What We're Reading: June 29, 2015

 

You can totally feel virtuous about turning your banh  into a salad. [Serious Eats

 

Want to get the most out of your local farmers’ market? Crack open a couple cookbooks. [Food 52

 

Vintage menus tell the story of Los Angeles’s culinary heritage. [USC

 

If you have to eat gluten-free crackers, make sure you at least get good ones. [... Read more >

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Happy Hour: How to Make James Beard's Vermouth Cassis

 

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.

 

Leave your cocktail equipment at the bar... Read more >

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On the Menu: Week of June 29

 

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

 

Monday, June 29, 7:00 P.M.

Reinventing a Landmark

Combine a landmark San Francisco bar with the celebrated minds behind New York City’s Spotted Pig and the John Dory Oyster bar, and it’s no wonder that the newly revamped Tosca Cafe landed on Bon Appétit’s Best of 2014 list. Come to the Beard House for a taste of chef Josh Even’s lauded rustic Italian fare, cross-country flight not required.

 

Women Rock the Kitchen

Tuesday, June 30, 7:00 P.M.

Watch out, New York: this all-women group of mid-Atlantic power players is coming to town on a delicious diplomatic mission. Several of the biggest food names in and around our nation’s capital will be reaching across the burners to collaborate during wh... Read more >

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Sustainability Matters: June 26, 2015

 

Western grocery chain, Raley’s, is taking steps to tackle our food waste problem. [NPR]

 

Is buying locally grown produce actually beneficial to our food system? [HuffPost Food]

 

Sustainable Seafood Week marks a glorious start to the summer. [Edible Manhattan]

 

British celebrity chef and champion of healthy eating Jamie Oliver, will tax sugary drinks t... Read more >

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Recipe: Crespelle with Red Wine Strawberries and Ricotta

Recipe for Crespelle with Red Wine Strawberries and Ricotta

 

Crespelle: it's how the Italians do crêpes. This version calls for "00 flour" (or doppio zero, as they say on the boot), a powder-fine flour that yields an exceptionally delicate pancake. We recommend splurging on a premium ricotta for the filling, and since it's full-on strawberry season right now, you should be able to get some fine fruit, too. Get the recipe here.

 

 

Anna Mowry is special projects manager at the James Beard Foundation. Find her on Twitter and Instagram.

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Throwback Thursday: David Burke's Edible Legacy

 

This Throwback Thursday, we’re indulging our nostalgic side with a photo of a young David Burke flaunting a whimsically designed plate of hors d’oeuvre in the Beard House kitchen. Over the years the JBF Award winner and world-renowned chef and restaurateur has made a name for himself through his creativity and culinary innovations with dishes like "pastrami salmon" and "cheesecake lollipops."  That zeal for experimentation forms the base for the David Burke Group, and has inspired members of Burke's team, such as pastry chef Zac Young, who will be participating in our upcoming Chefs & Champagne fête in the Hamptons. Young will be plying guests with monkey bread with peach caramel and whipped crème fraiche. Following in Burke’s footsteps, Young also has a flair... Read more >

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What We're Reading: June 25, 2015

 

Next time you’re eating a falafel sandwich, double check it’s not spying on you. [FWx]

 

Mass-producing pizza chain Papa John’s is spending a fortune to go all natural. [Grub Street]

 

Whole Foods may have been cheating New Yorkers this whole time. [NY Eater]

 

Inside the high-stakes world of restaurant foragers. [... Read more >

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Expo Milano: Join the Great American Chefs Rally

The USA Pavilion at Expo Milano

 

Calling all chefs: are you interested in participating in the USA Pavilion at Expo Milano 2015, the largest global gathering about food in history? The pavilion's theme is American Food 2.0, and since chefs have had a large part in shaping the (r)evolution of food in America, we're giving them a special place in the festivities.

 

If you're a chef who would like to join us for this once-in-a-lifetime occasion, be sure to mark your calendars for the Great American Chef Rally at the USA Pavilion at Expo Milano on July 21 and 22. We're inviting chefs from across the country to meet us in Milan for a special day to celebrate their role in influencing American cuisine. The USA Pavilion teamed has programmed some exclusive events just for these attendees, such as:

 

• A private tour of the USA... Read more >

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Ask a Chef: Kyle McClelland

 

Dallas hot spot Proof + Pantry draws crowds with its eclectic cocktails and whimsical take on American cuisine, serving up inspired bites like bone marrow with onion marshmallows. Join us at the Beard House on Wednesday, July 22 as chef Kyle McClelland brings diners to the edge of our national culinary frontier through seasonal fare and innovative techniques. Read on to learn how this creative-minded chef began his career and why Chinese food is his guilty pleasure.

 

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What is your inspiration behind the menu for this Beard House event?

I designed this menu based on my years of cooking. There are pieces from all the restaurant and places I have worked at, and my menu is a reflec... Read more >

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What We're Reading: June 24, 2015

 

Not content to simply ply us with meatballs, IKEA has sweetened the deal with in-store candy shops. [Yahoo! Food

 

Real men drink rosé. [MUNCHIES

 

Don’t pigeonhole coconut amines as purely paleo fare. [The Kitchn

 

A look into the troubling relationship between the food industry and the American Society for Nutrition. [... Read more >

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