What We're Reading: February 10, 2015

 

Ballard Bee Company markets itself as a lawn service, but for backyard hives and honey-makers. [Civil Eats

 

The way to the heart is through the stomach: Valentine’s Day recipes for two. [Serious Eats] 

 

Beer cans are making a comeback, but a controversial lining may have you sticking to bottles. [Mother Jones

 

According to this former maître’d, don’t even think about dining out on Valentine’s Day. [... Read more >

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Chris Bianco Never Runs Out of Gas

 

To kick off our celebration of artisans around the country, here's an interview with Beard Award winner Chris Bianco, who tells us how his work is powered by his relationships with staff and local producers.

 

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JBF: You’ve mentioned that you wound up in Phoenix because you ran out of gas on your journey from the Bronx to California. What would you be missing out on if you’d ended up somewhere else? 

 

Chris Bianco: Well, then that would have been the place I was supposed to be. Hopefully I would have connected to it in the way that I’ve connected to Phoenix. That was the reason I ended up staying, because I felt that connection. Somewhere else it would have been for that same feeling. The outcome might have had a slightly different flavor, but I am confident you would have been able to recognize it.

 

JBF: You’ve said that you’re in the business of relationships. What do you mean by that in... Read more >

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What We're Reading: February 9, 2015

 

Warm your belly during these frosty days with a steaming cup of JBF Award winner Dorie Greenspan’s hot cocoa. [Food52]  

 

The USDA orders new internal oversight in response to public outcry over research animal treatment. [NPR]

 

With Valentine's Day fast approaching, an inevitable question arises: what wine pairs best with chocolate? [NYT]

 

Starbucks ups its lactose-free game by offering coconut milk as a dairy substitute. [Yahoo Food]

 

The craft beer boom has i... Read more >

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Staff Picks: Santa Fe Olé Green Chile Sauce

 

Searching for the best small-batch, artisanal products to add to your pantry? Our staff scoured the market for you, and we'll be featuring their picks all month long. First up: Santa Fe Olé Green Chile Sauce​, adored by JBF manager of strategic partnerships Michelle Santoro. 

 

“I love the entire line of New Mexican–grown green chile sauces. My husband and I went to Santa Fe a few years ago and fell in love with all things covered in green chile sauce. This summer friends of ours got married and the groom was from Santa Fe, so they gave out jars of these sauces as favors. We took at least ten of them! I like to put the sauce on eggs, on cheeseburgers, in any type of stew that I make, on (and in!) enchiladas, and I also just use it as hot sauce. I bet it would even be amazing on pizza!”

 

 ... Read more >

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Happy Hour: Cardamom Old Fashioned

Cardamom Old Fashioned

 

A subtle riff on the classic Old Fashioned, this version—a staple of senior editor Elena North-Kelly’s cocktail repertoire—uses maple syrup in lieu of standard sugar, while handmade cardamom bitters step in for the more traditional Angostura variety, creating a warm, fragrant antidote to late-winter doldrums. Get the recipe here. 

 

Elena North-Kelly is senior editor at the James Beard Foundation. Find her on Twitter and Instagram.

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On the Menu: Week of February 9

 

Here's what's coming up at the James Beard House and around the country:

 

Tuesday, February 10, 7:00 P.M.
True Tuscan Soul
Take your taste buds to Tuscany with this exquisite dinner from Francesco Bracali and Leonardo Bellacini of the historic San Felice vineyard and medieval hamlet in the heart of Siena. Indulge your wanderlust without spending a cent on airfare and join us for a meal brimming with the bountiful flavors and aromas of the Italian countryside.

 

Wednesday, February 11, 12:00 P.M.
Beard on Books: The American Plate: A Culinary History in 100 Bites
From graham crackers to McDonald’s fries, America has long lived up to the idiom, “you are what you eat.” In her new work, The American Plate: A Culinary History in 100 Bites, historian and food scholar Libby H. O’Connell uses iconic foo... Read more >

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Sustainability Matters: February 6, 2015

 

The jury’s still out on nutritional differences, but a new study confirms that eating organic produce means less exposure to pesticides. [Civil Eats

 

What USDA poultry labels actually tell you about your chicken. [Serious Eats

 

Environmental groups are using satellites to crack down on fishing piracy. [NPR

 

Stanford University has just launched the Teaching Kitchen @ Stanford, a program geared towards giving college students basic skills for shopping, cooking, and eating healthily. [... Read more >

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Throwback Thursday: JBF Award Winner Gavin Kaysen and the 2015 Bocuse d'Or

 

JBF Award winner Gavin Kaysen was one of the coaches of the U.S. team that brought home the silver medal from this year’s Bocuse d’Or, the world’s most prestigious cooking competition held biannually in Lyon, France. Kaysen, who won the JBF Rising Star Chef award in 2008, competed in the 2007 Bocuse d'Or, and has been involved with every subsequent American team. In this week's TBT we’re celebrating his hard-fought victory with this video of Kaysen on the red carpet at the JBF Awards in 2009, where he dished on breakfast, Café Boulud, and the significance of presenting the Rising Star category with JBF Award winner Jacques Pépin.

 

Stay tuned for updates on the 2015 James Beard Awards. The Restaurant and Chef Award semifinalist announcement is coming up on Wednesday, February 18.

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Eye Candy: Aperol Spritzes

aperol spritzes

 

Gabe and Katherine Thompson’s intimate downtown restaurants offer discerning New York City diners soulful Italian cuisine with a modern spin. At their recent Beard House reprise, the powerhouse husband-and-wife team crafted a menu of sumptuous fare paired with exquisite wines and cocktails chosen by their talented partner and beverage director, Joe Campanale. Guests kicked off the spirited evening by sipping on Campanale's Aperol spritzes, pictured above. Light, refreshing, and elegant, it was the ideal aperitivo to stimulate the appetite before a luxurious Italian meal. 

 

View this event's menu and details here. For upcoming Beard House dinners, check out our ... Read more >

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What We're Reading: February 5, 2015

 

The recipe for these chewy, (coco)nutty, chocolate-y bars is a great excuse to stay in on a brisk February evening. [Food 52

 

Can farmed fish be considered organic if they consume non-organic feed? [NPR

 

Farm to cone: Breyers promises to source its dairy from hormone-free cows. [Yahoo Food

 

Arithmetic-challenged diners, take heart: an increasing number of restaurants across the country are banning tipping. [Thrillist]  

 

S'mores Oreos will have you... Read more >

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