Interview with Alon Shaya of JBF Award–Nominated Shaya in New Orleans

 

The phrase “New Orleans cuisine” may not conjure images of crispy halloumi with caramelized celery root and pomegranate molasses; shakshuka with chermoula and Jerusalem artichokes; or matzoh ball soup with escarole and slow-cooked duck. Yet one of the most coveted tables in the Crescent City is at Alon Shaya’s eponymous eatery, Shaya, a 2016 JBF Award nominee for Best New Restaurant. Shaya and his team blend the indigenous flavors of Israel with locally sourced ingredients and Louisiana culinary traditions, and their efforts have garnered acclaim from all corners of the industry. We caught up with last year's Best Chef: South award winner to learn about his love affair with wood-roasted cabbage, how Hurricane Katrina changed the course of his life, and his favorite Big Easy eats.

 

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JBF: What does modern Israeli cuisine mean to you?

 

Alon Shaya:... Read more >

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Eye Candy: Oysters Rockefeller with Sassafras Root Cream, Mustard Sprouts, and Po’ Boy Bread Crust

Photo by Phil Gross

 

Mardi Gras celebrations at the Beard House are always inspired and indulgent affairs, and this year’s Fat Tuesday fête was one for the ages. Chef Daniel Causgrove of French Quarter institution the Grill Room at Windsor Court Hotel treated diners to a festive menu highlighting the best of the restaurant's classic and contemporary dishes. Bead-wearing guests sipped Champagne and sampled decadent canapés like deviled yard eggs with choupique caviar and sugarcane shrimp with crayfish mousseline before diving into a feast melding traditional Big Easy flavors with top-notch technique. One standout from the meal was the chef's rendition of oysters Rockefeller. The dish ran the gamut of high- and low-brow New Orleans dining, the silky sassafras root cream of the Rockefeller upper crust intermingling with the actual crust of the humble po’... Read more >

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New Orleans Chef Justin Devillier's Blue Crab Beignets and NYC Dining Favorites

Photo by Marianna Massey

 

New Orleans–based chef Justin Devillier is in New York for today's Beard House dinner to celebrate the 12th anniversary of La Petite Grocery and to introduce his favorite menu items—think: turtle Bolognese and blue crab beignets—to the Big Apple. We caught up with the four-time Beard Award nominee for Best Chef: South to discover his go-to New York City eats, one of the recipes that he'll serve tonight, and why he thinks we should keep an eye out for chef Nick Anderer.

 

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What is your favorite place to eat in New York and what do you order there? 

Justin Devillier: Ichimura at Brushstroke—order the omakase!

 ... Read more >

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Featured Menu: New Orleans Charm

 

With over 200 events at the Beard House each year, our calendar is overflowing with top toques and rising stars from restaurant kitchens across the country. Each dinner at the Beard House is a unique culinary experience, but every so often a specific event will have our stomachs rumbling simply by scanning the menu. Read on to learn which event has piqued our palates lately. 

 
Wednesday, February 17, 2016
New Orleans Charm


Any time a Big Easy chef visits the Beard House, it’s a virtual guarantee that diners will experience a flavor-packed meal that leaves them swooning by the end of the evening. And when that that soul-satisfying fare is under the watchful eye of four-time James Beard Award nominee and Top Chef contestant Justin Devillier, crowd-pleasing dishes receive an added layer of culinary complexity.... Read more >

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Ask a Chef: New Orleans's Daniel Causgrove

 

We're having a Fat Tuesday Beard House fête when French Quarter institution the Grill Room at Windsor Court heads north to the Big Apple. Chef Daniel Causgrove will treat diners to a festive menu highlighting the best of the Grill Room’s classic and contemporary dishes. In anticipation of his jubilant event (we have our beads at the ready!), we spoke to Causgrove about his oyster Rockefeller redux, "badass" corned beef and cabbage, and his idea of a "baller" date.

 

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Tell us about your inspiration behind the menu for this Beard House event.

First, the most basic inspiration is the spirit of Mardi Gras... Read more >

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Featured Menu: Lowcountry Meets New Orleans

 

With over 200 events at the Beard House each year, our calendar is overflowing with top toques and rising stars from restaurant kitchens across the country. Each dinner at the Beard House is a unique culinary experience, but every so often a specific event will have our stomachs rumbling simply by scanning the menu. Read on to learn which event has piqued our palates lately.

 

Saturday, January 16, 2016
Lowcountry Meets New Orleans

 

After stints at acclaimed Big Easy spots, Ryan Hughes opened Purloo as an exhibition kitchen and restaurant in the city’s Southern Food and Beverage Museum. Known for his rotating menus highlighting regional classics, Hughes will give Beard House diners a fried, pickled, and flavor-packed glimpse into his love affair with the Lowcountry. 

 

"Purloo represents an exciting new wave of... Read more >

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Sponsored Post: Meet the Next Generation of New Orleans’s Culinary Protégés

Emeril Lagasse

 

In 2011 JBF Award winner Emeril Lagasse and the Emeril Lagasse Foundation donated $1.5 million for the opening of a culinary arts program in New Orleans. The program aimed to provide young aspiring chefs from all backgrounds and neighborhoods with the opportunity to train with industry professionals, gaining unparalleled experience and exposure at the high school level. 

 

Four years later, the NOCCA Culinary Arts program is changing the traditional learning environment, pulling kids out of standard classrooms and inspiring them to create the culinary delicacies that New Orleans is so famous for. The program is one of many special tracks at the New Orleans Center for Creative Arts (NOCCA). Any student in the city can audition, which requires testing in weights and measures, basic knowledge of leading or mother sauces, stock making, and other fundamentals. Accepted candidates attend the school tuition-free, training with New Orleans’ leading master... Read more >

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Eye Candy: New Orleans Fig Jam Tart with Pecan Shortbread and Peach Leaf Ice Cream

 

Ten years after Hurricane Katrina struck New Orleans, we were honored to celebrate the city’s resilience with the fabled Brennan family when they brought their historic opulence and modern techniques up North to the Beard House. With a menu devoted to the renowned seafood of the South, host Ralph Brennan and his group of world-class chefs took diners on a tasting of the Bayou’s best with dishes like frogs’ legs croquettes with Creole mustard and crispy Louisiana softshell crab with saffron bisque. A real show-stopper of the evening was the final course, a stunning New Orleans fig jam tart layered with lacquered, sweet fresh figs. A feast for both the eyes and the palate, this dessert was paired with buttery pecan shortbread and an inventive peach leaf ice cream. With an evening filled with contemporary takes on New Orleans classics, it had us itching to book our... Read more >

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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 ... Read more >

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April Bloomfield and Donald Link Team Up for the James Beard Foundation’s Taste America® in New Orleans

 

“The amount of hospitality in New Orleans is just phenomenal,” observed JBF Award winner April Bloomfield. “It really blew me away.”

 

This weekend the James Beard Foundation brought its annual Taste America culinary tour to the vibrant city of New Orleans. For the third year in a row, the Foundation is traveling to ten cities across the country to host one-of-kind fundraising dinners highlighting local cuisine and headlined by a visiting All-Star chef and a Local Star chef, as well as cooking demos, artisanal tastings, and book signings.

 

The main event, which took place at the Hyatt Regency New Orleans, began with a walk-around tasting reception featuring a... Read more >

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