THE FLAVOR BIBLE Named One of The “10 Great Cocktail Books Every Booze Lover Should Own” by TIME OUT Magazine

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Time Out magazine’s Marcia Gagliardi (far right) names THE FLAVOR BIBLE one of the top 10 essential cocktail books

THE FLAVOR BIBLE:  No, it’s not a cocktail book, but it’s a text that is beloved and used by many chefs and bartenders in their craft.”
–Marcia Gagliardi, Time Out

Since its publication, THE FLAVOR BIBLE has been celebrated by countless professional chefs and home cooks, but its insights into flavor are being increasingly tapped by the spirit world.  Yesterday, the book was named one of the country’s 10 most essential cocktail books.

Marcia Gagliardi of Time Out magazine’s national edition shared her list of “The 10 great cocktail books every booze lover should own” — with THE FLAVOR BIBLE making the list.

Gagliardi wrote, “Want to stuff your shelves with the most essential cocktail books around? To master the classics, here’s where to start….THE FLAVOR BIBLE by Karen Page and Andrew Dornenburg.  Okay, so this one is a little wild card for you. No, it’s not a cocktail book, but it’s a text that is beloved and used by many chefs and bartenders in their craft. Authors Page and Dornenburg give advice and insight in how to create balance, enhance flavor, and make exciting ingredient combinations that work. Meet your flava secret weapon.”

When we thanked Gagliardi for including THE FLAVOR BIBLE, she in turn thanked spirits writer Duggan McDonnell — author of Drinking the Devil’s Acre: A Love Letter From San Francisco & Her Cocktails, who was named a “Leader of the American Cocktail Revolution” by Food & Wine magazine, and nominated twice as “Best Mixologist of the Year” at New Orleans’ Tales of the Cocktail — for strongly recommending its inclusion on the list.

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Author of Drinking the Devil’s Acre Duggan McDonnell recommended THE FLAVOR BIBLE‘s inclusion

Gagliardi’s entire Top 10 included:  1) Imbibe by David Wondrich; 2) Drinking the Devil’s Acre by Duggan McDonnell; 3) The Cocktail Chronicles by Paul Clarke; 4) The Art of the Bar by Jeff Hollinger and Rob Schwartz; 5) Gaz Regan’s 101 Best New Cocktails, Volume IV by Gaz Regan; 6) The Joy of Mixology by Gary Regan; 7) Spritz: Italy’s Most Iconic Aperitivo Cocktail, with Recipes by Talia Baiocchi and Leslie Pariseau; 8) The Bar Book: Elements of Cocktail Technique by Jeffrey Morgenthaler; 9) THE FLAVOR BIBLE by Karen Page and Andrew Dornenburg; and 10) Liquid Intelligence: The Art and Science of the Perfect Cocktail by Dave Arnold.

This wasn’t THE FLAVOR BIBLE‘s first appearance on a list of the most influential cocktail books.  Heather Hoch of the Phoenix New Times also included it on her list of “10 Cocktail Books You Should Read Right Now,” writing, “While this book isn’t a cocktail book per se, if you ask any bartender they’ll tell you that THE FLAVOR BIBLE is one to have in your arsenal…It’s truly an asset both in the kitchen and behind the bar.”

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THE FLAVOR BIBLE was also mentioned on Cocktail.About.com‘s list of the Best Cocktail Books, Eater.com‘s list of the Best Cocktail Books, SeriousEats.com‘s round-up of Favorite Modern Cocktail Books, Tales of the Cocktail‘s “5 Bartenders on the Cocktail Books That Set the Bar,” and Westword‘s “Ask the Bartender: A Library of Books About Libations,” among other lists.

As the burgeoning field of mixology continues to expand, we’re honored that our work is being credited as an inspiration to countless bartenders and mixologists both across North America and around the world who have cited THE FLAVOR BIBLE as among their very favorite books when creating new cocktails. Many thanks to Marcia Gagliardi and Duggan McDonnell for helping to spread the good word so even more can continue to discover it.

Marcia Gagliardi is a San Francisco-based writer and host of Tablehopper.com.

Duggan McDonnell is the author of Drinking the Devil’s Acre: A Love Letter from San Francisco and Her Cocktails.  His website is  dugganmcdonnell.com.

ZAHAV Named 2016 “Cookbook of the Year” At 2016 James Beard Foundation Book and Media Awards

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Michael Solomonov is hot.

Last night, he and co-author Steven Cook took home the 2016 James Beard Foundation “Cookbook of the Year” Award for their book Zahav, named after Solomonov’s acclaimed Philadelphia restaurant.  And on Monday night, Solomonov is one of five finalists up for the 2016 James Beard Foundation Outstanding Chef Award (along with Sean Brock, Suzanne Goin, Donald Link, and Michael Tusk).

Special congratulations to one of our favorite authors Deborah Madison on being inducted into the Cookbook Hall of Fame, and to our fellow Little, Brown authors who also took home awards for their wonderful books:  Mike Anthony (the Beard Foundation’s reigning “Outstanding Chef” until Monday) for V is for Vegetables, and Chris Fischer for The Beetlebung Farm Cookbook.

