What We're Reading: July 6, 2015

 

Guac-a-purists beware: these recipes may offend your sensibilities. [Food52

 

Serious Eats’s ice cream expert busts some persistent churning myths. [Serious Eats

 

Drink like an Egyptian this summer by choosing low-alcohol brews. [The Atlantic

 

Julia Child’s Georgetown home is on the market. [Curbed

 

You’ll need gouda credit to qualify: one Italian bank accepts cheese as loan collateral. [FWF] ... Read more >

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On the Menu: Week of July 6

 

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

 

Tuesday, July 7, 7:00 P.M.

Boston Softshell Crab Blowout

Who better to headline our annual softshell crab extravaganza than a group of wicked talented Boston-area chefs? They’ll be collaborating on a bold, New England–inspired menu featuring the limited-time-only, crave-worthy crustacean in every savory course.

 

Wednesday, July 8, 12:00 P.M.

Beard on Books

Ex-pat Elizabeth Bard thought she had the life of her dreams with a gorgeous French husband and a home in the heart of Paris, but a chance trip to Prov... Read more >

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Trending: July and August at the Beard House

 

Arguably the most compelling part about dining at James Beard’s historic townhouse in New York City’s West Village is experiencing the constantly evolving snapshot of what’s happening in restaurants around the country. Over 250 nights per year, celebrated chefs from coast to coast take the stage in our kitchen, preparing one-night-only menus that showcase their culinary style. 

 

Summer is in full swing because here at the Beard House, menus are bursting with heirloom tomatoes, sweet corn, and watermelon in ways we never imagined (watermelon butter, anyone?). In July and August we're featuring the renowned international cuisines of Oaxaca, Lima, Austria, as well as chefs and restaurants closer to home—Indianapolis, Baltimore, Philadelphia, and Virginia Beach. We caught up with JBF director of house programming Izabela Wojcik to fill us in on what's trending this month.

 

 ... Read more >

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Recipe: Miso Butterscotch Sundae

 

Whether you prefer your ice cream unadorned, handheld, or decked out in sensational sundae style, our selection of recipes from JBF Award winners are guaranteed to please fans of all flavors. Next up:

 

Miso Butterscotch Sundae

JBF Award Winner Christina Tosi
Momofuku Milk Bar, NYC

 

Christina Tosi first created the unusual, slightly savory topping for this sundae when building the dessert menu for the Momofuku restaurant group. Seeking to bridge dinner and dessert, Tosi incorporated the flavor profile of the restaurants’ main dishes by transforming basic pantry staples into a sweet, salty, umami butterscotch-like spread... Read more >

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Throwback Thursday: Surprising Scoops at the Beard House

 

From sour cream sorbet to toasted sassafras ice cream, unusual frozen treats are all the rage at upcoming Beard House events. In his Spring 1996 Beard House Magazine article, “I Scream, You Scream, We All Scream for… Crab Ice Cream?”, former JBF associate editor Adam Rapoport, whom we all now know as Bon Appétit's editor-in-chief, reported on a similar phenomena. Check out some of the funky flavors that appeared at Beard House dinners in 1996, then continue reading for a preview of the innovative ice creams at our upcoming events.

 

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Survey the variety of ice creams recently served at the Beard House, and the notion of 31 Flavors seems quaint. Filling in for strawberry, chocolate, and vanilla have been tempting tastes like saffron, cardamom, and Amarene sherry. At his Discovery Series dinner on January 31, Bruce Cooper of Jake’s in Philadelphi... Read more >

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What We're Reading: July 2, 2015

 

Nothing screams summer like a spiked peach pie. [Saveur]

 

Fearless taste-testers are experimenting with food of the future. [Food and Travel]

 

Could everyone's favorite probiotic drink, kombucha, be the new beer? [Grub Street]

 

This Fourth of July, embark on a new family tradition by grilling your meat underground. [NPR]

 

In honor of the Supreme Court's ruling on gay marriage, Ben & Jerry’s is changing the name of their chocolate chip cookie dough ice cream. [... Read more >

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Expo Milano: Chief Creative Officer Mitchell Davis in the Globe and Mail

 

What does it take to execute what's possibly the biggest culinary event in modern history? At Expo Milano, the first-ever world's fair that's all about food, on view since May 1 and through October 31, JBF executive vice president Mitchell Davis serves as chief creative officer of the USA Pavilion, a showcase of American culinary innovation and potential policy solutions to feeding the global population. (There are more than 140 countries participating in the expo, whose theme is "Feeding the Planet, Energy for Life.") A Toronto native, Davis recently appeared in the Globe and Mail, where he describes his myriad duties throughout this ambitious project, and offers glimpses into his daily life alla Milanese.... Read more >

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Ask a Chef: What’s Your Favorite Ice Cream Haunt?

 

We asked some of our past Outstanding Pastry Chef award winners to tell us about their choice scoops. 

 

Johnny Iuzzini (2006)
Sugar Fueled, Inc

I am lucky enough to live near Odd Fellows Ice Cream, which I consider to be one of the most creative and delicious ice cream shops in the world. Some of my favorites to date: lemon meringue pie, with chunks of lemon curd, bits of burnt meringue, and graham cracker streusel, all folded into a lemon-scented ice cream. Chorizo caramel uses rendered chorizo fat to flavor the caramel that’s swirled throughout the ice cream, which is infused with cooked chorizo. 

 

Michael Laiskonis (2007)
Institute of Culinary Education, NYC

My new favorite stop for ice cream is a relatively new discovery for me: Terre Adélice in Lyon, France. My favorite thing to order is a few scoops of ice cream and sorbet, pairing some of the uniq... Read more >

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Enter Our #JBFSCOOPS Contest to Win Dinner at the Beard House

 

July is National Ice Cream Month! Share photos of your favorite ice cream cone, sundae, sandwich, sorbet, or other frozen treat (we welcome creativity!) with us between now and July 22, and you could win dinner for two at the Beard House! Here's how:

 

1. Follow @beardfoundation on Instagram

 

2. Post a photo of your favorite frozen treat and tag it with #jbfscoops

 

3. You’ll be automatically entered to win a FREE dinner for two at the Beard House in NYC​​

 

Happy summer!

 

Get the pint-by-pint on all our National Ice Cream Month content here.

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What We're Reading: July 1, 2015

 

Scientists suggest saving that bread basket for dessert. [NPR

 

Don't settle for potato salad or corn on the cob: spice up the offerings at your July 4 cookout with these spins on traditional sides. [Serious Eats

 

With or without seeds, this tip will have you carving up watermelons like a pro. [The Kitchn

 

Impress your friends by serving sorbet in citrus boats. [... Read more >

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