Giveaway: Win Two Tickets to the NJ Wine & Food Festival Grand Tasting

The Grand Tasting at NJ Wine & Food Festival

 

JBF is giving away two tickets to the Grand Tasting at the NJ Wine & Food Festival! Taking place on Saturday, March 21, this event brings together an exclusive group of more than 30 chefs from top restaurants in New York and New Jersey, along with a selection from premier wineries and distilleries from across the globe. Featuring bites from hot spots like Elements, Jockey Hollow Bar & Kitchen, Osteria Morini, Ryland Inn, Strip House, and more, diners will sample the cream of the regional crop all in one evening. The NJ Wine & Food Festival benefits the James Beard Foundation.

 

Here's how you can enter to win:

 

1. Make sure you’re following @beardfoundation on Twitter if you’re not already.

 

2. Tweet the bolded text from your Twitter account: I'm tweeting for a chance to go to t... Read more >

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Soup Weather

 

When the temperature is in the negative digits and the snowfall is downright apocalyptic (we're looking at you, Boston), the only thing to do is stay home and make soup. It's a cliché for a reason: nobody's craving a smoothie this time of year. We want warm, comforting bowls of clam chowder or lentils, spicy chicken broth or bourbon-laced onion soup. Make these dishes now—it's going to be a while before those snowbanks melt.

 

Thomas Keller's Clam Chowder with Bacon

Lentil Soup with Chard and Lemon

Sopa Azteca (Tortilla Soup) from Rick Bayless

French Onion and Mushroom Soup with Bourbon and Swiss Cheese

 

 ... Read more >

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What We're Reading: March 02, 2015

 

Banana bread in a pinch: ripen green and hard bananas in just 5 minutes. [Yahoo! Food

 

A flowchart that will help your office eliminate food thieves once and for all. [HuffPo

 

There's no need to throw out those wilted greens and wrinkled red peppers in your fridge. [NYT

 

No longer a cherry on top: police bust Dell’s Maraschino Cherries for drug-trafficking. [Food Beast

 

How to choose the right cut at the butcher’s. [... Read more >

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On the Menu: Week of March 2

 

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

 

Monday, March 2, 6:30 P.M.
Beard Burger 'Bun' Anza 
Burger lovers, this one’s for you: top toques from the New York City area will join forces to create their most indulgent, mouthwatering renditions of the quintessential American dish. A selection of cocktails, wines, and beers will also be served at this crowd-pleasing tasting party.

 

Tuesday, March 3, 7:00 P.M. 
Bern's at the Beard House: Bern’s, Rare and Well Done
For years epicureans across the country have known and loved Bern’s Steak House, home to the world’s largest wine collection and top-notch steak. Now they’re getting to know the team’s fleet of new concepts, which include a wine bar, a pastry shop, and a... Read more >

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Sustainability Matters: February 27, 2015

 

Swaths of new breeding programs are rolling out to combat the growing threat of a global chocolate shortage, but industry experts say we have to be careful about which types of cacao are grown to save quality and flavor. [Smithsonian

 

A look into the history of America’s obsession with vitamins and fortification. [Atlantic

 

Over half of farm workers are undocumented immigrants, but if they gain legal status, will they stay in agriculture? [... Read more >

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Throwback Thursday: Hansen's Sno-Bliz

 

Earlier today, JBF announced the 2015 America's Classics honorees, our award given to regional establishments that are treasured for their quality food, local character, and lasting appeal. As we induct this new class of regional favorites into our ranks, it seemed only fitting to dedicate this Throwback Thursday to one of last year's winners, Hansen's Sno-Bliz.

 

On frosty days like these, we can only dream of licking melted shaved ice off our fingers in the scorching heat of summer. In 1934, Ernest Hansen patented one of the earliest ice shaving machines, and shortly after, his wife Mary started developing her own flavored syrups to use as toppings. On a sweltering New Orleans summer day back in 1939, they debuted their creations as Hansen's Sno-Bliz. Their granddaughter, Ashley Hansen, pictured here standing proudly with her award, has kept this mouthwatering business in the family. She contin... Read more >

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Awards Watch: Meet the 2015 America’s Classics

Today we're excited to announce the recipients of one of our most popular awards: the America's Classics! This honor is given to regional establishments, often family-owned, that are treasured for their quality food, local character, and lasting appeal. Read on to learn more about our 2015 America's Classics. These awards will be bestowed at the James Beard Awards Gala at Lyric Opera of Chicago on Monday, May 4.  

 

Read the full press release here.

 

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Archie’s Waeside, Le Mars, IA (Owner: Robert Rand)

 

Set in what was once a roadhouse bar, Archie’s is a citadel of American beef cookery. Seated in a commodious booth, in a dining room accented with Christmas tchotchkes, regulars drink perfect Manhattans, snack on handmade onion rings and well-curated relish trays... Read more >

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Staff Picks: Jack Rudy Cocktail Co. Small Batch Tonic

 

 

Searching for the best small-batch, artisanal products to add to your pantry? Our staff scoured the market for you, and we've been featuring their picks all month long. For our final staff pick, see what executive vice president Mitchell Davis has to say about one of his favorite cocktail ingredients.

 

 

“Although I’m not generally looking for an excuse to drink a gin and tonic, such an excuse is exactly what Jack Rudy’s lemongrass-tinged tonic concentrate provides. Its handsome, neoclassical bottle beckons from the fridge, saying, ‘Not only will I be delicious, but also I’ll bring that old- fashioned malaria cure into today’s modern mixology milieu."

 

 

 

Purchase at ... Read more >

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What We're Reading: February 26, 2015

 

Is bone broth the new kale? [Eater

 

The chemistry behind the perfect cup of tea. [NPR

 

Forget what you know about Lime-A-Ritas: bespoke bottled cocktails are on the rise. [NYT

 

You're guaranteed to see these people strolling down the aisles of Whole Foods. [Thrillist

 

There's no need to stock your kitchen with ten different oils when you only need three to cook. [... Read more >

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Video: Make Hugh Acheson's Shaved Brussels Sprout Salad

shaved brussels sprout salad

 

We're excited to announce our partnership 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 share 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.

 

In this week's video, senior editor Elena North-Kelly demonstrates how to prepare Top Chef guest judge and JBF Award winner Hugh Acheson's hearty and delicious shaved... Read more >

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