How can drinking extend your lifespan? [Slate]
Whiskey essentials. [SE]
Labor Day eats throughout America. [Zagat]
Spend less time over the grill this weekend with minimal-labor recipes. [SE]
Discovering cultural identity through food. [NPR]
A new take on the traditional Rosh Hashana feast. [LAT]
Pairing wines with spicy food. [Chow]
Inside Mario Batali’s Eataly. [Esquire]
Plan your visit to London with this fall restaurant preview. [Zagat]
by JBF Editors on Sep 02, 2010 at 12:09pm, under News Feed
Tags: alcohol, bar, cultural identity, drinking, Eataly, grilling, health, Labor Day, liquor, London, Mario Batali, Recipes, restaurants, Rosh Hashana, spicy food, whiskey, wines
The terroir of honey from urban bees. [Atlantic]
Back to school: a history of the lunch box. [Smithsonian]
Mapping out the fall NYC restaurant scene. [WSJ]
Some Labor Day menu ideas … [Chicago Tribune]
… and grilling recipes. [Chow] (Check out our Labor Day recommendations here!)
Break the fear of contamination with local eggs. [ZesterDaily]
Favorite fro-yo recipes. [Saveur]
Wild mushrooms claim the lives of Italian foragers. [HuffPo]
Adventures in berry picking. [Hunter Angler Gardener Cook]
by JBF Editors on Sep 01, 2010 at 11:30am, under News Feed
Tags: adventures, back to school, Beard Foudnation, Beard Foundation, bees, berry picking, eggs, fro-yo, grilling recipes, honey, Italian foragers, Labor Day, lunch box, menu, nyc, Recipes, restaurants, terroir, urban, wild mushrooms
Marc Murphy’s mini lobster rolls; Karen DeMasco’s sweet corn
budino with blueberries and cornmeal shortbread
As summer’s twilight looms, we’re testing the strength of our shopping bags by loading them up with ingredients for these tasty late-season recipes. This menu may not call for a piping hot grill, but it will still help you cope with the fact that another summer has come and gone.
Chilled Carrot Soup With Clotted Cream, Pistachios, and Mint
This elegant dish is souped up (sorry, we can’t resist) with curry, sweet pistachios, and an unexpected dollop of clotted cream, making it one of the more cosmopolitan carrot purées we’ve seen.
Bay Scallop Ceviche with Watermelon and Black Sesame
Festive and flavorful, this no-cook dish will help you keep cool during the final heat wave.
Mini Lobster Rolls
If you can’t squeeze in one last trip to the beach, these pint-sized lobster rolls from Marc Murphy will transport you to a seaside seafood shack. (Try saying that five times fast.)
Sweet Corn Budino with Blueberries and Cornmeal Shortbread
Budino may be may be the Italian word for pudding, but the tame translation undersells this sumptuous dessert from JBF Award winner Karen DeMasco.
by Anna Mowry on Sep 01, 2010 at 07:00am, under Recipes
Tags: blueberries, budino, carrots, ceviche, Karen DeMasco, Labor Day Weekend, lobster rolls, Marc Murphy, menu, pudding, Recipes, scallops, soup, watermelon
Freegans go mainstream. [Gothamist]
Raise your wine glass to this new study… [Time]
…then learn Alan Richman’s tips for ordering wine. [GQ]
Why food aid isn’t always the answer. [Atlantic]
Texans go to the extreme: deep-fried beer. [Slashfood]
Ten new ways to spice up cocktails. [HuffPo]
Pizza for breakfast. [NYP]
Refrigerators reveal the truth about who you are. [Boston Globe]
Love Twitter? Try Eat Tweet, a new cookbook. [Epi-log]
by JBF Editors on Aug 31, 2010 at 12:15pm, under News Feed
Tags: Alan Richman, Beard Foundation, breakfast, cocktails, cookbook, deep-fried beer, Eat Tweet, food aid, Freegans, ordering wine, Pizza, refrigerators, Texas, Twitter, wine glass
Husband-and-wife team Scott and Heather Fratangelo, whose Upper East Side-based Spigolo has attracted discerning diners and two stars from the New York Times, recently showcased their modern interpretations of Southern cuisine, such as this English pea and ricotta ravioli with langoustine and speck.
