Novi recepti

Šef kuhinje u Miamiju Sean Brasel kuha u njujorškoj kući James Beard House

Šef kuhinje u Miamiju Sean Brasel kuha u njujorškoj kući James Beard House

U sredu uveče, šef kuhinje Sean Brasel iz Tržište mesa Restoran koji se nalazi u Majamiju posjetio je historijsku kuću James Beard House u West Villageu na Menhetnu i počastio goste obrokom od šest sljedova sa sertifikovanom Angus Beef®. Večere su dolazile iz cijele zemlje, a posjećivali su ih ljudi iz San Francisca, Miamija i New Yorka kako bi probali Braselov dobro izveden meni, nadahnuto za surfovanje i travnjak.

Najbolje jelo večeri bilo je lako treće jelo, nježan komad junetine mariniran u aji panca, peruanska crvena paprika. Posluživano je s maslačnim umakom od bijele juke i salatom od miješane paprike čiji je pikantni zalogaj lijepo kontrastirao s bogatstvom mesa. I predjele su bile za pamćenje, posebno osvježavajuća konvica ceviche.

Kuhanje u kući James Beard House velika je prekretnica za mnoge kuhare, a Sean Brasel je zasigurno bio oduševljen što je bio tamo te noći.

Evo šta je bilo na jelovniku.

Hors d'oeuvres

· Tatar od Angus Beef® s certifikatom Prime s sertifikatom bijelih tartufa na parmezanskim krostinima

· Domaći dimljeni losos na kolačima od slatkog krompira sa mamey kremom

· Kroketi od slanog bakalara s goveđim carpacciom i chipotle aiolijem

· Konvizirane kašike cevichea sa aji amarillo miso sosom

Za piće: "Honey Bunny" koktel od šampanjca

Prvi kurs

· Kraljevski rakovi i srca od palme punjenog Prime sertificiranog Angus Beef® teras major carpaccia s lokalnom mikro zelenom salatom i tartufom

Za piće: La Chapelle Gordonne Cötes de Provence Rosé 2012

Drugi kurs

· Sous vide svinjski trbuh sa abalonom, konfitom od maslaca od češnjaka, rukolom i mikro paradajzom

Za piće: Rocca Delle Macie Sasyr 2009

Treći kurs

· Aji palačinka-marinirano servirano Angus Beef® postolje s mariniranim marmeladom, sa isječenim Key West škampima, salatom od miješane paprike i umacima od crnog luka i bijele juke

Za piće: Girard Petite Sirah 2010

Četvrti kurs

· Certificirani rižoto od kratkih rebara i jastoga od Angus Beef®-a sa suvim mesom od rakova Florida Keys i ukiseljenim crvenim lukom

Za piće: Ysios Rioja Reserva 2006

Peti kurs

· Kocka makadamije- tamne čokolade s lomljivom makadamijom, zlatnim gelom od jagodičastog voća i slanim sladoledom od karamele

Za piće: W. & J. Graham 20-godišnji Tawny Porto NV

Will Budiaman je urednik recepta u dnevniku The Daily Meal. Pratite ga na Twitteru @WillBudiaman.


Ovih 15 kuhara zalaže se za promjene

Search Recepti

Fotografija: Ken Goodman Photography

16. juna, petnaest kuhara iz cijele zemlje okupilo se u Glynwoodu u Cold Springu u New Yorku na osamnaestom JBF kampu kuhara za politiku i promjene. Kao i sa našim prethodnim časovima Boot Camp -a, naša najnovija grupa dolazi iz restorana i prehrambenih kompanija od obale do obale, svi željni da nauče djelotvorne vještine zagovaranja i istraže svoju potencijalnu moć kao sredstvo za promjenu u svojim zajednicama. U nastavku saznajte više o našoj najnovijoj skupini zagovarača kuhara.

Liz Alpern
Gefilteria, Queer Soup Night, Brooklyn, NY

Liz Alpern je suosnivačica The Gefilteria i koautorica Gefilte manifest: novi recepti za jevrejsku hranu starog svijeta. Ona je takođe tvorac nacionalne zabave prikupljanja sredstava, Queer Soup Night. Alpern ima MBA fakultet CUNY Baruch College i član je fakulteta u Međunarodnom kulinarskom centru. Redovno se konsultuje sa nacionalnom organizacijom za pravosuđe u oblasti hrane, Fair Food Network, i bila je predstavljena na stranici Cherry Bombe 100, Forbes& rsquo 30 Manje od 30 godina i Naprijed 50.

Nettie Colon
Red Hen Gastrolab, Minneapolis

Rođena u New Yorku i odrasla u Portoriku, Annette & quotNettie & quot Col & oacuten je svoje formativne godine provela učeći tradicionalne metode kuhanja na otoku sa svojom bakom. Colon se preselila u Minneapolis 2000. godine i bila je šef kuhinje u Luciji & rsquos sve do odlaska u oktobru 2010. godine kada je odlučila osnovati Red Hen Gastrolab. Colon dijeli svoje vrijeme između Lynhall -a, Red Hen Gastrolaba i Breakroom -a Minneapolis u Historic Machine Shop -u. Ljeta provodi na poljoprivrednim večerama u River Falls -u, WI, predaje na farmi Mill City kao tržnica i drži sud kao šef kuhinje za kuhara Camp Minnesota. Ona je i član uprave Centra Northern Clay.

Caitlin Corcoran
& Ccedila Va, Kansas City, MO

Caitlin Corcoran veliki dio svoje karijere posvetila je kafi, agavi i šampanjcu. Postala je generalni direktor & Chacegne bara & Ccedila Va, Kansas City & rsquos, 2014. godine, da bi na kraju postala upravljački partner. Ponosna je što radi radikalno intersekcionalno inkluzivno gostoprimstvo, što se podudara s njenim radom koji podržava MOCSA (Metropolitanska organizacija za suzbijanje seksualnog napada), njenom ulogom člana odbora za Women in Hospitality United, i njenim radom za Fondaciju James Beard. Corcoran je stipendistkinja za preduzetničko liderstvo Fondacije za bradu 2018. godine.

Cassidee Dabney
Blackberry Farm, Walland, TN

Ljetujući u porodičnom vrtu, Cassidee Dabney usidrila je svoje nepce svježim okusima sezonskih namirnica. Diplomirao je kulinarski institut Nove Engleske, Dabney & rsquos r & eacutesum & eacute uključuje rad u Njemačkoj, Bostonu, Atlanti, na Havajima, u Arkanzasu i Wyomingu. Dabney je na Blackberry Farm došla 2010. godine kao sous chef. Dabney je 2015. godine proglašena izvršnim kuharom Barna, nacionalno priznatog restorana koji dodjeljuje nagrade James Beard Awards za izvanredan vinski program i izvanrednu uslugu.

William Dissen
Restoran Market Place, restoran Haymaker i pržena piletina Billy D 's, Asheville, NC

Provođenje vremena na farmi djeda i bake rsquo imalo je veliki utjecaj na stil kuhanja Williama Dissena, kao i na njegova uvjerenja u održivu poljoprivredu i lokalnu kuhinju. Diplomirani saradnik CIA -e u Hyde Parku, New York, Dissen & rsquos rad uključuje boravke u odmaralištu Greenbrier u Zapadnoj Virdžiniji i restoranu Magnolia & rsquos i Cypress u Charlestonu, Južna Karolina. U svojim restoranima širom Sjeverne Karoline, Dissen radi s lokalnim farmama, zanatskim proizvođačima i održivim ribarima kako bi proizveo hvaljenu hranu za svoje goste.

Roshni Gurnani
Šef kuhinje Rosh, Houston

Roshni Gurnani predstavljen je u Boston Globeu, časopis India Currents proglasio ga je jednim od pet najboljih indijskih kuhara u Americi, a pojavio se i u Hell & rsquos Kitchen, Cutthroat Kitchen, Pobijedite Bobbyja Flaya, i Isjeckan (gde je proglašena šampionkom). Godine 2018. Gurnani je pozvana da kuha u kući James Beard House, gdje je stvorila vegetarijanski obrok sa sedam slijedova koji odražava njeno sindijsko naslijeđe. Kad ne putuje svijetom, Gurnani je profesorica kulinarstva na Umjetničkom institutu u Americi.

Ann Kim
Vestalia Hospitality, Minneapolis

Imigrantica iz Koreje, Ann Kim pripisuje svoje kulinarsko nepce pomaganju svojoj majci i baki u izradi tradicionalnih namirnica, poput paste od fermentiranog graha i kimchija. Njene fakultetske godine na univerzitetu Columbia u New Yorku postavile su temelje njenom snu da donese odličnu pizzu u Minnesotu, a godine kao slobodni glumac njegovale su njenu vrijednost kreativnosti. Kim je kulinarski um iza Pizzerie Lola, Hello Pizza i Young Joni, bila je polufinalistica nagrade James Beard za najboljeg kuhara: srednji zapad 2017., nominirana 2018., a kategoriju je osvojila 2019. godine.

