What We're Reading: August 19, 2015

 

Momma’s boys (and girls): the love-hate relationship between bakers and their starters. [Serious Eats

 

Behind the scenes at Blue Hill at Stone Barns, where JBF Award winner Dan Barber has made eradicating food waste his delicious mission. [The Takeaway

 

Agent orange powder: you have the U.S. military to thank for all those bags of Cheetos. [Wired

 

New science suggests we shouldn’t fixate on cutting down on fat, carbs, or any other single macronutrient. [... Read more >

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Eat This Word: ‘Nduja

 

WHAT? Nestled at the “toe of the boot,” Calabria, Italy, is surrounded by crystal clear water and blanketed with rocky coasts, sandy beaches, and copious amounts of local agriculture. While Calabria has long been notorious for the ‘Ndrangheta mafia, it’s also the birthplace of ‘nduja: a spicy, spreadable salami, made with ground pork and red Calabrian chile peppers. Originating from a tiny village named Spilinga, the pigs destined for 'nduja are raised in a summery climate, and fed a diet of mostly acorns, grains, chestnuts, beets, and pumpkins. The time-honored process of making ‘nduja, one of the region's most cherished foods, begins with mixing the hand-ground pork trimmings together with salt and the chile peppers, and then kneading the combination into a smooth paste. The pork is then stuffed into a natural casing, briefly smoked, and then aged for months.  
 

‘Nduja tends to be on the spicy side, so combine it with a spoonful of ricotta cheese for a milder bite. This spreadab... Read more >

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The Bookshelf: Dan Barber's "The Third Plate"

 

This past spring JBF Award winner Dan Barber took the nose-to-tail and root-to-stalk philosophy a step further by transforming his acclaimed Blue Hill restaurant into the high-profile pop-up, wastED. The monthlong project tackled the food waste problem head-on, featuring dishes like monkfish wings and kale-rib stew. Barber credits his inspiration for the concept to the research he did for The Third Plate, which details his vision for the future of food, and won the medallion for Writing and Literature at our JBF Book, Broadcast, and Journalism Awards this year. Below, Barber digs into how our cultural history shapes our view of food, why wastED was so successful, and what chefs are doing to combat waste in the kitchen and on the table. 

 

JBF: In The Third Plate, you characterize America’s cultural conception of food as being based on everlasting abundance... Read more >

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What We're Reading: August 18, 2015

 

A California sushi chef is not only pushing boundaries through her menu, but also through her all-female staff. [MUNCHIES]

 

Shave off that milk mustache and try these dairy-free calcium sources. [Food Network

 

The rise and fall of food tech darling Good Eggs. [Food + Tech Connect

 

How did rosé go from guilty pleasure to luxury status symbol? [Vanity Fair

 

Heritage breeds, seeds, and menus: a new trend has chefs reaching back to colonial times for inspiration. [... Read more >

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The Southern Food New York Needs, According to Chef Matthew Bell

 

Southern-inspired fare is all the rage in New York City these days, but Matthew Bell, the chef at South on Main in Little Rock, Arkansas, will bring his interpretation to a special dinner at the James Beard House tonightWe caught up with the chef to learn where he eats on every visit to the big Apple, who he wants to grab dinner with while he's in town, and what Southern food he thinks NYC needs.

 

What is your favorite place to eat in New York, and what do you order there?
Matthew Bell: I only get to New York every so often from Little Rock so I always like to try new places—or classics I have never been to. The one place that seems to get me every time I am in town is... Read more >

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Eye Candy: ​Lemon Balm Tarts with Raspberries and Rosé Jelly at Chefs & Champagne

Photo: David Chow

 

At last month's 25th anniversary of Chefs & Champagne®, our annual summer tasting party in the Hamptons, we honored television personality, chef, and cookbook author Carla Hall​ with flowing Champagne Taittinger, the wines of Wölffer Estate Vineyard, and delectable culinary offerings from a select group of over 40 celebrated chefs. During our much-anticipated fête, chef Colleen Grapes of New York City's Oceana served perhaps one of the daintiest desserts of the evening: subtly sweet lemon balm tarts with raspberries and a gorgeous rosé jelly, all sitting atop a crispy shortbread base. The bright lemon cream was given a burst of flavor from the ripe summer raspberries and couldn't look any prettier with a final flourish of garden flowers. Th... Read more >

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What We're Reading: August 17, 2015

 

The history of the humble hamburger, an American classic. [FWF

 

Ditch your mixing bowl: make whipped cream in a mason jar. [The Kitchn

 

Food52 weighs in on the “spirit cocktails” of top food media companies. [Food52

 

Could powdered food be the answer to world hunger? [Mental Floss

 

A new study reveals that blac... Read more >

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Happy Hour: Meet the Negronita Cocktail

 

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.

 

It's no secret that the Negroni has a cult following among discerning tipplers, but we've got a riff that just might become your new standard. Created by our director of house programming, Izabela... Read more >

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On the Menu: Week of August 17

 

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

 

Monday, August 17, 7:00 P.M

Southern Charm

After honing his skills at Little Rock’s acclaimed Ashley’s at the Capital Hotel, chef Matthew Bell has struck out on his own with South on Main, a restaurant and performance venue that marries music, readings, screenings, and more with a menu of refined regional fare. Come to the Beard House for a taste of Bell’s sophisticated take on Southern favorites, for a meal that’s sure to be worthy of a standing ovation.

 

Tuesday, August 18, 7:00 P.M.

Philly Meets Pittsburgh

Square 1682, Philadelphia
No rivalries here: for this special Beard House dinner, chefs from stylish Kimpton Hotel properties in Philadelphia and Pittsburgh will unite to collaborate on a summer tasti... Read more >

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Sustainability Matters: August 14, 2015

 

How the Midwest's Corn Belt could be cooking the planet. [Mother Jones]

 

Sorry, Paleo-proselytizers: we may owe our big brains to carbohydrates. [NYT]

 

Treat your soil right and grow cover crops this fall. [MF]

A Spanish town has taken steps towards cutting food waste with their “solidarity fridge." [NPR]

 

Los Angeles experiments with millions of shade balls to protect drinking water.... Read more >

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