On the Menu: Week of May 5
It's an exciting week for JBF! Here's what's happening:
Monday, May 6, 6:00 P.M.
The 2013 JBF Awards Ceremony and Gala Reception
The “Oscars of the food world” is going Hollywood! Our 2013 Awards theme—Lights! Camera! Taste!—celebrates food on the silver screen. Whether lead or cameo, food’s recurring role speaks to its profound symbolism. This year’s reception will feature past JBF Rising Star Chef award winners and nominees, who will be creating dishes inspired by films.
Wednesday, May 8, 7:00 P.M.
With its majestic river view and reputation for flawless coastal fare, the Bay House has become a prominent staple of Florida’s culinary landscape. For this Beard House dinner, chef Andrew Hunter has crafted a mou... Read more >
Q & A with JBF Award Nominee Jimmy Bannos, Jr.
We’d wager that Jimmy Bannos Jr. played with spatulas and tongs in his crib: as a fourth-generation chef and restaurateur, the man has known the hospitality-world hustle for his entire life. Below, the chef of Chicago’s Purple Pig and first-time Rising Star Chef of the Year nominee tells us about his favorite dish on his menu, where he’s eating in the Windy City, and the cookbook that set him on his path to success.
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JBF: You are a fourth-generation chef. How has your family's approach to cooking and restaurants impacted you the most?
JB: I always look at each generation and realize how their accomplishments grew through the... Read more >
JBF's Best of the Best: Daniel Humm Bonus Chapter!
As we gear up for the 2013 James Beard Awards, let's take a second to look back on one of the big winners of 2012.
Our first book, The James Beard Foundation's Best of the Best, features intimate profiles of chefs who have won our Outstanding Chef award from 1991 to 2010. It also offers signature recipes from each of these medalists.
In the spirit of inclusion, we've produced digital bonus content about the chefs who have won the award after the book was sent to the presses in early 2011. José Andrés, who nabbed Outstanding Chef that same year, was highlighted in the first of these extra installments. Now we're ready to share a new chapter about 2012's winner: Daniel Humm of Eleven Madison Park. We're making this chapter available to ev... Read more >
Daily Digest: May 2, 2013
Diapers and saddles: the latest accessories for urban chickens. [NPR]
Grocery home delivery services could be greener than you thought. [NPR]
Cornell University develops a less perishable onion. [Cornell Chronicle]
Chinese restaurants on "World's 50 Best" list don't serve Chinese food. [Foreign Policy]
... Read more >
JBF on the Air: The James Beard Awards
On yesterday's episode of Taste Matters, guest host and JBF's director of house programming Izabela Wojcik discussed desserts and the James Beard Awards with two-time JBF Award winner and our current Board of Trustees chair, Emily Luchetti. Listen below to learn about the road to prestige as a pastry chef, the JBF Awards process from the perspective of both a voter and winner, and how our dessert culture is evolving:
Q & A with JBF Award Nominee Danny Bowien
When Danny Bowien moved to New York City last spring, he had Szechuan peppercorn–scented winds at his back. His pilot location of Mission Chinese in San Francisco was an undisputed triumph. Meanwhile, the upcoming Lower East Side sequel was already New York's most discussed opening of the year, well before the kitchen had sent out its first mapo tofu. Could the Oklahoma City native recreate his success in a town that doesn’t always warm to outsiders? We all know how the rest of the story goes. Below, the two-time nominee for our Rising Star Chef of the Year award tells us about his recent trip to Paris and reveals a surprising favorite movie pick.
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JBF: You recently got back from Paris. Where did you eat?... Read more >
Daily Digest: May 1, 2013
Green strawberries join the ranks of spring’s best produce. [Smithsonian]
The FDA draws the line at caffeine-laced gum. [NPR]
Celebrate Cinco de Mayo with cookies infused with Mexican flavors. [Chicago Tribune]
New device takes the fear out of poaching eggs. [Boston Globe]
LA to welcome Cochon 555, the traveling celebration of all t... Read more >
Daily Digest: April 30, 2013
Where do LA's seafood-centric chefs like to eat sushi? [LA Mag]
More details about the lifted ban on Italian cured meats. [LAT]
The majority of restaurant spending in France now goes to fast food. [NPR]
TV fans design tea blends inspired by their favorite shows. [NPR]
... Read more >
Q & A with JBF Award Nominee Ken Forkish
Most Pacific Northwest epicureans are familiar with the creative, crave-worthy baked goods at Ken's Artisan Bakery in Portland. They may not, however, know that the bakery’s owner (and 2013 Outstanding Pastry Chef award nominee), Ken Forkish, had a twenty-year career in the tech industry before trading in his suit and tie for an apron. Read on to learn about his JBF Award–nominated cookbook, favorite local eateries, and his early-onset obsession with doughnuts.
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JBF: Before you opened your wildly popular bakery, you had a twenty-y... Read more >
Q & A with Curtis Duffy of JBF Award–Nominated Grace
After coming up the ranks in some of Chicago's most prestigious kitchens, Curtis Duffy opened his own restaurant, Grace, to rave reviews. A 2013 nominee for Best New Restaurant, Grace attracts diners from all over the country who are seeking a taste of Duffy's thoughtful, sophisticated cuisine. In our interview below, he fills us in on his progressive approach to cooking, the dish that took years to come to fruition, and the unconventional tasting menu devoted almost entirely to flora.
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JBF: Can you tell us a bit about the inspiration and philosophy behind Grace?
Curtis Duffy: My inspiration for Grace was... Read more >
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Thursday at the #jamesbeardhouse: Jason Barwikowski, formerly of PDX's Clyde Common and Olympic Provisions: http://t.co/RLwpLqOPU7
The @celebcheftour is coming to Sonoma's Gloria Ferrer Winery on June 1! Get your tickets now: https://t.co/LszcNhtQAf
By holding a Friends of James Beard Benefit, you can contribute to our scholarship program: http://t.co/tZVqUcRxvN
Cali's dairy farmers want more whey profits. NASA funds a 3D food printer. Saisons for summer. Today's food reads: http://t.co/KJ8iuHkYCk
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