Eating the Big Apple: New York City's Cuisine Is Emerging
Savory black-and-white cookies iced with Périgord truffle. Smoked sturgeon–wrapped gnocchi fritti cigarettes schmeared with cream cheese and dipped in poppy seeds. Fiery kung pao pastrami. These are signs of a New York City cuisine emerging in the minds and on the menus of chefs around town. It’s a new cuisine based on old flavors, local ingredients, nostalgic resonances, and the culinary culture clash of ethnicities that call New York home.
Feeling the pressure, perhaps, from cutting-edge chefs in Denmark who are foraging their wilderness for a true taste of terroir and cooks in Charleston who have heirloom grains growing in their backyards, some New York chefs appear to be on the search for an authentic cuisine they can call their own. “We were drinking Manhattans in a Paris hotel bar when Daniel first told me that he wanted to write a book about New York cuisine,” begins Will Guidara’s introduction to... Read more >
Daily Digest: June 19, 2013
Want a healthier brew? Look to these ten beers. [USA Today]
Meet pit beef, Baltimore's iconic sandwich filling. [WP]
Insect secretions, fish bladders, and other ingredients you're eating often without realizing it. [LAT]
Cooking how-to in 15 Vine videos. [Mashable]
Ohio brewery to attempt recreation of 5,000-ye... Read more >
Daily Digest: June 18, 2013
Take a tour of Italy's gelato university and museum. [NPR]
Monroe, Wisconsin. Population: one very stinky cheese. [Winona Daily News]
Southerners, what's your food identity? [NPR]
At Sam Adams, a tradition of persistent innovation. [Forbes]
Recipe: Crespelle with Red Wine Strawberries and Ricotta
Crespelle may sound exotic, but if you've ever tucked into a crêpe, you already know a good deal about this delicate Italian pancake. Just like their French analogs, crespelle are made by pouring a paper-thin layer of batter into a nicely oiled pan, cooking it until golden on both sides, and wrapping the cake around sweet or savory fillings.
In this recipe, chef Cullen Campbell loads fresh ricotta and wine-soaked strawberries into crespelle made with 00 flour, a powder-fine Italian flour that yields a more tender pancake. We like to macerate our berries in a fruit-forward Nebbiolo from Piedmont.
... Read more >
Daily Digest: June 17, 2013
Bourbon history dispensed by one of its greatest historians. [Smithsonian]
Los Angeles's new wave of juice. [LAT]
California's gay-friendly wines. [NBC News]
Scientists find naturally occurring fluorescence in sushi eel. [CSM]
America's best boardwalks for food. [USA Today]... Read more >
Daily Digest: June 14, 2013
Debunking seven myths about cooking steak. [SE]
Meet VineaLove, the new dating site for wine lovers. [LAT]
More and more chefs are serving up "trash fish". [StarTribune]
Recent science says that beer bellies are a myth. [Time]
Female farmers have tripled in number over the past three decades. [NPR]
... Read more >
Sustainability Matters: June 14, 2013
New study demonstrates harm to animals raised on GMO diet. [EcoCentric]
Tax payers lose out in the farm bill. [Civil Eats]
Center for Science in the Public Interest downgrades Splenda safety rating. [Huffington Post]
The dangers of mechanically tenderized meat. [Consumer Reports]
On the Menu: Week of June 16
Here's what's on deck at the James Beard House:
Monday, June 17, 7:00 P.M.
Farm-to-table is more than just a buzzword at Pig & Prince, where chef Michael Carrino assists local livestock breeders, cures his own meats, and tends a nearby greenhouse. Now the Beard House alum is returning with friend and winemaker Maynard James Keenan for a celebration of the Garden State.
Tuesday, June 18, 7:00 P.M.
A sleek and glamorous steakhouse on Miami Beach’s sophisticated Lincoln Road, Meat Market offers a bill of fare that befits its environs: stylish seafood, striking steaks, and reimagined sides, all prepared with aplomb by its talented executive chef, Sean Brasel.
... Read more >
JBF on the Air: Michael Romano
On the latest installment of Taste Matters, Mitchell Davis welcomed JBF Award winner Michael Romano, director of culinary development for Union Square Events and Union Square Hospitality Group. Romano discusses his latest book, Favorite Staff Meals from Our Restaurants to Your Home, a collection of staff meal recipes from the USHG restaurant family. The dishes are simple enough to be prepared in a snap, but sophisticated enough to please some of the industry's most discerning palates. Listen below to learn more about the book, his interest in Japanese culture, and his restaurant philosophy.
Letter from the President: Taste America
James Beard was an educator, prolific cookbook author, pioneering television personality, and a promoter of American cuisine long before “farm-to-table” and “American regional cooking” were part of our culinary lexicon. He was a tireless traveler, bringing his endorsement of good food and recipes prepared with fresh, wholesome American ingredients, to a country just becoming aware of its own culinary heritage.
As a tribute to his legacy, this fall we are taking our Foundation on the road for a national culinary festival, Taste America. With the help of our presenting sponsor, Chase Sapphire Preferred® Visa Signature, we’ll be stopping in ten cities: Boston, Chicago, Las Vegas, Los Angeles, Miami, New York City, Philadelphia, Phoenix, San Francisco, and Washington, D.C.
Joining us will be a team of Taste America All-Stars led... Read more >
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