What We're Reading: June 19, 2014

Break out the rubber bands: a better way to cut cake? [Gizmodo]

 

Five Southern chefs discuss the history and future of their region’s cuisine. [Food Republic]

 

Some restaurants know exactly how often you use their bathrooms. [NYP]

 

Yes, you can cook a hot dog in a Pringles can. [Food Beast]... Read more >

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What We're Reading: June 18, 2014

The science behind the myriad colors of fish flesh. [NPR

 

Mark Bittman looks at how we get Big Food to change its strategy. [NYT]

 

As the economy picks up, fast food chains like McDonalds and Taco Bell fall out of favor with consumers. [NBC]

 

The Brewers Association has expanded the definition of “craft beer,” leading some big name beers to sport it on their labels. [... Read more >

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James Beard Foundation's Taste America® Tickets Now on Sale!

 

James Beard Foundation's Taste America®

For the second year in a row, we're partnering with Chase Sapphire Preferred® Visa Signature® to present James Beard Foundation’s Taste America®: “Local Flavor from Coast To Coast,” a national epicurean tour that will celebrate America’s culinary diversity. From September 12 through October 25, 2014, the program will stop in ten cities over five weekends, including Atlanta, Boston, Chicago, Dallas, Los Angeles, New York City, Phoenix, San Francisco, Seattle, and Washington, D.C. Each city will enjoy a special evening that starts off with a walk-around tasting reception from a line-up of local chefs, followed by a one-night-only, collaborative four-course dinner crafted by a Taste America All-Star and a local celebrity chef. Tickets are on sale now at jbftasteameri... Read more >

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What We're Reading: June 17, 2014

 

World Cup teams take no chances by bringing their own chefs, and their own food, to Brazil. [Fox News]

 

Meaningless buzzwords like “organic” and “whole-grain” drive sales with empty promises. [Chron]

 

Protein-infused cake frosting, bee-less honey, and lentil pasta are just some of the predicted healths trends for the upcoming year. [NYDN]

 

A peek at the... Read more >

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Interview with Donald Link of Pêche

Donald Link

 

The winner of this year's Best New Restaurant award, Pêche is the latest project from New Orleans–based chef Donald Link, who also runs the acclaimed Cochon, Cochon Butcher, and Herbsaint. On top of his culinary talent and business acumen, Link is a passionate champion of Gulf Coast and Southern foodways. Below, Link discusses his ties to local producers, the current state of New Orleans dining, and what's next for Pêche. 

 

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JBF: It's obviously been a big year for Pêche. What's your vision for the restaurant in its second year?

 

DL: We plan on continuing in the same style as before: to keep searching out the best seafood the Gulf Coast has to offer. A lot of doors have opened up in the world of... Read more >

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What We're Reading: June 16, 2014

 

The CDC released a list of the healthiest fruits and vegetables, and their number one might surprise you. [Food Republic

 

A cure for gout just might hold the key to ending the lime shortage. [The Wire]  

 

A new petition for brewers to disclose their ingredients and methods is causing a stir. [ABC

 

... Read more >

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Happy Hour: Letter of Marque

Clover Club tiki cocktail

 

We know you’re itching to shut down your computer and unwind for the weekend, ushering in the blissful two-day respite with a Friday evening cocktail. Get into the spirit of summer with a tropical tiki libation; one of our all-time favorites is the Letter of Marque cocktail served at Julie Reiner’s Clover Club in Brooklyn. Created by bartender Ryan Lilola, who keeps a stash of coconut cream and tiki gear with him anytime he's behind the bar, this concoction is a clever homage to an unusual tradition. 

 

“A letter of marque was essentially government-sanctioned piracy, a document that let privateers get away with acting like pirates,” he explains. “Considering that tiki was founded on escapism, this drink was a ticket for our guests to escape their daily grind and get a little rowdy." 

 

The swi... Read more >

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Sustainability Matters: June 13, 2014

 

An exposé by The Guardian reveals human trafficking and slave labor on Thai fishing boats is at work in supplying major supermarket chains (including Walmart and Costco) with cheap shrimp. [The Guardian]

 

The F.D.A. issued, and then backpedaled from, a ruling banning the use of wood planks in cheese making. [NY Times]

 

Lower U.S. corn yields are expected in the future as climate change and water shortages affect farmland. [Grist]

 

What’s in the juice? The POM Wonderful v. Coca-Cola Co. Supreme Court ruling could leave the door open for further litigation against deceptive marketing label... Read more >

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On The Menu: Week of June 15

A reception at the James Beard House

 

Here's what's happening at the Beard House: 

 

Sunday, June 15, 6:00 P.M 
Celebrity Chef Tour: Seattle 
For reservations or more information, please visit celebritycheftour.com. For sponsorship opportunities, please contact Julie Marshall at 212.633.9145 or jmarshall@jamesbeard.org.

 

Monday, June 16, 7:00 P.M 
Boston Birthday 
Christopher Coombs already has a lot to celebrate: he oversees Boston’s elegant and acclaimed Deuxave, and he was a 2011 Food & Wine People’s Best New Chef nominee. What’s more, his birthday is on this date, and he’s throwing his own Beard House party, complete with exquisite spring fare and birthday cake!

 

Thursday, June 19, 7:00 P.M
The Craft of Lehi... Read more >

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Throwback Thursday: Adam Rapoport Interviews Daniel Boulud

Throwback Thursday: Adam Rapoport Interviews Daniel Boulud

 

In 1995, former JBF associate editor Adam Rapoport (who is now Bon Appétit magazine's editor-in-chief) interviewed Daniel Boulud, who had recently won the James Beard Award for Outstanding Chef. In their candid conversation, Boulud revealed a love of motorcycles and a now dated fitness purchase. Read on for more.

 

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AR: Where did you have your last memorable meal?

 

DB: My last memorable evening – meal, maybe not – was with a thousand people at the Waldorf-Astoria for the Elton John AIDS fundraiser. David Bouley was cooking for a thousand people and I was really impressed by the quality of food. The concert with Elton John and Sting and all these mega movie stars around was great. I don’t have the chance to go out and enjoy an evening in New York too often. But that was the highlight of my year almost.

 

AR: When you do go out, where do you eat?

 ... Read more >

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