A World of Possibilities

Allan Karl’s three-year tour of five continents led to some delicious discoveries

 

In 2005 Allan Karl began a solo journey around the world by motorcycle. He left behind a successful career in marketing, sold nearly everything he owned (including a wine collection rich in Screaming Eagles, Shaffers, and Harlans), and packed what remained in twin panniers affixed to his bike. As he planned the trip, friends and family tried to dissuade him, fearing for his safety, but he persisted with a smile.

 

“It’s my nature to be open and curious and happy to meet people, and I worked from the perspective of  a goodwill ambassador,” says Karl. “I believed then, and I still believe, that the world is a safe place, full of curious people, open to learning and sharing with each other.” 

 

He left Newport, California, on Independence Day, and came home three years later, having traversed 35 countries on five continents, covering 62,000 miles in total. Drawing on his extensive notes and ph... Read more >

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What We're Reading: July 7, 2014

Dark Chocolate

 

A new study shows that dark chocolate can really get your blood flowing. [NPR

 

Brew-specific glassware could improve the taste of your pint. [Popular Science

 

These days Americans expect more from their fast food. [CNN

 

Do you know the difference between a buckle and a betty? [Serious Eats

 

Brazilian hot dog makers transform your favorite team into a tasty dog. [... Read more >

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JBF in the News: Women in Culinary Leadership Panel

Women in Culinary Leadership Panel

 

Eater National has a handy roundup of quotes from our recent Women in Culinary Leadership Panel, held at New York City's Vermilion last week. The panel featured Top Chef judge Gail Simmons, Top Chef champion Kristin Kish, JBF's Susan Ungaro, Vermilion's Susan Ungaro, and chef and restaurateur Michael White, whose company, Altamarea Group, has been praised for its numerous and high-ranking female employees. The discussion, moderated by Food & Wine editor-in-chief Dana Cowin, focused on ideas for advancing and empowering women in the restaurant industry.

 ... Read more >

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Throwback Thursday: An Ode to Brazil's National Dish

Feijoada

 

As hundreds of thousands of soccer devotees flock to Brazil for the World Cup, the global spotlight has never been brighter on the country’s culture and traditions. However, long before FIFA, former JBF director of publications (and current executive vice president) Mitchell Davis, was charmed by Brazil and its national dish, feijoada. For his contribution to the “Galloping Gourmets: Culinary Postcards from Abroad” feature in the, Summer 1996 issue of Beard House magazine, he offered his culinary insight on the savory stew:

 

“Brazil: A National Treasure” 
By Mitchell Davis

 

Brazil is the fifth largest country in the world, so it’s no wonder each of its states has a distinct cuisine—from the succulent braised dishes of Minas Gerias to the palm-nut-oil-and-coconut-rich foods of Bahia. One dish, however, crosses state lines. On almost every Saturday afternoon in almost every inch of the country’s 3.3 million square miles, Brazilians participate in a... Read more >

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What We're Reading: July 3, 2014

Margaritas

 

The many origin stories of the margarita. [History Channel

 

Chinese oenophiles have acquired a taste for South African wines. [Bloomberg

 

A doctor in Seattle might have solved the peanut allergy issue. [NBC

 

There's more to simple syrup than just sugar and water. [Food Republic

 

The California Strawberry Commission fights to keep strawberry breeding a public affair. [... Read more >

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Recipe: Creamed Summer Corn

Creamed Summer Corn recipe

 

Today's recipe comes from Ad Hoc at Home, one of Thomas Keller's many indispensable cookbooks. Fans of elote, the popular Mexican street food, will recognize the addictive combination of lime, cayenne, and cream.

 

Get the recipe here.

 

 

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On the Menu: Week of July 7

A cocktail at the James Beard House

 

Tuesday, July 8, 7:00 P.M 
The Starr of Philadelphia 
Heralded by critic Craig LaBan as “one of the most thrilling culinary minds to land in Philly in years,” Peter Serpico put himself on the map with the opening of his eponymous hot spot, a collaboration with restaurateur Stephen Starr. Serpico’s creative, assured viewpoint—honed at the Momofuku empire—comes through in every dish on his meticulously curated menu.

 

Wednesday, July 9, 6:30 P.M to 8:30 P.M 
Cocktails Through the Ages 
Swizzles, sours, and punches—oh my! Join us for a festive walk-around cocktail party featuring an inspired group of mixologists from New York City’s most sought-after bars and lounges. The spirited evening will feature decadent canapés and seminal libations that reflect historic eras of cocktail f... Read more >

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Eye Candy: Beausoleil Oysters with Santa Barbara Uni, Ikura, Tobiko, and Ponzu Crème Fraîche

 

The brainchild of Japanese chef Ken Tominaga and JBF Award winner Michael Mina, PABU has introduced Baltimore to Japan’s version of the gastropub, or izakaya, where soulful small plates are the name of the game. At his recent Beard House dinner, executive chef Jonah Kim shared his take on this unique dining tradition with these elegant and eye-catching Beausoleil oysters with Santa Barbara uni, ikura, tobiko, and ponzu crème fraîche. Served by the spoonful during the cocktail reception hour, these passed canapés were a perfect one-bite flavor bomb. 

 

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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What We're Reading: July 2, 2014

 

The robot takeover begins with IBM Watson’s barbecue sauce. [NPR]

 

A different sort of food truck: moving companies partner to crack down on food waste. [Civil Eats]

 

The top ten new trends from the Fancy Food Show. [Ad Age]

 

A nonprofit website in Germany acts as a Craiglist for leftovers. [... Read more >

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Recipe: Smoked Pineapple–Braised St. Louis Spare Ribs with Blackberry Barbecue Sauce

 

When you break out the grill this holiday weekend, take your al fresco menu up a notch with these show-stopping ribs from Chris Lilly of Big Bob Gibson Bar-B-Q. The award-winning pitmaster uses a couple of surprising ingredients to give this recipe a fruity twist. Serve with a classic potato salad and lots of napkins.  

 

Get the recipe here.

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