Mike Lata
FIG and The Ordinary, Charleston, SC

Mike Lata je radio u kuhinjama u Bostonu, New Orleansu, Atlanti i Francuskoj prije nego što je sletio u Charleston. Njegovo otvoreno zalaganje za podršku lokalnim poljoprivrednicima i ribarima učvrstilo je njegovu poziciju prvaka u kulinarskoj renesansi Charlestona. Lata je 2009. godine dobila nagradu James Beard za najboljeg kuhara: jugoistok, a 2018. godine FIG je dobio nagradu za bradu za vrhunski vinski program. Lata je objavljena na Food Network & rsquos Iron Chef America, Bravo & rsquos Vrhunski kuhar, PBS & rsquos Pokretna gozba uz fino kuvanje, i više.

Joshua Lewin
Kompanija Juliet +, Somerville, MA

Početkom 2016., nakon godina stvaranja kratkoročnih ugostiteljskih iskustava, Joshua Lewin otvorio je Juliet sa svojom partnerkom Katrinom Jazayeri. Prije Julije, Lewin je kuhao u nekim od najboljih restorana u Bostonu, ali i dalje (Momofuku Noodle Bar, Charlie Trotter 's), prije nego što je radio kao izvršni kuhar u Beacon Hill Bistrou. 2018. Lewin i njegova kompanija debitirali su u časopisu, od Julije, i otvorili svoj drugi restoran, Peregrine, 2019. Lewin & rsquos pisanje se pojavilo u Chefs Feedu, Cognoscentiju i drugim.

Brate Sreća
Four by Brother Luck, Colorado Springs, CO

Nakon što je pohađao Art Institute u Phoenixu, brat Luck je kuhao u kuhinjama u Japanu, Hong Kongu, Chicagu, New Yorku i na kraju u Colorado Springsu. Brat je 2016. godine dobio stipendije Društva Gohan i Fondacije Joyce Chen i Helen Chen kako bi proširio svoje kulinarsko znanje u Japanu i Kini. Od tih putovanja, Luck je otvorio Four by Brother Luck i Lucky Dumpling. Sreća se takođe pojavila na Isjeckan, Pobijedite Bobbyja Flaya, te u sezonama 15 i 16 Bravo & rsquos Vrhunski kuhar.

Sean Mendes
Gillie & rsquos Seafood, Charleston, SC

S ocem iz Portugala i majkom iz Južne Karoline, duševna, autentična, zanimljiva i jedinstvena kulinarska iskustva bili su redovan dio odrastanja Seana Mendesa & rsquosa. 2012. Mendes je otvorio popularni kamion za hranu Gillie & rsquos Seafood u Charlestonu. Godinu i pol kasnije otvorio je punopravni restoran pod istim imenom. Mendes je 2016. godine odlučio ući u gurmanski svijet hamburgera, otvorivši Blues Burger & mdashand od tada je bio pravi izbor za & ldquotop police i rdquo hamburgere.

Clayton Rollison
Lucky Rooster Kitchen + Barn, Hilton Head Island, SC

Rođen u Hilton Headu, Clayton Rollison, diplomirao je CIA -e u Hyde Parku. Rollison je nastavio svoje kuharsko obrazovanje u kuhinjama širom zemlje, usavršavajući vještine u vrhunskim restoranima, uključujući i tavernu Gramercy. Nekoliko godina kasnije, kada je došlo pravo vrijeme, Rollison se vratio u Hilton Head, a u decembru 2013. otvorio je svoj američki bistro sa južnjačkom dušom, Lucky Rooster. Okružen otočkim pejzažima, finim plodovima mora i regionalnim specijalitetima, Rollison je razvio jelovnik rafinirane udobne hrane i avanturističkih jela.

Mavis-Jay Sanders
Kulinarski centar zajednice Brownsville, Brooklyn, NY

Rođena u velikoj južnjačkoj porodici, Mavis-Jay Sanders počela je savladavati južnjačku kuhinju prije nego što je uopće mogla vidjeti preko pulta. Sanders je diplomirao na Američkom kulinarskom institutu i južnoj Georgiji, a nakon kulinarske škole radio je u Blue Hill Stone Barns i Untitled u New Yorku. Zatim se pridružila Pico Houseu kako bi stvorila nevjerojatnu hranu i učinila je dostupnom svima. Sanders vjeruje da prirodni sastojci ne bi trebali biti luksuz i da svi ljudi imaju pravo na hranu koja održava život.

Elle Scott
SheChef Inc., Roslindale, MA

Elle Simone Scott je vrlo tražena slobodna stilistica hrane i kulinarska proizvođačica, koja je nedavno pridonijela svojim jedinstvenim sposobnostima America & rsquos Test Kitchen kao stalni stilist hrane i talent u eteru & mdashprva afroamerička žena na toj poziciji. Kao osnivač i izvršni direktor SheChef Inc., profesionalne umrežene organizacije za žene kuharice i saveznice, Scott dijeli svoju strast mentorstvom, poučavanjem izgradnje resursa, pružanjem poslovnih konsultacija/razvoja, i što je najvažnije, radeći na unapređenju socijalne pravde u hrani.

Saralyn Smith Collingwood
Convivium Urban Farmstead, Dubuque, IA

Saralyn Smith-Collingwood je voditeljica kuhinje u Convivium Urban Farmstead, neprofitnoj organizaciji čija je misija stvoriti zajednicu oko hrane. Prije rada u Conviviumu, Smith-Collingwood je bio prvi slastičar u hotelu The Kirkwood Center i glavni slastičar na Univerzitetu u Iowi. U Conviviumu Smith-Collingwood vodi kuhinju restorana, kao i sve ugostiteljske objekte, te podučava različite kurseve kuhanja namijenjene stanovnicima Dubuquea koji nemaju više hrane.

Maggie Borden je menadžerica sadržaja u Fondaciji James Beard. Pronađite je na Instagramu i Twitteru.


Amar Santana sprema prikupljanje sredstava za Jamesa Bearda

Kulinarski vrhunac godišnjice proslave 50. godišnjice South Coast Plaza bila je večera u više sljedova i prikupljanje sredstava u Vaci, jednom od najuspješnijih restorana maloprodajnog centra. Izvršni kuhar i vlasnik Amar Santana i poslovni partner Ahmed Labbate ugostili su 10. augusta prijatnu večeru Prijatelja Jamesa Bearde.

Prikupljenih 30.000 dolara podržava stipendije Beard za studente koji traže kulinarske karijere. Santana, gostujući kuhar 2013. godine u njujorškoj kući James Beard House i vicešampion 13. sezone u Bravovom "Top chefu", rekao je da je ponosan što kuha za stvar koja mu je bliska. "Novac pomaže djeci poput mene", rekao je Santana, koji je emigrirao iz Dominikanske Republike kao tinejdžer.

U srednjoj školi Santana je briljirao u karijeri kroz program kulinarske umjetnosti (C-CAP) i zaradio punu vožnju do Američkog kulinarskog instituta. Sada je jedan od najtraženijih kuhara južne Kalifornije. Santana je dva puta priredio večeru Jamesa Bearda - prekretnicu u karijeri koju mnogi kuhari nikada ne traže. "On je pravi talent", rekla je Diane Harris Brown, direktorica stipendija za Fondaciju Beard.

Večer je započela na otvorenom pjenušavim vinom i tapasima, nakon čega je uslijedila večera u porodičnom stilu koja je uključivala dekadentne specijalitete sa Vacinog menija pod španskim uticajem. “Ima ukus kao kod kuće. Hrana je savršena ”, rekao je Andrés Olcina iz španske vinarije Bodegas Torres, koja je donirala vino za večeru.

Ovo je bila treća pogodnost Jamesa Bearda održana u okrugu Orange u restoranima South Coast Plaza u posljednje četiri godine. "To govori o predanosti vrhunskih kuhara South Coast Plaze da podržavaju značajne kulinarske programe, poput onih koje nudi Fondacija za bradu", rekla je Debra Gunn Downing, izvršna direktorica marketinga maloprodajnog centra.


Colicchio je osvojio izvanrednu nagradu kuhara Jamesa Bearda

New York (CNN) - Postoje neki vrlo sretni kuhari i ugostitelji, autori kuharskih knjiga, novinari u hrani i druga izuzetna imena u hrani i piću.

