Q & A: Garrett Oliver

Garrett OliverBrewmaster of the Brooklyn Brewery and author of The Brewmaster’s Table, Garrett Oliver knows his beer, how to make it, and what to eat with it. We got in touch with him to find out which restaurants have the best beer programs and his thoughts on the beer cocktail fad. James Beard Foundation: How did you get involved in beer and brewing? Garrett Oliver: I lived in London for a year in the mid-1980s and fell in love with traditional British beer. Then I traveled all over Europe and had great beers there, too. When I got home, I found that I could no longer drink American beer. It was 1984 and almost all American beers were mass-market concoctions that tasted like water. I started making beer at home so I’d have something nice to drink. It was a slippery slope, and I eventually fell in. JBF: What experience did you have before becoming brewmaster for the Brooklyn Brewery? GO: I went to

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Recipe: Grilled Salmon with Summer Salad

SalmonThe recipe for this simple, flavorful, and healthy summer dinner comes from JBF Award winning book Weber's Big Book of Grilling by Jamie Purviance.

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On the Menu: July 19 to July 25

Kitchen Here’s what happening at the Beard House and around the country next week: Tuesday, July 21, 6:30 P.M. The Farm Stand Join us for a delicious evening filled with all things local and sustainable. Guests will sample great food prepared by some of New York City’s most talented farm-dedicated chefs, along with delectable New York State wines and beers. You’ll also have a chance to win restaurant gift certificates and other prizes as you support a great cause. Funds raised from this event will support both the James Beard Foundation and Food Bank For New York City. The proceeds will be used to purchase farm shares from Roxbury Farm, so members of the Food Bank's Community Kitchen will have access to fresh fruits and vegetables during the growing season. Wednesday, July 22, 7:00 P.M.

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The Bookshelf: Marion Cunningham’s Empty Plate Mac & Cheese

macandcheese_427x318 Recently inducted into our Who’s Who of Food and Beverage in America, Clark Wolf learned many things from his friend James Beard, but perhaps the best lesson was this: “Food is the most important thing.” We couldn’t agree more. Wolf's new book American Cheeses: The Best Regional, Artisan, and Farmhouse Cheeses, Who Makes Them, and Where to Find Them includes information about how cheese is made, how to store it, and how to serve it. He also traveled all over the country meeting cheesemakers and tasting an absurd amount of cheese. Rough life! At Wednesday’s Beard on Books, where Wolf dished about American cheese, he left us with these final words of advice, "Live a life worth living, with lots of cheese." A sentiment Beard surely would have second

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The Bookshelf: Marion Cunningham’s Empty Plate Mac & Cheese

macandcheese_427x318 Recently inducted into our Who’s Who of Food and Beverage in America, Clark Wolf learned many things from his friend James Beard, but perhaps the best lesson was this: “Food is the most important thing.” We couldn’t agree more. Wolf's new book American Cheeses: The Best Regional, Artisan, and Farmhouse Cheeses, Who Makes Them, and Where to Find Them includes information about how cheese is made, how to store it, and how to serve it. He also traveled all over the country meeting cheesemakers and tasting an absurd amount of cheese. Rough life! At Wednesday’s Beard on Books, where Wolf dished about American cheese, he left us with these final words of advice, "Live a life worth living, with lots of cheese." A sentiment Beard surely would have second

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News Feed: Luncheon Aboard the Queen Mary 2

Next Friday some lucky JBF members and guests are leaving dry land and boarding the legendary Queen Mary 2—where the number of tomes in the library (about 10,000) doesn’t quite reach the number of bottles in the wine collection (11,000). The diners will be treated to an opulent lunch at the ocean liner’s restaurant, the Britannia, as it docks in the Red Hook neighborhood of Brooklyn. Over on the Atlantic’s Food Channel, Wendy Littlefield is currently reporting on her own transatlantic voyage aboard the Queen Mary 2 in a multi-part series. Her latest account includes some staggering facts about the ship’s culinary operations: the kitchen crew, which includes no fewer than 230 employees, goes through 400 pounds of veal and beef bones for stock every day. Click here to read more about Littlefield’s sea voyage.

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JBF News: Chefs & Champagne® New York Online Bidding

Chefs and Champagne Chefs & Champagne, our Hamptons bash honoring Four Seasons Restaurant owners Alex von Bidder and Julian Niccolini, may still be ten days away, but, for the first time ever, you can bid on a variety of auction packages that would make any foodie salivate. We’ve got a cooking class for two at DeGustibus Cooking School, a Belgian beer dinner for six at New York City’s Markt, and a two-night getaway to historic Charleston, South Carolina. Online bidding is available through Wednesday, July 22. The silent auction will take place at Chefs & Champagne on July 25, 2009, in Sagaponack, New York.

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Staff Recipe: Chilled Zucchini Soup

Zucchini Soup Izabela Wojcik toiled on the line at several NYC restaurants before hanging up her clogs and becoming our director of programming. She whips up this flavorful and refreshing summer soup for a quick weeknight supper, or serves a little taste as an impressive prelude to a more elaborate menu.

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Tweet Eats: American Artisanal Cheeses

Cheese You guys sure love American cheese! We asked our Twitter followers about their favorite artisanal American cheeses and the responses were fast, furious, and delicious. Here are just a few to whet your appetite. Got cheese on the brain? Which ones did we miss? @kmistry73: Rogue Creamery’s Smoked Blue @Jnil88: Grayson Cheese from Meadow Creek Farm, VA.. Stinky is good! @kasekaiserina: Estrella Family, Meadow Creek, Lazy Lady, @TwigFarm, Consider Bardwell, Cato Corner, Andante, Capriole. Could name so many more dairies/cheeses. Point is: the American Cheese Revolution is here! So jazzed to be a part of it. @Gaaa79: fresh goat cheese made with cranberry and honey, i think it’s made in Broksville, found it at a market in union square! @DTarch: Gr

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