The entire list of last night’s winners:

2016 James Beard Foundation Awards Winners

2016 James Beard Foundation Book Awards

Book of the Year Award
Zahav: A World of Israeli Cooking by Michael Solomonov and Steven Cook

Cookbook Hall of Fame inductee
Deborah Madison

American Cooking
The Beetlebung Farm Cookbook
Chris Fischer
(Little, Brown and Company)

Baking and Dessert
Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, and More
Sarah Owens
(Roost Books)

Beverage
The Oxford Companion to Wine
Jancis Robinson and Julia Harding
(Oxford University Press)

Cooking from a Professional Point of View
NOPI: The Cookbook
Yotam Ottolenghi and Ramael Scully
(Ten Speed Press)

Focus on Health
Lighten Up, Y’all: Classic Southern Recipes Made Healthy and Wholesome

Virginia Willis
(Ten Speed Press)

General Cooking
The Food Lab: Better Home Cooking Through Science
J. Kenji López-Alt
(W. W. Norton & Company)

International
Zahav: A World of Israeli Cooking
Michael Solomonov and Steven Cook
(Rux Martin Books/Houghton Mifflin Harcourt)

Photography
Near & Far: Recipes Inspired by Home and Travel
Heidi Swanson
(Ten Speed Press)

Reference and Scholarship
The Jemima Code: Two Centuries of African American Cookbooks
Toni Tipton-Martin
(University of Texas Press)

Single Subject
A Bird in the Hand: Chicken Recipes for Every Day and Every Mood
Diana Henry
(Mitchell Beazley)

Vegetable Focused and Vegetarian
V Is for Vegetables: Inspired Recipes & Techniques for Home Cooks
Michael Anthony
(Little, Brown and Company)

Writing and Literature
Soda Politics: Taking on Big Soda (and Winning)
Marion Nestle
(Oxford University Press)

2016 James Beard Foundation Media Awards

Podcast
Southern Foodways Gravy Podcast
Producer: Tina Antolini

Radio Show or Audio Webcast
The Food Chain
hosted by Dan Saladino on BBC

Video Webcast in a Fixed Location/Instructional
Indian Curries: The Basics & Beyond
hosted by Raghavan Iyer

Video Webcast, On Location
The Sushi Chef: Oona Tempest and Toshio Oguma
Munchies

Special
Lidia Celebrates America: Home for the Holidays hosted by Lidia Bastianich
PBS

Documentary
The Starfish Throwers by Jesse Roesler
DirecTV and iTunes

Television Program, in Studio or Fixed Location
Extra Virgin, Hosts: Debi Mazar and Gabriele Corcos
Producers: Debi Mazar and Gabriele Corcos
Airs on: Cooking Channel

Television Program, On Location
I’ll Have What Phil’s Having hosted by Phil Rosenthal
Airs on: PBS

TV Segment
“Food4Thought” hosted by Allison Aubrey
Airs on: PBS News Hour

Visual and Technical Excellence
Chef’s Table
Airs on: Netflix

Outstanding Personality/Host
Vivian Howard, A Chef’s Life
PBS

2016 James Beard Foundation Journalism Awards

For articles published in English in 2015.

Dining and Travel

“America’s Best Food Cities” 
Tom Sietsema
The Washington Post

Food and Culture

“Straight-Up Passing” 
John Birdsall
Jarry

Food and Health

“The Healthy Cook’s Guide to Fat” 
Sidney Fry and Robin Bashinsky
Cooking Light

Food Blog

Lucky Peach

Food Coverage in a General-Interest Publication

Los Angeles Magazine
Lesley Bargar Sutar and Bill Esparza

Food-Related Columns

“Eat” 
Francis Lam
New York Times Magazine

Food Reporting

“Seafood From Slaves – An AP Investigation Helps Free Slaves in the 21st Century”
Martha Mendoza, Margie Mason, and Robin McDowell
Associated Press

Home Cooking

“Cook Like a Pro!” 
Adam Rapoport
Bon Appétit

Humor

@Freshcutgardenhose 
Maryse Chevriere
Instagram

Personal Essay

“On Chicken Tenders” 
Helen Rosner
Guernica

Profile

“Christiane Lauterbach: The Woman Who Ate Atlanta”
Wendell Brock
The Bitter Southerner

Visual Storytelling

“One Night: Kachka”
Erin DeJesus, Danielle Centoni, Jen Stevenson, Dina Avila, McGraw Wolfman
Eater

Wine, Spirits, and Other Beverages

“There Are Almost No Black People Brewing Craft Beer. Here’s Why.”
Dave Infante
Thrillist

Craig Claiborne Distinguished Restaurant Review Award

“A Health Food Restaurant so Cool It Will Have You Happily Eating Seeds,” “Revisiting Momofuku Ko, After the Revolution,” “Polo Bar Review: Ralph Lauren Corrals the Fashionable Herd”
Tejal Rao
Bloomberg Pursuits

MFK Fisher Distinguished Writing Award

“Pork Life”
Todd Kliman
Lucky Peach

2016 Publication of the Year
Lucky Peach

Congratulations to all of the 2016 James Beard Foundation Award winners so far — we look forward to celebrating with the rest of you at Monday night’s Chef and Restaurant Awards being held at the Lyric Opera in Chicago!