Oni su posljednji dobitnici nagrada James Beard Foundation Awards, koje se često nazivaju i Oscarima svijeta hrane. Svečanost je održana u njujorškom Lincoln Centru u ponedjeljak navečer.

Nagrade je 1990. godine ustanovila neprofitna organizacija koja nosi ime jednog od američkih pisaca i kuhara hrane.

Iako kategorije novinarstva, medija i kuharica pozivaju na samonominaciju (i startninu), svatko može predložiti kuhara ili restoran putem web stranice fondacije, jamesbeard.org, tokom otvorenog poziva na jesen.

Iako nema novčane nagrade, pobjeda - pa čak i nominacija - može značajno povećati poslovnu buku, smatra predsjednica fondacije Susan Ungaro.

Ispod su ovogodišnji dobitnici:

Chef & amp Restaurant Awards

Najbolji novi restoran
Marea u New Yorku (vlasnik kuhara Michael White)

Nagrada za izvanrednog kuhara
Tom Colicchio iz Craft -a u New Yorku

Nagrada za izuzetnog poslastičara
Nicole Plue iz Redda u Yountvilleu u Kaliforniji

Nagrada za izvanredan restoran
Daniel u New Yorku (vlasnik kuhara Daniel Boulud)

Nagrada za izuzetnog restauratora
Keith McNally iz Balthazara, Lucky Strikea, taverne Minetta, Morandi, Pastis, Pravde i Schiller's Liquor Bar

Nagrada za izuzetnu uslugu
Alinea u Chicagu, Illinois (vlasnik kuhara Grant Achatz)

Profesionalna nagrada za izvrsno vino i žestoka pića
John Shafer i Doug Shafer iz Shafer Vineyards u Napi, Kalifornija

Nagrada za izuzetnu vinsku uslugu
Jean Georges u New Yorku (vinski direktor Bernard Sun)

Nagrada Zvjezdani kuhar godine u usponu
Timothy Hollingsworth iz francuske praonice rublja u Yountvilleu u Kaliforniji

Great Lakes
Koren Grieveson iz Aveca u Chicagu, Illinois

Srednji Atlantik
Jeff Michaud iz Osteria u Philadelphiji, Pennsylvania

Srednji zapad
Alexander Roberts iz restorana Alma u Minneapolisu, Minnesota

New York City
Daniel Humm iz Eleven Madison Parka

Sjeveroistok
Clark Frasier i Mark Gaier iz Arrows u Ogunquitu, Maine

Sjeverozapad
Jason Wilson iz Crush -a u Seattleu, Washington

Pacifik
David Kinch iz Manrese u Los Gatosu u Kaliforniji

Jug
Michael Schwartz iz Michaelove originalne hrane i pića u Miamiju na Floridi

Southeast
Sean Brock iz McCrady'sa u Charlestonu, Južna Karolina

Jugozapad
Claude Le Tohic iz Joela Robuchona u MGM Grand hotelu i kasinu u Las Vegasu, Nevada

American Cooking
& quotStvarni Cajun & quot; Donald Link

Pečenje i desert
& quotPečenje & quot; James Peterson

Piće
& quotBeen Doon So Long & quot; Randall Grahm

Kuvanje sa profesionalne tačke gledišta
& quotOsnovne tehnike klasične slastičarske umjetnosti & quot; Francuski kulinarski institut sa Judith Choate

Opće kuhanje
& quotAd Hoc kod kuće & quot; Thomas Keller

Zdrav fokus
& quotLjuba ljubavi & quot; Anna Thomas

Međunarodni
& quotThe Cooking of Ireland & quot; Colman Andrews

Fotografija
& quotSeven Fire, & quot; fotograf Santiago Soto Monllor

Reference i stipendije
& quotEncyclopedia of Pasta & quot; Oretta Zanini de Vita

Single Subject
& quotPasta Sfoglia & quot; Ron i Colleen Suhanosky

Pisanje i književnost
& quotSave the Deli & quot; David Sax

Kuvar godine
& quotThe Cooking of Ireland & quot; Colman Andrews

Kuhara Kuće slavnih
& quotKnjiga bliskoistočne hrane & quot; Claudia Roden

Nagrade za emitiranje medija

Audio webcast ili radio emisija
& quotStojka Kojo Nnamdi & & voditelj: Kojo Nnamdi

Televizijska emisija, u studiju ili na fiksnoj lokaciji
& quotFrancuska hrana kod kuće sa Laurom Calder, & quot domaćin: Laura Calder

Televizijska emisija, na lokaciji
& quotChefs A 'Field: Kralj Aljaske, & quot domaćin: Rick Moonen

TV Food Personality
Andrew Zimmern, & quotBizarre Foods sa Andrew Zimmern & quot

Televizijsko specijalno
& quotFood Trip with Todd English, & quot host: Todd English

Televizijski segment
& quotABC News Nightline, & quot domaćin: John Berman

Video Webcast
& quot; Greenmarket: One Farmer's Story & quot; Seriouseats.com

Novinarske nagrade
Craig Claiborne

Istaknuti pregledi restorana
Jonathan Gold, LA Weekly

Blog o hrani
SeriousEats.com, Ed Levine

Kolone vezane za hranu
Rachel Wharton, jestivo Brooklyn

Časopis Prikaz o restoranima i/ili kuharima
Anya von Bremzen, Saveur, & quotSoul of a City & quot

Pisanje časopisa o receptima
Francine Maroukian, Jon Reiner i osoblje Esquire, Esquire & quotKako muškarci jedu & quot

Pisanje časopisa bez recepta
Barry Estabrook, gurmanski, "Cijena paradajza"

M.F.K. Nagrada Fisher za istaknuto pisanje
Francine Prose, Saveur & quot; Vjera i slanina & quot

Funkcija multimedijske hrane
Kevin Pang, Chicagotribune.com, & quotThe Cheeseburger Show & quot

Novine o novinama koje pišu o restoranima i/ili kuharima
Jared Jacang Maher, Westword, & "Glad to Help "& quot

Pisanje novinskih obilježja
Cliff Doerksen, Chicago Reader & quot; Prava američka pita & quot

Odeljak za hranu u novinama
Washington Post, Joe Yonan

Izvještavanje o zdravlju, okolišu ili prehrani
Rowan Jacobsen, EatingWell, & quotOr Not to Bee & quot

Web stranica s naglaskom na hranu, piće, restorane ili prehranu
Chow.com, Jane Goldman

Pisanje na žestoka pića, vino ili pivo
Dara Moskowitz Grumdahl, mjesečno u Minnesoti, & quotChardonnay Uncorked & quot

Ko je ko od hrane i pića u Americi:
Leah Chase (kuharica/vlasnica, restoran Dooky Chase, New Orleans, Louisiana) Jessica B. Harris (autorica i povjesničarka, Kalifornija) Paul C.P. McIlhenny (predsjednik/izvršni direktor, McIlhenny Company, Avery Island, Louisiana) David Rockwell (osnivač/izvršni direktor, Rockwell Group, New York) L. Timothy Ryan (predsjednik, Culinary Institute of America, New York) Susan Spicer (kuhar/vlasnik, Bayona , New Orleans, Louisiana)

Američki klasici
Al's French Frys (vlasnici: Bill Bissonette i Lee Bissonette, South Burlington, Vermont) Bright Star (vlasnici: Jimmy Koikos i Nicky Koikos, Bessemer, Alabama) Calumet Fisheries (vlasnici: Kotlick and Toll gamilies, Chicago, Illinois) Gustavus Inn (vlasnici: JoAnn i David Lesh, Gustavus, Aljaska) Mary & amp Tito's Cafe (vlasnici: Mary Gonzales i Antoinette Knight, Albuquerque, Novi Meksiko)

Nagrade za dizajn i grafiku

Izuzetan dizajn restorana
Andre Kikoski arhitekta, Wright (New York)

Izvanredna grafika restorana
Pandiscio Co., Standard Grill, NYC


Nagrada James Beard Awards 2019 objavila je: NYC više nije glavni grad kuhinje

Godine 1969., dok su nemiri u Stonewallu izbili samo nekoliko blokova od smeđeg kamena Greenwich Villagea koji je dijelio sa svojim dugogodišnjim partnerom, James Beard je šutio. Bio je ustanak na ulicama, ali dekan američke kuhinje, čija je seksualnost bila javna tajna u njujorškom izdavačkom svijetu, nije im se pridružio.

