What We're Reading: June 22, 2015

 

Holy guacamole: researchers are developing a leukemia-fighting drug from a chemical found in avocados. [FWF

 

Navigating the complex world of sustainable seafood is now a little bit easier with Paul Greenberg’s three simple rules. [NYT

 

Should you actually pay attention to sell-by dates? [LAT

 

Have dessert as a nightcap with this recipe for booze-infused ice cream. [... Read more >

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Happy Hour: Make Your Own Wine Jelly

 

Looking for another way to integrate wine into your daily routine? For some DIY advice, we turned to special projects manager Anna Mowry, who makes and jars her own gem-toned wine jellies. Follow this simple recipe, adapted from Canning for a New Generation by Liana Krissoff, and you’ll have a unique spread that’s perfect on toast, with cheese, or even in your morning oatmeal. It also makes for a sweet hostess gift for all those impending summer barbecues. 

 


Yield: 5 half-pint jars

 

Pectin stock:
3 pounds tart apples, such as Granny Smith
6 cups water

 


Jelly:
One 750-milliliter bottle wine
... Read more >

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On the Menu: Week of June 22

 

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

 

Monday, June 22, 7:00 P.M.
Great Country Getaway 
One of New Jersey’s most storied restaurants, the Ryland Inn beckons epicureans with its idyllic location, historic and luxurious environs, lauded wine collection, and top-notch fare crafted by chef Craig Polignano. Join us at the Beard House for an elegant evening that will prove why the Garden State property is a perennial culinary destination.

 

Saturday, June 27, 1:00 P.M.
Friends of James Beard Benefit: Chicago
If you’re interested in hosting a benefit or would like to learn more, please contact Diane Harris Brown at dhbrown@jamesbeard.org or 212.627.1128. Proceeds support the Foundation’s scholarships a... Read more >

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Sustainability Matters: June 19, 2015

 

New research from the University of Iowa suggests that salt consumption can actually mitigate the amount of fat absorbed in digestion. [MUNCHIES

 

A new video has serviced showing animal cruelty at a California poultry producer which is certified by the American Humane Association. [Mother Jones

 

Workers for a major Washington berry producer are pushing to unionize and improve labor conditions. [NPR

 

A former S... Read more >

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Recipe: Vanilla–Pisco Flan with Roasted Strawberries

Recipe for Vanilla–Pisco Flan with Roasted Strawberries

 

In this elegant dish from chef Ricardo Zarate, an otherwise standard-issue flan gets a hit of mosto verde pisco, a highly prized South American brandy that's distilled from partially fermented grape must. The finished custards are topped with strawberries that have been roasted in brown sugar, lemon, honey, and more brandy. Get the recipe here.

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Throwback Thursday: Forgione Father's Day

Photo by Jane Miller

 

JBF Award winner and “Godfather of American Cuisine” Larry Forgione probably wakes up to quite the Father’s Day breakfast in bed, thanks to his son, Iron Chef Marc Forgione. This TBT, we’re looking back at this dining dynastic duo’s 1998 trip to the Beard House kitchen, where they celebrated the holiday by preparing (along with Larry’s own dad, Michael Forgione) a luxurious lunch fit for all varieties of patriarchal palates.

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Ask a Chef: Jon Matsubara

 

The direct flight to Honolulu is more than 10 hours long, but on Friday, June 19, chef Jon Matsubara will transport guests there in just one meal. Matsubara, a Jean-Georges and Bouley alum, is bringing the modern flavors of his restaurant Japengo and his home state of Hawaii to the James Beard House. We spoke to him about his current favorite ingredients, biggest culinary inspiration, and his secret reality TV dreams.

 

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

I’m excited about all of them. They are all a collection of past experiences. Every dish has had an impact on my life, and offers a taste of the Hawaiian Islands, using pristine ingredients from our local sources.

 

Who’s been your biggest inspiration?

Dan Barber. He’s an... Read more >

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What We're Reading: June 18, 2015

 

From Fribble to Frosty: the frozen drinks that quench our ice cream thirst. [Bon Appétit

 

New research suggests dark chocolate could replace your afternoon cup of joe. [Food Network

 

Maximize your market haul with these tips. [Food52

 

Dip into the past with a visit to the Moorhead, Minnesota Dairy Queen. [Serious Eats

 ... Read more >

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Expo Milano: NASA, Rick Bayless, Foods of Louisiana, and More

The USA Pavilion at Expo Milano

 

On any given day at Expo Milano, the first-ever food-focused world's fair that's now open in Milan, visitors can experience a veritable buffet of international cuisine, state-of-the-art tech and design, and food-themed programming. Here's a sampling of what's happening at the USA Pavilion, which was produced by JBF and the International Culinary Center:

 

Terrace Talks: held on the roof of the pavilion, Terrace Talks hosts speakers and panels on a variety of food topics. Today the series is visited by NASA's Charles F. Bolden Jr., who will discuss the program's Earth observations and ideas for improving life on our planet. 

 

James Beard American Restaurant: modeled after our own James Beard House in New York City, the USA Pavilion–affiliated... Read more >

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20 Inspiring Quotes from Our 7th Chefs Boot Camp for Policy and Change

 

Last week, 15 chefs from around the country met at Glynwood, a nonprofit farm in New York’s Hudson Valley. The occasion? Our seventh JBF Chefs Boot Camp for Policy and Change, a program geared toward building a network of colleagues who all have a common goal: to use their voices to become effective leaders for food-system change. They had a few minutes to marvel at the bucolic setting—and their fellow Boot Campers (yes, that is Rick Bayless!)—before getting down to work. In 36 hours, they’d be heading back to their restaurants armed with tools to become compelling advocates for the issues they’re passionate about, as well as more than a dozen lifelong friends and comrades in the food revolution. Here are some of the most inspiring quotes from the retreat:

 

“Even though this is a competitive business, if there's something we can agree on and we know that... Read more >

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