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The James Beard Foundation hosts the 2016 James Beard Awards, which you can read more about here.

Chef Mark Levy’s Passionate Cooking at Magdalena at The Ivy Is One More Reason to Make a Detour to Baltimore

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The stunning Ivy hotel in Baltimore, which opened in the summer of 2015, most deservedly joined the ranks of the exclusive Relais & Chateaux organization a few months later

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Each room at The Ivy is unique (and very romantic), with many featuring canopy beds, sunken tubs, and fireplaces

Executive Chef Mark Levy’s team is thrilled to cook on a custom made French Molteni range that is a work of art in itself….[S]it in the Ivy’s Library with a book, over a cup of tea or afternoon wine, and you may just find yourself never venturing out.”
–John Oseid, Forbes

“For this anglophile, full afternoon tea service with finger sandwiches and scones in front of a roaring fire was the highlight of my stay. My history-buff husband, on the other hand? He could have spent days exploring the hotel’s collection of antiques including vintage books, a 1930s-era globe, 19th-century pool table, and restored Tiffany glass windows.”
–Caroline Hallemann, Travel & Leisure

“Dinner at Magdalena, the restaurant in the newly opened Ivy Hotel, is gorgeous. The space, the drinks and the food come together to create one of the loveliest dining experiences Baltimore has to offer.”
–Kit Waskom Pollard, The Baltimore Sun

A week ago today was one of the best food days of our lives.

We’d been traveling through the Mid-Atlantic region last week to attend a conference and to conduct interviews and photo shoots for our next book KITCHEN CREATIVITY (Little, Brown; 2017), which picks up where our books CULINARY ARTISTRY and THE FLAVOR BIBLE left off in exploring the subject.

Last Sunday morning, we kicked off the day touring the Dupont Circle FRESHFARM Farmers Market in Washington, DC, with Chef Jose Andres (of ThinkFood Group, whose restaurants include Cafe Atlantico, China Chilcano, Jaleo, minibar, Zaytina, et al) before returning to his home in Maryland for a long conversation and a brilliant homecooked midday meal.  From there, we drove to The Inn at Little Washington in Virginia to talk with Chef Patrick O’Connell, and where the pièce de résistance of our extraordinary dinner at the Inn that night was one of the best vegetarian dishes of our lives:  an exquisite morel mushroom “meatloaf.”

Holding its own during this amazing trip was our dinner at Magdalena at The Ivy hotel in Baltimore.  After eating our way through the Mid-Atlantic this past year and finding each of our multiple dinners here a stand-out, we believe Magdalena merits a high ranking on any list of the best restaurants not only in Baltimore, but in the greater Washington, DC area.

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Chef Mark Levy (center, formerly of The Point) with his #2 Emmanuel West and the rest of the kitchen staff of Magdalena at The Ivy, where the entire team is as nice as they are talented (which is to say, extremely)

Britain-born chef Mark Levy previously headed the kitchen at the uber-luxurious resort The Point in Saranac Lake, New York (the former Adirondacks home of William Avery Rockefeller), where we first learned of his impressive talents.  We were delighted to have the opportunity to visit The Ivy and dine at Magdalena while celebrating our 25th wedding anniversary last August (when we were enchanted by The Ivy’s exquisite service, overseen by gracious General Manager Rob Arthur), and were even more impressed after tasting the tasting menu Mark thoughtfully composed for the occasion.

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Bread service at Magdalena at The Ivy in Baltimore

One of our favorite bread courses in America (up there with Bouley‘s incomparable bread cart, whose gluten-free bread is as irresistible as its glutinous offerings), Magdalena offers signature flavored house-baked rolls (which we think of as a crusty cross between a popover and a Parker House roll) and butter pairings, which change regularly.  Mark has been known to pair miso rolls with a sweet soy butter, beet rolls with horseradish butter, and duck fat poppy seed rolls with truffle butter.  This time, Magdalena’s bar raised the bar for bread-course synergy another notch by pairing our Chinese five-spice rolls and soy-flavored butter with a yuzu-noted mocktail that enhanced both.

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Magdalena’s dining rooms range from an informal bistro along the window to a formal dining room, with inventive dishes passionately prepared from the very best ingredients available

Our compliments on Mark’s risotto led to a long discussion about his sourcing of an aged rice that boasts unusual nuttiness and flavor complexity — and which we loved so much we ordered some the next day to have waiting for us by the time we arrived home in Manhattan.

For the past 20 years, Baltimore has been home to our favorite museum in America:  the American Visionary Art Museum, founded by Executive Director Rebecca Hoffberger in 1996, which we’ve been telling friends and anyone else who will listen is a must-visit.  Last year, chef Spike Gjerde (whom we also had the pleasure of interviewing this week) of Woodberry Kitchen — which Washington Post restaurant critic Tom Sietsema has referred to as “the Chez Panisse of our region” — made history as the first Baltimore chef to take home a James Beard Foundation Award as the 2015 Best Chef: Mid-Atlantic.

