The James Beard Foundation’s Women in Culinary Leadership Grant Recipients Announced

 

The James Beard Foundation (JBF) has announced the recipients of the 2015 Women in Culinary Leadership Grant. Over sixty women with a background in hospitality and the culinary arts applied to participate in a six- or twelve-month mentor/grantee program with top industry leaders. The eight women selected are: Kimberly Fenoy, Laurel, NY; Venessa Goldberg, Seattle, WA; Alexandra Hare, Snyder, NY; Delilah Amanda Lynn, Brooklyn, NY; Shay Pacetti, Brooklyn, NY; Courtney Segal, Providence, RI; Titik Suprati, Lake Forest, CA; Katrin Sydnor, Cary, NC.

 

Launched in 2012, the Women in Culinary Leadership (WICL) Program was spearheaded by Rohini Dey, JBF trustee and restaurateur, and Susan Ungaro, president of the James Beard Foundation. The mentoring program for aspiring chefs and restaurateurs aims to build in-depth skills in the kitchen and in restaurant management.  

 

The 2015 W... Read more >

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What We're Reading: April 22, 2015

 

Watch out In-N-Out: Shake Shack is officially coming to L.A. [FWF

 

Make New England-style ice cream, where chewiness is a positive factor, without a trip up the interstate. [Serious Eats

 

Trust Julia Child to give you perfectly poached eggs every time. [The Kitchn

 

Heinz is revamping its mustard line. [... Read more >

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Expo Milano: Ten Days Until Opening Day!

 

Last summer, when we announced our plan to produce the USA Pavilion at Expo Milano, the first world's fair that's all about food, we had a only a few digital renderings to illustrate our vision for this monumental project. Now, with just ten days to go until opening day, we're excited to share what is perhaps our favorite dispatch from the physical site: the construction of our vertical garden. In the photo below, cherry pickers install state-of-the-art ZipGrow™ towers from Bright Agrotech, a Wyoming-based company that builds vertical gardening products. Our 7,200-foot farm will grow 42 different varieties of vegetables, grains, and herbs. Yo... Read more >

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Meet the 2015 Television Program (on Location) Broadcast Award Nominees

 

Television allows viewers to travel across broad expanses, within cultural confines, or even inside of the mind of complete strangers. The nominees for the James Beard Award in Television Program, on Location use food as a medium to test the boundaries of human experience, from the cuisines of far-flung exotic locales to the ins and outs of a chef’s daily life, to normally unspoken motivations and influences that drive today’s top toques.

 

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Bizarre Foods
Host: Andrew Zimmern
Producers: Colleen Needles Steward, Shannon Keenan Demers, Andrew Zimmern, David Barksy, Tammy Bloom, Patrick Weiland, and Tye Schulke
Airs on: Travel Channel

 

Is there anything JBF Award winner Andrew Zimmern won’t eat? For fourteen seasons his chronically curious palate has roamed the globe, introducing viewers to cultures both exotic and close to home thro... Read more >

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Our Favorite Quotes from Beard on Books with JBF Award Winner Mindy Segal

 

Our Beard on Books program invites people to the Beard House to listen to chefs and authors share their insights on the captivating food world. Last Wednesday, we showcased JBF Award winner Mindy Segal, who recently released her first cookbook, Cookie Love. This beautiful tome provides innovative techniques and fun interpretations of classic recipes from a self-professed “cookie nerd.” Segal exposes the reader to unexpected ingredients and creative flavor combinations in her recipes. 

