Happy Hour: James Beard's Old Fashioned

Old Fashioned

 

After a long workweek, it’s time to kick back with a simple and satisfying cocktail that uses items commonly found in a home bar. James Beard himself crafted an Old Fashioned recipe that takes the drink down to its essential ingredients. In his own words, “This is my own version of the Old Fashioned, for I loathe ‘fruit salad’ in a drink and all the decorations that usually accompany this simple cocktail.” So drop the cherry, forget the orange wedge, and whip up this timeless drink. Get the recipe here.

 

Alyssa Haak is a New York City–based writer and editor. Find her on Twitter and Instagram.

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Awards Watch: The 2015 Who's Who of Food & Beverage in America

The 2015 Who's Who of Food & Beverage in America

The James Beard Foundation is proud to announce the five 2015 inductees to the Who’s Who of Food & Beverage in America. This prestigious award is given to renowned culinary professionals who have made a significant and unique contribution to the American food and beverage industry. We'll be honoring the new inductees at the James Beard Awards ceremony at Lyric Opera of Chicago on Monday, May 4.

 

The 2015 Who’s Who of Food & Beverage in America inductees are:

 

Allan Benton, Pork Producer and Purveyor

The owner of Benton’s Smoky Mountain Country Hams, Allan Benton has been described by Saveur magazine as "one of the most re... Read more >

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On the Menu: Week of March 16

Photo by Jeffrey Gurwin

 

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

 

Monday, March 16, 7:00 P.M. 
The American Table: Rustic and Refined 
JBF Award winner R.J. Cooper treats discerning D.C.-area diners to modernist American cuisine with fanciful 24-course menus at one of his restaurants and an intimate study of Mid-Atlantic farmland at the other. Join us at the Beard House for his elaborate Brandt Beef dégustation and the opportunity to taste both of his lauded concepts under one roof.

 

Wednesday, March 18, 12:00 P.M.
Beard on Books: Mastering My Mistakes in the Kitchen
In her new book, Mastering My Mistakes in the Kitchen, the longtime editor-in-chief of Food & Wine reveals her deep, dark secret: she couldn’t cook. Thankfully, she had an a... Read more >

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Sustainability Matters: March 13, 2015

 

A new Kickstarter campaign wants to fund the creation of the world’s first "plantable" coffee cup. [Modern Farmer

 

A restaurant franchise lobbying group has opened a court case challenging Seattle’s new $15 minimum wage. [Al Jazeera

 

School lunch programs across the country want to source locally, but face stumbling blocks like bureaucratic red tape and contractual disputes. [NPR

 

A new online tool called the Vegetarian Calculator claims to tally the number of animals killed to feed an omnivore over a set period of time. [... Read more >

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Eat This Word: Pupusas

 

WHAT? Referred to as “a distant cousin of the empanada” by Rob McKeown of the Boston Phoenix and “the world’s most overlooked pancake” by Robert Sietsema, pupusas are less well known than their Mexican counterparts, but just as tasty. A staple food in El Salvador, pupusas are thick, handmade corn tortillas made with masa harina (a dried hominy flour) and water. Traditional pupusa preparation calls for kneading the ingredients together before slapping the dense dough into disks and frying them on the griddle until hot and golden brown. Before cooking, pupusas are often stuffed with savory fillings such as quesillo, a mild, white cheese, fried pork rinds, braised chicken, refried beans, or loroco, an edible Central American flower. The snacks are usually served with curtido, a pickled cabbage slaw, and salsa. Pupusas were brought to the United States by El Salvadoran immigrants and they are sold in pupuserías in cities across the country.

 ... Read more >

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Throwback Thursday: 2015 Awards Gala Chef Co-Chair Rick Bayless

 

With less than two weeks to go until our 2015 JBF Awards nominee announcement, the excitement in the air is palpable. For this week's TBT, we've unearthed a retro photograph of JBF Award winner Rick Bayless sporting a groovy hat and some funky specs while cooking at the Beard House. We can't wait for him to suit up as a gala chef co-chair at this spring's main event, coming May 4 to Lyric Opera of Chicago. See the full list of Awards gala chefs here.

 

Curious about the details of JBF's upcoming fête in Chi-town? Watch this clip of JBF president Susan Ungaro's recent interview on Windy City Live!

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What We're Reading: March 12, 2015

 

Let's celebrate the warmer weather with some mouthwatering layer cake. [HuffPo]

 

White Oak Pastures, one of the country's top grass-fed beef purveyors, is starting to look beyond beef. [NYT]

 

McDonald's is making a big splash with its plan to add kale to its menu. [LA Times

 

Score the hidden deals at your local Whole Foods. [Thrillist]

 

Many agronomists say sorghum is the grain we all should be growing. [... Read more >

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Expo Milano: Meet Our Student Ambassadors

 

Over on the USA Pavilion blog, our planners have introduced the Pavilion's official Student Ambassadors, who will serve as docents and first points of contact for visitors to the site. These American students hail from 94 colleges and 34 states, and they collectively speak 28 foreign languages. Learn more about them and their enviable roles here.

 

As we’ve been reporting for several weeks now, we’re leading the conception and buildout of the USA Pavilion at Expo Milano 2015, the first world’s fair to focus exclusively on food. View... Read more >

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'Gram Worthy: Belgian Bitter Chocolate Clafoutis with Candied Red Beets and Buttermilk Anglaise

Belgian Bitter Chocolate Clafoutis with Candied Red Beets and Buttermilk Anglaise

 

If you love to see what happens behind the scenes in restaurants, drool over gorgeous food photography, and creep on your favorite chefs (we're majorly guilty of this!), then be sure to follow us on Instagram, where our editors deliver eye-catching dispatches from the Beard House and beyond! The photo above shows Belgian Bitter Chocolate Clafoutis with Candied Red Beets and Buttermilk Anglaise​, prepared at the Beard House by chef (and former Top Chef contestant) Bart Vandaele of Washington, D.C.'s Belga Café​​... Read more >

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What We're Reading: March 11, 2015

 

Turn your dinner party into a fine dining experience with these plating tips. [Food 52

 

Fuchsia Dunlop shares her favorite Chinese cookbooks, as well as the regional cuisines she thinks we should keep an eye out for. [Serious Eats

 

Lonely bananas remain fresh for longer. [Lifehacker

 

Stop complaining about your grocery bill: we currently spend less than ten percent of our income on food. [NPR

 

The new app Foodie Shares is trying to be the AirBnB of home-cooked mea... Read more >

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