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The Ivy’s overnight guests can have a sumptuous breakfast served to them in the morning that might include poached eggs with hollandaise, a breakfast panna cotta with fresh fruit, Southern-style grits, or rich, crisped potato cake

So we’re thrilled to have yet another reason to be excited to return to Baltimore.  For years, we’d drive instead of fly or train to Boston so that we could stop for dinner at Al Forno in Providence every time.  Now, we feel similarly about Magdalena in Baltimore.  We can’t wait to taste our way through Chef Mark Levy’s new afternoon tea menu at The Ivy as well as his dinner menu’s evolution at Magdalena, confident it will lead to more great food days ahead.

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Magdalena is at The Ivy Hotel, serving dinner Tuesday through Saturday, with complimentary valet service.  As of Spring 2016, it is also offering afternoon tea service (which is complimentary for hotel guests) Thursday through Sunday, with reservations required.  Reservations via OpenTable.com or by phone at 410.514.0303. magdalenarestaurant.com

The Ivy Hotel is an 18-room (nine of which are suites) luxury boutique hotel located in a refurbished 125-year-old historic property (“designed to feel like a friend’s private mansion,” according to the owners), and a member of the prestigious Relais & Châteaux organization, located at 205 E. Biddle Street in Baltimore.  Room prices (which start at $500+/night) include complimentary afternoon tea, cocktail hour, late-night menu, and breakfast, as well as limo service and gratuities.  410.514.6500.  theivybaltimore.com

Dirt Candy’s Amanda Cohen Interviews Chef Joyce Goldstein About Her New Book THE NEW MEDITERRANEAN JEWISH TABLE

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Top Left: Amanda Cohen In conversation with Joyce Goldstein before a rapt audience at the 92nd Street Y; Top Right: Amanda Cohen, Joyce Goldstein, Karen Page; Middle: The cover of THE NEW MEDITERRANEAN JEWISH TABLE; Bottom Left: Andrew Dornenburg and Joyce Goldstein; Bottom Right: Joyce Goldstein signs our book

The New Mediterranean Jewish Table by Joyce Goldstein not only inspires you to cook, it also educates.”
Florence Fabricant, The New York Times (April 13, 2016)

“Cooking is a meditation.  If you put your mind and your hands to it, you come out relaxed, and mellow, and a little bit high.”
Joyce Goldstein, as quoted in the San Francisco Chronicle (April 7, 2016)

The line-up was irresistible:  Amanda Cohen.  Joyce Goldstein.  Two of our favorite chefs.  We were IN.

At the 92nd Street Y last night, the pair discussed Joyce’s new book The New Mediterranean Jewish Table (University of California Press, $39.95), which Florence Fabricant features in her New York Times column today.

Dirt Candy chef/owner Amanda Cohen brought her unique blend of curiosity and enthusiasm to her questioning, which yielded Joyce’s usual panopoly of insights and reminiscences (as we know from having had the great pleasure of interviewing her for so many of our books over the past two decades, including BECOMING A CHEF and CULINARY ARTISTRY).

We learned that there are more than two styles of Jewish food (e.g., Ashkenazi from Eastern Europe, and Sephardic from southern Europe and the Middle East).  It’s a bit more complicated than that, according to Joyce, who went on to describe other subsegments of the Jewish population, including Mizrahi, and to note their varying palates (e.g., for sweetness and acidity).

When Americans think of Jewish cuisine, we might think of bagels, brisket, and latkes.  But these are not typical to Jewish cuisine in other parts of the world, which in cold-weather climates might emphasize meat and potatoes while some warm-weather climates might favor figs and grains.

Goldstein gave telling examples of how eggplant is treated as a fruit in some Jewish cuisines, such as in Spain where it has been fried and sprinkled with sugar, and Morocco where honey and spices have been added.  One of the most memorable examples in our experience of eggplant-as-fruit came from our first dinner at Dirt Candy, where we were shocked by how much we enjoyed Amanda Cohen’s eggplant tiramisu dessert.

We’re still perusing our signed copy of Joyce’s latest of more than two dozen impressive books, but we’re very happy to have it in our home — especially as we’ve been asked to bring a vegetarian dish to a Passover seder next week, and are still mulling possibilities. Something tells us we’ll be finding even more inspiration in  The New Mediterranean Jewish Table.

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Joyce Goldstein

Joyce Goldstein, the James Beard Award-winning chef/owner of the late Square One restaurant in San Francisco, is the author of more than two dozen books including Back to Square One, winner of both  James Beard and IACP cookbook awards, and currently serves as a consultant to the restaurant and food industries.   joycegoldstein.com

Amanda Cohen is the wildly talented chef/owner of Dirt Candy, the second-ever vegetarian restaurant to earn a two-star review from The New York Times, and the author of Dirt Candy, a whimsical memoir/cookbook in comic book form.  dirtcandynyc.com

Founded in 1874, the 92nd Street Y has hosted an extraordinary array of programs and speakers in New York City.  92y.org

Cherry Bombe Magazine Hosts Its Third Annual Jubilee in New York City

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Top right: Matt Sartwell of Kitchen Arts & Letters was on hand to oversee (brisk!) book sales; Left: Jasmine and Melissa Hemsley; Center: Stephanie Smith of 300 Sandwiches; Lower Right: Attendees (including trendwatcher Irma Zandl) were very active on social media, posting photos and highlights all day long

Last year, we were too late to nab tickets to the 2nd annual Cherry Bombe Jubilee, so this year we marked our calendars and made sure not to miss the 3rd annual Jubilee, held yesterday at the High Line Hotel in New York City.

