Today marks the 26th anniversary of James Beard’s death. He brought simple, accessible, and delicious food to a generation of Americans through his many cookbooks, TV appearances, and cooking classes. Beard championed local, seasonal eating long before it was chic and helped American cuisine to reach the elevated level of its European counterparts. At the James Beard Foundation we are proud to carry on the legacy of this larger than life man. Here’s to you Jim.
Deciphering chicken labels. [Salon] Learning to love Brussels sprouts. [Slate] The best Los Angeles restaurants for a Sunday supper. [LAT] Sake tips from expert Richard Auffrey. [Boston Globe] Diners want more bison, but who will raise them? [NPR]
Get the recipe here.
Roadside Kitchens prepared this playful dessert inspired by the classic combo of burger and fries. A glazed doughnut "bun" hugged a chocolate patty and a slice of mango gelato, while cinnamon–sugar fries, raspberry coulis, and white chocolate crème anglaise appeared on the side. See more photos from the Roadside Kitchens dinner here.
Wal-Mart announces five-year plan to promote healthy foods. [NYT] An all-American menu for Hu-Jintao at the White House. [HuffPo] Dine-and-ditch crime wave strikes London's fine-dining scene. [Independent] Rising global food prices add stress to restaurants. [WSJ] Fed up with the umami trend? Josh Ozerky is,
Few people have heard of the Ancona duck, a rare heritage breed of bird whose numbers had until recently become critically low. Only ten years ago, there were just 128 breeding Ancona remaining in North America. Left behind by industrial agriculture—which prefers the fatty Pekin duck that accounts for 95 percent of domesticated duck production in the country—the mottled Ancona was inching closer to extinction. Fortunately for this, ahem, lucky duck, waterfowl expert David Holderread of Corvallis, Oregon, intervened. He found a pair of genetically clean Ancona that became the Adam and Eve of the breed. The majority of Holderread’s prized stock now resides at Willamette Valley’s Boondockers Farm, which is run by two former restaurant professionals who are passionate about raising heritage animals. One of the farm’s regular customers is chef Gabriel Gill of the Rabbit Bistro in Eugene, who served the lean, flavorful fowl with cherries and bl
JBF president Susan Ungaro named one of America’s most powerful food figures. [The Daily Meal] SoCal eagerly awaits its Friends of James Beard Benefit. [LA Weekly] Lawsuit attempts to reverse California's controversial approval of toxic pesticide. [Atlantic] Grass-fed beef for Fido? Homemade pet food is latest conscious consumer trend.
Get the recipe here.
these sweet-and-salty pork cracklings for a game-time snack. This version is cleanly seasoned with salt and pepper, but we think a dusting of cayenne pepper or paprika would be a tasty touch.