Emily Luchetti Named Chair of JBF Board
Emily Luchetti, two-time James Beard Award–winning executive pastry chef and multiple cookbook author, has been elected chair of the board of trustees of the James Beard Foundation. While she's based in San Francisco (she's the pastry chef of Farallon and Waterbar), Luchetti has already served as a board member for six years. You can read the official press release here.
Read More >Introducing Serving Up James Beard
This Memorial Day weekend, we’re launching Serving Up James Beard, a new restaurant promotion to support JBF’s Silver Anniversary Scholarship Drive. Here’s how it works: chefs around the country will serve James Beard–inspired entrées in their restaurants for a limited time, and one dollar from every dish sold will be donated to the scholarship drive. We’re finalizing the list of participating eateries, so check back soon to see if there’s one near you. When you enjoy a Serving Up James Beard dish, you can share your comments and photos on Twitter by using #servingupjamesbeard.
If you’re a chef who would like to run a Serving Up James Beard promotion in your restaurant, contact Kris Moon, director of charitable giving and strategic partnerships, at kmoon@jamesbeard....
Read More >JBF Partners with Cooking up Change in the Fight for Better School Lunch
While the buzz surrounding the need for fresh and healthy school lunch has certainly grown louder on the food world’s radar, no one will deny that there’s still plenty to be done to improve American students’ diets. And who better to consult than the students themselves?
That’s the strategy behind Cooking up Change, a student-chef competition whose winning recipes make their way into cafeterias around the country. Started by Healthy Schools Campaign, a Chicago-based non-profit, the contest takes place in six cities, inviting student-led teams to craft delicious school lunches within the “real-life constraints” of limited ingredient lists and tight deadlines. Finalists from each city will compete in the national...
Read More >News Feed: May 15, 2012
Stephen Fried on the red carpet at the James Beard Awards. [Kitchen Surfing]
Ten must-try Parisian pain au chocolat. [SE]
Take a chance on barrel-aged gin. [Chicago Times]
Photos from the 1932 "Beer for Taxation" rally and other Prohibition scenes. [New Yorker]
An infographic that illustrates the fates of ...
Read More >Recipe: Gigantes Soup with Feta Cheese, Olives, and Olive Oil
In this unfussy soup from Greek cuisine maven Maria Loi, gigantes—a sizable, ivory bean that's widely used in Greek cooking—commingle with everyday vegetables to make a creamy and satisfying soup. Get the recipe here.
Read More >Buy JBF Award–Winning Books from our Amazon Store!
Face it: trying to kick your cookbook addiction is futile, but at least there's a way to support your habit while also throwing some support to JBF.
As always, when you buy JBF Award-winning and nominated books from our Amazon store, a small percentage of your purchase is donated to the James Beard Foundation. With summer approaching, we have our eyes on Jeni's Splendid Ice Creams at Home. We're sure there's a title or two that will call out to you.
Read More >News Feed: May 14, 2012
The butchering revival hits Los Angeles. [LAT]
Ruth Reichl's tips for better cheesecake. [GT]
The unexpected thrills of Australia's cuisine. [NPR]
Exploring Thomas Jefferson's ambitious vegetable garden. [NPR]
Roy Choi has given up meat. [New Yorker]
...
Read More >News Feed: May 11, 2012
Are your pancakes ugly? There's a contest for that. [Boing Boing]
Climbing up to Southern California's loquat orchard. [LAT]
Recipes for a charming Mother's Day tea. [Saveur]
John Birdsall isn't bummed about the foie ban. [Chow]
Ten simple syrups for your cocktails. [The Kitchn]
...
Read More >On the Menu: Week of May 13
Here's what's happening at the Beard House next week:
Tuesday, May 15, 7:00 P.M.
Pino Luongo’s Mediterranean Feast
A pioneer of modern Italian cuisine in America, Pino Luongo made his mark with Tuscan trattoria Il Cantinori and iconic restaurants Coco Pazzo and Le Madri. Luongo recently returned to the kitchen with the opening of Morso, where executive chef Tim Ryan (formerly of Picholine and Bouley) and sous chef Scott Burnett serve impeccably crafted Mediterranean fare.
Wednesday, May 16, 12:00 noon
Beard on Books: Hugh Acheson
When Ottawa chef Hugh Acheson settled in Georgia and opened the critically acclaimed Five and Ten restaurant, he became deeply connected to his adopted home state. His book, A New Turn in the South: Southern Flavors...
Green News Feed: May 10, 2012
This Saturday, the Brooklyn Food Conference (it's free!) will champion a healthy, sustainable, and fair food system. [BK Food Conference]
Thousands more farmers' markets to accept food stamps. [Grist]
HBO's plan to get kids psyched about veggies. [NPR]
Mythology and the raw milk movement. [Smithsonian]
Connecting the dots between BSE and pink slime. [Ecocentric]
...
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@beardfoundation
RT @cakeduchess: Beautiful post, Gwen:) Rt @bunkycooks The 2012 #jbfa http://t.co/eEKBeK05
Introducing "Serving Up James Beard": a new restaurant promotion to support JBF’s Silver Anniversary Scholarship Drive http://t.co/ZbZJ6NYO
We're now the official culinary partner of the @healthyschools #cookingupchange competition! Learn more: http://t.co/Xm6MLlww
News Feed: drinkers warm up to barrel-aged gin; an infographic illustrates the fates of Next Food Network Star winners http://t.co/4jMjpaGc
RT @kristophermoon: Busy lining up Chefs 4 @beardfoundation #servingupjamesbeard promotion 4 JBF 25th Anniv Schlrshp Drive. Msg me 4 details/ to participate!
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