We’re glad we did.  A gathering of hundreds of (mostly) women professionals from all ends of the culinary and hospitality fields — including chefs (e.g., Hillary Sterling of Vic’s), pastry chefs (e.g., Melissa Weller of Sadelle’s), restaurateurs (e.g., Mandy Oser of Ardesia), entrepreneurs (e.g., barbecue heiress Amy Mills, publisher Nycci Nellis), authors, journalists, students, and more (e.g., trendwatcher Irma Zandl) — this year’s Jubilee provided a wonderful opportunity to connect and reconnect with friends and colleagues while feasting on a day’s worth of insights and experiences from dozens of speakers (listed below).

It was a special pleasure to see so many of Karen’s fellow members of Les Dames d’Escoffier in attendance — including author Beth Allen, publicist Carrie Bachman, Heritage Radio host Shari Bayer, chef Heather Carlucci, author Corinne Chang, chef Elizabeth Falkner, La Caravelle Champagne’s Rita Jammet, coach Deborah Mintcheff, publicist Marsha Palanci, publicist Aileen Robbins, entrepreneur Lynne Ryan, and author Corinne Trang.

As Lynne Ryan and Karen had bonded over their high school pageantry (with Lynne a former Junior Miss and Karen a national semifinalist for Miss Teenage America), when Lynne happened to run into Allie Nault — the reining Miss America’s Outstanding Teen, a program of the Miss America pageant — who is on her way to culinary school in the fall, of course she brought her by to meet Karen!

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Top Left: Moderator Ellen Bennett with “How to Be the Boss” panelists Jodi Berg, Amanda Hesser, Katrina Markoff, and Christina Minardi; Middle Left: Mimi Sheraton chats with attendees; Middle: Nycci Nellis and Andrew Dornenburg; Lower Left: ex-Junior Miss Lynne Ryan, Miss America’s Outstanding Teen Allie Nault, and ex-Miss Teenage America national semifinalist Karen Page; Left (top): Grace Ramirez with her book LA LATINA; Left (bottom): “So You Want to be a Farmer?” moderator Erin Fairbanks with panelists Katie Baldwin, Molly Culver, Laura Ferrara, Amanda Merrow, and Leah Penniman

While Andrew was in the definite minority as a male (something he’s quite used to, given all of the countless all-women gatherings of Northwestern’s Council of 100 and Harvard Business School’s alumnae network he’s attended in support of Karen over the years), we were impressed to see chef Danny Bowien of Mission Chinese show up in support of his teammate Angela Dimayuga — and enjoyed speaking with fellow author Andrew Friedman as well as chef Rob Newton of Brooklyn’s Nightingale Nine, Wilma Jean, and Smith Canteen (who was there in support of Jubilee cofounder Kerry Diamond).

Kudos to cofounders Kerry Diamond and Claudia Wu for pulling together a high-energy program punctuated by delicious breaks, with meals and snacks provided by the likes of Champagne Taittinger, Dig Inn and Whole Foods.

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Top Left: Members of Les Dames New York gather in front of the neon “Jubilee” sign, including (clockwise from bottom left) Elizabeth Falkner, Rita Jammet, Beth Allen, Shari Bayer, Corinne Trang, Lynne Ryan, Aileen Robbins, Karen Page, Marsha Palanci, and Deborah Mintcheff; Top Right: “New York’s Next Wave” panel moderated by Melissa Clark: Emma Bengtsson, Chloe Coscarelli, Adrienne Cheatham, Angela Dimayuga, and Alissa Wagner; Center Left: Padma Lakshmi; Lower Left (top) Kat Kinsman and (bottom) Kerry Diamond and Martha Stewart; Lower Right: Karen Page, Eve Ellis, Annette Niemtzow, Andrew Friedman, Klancy Miller (with her new book COOKING SOLO), and Andrew Dornenburg

Word of advice:  The minute ticket sales for the 2017 Jubilee are announced, mark your calendars….They go very quickly!

The Third Annual Cherry Bombe Jubilee
Sunday, April 10th, 2016
9:30am to 6pm
The High Line Hotel, Manhattan

#CBJUBILEE

 9:30 to 10:30am Registration and Networking Breakfast

Presented by American Express OPEN
Food by Dimes

10:30 am to 12:30pm

WELCOME by Kerry Diamond and Claudia Wu, Cherry Bombe founders

GOOD + SIMPLE with Jasmine and Melissa Hemsley of Hemsley + Hemsley.
Introduction by Danielle and Laura Kosann of The New Potato

HOW TO BE THE BOSS with Christina Minardi of Whole Foods,
Jodi Berg of Vitamix, Amanda Hesser of Food52,
and Katrina Markoff of Vosges.
Moderated by Ellen Bennett of Hedley & Bennett.
Introduction by Stephanie Smith of 300 Sandwiches.