 

Here are some of our favorite insights from Mindy:

 

1) "I chose cookies because they are a much better gift than a bundt cake. You get a tin of cookies and you’re really excited about it. There’s a cookie for everybody. If you like crispy cookies, you can have chocolate chip cookies. If you like soft cookies you could have rugelach cookies with fresh jam. Instead of just raspberry jam, you can put smoked almond streusel and... Read more >

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Interview with JBF Award Nominee Sam Calagione of Dogfish Head Craft Brewery

 

 

Craft beers have never been hotter, but despite all the up-and-coming brewing bon vivants, the veteran Dogfish Head Craft Brewery continues to draw in hopheads with its quirky and innovative small-batch beers. This is due in no small part to the drive and creativity of Sam Calagione, founder and president of Dogfish Head and two-time nominee for JBF's Outstanding Wine, Beer, or Spirits Professional award. We sat down with Calagione to pick his brain on the latest trends in the brewing scene, his recommendations for Chicago suds, and more.

 

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JBF: When you were first nominated, you named Sixty-One as your favorite of Dogfish Head’s beers. Does it still hold that title, or do you have a new favorite?

 

Sam Calagione: I am still enjoying the heck out of Sixty-One, our Syrah grape–infused IPA, but now that the weather is warming up, I’m having a lot more of Namaste, which is our wheat beer brewed with... Read more >

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Sponsored Post: Win Tickets to the Rioja Wine & Tapas Festival on May 2

Take Home a Rioja Cellar Contest

 

You already know about the fabulous chefs, wines, and bites at the upcoming Rioja Wine & Tapas Festival, conveniently going down at Chicago’s Union Station on Saturday, May 2, just two days before the Beard Awards festivities. Now we're giving you a chance to attend for free, with VIP status to boot. 

 

Our friends at the Rioja Wine & Tapas Festival are generously giving away two VIP tickets to this not-to-miss event. This privileged entrée will give you access to exclusive VIP areas, as well as the opportunity to sip more than 100 vibrant Rioja wines from 40+ wineries, meet top Rioja winemakers, attend expert-led seminars, and taste delicious tapas from nearly 30 chefs of national renown. Plus, you'll be automatically entered into the "Take Home a Rioja Cellar" contest. The winner will take h... Read more >

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What We're Reading: April 21, 2015

 

The celebrated Tartine Bakery is expanding nationally and globally, with planned locations in Los Angeles, New York City, and Toyko. [NYT

 

In the future, our soup may be cooked by robots. [NPR

 

What makes 350 degrees the magic number for most baking recipes? [The Kitchn

 

How did we all get addicted to food porn? [... Read more >

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Meet the 2015 Podcast Broadcast Nominees

 

It seems like everyone and their mother has a podcast these days, but few of them achieve the quality of this year’s nominees for the James Beard Broadcast and Media award for podcasts. From a science writer exploring biodiversity and street food, to two JBF Award winners dishing over exotic cuisines, to the Southern Foodways Alliance digging into the nuances of their home region, these nominees prove that if you give food lovers a chance to speak, they have an awful lot of things to say.

 

 

 

Eat This Podcast
Host: Jeremy Cherfas
Producer: Jeremy Cherfas

Jeremy Cherfas, a Rome-based science writer, covers almost any food-related topic on his erudite and immersive Eat This Podcast. Shows run the gamut from the intricacies of Italian wine labeling to the history of hunger in wartime, ensuring a listening experience that is far from monotonous. [I... Read more >

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Interview with Enrique Olvera of Best New Restaurant Nominee Cosme

Chef Chef Enrique Olvera of Cosme

 

At Cosme, located in New York City's Flatiron neighborhood, chef Enrique Olvera fuses Mexican and local ingredients, creating dishes that feel at once credible and novel. We spoke with Olvera about the past, present, and future of this Best New Restaurant nominee.

 

JBF: It’s been a huge year for Cosme. What’s your vision for the restaurant in the coming year?

 

EO: We are trying to get better every day and make customers and our staff happy. We want to earn the trust of our community and be active in our role.

  

JBF: Cosme is named after a Mexico City market you went with your grandfather. Why did you name the restaurant after that market? What was so memorable about those trips?

 

EO: I’ve always liked the name, so much that I even (unsuccessfully) tried to name one of my sons after it. At San Cosme I had some of my first food... Read more >

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