Happy Hour: James Beard’s Jack Rose

 

Don’t be deterred by the delicate pink hue of a Jack Rose cocktail; this is no Cosmopolitan. Made with a spirit that predates America, this libation is better suited for devoted history buffs than Sex and the City fans. In the Colonial Era, applejack was a concentrated apple cider, but now it denotes an apple brandy blend. The most prominent distiller of the spirit, Laird & Company, was also the first commercial distillery in the new country, having gotten its license in 1780. 

 

This cocktail peaked in popularity during the Roaring Twenties, but that’s no reason to let it languish—mix it up a few for friends this weekend and impress them with a bit of history. Get the recipe right here.

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On the Menu: Week of April 6

 

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

 

Monday, April 6, 7:00 P.M.

Philly Elegance Meets Loire Wines 
Housed in the five-diamond Rittenhouse hotel, Lacroix is one of Philadelphia’s most prestigious restaurants; many of the city’s finest chefs have steered its kitchen at one time or another. The latest is Jon Cichon, who returns to the Beard House with a marvelous spring menu paired with exceptional wines from the Loire Valley.

 

Tuesday, April 7, 7:00 P.M.
Spring in Marin 
In a three-star review, Michael Bauer of the SF Chronicle described Molina as “a small, out-of-the-way restaurant that has such refinement and integrity that it makes you want to... Read more >

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Sustainability Matters: April 2, 2015

 

A new law in France bans unlimited soda refills as part of a revamped set of health reforms. [MUNCHIES

 

McDonald’s announced this week that’s raising the wages of some, but not all of its workers. [Food Politics

 

What happens to jobs when Wal-Mart comes to town? [NPR

 

There are many inherent stumbling blocks to making fish farming environmentally sustainable. [... Read more >

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Throwback Thursday: JBF Award Winner Daniel Boulud

 

Last week JBF Award winner Daniel Boulud rang in his 60th birthday with an A-list celebration packed with decadent bites and endless toasts. For this week's TBT, we're tipping our hats to this superstar chef who has won his fair share of awards over the years. We're taking it back to a similarly festive moment: the 10th James Beard Awards after party where Boulud reveled with fellow JBF Award winners Tom Colicchio and Thomas Keller at NYC's Esca. Their smiles get us even more excited for the fast-approaching Awards ceremony in May. 

 

Take a look at the full list of 2015 James Beard Award nominees here

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Meet the 2015 Dining and Travel Journalism Award Nominees

 

It's impossible to truly experience a country without tasting the spices, fruits, and recipes of its native culture. Let our Journalism Award nominees transport you to exotic locales without the hassle of TSA screenings or checked baggage with these three investigations into the worlds of travel and food.

 

Brett Martin
GQ
“How the Vikings Conquered Dinner”

Neo-Nordic has crossed the Atlantic and captured the attention of the food world at large. Brett Martin explores how Scandinavian cuisine spread from Denmark’s iconic Noma to the rest of the globe. [pictured above]

 

 

Julia O'Malley
Eater
“Eating Well at the End of the Ro... Read more >

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What We're Reading: April 2, 2015

 

Don't settle for the store-bought bagel when you can make them at home. [Eater

 

Steven Satterfield's new cookbook will make you a greenmarket pro for all four seasons. [NYT

 

Add booze to your Easter festivities with jello egg shots. [HuffPo

 

California farmers become hopeless as the snowpack levels reach an all time low. [NPR

 

Craft beer continues to reign over the brewing scene: 2014 top sellers. [... Read more >

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Expo Milano: Announcing Feeding the Accelerator, a Food-Sector Development Program

When Expo Milano, the first world's fair devoted exclusively to food, opens to the public next month, the USA Pavilion will present American innovations at the crossways of cuisine, tech, business, industry, and culture. This showcase will include several promising food-sector newcomers, selected and nurtured by the pavilion's recently announced Feeding the Accelerator initiative.

 

A collaborative incubation program, Feeding the Accelerator will provide, per its website, "not just tech and business development, but innovation development." In practice, this includes workshops, lectures, and an Expo-based advisory board of chefs, academics, designers, and other food professionals. Up to 12 entrepreneurs will be selected for mentorship.

 

Details and applications are available at the off... Read more >

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2015 JBF Scholarship and Grant Applications Now Available

 

Are you eager to build your culinary chops, but need a financial boost? You've come to the right place: applications for James Beard Foundation scholarships and professional grants are now available. You can find details about eligibility, a list of this year's scholarships and grants, and links to all of the necessary paperwork on our scholarships and grants page.

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What We're Reading: April 1, 2015

 

From barbecue stalls to in-store sommeliers, traditional grocery stores are trying anything to win back customers. [NPR

 

Don’t limit yourself to ramen and soba: Food52 suggests some lesser-known types of Asian noodles and how best to use them. [Food52

 

The Academy of Nutrition has backed away from its endorsement of Kraft Singles. [Food Politics

 

Will it fizz? The newest device from Sodastream can supposedly ca... Read more >

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Eat This Word: Fennel Pollen

 

WHAT? Obscure no more. Once a little known spice used by Tuscans on meat or in soups and stews, fennel pollen was introduced to an American audience by food writer Faith Willinger, an American who has lived in Italy for nearly a quarter of a century. In the 1990s she brought American chefs like Mario Batali to a butcher shop in Panzano, Chianti, owned by Dario Cecchini, who sells specialty products of the area, including fennel pollen. The flowers of the blossoming wild fennel plant are coated in a mass of yellow pollen and, when shaken loose, the powdery condiment imparts a sweet fennel flavor and aromatic flowery scent. Batali was quick to incorporate the spice in his repertoire. As he explained to us a few years ago, "You sprinkle a tiny dusting on something hot, and it gives you this heady fennel perfume. It's amazing." This once hard-to-find spice, which marries wonderfully with a variety of ingredients, including pork, mussels, and even dark chocolate, is now popping up on menus everywhere. ... Read more >

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