Boss wisdom: “Set high expectations, but lead with love and compassion.”
Christina Minardi of Whole Foods

Food52 offers paternity leave that is as long as maternity leave.”
Amanda Hesser of Food52

 SO YOU WANT TO BE A FARMER with Leah Penniman of Soul Fire Farm,
Katie Baldwin and Amanda Merrow of Amber Waves Farm,
Molly Culver of The Youth Farm, and Laura Ferrara of Westwind Orchard.
Moderated by Erin Fairbanks of Heritage Radio Network.
Introduction by Sierra Tishgart of New York Magazine

 12:30 to 1:45pm

Lunch Presented by Dig Inn
Beverages by Health-Ade Kombucha

1:45 to 3:15pm

FEEDING THE BEAST with Kat Kinsman of Tasting Table.
Introduction by Jordana Rothman, journalist/author

THE WAY IT WAS with Mimi Sheraton, journalist/author. Introduction by Olivia Terenzio of OpenTable.

 NEW YORK’S NEXT WAVE with Adrienne Cheatham of Red Rooster Harlem, Emma Bengtsson of Aquavit, Alissa Wagner of Dimes, Angela Dimayuga of Mission Chinese Food, and Chloe Coscarelli of By Chloe.
Moderated by Melissa Clark of The New York Times

“We had a lot of cooks on the first day who didn’t know what ‘vegan’ meant.”
Chloe Coscarelli

LOVE, LOSS, AND WHAT WE ATE: A MEMOIR
a reading by Padma Lakshmi. Introduction by Priya Krishna of Lucky Peach

 3:15 to 4:00pm

Snack Break Presented by Whole Foods Market with:
Anita’s Yogurt + Amy Chaplin
Erin McKenna’s Bakery + Justine D.
Four & Twenty Blackbirds + Diana Yen of The Jewels of New York
Hot Bread Kitchen + Lexie Smith
Ovenly + Yossi Arefi of Apt. 2B Baking Co.
Salvatore Bklyn + Klancy Miller

BOOK SIGNING with Padma Lakshmi

4:00 to 5:00pm

KEYNOTE CONVERSATION Martha Stewart with Kerry Diamond

“It’s hard to have it all, but it’s important to have as much of it as you can.”
Martha Stewart

Closing Remarks, and Contest Drawings

5:00 to 6:00pm

Networking Reception Presented by Culinary Agents
Bubbly by Champagne Taittinger
Cheese Selection by Saxelby Cheesemongers
Chocolate by Vosges Haut-Chocolat

Available all day:
Coffee by Stumptown Coffee Roasters
Tea by T2
Whole Foods Market 365 Spring Water

CherryBombeJubilee

Cherry Bombe magazine is a beautifully designed biannual publication that celebrates women and food—those who grow it, make it, serve it, style it, enjoy it and everything in between. It is about sustenance and style and things that nourish the mind, the eye and, of course, the stomach. Readers, subjects and contributors are passionate about food, aesthetics and the world around them. Cherry Bombe is available at select bookstores (e.g., Kitchen Arts & Letters) and boutiques and by subscription.

Cherry Bombe Jubilee is an annual event hosted by Cherry Bombe magazine.

2016 IACP Cookbook Award Winners, Along with 2016 IACP Food Media Award Winners, Announced

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After we won the International Association of Culinary Professionals’ (IACP) “Book of the Year” Award for our book WHAT TO DRINK WITH WHAT YOU EAT, we were incredibly touched to receive a note of congratulations from legendary cookbook author Rose Levy Beranbaum, who’d won the IACP’s very first “Book of the Year” Award in 1989 for her now-classic The Cake Bible.  “Welcome to Mount Everest,” she teased.

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Accepting the IACP “Book of the Year” Award for WHAT TO DRINK WITH WHAT YOU EAT

Rose understood perhaps better than we ourselves did at that point that winning such a major recognition for a labor of love is a huge deal in the world of culinary books, which watches the IACP Cookbook Awards and the James Beard Foundation Book Awards — the field’s two leading awards in the United States — very carefully.

The 2016 IACP Cookbook Award winners were announced this weekend, along with 2016 IACP Food Media Award winners for best food writing, photography, and blogs, and we congratulate them all — especially J. Kenji Lòpez-Alt, whose runaway bestselling book The Food Lab surely made the judges’ job an easy one this year in naming it the 2016 IACP “Book of the Year.”

Welcome to Mount Everest, Kenji.