See more photos of the Beard House dinner here.
by JBF Editors on Aug 31, 2010 at 10:45am, under Eye Candy
Tags: Heather Fratangelo, James Beard House, ravioli, Scott Frantangelo, speck
Facing the jury on Iron Chef: vegetarian chef Amanda Cohen dishes. [Dirt Candy]
A nationwide growth in farmers markets. [CBS]
The evolution of kitchen design. [NYT]
The golden age of wine bars in New York. [WSJ]
Jazzing up your brunch in the city. [NYT]
Holland revisits its food culture. [WSJ]
How to avoid cross contamination while cooking. [Chicago Tribune]
Tips on picking the perfect melon. [Eater]
The secret knife of expert chefs. [HuffPo]
by JBF Editors on Aug 30, 2010 at 12:27pm, under News Feed
Tags: brunch, contamination, farmers, farmers' markets, holland, iron chef, kitchen design, knives, melons, New York City, wine bars, wines
Studded with raisins and soaked in brandy, this rich bread pudding from Isadora “Izzy” Sarto is a simple pleasure and a cinch to prepare. The brioche needs to soak in milk for 40 minutes, which gives you enough time to churn out whatever it is you’re eating for dinner to justify dessert.
by JBF Editors on Aug 30, 2010 at 10:15am, under Recipes
Tags: bread pudding, Isadora “Izzy” Sarto, Recipe, Tremont 647
Here’s what’s happening at the Beard House next week:
Tuesday, August 31, 7:00 P.M.
Mediterranean Reflection
The carefully curated menu at Adrian Richardson’s La Luna Bistro in Melbourne, Australia, reflects the chef’s Mediterranean heritage as well as his restraint and precision. Though his popular cooking show has made him a national celebrity, Richardson says he’s still most comfortable in the kitchen.
September–October 2010
Greenhouse Gallery: Mushrooms
Gloria Cunnick’s “Mushrooms” series evokes the mysterious and magical nature of fungi. With a BFA from Long Island University, Cunnick has shown her work in local, national, and international settings, and has been mentioned in the New York Times, Artspeak, and other publications.
Wednesday, September 1, 7:00 P.M.
Portland’s Rising Star
A recent JBF Rising Star Chef semifinalist and one of Food & Wine’s 2010 Best New Chefs, Matthew Lightner has been getting attention for his bold new way with seasonal cuisine. According to the Oregonian’s Karen Brooks, Lightner’s edgy farm-to-table style has helped transform Portland into an avant-garde foodie destination.
For details and reservations, visit www.jamesbeard.org/events or call 212.627.2308.
by JBF Editors on Aug 27, 2010 at 01:00pm, under On the Menu
Tags: Adrian Richardson, Artspeak, Australia, avant-garde, Beard House, destination, Food & Wine Best New Chef, foodie, Gloria Cunnick, Greenhouse Gallery, Karen Brooks, kitchen, La Luna Bistro, Long Island University, Matthew Lightner, mediterranean, Melbourne, mushrooms, New York Times, Oregonian, Portland
A Chefs & Champagne video from Beyond the Dish. [YouTube]
On Katrina’s fifth anniversary, a look at how the hurricane changed the food culture of New Orleans. [Times-Picayune]
Five ways to love okra. [Smithsonian]
Is our food system doomed to fail? [Salon]
McDonald’s serves up indestructible burgers and fries. [Grub Street NY]
Temporary restaurants are popping up all over London. [Telegraph]
Shopping for ice buckets with Jason Rowan. [NYT]
Should home economics be a student requirement again? [LAT]
Tips on achieving at salad perfection. [Chow]
Cookbooks to break the bank. [HuffPo]
Half of inspected restaurants in NYC get an A. [NYT]
by JBF Editors on Aug 27, 2010 at 11:45am, under News Feed
Tags: Beyond the Dish, burger, Chefs & Champagne, cookbooks, food culture, food system, fries, home economics, Hurricane Katrina, ice buckets, James Beard Foundation, Jason Rowan, London, McDonald's, New Orleans, New York City, okra, salad perfection, temporary restaurants
When a group of chefs from the BLT empire cooked at the Beard House late last month, diners were given souvenir BLT Steak postcards illustrating the primal cuts of beef. Check out images of the meal here.
by JBF Editors on Aug 27, 2010 at 10:30am, under Eye Candy
Tags: BLT Steak, cuts of beef, James Beard House
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