What We're Reading: September 15, 2015


Breakfast for dinner: a stack of savory pancake, waffle, and fritter recipes to ease you into the week. [Food52


One man’s trash is another man’s treasure. Or in this case, one man transforms your discarded shopping list into semi-edible surreal art. [MUNCHIES


Rent-a-grandma: a new online food delivery service in Paris connects retired grandparents with a passion for food with those craving a home-cooked meal. [FWF


René Redzepi... Read more >

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Luck of the Drawl: Alon Shaya's Short Rib Recipe Blends Israeli Flavors with Southern Staples


Not many Italian restaurants serve roasted goat shakshuka, quinoa tabbouleh, or Hanukkah dinner. But while New Orleans chef Alon Shaya was cooking at his and John Besh's restaurant, Domenica, he would casually slip the flavors of the Israeli food of his childhood (influenced by his love of his grandmother's cooking) onto the menu. In February, the 2015 JBF Award winner for Best Chef: South finally opened Shaya, a casual restaurant dedicated to, as he describes it, "the foods that are being eaten and celebrated in Israel today," like fres... Read more >

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James Beard Foundation's Taste America® Preview: Miami

Rocco DiSpirito and Christopher Lee


The James Beard Foundation’s Taste America® national epicurean tour begins this weekend with two days of star-studded events in Miami, featuring Taste America All-Star and JBF Award-winner Rocco DiSpirito, local star Christopher Lee, and pastry chef Sergio Navarro. Friday night kicks off with a tasting reception from some of Miami's finest, followed by an exclusive four course dinner prepared by DiSpirito and Lee with desserts by Navarro. Saturday the action moves to Sur La Table, for cooking demos and book signings from DiSpirito and lauded chef Cindy Hutson, along with free tastings from local vendor Project Pop.


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

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In Memoriam: Kerry Simon


We are deeply saddened by the news that Kerry Simon, chef of several acclaimed restaurants including Carson Kitchen in Las Vegas and others across the country, passed away at the age of 60. Simon had long been suffering from MSA (multiple system atrophy), a severe and rare form of Parkinson's disease. “Kerry Simon was an exciting and inspiring chef, and we were honored to know him and have him as a friend and supporter of our Foundation,” said JBF president Susan Ungaro. “While our community has suffered a great loss, we know that his legacy will leave a lasting mark on the culinary landscape.” Famously dubbed the “Rock ‘n’ Roll Chef” by Rolling Stone magazine, Simon was still actively working on new projects, including a new gastropub in Nevada, despite being confined to a wheelchair. During his lauded career, Simon opened restaurants all over the world for industry icon Jean-Georges Vongerichten, catered tours for Led Zeppelin and other rock stars, won the... Read more >

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What We're Reading: September 14, 2015


Fried chicken mania in New York City: David Chang's newest hit, Fuku, gets a second location in swanky midtown. [FWF]


A North Carolina restaurant and a Japanese technique come together in this buttery and light-as-air milk bread. [Food & Wine]


Fleur de sel harvesting is taking on value of epic proportions as salt shepherds strike gold in the South of France. [Saveur]


Lunchtime kitchen hacks: how to pack your work lunch with as little ti... Read more >

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Happy Hour: Meet the Refreshing Sweet Basil Cocktail


We've partnered with Simmer, a new app that allows you to generate step-by-step recipe videos that you can create, watch, and share from your very own kitchen. In the coming weeks and months, we'll continue sharing instructional videos that will teach you how to create tantalizing dishes from JBF Award winners, Beard House chefs, and even Beard himself, all prepared in James Beard's historic New York City kitchen.


As many of us bid adieu to glorious summer Fridays, one thing that makes our longer end-of-week hours more palatable is knowing that we'll soon be sipping this elegant and refreshing... Read more >

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On the Menu: Week of September 14


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


Tuesday, September 15, 7:00 P.M.

Summer’s End Farm Feast

At CRāVing in upstate New York, chef Adam Goetz makes the most of every single ingredient. He carefully preserves each season’s harvest, turns milk from a nearby dairy into cheese, makes his own charcuterie, and practices whole-animal butchery to round off his extensive local pantry. Experience the chef’s impeccable farm-inspired fare at this glorious end-of-summer feast.


Wednesday, September 16, 6:30 P.M.

A Brooklyn Backyard Supper

Join the James Beard Foundation Greens (foodies under 40) for an exclusive under-the-stars, farm-to-table collaboration by the Pines, Star Route Farm, and Savio Soares Selections. Chef John Poiarkoff of the Pines w... Read more >

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Sustainability Matters: September 11, 2015


As climate change proves unpredictable, a Midwestern farmer looks towards the future and experiments with growing rice. [NPR]


Chef Asha Gomez talks JBF Boot Camp and how her fellow chefs can be advocates towards ending hunger. [MF]


Who thought the day would ever come: McDonald’s announces a shift to cage-free eggs. [Grist]


Sustainable Entourage: Adrian Grenier, Naked Juice, and Wholesome Wave team up to donate fruits and vegetables. [Edible Manhattan... Read more >

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Video: JBF Award Winner John Besh's Dream Breakfast


We’re traveling from coast to coast this fall with the James Beard Foundation’s Taste America® ten-city epicurean tour, which kicks off on September 18 in Miami. With all this jetsetting, we’re hankering for a solid, homespun breakfast and asked honorary All-Star and JBF Award winner John Besh to tell us about his dream way to start the day. Watch the video above to discover his answer!


Get details about Taste America and buy tickets here. Follow the festivities on Twitter with #JBFTasteAmerica. You can also follow the adventures of #bittybeard, our portable homage to James Beard, as he travels around the country. 

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Throwback Thursday: End-of-Summer Peach Recipes


With summer's official end just a few weeks away (the equinox is September 23 this year), we're scrambling to hold tight to the gorgeous weather and easy-breezy, laid-back dishes that the warmer months bring. And that means hoarding the summer's best produce—funky looking heirloom tomatoes, sweet corn, ripe berries bursting with flavor, and, of course, juicy peaches just dripping with the scent of pure summer. So on this #TBT, as we already feel the pangs of nostalgia during these last few warm days, we'd also like to remember something our namesake made sure to eternalize: "Few things in the food world equal the flavor of a ripe peach" (Beard on Bread, p.347). We couldn't agree with Mr. Beard more. 



When your hoarding becomes something of a problem, or if you're looking for inventive ways to hig... Read more >

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