What We're Reading: September 10, 2014

 

The case for refrigerating tomatoes. [Serious Eats

 

Take a peek at the new PBS show, Food Forward. [Civil Eats

 

The man who brought cotton candy to the masses was … a dentist? [Priceonomics

 

Before it gets too cold outside, try a Champagne popsicle. [FoodBeast

 

From chicken tikka to General Tso’s, “ethnic” dishe... Read more >

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James Beard Foundation's Taste America® Preview: Phoenix

Sherry Yard and Kevin Binkley

 

The James Beard Foundation’s Taste America® national epicurean tour begins this weekend with two days of star-studded events in Phoenix, featuring Taste America All-Star and JBF Award-winning Pastry Chef Sherry Yard, and local star Kevin Binkley. Friday night kicks off with a tasting reception from some of Phoenix’s finest, followed by an exclusive four course dinner prepared by Yard and Binkley. Saturday the action moves to Sur La Table, for cooking demos and book signings from Yard and James Beard Award Winner Chris Bianco, along with free tastings from local vendors Essence Bakery Café and Sphinx Date Co. Palm & Pantry.

 

For tickets and more information about the chefs and vendors appearing, check out jbftasteamerica.org... Read more >

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Eat This Word: Hush Puppies

Hush Puppies

 

WHAT? Though just lumps of deep-fried cornmeal batter, this Southern classic can inspire reveries from people below the Mason-Dixon line, where an abiding nostalgia for fish fries and pig pickin's (pork barbecues) requires a steady supply of hush puppies. "A plate of fried fish seems mighty lonely without them," Angela Shelf Medearis wrote in The African American Kitchen, and Southern cooking maven Nathalie Dupree served fried catfish with hush puppies at her wedding. The unusual name is usually attributed to people trying to quiet dogs by throwing them bits of fried treats. Who those people were depends on which story you believe--plantation servants carrying food to the dining room, Southerners hiding from Yankees during the Civil War; Reconstructionists pitying dogs left starving due to food shortages, or hunters rewarding hungry hounds after day-long excursions. Regardless, when hush puppies are made well, there's nothing like 'em. Chow down.

 ... Read more >

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What We're Reading: September 9, 2014

 

America runs on Twinings: the U.S. market for tea is growing. [WaPo

 

Would you eat vegan cheese if it came from human DNA? [MUNCHIES

 

There’s a restaurant in China where robots will cook and serve you dinner. [MUNCHIES

 

Agricultural sin? A farmer fesses up to selling non-local produce at a farmers market. [... Read more >

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Introducing Our Inaugural App: JBF Vegetables

The first-ever JBF app: James Beard Foundation Vegetables

 

Presenting the first-ever JBF app: James Beard Foundation Vegetables, a collection of innovative vegetable recipes conceived by Outstanding Chef award winners (including Daniel Boulud, Alice Waters, Thomas Keller, and many others), and based on the Foundation's Best of the Best cookbook. This stunner includes sharp high-definition videos, some of the most gorgeous and intuitive step-by-step photographs we've ever seen, shopping sections tailored to each dish, and other great features. It's available now in the Apple App store—and absolutely free for JBF members.

 

Learn more at jamesbeard.org/app. Read the full press release... Read more >

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What We're Reading: September 8, 2014

 

Not into your beer? You may be using the wrong glass. [Edible Manhattan

 

The story behind a Southern staple: the history of pimento cheese. [Serious Eats

 

Widespread changes are on the menu at NYC’s first vegetarian elementary school. [Food Network

 

Leading food advocates weigh in on the low-carb vs. low-fat debate. [... Read more >

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Letter from the President: A Recipe for a Delicious Weekend

James Beard Foundation's Taste America®

 

What’s even better than dinner prepared by a nationally recognized, critically acclaimed chef? Dinner prepared by multiple chefs of that caliber, of course!

 

As I write this, we are gearing up to take the James Beard Foundation on the road for our second annual national epicurean tour, Taste America® presented by Chase Sapphire Preferred® Visa Signature. This year, we’re making stops in ten cities, where we’ll be joined by our Taste America All-Stars, a select group of some of the country’s most talked about
chefs, led by this year’s honorary All-Star Chef, Daniel Boulud. (See below for cities, dates, and All-Stars).

 

What makes this year’s Taste America so special is that we are pairing these All-Stars with local award-winning chefs from each city to create unique one-night-only dinners that people will be talking abou... Read more >

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On the Menu: Week of September 8

Wine Glasses

 

Here's what's coming up in the JBF universe:

 

Monday, September 8, 7:00 P.M 
Chef Collaboration 
Close friends and culinary kindred spirits Jesse Schenker, of the Gander and acclaimed West Village restaurant Recette, and Seth Siegel-Gardner and Terrence Gallivan, of the Pass and Provisions in Houston, are combining their cross-country talents to create one incredible, collaborative meal.

 

Tuesday, September 9, 7:00 P.M
Virginia Rising Stars 
Experience Virginia’s dining renaissance at the Beard House when we host the state’s rising culinary stars for a spectacular collaborative meal. The night’s menu will feature the chefs’ favorite local ingredients, Virginia-sourced wine pairings, and stellar cocktails from formidable mixologist and restaurant owner Stefan Trummer.

 ... Read more >

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On the Menu: The Fifth Chefs Boot Camp for Policy and Change

 

 

 

At JBF's upcoming Chefs Boot Camp for Policy and Change, taking place September 7 to 9 at the 21c Museum Hotel in Bentonville, Arkansas, there will be a few stock chef activities, like a collaborative dinner prepared at the hotel's restaurant, as well as an introduction to a local purveyor. (In Bentonville, chefs will spend an afternoon at Ewe Bet Farms, home to pasture-raised and grass-fed lambs.)

 

Primarily, though, the three-day session will provide chefs with a unique opportunity to grow and refine their skills in the policy and advocacy arenas. The 15 participants (see the complete list here) have a schedule of presentations, workshops, and... Read more >

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Sustainability Matters: September 5, 2014

 

The new humane standards set to go into effect in California on January 1, 2015 raise questions about battery cages, colony cages, and cage-free systems for laying hens. [Civil Eats]

 

Programs like Double Up Food Bucks don't just help families buy nutritious, local produce. They help farmers and the environment. [Grist]

 

New studies eliminate doubt that BPA, a ubiquitous ingredient found in some plastics and coatings, is a dangerous toxin to the female reproductive system. [Treehugger]

 

The scoop on listeria: why the bacteria L. monocytogenes, which is often responsible for food-borne illness from meat,... Read more >

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