Q & A: Barbara Fairchild

Barbara Fairchild Barbara Fairchild was inducted into our Who's Who of Food and Beverage in America in 2000; since then she's freshened up the print version of Bon Appétit and expanded the magazine's website. She's now putting the finishing touches on its own iPhone app, which will surface later this year. Read on to hear why bologna is her favorite sandwich meat and more.

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Eye Candy: Beard House

Agnolotti Daniel Boulud and other chefs from his empire prepared this sweet corn agnolotti at the Beard House last week—it was topped with chanterelles, Thai basil, julienned black truffles, and rillons. Check out more photos from the event here.

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Worth Waiting For: Hot Doug's

Hot Doug's There are hundreds of hot dog joints throughout the city of Chicago, yet only Hot Doug's—the maker of gourmet weinies like the foie gras–sauternes sausage with sel gris and truffle aïoli—boasts lines that weave around the block and demand an hour of your time. Jamie Feldmar tells us why it's worth the wait. 
 
Hot Doug’s, Chicago
by Jamie Feldmar

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Field Trip: An Afternoon at the StarChefs International Chefs Congress

Pork scratchings

Pork rinds made by the Spotted Pig team

StarChefs.com is currently holding its fourth annual International Chefs Congress in New York City, a three-day culinary symposium that's open only to industry professionals. We stopped by on Sunday—the first day of the program—to take in some demonstrations, listen to panel discussions, and eat. When we arrived around noon, attendees were taking their seats around the main stage to watch a keynote panel called "What is American Cuisine?" (A topic we know a thing or two about—click here for our white paper, "The State of American Cuisine.") Hosted by our friend, Clark Wolf, the panel incl

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Eat this Word: Broccolini

BroccoliniWHAT? Something new under the sun. The California-based Mann Packing Co., which has trademarked the name “broccolini,” describes it as “an exciting new vegetable!” A cross between broccoli and gai lan (Chinese kale), broccolini also goes by the name asparation, though we agree with Elizabeth Schneider, who wrote in Vegetables from Amaranth to Zucchini that “If you were seeking a pharmaceutical to deliver hope to the respiratory system, you might check out something with a name like Asparation. It seems unlikely that you’d go shopping for a vegetable.” Whatever you call it, broccolini is sweeter and less fibrous than broccoli, and it has a peppery nuance. Schneider found it “as pretty as asparagus,” and “as versatile as broccoli.” WHERE? Rob Dacko, James LoCascio, and Jason Smith's Beard House dinner

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Food Matters: Discovering Elizabeth David

bittersweet_blog_200x300 Matt McAllester’s happy childhood was cut short by his mother’s mental illness. Upon her death McAllester is able to explore his mother’s history and, through her collection of cookbooks, discover the woman he thought he had lost forever. In his memoir Bittersweet, this Pulitzer Prize winner and former foreign correspondent lets readers into the painful, yet delicious process of cooking his way through his mother’s copies of Elizabeth David and other books. The following excerpt finds McAllester sorting through his mother’s books with his sister. Finally, months after the process of dividing up the spoils of death had begun, we sat on the floor going through the last of it. Family diamonds and pearl pins were laid out messily in a tan jewel cas

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On the Menu: George Mavrothalassitis's Vibrant Hawaiian Menu

George Mavrothalassitis Tonight we're thrilled to host our good friend, JBF Award-winner George Mavrothalassitis, along with Kevin Chong and pastry chef Leigh Ann Seto. In 1998 Mavrothalassitis opened Chef Mavro in Honolulu and wasted no time making a name for himself in Hawaii and among America's best chefs. Today you can still find him in that kitchen, surrounded by Hawaii's lush offerings of indigenous ingredients and artisanal products, or teaching a master class for the island's budding chefs. Featuring myriad ingredients from Hawaii's Oahu region, Mavrothalassitis's Beard House menu reads like an homage to the cuisine of the 50th state. Check it out below: Hors d’Oeuvr

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