Q & A: Dan Barber

Dan Barber

Dan Barber, who took home this year's Beard Award for Outstanding Chef (his third medal in three years), is clearly no stranger to the JBF Awards: last year he co-chaired the event, when the theme was "Artisanal America." Back then we spoke to the ambitious chef about a huge hog, how lucky Northeasterners have it, and his appreciation for artisanal products. Below is the interview in full. James Beard Foundation: What would you eat for your last meal on earth? Dan Barber: It would have to be Boris, a 900-pound boar from Stone Barns, who was slaughtered last February. I've never seen fat marbling like that before. JBF: What's your earliest food memory? DB: My aunt's scrambled eggs—whisked over a double boiler and finished with pounds of butter and herbs. I remember how they slid down my throat. JBF: What's your favorite regional in

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Test Your Eat-Q: Picnics

The temperature is ticking upward and the sun is lingering a little longer—we couldn't be happier. The season of picnicking—one of James Beard's favorite ways to dine—has arrived at last. Before you head out with your basket and sunscreen, see if you can answer the following question: Which popular outdoor food is the least likely to spoil in the sun?

A. Hamburger B. Egg salad C. Grilled chicken D. Hot dog

Find out if you have the correct answer, and learn some other fun facts about outdoor dining while you're at it.

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At the Beard House: May 17 to May 23

Here’s what happening at the Beard House next week: kitchen3akrishnadayanidhi Tuesday, May 19, 7:00 p.m. Taste of Luxury Brendan McHale, Jack’s Luxury Oyster Bar, NYC Wednesday May 20, 7:00 p.m. Tel Aviv’s 100th Anniversary Meir Adoni, Catit, Tel Aviv, Israel For details and reservations, visit www.jamesbeard.org or call 212-627-2308. (Photo by Krishna Dayanidhi)

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Eye Candy: Beard House

Beignets Caramelized garden onion beignets, prepared by Jason Robinson and his team from the Inn at Dos Brisas in Washington, TX. April 28, 2009, The Beard House, NYC (Photo by Lisa Ozag)

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Eat this Word: Sea Beans

Sea Beans WHAT? Nautical haricots verts. Popeye may have had spinach, but a seafaring vegetarian's delight is the sea bean. The American sea bean is a type of samphire [SAM-fy-uhr] known as salicornia. Its other aliases are glasswort (it was used to make glass at one time), marsh samphire, and sea pickle. Sea beans proliferate on both the Pacific and Atlantic coasts. Some have spiky green leaves that make the plant look like a skinny miniature cactus without the needles. Others look surprisingly similar to Chinese long beans. The crisp leaves and stems smell and taste like sea salt. Fresh sea beans can be found from the summer through the fall, and are best when used fresh or pickled. When cooked, sea beans have a tendency to taste salty and even fishy. WHERE? Dominic Zumpano's Beard House dinner WHEN?

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The Bookshelf: Beard on Books Recap

olives and orangesYesterday, at Beard on Books, Sara Jenkins discussed her cookbook Olives & Oranges: Recipes and Flavor Secrets from Italy, Spain, Cyprus & Beyond with guests at the Beard House. She joked that she is “really a home cook who got misplaced in a professional kitchen,” and in testing recipes for the book she happily rediscovered the joys of home cooking. Jenkins truly believes that simplicity rules: “The greatest thing you can do to food is not mess it up.” As the daughter of a foreign correspondent, Jenkins grew up throughout the Mediterranean. While in Italy, Lebanon, and Cyprus, she was exposed to a rural existence where electricity was a novelty and eating with friends and family was at the heart of life. Her memories are filled with good food and wonderful ingredien

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Eye Candy: Beard House

Alain Allegretti's hors d'oeuvre Tuna niçoise with sliced cucumbers, quail eggs, and tapenade, part of Alain Allegretti's Provençal dinner at the Beard House. May 6, 2009, The Beard House, NYC (Photo by Geoff Mottram)

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Free Money: 2009 JBF Scholarships

There is still time to apply for a 2009 JBF Scholarship and make culinary school a reality. With over 75 scholarships and tuition waivers available for schools all over the world, realizing your culinary dreams has never been easier. The FINAL DEADLINE for Applications is MAY 15. Apply now!

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Food Matters: Breakfast for Dessert

Honey, Bacon, and Apricot Cornbread with Maple Ice Cream

Salty, crispy, and unrelentingly popular, bacon seems to have its greasy grip on nearly every dish, cocktail, or bizarre internet meme we encounter these days. Needless to say, we weren't surprised last year when the pork product started showing up in desserts at the Beard House and around the country. But then it became clear that an even larger, sunnier trend was emerging: breakfast-inspired desserts. Some stem from a pastry chef's personal morning ritual, while others are pure like-you're-a-kid-again fun. Whatever the inspiration, we're just happy that we don't have to set our alarms to enjoy these morning-style treats.

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Eye Candy: Beard House

Tru Dessert Plates of smoked chocolate crémeux with naval orange, salted hazelnuts, and malted caramel, prepared by Meg Galus of Tru in Chicago. April 29, 2009, The Beard House, NYC (Photo by Philip Gross)

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