Awards Watch: 2015 Book Award Entries Due December 15

2015 James Beard Book Award Entries Due December 15

 

With the 2015 Book Award submission deadline a little over a month away, our shelves are starting to crowd with cookbooks and other food-themed works on every imaginable subject,  including the foods of Texas, the Brooklyn craft-spirits scene, and bourbon-soaked desserts. If last year's submissions are a reliable gauge, we're expecting more than 150 entries to land in the JBF offices the coming weeks.

 

Want to add yours to the mix? The deadline for 2015 Book Award submissions is Monday, December 15. You can submit entries here. Reacquaint yourself with all James Beard Award categories here.

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What We're Reading: November 10, 2014

 

Tips on how to rock your gravy boat this Thanksgiving. [Daily Meal]

 

With organic foods growing in popularity, Whole Foods aims to be bigger and better, nationwide. [WaPo]

 

The myths and truths of the cast iron skillet. [Serious Eats]

 

Get more out of your spaghetti squash than just faux noodles. [Bon Appétit]

 

Iberian Double Stuf: introducing the Oreo churro. [GrubStreet]

 

How Modern Farmer magazine came to... Read more >

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Happy Hour: Native Dancer

Native Dancer cocktail from Pouring Ribbons

 

Feeling weary from the workweek? Brighten your Friday evening with a little tiki-inspired magic from the mixology masters at New York City's acclaimed Pouring Ribbons. The aptly named Native Dancer riffs on the ubiquitous daiquiri while adding welcome notes of citrus, cinnamon, and kaffir lime. According to owner/bartender Joaquín Simó, “Don the Beachcomber (the inventor of Tiki) famously stated that what one rum can't do, three rums can. I decided to one-up him and stretch that to four rums.” We recommend making large batches of the cinnamon bark syrup and Don's mix, so you can keep the building blocks for this vibrant cocktail on hand and drift off to your imaginary island paradise as frequently as you like. Get the recipe.

 

Elena North-Kelly is senior editor at the James Beard Foundation. Find h... Read more >

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On the Menu: Week of November 10

 

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

 

Monday, November 10, 7:00 P.M.
Tuscany Meets Carolina
The former chef at the renowned Barn at Blackberry Farm, Adam Cooke has brought his detailed and creative fare to Restaurant 17 at Hotel Domestique, nestled in the fabled Blue Ridge Mountains. The gorgeous setting inspires Cooke’s menu, which masterfully incorporates Tuscan influences in his modern, Southern-inflected dishes.

 

Tuesday, November 11, 6:00 P.M.
Friends of James Beard Benefit Dinner: Philadelphia
Chef Al Paris has brought together a dynamic team of chefs to pay homage to Georges Perrier and his half-century tenure as one of Philadelphia’s most celebrated toques.

 

Tuesday, November 11, 7:00 P.M.
... Read more >

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Sustainability Matters: November 7, 2014

 

What’s in your take-out box? The FDA is working with major companies to phase out potentially dangerous chemical compounds that are used to make many cardboard food packaging grease-proof. [Civil Eats]

 

The US Federal Trade Commission is cracking down on “biodegradable” and “compostable” bags that actually aren’t. [Grist]

 

Last Week Tonight’s John Oliver takes on the sugar hiding in your food. #ShowUsYourPeanuts [Slate]

 

What this week’s election means for the food movement across the country: soda taxes, GMO labeling, minimum wage laws, and more. [... Read more >

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Throwback Thursday: Women in Whites

JBF Gala Women in Whites Participants

 

November means JBF Gala time, and for this TBT we’re looking back at last year’s fête, which celebrated the accomplishments of women in the food industry and featured an all-female lineup. As seen in the photo above, the star power that evening was undeniable. We were honored to be joined by, from left to right: JBF Award winner Sherry Yard, JBF Award winner Merry Edwards, JBF Award winner Barbara Lynch, JBF Award winner Melissa Kelly, Gail Simmons, JBF Award winner Martha Stewart, Tyra Banks, JBF president Susan Ungaro, Kristin Kish, Dominique Crenn, and Audrey Saunders.

 

Next Friday, the James Beard Foundation Gala will celebrate the life and career of the l... Read more >

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Our Favorite Beard House Dishes in October

Justin Severino at the Beard House

 

Warming, hearty dishes were a recurring theme at the Beard House last month. Below, our editors' favorite bites from October.

 

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Ricotta with Caviar and Deep-Fried Croutons at the Beard House

 

Ricotta with Caviar and Deep-Fried Croutons / Philly Favorite 

 

"After coming up the ranks at Per Se and Jean Georges, it’s no wonder that Greg Vernick has generated substantial buzz for his work at Philadelphia’s Vernick Food & Drink. At his recent Beard House event, Vernick passed around dreamy, bite-sized pillows of warm ricotta piled high with caviar, chives, and deep-fried croutons. Almost resem... Read more >

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Scholarship Spotlight: Angel Torres

 

The recipient of the 2014 Chelsea Market Sunday Supper Scholarship, Angel Torres has just begun his freshman year at the Culinary Institute of America in Hyde Park, where he plans to pursue a degree in baking and pastry arts. Inspired by years of traditional Mexican baking in his grandfather’s home and business, Angel hopes to continue the family love of pastry by one day becoming a chocolatier.

 

“My whole life I’ve always been fascinated by all the different ways chocolate can be made and manipulated. I also want to learn how to make sugar decorations and sculptures. So far my plans after college are to travel Europe for a few years, and potentially work in countries that specialize in chocolate for a year or two each. The Chelsea Market Sunday Supper Scholarship is a life-changer, and allows me to attend my dream school.”

 

Angel’s grandfather passed away... Read more >

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What We're Reading: November 6, 2014

 

With saffron cream filling and mint chocolate frosting, India has the U.S. beat on exotic doughnut flavors. [HuffPo

 

What the results of the midterm elections mean for food policy. [Civil Eats

 

Up your olive oil game with these pro tips. [Food & Wine

 

The New Yorker digs into the gluten-free trend. [The New Yorker

 

Have a sophisticated Thanksgiving with this con... Read more >

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Scholarships: Announcing the Miljenko "Mike" Grgich's American Dream Scholarship

The James Beard Foundation has launched the Miljenko

 

Since 1991, the James Beard Foundation has awarded more than $5 million in financial aid to students pursuing careers in the culinary arts. As we strive to grow this important aspect of our work, we are grateful for the support of other organizations and professionals who share our passion for education.

 

Last month, at a celebration at Grgich Hills Estate in Rutherford, California, we welcomed Miljenko “Mike” Grgich to our roster of JBF scholarship sponsors. A Croatian immigrant who fled Communist rule, Grgich founded his eponymous winery in 1977, and was inducted into the Vintners Hall of Fame in 2008. In a partnership with the James Beard Foundation, the Estate has established the Miljenko "Mike" Grgich's American Dream Scholarship, which will be awarded to a student in wine studies. (The inaugural prize was bestowed this... Read more >

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