"Sa 66 godina, sa svojim susjedstvom i svijetom, koji su se doslovno preko noći promijenili, James se uplašio da izađe, otrese se fikcije vječnog momaštva", piše John Birdsall u svojoj novoj biografiji "Čovjek koji je previše jeo: život Jamesa Bearda ”(WW Norton & amp Company), izašao 6. oktobra.„ Queer muškarci i žene Jamesove generacije u selu imali su sve za izgubiti i nisu bili uvjereni da imaju šta dobiti. ”

Slavni gurman živio je svojevrsnim dvostrukim životom, predstavljajući se kao neka vrsta bespolnog ujaka koji je poučavao Amerikance o hrani i zadovoljstvu u svojim desetinama kuharica, a sve vrijeme skrivao svoje želje, piše Birdsall.

Svojom četvrtom knjigom iz 1949. godine "Knjiga kuhara pored ognjišta: Potpuni vodič za fino kuhanje za početnike i stručnjake", Beard je odbacio svoju raskoš i izoštrio svoju prepoznatljivu osobu ekscentričnog profesora epikureje, koja se svidjela poslijeratnim Amerikancima i njihovom strogom spolu norme. "Nije bilo vrijeme da budete ništa drugo do bespolni neženja s oštrim, profesionalnim glasom", piše Birdsall.

Beard je rođen u Portlandu, Ore., 1903. Njegova majka, Elizabeth, imala je tada 42 godine, žestoko nezavisnu vlasnicu pansiona koja se udala za Beardovog oca, Johna, samo s ciljem da dobije dijete. Bradin odgoj bio je kratak ljubavi i povezanosti, ali bogat hranom.

Beard je nakratko zabavljao život u pozorištu u Londonu i New Yorku prije nego što se okrenuo ugostiteljstvu. Historijsko društvo Oregon

Kada je imao 3 i pol godine, usred ljetnog toplotnog vala pogodila ga je malarija. Svako popodne, skoro dvije sedmice, kuharica porodice Beard iz Kine, Jue Let, strpljivo ga je na kašiku hranila umirujućom, hladnom pilećom čorbom, dok mu je klatila glavu. Bio je to "prvi čin nježnosti koji će se James sjetiti, i onaj koji će mu ostati s njim do kraja života", piše Birdsall.

Beard je započeo Reed College 1920. godine, a u početku je napredovao u ikonoklastičkoj školi, studirajući pozorište i operu. No prije kraja prve godine, odmah je i tiho izbačen nakon što je uhvaćen u seksualnom činu s muškim profesorom.

Incident je imao ožiljke i "diktirao je način na koji je izražavao svoju uznemirenost sljedećih 60 i više godina, sve do svoje smrti 1985.", piše Birdsall. Brada se vratio živjeti u majčinu kuću, depresivan i besciljan, gotovo dvije godine. Elizabeth je bila pomalo naklonjena sinovčevoj indiskreciji, jer je i sama bila čudna i u mladosti se zaljubila u prijateljicu, piše Birdsall.

Dok su nemiri u Stonewallu izbili 1969., Beard je živio nekoliko blokova dalje, ali je privatni život šutio. Getty Images

Sa 20 godina, Beard je otplovio u London, gdje je mogao odsjesti kod ujaka dok je pokušavao nastaviti karijeru u kazalištu. No, njegova velika audicija za Kraljevsku muzičku akademiju prošla je užasno i odbijen je s programa. Utučen, uputio se u Ritz na piće. Pisac po imenu Helen Dircks primijetio je izgubljenog američkog dječaka u baru i pozvao ga da joj se pridruži. Ubrzo ga je dovela u svoj boemski društveni krug u Sohu, koji je uključivao mnoge queer muškarce. Naučila ga je i da naruči pravi martini i odvela ga u elegantne restorane gdje su jeli sufle sa stolovima ukrašenim bobicama, a na vrhu su bile višnje. "Pod Heleninim krilom, James je došao obožavati London", piše Birdsall. "U Jamesovom oku, Soho nije bio ništa manje nego čaroban."

Nakon šest mjeseci provedenih u Londonu, Beard je proveo nekoliko sedmica u Parizu, gdje je prvi put probao kavijar s blinijem, uživao u prekrasnim eklerima i imao kratkotrajnu aferu s nagradom koju je sreo na ulici. Njegovo vrijeme u inostranstvu "otključalo mu je cijeli svijet senzualnosti", kaže Birdsall.

Stigavši ​​u njujorški Chelsea Piers u septembru 1923, Beard je želio pronaći svoje mjesto u gradu, ali trebalo je više od desetljeća da se to zaista dogodi. Godine 1938. upoznao se i preselio kod Jamesa Barlowa Culluma Jr. -a, homoseksualnog razvoda koji je došao od novca od željeza i čelika i imao veliki stan na Washington Placeu.

Beard je do tada stekao reputaciju "nevjerojatnog" u organiziranju druženja-"prijatelji bi ga zamolili da upravlja koktelima i jestivim sitnicama na njihovom poslu"-a Cullum je želio imati zabave-mnogo njih.

„Za imućne homoseksualce u New Yorku“ u to vrijeme „privatna okupljanja koktela - zabave u stanu - bila su njihova primarna dodirna tačka. Neki su muškarci bili domaćini gotovo svake večeri u 5 sati: okupljanja s pićem i predjelima, gdje su se posljedični muškarci poput Culluma mogli družiti sa zgodnim mladim pridošlicama ”, piše Birdsall.

Beard je 1939. pokrenuo ugostiteljski posao pod nazivom Hors d'Oeuvre, Inc. sa Billom Rhodeom, zgodnim autorom kuharica iz aristokratske berlinske porodice. Rhode nije bio homoseksualac, ali je znao kako da iskoristi svoje čari za posao. U tom trenutku „hrana se na većini koktela oslanjala na jeftina, škrobna punila i blage namaze“, piše Birdsall. "Hors d'Oeuvre, Inc. donijelo bi zabave epikurejski senzibilitet, svjetsku inventivnost jednaku kuhinji u najboljim njujorškim hotelima."

Beard je bio velikodušan prema svojoj slavi i u to je vrijeme promovirao novu kuharicu Julije Child - ali je bio i ljubomoran na njen uspjeh. Zbirka slika LIFE putem Getty Images

Sledeće godine Beard je upoznao Hub Olsen-a, urednika u Barrows and Company, koji je želeo da jeftino objavi servisne knjige. "Hors D'Oeuvre i Canapes, s ključem za koktel zabavu", objavljena je u oktobru 1940., prva od desetina kuharskih knjiga o bradi.

1946. godine James je debitirao na TV -u redovnim kuharskim segmentom na NBC -jevoj "Radio City Matinee". Uz to je, kaže Birdsall, "zaista pokupio identitet". Iako se pokret gurmanske hrane događao u SAD -u više od jedne decenije, djelomično zahvaljujući piscu o hrani MFK Fisheru, Beard ga je demokratizirao. On nije samo rekao imućnim ljudima da kupuju dobru hranu i vino, već je imao poruku da „koliko god novca imali, zaista možete bolje jesti, ako na hranu gledate na drugačiji način“, Birdsall kaže.

James je bio prestravljen od izlaska, odbacivanja fikcije o vječnom momaštvu.

- biograf John Birdsall

Godine 1959. objavljena je knjiga "The James Beard Cookbook", opsežna knjiga kojoj je trebalo četiri godine da napiše. U to vrijeme za nekonvencionalan potez, na naslovnici je prikazana Beardova slika. Beard je do tada imao 55 godina, zavaljen, s dvostrukom bradom i očima koje "gotovo nestaju u kožnim naborima i naborima osmijeha", piše Birdsall. “Gledajući naciju koja je pokušala kupiti najnoviju knjigu o dijeti, Jamesova očigledna ljubav prema jelu bila je argument za zadovoljstvo. Bila je to neodoljiva naslovnica. ”

Jedno od glavnih načela knjige bilo je „kupuj dobru hranu i često kupuj“, što je izazvalo opsesiju Amerikanaca udobnošću. Knjiga je postigla veliki uspjeh, jer je u prvoj godini prodana u više od 150.000 broširanih primjeraka.

Brada je bila velikodušna prema svojoj slavi. Godine 1961. upoznao je Juliju Child i nastavio pomagati u promociji njene knjige "Ovladavanje umjetnošću francuske kuhinje", upoznavajući dijete s ljudima u njegovoj orbiti. "Obojica su bili na putu do čudnih stvari", piše Birdsall. No, iako su postali dobri prijatelji, Beard je također bio zavidan na Childovom uspjehu. Nastavila je s unosnom televizijskom karijerom, nešto što izmiče Beardu, koji bi se uvijek borio s financiranjem svog raskošnog načina života. A Child nikad nije morao skrivati ​​dio sebe na način na koji je to činio.

