Restaurant patrons who choose downsized portions end up eating less. [NPR]
The psychology behind America’s love for the cupcake. [WP]
Gummy candy that improves skin. [BA]
America exports ‘Chinese’ food to China. [Newsweek]
Valentine’s Day with JBF Award winner Michael Schwartz. [WSJ]
Keep warm with these slow-cooker recipes. [Chow]
Celebrate Valentine’s Day with a rose-colored dinner. [Saveur]
Looking for an alternative to chocolate overload this Valentine’s Day? Try this light and refreshing dessert from Denver-based chef Matt Selby. Cubes of pineapple are gently cooked in a sweet mixture of sugar, vanilla, and Riesling, whose high acidity plays nicely with the fruit’s intense tanginess. An earthy rosemary-infused whipped cream and a pinch of lightly crushed pink peppercorns add depth to this elegant and floral dish. Get the recipe here.
Several new restaurants opened in 2011, but perhaps the most anticipated debut of the year was Graydon Carter’s revamped Monkey Bar. And with former Craft executive chef Damon Wise on board, this restaurant is sure to endure as a New York icon.
Tomorrow night, Damon Wise and the rest of the Monkey Bar crew will take over the Beard House kitchen—and we still have some seats left! Have a look at the menu below, then click here to make your reservation.
Hors d’Oeuvre
Cod Brandade with Sweet-and-Sour Peppers
Duck Ham–Wrapped Dates
Peekytoe Crab with Avocado
Raw Tuna with Smoked Mushrooms and Blood Oranges
Celery Root Purée with Truffle Vinaigrette
Guinea Hen Rillettes with Cape Gooseberries
Heritage Pork Terrine with Pickled Vegetables
Pairing: Champagne Ruinart Brut Rosé NV
Dinner
Oysters and Caviar
Pairing: Domaine A. et P. de Villaine Bouzeron 2009
Roasted Turbot with Beets, Endive, and Pistachios
Pairing: Truchard Roussanne 2010
Colorado Lamb with Swiss Chard, Buckwheat, and Smoked Mushrooms
Pairing: Robert Sinskey Vineyards Vandal Vineyard Cabernet Franc 2006
Coconut Panna Cotta with Spiced Pineapple, Macadamia Nuts, and Lime
Pairing: Saracco Moscato d’Asti 2011
Warm Chocolate Cake with Citrus Salad and Cilantro
Pairing: M. Chapoutier Banyuls 2007
At last month’s TEDxManhattan event, “Changing the Way We Eat”, our very own Mitchell Davis gave a thought-provoking talk about the importance of taste and the role it should play in improving the American food system. A video of his speech is below; you can watch the other food-related talks that were given at the event here.
Using meditation and mindfulness to transform eating habits. [NYT]
Grub Street spreads the news about Charlie Trotter’s Humanitarian of the Year Award from JBF. [Grub Street]
Pop-up doughnuts in Grand Central Station. [HuffPo]
Learning to love a paleo-dieter. [GT]
Does ethical meat-eating mean not eating meat at all? [Atlantic]
Recall reveals that eggs travel a long way from the packing facility. [NPR]
Australian study finds link between soft drinks and asthma. [Guardian]
As we’ve mentioned earlier, the James Beard Foundation is celebrating its 25th anniversary in 2012! We’ll be toasting this milestone throughout the year in a number of exciting ways, including the release of our first cookbook, The James Beard Foundation’s Best of the Best: A 25th Anniversary Celebration of America’s Outstanding Chefs. This collectible book honors James Beard’s legacy and celebrates the accomplishments of the 21 incredible chefs who have earned our coveted Outstanding Chef Award, from Wolfgang Puck to Tom Colicchio. Featuring intimate profiles written by author Kit Wohl, a foreword by Martha Stewart, gorgeous photography, and plenty of mouthwatering recipes, this special cookbook will be savored by food lovers for years.
Help us celebrate our 25th anniversary by preordering your copy of The James Beard Foundation’s Best of the Best here. Orders will ship on February 22. In the meantime, you can find our ongoing series of Best of the Best bonus recipes here.
Given the recent remaking of the doughnut from a greasy junk-food symbol to a well-crafted artisanal treat, it’s high time that anyone on the hunt for a special Valentine’s Day gift should consider the various forms of the fritter. We think that dainty, sugar-dusted bombolini, the Italian analogue of the doughnut hole, are the perfect candidate, and we’d be thrilled to receive a box from Washington-based pastry chef Matthew Kelley; his elegant, pillow-soft bombolini are filled with a silky chocolate ganache that’s brightened with the lush scent and flavor of rosemary. Get the recipe here.
What to cook when you have a surplus of citrus. [LAT]
Consumers seek out more flexible options for their CSA boxes. [WP]
The best chocolate beers for Valentine’s Day. [Chow]
Could raising sales taxes on sugary products decrease consumption? [NPR]
“Velveting”: the secret to awesome stir-fry. [Seattle Times]
The Art of Living According to Joe Beef wins Food52’s third annual Piglet cookbook competition. [Eater]
Goat: the newest trend in meat. [WSJ]
Six artisanal cheeses worth trying. [HuffPo]
At tomorrow’s Beard House event, we’re celebrating everyone’s favorite bubbly beverage in proper style. Returning chef Todd Hogan and his team will be serving up a showstopping menu of sustainable farmhouse dishes that will pair perfectly with the evening’s selection of Champagne. Check out the fizz-filled menu below, then click here to make your reservation.
Hors d’Oeuvre
Hot-Smoked Lamb Loin with Sweet Potato Cake and Spicy Tomato Jam
Corn-Dusted Smelts with Lemon Aïoli
Fava Bean Hummus with Black Truffle Pâté
Housemade Duck Prosciutto with Blackberry Conserve and Bleu de Chèvre
Pairing: Iron Horse Vineyards Unoaked Chardonnay 2008
Dinner
Duck Confit–Goat Cheese Napoleon with Crispy Potato Gaufrettes and Meyer Lemon–Infused 25-Star Balsamic Glaze
Pairing: Iron Horse Vineyards Russian Cuvée 2006
Double Beef and Thyme Consommé with Short Rib–Butternut Squash Dumpling
Pairing: Iron Horse Vineyards Classic Vintage Brut 2006
Baby Arugula with Warm Walnut Morbier, Dried Apricots, Red Onions, and Orange Blossom–White Balsamic Glacé
Pairing: Iron Horse Vineyards Wedding Cuvée 2007
Veal Rib-Eye with Bacon–Onion Marmalade, Fiddlehead Ferns, and Fried Chanterelles
Pairing: Iron Horse Vineyards Ocean Reserve 2005
Farmhouse Pear Tarte Tatin with Drunken Fig Gelato
Pairing: Drambuie Caramel Milkshake
Cooking the perfect chicken breast by touch. [NYT]
YouTube looks to food “vloggers” to help organize content. [LAT]
Three steps to a better clam chowder. [GT]
Andy Ricker defends eating the whole chicken wing, including the wing tip. [Chow]
Health group blames cheese for obesity in America.[NPR]
Wolfgang Puck talks food fusion, personal obstacles, and the future. [WSJ]
Photos from the International Gourmet Festival. [WSJ]
The editors of Saveur pick their top recipes from 2011.[Saveur]
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