Gala Chef Q & A: JBF Award Winner Allison-Vines Rushing and Slade Rushing
JBF Award Winner Allison-Vines Rushing and Slade Rushing, MiLa, New Orleans
What’s your go-to guilty-pleasure food?
AVR: Black-eyed pea and Jack cheese burritos.
SR: Taco Bell.
Describe the last great meal you ate.
AVR and SR: At the Catbird Seat in Nashville. It was delicious and whimsical.
What’s the dish you’re most proud of?
AVR: New Orleans barbecued lobster.
SR: The root beer float at MiLa.
What’s your favorite movie snack?
AVR: Truffle popcorn.
SR: Pizza.
What was your first job in the culinary world?
AVR: Kenny Rogers Roasters.
SR: Papa Gino’s Pizza in Warwick, Rhode Island.
What movie are you ashamed to admit you love?
AVR: Blue Crush.
SR: The ‘Burbs.... Read more >
Winner Recap!
Rising Star Chef of the Year: Danny Bowien, Mission Chinese Food, San Francisco and NYC
America’s Classic: Keens Steakhouse, NYC
Outstanding Wine, Beer, or Spirits Professional: Merry Edwards, Merry Edwards Winery, Sebastopol, CA
Outstanding Wine Program: Frasca Food and Wine, Boulder, CO
Outstanding Bar Program: The Aviary, Chicago
Gala Chef Q & A: JBF Award Winner Marcus Samuelsson
JBF Award Winner Marcus Samuelsson, Red Rooster Harlem, NYC
What’s your favorite movie, and why?
I like the movie Casino because the acting is so great and all the characters are fantastic. A Thin Red Line is also a favorite. The cinematography is so beautiful.
Describe the last great meal you ate.
I took my wife for her first meal at Nobu recently. Nobu was there and he cooked lunch for us. It was special to be able to share it with her, and the food was incredible, as always. The flavors are spot-on every time.
What’s the dish you’re most proud of?
I am most proud of my grandmother’s meatballs, a dish that I serve at Red Rooster. Her cooking is the reason why I do this.
What’s your favorite movie snack?
Either plain salted peanuts or there’s also a mix of Ethiopian peanuts and barley that is especially s... Read more >
America's Classic: Keens Steakhouse
72 W. 36th Street, NYC
Owner: George Schwarz
New York City specializes in new restaurants, not old ones, and local interest in them is generally measured in months instead of years. So it’s nothing short of astonishing that a 120-something-year-old restaurant has managed to stay both relevant and wildly popular in the middle of Manhattan.
Albert Keen, a theater producer, opened the restaurant in 1885, when the Herald Square Theatre District thrived. Actors came in for a drink between acts. Today, the walls are decorated with over 50,000 clay pipes, donated by celebrated customers like Teddy Roosevelt and Albert Einstein, souvenirs from an era when smoke clouded many restaurants. George Schwarz, the current owner, took over in the late 1970s, investing much money and sweat equity in reviving the restaurant.
What Keens has always done well is to age and grill meat. It was one of the first restaurants to dry... Read more >
Gala Chef Q & A: Todd English
JBF Award Winner Todd English, Todd English Enterprises, Charlestown, MA
What’s your go-to guilty-pleasure food?
I’m a Southern boy and I have to admit I do love fried chicken.
What’s your favorite movie, and why?
Midnight in Paris is a great movie—I love the nostalgia of it, and Paris is such a beautiful city.
Describe the last great meal you ate.
I just had the most delicious steak at Wolfgang’s CUT in L.A. Perfectly seasoned and perfectly cooked.
What’s the dish you’re most proud of?
Anything that came off the wood-fire rotisserie I had in my original Olives restaurant in Boston. I used to do this amazing wood-fired whole stuffed rabbit on the rotisserie that was so delicious, there were lines out the door of people wanting to try it.
What’s your favorite movie snack?
Peanut M&Ms.... Read more >
Gala Chef Q & A: JBF Award Winner Matt Molina
JBF Award Winner Matt Molina, Pizzeria Mozza, Los Angeles
What’s your go-to guilty-pleasure food?
Ice cream.
What’s your favorite movie, and why?
The Natural. It makes me feel nostalgic about my childhood.
Describe the last great meal you ate.
Bludso’s BBQ. Because it was tasty, and there was beer and— more importantly—my friends.
What’s the dish you’re most proud of?
Bucatini alla amatriciana.
What’s your favorite movie snack?
Popcorn.
What’s your earliest food memory?
Penne with sausage and tomato.
What do you eat for breakfast?
Cereal.
What was your first job in the culinary world?
Prep cook at a trattoria.
... Read more >
A Chef, an Actor, a Restaurant Critic, a Food Stylist, and a Professor Walk into the Beard House: A Roundtable Discussion on Food and Film
The making of the timpano in Big Night. The edge-of-your-seat ending of Kings of Pastry. The food-as-foreplay scene in Tom Jones. As a prop, a plot device, and, more recently, the main subject, food has long played a pivotal role in some of our favorite cinematic experiences (not all of them appetizing: La Grande Bouffe, anyone?).
To gain insight into this cultural intersection in anticipation of the film-focused 2013 Beard Awards, our own Mitchell Davis moderated a lively roundtable discussion in the Beard House boardroom between actor and JBF Awards host Oliver Platt, New York magazine restaurant critic (and Oliver’s brother) Adam Platt, chef and film buff Paul Liebrandt, film food stylist and former Martha Stewart Living food editorial director Susan Spungen, and New School food studies professor Fabio Parasecoli.
Over the course of several hours—and an excellent dinner prepared by Philly-based chef Joe Cicala—the group discussed the... Read more >
Food in Film: Opening Video
Welcome to the 2013 Beard Awards! This year's theme is Lights! Camera! Taste!: Spotlight on Food & Film. Here are some of our favorite cinematic food moments.
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@beardfoundation
The folks at Martin Yan's @MYChinaSF are holding a Friends of James Beard Benefit on 6/9! Menu and other info here: http://t.co/LAFpnmRoec
This week on "Taste Matters", JBF's Mitchell Davis sits down with Bonnie Stern, aka "Canada's Julia Child" http://t.co/qjcnzFPznm
Next month at the #jamesbeardhouse: 2012 #jbfa winner Chris Hastings of Birmingham's Hot and Hot Fish Club http://t.co/n0qagSR1Y4
QR code–bearing sushi. An ambassador for cheese in China. Pet bird–flavored ice cream in Japan. Today's food reads: http://t.co/Hg05mRFWXy
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