Brada se nastanila u ovoj rezidenciji na 12. ulici, koja je kasnije postala kuća Jamesa Bearda. Helayne Seidman (2)

Iako se Beardova ličnost nikada nije tako dobro prevela na TV -u, on je bio prirodnjak u učionici, pokrenuvši školu kuhanja 1955. godine koja će trajati decenijama. Godine 1972. objavio je još jedno temeljno djelo, "Američko kuhanje Jamesa Bearda". U vrijeme kada je dobra hrana značila evropsku hranu, Beard je "tvrdio da postoji posebna američka kuhinja". Knjiga je sadržavala regionalne recepte, poput one za teksašku tortu od limuna od gej Beardovog prijatelja koji se iz zemlje preselio u New York.

Kao takav, to je bio i "neka vrsta tajnog zapisa o gej migraciji 20. stoljeća u gradove iz cijele zemlje" koji je bio i slavljenički i imao je duboku tugu, piše Birdsall. Tokom svog života, Brada se borio s depresijom i usamljenošću, čak i nakon što je 1956. godine pronašao dugogodišnjeg partnera u talijanskom arhitekti Ginu Cofacciu. Njih dvoje su desetljećima živjeli zajedno u Greenwich Villageu, ali su imali složenu, otvorenu vezu, često se prepucavajući. protežu se same od sebe.

1985., nakon decenija zdravstvenih problema i hospitalizacija, Beard je preminuo u 81 godini od srčanog zastoja. Kad su ga odvezli u kolima hitne pomoći, okrenuo se svom dugogodišnjem upravitelju kuće, Clayu, i rekao: "Znam da se više nikad neću vratiti, nitko ne bi vjerovao da znaju." (Ostavio je svoj novac koledžu Reed, koji se popravio 1976. godine dajući Beardu počasnu diplomu.)

Godinu dana nakon njegove smrti, bivši student pokrenuo je zakladu u njegovu čast, otkupivši njegovu rezidenciju u Zapadnoj 12. ulici i pretvorivši je u James Beard House, centar za kulinarsko programiranje i obrazovanje. Od 1990. fondacija je također dodjeljivala godišnju nagradu James Beard za kuhare i restorane.

Iako je Beard imao prilično ego, nije jasno šta bi on učinio da ga na takav način uvrste, tvrdi Birdsall.

"Na kraju svog života", kaže, "zaista je samo želio nestati."

Ali ništa nije moglo potisnuti trajno naslijeđe Brade o tome kako se sada hranimo.

„Ako živite u Sjedinjenim Državama i vjerujete u lokalnu hranu, oslonite se na poljoprivredna tržišta i proizvedite štandove za opskrbu okusom i sezonskim užitkom u svom kuhanju ako uzimate zdravo za gotovo pristup mlijeku, maslacu i siru proizvedenim u partijama u ljudskim razmjerima, pekari koji ulažu strpljenje i svoje ruke, te američka vina koja izražavaju tlo i tradiciju, dugujete Jamesu Beardu ”, zaključuje Birdsall.


Povezane priče

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Polufinalisti iz Miamija James Beard kuhaju zajedno u Bazi

Kilgore je takođe polufinalista za najboljeg kuhara godine u usponu, predstavljen je kuharu od 30 godina ili mlađem "koji pokazuje impresivan talenat i koji će vjerovatno imati značajan uticaj na industriju u godinama koje dolaze. Kilgore ima više od dva desetina drugih mladih nada širom zemlje.

Brojni kuhari u Miamiju u konkurenciji su za najboljeg kuhara: Jug. Jose Mendin (Pubbelly), Giorgio Rapicavoli (Eating House), Michael Pirolo (Macchialina) i Deme Lomas (Niu Kitchen) proglašeni su polufinalistima, zajedno sa 16 drugih kuhara u regiji, što uključuje Louisiana, Mississippi, Alabama, Florida, i Portoriko.

This is Mendin's fifth year as a semifinalist and Rapicavoli's second year on the list. Lomas and Mendin were nominated for Food & Wine's People&rsquos Best New Chef for the Gulf Coast award in spring 2015. During Pirolo's tenure at New York City's Gilt, the restaurant earned two Michelin stars.

Antonio Bachour is nominated for Outstanding Pastry Chef for his dazzling creations at the St. Regis Bal Harbour. The award pays tribute to "a chef or baker who prepares desserts, pastries, or breads in a restaurant and who serves as a national standard bearer of excellence."

Two restaurateurs with Miami connections are semifinalists in the Outstanding Restaurateur category, which is awarded to a restaurateur "who sets high national standards in restaurant operations and entrepreneurship: Michael Mina (Bourbon Steak, Michael Mina 74, and Stripsteak) and Stephen Starr (the Continental, Le Zoo, Makoto, and Steak 954).

This is the first hurdle for Miami's semifinalists. The list of semifinalists is sent to an independent panel of more than 600 judges from across the nation &mdash comprising regional restaurant critics, food and wine editors, culinary educators, and past Beard winners &mdash for a vote.

The list gets whittled down Tuesday, March 15, when the Beard Foundation will announce the finalists during a news conference in San Francisco.

Winners will be revealed at the James Beard Awards Gala at Lyric Opera of Chicago Monday, May 2.

A complete list of 2016 Beard semifinalists can be found at jamesbeard.org.

Keep Miami New Times Free. Otkad smo počeli Miami New Times, it has been defined as the free, independent voice of Miami, and we would like to keep it that way. Nudeći našim čitateljima besplatan pristup detaljnom izvještavanju o lokalnim vijestima, hrani i kulturi. Producirajući priče o svemu, od političkih skandala do najpopularnijih novih bendova, sa hrabrom reportažom, elegantnim pisanjem i zaposlenima koji su osvojili sve, od nagrade za pisanje dugometražnih filmova Sigma Delta Chi Društva profesionalnih novinara do Caseyjeve medalje za zaslužno novinarstvo. No, s obzirom na to da je lokalno novinarstvo pod opsadom i da padovi prihoda od oglašavanja imaju veći utjecaj, sada je više nego ikad važno da okupimo podršku iza financiranja našeg lokalnog novinarstva. You can help by participating in our "I Support" membership program, allowing us to keep covering Miami with no paywalls.


Medfield Chef Featured at New York's James Beard House

A chef from Medfield was recently welcomed to prepare a special meal at the James Beard House in New York.

Brendan Pelley, Executive Chef of Zebra's Bistro and Wine Bar in Medfield, was invited to cook at the culinary landmark the week of April 8.

While there, Pelley and his team prepared a five-course spring seafood and white wine celebration menu, which featured seasonal dishes paired with wine selections from Beverage Director Phil Marshall.

The James Beard House is located in New York City's Greenwich Village. With the invitation to cook there, Pelley joins the ranks of other famous chefs featured at the venue, including Daniel Boulud, Emeril Lagasse and Charlie Trotter.

Pelley, though, was one of the first chefs to have his dinner broadcast through the JBF Kitchen Cam, a live-stream video that reveals the sights and sounds of the Beard House kitchen. A camera stream from Pelley's event can be viewed through the attached player or can be viewed here.


Ridgefield chef, restaurant owner to cook at James Beard House

Executive Chef at The Village Tavern in Ridgefield, Conn. Luis López (left) and Tavern owner Bruno di Fabio (right) have both been invited to cook at the James Beard House in New York City on June 8, 2018.

Contributed by Melissa Avanzato / Bruno di Fabio Show More Show Less

2 of 27 Luis Lopez, previously the owner of Chef Luis in New Canaan, Conn. Justin Papp / Hearst Connecticut Media Show More Show Less

4 of 27 In this Jan. 29, 2014, photo, Bruno DiFabio takes a Margherita pizza, prepared in the Napoletana style, from the 900-degree wood-burning oven at ReNapoli Pizzeria & Chicago Italian Beef in Old Greenwich, Conn. DiFabio owner of 10 artisan pizzerias around the country, has been named as a new judge on Food Network’s competitive cooking series, 𠇌hopped.” AP Photo/Greenwich Time, Bob Luckey AP Show More Show Less

5 of 27 The Village Tavern on Main Street in Ridgefield, Conn. Contributed photo / Hearst Connecticut Media Show More Show Less

7 of 27 A mural at The Village Tavern in Ridgefield, Conn., pays homage to Brunetti's Market, which was open at the location of the tavern in the 1970s. Contributed photo / Hearst Connecticut Media Show More Show Less

8 of 27 The Village Tavern in Ridgefield serves elevated comfort food that ranges from simple to sophisticated. CTPost Show More Show Less

10 of 27 The Village Tavern on Main Street in Ridgefield, Conn. Contributed photo / Hearst Connecticut Media Show More Show Less

David Burke - David Burke Prime Steakhouse

Chef David Burke (far left) has been featured on Iron Chef America.

