Book, Broadcast & Journalism Chef Q & A: Brian Malarkey
Brian Malarkey, Restaurateur, Cookbook Author, and Co-Host of ABC's The Taste
What are your favorite movies, and why?
Seabiscuit, Legends of the Fall, Gangs of New York—I’m a cowboy dreamer!
Describe the last great meal you ate.
Every Sunday I enjoy “Seafood Sunday” with the family: Dungeness crab, Mexican shrimp, clams, sea bass, butter, wine, and kids.
What’s your earliest food memory?
Al, my pet cow!
What was your first job in the culinary world?
I was a busser at the Old Spaghetti Factory and it was the only job I ever walked off of!
What movie are you ashamed to admit you love?
Anything to do with Will Ferrell and Ben Stiller.
What’s the best advice you’ve ever received?
Cook for the elite and live with the masses; cook for the masses and live with the elite.... Read more >
Q & A with JBF Award Nominee Merry Edwards
One of California’s first female winemakers, multiple JBF Award nominee Merry Edwards is widely respected for her pioneering efforts in sustainability and for the exceptional pinot noir that she produces at her eponymous winery. Below, the 2013 Outstanding Wine, Beer, or Spirits Professional award nominee tells us about what she’s adding to her portfolio, the local producer she most admires, and why the 2012 vintage is known among local winemakers as the “Tsunami of Grapes.”
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JBF: Among your 2012 releases, what are you most excited about?
Merry Edwards: 2012 was an amazing harvest. In my forty years of experience, I have not seen quantity and quality come together like they did. We refer to it here as the “Tsunami of Grapes.” For every vintage, there is one vineyard that seems to shine, and in 2012 I think the Flax Vineyard pinot will be the best i... Read more >
Sustainability Matters: May 3, 2013
Study finds no single cause of honeybee deaths. [NYT]
Five types of unidentified fungi found in Capri Sun drink. [Wired via Grist]
Time to celebrate: the 10th anniversary edition of Food Politics comes out May 14. [Food Politics]
Development organizations must work together for lasting environmental conservation. [The Guardian]
... Read more >
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 >
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Here's one of the many June #jamesbeardhouse events that we're stoked for: Tim and Nancy Cushman of Boston's O Ya: http://t.co/9IpOSvyQK5
It's the truth! RT @Food52: The secret to James Beard's Strawberry Shortcake? Hard-boiled eggs: http://t.co/2OB5L8EV3o
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