Happy Hour: Cane & Table's Tiki Cocktail


Get ready to unwind for the weekend with Absent Stars, a whimsical, tropical cocktail from New Orleans mixologist Nick Detrich. Detrich breathes new life into the popular 20th century tiki movement at his Crescent City restaurant and bar, Cane & Table, a semifinalist for our 2015 JBF Outstanding Bar Program award. Serving up bites and beverages that hint at the transfer of spices, sugar, and rum between island nations and the rest of the world, Cane & Table honors the influence of Caribbean cuisine and culture in New Orleans. 


With his Absent Stars creation, Detrich revamps a classic tiki drink by highlighting the bold white grapefruit notes and tart pass... Read more >

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On the Menu: Week of November 8


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


Sunday, November 8, 6:30 P.M.

Friends of James Beard Benefit Dinner: Bentonville, AR

If you’re interested in hosting a benefit or would like to learn more, please contact Diane Harris Brown at dhbrown@jamesbeard.org or 212.627.1128. 


Tuesday, November 10, 7:00 P.M.

Lenox Luxe

It’s only fitting that Wheatleigh, a former royal residence, serves refined French-influenced fare. Join us at the Beard House as chef Jeffrey Thompson and pastry chef Thim Yee swap one historic residence for another and debut an autumnal menu of sumptuous ingredients and outstanding wines truly fit for a king.


Wednesday, November 11, 6:30 P.M.... Read more >

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Sustainability Matters: November 6, 2015


The California Department of Public Health has issued a warning against eating any Dungeness crab caught along the coast, due to deadly levels of acid in their flesh. [SF Gate


Detroit may soon be home to one of the nation’s largest urban farms. [Modern Farmer


Facing a pork shortage, Chipotle’s strong “no antibiotics” stance is becoming a little more complicated. [NPR


It’s a bad week for burrito chains: a typhoid outbreak in Colorado has been linked to a Qdoba. [FWF

 ... Read more >

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Recipe: How to Make Squid-Ink Tagliatelle from Nashville's Rolf & Daughters


By Matt Colangelo, Tasting Table


Philip Krajeck is the James Beard Award semifinalist of Rolf & Daughters in Nashville and the reason I dream about pasta at night. So when the time came for me to master the art of making fresh pasta at home—a perfect project for the long, cool nights ahead—I knew exactly who to call.


When I arrive at the restaurant, in the middle of afternoon prep, Krajeck is waiting for me with a full spread of ingredients: two types of flour, eggs, a bowl of squid ink, a rolling pin, and a hand-cranked pasta machine. With the raw materials for an excellent meal splayed in front of me, I can't help but compliment Krajeck on his Italian cooking—prompting a knee-jerk reaction. "I don'... Read more >

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Throwback Thursday: James Beard's Technological Kitchen


Our recent 2015 JBF Food Conference focused on the future of food, from farm to kitchen to table, and beyond. Featuring leading experts in agriculture, gastronomy, design, history, and even a NASA scientist, the panels drew on the lessons of the past while painting visions of the potential of the future. But dreams of tomorrow are hardly a new thing, and technology has been just as much a driver of change in the kitchen as taste.


James Beard himself was known for embracing advances in kitchen technology, helping to develop Green Giant’s “boil-in-bag” vegetable products, Pillsbury’s refrigerated crescent rolls, and writing a cookbook to introduce Americans to the Cuisinart food processor. This TBT, we’re looking back one of our namesake’s endorsements that, well, didn’t have as much staying power. In the age of Pinterest, Epicurious, and our own sizable collection of online rec... Read more >

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What We're Reading: November 5, 2015


This vegan recipe just might make the best chocolate chip cookies out there. [Food52


Crack open a can and watch this animated history of beer in America. [FWF


JBF Award winner Mark Bittman has landed at vegan meal delivery startup the Purple Carrot. [NPR


A look into the rising tide of disordered eating in the restaurant industry. [MUNCHIES] ... Read more >

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Eat This Word: Kombu



WHAT? Japanese food staple. The Internet is filled with websites praising the health benefits of the seaweed kombu (also konbu), known in English as kelp and in Latin as Laminaria. Whether or not kombu is a cure for cancer or has natural cholesterol-lowering abilities, it is certainly one of the foundations of Japanese cooking. To make the stock, dashi, which is at the base of most Japanese cooking, a piece of dried kombu is simmered in water. The kombu is removed and flakes of katsuoboshi (dried and smoked bonito) are added, simmered, and strained out. Kombu is also used to marinate fish. Kombu grows in clear, shallow ocean water, such as that found off the coast of Hokkaido in Japan or Hawaii. It can reach 30 feet, but it’s usually cut to lengths of a few inches for sale. There are, of course, different varieties for different purposes, but all contain an impressive amount of natural monosodium glutamate that accounts for its flavor enhancing and transformational marinating propertie... Read more >

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Recipe: April Bloomfield's Roasted Carrots with Carrot Top Pesto and Burrata


“I’m known for all things porcine, but I really love my vegetables," says JBF Award winner April Bloomfield. "They are so beautiful and versatile.” During her JBF Taste America cooking demo in New Orleans, she proved her claim by whipping up a stunning and delicious dish of roasted carrots with carrot top pesto and burrata. “Always taste your vegetables first,” cautioned Bloomfield. “If they aren’t perfect, use whatever’s in season. This salad would also work really well with lovely roasted beets and beet greens, or sweet fennel with fennel fronds.” Known for her nose-to-tail approach to pork, Bloomfield applies the same principles to vegetables. “I love to use the whole thing, without produ... Read more >

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What We're Reading: November 4, 2015


Zagat has released its annual burger report card: find out which of your favorites earned an A. [Eater]


How one Midwesterner's quest for hash browns in New York City led her to New Jersey.[Saveur]


Winter is coming: defend your stomach with the Game of Scones cookbook. [Washington Post]


Even Guinness is going vegan these days. [MUNCHIES]


You've had a BLT, now let us introduce you to its sweet cousin, the BLP.  [... Read more >

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Eat This Word: Rillettes


WHAT? Coveted crock. "I certainly had never had the happiness of seeing that brown mess spread on slices of bread and butter," recalled Honoré de Balzac of watching his schoolmates eat the savory spread he so desired. A native of Tours, the French literary legend may have belonged to one of the few families that couldn't afford the humble specialty of the region, where the fatty favorite is lovingly referred to as "brown jam." As with other pâtés and terrines, rillettes begin with chopped meat, salted and cooked slowly in fat (the recipe dates back to the 15th century Loire Valley, where it was likely created to use up leftover scraps of pork). The tender morsels are then shredded and stored in ramekins or crocks covered with additional fat. This age-old technique results in a rustic yet deliciously creamy paste that has aromas of garlic, bay leaf, thyme, and wine. Literally translated, rillettes means "plank," which probably refers to its appearance when it is sliced and served cold on crusty br... Read more >

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JBF Kitchen Cam