What We're Reading: August 12, 2014

 

There’s just not enough sustainable beef to feed our fast food habit. [Vice

 

Pepsi thinks the new coconut water will be … cashew juice? [NYT

 

Someone’s gotta do it: the most extreme food jobs in the world. [First We Feast

 

Watch out, PB&J, America’s got a new favorite nut. [Washington Post

 

They don’t serve this kind of rye bread at Katz’s. [... Read more >

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Expo Milano: Vote for Our Panel at South by Southwest Interactive

Expo Milano

 

As we've reported earlier, the James Beard Foundation is one of the organizations leading the conception and buildout of the USA Pavilion at next year's world expo in Milan, which, for the first time in world-fair history, will focus exclusively on food.

 

Even though Expo Milano won't begin until May, we've already got plenty to say about the event's theme, "Feeding the Planet, Energy for Life." In fact, we've created an Expo-related panel for consideration at next spring's South by Southwest Interactive, with our own executive vice president Mitchell Davis, Bolthouse Farms's Jeff Dunn, National Geographic's Kaitlin Yarnall, and GE's Linda Boff as speakers. In order to get our panel into one of the coveted programming slots in Austin next year, w... Read more >

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Giveaway: The Panini Grill from Breville

Giveaway: The Panini Grill from Breville

UPDATE: Lee M. is the winner of the Breville Panini Grill! Thanks to all who played.

 

To paraphrase James Beard, sandwichmaking is an American art form. But even the great masters need a trusty assistant to help execute their multi-layered visions. So, in keeping with National Sandwich Month and our current sandwich-centric programming here on Delights & Prejudices, we’re giving one lucky member of the JBF community a Panini Grill from our friends at Breville. For a chance to win one, all you need is a Twitter account.

 

How to enter:

 

1. Make sure you’re following @beardfoundation on Twitter if you’re not already.

 

2. Tweet the bolded text from your Twitter account: It's #sandwichmonth! @beardfoundation is celebrating with a @BrevilleUSA panini grill giveaway! http://jmsbrd.co/1ssdS3B #jbfsandwich (Be sure to include th... Read more >

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Video: JBF Award Winner Sherry Yard's Favorite Sandwich

 

After weeks of intensive sandwich study for National Sandwich Month, we considered ourselves to be pretty well-versed on this quintessentially American food. But when we asked James Beard Award–winning pastry chef Sherry Yard for her favorite sandwich, she came at us with a pick that was completely new to us. To find out what it was, you'll have to watch the above video! Stay tuned for more sandwich-related video content, as we continue to tap renowned chefs for their favorite versions.

 

Yard is also traveling to Phoenix next month for the first weekend of James Beard Foundation's Taste America®, our ten-city epicurean tour of exclusive dining events, cooking demos, artisanal tastings, and more. Get details about Taste America and buy tickets here. Follow the festivities on Twitter with... Read more >

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What We're Reading: August 11, 2014

 

New federal rules on school food place limits on your bake sale brownies. [Washington Post

 

Medieval funnel cake: the unexpected origin stories of our favorite fried foods. [Yahoo! Food

 

15 unsung heroes of the NY food scene. [Real Cheap Eats

 

Looking past the ingredient list: reading cookbooks as history. [Alligator... Read more >

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Recipe: Grilled Cheese Sandwich with Eggplant and Tomatoes

Grilled Cheese Sandwich with Eggplant and Tomatoes

 

Continuing with our National Sandwich Month theme, here's a spin on a classic grilled cheese from Joan Nathan's Beard Award–winning cookbook, The New American Cooking. Nathan's secret to grilled-cheese perfection? Weigh down your sandwich while it's frying in the pan; the bread with brown more evenly and the cheese will thoroughly melt. 

 

Get the recipe. 

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On the Menu: Week of August 11

A Reception at the James Beard House

 

Here's what's coming up at the James Beard House and beyond.

 

Monday, August 11, 7:00 P.M

Rustic Farmhouse Rendezvous 

Agricola has the farm-to-table playbook down pat: each day its affiliated Great Road Farm delivers just-plucked produce to the restaurant’s kitchen, where French Laundry alum Josh Thomsen transforms it into irresistible cuisine. Join us when Great Road’s Steve Tomlinson and chef Thomsen share a taste of their fruitful culinary partnership.

 

Tuesday, August 12, 7:00 P.M 

The Rich Table 

Evan and Sarah Rich met while working the line at the award-winning NYC restaurant Bouley before moving West to cook at San Francisco hot spots like Coi, Michael Mina, and Q... Read more >

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Sustainability Matters: August 8, 2014

 

Nitrogen fertilizer run-offs are responsible for contaminating large reservoirs, including Lake Erie, leading to toxic algae blooms and dangerous drinking water. [Civil Eats]

 

The USDA’s new poultry inspection system is complicated, controversial, and voluntary. [Food Politics]

 

Restaurants in the U.S. and U.K. are finding creative solutions to food waste. [Sustainable America]

 

A Ben & Jerry’s ice cream factory in Holland is successfully using the waste products from manufacturing ice cream to make more ice cream. [... Read more >

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Throwback Thursday: James Beard on American Cooking

James Beard

 

In the age of ramen burgers, molecular gastronomy, and other innovations and trends, it can be easy to forget the roots of true American cuisine. As we've prepared for James Beard Foundation's Taste America®, our cross-country food tour celebrating this country's long-standing regional traditions, we dug up this essay from our patron saint's 1982 collection, The Armchair James Beard. Throughout his strikingly evergreen observations (save for calling garlic "very new and chic"), Beard reminds us where American cooking began, and the changes it has endured. It's brimming with his characteristic insight, wit, and charm. And, of course, there's a recipe.

 

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"American" Cooking

(from The Armchair James Beard)

 

People are trying very hard to make American cooking as phony as nouvelle cuisine sometimes ha... Read more >

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Eye Candy: Oysters with Horseradish Ice and Caviar

Oysters with Horseradish Ice and Caviar

 

New York City epicureans flock to Brooklyn's Maison Premiere for its innovative cocktail program, sumptuous seafood offerings, and sultry, Belle Époque–inspired atmosphere. At our recent Chefs & Champagne®, JBF's annual summer tasting party in the Hamptons, Maison Premiere chef Lisa Giffen served these elegant oysters with horseradish ice and caviar. Our guests at the outdoor fête paired Giffen's refreshing oysters with flowing Champagne Taittinger​ and the wines of Wölffer Estate Vineyard for a perfect summer bite.

 

View this event's menu and details ... Read more >

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