American

The Food Lab: Better Home Cooking Through Science
by J. Kenji Lòpez-Alt
Editor: Maria Guarnaschelli
(W.W. Norton & Company)

Baking: Savory or Sweet

The Everyday Baker
by Abigail Johnson Dodge
Editor: Carolyn Mandarano
(The Taunton Press)

Chefs and Restaurants

Tacos: Recipes and Provocations
by Alex Stupak & Jordana Rothman
Editors: Francis Lam
(Clarkson Potter)

Children, Youth and Family

Dinner at Home
by JeanMarie Brownson
Editor: Doug Seibold
(Agate Surrey)

Compilations

Food52 Genius Recipes: 100 Recipes That Will Change the Way You Cook
by Kristen Miglore
Editors: Ali Slagle & Hannah Rahill
(Ten Speed Press)

Culinary Travel

Hartwood: Bright, Wild Flavors from the Edge of the Yucatan
by Eric Werner & Mya Henry
Contributors: Christine Muhlke & Oliver Strand
(Artisan Books)

KitchenAid Presents: Julia Child First Book

Phoenix Claws and Jade Trees
by Kian Lam Kho
Editor: Rica Allannic
(Clarkson Potter)

Food Matters

The Occidental Arts and Ecology Center Cookbook
by The OAEC Collective with Olivia Rathbone
Editors: Makenna Goodman
(Chelsea Green Publishing)

General

The Picnic: Recipes and Inspiration from Basket to Blanket
by Marnie Hanel, Andrea Slonecker & Jen Stevenson
Editor: Judy Pray
(Artisan Books)

Health & Special Diet

Fast Food, Good Food: More Than 150 Quick and Easy Ways to Put Healthy, Delicious Food on the Table
by Andrew Weil, MD
Editor: Tracy Behar
(Little, Brown & Company)

International

Anatolia: Adventures in Turkish Cooking
by Somer Sivrioglu & David Dale
Editor: Emma Hutchinson
(Murdoch Books)

Literary Food Writing

Darjeeling
by Jeff Koehler
Editor: George Gibson
(Bloomsbury USA)

Photography

Foster’s Market Favorites / 25th Anniversary Collection
Photographed by: Peter Frank Edwards
by Sara Foster with co-author Emily Wallace
Editor: Bob Morris, Ashley Fraxedas
(Story Farm)

What Katie Ate on the Weekend
Photographed by: Katie Quinn Davies
by Katie Quinn Davies
Editor: Lucia Watson
(Avery)

Reference & Technical

Tacopedia
by Deborah Holtz, Juan Carlos Mena
Editors: Emily Takoudes, Olga Massov
(Phaidon Press)

Single Subject

Vegetarian India: A Journey Through the Best of Indian Home Cooking
by Madhur Jaffrey
Editor: Lexy Bloom
(Alfred A. Knopf)

Kendall-Jackson Presents: Wine, Beer and Spirits

The Beer Bible
by Jeff Alworth
Editor: Kylie Foxx McDonald
(Workman Publishing)

Napa Valley, Then & Now
by Kelli A. White
Editor: Christine Heilman (copy editor)
(Rudd Press)

FOOD PHOTOGRAPHY

Best Commercial Food Photograph

King Arthur Flour | Pecan and Salted Caramel Candies
Katie Walker

Best Editorial/Personal Food Photograph

Oysters Mignonette
Kelly Sterling

Best Food Styling in a Commercial Food Photograph

King Arthur Flour | 225th Anniversary
John Sherman with styling by Jenn Whittingham

Best Food Styling in an Editorial/Personal Food Photograph

Beekeepers Pain de Mie
Photography and styling by Julia Reed

The Culinary Trust Award for Food Photography That Makes A Difference

In Caucasian Georgia, abundant hospitality defines and defends the country’s culture.
Carla Capalbo

FOOD WRITING

Beverage-Focused Column

Spirits Column
by M. Carrie Allan
The Washington Post

Instructional Writing on Food or Beverage with Recipes

What Most People Get Wrong About Making Hummus
by Maureen Abood
The Washington Post

Narrative Food Writing with or without Recipes

What Edna Lewis Knew
by Francis Lam
The New York Times Magazine

Narrative Beverage Writing with or without Recipes

The True Tale of a Shipwrecked Wine
by Ray Isle
Food & Wine

Culinary Travel Writing

In Search of Ragu
by Matt Goulding
Roads and Kingdoms

Personal Essays/Memoir Writing

Chefs for a Day
by Chris Colin
Sunset Magazine

Food-Focused Column

Sunny Side Up; More Than a Name; With Sugar on Top; The Sweetness of Mexico
by Francis Lam
The New York Times Magazine

The Culinary Trust Award for Food Writing That Makes a Difference

Good Seed, Bad Seed
by Barry Estabrook
EatingWell

Publication of the Year

EatingWell
Jessie Price, Editor-in-Chief
2015

DIGITAL MEDIA

Culinary Audio Series

Here and Now
by Kathy Gunst
http://hereandnow.wbur.org

Culinary Group Blog

Epicurious
by Eric Gillin, David Tamarkin, and the editors of Epicurious
www.epicurious.com

Culinary Video Series

Mastering Merinque: Techniques & Treats
by Gale Gand
Craftsy
www.craftsy.com

Culinary Website

kingarthurflour.com
Pj Hamel
http://www.kingarthurflour.com

Narrative Culinary Blog

Three Little Halves
by Aleksandra Mojsilovic
http://www.threelittlehalves.com/

Photo Based Culinary Blog

A Brown Table
by Nik Sharma
www.abrowntable.com

Recipe Based Blog

Food Market Gypsy – Culinary Blog
by Susie Norris
www.FoodMarketGypsy.com

Single Food Focused Video

For The Love Of Cheese
by Angus Cann
Whole Foods Market
[available on YouTube]

IACPLogo

The International Association of Culinary Professionals (IACP) can be found at iacp.com.

