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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Ask the Chefs: How Did You Celebrate Your Beard Award Win?

David Chang

 

The hushed silence, the acceptance speeches clutched tightly in sweaty palms, the bright lights and cheers as the names are announced and the winners bound onstage: receiving a Beard Award is a dream come true for most chefs. So, what happens after the last medal is handed out? We asked some of the gala chefs for the 2015 JBF Awards how they celebrated their wins (hint: it involved a lot of bubbly).

 

Justin Aprahamian / Sanford, Milwaukee
With a big hug to my parents and wife, and a glass of Champagne.

 

Dave Beran / Next, Chicago
I went to Pouring Ribbons with a bunch of friends and sabered Champagne with my award.

 

Ashley Christensen / Poole’s Diner, Raleigh, NC
We ordered 36 Shake Shack bu... Read more >

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Meet the 2015 Television Program, in Studio or Fixed Location Broadcast Nominees

 

James Beard himself was one of the earliest television chefs, drawing in viewers with his charm and turning them into long distance learners as he unpacked recipes and techniques. This year’s nominees for the James Beard Award in Television Program, in Studio or Fixed Location prove the enduring appeal of the expert toque-as-tutor, guiding their audience through the twists and turns of both elaborate entertaining and everyday fare.

 

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Bobby Flay’s Barbecue Addiction
Host: Bobby Flay
Producers: Bobby Flay and Kim Martin
Airs on: Food Network

 

Grill master and JBF Award winner Bobby Flay takes on everything flame-kissed in this back-to-basics series. From steakhouse superlatives to curry and kebabs, Flay travels the world via charcoal, proving the global appeal of a roaring fire. [Video above]... Read more >

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What We're Reading: April 20, 2015

 

Dust off your grills: Spring barbecue weather is just around the corner. [Food Republic

 

Thailand stores go bug wild: you can now find insect snacks in their supermarkets. [NPR

 

JBF Award winner Danny Meyer predicts the future of fine casual dining. [Yahoo! Food

 

Decadent breakfasts​ don't have to be reserved for weekend brunch. [Munchies

 

U.S. fishing management is improving our national fish stocks, but is it enough? [... Read more >

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Happy Hour: The Stinger

stinger

 

With its refreshing mint flavor from the white crème de menthe and the silky taste of Cognac, the Stinger was originally introduced as a nightcap and popularized in movies through the 1940s and 1950s. James Beard also featured the cocktail recipe in his revised edition of Hors d’Oeuvre and Canapés. We think it’s time to get retro and reintroduce this drink as part of your end-of-the-night routine—or even an after-work treat. Get the recipe here.

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