Recipe: Buttermilk Fried Chicken Fingers

Jason Santo's recipe for buttermilk fried chicken fingers, adapted by the James Beard Foundation


When it comes to chicken fingers, we know it can be hard to banish associations with the bland and rubbery nuggets that you picked at in your elementary school's cafeteria. But these fried beauts from Boston-based chef Jason Santos offer redemption: they're infused with tangy, fiery flavor (after luxuriating in buttermilk and hot sauce) and sheathed in a crunchy corn-flour coating that shatters at first bite. Get the recipe here.

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Talking Sustainability and Science in Charleston


Last week, we filled you in on our recent regional salon, held in preparation for our 2012 JBF Food Conference: A Crisis in Confidence: Creating a Better, More Sustainable Food World We Can Trust. The salon drew a diverse group of 18 insightful chefs, farmers, restaurateurs, educators, and other members of the Charleston food community who shared their opinions on what’s happening in today’s food system. The participants were asked to consider trust through a variety of lenses, and yesterday’s post was devoted to the notion of “place.” Next up, we’d like to share what everyone had to say about the context of science as it relates to trust in our food system:


Science had both positive and negative connotations for our participants. According to on... Read more >

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Q & A with Hedy Goldsmith of Michael’s Genuine Food & Drink

Hedy Goldsmith


At the Miami hotspot Michael’s Genuine Food & Drink, pastry chef Hedy Goldsmith’s whimsical yet sophisticated treats have earned an ardent following. We called up the Outstanding Pastry Chef award nominee to learn about her debut cookbook, the unexpected star of her repertoire, and how a Philly cheesesteak changed her life.

JBF: We’ve read that you like to draw on local fruits and herbs in your desserts, and that you use unexpected techniques like smoking. What are your favorite combinations?

HG: Smoked bittersweet chocolate with pickled mulberries; I was blown away at how great the flavors were together. I actually just served this dessert recently. Mulberry season is so short, so I try to jam-pack them with different flavors before they’re gone.

JBF: What’s your favorite dessert that you’ve made for Michael’s Genuine F... Read more >

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Recipe: Cornmeal-Crusted Oysters with Lemon Rémoulade and Cornichons

Ken Trickilo's recipe for cornmeal-crusted oysters, courtesy of the James Beard Foundation


These tasty fried oysters are served with a sharp rémoulade and slices of crunchy cornichons. Chef Ken Trickilo uses oysters from Quilcene Bay, but you can use whatever is available locally. Get the recipe here.

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Talking Sustainability and Community in Charleston


The JBF Food Conference season kicked off last week with our first regional “salon” held in Charleston, South Carolina, at the beautiful and historic McCrady’s Restaurant. Conceived as a way to engage food system stakeholders from around the country and to gather input on the themes for our annual conference, our salons spark fascinating discussions on the critical topics we face. The theme of this year’s conference (click here to learn more) is: A Crisis in Confidence: Creating a Better, More Sustainable Food World We Can Trust.


Facilitated by JBF executive vice president Mitchell Davis and food system consultant Karen Karp of Karp Resources, a diverse group of 18 insightful chefs, farmers, restaurateurs, educators, and o... Read more >

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Tastebud: Another Round

More than a decade ago I saw the cocktail future while vacationing with friends in Tokyo. I was led through back alleys of Ginza and into unmarked elevators in Shibuya to swank bars where tuxedoed bartenders—they weren’t called mixologists yet—shook, swizzled, and stirred delicious drinks into the wee hours of the morning. Most memorable among them was Bar Tokyo, where four white-jacketed bartenders serviced six stools and the free snacks included transcendent sashimi and other beautifully plated amuse-bouches fitting of our $600-plus tab. And then there was the subterranean Alcohall, where I first saw blocks of ice chipped by hand into the perfect crystalline spheres that rotated in our glasses as we drank.


The origin of the Japanese ice ball, as it has come to be known, was based on the logic that minimizing the surface area of ice in a drink will minimize melting and therefore dilution. It’s also totally cool. There are inexpensive molds that help you achieve an icy orb, but most have the problems of trapping air in the water as it freezes, which increases melting, and/or produces an unsightly seam. That explains the gadget every cocktailian covets: the Japane... Read more >

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On the Menu: April 21 through April 27

The Beard House


Here’s what's happening this week at the Beard House:


Saturday, April 21, 7:00 P.M.
Mangalitsa Mayhem
Renowned for its complex flavor and superior marbling, the Mangalitsa pig makes chefs and pork lovers go hog wild. For this porcine-themed dinner, a team of Mangalitsa devotees will craft a tasting menu from this succulent, old-world heritage breed from New Jersey’s Mosefund Mangalitsa farm.


Monday, April 23, 6:30 P.M.
Balls, Burgers & Booze
Join us as New York’s top chefs whip up their own over-the-top renditions of the city’s enduring favorites: meatballs and burgers. A selection of cocktails, wines, and beers will also be served at this walk-around tasting.


Tuesday, April 24, 7:00 P.M.
... Read more >

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Recipe Roundup: Breakfast for Dinner

Ryan Poli's recipe for patatas bravas, courtesy of the James Beard Foundation


Patatas Bravas with Fried Eggs and Chorizo
Ryan Poli of Chicago's Tavernita adds pan-fried chorizo and eggs to this tapas-bar standard.


Smoked Bluefish with Potato Pancakes, Greek Yogurt, and Dill
Top crisp potato pancakes with smoked bluefish and a dollop of lemony Greek yogurt. Smoked trout makes a delicious substitute.


Piperade Basquaise
Like all scrambled eggs, this Basque version is best cooked just until soft curds form. Serve with crusty bread and thin slices of jamón serrano.... Read more >

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JBF Kitchen Cam