Market Haul: Weekend Getaway

 

We're heading to the beach this weekend and there's one thing we're definitely packing for the trip: our CSA box. During our two-day getaway, we'll be eating lunches out but cooking all of our breakfasts and dinners, so the goal is to use up as much of our haul as possible over the weekend.

 

The Haul: collard greens, Tuscan kale, cabbage, carrots, zucchini, spring onions, scallions, rhubarb

 

The Menu:

 

Day 1 Breakfast:

 

Eggs and Zucchini [Shoots and Roots]

Thin rounds of zucchini, a handful of herbs, and grated Grùyere add summery flavor to this simple omelet.

 

Baking Powder Biscuits [JBF]

James Beard's buttery biscuits are as good slathered with... Read more >

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On the Menu: Week of July 22

chefs at James Beard House

 

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

 

Tuesday, July 24, 7:00 P.M.
Modern Italian
Touted as a “chef to watch” by Esquire, Enzo Fargione has garnered widespread acclaim for his modern Italian cuisine. At Elisir, his latest venture, the Turin-born chef lives up to his hands-on reputation with an observation deck and a live video feed of his masterful work in the kitchen.

 

Wednesday, July 25, 7:00 P.M.
Jody Adams’s Waterfront Gem
When James Beard Award winner Jody Adams tapped protégé Andrew Hebert to lead the kitchen of TRADE, her new restaurant in a revitalized waterfront neighborhood, he quickly proved to be the man for the job, dazzling diners with his mastery of bold, global flavors.

 

Thursday, July 26, 7:... Read more >

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Ask a Chef: Andrea Reusing, Where Should We Eat Around Chapel Hill, NC?

 

We asked 2011 JBF Award winner Andrea Reusing of Chapel Hill, North Carolina’s Lantern and author of Cooking in the Moment: A Year of Seasonal Recipes for her top restaurant picks.

 

Quintessential Carolina cooking
Scratch
Durham, NC

 

“Phoebe Lawless’s pieshop is also an evolving homage to seasonal Southern flavors. North Carolina apples and peanuts are stacked for sale alongside a bakery counter that dispenses fried baloney sandwiches, spicy collard slaw, and sugar pie.”

 

Special occasion
Poole’s Diner

Raleigh, NC


 

“Ashley Christensen designed Poole’s Diner with a cook’s night off in mind: cozy room, exciting cocktails, kind staff, and wonderful food that you wish you’d thought of.”

 

Quick snack
Toast... Read more >

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Wild Food: Chefs on the Hunt for Native Ingredients

 

by Jessica Ferri and Alison Tozzi Liu

 

At one of the most revered restaurants on earth, the chef is almost as well known for the way he procures his ingredients as he is for how he cooks them. At Noma, which has held onto the coveted top slot on the World’s 50 Best Restaurants list for the third year in a row, chef René Redzepi doesn’t just serve foods native to his homeland of Denmark—he’s often found plucking local treasures from the soil himself.

 

In the years since Redzepi and his compatriots struck a culinary nerve by taking locavorism to the next level, many chefs—several Redzepi protégés among them—have helped launch a worldwide foraging trend that has begun to eclipse the modernist, technique-driven focus that dominated restaurant kitchens during the past decade.

 

On the Job

 

Though there are certainly chefs who like to go out into local fields and forests to gather ingredients themselves, some restaurants now employ professional foragers.... Read more >

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Plum TV Previews Chefs & Champagne® New York

 

A celebrity chef–studded lineup. Outstanding food. Flowing Champagne. A picturesque vineyard setting.

 

That's what's on the menu at this Saturday's Chefs & Champagne in the Hamptons. If you're still on the fence about attending, check out this preview of the event from our friends at Plum TV.

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Recipe Roundup: Simple Summer Seafood

 

Summertime is all about the water—whether you're swimming in it or eating from it. We crave seafood this time of year, but we like to keep it simple with ceviches, seafood salads, and sandwiches that come together quickly so we can spend less time in the kitchen and more time on the beach.

 

Lobster Rolls

Is there anything better than sweet chunks of fresh, chilled lobster tossed with mayonnaise (Hellman's, of course) and served in a warm, buttered bun? With cooked lobster meat made ahead of time (or better yet, left over from a lobster boil the night before) this New England classic couldn't be easier to make.

 

Summer Crab and Tomato Salad

JBF Award winner Donald Link serves this light, flavorful salad with simply dressed watercress o... Read more >

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JBF Names 2012 Leadership Award Recipients

 

Today JBF revealed its 2012 crop of Leadership Award recipients. These individuals, whose work focuses on creating a more healthful, sustainable, and safe food world, will be honored at our third annual food conference this October. Read up on the recipients below, then read the full press release here.

 

Wendell Berry, Author, Bringing it to the Table
For the brilliant insight he has brought to America's agrarian movement for more than six decades.

 

Dr. Jason Clay, Senior Vice President Market Transformation, World Wildlife Fund (WWF)
For his efforts to study and address the global social, environmental, and economic impact of a variety of commodities, and his cross-sect... Read more >

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