What We Read in 2015

 

Here are some of our favorite food reads from 2015. Catch up on this year’s trends, treats, and more while you count down to the new year.

 

Beef—it's what’s for dinner, and lunch, and breakfast: how the meat industry has influenced nutrition guidelines. [The Atlantic

 

A peek into the eternally inquisitive mind of Ferran Adrià. [NYT

 

The haphazard science and unlikely history of artificial flavors. [FWF

 ... Read more >

Comments (0)

The Future Chronicle, Part 6: Purdue-Tyson, Niman Ranch, Smithfield Foods Announce Mega Protein Merger

 

As we wrap up our coverage of the 2015 JBF Food Conference, we turn our eyes to the possibilities of tomorrow's farms, restaurants, grocery stores, and kitchens. We've partnered with the Future Market for a multi-part series exploring some of the visions of the future discussed at the conference, in the form of the Future Chronicle, a newspaper snapshot of 2065. Read the full issue here.

 

Purdue-Tyson, Niman Ranch, Smithfield Foods Announce Mega Protein Merger 

 

December 31, 2065

 

Mike Lee

 

Facing competitive pressure from the well-established algae protein industry, the last remaining traditional animal protein companies—chicken, bee... Read more >

Comments (0)

In Memoriam: Gina DePalma

 

We are deeply saddened by the news that Gina DePalma, the beloved pastry chef and mentor to many in the culinary community, has passed away after a long battle with ovarian cancer. "Chef Gina inspired everyone who met her with her extraordinary culinary talent and generous heart," said JBF president Susan Ungaro. "Watching her deal so bravely and candidly with ovarian cancer these past seven years was inspiring and heartbreaking to all who knew and loved her. Our food world is a better place because of her contributions." 

 

DePalma first got her start in the kitchen at Chanterelle, followed by Gramercy Tavern. In 1998, Mario Batali recruited her as part of the opening team at Babbo, where she remained for 15 years. DePalma was the recipient of the Beard Award for Outstandin... Read more >

Comments (0)

Sponsored Post: Meet the Next Generation of New Orleans’s Culinary Protégés

Emeril Lagasse

 

In 2011 JBF Award winner Emeril Lagasse and the Emeril Lagasse Foundation donated $1.5 million for the opening of a culinary arts program in New Orleans. The program aimed to provide young aspiring chefs from all backgrounds and neighborhoods with the opportunity to train with industry professionals, gaining unparalleled experience and exposure at the high school level. 

 

Four years later, the NOCCA Culinary Arts program is changing the traditional learning environment, pulling kids out of standard classrooms and inspiring them to create the culinary delicacies that New Orleans is so famous for. The program is one of many special tracks at the New Orleans Center for Creative Arts (NOCCA). Any student in the city can audition, which requires testing in weights and measures, basic knowledge of leading or mother sauces, stock making, and other fundamentals. Accepted candidates attend the school tuition-free, training with New Orleans’ leading master ch... Read more >

Comments (0)

Ask a Chef: "Top Chef" Fan Favorite Kenny Gilbert

 

You may recognize Kenny Gilbert as a Top Chef fan favorite, but these days, he’s known for slinging seasonal Southern fare at his Florida hot spot, Gilbert's Underground Kitchen. With an impressive résumé and a roster of celebrity clients that includes Oprah, Gilbert is sure to impress Beard House diners next month with his sophisticated takes on Southern staples. In anticipation of his upcoming dinner, we spoke to Gilbert about his alligator-forward menu, his love for Asian food, and what his fellow Top Chef alums are up to.

 

What is your inspiration behind the menu for this Beard House event?

I want to showcase my current culinary path. I've come full circle in my ca... Read more >

Comments (0)

Eye Candy: Spot Prawns with Artichoke Ravioli and Mint–Butter Lettuce Sauce

 

A top finalist at the Bocuse d’Or, Chris Mills takes his inspiration from many places: his global travels, his childhood on West Coast farms, and even the iconic American burger stand. At his recent Beard House dinner, guests experienced the best of this seasoned chef’s worlds with creative dishes like crispy Korean food truck cauliflower and octopus a la plancha finished with the very inventive (and a Beard House first!) octopus bacon. A real standout of the evening was Mills’ tender artichoke ravioli topped with sweet Tofino spot prawns and a velvety mint–butter lettuce sauce. One bite of this heavenly dish had us thinking beyond the salad bowl and into the wonderful world of warm, wilted lettuces. 

 

View this event's menu and details ... Read more >

Comments (0)

Our Favorite Quotes From Beard on Books with JBF Award Winner Sarabeth Levine

 

JBF Award winner Sarabeth Levine stopped by the Beard House this past week to discuss her new cookbook, Sarabeth’s Good Morning Cookbook: Breakfast, Brunch, and Baking, for our latest installment of Beard on Books. After learning a secret family marmalade recipe in her thirties, she began making small batches for family and friends. It wasn't until Levine met her future business partner (and husband) Bill, that she started selling her jams to the public. Together they opened the first Sarabeth’s restaurant in 1983 on the Upper East Side, marking the beginning of what would become an empire. Thousands of jam jars later, Levine’s restaurants now span from Long Island to Key West to Korea and Japan. Her creamy tomato soup, indulgent eggs benedict, and, of course, her acclaimed marmalades have found a place in our hearts and on our tables, seemingly no matter where you are on the globe. 

 ... Read more >

Comments (0)

Featured Menu: Ring in the New Year!

 

With over 200 events at the Beard House each year, our calendar is overflowing with top toques and rising stars from restaurant kitchens across the country. Each dinner at the Beard House is a unique culinary experience, but every so often a specific event will have our stomachs rumbling simply by scanning the menu. Read on to learn which event has piqued our palates lately.

 

Thursday, 12.31
Ring in the New Year!

 

Plenty of NYC restaurants offer a New Year's Eve meal, but there’s no better place to ring in 2016 than at the Beard House. For this year's annual New Year’s Eve celebration, a cross-country team from the International Culinary School at the Art Institutes will come together for a fabulous tribute to the vast scope of American cuisine. “Not only is this menu reflective of the way chefs are coo... Read more >

Comments (0)

Eat This Word: Tourtière

 

WHAT? French pastry. As is so often the case with French words, tourtière means something slightly different in France than it does in French Canada. In Paris the word tourtière is obscure. It refers to a generic meat pie (sometimes also called a tourte) in a pastry crust that's baked in a mold called a tourtière. (Like tagine, terrine, and tian, the name of the dish comes from the name of the vessel in which it is cooked.) In Montréal, tourtière refers to a specific meat pie, usually ground pork, that's seasoned with cinnamon and clove and baked in a lard crust. It is traditional at Christmas, but it is eaten throughout the year. There are regional variations, such as the tourtières made along the Saguenay River that are filled with potatoes, onions, and cubed meat. Whereas in France it's unlikely to find someone who has ever had a tourtière, in French Canada, just about everyone has probably had one within the last year.

 

WHERE? ... Read more >

Comments (0)

Champagne Lovers' Menu

 

Planning a celebratory New Year's Eve dinner? You'll really be cooking with gas with this decadent menu composed entirely of dishes made with bubbly.

 

Champagne Jelly with Golden Raspberries and Mint

This delicate, palate-awakening hors d'oeuvre is the perfect starter for an elegant, Champers-themed meal.

 

Warm Oysters with Prosecco, Cauliflower, and Sorrel Soup

Chef Ethan Stowell makes this creamy, oyster-topped soup with Prosecco, but C... Read more >

Comments (0)

Pages

JBF Kitchen Cam