Fight Food Waste & Win Dinner at the Beard House!

 

Our latest kitchen mantra is: "Think before you toss!" If you share our interest in fighting food waste, we've got an incentive for you: show us how you reimagine lesser-used ingredients you might normally chuck in the trash or compost in delicious ways (think: beet greens pesto, shaved broccoli stalk salad, and other creative dishes), and you could win dinner for two at the Beard House! Here's how:


 
1. Follow @beardfoundation on Instagram

 

2. Post a photo of your favorite root-to-stalk or nose-to-tail dish and tag it with #jbfscraps

 ... Read more >

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Food Waste: By the Numbers

 

A recent report highlighted a staggering statistic: 40% of food in America is discarded. All of this uneaten food ends up rotting in landfills and increasing greenhouses gases. Our friends at Sustainable America created this infographic that demonstrates the magnitude of food waste in the United States. 

 

For more information, visit sustainableamerica.org.

 

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We're focusing on solutions to fight food waste all month long! Get the full coverage here​​

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What We're Reading: August 4, 2015

 

The world’s first zero-waste brewery has opened in Japan. [Travel + Leisure

 

Those leftover tomato skins are just begging to be transformed into tomato salt. [Food52

 

Beat your summer hangover with some frozen hair-of-the-dog. [My Name is Yeh

 

The physics behind soggy cereal. [MUNCHIES

 

What does a human longevity expert cook for dinner? [... Read more >

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Eye Candy: Wagyu Short Ribs with Black Romesco, Duck Fat Potatoes, and Black Garlic

 

After launching Pubbelly, their first Miami gastropub, to critical acclaim, José Mendín, Sergio Navarro, and Andreas Schreiner went on to open a string of white-hot eateries that consistently rank high with diners and critics alike. And earlier this summer, we were able to experience their signature Latin, Asian, and French flavors when we welcomed the Pubbelly Boys, as they are fondly known, to the Beard House. A highlight of the night was their prime rib dish, featuring Wagyu beef short ribs with black romesco, duck fat potatoes, black garlic, horseradish, and radishes. With varying textures, a deeply satisfying richness, and vibrant flavor combinations, the dish has us clamoring to be a part of the Pubbelly crew ourselves.

 

View this event's menu and details ... Read more >

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Announcing Our 2015 JBF Food Conference: Rethinking the Future of Food

 

JBF will host the sixth annual James Beard Foundation Food Conference at the Convene Conference Center (730 Third Avenue) on October 19 and 20. This year’s theme, Rethinking the Future of Food, will bring together a diverse group of thought leaders and provocateurs including chefs, scientists, journalists, activists, investors, and more. Building on last year’s theme of prescriptions for a healthier America, the conference will look at what lies ahead in three compelling areas: the future of health, the future of the kitchen, and the future of the farm.

 

Over the course of two days, speakers and panelists will explore how a deeper understanding of changes in science, technology, and investment strategies empowers us all to make choices today that will lead to a healthier and more equitable tomorrow.

 

The agenda will consist of three categories: The Future of Health: Food, Flavor, and Innovatio... Read more >

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What We're Reading: August 3, 2015

 

How brisket became king of the barbecue world. [FWF

 

Cookies and cream canvas: Oreos become the medium for edible works of art. [Mental Floss

 

Americans may finally be changing their eating habits, as new data suggests caloric consumption has decreased for the first time in decades. [NYT

 

Experts anticipate that the World Health Organization will announce a link between red meat and cancer this fall. [... Read more >

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Happy Hour: How to Make a Mint Julep

 

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.

 

One of the most undeniably refreshing and iconic cocktails to have during the summer is the mint julep. A must-have accessory for watching the Ken... Read more >

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On the Menu: Week of August 3

 

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

 

Monday, August 3, 7:00 P.M.

Modern Texan Elegance 

After coming up the ranks under the tutelage of culinary icons Marcus Samuelsson and Michael Mina, Dallas native Blaine Staniford returned to the Lone Star State to make a name for himself on his home turf. Now at the helm of Fort Worth’s acclaimed Grace, Staniford churns out inventive and modern American fare that’s firmly rooted in Texas terroir.

 

Wednesday, August 5, 7:00 P.M.

Baltimore Farm Fling

A fifth-generation family operation, Richardson Farms provides its in-demand produce to the best restaurants in Baltimore. At this special Beard House dinner, Charm City chefs and friends Cyrus Keefer and Winston Blick join farm chef Ben Simpkins to create a del... Read more >

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Sustainability Matters: July 31, 2015

 

Crisis in the culinary world: extreme heat, fruit flies, and bacteria threaten our olive oil supply. [NY Daily News]

 

You can say goodbye to complimentary glasses of water in California restaurants. [Grist]

 

Trips to the farmers' market will be stress-free thanks to GrowNYC Greenmarket’s new app. [MF]


Boston supports sustainability with a new permanent, year-round, local food market. [Boston]... Read more >

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Recipe: Sweet Corn Budino with Blueberries and Cornmeal Shortbread

Sweet Corn Budino with Blueberries and Cornmeal Shortbread, adpated by the James Beard Foundation

 

There's a lot of corn out there, folks, and only five weeks to go until Labor Day. (How did that happen?) Go ahead and save some cobs for the grill, but we urge you to think beyond savory, too. This lovely budino from JBF Award–winning pastry chef Karen DeMasco is an excellent vehicle for corn's natural sugars. For a simplified version of the dessert, omit the cookies and compote and scatter your puddings with fresh blueberries. 

 

Get the recipe here.

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