David Burke Prime Steakhouse:
Foxwoods Resort Casino, 350 Trolley Line Blvd, Mashantucket, CT

Todd English - Tuscany

Chef Todd English is the host of PBS's "Food Trip with Todd English."

Tuscany:
1 Mohegan Sun Blvd, Uncasville, CT

Larry Busacca/Getty Images for New York magazi Show More Show Less

Bobby Flay - Bobby Flay's Bar Americain, Bobby's Burger Palace

Chef Bobby Flay has starred in many television shows like "Boy Meets Grill," "Throwdown! with Bobby Flay" and "Iron Chef."

Bobby Flay's Americain:
1 Mohegan Sun Blvd, Uncasville, CT 06382
Bobby's Burger Palace:
1 Mohegan Sun Blvd, Uncasville, CT 06382

Guy Fieri - Guy Fieri's Foxwoods Kitchen & Bar
Guy Fieri is a TV personality and restaurateur. He first gained fame when he won the Next Food Network Star.

Guy Fieri's Foxwoods Kitchen & Bar
350 Trolley Line Blvd, Ledyard, CT 06338

Bill Taibe - The Whelk, Jesup Hall, Kawa Ni

Chef Bill Taibe is a contributor to "Food & Wine" Magazine.

575 Riverside Ave, Westport, CT 06880

90 Post Rd E, Westport, CT 06880

19 Bridge Square, Westport, CT 06880

Buddy Valastro - Carlo's Bakery at Mohegan Sun

Carlo’s Bakery's New Jersey location is the setting of the hit TLC series "Cake Boss."

Carlo's Bakery:
Mohegan Sun, 1 Mohegan Sun Blvd, Uncasville, CT

Tyler Anderson - Millwright’s Restaurant & Tavern in Simsbury, High George at The Blake Hotel in New Haven, Porron & Pina in Hartford, Square Peg Pizzeria in Glastonbury.

Chef Tyler Anderson was on Season 15 of Top Chef. He has also appeared on Chopped and Beat Bobby Flay.

Porrón & Piña:
1 Haynes St, Hartford, CT 06103

Brian Lewis - The Cottage

Chef Brian Lewis was a 2018 James Beard semifinalist for Best Chef in the northeast.

The Cottage:
256 Post Rd E, Westport, CT

OKO:
256 Post Road East, Westport, CT (opening April 19)

Bun Lai - Miya's

Chef Bun Lai's Miya's is the first sustainable sushi restaurant in the world. He is a a recipient of the White House Champion of Change for Sustainable Seafood Award.

Miya's:
68 Howe St, New Haven, CT 06511

Angela Baldanza - Baldanza Natural Market Cafe

In 2016, Angela Baldanza won Food Network's Cooks vs. Cons.

Baldanza Natural Market Cafe:
17 Elm St, New Canaan, CT 06840

When Luis López came to the United States from Guatemala in 1985, cooking at an exclusive event wasn't even a thought in his mind. In fact, becoming a chef wasn't yet part of his life's plan. But 33 years later, López &mdash alongside restaurateur counterpart Bruno DiFabio &mdash will take to the kitchen of one of the most prestigious dining establishments in the country.

On June 8, López, the Executive Chef at The Village Tavern in Ridgefield, Connecticut, will join Tavern owner and six-time world pizza champion DiFabio for a five course meal tasting and wine pairing at New York City's James Beard House, the former residence of the famed cookbook author and teacher. And, with only 200 of these dinners hosted each year by the facility and its adjoining James Beard Foundation, all by invitation only, López is fully aware of the magnitude of the event.

"This would probably be the best thing that's ever happened to me as a chef," said López on receiving the invitation to cook for JBH. "I'm very grateful and very thankful to God and to the DiFabio family to be here and express myself in the way of cooking."

According to DiFabio, receiving such recognition signifies a high level of achievement.

"I've won cooking competitions around the world, but James Beard is synonymous with being the top of the top, and it's invitation only, so for that to happen was pretty impressive."

Open for just two years, The Village Tavern has featured López's "New American"-style cooking for half that time. Shortly after López debuted a new menu at the eatery, DiFabio recalls an unassuming guest dropping by for what turned out to be a fateful encounter, one that secured their spot at the James Beard House.

"A gentleman came in right after chef introduced a new menu at The Village Tavern. I don't even remember his name, but he was completely blown away," said DiFabio. "He came in by himself, paid his bill quietly and he left his credentials. And we were stunned. It was pretty amazing."

With an infusion of flavors inspired by locales far flung and next door, it's easy to see how López's cooking earned him a place in the kitchen of the James Beard House: in short, it aims to please. Describing his cuisine as a "mutt," López said it is ultimately indicative of the melting pot that is American culture.

"I call my cooking 'mutt' cooking because I use Italian, French influences with fresh produce. the main goal is to please the American palate," he explained. "That's what I try to do. Because that's where I live &mdash the best country in the world."

López says his drive for creating tasty dishes wasn't always prevalent. Growing up in a poor neighborhood in Guatemala, cooking was more about function that it was about flavor.

"Back where I come from, you had to learn how to cook. You didn't have anybody cooking for you if you grew up in a poor neighborhood, which was the case for me," he said. "I think when I came to this country and I was exposed to beautiful food and incredible people, that's when I developed my passion for that."

Now set to make his debut at the James Beard House, López's passion has developed into a purpose, one, he says, that motivates him every day to be the best chef he can be.

"For me, cooking was always a way of living for me and my family," he offered. "That's probably why I'm very good at it, because there's a reason behind it. There's a reason behind my passion. And that reason is my family."

For DiFabio, who also owns Ridgefield's Romolo Gastro-Pizza, his arrival to the James Beard House poses a mix of emotions excitement over the recognition of his hard work, accompanied by the gravity of such a prestigious honor.

"We have a pretty good reputation and it's definitely chef-driven and chef-forward, so I'm not surprised," he said. "I am however, nervous. It's going to be a nerve-wracking day. We're going to be cooking for so many dignitaries I'm sure in the wine and the food business that attend and embrace the foundation."

What will the duo prepare for their distinguished guests? The five course meal will take diners on a tour of López's signature cooking style, serving up everything from hors d'oeuvres of tuna tartare and braised pork, to dinner ensembles of Spanish octopus and 'sopa de mariscos' (seafood soup).

López and DiFabio won't just be cooking for the who's who of the culinary world, however. The event offers first-come-first-served reservations for both members and non-members of the James Beard Foundation, with prices for the event ranging from $135 to $175 per person, respectively, for the 80-person affair.

Despite the nerves, the excitement and the preparation, DiFabio is ready to take up his position in the kitchen alongside his executive chef because he knows the significance of the moment far surpasses any of the emotions he's felt thus far.

"Not a lot of chefs can say that they've been invited to cook at James Beard," he said. "It's such an honor."


Chicago grabs James Beard 'food Oscars' ceremony from New York

The James Beard Foundation Awards, considered the Oscars of the American restaurant scene, is moving its 25th anniversary ceremony to Chicago in 2015. It will be held at the Civic Opera House May 4 and would be the first time the ceremony is hosted outside New York since the awards' inception in 1990. Mayor Rahm Emanuel made the announcement Tuesday morning at Pritzker Pavilion.

"People . come from all over the country, all over the world to the city of Chicago to enjoy what you do with the canvas of a beautiful meal," Emanuel said to the group of chefs joining him on Pritzker's stage. "We've reached a milestone, through your years of work, in putting Chicago on the world stage as a culinary capital and a culinary destination."

The Beard Awards are a major get for the city, allowing Chicago restaurants to showcase for the country's top chefs, restaurateurs and food journalists that attend the event. It's the closest the food world has to a star-studded Hollywood gala: This year's Beard Awards at New York's Lincoln Center drew 1,700 people, and included presenters Martha Stewart, former New York City Mayor Michael Bloomberg and Ahmir "Questlove" Thompson from hip-hop group The Roots.

(This reporter is a voting member of the James Beard Foundation.)

"The incredible passion and enthusiasm of Mayor Rahm Emanuel in wanting to host our foundation in Chicago was ultimately irresistible," said Susan Ungaro, the president of the James Beard Foundation.

Ungaro said the foundation was first approached by Choose Chicago CEO Don Welsh, the city's tourism and conventions salesman-in-chief. Conversations heated up three to four months ago among Choose Chicago, the mayor's office and the Illinois Restaurant Association. Ungaro said the agreement was made official about two weeks ago.

"When the mayor put his goal of 55 million visitors, we looked at all the segments that come to Chicago the convention-goers, the weekend trip from Indianapolis and the one common denominator was food," Welsh said. "The mayor saw (The Beard Awards') overarching benefits to the city, and was very clear to Sam Toia (president of the Illinois Restaurant Association) and myself to 'go and get it.'"

