Scholarship Spotlight: Lucas Williams

Twenty years ago, the only culinary education most high school students received was a lesson in making apple pie in home economics class. But today there are culinary arts curriculums in many high schools across the country, including Cape Cod Regional Technical H.S., which is where JBF Scholarship recipient Lucas Williams discovered that he had a talent for cooking. Now a student at the New England Culinary Institute in Essex Junction, Vermont, Williams is on track to receive his bachelor's degree in restaurant management in 2011. He hopes one day to open up his own restaurant where, he says, he plans to "pass on my love of food to my employees and help them see how rewarding the food industry can be." Learn more about the JBF Scholarship program.

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Tweet Eats: Our Twitter Cook-off Semifinalists

recipe_contest_427x318 Narrowing down our recipe entries to 15 was tough. There is so much creativity out there, not just with the tweets; but with ingredients and the recipes themselves. We can’t wait to get cooking, but first we need your help. Below we’ve listed our semifinalists. Take a look and vote for your favorite. On Wednesday the five most popular recipes will become our finalists, which we will be preparing for our judges. Vote now. Vote often. [poll id="1"]

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Recipe: Peach–Krispy Kreme Bread Pudding

Peaches
For this playful riff on bread pudding, Southern chefs Jason Gray and Jean-Pierre Marechal use delicious, juicy peaches and sweet, airy Krispy Kreme Doughnuts. You might feel tempted to just dunk the gooey doughnuts in your morning coffee, but try to resist: this recipe is worth the sacrifice.

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What's in a Name: L’Espalier, Boston

Bringing French haute cuisine to the Northeast, Frank McClelland’s much-lauded restaurant takes its name from a French word, derived from an Italian word meaning “something to rest the shoulder against.” It’s also the term for latticework that supports fruit trees and flowers—especially roses. Appropriate for a colonial New England townhouse-turned French restaurant.

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Recipe: Tri-Star Strawberry Shortcake with Corn Biscuits

Strawberry Shortcake

At last month's Chefs & Champagne, Colleen Grapes of the Red Cat in New York took a summertime classic and made it a revelation, tucking fresh corn kernels inside shortcake biscuits and soaking strawberries with the elegant flavors of vanilla and lemongrass. The dessert is perfect for a casual summer get-together in your backyard. Click here for the recipe.

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On the Menu: August 16 to August 22

Kitchen Here’s what happening at the Beard House next week: Tuesday, August 18, 7:00 P.M. Legends of Barbecue Barbecue legend Ed Mitchell is famous for his succulent North Carolina–style chopped whole hog—served with the area’s tangy apple cider vinegar sauce, of course—but he has also made a name for himself by recruiting area hog farmers to raise the fatty, pastured pigs whose flavorful meat he remembers from childhood. Wednesday, August 19, 7:00 P.M. Bold Taste of Charlotte The boldest food in Charlotte these days? It’s coming out of the kitchen of a 28-seat restaurant in the Marriott City Center. At the dramatic Savannah Red, chef de cuisine Jason Gray has blown away area critics and diners with his fearless, witty takes on traditional Southern

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Recipe: Bacon and Egg

Pork bellyEvan Percoco served this delicious take on the classic bacon and eggs at his dinner at the Beard House. With braised pork belly and a deep-fried poached egg, this dish is a protein-heavy comfort food for the breakfast lover in all of us. Bao Ong, one of our kitchen volunteers, attended the dinner, and cited this dish as the most memorable component of chef Percoco's menu. You can read Bao's account of the dinner here.

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