What We're Reading: June 20, 2014

Dulce de Leche

 

The Uruguayan soccer team's performance is suffering due to lack of dulce de leche. [NPR

 

Was your goat’s milk from Whole Foods was milked by an inmate? [The Atlantic

 

The U.S. government asks Europe to ease restrictions on genetically-altered food. [NYT

 

A new Swedish study links summer cookout foods to heart disease. [NBC

 

Can working in a restaurant make you a nicer pe... Read more >

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On the Menu: Week of June 22

Wine glasses at the James Beard House

 

Monday, June 23, 7:00 P.M 
French-Italian Fête 
The Relais & Châteaux–listed Menton, named after the French seaside town near the Italian border, lives up to its namesake with a menu of exquisitely passionate dishes from chef Scott Jones, who rose through the ranks of Barbara Lynch’s restaurants to take on this new role at Menton earlier this year.

 

Tuesday, June 24, 12:00 P.M 
Enlightened Eaters 
Loaded with 150 chef-created recipes, Brendan Brazier’s Thrive Energy Cookbookillustrates that good nutrition and mouth-watering appeal are not mutually exclusive. With a focus on vegetables and a dedication to allergen-free and gluten-free options, this tantalizing collection of recipes proves that nutrient-dense dishes are easy to create and even more satisfying to enjoy.... Read more >

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Throwback Thursday: Bobby Flay at the Beard House

 

In this week’s Throwback Thursday, we look at the very first JBF Greens event, held way back on February 15, 1996. The dinner, titled Mediterranean Magic, showcased the talents of Stephen Kalt, Matthew Kenney, Mario Batali, and none other than this year’s Chefs & Champagne guest of honor, Bobby Flay. The menu remains surprisingly relevant, featuring dishes like chickpea pancakes and squid-ink pasta. In 1996, chef Flay was the “desperado of cocina espagnole at his hotter-than-hot Bolo.” Today, almost twenty years later, he’s still receiving rave reviews at his newest hit restaurant, Gato. Read on for the full menu for Mediterranean Magic, and see Flay’s acclaimed cooking in action at Chefs & Champagne on July 26!

 

 

Mediterranean Magic

 

Mario Batali... Read more >

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What We're Reading: June 19, 2014

Break out the rubber bands: a better way to cut cake? [Gizmodo]

 

Five Southern chefs discuss the history and future of their region’s cuisine. [Food Republic]

 

Some restaurants know exactly how often you use their bathrooms. [NYP]

 

Yes, you can cook a hot dog in a Pringles can. [Food Beast]... Read more >

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What We're Reading: June 18, 2014

The science behind the myriad colors of fish flesh. [NPR

 

Mark Bittman looks at how we get Big Food to change its strategy. [NYT]

 

As the economy picks up, fast food chains like McDonalds and Taco Bell fall out of favor with consumers. [NBC]

 

The Brewers Association has expanded the definition of “craft beer,” leading some big name beers to sport it on their labels. [... Read more >

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James Beard Foundation's Taste America® Tickets Now on Sale!

 

James Beard Foundation's Taste America®

For the second year in a row, we're partnering with Chase Sapphire Preferred® Visa Signature® to present James Beard Foundation’s Taste America®: “Local Flavor from Coast To Coast,” a national epicurean tour that will celebrate America’s culinary diversity. From September 12 through October 25, 2014, the program will stop in ten cities over five weekends, including Atlanta, Boston, Chicago, Dallas, Los Angeles, New York City, Phoenix, San Francisco, Seattle, and Washington, D.C. Each city will enjoy a special evening that starts off with a walk-around tasting reception from a line-up of local chefs, followed by a one-night-only, collaborative four-course dinner crafted by a Taste America All-Star and a local celebrity chef. Tickets are on sale now at jbftasteameri... Read more >

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What We're Reading: June 17, 2014

 

World Cup teams take no chances by bringing their own chefs, and their own food, to Brazil. [Fox News]

 

Meaningless buzzwords like “organic” and “whole-grain” drive sales with empty promises. [Chron]

 

Protein-infused cake frosting, bee-less honey, and lentil pasta are just some of the predicted healths trends for the upcoming year. [NYDN]

 

A peek at the... Read more >

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Interview with Donald Link of Pêche

Donald Link

 

The winner of this year's Best New Restaurant award, Pêche is the latest project from New Orleans–based chef Donald Link, who also runs the acclaimed Cochon, Cochon Butcher, and Herbsaint. On top of his culinary talent and business acumen, Link is a passionate champion of Gulf Coast and Southern foodways. Below, Link discusses his ties to local producers, the current state of New Orleans dining, and what's next for Pêche. 

 

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JBF: It's obviously been a big year for Pêche. What's your vision for the restaurant in its second year?

 

DL: We plan on continuing in the same style as before: to keep searching out the best seafood the Gulf Coast has to offer. A lot of doors have opened up in the world of... Read more >

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What We're Reading: June 16, 2014

 

The CDC released a list of the healthiest fruits and vegetables, and their number one might surprise you. [Food Republic

 

A cure for gout just might hold the key to ending the lime shortage. [The Wire]  

 

A new petition for brewers to disclose their ingredients and methods is causing a stir. [ABC

 

... Read more >

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Happy Hour: Letter of Marque

Clover Club tiki cocktail

 

We know you’re itching to shut down your computer and unwind for the weekend, ushering in the blissful two-day respite with a Friday evening cocktail. Get into the spirit of summer with a tropical tiki libation; one of our all-time favorites is the Letter of Marque cocktail served at Julie Reiner’s Clover Club in Brooklyn. Created by bartender Ryan Lilola, who keeps a stash of coconut cream and tiki gear with him anytime he's behind the bar, this concoction is a clever homage to an unusual tradition. 

 

“A letter of marque was essentially government-sanctioned piracy, a document that let privateers get away with acting like pirates,” he explains. “Considering that tiki was founded on escapism, this drink was a ticket for our guests to escape their daily grind and get a little rowdy." 

 

The swi... Read more >

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