While the ceremony will be held here next year, locations for 2016 and beyond are unknown.

A James Beard Award is a distinction that places local restaurants on the national map. Previous Chicago winners for outstanding chef, tantamount to being named national chef of the year, include Rick Bayless, Charlie Trotter, Grant Achatz and Paul Kahan.

"All restaurants (in Chicago) will benefit. They'll get to mingle and mix with the culinary elite of America," said Alinea chef Grant Achatz, who won the Beard's outstanding chef award in 2008. "More broadly, there's always been that second city mentality. The more acclaim our city can get not just a single restaurant, but the validity we can get as a group of restaurants that will really empower Chicago's chefs and restaurateurs."

A handful of Chicago names were winners at this year's awards. Dave Beran of Next was named best chef in the Great Lakes region, and Jimmy Bannos Jr. of The Purple Pig was a co-winner for rising star chef, awarded to cooks under 30. Lawton Stanley Architects won outstanding restaurant design (75 seats and under) for their work on the West Loop restaurant Grace. In the journalism and book awards, Jacquy Pfeiffer of The French Pastry School (with co-author Martha Rose Shulman) won the baking and dessert book award for "The Art of French Pastry."

James Beard was perhaps America's first food celebrity, a cookbook author and educator who made haute cuisine accessible to the masses. In 1946 he hosted an NBC show called "I Love to Eat," widely regarded as the first home cooking show on television. Beard would form a cooking school in 1955 and continued writing recipe books credited with 27 during his lifetime until his death in 1985 at age 81. The James Beard Foundation, a nonprofit, was founded in New York in 1986.

Ungaro would not elaborate whether the city offered any financial incentives that ultimately lured the awards from New York, only that the city of Chicago made "a compelling offer in terms of sponsorships and marketing."

Welsh said the event will be funded entirely through corporate sponsorship, and that "not one dollar of public money will be used for this event." HMS Host and Mariano's have signed on as the first two sponsors.

Despite the awards gala relocating to Chicago (Ungaro said no decision has been made about host cities beyond 2015), the foundation's journalism, broadcast and book awards will remain in New York next year. Ungaro said it was easier for attendees of that ceremony to travel 60 percent of those who attend the journalism, broadcast and book awards reside in New York, New Jersey or Connecticut. For the chefs gala, two-thirds of attendees come from outside the New York tri-state area.


Jacques Pepin

Jacques Pépin is world renowned as the host of his acclaimed and popular cooking programs on public television, and as a prolific author, respected instructor, and gifted artist. Recently, Pépin was awarded the highest honor by the French Government and holds the title of CHEVALIER DE L'ORDRE NATIONAL DE LA LEGION D'HONNEUR. Pépin is the host of many popular public television programs, including his latest series Jacques Pépin: More Fast Food My Way, premiering in October, 2008. Featuring recipes for fast, healthy meals, this will be the twelfth series hosted by Pépin and produced by KQED Public Media in San Francisco. His memoir, The Apprentice: My Life in the Kitchen, was published by Houghton Mifflin in 2003 and in paperback in May, 2004. Pépin’s most recent book, published by Stewart Tabori & Chang in April 2007, is a visual biography, Chez Jacques: Traditions and Rituals of a Cook. He is also a proud grandfather of his daughter Claudine’s first child, Shorey.

Pépin was born in Bourg-en-Bresse, near Lyon. His first exposure to cooking was as a child in his parents' restaurant, Le Pelican. At age thirteen, he began his formal apprenticeship at the distinguished Grand Hotel de L’Europe in his hometown. He subsequently worked in Paris, training under Lucien Diat at the Plaza Athénée. From 1956 to 1958, Pépin was the personal chef to three French heads of state, including Charles de Gaulle.

Moving to the United States in 1959, Pépin worked first at New York's historic Le Pavillon restaurant, then served for ten years as director of research and new development for the Howard Johnson Company, a position that taught him about mass production, marketing, food chemistry, and American food tastes. He studied at Columbia University during this period, ultimately earning an M.A. degree in 18th-century French literature in 1972. In 1997, on the 50th anniversary of the creation of the School of General Studies at Columbia, Pépin was honored with four other distinguished alumni of the School, each representing a different decade in its history.

Pépin shared the spotlight with Julia Child in an earlier PBS-TV series that still is shown occasionally on public television stations. This twenty-two show series, Julia and Jacques Cooking at Home, was the winner of The James Beard Foundation’s Award for Best National Cooking Show—2001, and the duo received a 2001 Daytime Emmy Award from The National Academy of Television Arts and Sciences. There is a companion cookbook to the series he did with Child and also to two earlier public television series he co-hosted with his daughter, Jacques Pépin’s Kitchen: Encore with Claudine (1998) and Jacques Pépin’s Kitchen: Cooking with Claudine (1998).

A former columnist for The New York Times, Pépin writes a quarterly column for Food & Wine. He also participates regularly in that magazine’s prestigious Food & Wine Classic in Aspen and at other culinary festivals and fund-raising events worldwide. In addition, he is a popular guest on such commercial TV programs as The Late Show with David Letterman, The Today Show, and Good Morning America.

Pépin is the recipient of three of the French government’s highest honors: he is a Chevalier de L’Ordre National de la Legion d’ Honneur, Chevalier de L’Ordre des Arts et des Lettres (1997) and a Chevalier de L’Ordre du Mérite Agricole (1992). The Dean of Special Programs at The French Culinary Institute (New York), he also is an adjunct faculty member at Boston University. He is a founder of The American Institute of Wine and Food, a member of the International Association of Cooking Professionals, and is on the board of trustees of James Beard Foundation. He and his wife, Gloria, live in Madison, Connecticut.


Thursday, June 25, 2009

Thu Jun 25, 2009

Evictee (NBC's "I'm A Celebrity… Get Me out of Here!")
Congratulations to Lou Diamond Phillips, the crowned King of the Jungle! Torrie Wilson & John Salley were the final celebrities to be eliminated. Each celebrity contestant was handpicked for their mental and physical toughness. Capsule bios are below, with full biographies available on NBC Media Village.

Chef Aaron Sanchez - HEAT UP THE SEASON LATINO STYLE
Owner/Executive Chef of Centrico & Paladar – Food Network Personality - The son of celebrated Mexican cooking authority Zarela Martinez, Aarón’s passion, commitment and skills have placed him among the country’s leading contemporary Latin Chefs. Aarón began his career with the Food Network as co-host of Melting Pot, where he introduced a national audience to his technique and creativity with contemporary interpretations of classic Latino cuisine. Today Aarón appears on multiple Food Network shows including Chopped, Best Thing I Ever Ate, Iron Chef, Next Iron Chef, Throwdown w/ Bobby Flay, Food Detectives and more. Aarón is the owner and executive chef of Paladar and Centrico restaurants, both located in New York City. He also was a co-developer of the eatery Mixx, a part of the Borgata Hotel and Spa in Atlantic City. In February 2001, Aarón teamed up with Eamon Furlong to open Paladar, a pan-Latin inspiration on the Lower East Side. Funky but chic, Paladar incorporates the vibrant energy of the neighborhood with the relaxed intimacy and warmth of a Cuban Paladar. In its first year, Paladar won Time Out New York’s 2001 Award for Best New Lower East Side Restaurant and Best Latin American Restaurant in their 2002 Eating and Drinking Guide. In 2004, Aarón opened up Centrico with renowned restaurateur Drew Nieporent of the Myriad Restaurant Group (Nobu, Tribeca Grill, etc.). With the new restaurant, Aarón goes back to his roots to cook the Mexican food of his childhood with a fresh interpretation. In 2005 Aarón was named one of People and People En Espanol’s (the country’s #1 Latin Magazine) 50 Most Beautiful People. The same year he was also nominated as the “Rising Star Chef of the Year” by the James Beard Foundation. In addition to being a world-class chef and Food Network personality, Aarón is also a consultant, spokesperson and author. His first book, La Comida del Barrio, including recipes and photographs by Emmanuel Bastien, was published in May 2003. Aarón makes international appearances conducting cooking demos and speaking, where her shares his knowledge and passion for cooking and Latin cuisine/culture with thousands of admirers throughout the year.

Bridlewood Winery
Our Bridlewood Estate Winery, on a hillside in the heart of Santa Barbara County wine country, is a place apart, completely dedicated to the pleasures of wine - and serious about Syrah. The Mission Style Winery, Tasting Room, and Visitor Center echo the traditions of California's past with long, cool verandas surrounding a stone courtyard graced by the sound of fountains splashing in the sun. In the Tasting Room Bridlewood offers a broad range of carefully crafted wines that demonstrate the creative commitment of our winemaker, David Hopkins, as he follows the flavor of great grapes from vineyard to vineyard throughout the Central Coast. If you are serious about Syrah, or if you simply seek the best of everything in the wine country lifestyle, Bridlewood welcomes you.

