Recipe: Chilled Zucchini Soup

Chilled Zucchini Soup

 

Are your CSA boxes overflowing with zucchini? This light, refreshing soup from JBF director of house programming Izabela Wojcik is a great way to enjoy the summer squash. Try adding a dollop of sour cream or yogurt for extra tang, and you won't be disappointed.

 

Get the recipe here.

 

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JBF in the News: Expo Milano Previews

 

In 2015, for the first time in the history of world's fairs, Expo Milano will focus exclusively on food. As one of the leading organizers of America's participation, the James Beard Foundation will engage the expo's theme, "Feeding the Planet, Energy for Life," by creating an ambitious, interactive pavilion that will showcase the diversity and deliciousness of American food today, as well as our country’s leading role in feeding the planet in the future.

 

We'll be sharing more news about the USA Pavilion at Expo Milano this Wednesday, when simultaneous groundbreaking ceremonies will take place at the Expo site in Milan and at the Department of State in Washington, D.C. In the meantime, check out these two pieces of recent media coverage:

 

This video from Italian tourist station i-Italy features interviews with major event organizations, including the International Culinary Center's Dorothy Cann Hamilton, who is president of USA Pavilion. [... Read more >

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Test Your Eat-Q: Frozen Desserts

 

Nothing refreshes like a giant scoop of ice cream on a hot summer day. Take a crack at these questions on the stories behind some of our favorite frozen treats!

 

 

 

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What We're Reading: July 14, 2014

Cereal

 

After a disappointing fiscal year, General Mills plans a cereal revamp. [Bloomberg

 

An Oxford University rocket scientist invented a saucepan that will revolutionize cooking. [Telegraph

 

Hostess brings back the Chocodile; America rejoices. [... Read more >

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Happy Hour: Fuoristrada Grillo

Photo by Rina Oh

 

At a recent Beard House dinner, we noticed some unusual packaging for the wine served with chef Mark Ladner’s timballo di gattopardo. The pairing, a 2012 Fuoristrada Grillo, wasn't poured from a bottle, but from a slim, rectangular carton that was not unlike a cafeteria juice box. We reached out to Momofuku beverage director Jordan Salcito, who coordinated the evening's pairings, to learn more.
 
Salcito explained that she was on the lookout for Grillo, a Sicilian grape whose “naturally rich texture and earthy, mineral profile” would complement the timballo’s braised poultry, green peas, and summer truffle. She landed on the Fuoristrada Grillo by Monte Bernadi, a winery known for biodynamically farmed Tuscan bottlings.

 

The wine also had a surprising feature: it was packaged in recycla... Read more >

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Sustainability Matters: July 11, 2014

 

A new comprehensive study finds that organic produce is significantly higher in antioxidants, and lower in toxic materials, than their conventional counterparts. Researchers say the additional antioxidants are nutritionally equivalent to eating an extra one to two portions of fruits and vegetables each day. [The Guardian]

 

From salmon to scallops: 10 things you didn’t know about the U.S. seafood market. [Civil Eats]

 

The Peanut Corporation of America insists the U.S. government dismiss its case against organization executives related to last year’s salmonella outbreak due to “egregious” requests for disclosure documents. [Food Politics]... Read more >

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On the Menu: Week of July 14

The James Beard House

 

Here's what’s happening at the James Beard House next week: 

 

Monday, July 14, 7:00 P.M  
Bastille Day Elegance 
David Gilbert is revolutionizing fine dining in Detroit with the recent opening of Marais, hailed as “Restaurant of the Year” by Hour Detroit, which described a meal there as “simply extraordinary.” Stints working for Thomas Keller and Michel Bras are obvious influences: Gilbert’s extremely ambitious, elegant menu is executed with aplomb.

 

Tuesday, July 15, 6:30 P.M 
Summer Wine Dinner at Cookbuzz Wine Studio 
Join the James Beard Foundation Greens (foodies under 40) as we celebrate summer at the acclaimed Corkbuzz. The chefs at Corkbuzz will prepare a delicious multi-course menu highlighting... Read more >

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Eye Candy: Chilled Heirloom Tomato–Berry Soup with White Chocolate Parfait, African Blue Basil, and Red Ribbon Sorrel

 

An equal-opportunity dining city, Charleston has everything from authentic Lowcountry fare to avant-garde tasting menus. At Tristan, Nate Whiting’s acclaimed cooking encompasses it all, offering creative, Southern-rooted dishes that “take diners on a delicious romp through modern cuisine,” as per the Charleston City Paper. At his recent Beard House dinner, chef Whiting served this vibrant chilled heirloom tomato–berry soup with white chocolate parfait, African blue basil, and red ribbon sorrel as the first course. Staying in step with the color palette, the delightful soup was paired with a crisp, salmon-hued rosé. 

 

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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Throwback Thursday: Interesting Ice Cream at the Beard House

Blue Berry Ice Cream

 

From celery sorbet to Thai basil ice cream, unusual frozen treats are all the rage at upcoming Beard House events. In his Spring 1996 Beard House Magazine article, “I Scream, You Scream, We All Scream for… Crab Ice Cream?”, former JBF associate editor Adam Rapoport, whom we all now know as Bon Appétit's editor-in-chief, reported on a similar phenomena. Check out some of the funky flavors that appeared at Beard House dinners in 1996, then continue reading for a preview of the innovative ice creams at our upcoming events.

 

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Survey the variety of ice creams recently served at the Beard House, a... Read more >

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Ask a Chef: Mike Isabella's Culinary Travel Inspiration

 

For our travel issue of JBF Notes, we asked top toques about their favorite international locales for culinary inspiration. Below, chef Mike Isabella of Kapnos, Graffiato, and G Sandwich in Washington, D.C., shares his picks for Lima, Peru:

 

Some of the vegetables and seafood in Peru are unlike anything you can get anywhere else in the world. It's so fresh and unique.

 

Chef Gaston Acurio's La Mar is a really special place. Gaston is one of the most talented chefs in the world, and La Mar was so successful in Lima he opened locations in New York and San Francisco. Memorable dishes include the sea urchin ceviche and the black clam ceviche.

 

Ayacucho for the coy (guinea pig). Trying it is a really unique experience. It's marinated, then deep-fried for twenty minutes. It's flavorful and falls off the bone. 

 ... Read more >

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