Q&A with JBF Taste America All-Star Hugh Acheson

Photo by Emily B. Hall

 

As we head into the final stop of the James Beard Foundation’s Taste America®, our national culinary tour, it seems only fitting our last All-Star is a Canadian import who has fully embraced American regional cuisine. JBF Award winner Hugh Acheson is known for his sartorial taste, his determinedly singular brow, and mostly for his seasonal, reverent, yet innovative take on Southern cooking. We chatted with Acheson before his trip to Los Angeles for a weekend celebrating the city's dining scene and collaborating with local chefs. Read on for his take on overdone food trends, Atlanta hot spots, and why we all need to cook with more vegetables.

 

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JBF: Where are you most looking forward to eating in Los Angeles?

 

Hugh Acheson: POT. I love that restaurant and Roy [... Read more >

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Happy Hour: Sustainable Winemaking with Merry Edwards

 

With the future of food and drink on our minds following our annual JBF Food Conference earlier this week, we caught up with Merry Edwards, a longtime champion of sustainable winemaking and our 2013 JBF Outstanding Wine, Beer, or Spirits Professional Award winner, to discuss her pioneering work at her eponymous Russian River Valley property.

 

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JBF: Can you give us a specific example of how a sustainable practice in your vineyards ultimately affects the quality of your wine?

 

ME: We use organic mushroom compost, a by-product from... Read more >

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Q&A with JBF Taste America All-Star Tony Mantuano

 

JBF Award winner Tony Mantuano is the king of the Italian dining scene in Chicago. His flagship Spiaggia has drawn Windy City locals, celebrities, musicians, and politicians alike for over 30 years for its innovative yet reverent take on Italian cuisine. On October 23 and 24, Mantuano is bringing his Midwestern mastery to the Bay Area for our Taste America: San Francisco weekend of culinary events, including a collaborative dinner with fellow JBF Award winner and Local Star Michael Tusk. We spoke with Mantuano before his trip west about the food trends he’s sick of, how his sourcing has changed over the years, and why we should all reconsider British cuisine.... Read more >

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Cooking in 2050

 

The 2015 JBF Food Conference will explore the future of food, from farm to kitchen to table. Featuring experts and thought leaders from across the industry, we'll examine how the choices we make and the steps we take today will impact what we eat, drink, and grow. In anticipation, we're talking to some of the men and women on the cutting edge of our collective food culture.

 

When considering the future of food, it’s hard to avoid fanciful prognostication about how our kitchens will change in tandem. Thankfully, we have the experts at Good Housekeeping to ground our dreams of robot cooks and pill-based meals in experience and science. Sharon Franke, director of the kitchen appliances and technology lab at the ... Read more >

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Happy Hour: JBF Award Winner Dave Arnold Predicts Our Cocktail Future

 

The 2015 JBF Food Conference will explore the future of food, from farm to kitchen to table. Featuring experts and thought leaders from across the industry, we'll examine how the choices we make and the steps we take today will impact what we eat, drink, and grow. In anticipation, we're talking to some of the men and women on the cutting edge of our collective food culture.

 

When considering whose brain we should pick about our prospective cocktail culture, there was one resounding answer: Dave Arnold. In addition to being the creative force behind tipple mecca Booker and Dax, a joint venture with fellow JBF Award winner David Chang under the Momofuku empire, Arnold once led the Culinary Technology Department at the French Culinary Institute, founded the... Read more >

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Q&A WITH 2015 JBF FOOD CONFERENCE SPEAKER MIKE LEE OF THE FUTURE MARKET AT STUDIO INDUSTRIES

 

Mike Lee is the founder and CEO of Studio Industries, a food design and innovation agency, and is also the founder of the Future Market, a conceptual grocery store that illustrates what the world, our food, and our retail experiences could look like in the year 2065. Lee, who will be presenting at our 2015 JBF Food Conference, chatted with us about the trajectory of retail, the potential of alternative packaging, creating space for future ambitious food developers, and more.

 

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James Beard Foundation: What is the Future Market?

 

Mike Lee: The Future Market is a conceptual grocery store that will exist both online and in a physical format. The products on the shelves are concepts that help imagine what the world will look like in fifty years. We... Read more >

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Q&A with JBF Taste America All-Star April Bloomfield

 

From burgers and broccoli to pigs’ heads and potatoes, JBF Award winner April Bloomfield has made an indelible mark through her attentive and soulful interpretations of myriad cuisines. After a career garnering accolades for her nose-to-tail and root-to-stalk cooking at her restaurants in New York City and San Francisco, Bloomfield has now turned her eyes to a real piece of Americana: burgers. Fortunately, there’s no Brit we’d trust with our buns more. Bloomfield is helping us celebrate the diversity of American cuisine as an All-Star on our Taste America national epicurean tour, where she’ll collaborate with JBF Award winner Donald Link on an exclusive dinner in New Orleans. We chatted with the iconic chef before her trip down to the Big Easy about her latest culinary obsession, where she dines out in the Big Apple, and what's drawing her attention to Paris.... Read more >

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Mary Sue Milliken: A Multi-Faceted Fighter for Change

c/o Border Grill

 

It’s hard to imagine when JBF Award winner Mary Sue Milliken has time to sleep. When she’s not overseeing the kitchens of her highly successful Border Grill restaurants (co-owned with JBF Award winner Susan Feniger), Milliken devotes herself to a myriad of causes, from fighting hunger with Share Our Strength, to advocating for sustainable seafood with Monterey Aquarium’s Seafood Watch. Milliken is also a founding member of Women Chefs and Restaurateurs, a member of the State Department’s American Chef Corps, and serves on the board of the James Beard Foundation. On top of all that, she has now attended two of our JBF Chefs Boot... Read more >

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Q&A with Taste America All-Star Traci Des Jardins

 

As we travel across the country for Taste America, our national epicurean tour, it’s easy to see the vast variety of cultural culinary ingredients that are thrown into the melting pot of American cuisine. At times, these myriad heritages can even be brought together in one chef, as in the case of Taste America All-Star Traci Des Jardins. Through her empire of San Francisco hot spots, Des Jardins crisscrosses the globe, infusing French, Spanish, Mexican, and more into the vibrant raw ingredients of her home state of California. Des Jardins will bring her internationally flavored cuisine to the East Coast for Taste America: Boston, where she'll team up with Local Star Matt Jennings for a weekend of exciting events. Read on for Des Jardins’s take on food trends that have overstayed their welcome, changes that are needed in the restaurant industry, and what food mecca she... Read more >

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Q&A with JBF Taste America All-Star Tyler Florence

 

A veteran of the food industry for over 20 years, Tyler Florence is one of the most well-recognized and trusted chefs in the country. With over a dozen cookbooks to his name and numerous seasons of Food Network cooking shows, Florence has helped introduce elevated cuisine that’s easy to prepare, presents beautifully, and is, above all, incredibly delicious and nurturing to enjoy. This weekend, the James Beard Foundation’s Taste America® cross-country culinary tour is stopping off in Seattle where Florence will promote his appreciation for local bounty with like-minded James Beard Award winner Thierry Rautureau, as well as the cream of the crop of the Seattle restaurant scene. Read on to discover where his love for wine started, why vegetables should take center stage, and how he’s working to make a difference in children’s lives.

 ... Read more >

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