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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Sustainability Matters: June 13, 2014

 

An exposé by The Guardian reveals human trafficking and slave labor on Thai fishing boats is at work in supplying major supermarket chains (including Walmart and Costco) with cheap shrimp. [The Guardian]

 

The F.D.A. issued, and then backpedaled from, a ruling banning the use of wood planks in cheese making. [NY Times]

 

Lower U.S. corn yields are expected in the future as climate change and water shortages affect farmland. [Grist]

 

What’s in the juice? The POM Wonderful v. Coca-Cola Co. Supreme Court ruling could leave the door open for further litigation against deceptive marketing label... Read more >

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On The Menu: Week of June 15

A reception at the James Beard House

 

Here's what's happening at the Beard House: 

 

Sunday, June 15, 6:00 P.M 
Celebrity Chef Tour: Seattle 
For reservations or more information, please visit celebritycheftour.com. For sponsorship opportunities, please contact Julie Marshall at 212.633.9145 or jmarshall@jamesbeard.org.

 

Monday, June 16, 7:00 P.M 
Boston Birthday 
Christopher Coombs already has a lot to celebrate: he oversees Boston’s elegant and acclaimed Deuxave, and he was a 2011 Food & Wine People’s Best New Chef nominee. What’s more, his birthday is on this date, and he’s throwing his own Beard House party, complete with exquisite spring fare and birthday cake!

 

Thursday, June 19, 7:00 P.M
The Craft of Lehi... Read more >

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Throwback Thursday: Adam Rapoport Interviews Daniel Boulud

Throwback Thursday: Adam Rapoport Interviews Daniel Boulud

 

In 1995, former JBF associate editor Adam Rapoport (who is now Bon Appétit magazine's editor-in-chief) interviewed Daniel Boulud, who had recently won the James Beard Award for Outstanding Chef. In their candid conversation, Boulud revealed a love of motorcycles and a now dated fitness purchase. Read on for more.

 

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AR: Where did you have your last memorable meal?

 

DB: My last memorable evening – meal, maybe not – was with a thousand people at the Waldorf-Astoria for the Elton John AIDS fundraiser. David Bouley was cooking for a thousand people and I was really impressed by the quality of food. The concert with Elton John and Sting and all these mega movie stars around was great. I don’t have the chance to go out and enjoy an evening in New York too often. But that was the highlight of my year almost.

 

AR: When you do go out, where do you eat?

 ... Read more >

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What We're Reading: June 12, 2014

Ice Coffee

 

Just in time for summer, a round up of the nation's most innovative iced coffees. [NYT

 

Start-up firm Coffee Blocks suggests swapping egg yolks for milk in your morning brew. [LAT

 

New FDA research says expecting moms should eat more fish for healthier babies. [NPR

 

Introducing Space Lettuce: NASA begins vegetable production aboard the International Space Station. [NPR

 

A Harvard study links breast cancer to re... Read more >

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What We're Reading: June 11, 2014

Fro-yo

 

The history of fro-yo in New York, and the new trend that's threatening it's dominance. [Food Republic

 

David Beckham confirms rumors about 'Beckham Bistro' opening in the U.S. [Daily Star

 

Despite criticism, a Kentucky restaurant defends its "no-tipping" policy. [Cincinnati.com

 

What you should know about Mad Cow disease. [ABC

 

Mislabeled packages pose a serious threat to those with food allergies. [... Read more >

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Ingredient Spotlight: Green Strawberries

green strawberries

 

When strawberries arrive at markets in spring, brightening folding tables like rescue flares, they affirm the mantra of the seasonal eater: good things come to those who wait. But some chefs have intercepted the fruits before peak ripeness, and now green strawberries, more tart and acidic than their red elders, are showing up on menus at the Beard House and at high-end restaurants around the country.  

 

Whether it signals a new, more subtle shading on the palate of seasonality, or a more elastic idea of what's edible, the trend itself has been developing for a while: in the first season of The Mind of a Chef, aired in 2012, René Redzepi improvised a dish of raw scallops, pea juice, and raw green strawberry slices for David Chang.

 

The immature... Read more >

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