The 2015 Cooking Up Change Competition

 

For the fourth year in a row, the James Beard Foundation is the official culinary partner of Cooking Up Change, a nationwide high school competition that invites students to improve school lunches. Administered by the Chicago-based Healthy Schools Campaign, the 2015 competition consisted of nine regional qualifiers, in which high-school teams designed and prepared meals within the real-life constraints of limited ingredient lists and tight prep times. Finalists from each city advanced to compete in the national competition in Washington, D.C. last week.

 

 

Cooking Up Change

 

The teams' meals were judged on originality, taste, texture and appearance. After the votes were tallied, Debra Eschmeyer, executiv... Read more >

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Ask a Chef: Yehuda Sichel

 

Since its recent launch, Philadelphia's Abe Fisher restaurant has brought in accolades from Travel + Leisure and the Philadelphia Inquirer, among others. On Wednesday, June 17, chef Yehuda Sichel will bring his inspired takes on international Jewish cuisine to the Beard House. We spoke to Sichel about his highly-regarded Montreal smoked short ribs, who he'd like to serve them to, and what it takes to get a cook sent home.

 

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What is your inspiration behind the menu for this Beard House event?

I want to tell the story of growing up in a Jewish home, and how the path has taken me to where I am today.

 

 

What's a dish on your Beard House event menu that you're especially excited about or proud of, and why?

The chicken liver canapé, because it's a dish I've been working on for a few... Read more >

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Eat This Word: Poke

 

WHAT? Sashimi, Hawaiian–style. The Hawaiian word for “cut crosswise into pieces,” poke is also one of Hawaii’s most beloved dishes. Poke was originally developed as a way to preserve local seafood: The fish was cut, salted, and seasoned for extended shelf life. In its most basic and traditional form, poke combines cubes of raw ahi tuna, limu seaweed, ground kukui nuts, and sea salt. Sliced green onions, chile peppers, and soy sauce are more recent additions that reflect the 50th state’s melting-pot status. Once primarily served in the home, this island favorite can now be found everywhere from Hawaii’s supermarkets to the pupu, or appetizer, menu in fine-dining restaurants. Poke reached celebrity status in 1991 when local luminary and poke promoter Sam Choy (who calls the dish Hawaii’s “soul food”) started the Annual Poke Festival and Recipe Contest. The contest inspired thousands of amateur and professional chefs and helped expand the definition of poke t... Read more >

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What We're Reading: June 15, 2015

 

Take your dinner routine to the Subcontinent with these Indian recipes. [Food52

 

Overwhelmed by your CSA? JBF Award winner Hugh Acheson is here to help. [Serious Eats

 

The reason why your home ice cubes are never as crystal clear as the ones at cocktail bars. [The Kitchn

 

Which grapes pairs best with bananas? Scientists have discovered that just like us, chimps go ape for a glass of Pinot. [... Read more >

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Happy Hour: How to Make Cucumber Margaritas

Photo: Emilie Baltz

 

We've partnered with Simmer, a new app that allows you to generate step-by-step recipe videos that you can create, watch, and share from your very own kitchen. In the coming weeks and months, we'll continue sharing instructional videos that will teach you how to create tantalizing dishes from JBF Award winners, Beard House chefs, and even Beard himself, all prepared in James Beard's historic New York City kitchen.

 

Forget kale juice or wheatgrass shots: our new favorite way to drink our veggies is by mixing up this ultra-refreshing cucumber margarita recipe from JBF Award winner Rick Bayless.... Read more >

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On the Menu: Week of June 15

 

Here's what's coming up at the James Beard House and around the country:

 

Monday, Jun 15, 7:00 P.M.
Garden State Luxe 
Restaurateur Chris Cannon cut no corners when opening Jockey Hollow Bar & Kitchen: set in a restored historic mansion, the property features stunning architecture, a contemporary-art collection, an oyster bar, a sleek rathskeller that once housed the town jail cell, and a light-filled dining room where chef Kevin Sippel serves thoughtfully composed seasonal tasting menus.

 

Tuesday, June 16, 7:00 P.M.
Vermont Supper 
After its first iteration as a popular Burlington-area food truck, Aaron Josinsky and Nathaniel Wade’s Misery Loves Co. evolved into a bustling brick-and-mortar concept that includes a restaurant, bar, and bakery. Join us in sampling the rich flavors of Vermont’s terro... Read more >

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Sustainability Matters: June 12, 2015

 

Is grassfed beef more drought-friendly? [Grist

 

Your gut microbiome is the life of the party: researchers have found that young adults who eat more fermented foods have less social anxiety. [MUNCHIES

 

A new study from the Mayo Clinic suggests that dietary guidelines are based on faulty data. [FWF

 ... Read more >

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Throwback Thursday: JBF Award Winner Patrick O'Connell

 

If anyone can pull off the overall–chef jacket combo, it’s JBF Award winner Patrick O’Connell. In fact, his sartorial style just might be the perfect metaphor for the celebrated chef’s intermingling of regional traditions with elevated techniques. This TBT, we’re looking back at O’Connell’s 1993 visit to the Beard House kitchen, but if you’re looking for a taste of his influential cuisine, give his recipe for truffled popcorn a whirl. O’Connell’s contributions to American cooking will also be highlighted at an upcoming Beard House dinner, where chef Robert J. Ciborowski will pay homage to gastronomic giants.

 

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Ask a Chef: Kyle Itani

 

On Friday, June 12, Kyle Itani will serve Beard House diners the Japanese-influenced American fare that earned his restaurant Hopscotch a rave review from the San Francisco Chronicle and a Michelin recommendation. For this dinner, he's preparing a meal ranging from elevated takes on childhood favorites to the latest creations on his restaurant's menu. We spoke to him about his favorite foods, the inspiration behind his Beard House menu, and what his next travel destination will be.

 

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What is your inspiration behind the menu for this Beard House event?

Bringing the flavors and history of Japanese-American food into the spotlight. Also, to bring a snapshot of what my incredible staff does each night in Oakland.

 

What's a dish on your Beard House event menu that you're especially excited about or proud of, and why?... Read more >

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What We're Reading: June 11, 2015

 

You are what you drink: a new app aims to match drinkers to their perfect beer via genetic analysis. [MUNCHIES

 

Armed with a can of chickpeas, the possibilities are endless. [Serious Eats

 

Another reason to save your carrot tops and scallion ends: add a little light and water, and you’ll have a nearly unlimited supply. [... Read more >

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