fruit to another level. Yang will take orders and deliver within New York City. Order at ... Read more >

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What We're Reading: June 24, 2014

Stevia

 

A ninth grader discovers that Truvia sweetener contains insecticides. [Food Beast

 
Think beyond pork: duck bacon sales are on the rise.​ [Food Republic

 

Woman raises the bar on birthday baking with a homemade pizza cake. [ABC

 

A Velveeta recall leads to liquid gold shortage. [NBC]  

 

Kentucky community raises thousands of dollars for injured local chef.  [Today] ... Read more >

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What We're Reading: June 23, 2014

Whiskey

 

New state legislation weighs definition of Tennessee Whiskey. [NPR

 

Lovers of profanity mourn the end of Kitchen Nightmares. [Eater

 

POTUS announces a plan to save the honey bees. [CNN

 

IBM's supercomputer Watson teams up with the Institute of Culinary Education to see if computers can cook. [National Geographic

 

Wasted school lunches find a happy ending in Staten Island. [... Read more >

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Cracking the Gastro Ceiling: Women in Culinary Leadership Grantee Eliza Martin

Martin with chef Amado Lopez of Vermilion in Chicago at the Housewares Charity event in March 2014. Martin credits Lopez with everything she has learned in the back of the house. “He is an incredible and patient chef. I wouldn’t say he’s like a dad, but he’s like a really cool uncle!”

 

 

Eliza Martin was working on the floor during a lunch shift when her training was put to the test. “The manager had left without giving notice,” she recalls, recounting how she stepped in to temporarily fill the position at the Chicago outpost of Vermilion until a manager from the restaurant’s New York City outpost arrived two days later.  

 

At the time, Martin was several months into her Women in Culinary Leadership apprenticeship. She had been training to manage the floor, and this was her opportunity to actually do it. “It was our busiest weekend of the year,” recalls Rohini... Read more >

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