Your football buddies might raise an eyebrow if you serve this oh-so-French-sounding spread from Atlanta-based chef Linton Hopkins at your Super Bowl party. But once they get a taste of the sweet shrimp paste that’s been whipped with cayenne pepper and a generous dose of butter, they’ll be parked by the ramekin for the rest of the game, alternating between rillettes-slathered chips and slugs of all-American lager. Get the recipe here.
In Denmark healthy foods are highlighted in ad for butter. [NPR]
Telling the future with…asparagus. [BA]
Peppercorns 101. [LAT]
Joanne, the New York restaurant owned by Lady Gaga’s parents, opens with a critical review. [NYP]
New book about encouraging kids to eat healthy employs humor. [VV]
Learning to eat out with an eye on health. [Atlantic]
Monday February 6, 7:00 P.M.
Mid-Atlantic Marvel
Named after a striking and flavorful Sicilian blood orange, Wilmington’s Moro always delivers plenty of surprises for thrill-craving gourmands. Join us to enjoy chef Michael DiBianca’s eclectic, innovative, and Mediterranean-accented approach to seasonal cooking.
Tuesday, February 7, 7:00 P.M.
Champagne Elegance
We’re celebrating this special Champagne lovers’ dinner in proper style. Beard House favorite 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 bubbly.
Wednesday, February 8, 7:00 P.M.
Savoring Spain
To celebrate the debut of Chicago’s highly anticipated Tavernita, which boasts a stand-and-eat pintxos bar and a sleek, sexy dining room, we’ve invited renowned chef Ryan Poli to the Beard House. Poli, who earned Perennial three stars from the Chicago Tribune, will prepare a menu of his impeccable Spanish fare.
Thursday, February 9, 7:00 P.M.
Monkey Business
Several new restaurants opened in 2011, but perhaps the most anticipated debut of the year was Graydon Carter’s revamped Monkey Bar. With former Craft executive chef Damon Wise and JBF Award winner Belinda Chang now on board, this restaurant is sure to endure as a New York icon.
For details and reservations, visit jamesbeard.org/events or call 212.627.2308.
Mark Bittman applauds the USDA’s new standards for school lunches. [NYT]
Tips for make-it-yourself baby food. [BA]
A beef industry study shows that meatier cattle are better for the environment. [NPR]
In the meantime, expect beef prices to skyrocket. [HuffPo]
Baking bread in Iraq. [Epicurious]
A new study makes the case for sugar to be regulated along with alcohol and tobacco. [Food Politics]
A Chicago restaurant celebrates Groundhog Day with a repeat lunch. [Chicago Tribune]
For years in-the-know food lovers have been in hot pursuit of Peter Chang, the exceptionally talented chef who famously flits among restaurants. (You can read Calvin Trillin’s profile on the elusive Chang in The New Yorker here (subscription required).) At Monday night’s Beard House dinner, a lucky group of guests got to experience Chang’s renowned Sichuan cuisine at a special celebration of the Chinese New Year. Below is a short video that was filmed at this special event:
We may not all be rooting for the same team this Sunday, but everyone can unite behind wings and their indispensable role in any game-day spread. In this Asian-inspired recipe from JBF Award winner Keith Luce, the standard wing gets a serious upgrade: Luce swaps out quotidian chicken for succulent duck, which is cured in brown sugar and spices for three days. The wings then enjoy a long soak in warm fat, followed by quick dip in frying oil. Shellacked in a glaze of sweet chili sauce, rice wine vinegar, and sambal olek, these drumettes won’t last long beyond the coin toss. Get the recipe here.
One mother gets help in the kitchen from an unlikely source: her teenaged sons. [NYT]
Bring on the bubbles with a recipe for mineral water. [GT]
In the battle for best meat substitute, does wheat gluten edge out tofu? [Slate]
Kombucha gets a new look for 2012. [Chow]
An open letter to Paula Deen. [HuffPo]
Bocuse D’or USA winner draws inspiration from Frank Lloyd Wright. [NPR]
Cheese labels get literary at one NYC cheese purveyor. [Gothamist]
In this hearty side dish from Lidia Bastianich, who won our Outstanding Chef Award in 2002, sturdy baking potatoes and Swiss chard are boiled until tender, then sautéed with a quarter of a head of garlic and some good olive oil. It’s delicious as an accessory to short ribs or other rich braises. Get the recipe here.
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In spring of 2012, JBF will publish The James Beard Foundation’s Best of the Best: A 25th Anniversary Celebration of America’s Outstanding Chefs. This must-have cookbook will feature a delicious, signature recipe from every winner of the Foundation’s Outstanding Chef Award. When we went to press, space required that we omit some surplus essays and recipes. During the weeks leading up to the book’s release, we’ll be sharing this bonus content with our readers. Think of it as an appetizer.
One of the James Beard House’s most valued suppliers, Triar Seafood has provided chefs with pristine quality, responsibly sourced seafood for over 20 years. And for the next month, this fine purveyor is also giving support to the next generation of chefs. From now until the end of February, a percentage of every purchase of sustainably harvested Royal Red shrimp from Triar Seafood will be donated to the James Beard Foundation Silver Anniversary Scholarship Drive. This beautiful, coral-red species is sought after by discerning chefs for its delicate flavor, superior texture, and numerous culinary applications. Collected off the coast of St. Augustine, Florida, these prized shrimp are delicious as sashimi, ceviche, in salads, sautéed, and more.
While chiefly a wholesale supplier, Triar Seafood will also deliver to home kitchens. To place an order, 800.741.3474 or 954.921.1113.
Rolling pins: what you need to know. [LAT]
A behind-the-scenes look at the recent Bocuse d’Or USA competition. [Saveur]
Ginger: a new trend? [Seattle Times]
Examining the emotion of disgust through the lens of food—often fermented food. [WSJ]
From Pinot Noir to Pinot Gris: Oregon’s top wineries. [F&W]
As Super Bowl Sunday approaches, here are some spectator foods from around the globe.[BA]
How to safely attempt to smoke ribs inside. [WP]
Examining the history of the hamburger. [HuffPo]
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