Happy Hour: Fuoristrada Grillo

Photo by Rina Oh

 

At a recent Beard House dinner, we noticed some unusual packaging for the wine served with chef Mark Ladner’s timballo di gattopardo. The pairing, a 2012 Fuoristrada Grillo, wasn't poured from a bottle, but from a slim, rectangular carton that was not unlike a cafeteria juice box. We reached out to Momofuku beverage director Jordan Salcito, who coordinated the evening's pairings, to learn more.
 
Salcito explained that she was on the lookout for Grillo, a Sicilian grape whose “naturally rich texture and earthy, mineral profile” would complement the timballo’s braised poultry, green peas, and summer truffle. She landed on the Fuoristrada Grillo by Monte Bernadi, a winery known for biodynamically farmed Tuscan bottlings.

 

The wine also had a surprising feature: it was packaged in recycla... Read more >

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Sustainability Matters: July 11, 2014

 

A new comprehensive study finds that organic produce is significantly higher in antioxidants, and lower in toxic materials, than their conventional counterparts. Researchers say the additional antioxidants are nutritionally equivalent to eating an extra one to two portions of fruits and vegetables each day. [The Guardian]

 

From salmon to scallops: 10 things you didn’t know about the U.S. seafood market. [Civil Eats]

 

The Peanut Corporation of America insists the U.S. government dismiss its case against organization executives related to last year’s salmonella outbreak due to “egregious” requests for disclosure documents. [Food Politics]... Read more >

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On the Menu: Week of July 14

The James Beard House

 

Here's what’s happening at the James Beard House next week: 

 

Monday, July 14, 7:00 P.M  
Bastille Day Elegance 
David Gilbert is revolutionizing fine dining in Detroit with the recent opening of Marais, hailed as “Restaurant of the Year” by Hour Detroit, which described a meal there as “simply extraordinary.” Stints working for Thomas Keller and Michel Bras are obvious influences: Gilbert’s extremely ambitious, elegant menu is executed with aplomb.

 

Tuesday, July 15, 6:30 P.M 
Summer Wine Dinner at Cookbuzz Wine Studio 
Join the James Beard Foundation Greens (foodies under 40) as we celebrate summer at the acclaimed Corkbuzz. The chefs at Corkbuzz will prepare a delicious multi-course menu highlighting... Read more >

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Eye Candy: Chilled Heirloom Tomato–Berry Soup with White Chocolate Parfait, African Blue Basil, and Red Ribbon Sorrel

 

An equal-opportunity dining city, Charleston has everything from authentic Lowcountry fare to avant-garde tasting menus. At Tristan, Nate Whiting’s acclaimed cooking encompasses it all, offering creative, Southern-rooted dishes that “take diners on a delicious romp through modern cuisine,” as per the Charleston City Paper. At his recent Beard House dinner, chef Whiting served this vibrant chilled heirloom tomato–berry soup with white chocolate parfait, African blue basil, and red ribbon sorrel as the first course. Staying in step with the color palette, the delightful soup was paired with a crisp, salmon-hued rosé. 

 

View this event's menu and details here. For upcoming Beard House dinners, check out our events calendar. Photo by... Read more >

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Throwback Thursday: Interesting Ice Cream at the Beard House

Blue Berry Ice Cream

 

From celery sorbet to Thai basil ice cream, unusual frozen treats are all the rage at upcoming Beard House events. In his Spring 1996 Beard House Magazine article, “I Scream, You Scream, We All Scream for… Crab Ice Cream?”, former JBF associate editor Adam Rapoport, whom we all now know as Bon Appétit's editor-in-chief, reported on a similar phenomena. Check out some of the funky flavors that appeared at Beard House dinners in 1996, then continue reading for a preview of the innovative ice creams at our upcoming events.

 

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Survey the variety of ice creams recently served at the Beard House, a... Read more >

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Ask a Chef: Mike Isabella's Culinary Travel Inspiration

 

For our travel issue of JBF Notes, we asked top toques about their favorite international locales for culinary inspiration. Below, chef Mike Isabella of Kapnos, Graffiato, and G Sandwich in Washington, D.C., shares his picks for Lima, Peru:

 

Some of the vegetables and seafood in Peru are unlike anything you can get anywhere else in the world. It's so fresh and unique.

 

Chef Gaston Acurio's La Mar is a really special place. Gaston is one of the most talented chefs in the world, and La Mar was so successful in Lima he opened locations in New York and San Francisco. Memorable dishes include the sea urchin ceviche and the black clam ceviche.

 

Ayacucho for the coy (guinea pig). Trying it is a really unique experience. It's marinated, then deep-fried for twenty minutes. It's flavorful and falls off the bone. 

 ... Read more >

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What We're Reading: July 10, 2014

Grapes

 

Extremely expensive grapes are given as wedding gifts in Japan. [Food Beast

 

The science behind taste-altering foods. [Wired

 

Pilot initiates pizza party for passengers on a grounded plane. [Huffington Post

 

The latest in croissant cross-breeding: the Crupcake. [ABC

 

Fortune fabrication: the process of making the all-knowing cookie. [Food Republic

 

Forget Pinkberry: Frobot is the fro-yo... Read more >

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Ask a Chef: Where to Eat in Hong Kong

For our travel issue of JBF Notes, we asked top toques about their favorite international locales for culinary inspiration. Below, 2014 JBF Outstanding Pastry Chef award winner Dominique Ansel shares his picks for Hong Kong:

 

Lamma Island (photo by Andy Enero)

 

Seafood

Taking a little ferry from Hong Kong to Lamma Island for seafood was an unforgettable experience. Something as simple as shrimp was so sweet and tender and worked perfectly with sliced fresh chiles and soy sauce. And don’t forget to try the mantis prawn, or “pissing shrimp,” which comes with a mountain of fried garlic.

 

Dim Sum

Whether you try one of the aged institutions like Lin Heung Tea House, choose a crowd favorite like Maxim’s City Hall, or go for the fine-dining Michelin star–rated dim sum in the Four Seasons’ Lung King Heen, I really believe that trying fresh-made dim sum can be such an inspiration. Every littl... Read more >

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Test Your Eat-Q: Travel Edition

Heading to any of these international destinations this summer? Match each one to the dish you shouldn’t miss there:

 

 

 

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Ask a Chef: Where to Eat in San Sebastián, Spain

For our travel issue of JBF Notes, we asked top toques about their favorite international locales for culinary inspiration. Below, chef Bryce Shuman and GM Eamon Rockey of the 2014 JBF Award–nominated Betony share their picks for San Sebastián, Spain:

 

Bar Zeruko (photo by Anders Lanzen)

 

San Sebastián’s gastronomic community resonates with a strong sense of pride in regional Basque culinary tradition, from their pintxo bars to some of the world’s most famous food destinations. Don’t miss:

 

Bar Zeruko for the amazing array of highly progressive tapas.

 

The market under the Plaza de la Brecha for the city’s finest selection of produce and seafood.

 

Gran Paladar for the best olives and cured meat in the city. (The family who owns it is the archetype for the city: passionate, kind, hospitable, and warm!)

 ... Read more >

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