What We're Reading: August 13, 2015

 

You’ll be the hero at every birthday party: follow this DIY ice cream cake recipe. [Food & Wine]

 

Immerse yourself in street art while dining at your favorite restaurants. [BA]

 

Soy no more: algae could be the champion of alternative proteins. [NPR]

 

Van Leeuwen Artisan Ice Cream shares their crowd-pleasing secret recipe for vegan chocolate syrup. [Yahoo Food]

 

Go ah... Read more >

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The Better Burger Project™: The Winners!

The James Beard Foundation's Better Burger Project™

 

The burgers have been served, the plates have been cleared, and the ‘grams have been counted. 

 

After more than two months of the Better Burger Project™, a challenge that invited chefs to create a more healthy, delicious, and sustainable burger by blending ground meat with finely chopped cultivated mushrooms, we’re excited to reveal our five winners. The chefs whose burgers appeared in the most Instagram photos, uploaded by their customers, emerged victorious. Our winning chefs are:

 

1.  Quaff ON!, chef Dan Nichols – Bloomington, IN
2.  Blue Southern Comfort Food, chef Carolyn Manning – Shreveport, LA
3.  Belly Acres, chef Rob Ray – Memphis, TN
4.  Bachi Burger, chef Lorin Watada – Las Vegas, NV; Los Angeles, CA; Pasadena, CA
5.  Burgh’ers Restaurant, chefs Kiel Campbell and Fiore Moletz – Harmony, PA

 

 

In Octob... Read more >

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Expo Milano: Mentor Minds

 

Part of the USA Pavilion's Feeding the Accelerator, an innovation-focused mentorship program that nurtures promising food-sector entrepreneurs, the new Mentor Minds series is a collection of shorts featuring interviews with some of the leading thinkers in food, art, business, and other industries. One of the first installments stars JBF executive vice president Mitchell Davis, who, as chief creative officer of the USA Pavilion, oversees all programming, design, and content for the gathering's six-month run in Milan. Watch the video above to hear Mitchell's thoughts on food's potential to spur innovation, his advice to entrepreneurs, and more. Watch the complete Mentor Minds series here.   ... Read more >

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Farm to Table...to Farm

 

Restaurateurs Hari and Jenneffer Pulapaka Serve Up Their Leftovers to Community Farms

 

It’s an issue that has swiftly gained more attention: food waste is overflowing in our landfills. We know that from farms to supermarkets and school cafeterias to home kitchens, food is regularly discarded without much thought about where it ends up. 

 

In restaurants, food waste can be uneaten bread, vegetable scraps, accidentally overcooked fish, a forgotten take-out box, or the uneaten food on a customer’s plate. Even at a small establishment like Cress in Deland, Florida, the sheer volume of trash-bound edibles made owners Hari and Jenneffer Pulapaka start thinking about ways that they could cut down on their share of landfill-clogging leftovers. We spoke with them about the solutions they’ve implemented.

 

JBF: About two years ago, you started recycling food waste in your restaurant. How did you come... Read more >

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What We're Reading: August 12, 2015

 

You’re only two ingredients and a working food processor away from silky, homemade chocolate ganache. [Food52

 

20 ways to make it peanut butter–jelly time. [The Kitchn

 

Can you train your brain to dislike unhealthy foods? [NPR

 

Scotland is banning the use of GMO crops on its soil. [MUNCHIES

 

Talk about a labor moovement: U.K. dairy farmers snuck cows into supermarkets to protest low milk prices. [... Read more >

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Beard House Dishes: July Highlights

 

Asking us to pick our favorite dishes at the Beard House is a little like asking a mother to pick her favorite child, but to give you a taste, we'd like to share a few sumptuous highlights. From decadent desserts offering exotic flavors, to the undeniable allure of good old-fashioned barbecue, July dinners at the Beard House had us salivating over summer bounty.​

 

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Sweet Corn–Honey Cake with Lemon Cream, Poached Rhubarb, and Pine Nuts / 

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Video: How to Make James Beard's Linguine Verdi al Guanciale

 

We've partnered 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 continue sharing 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.

 

Are you craving a delicious and indulgent pasta that's easy to throw together after a long day at wor... Read more >

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What We're Reading: August 11, 2015

 

A bagel taste test with Modernist Cuisine author Nathan Myhrvold. [Saveur]

 

Plagued by lukewarm coffee? This heated mug will do the trick. [FWx]

 

Farmers-in-training: changing eating habits and increasing food knowledge through school gardens. [NPR]

 

Gelato, ice milk, and sherbet, oh my! An illustrated guide to some of the best ice cream around the globe. [Serious Eats]

 

The ever-changing role of America's local farmers' markets. [... Read more >

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Eye Candy: ​Ecuadorian Shrimp Ceviche at Chefs & Champagne

Photo: David Chow

 

At last month's 25th anniversary of Chefs & Champagne®, our annual summer tasting party in the Hamptons, we honored television personality, chef, and cookbook author Carla Hall​ with flowing Champagne Taittinger, the wines of Wölffer Estate Vineyard, and delectable culinary offerings from a select group of over 40 celebrated chefs. During our much-anticipated fête... Read more >

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Derek Wagner: Local Seafood Champion

 

The phrase “farm-to-table” has become near-ubiquitous, but what about boat-to-table? Derek Wagner, of Nick’s on Broadway in Providence, Rhode Island, has made it a part of his restaurant’s philosophy for nearly a decade, and aims to encourage other chefs to reconnect with regional seafood sources. In anticipation of our upcoming JBF Culinary Lab: Talkin’ Trash Fish, offered in partnership with Chefs Collaborative and led by Wagner, we chatted with the chef about his motivations for reaching out to local fishermen, the state of our nation’s seafood diet, and how both chefs and diners can help to change the landscape.

 

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James Beard Foundation: The notion of farm-to-table, whole-animal use in restaurants has become more mainstream now, but th... Read more >

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