Chef Heather Gardea VP F B/Executive Chef Coco's and Carrow's Restaurants
It all began back in 1948, with one little restaurant along Pacific Coast Highway in Orange County, California. Today, there are over 110 Coco's Bakery Restaurants in the Western United States including California, Arizona, Nevada and Colorado. We believe we can attribute our success to some very basic but important principles that we've never veered from. First, when you define yourself as being in the "Family Dining Category" as we have, then you'd better make sure you provide families with not just exceptional food, but exceptional value. Second, you have to remember that customers are more than just folks who come in for a meal. They're our special guests, and should be treated as such. And so our team members understand that since our guests make our business what it is, that they should always be made to feel at home. Third, we decided a long time ago to be more than just a restaurant. We are a bakery, too, just like it says in our name: "Coco's Bakery Restaurant." So in addition to creating many signature entrée items, we pride ourselves on delivering the tastiest, most mouth-watering freshly baked pies, cakes, muffins, cookies, biscuits and more. Being a bakery allows us to provide things other restaurants in our category simply can't, and it's become an important trademark of Coco's. From the magic of our holiday pies, right down to our baskets of freshly baked bread, we believe our bakery makes us special. Our current menu embraces today's emerging food trends with creative and diverse offerings as well as traditional favorites, and in the near future we'll be introducing many new innovative selections as well. For breakfast, lunch or at dinnertime, there are always many exceptional choices at Coco's. (Some restaurants even feature an Espresso Bar with a fine selection of Espresso, Cappuccino and Cafe Latte.) For more than 55 years, Coco's has had the privilege of serving guests. We look forward to serving you for the next 55 years and beyond, continuing to grow our reputation as that "Warm and cozy little place with the nice people and those amazing pies

STEPHEN BALDWIN is the youngest of the acting Baldwin brothers and his multi-faceted talents extend to include films, television, books, radio and more. His diverse film credits span more than 60 films and include key roles in everything from “The Usual Suspects” to “Bio-Dome.” Among his television credits include “The Young Riders,” “Fear Factor” and the seventh season of NBC’s hit “The Celebrity Apprentice,” where he placed fifth. He has his own production company that develops projects for both television and film and he also serves as the co-host of a nationally syndicated radio show “Xtreme Radio with Stephen Baldwin and Kevin McCullough.” It is his current role as director, co-producer and founder of the Global Breakthrough Ministry that is bringing out his passion for reaching today’s youth with a positive faith–based message. He will be playing for the charity, Love 146.

PATTI BLAGOJEVICH, the wife of former Illinois Governor Rod Blagojevich and daughter of a Chicago alderman, is a licensed real estate broker and appraiser who owns her own real estate company. She graduated from the University of Illinois at Urbana-Champaign with a degree in economics. She and her husband have two daughters, ages 12 and 6. She will be playing for Children’s Cancer Center.

LOU DIAMOND PHILLIPS is a versatile talent who has had success in feature films, television and theater as an actor, director, writer and producer. He first gained widespread attention starring as Richie Valens in “La Bamba” and solidified his reputation in “Stand and Deliver,” for which he received a Best Supporting Actor Golden Globe nomination and a Best Supporting Actor Independent Spirit Award. His vast resume of features includes roles in such films as “Courage Under Fire,” “Supernova,” “Hollywood Homicide,” “Young Guns I and II,” “The Big Hit,” “Brokedown Palace” and “El Cortez.” On stage, Phillips has appeared in numerous productions and earned a Tony nomination for Best Actor for his performance as the King of Siam in the Broadway production of Rodgers & Hammerstein’s “The King and I.” He can next be seen on the Sci-Fi series “Stargate: Universe” and continues to appear on “Numb3ers.” He will be playing for the charity, Art Has Heart.

JANICE DICKINSON is a successful model who has graced the covers of every major fashion magazine from Vogue, Elle, Harper’s Bazaar and Cosmopolitan to the Sports Illustrated Swimsuit Issue and Playboy. She has also walked the runways in Milan, Paris, and New York, wearing the clothes of Versace, Armani, Calvin Klein and many others. Through “The Janice Dickinson Modeling Agency,” the Oxygen Network's most-watched docudrama, she has also fulfilled a lifelong dream to open her own agency representing ethnically diverse, cutting-edge talent while demonstrating her ability to balance life as a businesswoman, mentor, and mother. She will be playing for the Elizabeth Glaser Pediatric Aids Foundation.

FRANCES CALLIER and ANGELA V. SHELTON are better known as the comedy duo Frangela. Real-life best friends, they each have an array of television and film credits. Together they have appeared on “The Oprah Winfrey Show” where they were dubbed as “America’s funniest people,” and were featured in the hit film “He’s Just Not That Into You.” Callier has appeared in “My Name Is Earl,” “Curb Your Enthusiasm” and is also a fan favorite as Hanna Montana’s bodyguard Roxie, on Disney’s “Hannah Montana.” Shelton has hosted the regional Emmy Award-winning PBS series, “The Cheap Show” and has television credits that include “Grounded for Life,” “Significant Others” and “Mr. Show.” They are regular pop cultural pundits on NBC’s “Today” show and “Dateline NBC,” “The Morning Show with Mike and Juliet,” “Showbiz Today” and on “Headline News,” “Red Eye,” “The Big Story” and “The Big Debate.” They are also regular contributors to NPR’s “Day to Day” and “Off Ramp.” Together, the duo host their own Los Angeles radio show, “The Week According to Frangela” and fill in for the nationally syndicated radio talk show “Stephanie Miller.” They have co-authored a book called “Frangela’s Friendship Handbook.“ Callier will be playing for Feeding America while Shelton’s charity is Covenant House of California.

SANJAYA MALAKAR took the world by storm and gained national attention during the sixth season of “American Idol” when “Sanjaya” became one of the most recognizable “Idol” contestants in the history of the show. Earlier this year, Malakar released the autobiography, “Dancing to the Music in My Head: Memoirs of the People’s Idol,” which details his experience with the show. His debut EP, also titled “Dancing to the Music in My Head,” was released the same day as his book. He will be playing for the Shriner’s Hospital for Children.

HEIDI PRATT (formerly Montag) is on her fifth season of MTV’s popular reality show “The Hills.” In addition to her career in television, Pratt is a musician, fashion designer, aspiring actress and president of her own music label, Heidi Montag Records. Last year, she debuted her fashion line, Heidiwood, and plans to release another line later this year. She recently married her manager and “The Hills” co-star, Spencer Pratt, who will be joining her in the jungle. She will be playing for the charity, Feed the Children.

SPENCER PRATT is best known to audiences for his performance on the popular reality series “The Hills.” Recently married to his co-star Heidi Mongtag, who also will be participating in the show, he has used his celebrity and talents to further develop his career as an entrepreneur. In addition to his executive role on “The Princes of Malibu,” Pratt is an accomplished music producer and president of Innovator Management, a management company with clients that include his wife and MMA superstar Kevin Casey. He will be playing for the American Red Cross.

JOHN SALLEY is a 15-year NBA veteran and was the first NBA player to win four championships with three different teams that included the Detroit Pistons, the Chicago Bulls and the Los Angeles Lakers. He has been featured in numerous feature films and television shows, including a seven-year stint as host of the Emmy Award-nominated “The Best Damn Sports Show Period.” He has had his own radio morning show, “The John Salley Block Party” which aired in Los Angeles and he also runs his own production company, Black Folk Entertainment, that has numerous television and film projects currently on the slate. Along with his brother Jerry, they head the Salley Foundation, which is involved with several important causes including raising awareness to the AIDS pandemic by working in conjunction with VH1 and the Global Fund, Operation Smile and PETA. He will be playing for Cedars Sinai Medical Center.

TORRIE WILSON started her career as a fitness competitor, model and actress before she was scouted and hired by World Championship Wrestling (WCW). Wilson made her WWE debut in June 2001 and over a career in the ring that spanned nine years, became one of the most popular “Divas” -- competing in numerous WWE Raw and SmackDown matches. She has graced the cover of Playboy twice and was included in FHM ‘s � Sexiest Women in the World” list. Wilson has branched outside the ring with her official clothing line “Officially Jaded” and retail store “Jaded,” which she started along with former WWE wrestler Nick Mitchell. She will be playing for the Disabled American Veterans Charitable Service Trust.


Pogledajte video: SEF KUHINJE 22 09 2013 (Decembar 2021).