Eat This Word: Huitlacoche

 

WHAT? Fancy fungus. A bulbous grey or black fungus that grows on ears of corn, huitlacoche used to be considered a nuisance by American farmers, who routinely destroyed crops "infected" with the blight and lobbied to make imports illegal. But in the late 1980s, chefs like Josephina Howard of NYC's Rosa Mexicano began promoting huitlacoche for its earthy, smoky flavor and its role in traditional Mexican cuisine. On September 12, 1989, Howard headlined a celebratory all-huitlacoche dinner at the James Beard House. Today, the delicacy is so savored that it is commonly referred to as the Mexican truffle.

 

WHO? The Pubbelly Boys 

 

WHEN? Tuesday, June 9, 2015

 

HOW? Huitlacoche Croquetas with Sweet Corn Aïoli 

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What We're Reading: May 12, 2015

 

It's not in the boiling: America’s Test Kitchen debunks the myth that New York bagels are superior because of the city’s water. [HuffPo

 

Don’t be old fashioned about your use of bitters: start cooking with them. [WSJ

 

Must-have kitchen tools for home cooks around the globe. [Gourmet

 

Discover the Moscow Mule’s not so-Russian birthplace in this map of cocktail origins. [Vine Pair... Read more >

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JBFA in Photos: Beard Awards Gala

 

The envelopes have been unsealed, the winners have been toasted, and the hangovers have subsided. Next order of business: photo highlights from the fabulous 2015 James Beard Awards. Last week, we shared photos from our Book, Broadcast & Journalism Awards dinner, which took place at New York City's Pier Sixty, as well as our annual Chefs' Night Out bash at Chicago's Montgomery Club. Now we're giving you a peek at the grand fête of the season: our Beard Awards gala, held at the Lyric Opera of Chicago, where guests fea... Read more >

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Beard House Dishes: April Highlights

 

Asking us to pick our favorite dishes at the Beard House is a little like asking a mother to pick her favorite child, but to give you a taste, here are a few highlights served up during the month of April. These spectacular dishes were brought to us by a three-starred Northern California haven, a Laotian New York City hotspot, and a rustic Southern California kitchen helmed by an acclaimed JBF Award nominee. 

 

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Fernet Ice Cream with Gingerbread and Coca-Cola Syrup / Spring in Marin

 

There was a lot to like about Todd Shoberg’s elegant but approachable Beard House dinner, which showcased the ingredient-driven cooking that earned his Bay Area restaurant, Molina, a three-star review from Michael Bauer. But my favorite... Read more >

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What We're Reading: May 11, 2015

 

Scrambled eggs are great on their own, but sneaking them into a few other items could really expand your breakfast horizons. [The Kitchn

 

Global food prices are on the rise, due to water scarcity and increasing pollution. [Bloomberg

 

New York Governor Andrew Cuomo is hoping to raise the state minimum wage without involving the legislature. [AP

 

Demand for dairy is sk... Read more >

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Happy Hour: Thai Basil Daiquiri

 

At Booker and Dax, a joint venture between JBF Award winners David Chang and Dave Arnold under the Momofuku empire, new techniques and technologies are used in the pursuit of making delicious cocktails. To celebrate inventor, mixologist, and partner Dave Arnold's recent Beard Award win, the NYC hot spot shared its recipe for the impossibly vibrant and refreshing Thai Basil Daiquiri. While most of Booker and Dax's innovative concoctions require special equipment and methods out of reach for the home bartender, this one is scaled back appropriately—just follow the instructions carefully. As Arnold cautions, "Don't omit the salt unless you are an enemy of quality." Get the recipe here.

 

... Read more >

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JBFA in Photos: Chefs' Night Out

 

The envelopes have been unsealed, the winners have been toasted, and the hangovers have subsided. Next order of business: photo highlights from the fabulous 2015 James Beard Awards. Yesterday we shared photos from our Book, Broadcast & Journalism Awards Dinner, which took place on April 24 at New York City's Pier Sixty. Today, we're revisiting our annual Chefs' Night Out party, which takes place on the eve of the James Beard Awards Gala as a chance for chefs, nominees, and presenters to relax and mingle with cocktails and late-night bites before the big day. This year's fête was held at Chicago's Montgomery Club, a dapper private venue under the umbrella of the acclaimed Gibsons Restaurant Group. Check out the highlights below, and view the entire photo album... Read more >

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On the Menu: Week of May 11

 

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

 

Monday, May 11, 7:00 P.M.
Heirloom Elegance 
Spring has finally sprung, and we couldn’t imagine a better way to celebrate the season than through the vibrant, vegetal bounty of Quarry Hill Farm and its partner restaurant, Mainland Inn. After lauded stints at the French Laundry and Morimoto Napa, chef Ezra Duker brings classical training and technique to the restaurant’s menu, delighting diners with its seasonal, organic, sustainable, and absolutely delicious fare.

 

Tuesday, May 12, 7:00 P.M.
Malt Luxury 
Aficionados of the finest brown spirits—think Scotch, bourbon, and Cognac—know to head to the luxurious Le Malt, where exquisite dishes prepared by Caribbean-born chef Duke Estime pair perfectly with the extensive spirits and well-curate... Read more >

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Sustainability Matters: May 8, 2015

 

Given California’s drought, you may want to stock your trail mix with the least water-intensive nuts. [Grist

 

Puerto Rico currently imports 80 percent of its food, but grassroots campaigns for local farming are starting to sprout. [NPR

 

Meet Sage, the future of nutrition labels. [Modern Farmer

 

A Canadian grocery chain is trying to cut down on food waste by offering imperfect produce. [... Read more >

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Introducing the Better Burger Project™

 

Calling all chefs! The Beard Foundation is kicking off the Better Burger Project™, an in-restaurant menu promotion through which chefs will create a healthier, more sustainable burger by blending ground meat with finely chopped, cultivated mushrooms. Participating chefs have the chance to win a trip to NYC to prepare their “Better Burger” at the historic Beard House, at the official welcome reception for the 2015 JBF Food Conference. The promotion will run from Memorial Day 2015 to July 31, 2015. Find more info here. Once the promotion launches in May, follow all participating restaurants’ “Better Burgers” with #betterburgerproject on Instagram.

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