What We're Reading: April 28, 2015

 

Sorry, Harlem: chicken and waffles is actually a German invention. [FWF

 

Toss out the tortillas and give the tortas a try. [Serious Eats

 

Chipotle has vowed to stop serving G.M.O. products. [NYT

 

Is your Vitamix or Blendtec really worth its hefty price tag? [... Read more >

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Video: How to Make Truffled Popcorn

 

We're excited to announce our partnership 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 share 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.

 

The culinary industry's biggest night is just around the corner, so start planning a gathering with your food-loving friends for a screening of the James Bear... Read more >

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Interview with April Bloomfield of the Spotted Pig, Nominated for Outstanding Restaurant

April Bloomfield

 

For ten years, the Spotted Pig has assuredly upheld an egalitarian ethos while also basking in enviable cultural cachet—no easy feat in one of the world’s most fickle and fastidious dining cities. Now that the restaurant has earned its first Outstanding Restaurant nomination, we discussed the Pig's enduring appeal, its under-the-radar best dishes, and more with executive chef April Bloomfield.

 

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JBF: Congrats on your nomination! All of our Outstanding Restaurant nominees have been operating for at least ten years. We’d love to hear your thoughts on why the Pig has been successful for an entire decade, and why New Yorkers continue to love to dine there.

 

AB: Thank you so much! We are thrilled to be nominated. It is such an honor to be recognized for this restaurant that means so much to me. I think people like the Pig because it offers a welcoming, comfy space where you can get delicious, consistent f... Read more >

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Eat This Word: Pea Shoots

 

WHAT? Trendy tendrils. Long used in Chinese cooking, pea shoots are just beginning to find popularity on menus in this country. The pretty green tendrils, actually the leaves and shoots of the young pea plant, are a spring delicacy in China. Pea shoots, called dau miu in their native land, may be grown from a variety of pea plants but are traditionally culled from immature snow peas. Pea shoots are sweet, tender, and have a strong pea taste. You cook them as you might any green—very quickly in hot oil with, perhaps, salt, garlic, and a splash of sherry or rice wine.

 

WHERE? Beltane in the Berkshires 

 

WHEN? April 28, 2015

 

HOW? Housemade High Lawn Farm Ricotta Gnocchi... Read more >

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Coming of Age in the 90s

 

As the Beard Awards turn 25, we look back at how the iconic program made its mark  

 

Remember the food scene in 1991? Rick Bayless does. “We used to build towers in the 1990s, and they had to be deconstructed before you could eat it,” says Bayless of the era’s most iconic plating trend. “I’ll never forget the first time I went to Alfred Portale’s Gotham, and he built everything really tall.” Back in 1991—the year of the inaugural Beard Awards—there might have been edible towers but there were no gastropubs, no ramen temples, no Nordic hot spots. Restaurant-goers did not share food photos and television had not yet spawned a Food Network. Food & Wine magazine anointed some guy named Tom Colicchio “Best New Chef,” Mario Batali was still a faceless cook at a place called Rocco’s, and David Chang was 14 years old. 

 

By 1991, the bacchanalia of the eighties, with its overwrought salmon mousse quenelles and rich Alfredo sauc... Read more >

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What We're Reading: April 27, 2015

 

Bad news for those of us who enjoy eating our feelings: sugar and stress are related. [NYT

 

Texas ranchers strive for the perfect rib-eye. [NPR

 

We're crazy about ramps: learn best ways to cook them. [Huff Po

 

Making ceviche doesn't have to be reserved for the professionals. [Bon Appétit

 

Famous chefs have an important message for seafood consumers: eat the little fish. [... Read more >

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Interview with Beverly Kim and Jon Clark of Best New Restaurant Nominee Parachute

Beverly Kim and Jon Clark of Parachute

 

At Parachute, a 40 seater in Chicago's Avondale neighborhood, husband-and-wife team Jon Clark and Beverly Kim present a unique vision of Korean-American cuisine, borrowing flavors from France, China, Morocco, and elsewhere. Read on to learn more about the duo and their Best New Restaurant–nominated venture.

 

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JBF: Your website describes the cuisine as globally inspired Korean-American. What inspires you when you’re developing your dishes and menu?

 

JC + BK: There are several different inspirations to our dishes. The product themselves inspire us to create dishes that highlight the seasons. We're also inspired by our food memories.

 

JBF: What’s the story behind the restaurant’s name? 

 

JC + BK: To us, Parachute is a personal story of turning negatives to positives. It also represents having an open mind, being free flowing, and safety. ... Read more >

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The 2015 Book, Broadcast, and Journalism Awards: Complete Winner Recap

 

Thanks for joining us for the 2015 Book, Broadcast, and Journalism Awards! Here's the full list of tonight's winners. Congratulations to all! 

 

 

2015 Book, Broadcast & Journalism Award Winners

The James Beard Foundation would like to acknowledge the generous support of Breville.

 

 

Book Awards

   

Cookbook Hall of Fame

 

Barbara Kafka

 

 

Cookbook of the Year: 

 

Yucatán: Recipes from a Culinary Expedition

David Sterling

(University of Texas Press)

 

 

American Cooking 

 

Heritage

Sean Brock

(Artisan)

 

 

Baking and Dessert  

 

Flavor Flours: A... Read more >

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The 2015 JBF Publication of the Year: Gravy

Directional, multiplatform, and enriching, Gravy, a publication of the Southern Foodways Alliance (SFA), has a vital mission: “to document, study, and celebrate the diverse food cultures of the changing American South.” The SFA publication and its affiliated podcast deliver splendidly on that mission. Led by editor-in-chief John T. Edge, who is also director of the SFA, the magazine is edited by Sara Camp Arnold. Tina Antolini hosts and produces the Gravy podcast. Taken together, Gravy finds inventive and provocative ways to tell compelling stories.

 

Although slight in size, this quarterly magazine, delivered to all SFA members and paired with its weekly podcasts, is broad and effective in its editorial intent. We want to read it and listen to it, to engage with the foodways and oral traditions of real people. Neither generational nor biased, with stories both urban and rural, Gravy invites us into the cultural and hist... Read more >

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2015 JBF Journalism Award Winners

Molly Wizenberg (Photo by Anna Mowry)

 

Here's our final recap from tonight's ceremony: the Journalism Award winners! Stay tuned for Publication of the Year.

 

The 2015 Journalism Award winners:

 

Dining and Travel

   

The India Issue

The Editors of Saveur

Saveur

 

 

Food and Culture 

 

“The Toxic, Abusive, Addictive, Supportive, Codependent Relationship Between Chefs and Yelpers”

Rebecca Flint Marx

San Francisco Magazine

 

 

Food and Health

 

“Against the Grain”

Michael Specter

The New Yorker

 

 

Food-Related Columns

 

“Unearthed”

Tamar Haspel

The Washington Post

 

 

Food Covera... Read more >

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