On the Menu: Week of August 10

 

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

 

Tuesday, August 11, 7:00 P.M.

Garden State Bounty

There’s a reason why New Jersey is called the Garden State, and at Terre à Terre (translation: “down to earth”), chef Todd Villani’s impeccably seasonal dishes explain it all. Join him and his team at the Beard House for a taste of the state’s peak summer produce.

 

Thursday, August 13, 7:00 P.M.

Barbecue, Bourbon, and Wine

For the third and final event in our series of summer barbecue dinners, we’re pulling out all the stops: this soirée will feature a legendary Charleston pitmaster, a world-renowned winemaker, and a bourbon distiller with a serious cult following. Join us at the Beard House for the most coveted ‘cue around!

 

Saturday, Au... Read more >

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Sustainability Matters: August 7, 2015

 

A Catskills camp gives city kids a crash course in becoming self-sufficient through farming and cooking. [Edible Manhattan]

 

Strive to be eco-friendly and healthy at the same time: grow your own leafy greens. [Grist]

 

A chef’s inspirational guide to urban foraging. [Boston Globe]

 

Towers of kale may be the future, as vertical farming in New Jersey gains popularity. [... Read more >

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Waste-Less Recipe: Pan-Roasted Cauliflower Steaks with Tomatoes and Capers

 

Chefs around the country have embraced the concept of nose-to-tail cooking, and lately, there’s been more attention given to reimagining lesser-used vegetable parts in the kitchen. For guidance and inspiration, we tapped JBF Award–winning author Tara Duggan, who penned Root-to-Stalk Cooking: The Art of Using the Whole Vegetable (Ten Speed Press, 2013), which features flavorful recipes for stalks, ribs, fronds, and stems, along with creative tips for making the most of seasonal ingredients while reducing waste and saving money. Here, she recommends a creative use for those cauliflower stalks that would otherwise end up getting tossed: cut into thick cross-sections, sear until golden brown, and top 'em with wilted cauliflower leaves, burst cherry tomatoes, and salty capers.

 

Get the recipe.

 

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 ... Read more >

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Throwback Thursday: All-Star Chefs Inspire through JBF Taste America

 

 

The James Beard Foundation’s annual Taste America tour assembles an all-star panel of celebrity chefs to travel cross-country for unique dining events, cooking demonstrations, and artisanal tastings. This week’s Throwback Thursday highlights a video from JBF Taste America 2013, where some of the nation’s top toques collaborated on exclusive, one-night-only tasting menus, bringing their passions and talents to eager epicureans across the country. This year’s celebration will take place September 18 through November 7 with an inspiring all-star roster of gifted chefs, including JBF Award winners Art Smith in Charleston, April Bloomfield in New Orleans, Tony Mantuano in San Francisco, Hugh Acheson in Los Angeles, and more. Click here for more event information or to reserve tickets for Taste America 2015. As Emmy Award winner Carla Hall put it: “When I think of Taste America, I think of getting to know people through their food”—don’... Read more >

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What We're Reading: August 6, 2015

 

Europeans are cozying up to our American ways by ordering staggering amounts of Italian takeout. [MUNCHIES]

 

Leave the kids at home: an Australian restaurant banned children and now business is booming. [Grub Street]

 

Host an intellectual dinner party, inspired by these legendary ladies of literature. [Food52]

 

Spicy food addicts might outlive us all. [NYT]

 

You’ll flip for these fluffy,... Read more >

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Expo Milano: Edward Lee, Low-Cost Stoves, and More

The USA Pavilion at Expo Milano

 

Expo Milano, the first-ever food-focused world's fair that's now open in Milan, is one of the planet's hottest tickets this year. At the USA Pavilion, which was produced by the James Beard Foundation and the International Culinary Center, award-winning chefs, top policy makers, and influential thought leaders swing through on a daily basis to present dining events and thought-provoking panels and demos. (Nancy Pelosi was one of the more recent bigwigs to visit the state-of-the-art site.) ... Read more >

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Ask the Chefs: Chris Newstrom and Brent Karlicek of Phoenix's Upward Projects

 

From scoop to slice and growler to glass, the Upward Projects restaurants seem to have an answer for Phoenix diners’ every hunger pang. On August 20, chef Chris Newstrom and beverage director Brent Karlicek will bring their culinary cornucopia to the Beard House for a sampling of the Southwest. Read on to hear how Ben Franklin fits into their equation and why embracing local food has become a fixture in their restaurants.

 

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Who’s been your biggest inspiration?

CN: I've had too many inspirations throughout my career to pick just one. I would say that always pushing yourself and being surrounded by great people is the key to being inspired.

 

BK: Bob... Read more >

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What We're Reading: August 5, 2015

 

Rising egg prices are making brunch, restaurants’ surefire money-maker, not so over-easy. [Eater

 

Tomatoes may be part of the nightshade family, but are their leaves actually poisonous? [The Kitchn

 

Fight the heat wave with these spicy recipes. [Serious Eats

 

No mess, no stress: a fool-proof method of lining your baking pans with parchment paper. [... Read more >

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Fight Food Waste & Win Dinner at the Beard House!

 

Our latest kitchen mantra is: "Think before you toss!" If you share our interest in fighting food waste, we've got an incentive for you: show us how you reimagine lesser-used ingredients you might normally chuck in the trash or compost in delicious ways (think: beet greens pesto, shaved broccoli stalk salad, and other creative dishes), and you could win dinner for two at the Beard House! Here's how:


 
1. Follow @beardfoundation on Instagram

 

2. Post a photo of your favorite root-to-stalk or nose-to-tail dish and tag it with #jbfscraps

 ... Read more >

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Food Waste: By the Numbers

 

A recent report highlighted a staggering statistic: 40% of food in America is discarded. All of this uneaten food ends up rotting in landfills and increasing greenhouses gases. Our friends at Sustainable America created this infographic that demonstrates the magnitude of food waste in the United States. 

 

For more information, visit sustainableamerica.org.

 

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We're focusing on solutions to fight food waste all month long! Get the full coverage here​​

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