A complete list of this year’s Award finalists can be found here.

Former Kajitsu Manager / Sous Chef Atsushi Nakahigashi Launches Pop-Up: TaBeRu at SAIKAI

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Top left: TaBeRu at Saikai Chef Atsushi Nakahigashi

One Valentine’s Day a few years ago, we found ourselves upstairs at the counter of the Michelin two-star restaurant Kajitsu, dazzled by course after course of one of the best of many extraordinary Buddhist Shojin vegetarian meals we’d enjoyed there.

Each of these courses had been personally prepared before our eyes by Kajitsu’s young 20-something sous chef Atsushi Nakahigashi, which clued us in to the fact that there was more than one major talent in Kajitsu’s kitchen.

A couple of years ago, Atsushi told us of his plans to return to his native Japan.  We were sad to hear it, but told him that we hoped he’d keep in touch.

A couple of weeks ago, we were delighted to hear that starting Thursday, March 24th, Atsushi would be offering a pop-up at the acclaimed Saikai restaurant in Greenwich Village — and to be invited to a preview at the restaurant this afternoon.  It speaks volumes about our belief in Atsushi’s culinary talent and future potential that, despite succumbing to debilitating seasonal allergies this week, we still made the effort to “pop in.”

Atsushi’s lunchtime-only Thursday-through-Sunday pop-up TaBeRu at Saikai — “One Rice One Soup” — has the mission of celebrating the authenticity and simplicity of Japanese cuisine, beginning with rice, whose tradition and meaning and deliciousness is held dear.

The signature offering “One Rice One Soup” includes white rice, a choice of soup (e.g., Kenchin, the miso-based soup with root vegetables and tofu which we enjoyed today, or one of three other non-vegetarian choices, e.g., seafood, chicken, or pork), and homemade pickles for $12.

There is also a three-course menu option for $23 (which includes One Rice One Soup, plus the Spring Yasai Garden and Okashi), and a four-course menu option for $35 (the three-course menu plus a grilled fish course).

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Mio Sparkling Sake is imported from Japan by TaKaRa, and is available at restaurants such as Saikai and retailers such as Union Square Wine & Spirits in Manhattan and De Wine Spot in Brooklyn

Complementing the very simple yet delicious menu were both chilled sparkling sake and hot tea.

We had the pleasure of speaking with Yuta Sunaga, manager of the New York office of Takara Sake, which distributes its own California-crafted Sho Chiku Bai sakes as well as Japanese sakes to the U.S. market.

[BTW, sake lovers in northern California might wish to participate in the event noted author Harold McGee (On Food and Cooking) will be leading next Saturday afternoon, March 26th, from 3-6 pm, at Takara’s sake tasting room in Berkeley on the science behind “Appreciating Sake: Different Temperatures for Different Styles.“]

Today, we were served Mio Sparkling Sake, a semi-sweet bubbly sake, which is primarily available through restaurants such as Saikai, and well as through wine retailers (e.g., Union Square Wine & Spirits in Manhattan and De Wine Spot in Brooklyn).

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Passionate tea enthusiast and Kettl.co founder Zach Mangan (right) roasts tea leaves and stems this afternoon at Saikai, turning them from a bright shade of green to a toasty golden brown

Kettl.co founder Zach Mangan managed to hold our eyes and noses spellbound by his on-site demonstration of roasting hojicha in a porcelain pot, transforming the bright green tea to a golden-brown hue.

Our tableside conversations as he refilled tea cups were no less enchanting, hearing how this jazz drummer followed his passion for tea to the Upper East Side’s Ito En (whose renowned tea program led by Kai Andersen we’d featured in our book WHAT TO DRINK WITH WHAT YOU EAT), where a chance encounter with some Japanese tourists changed his life forever.

Mangan blind-tasted the tourists some tea which they recognized immediately as — coincidentally — being from their native region.  They offered Mangan their business cards along with a promise to show him around should he ever make it to their area, which Mangan made it a point to do — leading to their eventually going into business together to create Kettl.co, which works with top restaurants such as Saikai on their tea programs.

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Left: Atsushi Nakahigashi after today’s event; Upper right: Atsushi Nakahigashi ladles soup for “One Rice One Soup” at Saikai; Lower right: Sesame seed pudding with red beans was much more delicious than we’d imagined

“One Rice One Soup” is a sincere initiative by a gifted young chef to serve very humble yet very lovingly-prepared dishes as a tribute to his native Japan and the very essence of its culinary ideals. We’re already grateful to Atsushi Nakahigashi for introducing us to TaBeRu at Saikai and, seasonal allergies allowing, look forward to returning before too long.

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“One Rice One Soup” | Atsushi Nakahigashi

TaBeRu at Saikai is open Thursday-Sunday, 12 noon – 3 pm, at SAIKAI, 24 Greenwich Ave. (bet. Charles & West 10th Street) in Greenwich Village.  646.838.5599.   saikainyc.com

Takara Sake is the company behind Sho Chiku Bai sakes.  takarasake.com

Kettl.co supplies Japanese tea and training to the U.S. market.  kettl.co