Interview with JBF Award Nominee Grae Nonas of Austin's Olamaie

 

Native New Englander Grae Nonas has put down roots in Austin, Texas, with his white-hot eatery, Olamaie. Working in tandem with fellow chef and partner Michael Fojtasek, this dynamic duo uses their expansive culinary knowledge to treat diners to Southern flavors backed by contemporary techniques. We spoke to the 2016 JBF Award nominee for Rising Star Chef of the Year about his culinary perspective, how he showcases the beauty of generic vegetables, and why his former life as a musician is so important to his current gig.

 

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JBF: We hear you collect vintage cookbooks. What’s the most treasured book you have on your bookshelf? 

 

Grae Nonas: My partner, Michael Fojtasek, is actually a more avid vintage cookbook collector, but I do have a small, cherished collection. One of my favorites is The Taste of Co... Read more >

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Beard House Recipe: Roasted Carrots with Berbere, Charred Dates, and Labneh

 

With spring in full swing, there’s a good chance your CSA bag is brimming with bunches of sweet, vibrantly colored carrots. Don’t give into the impulse to simply munch away, Bugs Bunny–style, for these beauties have much to offer with just a little lovin’ in the oven. Take this roasted iteration that JBF Award nominee Chris Cosentino served at his recent Beard House dinner, which draws its influence from Northern African cuisine and tosses berbere, dates, and labneh into the mix. Tempering the natural sweetness of the carrots and dates with the heat of the spice mix and the bitterness of a strong sear, this recipe coaxes the kind of deep flavors from a seemingly quotidian vegetable that’ll make your guests carrot converts. Find out what's up, doc.

 

Hungry... Read more >

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On the Menu: Wednesday, April 13

 

Here’s a taste of what’s on tap today at the Beard House.
 

Mississippi Mama’s Potluck, 7:00 P.M.
Nick Wallace, Mississippi Museum of Art, Jackson, MS
 

Chef Nick Wallace is known for blending his Mississippi family farm upbringing with French technique to create exciting, elegant dishes. Featuring soulful plates like Mississippi Gulf Shrimp Boudins with Fennel Sauerkraut on Housemade Crackers; Beaverdam Fresh Farms Country Ham with Peppers, Pickles, and Vanilla Popover; and Pickle-Brined Fried Chicken with Preserved Satsuma Barbecue Sauce, Toasted Mississippi Pecans, Applesauce, and Housemade Cipollini Hot Sauce, Wallace’s Beard House dinner will revive cherished recipes passed down by Southern mothers and grandmothers, making for a truly delicious family affair. 

  
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Recipe: Salt-Baked Leg of Lamb from JBF Award–Nominated "Zahav" Cookbook

Photo: Michael Persico

 

The Philadelphia-based Cook N Solo restaurant group draws crowds for the Texas-style pit game at Percy Street Barbecue and the mouthwatering fried chicken at Federal Donuts (not to mention the equally popular Abe Fisher and Dizengoff), but at the center of this budding empire is the modern Israeli cuisine on offer at JBF Award winner Michael Solomonov’s Zahav. Solomonov, a titan of tahini, shares the inspirations and recipes behind some of the restaurant’s most popular dishes in his cookbook, Zahav, which was written with his partne... Read more >

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Get to Know the 2016 Broadcast Media Nominees

Just as the dialogue around food has expanded beyond what’s on our plates, the subjects dissected in food media have grown to include the political, the personal, and even the philosophical. Fittingly, the 2016 JBF Broadcast Media Award nominees provide us with many serious topics to ponder, and there's still plenty of content for those of you who are looking for something that's simply delicious.

 

Find clips from our nominees below. Be sure to be following us on Tuesday, April 26, when we announce the winners at the Book, Broadcast & Journalism Awards in New York City. 

 

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Documentaries

 

For Grace

Filmmakers: Kevin Pang and Mark Helenowski

Airs on: Vimeo, iTunes, Amazon, and Google Play

 

Just... Read more >

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On the Menu: Tuesday, April 12, 2016

 

Here’s a taste of what’s on tap today at the Beard House and around the country.

 

Celebrity Chef Tour / Boston, 6:30 P.M.
Host Chef JBF Award Winner Tony Maws, Kirkland Tap & Trotter, Somerville, MA / JBF Award Winner Jamie Bissonnette, Coppa, Boston; and Toro, Boston and NYC / JBF Award Winner Spike Gjerde, Woodberry Kitchen, Baltimore, MD / Bryan Voltaggio, Volt, Frederick, MD; Aggio, Baltimore and Washington, D.C.; Family Meal, Ashburn, VA, Baltimore, Frederick, MD, and Richmond, VA; Lunchbox, Washington, D.C.; and Range, Washington, D.C.

 

Our national Celebrity Chef Tour dinner series is coming to Boston for a special one-night-only collaborative feast prepared by top-notch Beantown toques like JBF Award winners Tony Maws and Jamie Bissonnette. 

 ... Read more >

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Beard House Recipe: Roasted Beet Salad with Miso–Sesame Dressing, Pears, and Frisée

 

An alum of Beantown favorites like Lumière, T.W. Food, and Hungry Food, Phillip Tang has now brought his talents to the new Banyan Bar + Refuge, an Asian-inspired gastropub in the city’s South End that’s already earned a glowing review from the Boston GlobeAt his recent Beard House dinner, the 2016 Beard Award semifinalist chef served innovative, elevated spins on classic Asian flavors, such as sourdough pancakes with pork belly confit, sweet potato–hoisin sauce, pickled onions, and peanutssmoked scallop with p... Read more >

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Eat This Word: Tortino

 

WHAT?  A miniature cake with a melted heart. Tortino, meaning “little cake,” originally hails from Italy, but its sweet fluff has spread across the globe. When made as a sweet dessert, melted chocolate is folded into a rich batter and divided into individual tins. If baked properly, a thin, crispy crust settles on the outside while the chocolate remains creamy and smooth on the inside. It only takes one bite for the chocolate to slide out like lava. As a savory dish, however, a tortino resembles a layered frittata. Using only the freshest vegetables available, this egg-beaten “cake” is perfect for a hearty breakfast or light lunch. It can be seasoned and flavored with cheese, bread crumbs, or a zesty salsa.

 

WHERE? ... Read more >

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On the Menu: Monday, April 11, 2016

 

Here’s a taste of what’s on tap today at the Beard House.
 

East Coast Revival, 7:00 P.M.
Marc Sheehan, Loyal Nine, Cambridge, MA
 

Take one part historical inspiration, mix it with a chef whose résumé includes stints at Bondir, Menton, and Blue Hill at Stone Barns, and add a dash of reverence for regional cooking, and you’ve got Loyal Nine, one of Boston’s best-received restaurants last year. At the Cambridge hot spot, chef Marc Sheehan draws on Colonial-era gastronomy to highlight the best of modern New England cuisine, and tonight he’s trekking to the Beard House to show diners just how delicious the past can be. Featuring a menu that spans the region’s states, with dishes like Maine Salt Marsh Lamb with Bean Pot Onions and Golden Ball Turnips; Souse... Read more >

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Happy Hour: Polite Provision's Dublin Iced Coffee

 

It’s no secret that San Diego’s dining offerings are replete with pristine seafood, but one of the city’s lesser-known assets is its booming cocktail scene. Later this month, a talented team from Ironside Fish & Oysters and 2016 JBF Award semifinalist Polite Provisions will treat ... Read more >

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