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10 Party Recipes from BNC Alums (Food & Wine)

Today, F&W revealed the new class of Best New Chefs! If you're not at the BNC party tonight, don't worry, BNC alums have you covered with these 10 incredible party recipes. Read more...

1. Smoked Salmon Crisps
For an easy version of BNC '88 Thomas Keller's salmon cornets, leave the tuiles flat like crackers.

2. Gargantuan Gougères
These golden French cheese puffs from BNC '88 Daniel Boulud can easily be made ahead of time.

3. Popcorn Shrimp with Corn Butter
For a movie theater popcorn taste, BNC '13 Chris Shepard makes a sauce with fresh corn, a touch of cream and store-bought, butter-flavored granules.

4. Oyster Tartlets
BNC '99 John Besh places oysters in mini tartlet shells, then tops them with a creamy horseradish sauce and crispy bread crumbs.

5. Cheddar Crisps
This one-ingredient hors d'oeuvre from BNC '96 Barbara Lynch is ready in just 10 minutes.

6. Fig-and-Prosciutto Flatbreads
Use store-bought pizza dough for an easy version of BNC '10 Todd English's incredible flatbreads.

7. DCV
This Calvados-based twist on a sidecar from BNC '09 Linton Hopkins was named after the Citroen 2CV, known informally as a Deux Chevaux.

8. Sunset Punch
BNC '08 Ethan Stowell's party punch features bourbon, white vermouth and ginger beer.

9. Chocolate Blackout Cake
This stellar cake from BNC '94 Gale Gand features an intense chocolatey custard and is coated with cake crumbs.

10. Dulce de Leche Ice Cream Pie
BNC '90 Nancy Silverton's incredible dessert is great with vanilla-caramel or mocha hot fudge sauce.

 

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FAMOUS AMERICAN CHEFS SHARE THEIR FAMILIES’ COOKING SECRETS (Thrillist)

Everyone's family has special recipes that are passed down from generation to generation on faded recipe cards, mainly because email access was hard to come by in the '60s. Read more...

Because family recipes are often delicious, we asked a group of the country's most renowned chefs to take us on a trip down their culinary memory lanes and share a dish that their family cooked growing up. From Korean taco truck king Roy Choi's braised short-rib stew to Grant Achatz of Alinea's birthday cake (no liquid nitrogen required!), read on to see what these superstar chefs grew up on -- and how you can make it yourself.

Shrimp Creole

John Besh, August (New Orleans)
"I was blessed to grow up in a family that encouraged me to cook -- that's when I first saw how food could make people happy. I saw how happy my dad was when I made shrimp creole for him. Family dinner time was when we all dropped what we were doing, and gathered together. We began with a prayer and ate good, home-cooked food that connected us to where we came from -- the South. South Louisiana in particular."
See the full recipe here...

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James Beard Awards announce finalists with several nods to New Orleans (Gambit)

The James Beard Foundation announced its 2014 finalists March 19 in Chicago, and New Orleans chefs were largely shut out of the national categories, with the exception of Peche Seafood Grill (800 Magazine St., 504-522-1744; www.pecherestaurant.com), which is in the running for the nation's Best New Restaurant. The other nominees in that category include three New York City restaurants (BetonyCarbone and Estela) and San Francisco's Coqueta. Read more...

Chef John Besh is a finalist in the category Who's Who of Food & Beverage in America, while the beloved snowball stand Hansen's Sno-Bliz (see 3-Course Interview, page 31) received a nod in the category "America's Classics."

New Orleans did, however, clean up in the regional Best Chef: South category, which encompasses restaurants in Alabama, Arkansas, Florida, Louisiana, Mississippi and Puerto Rico. Four of the five nominees are from the Crescent City: Justin DevillierLa Petite Grocery (4238 Magazine St., 504-891-3377; www.lapetitegrocery.com); Ryan Prewitt, Peche Seafood Grill; Alon ShayaDomenica (123 Baronne St., 504-648-2020;www.domenicarestaurant.com); and Sue Zemanick of Gautreau's (1728 Soniat St., 504-899-7397;www.gautreausrestaurant.com) and Ivy (5015 Magazine St., 504-899-1330).

The Beard Foundation announced its 2014 semifinalists Feb. 19, with 14 nods to New Orleans restaurants, chefs and bar professionals. The Beard Awards are some of the highest honors in the American culinary world.

The 2014 James Beard Awards will be held in New York City May 2 and 5.

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4 New Orleans chefs nominated for James Beard Foundation awards (Daily Reporter)

NEW ORLEANS — The James Beard Foundation has revealed the nominees for its culinary and journalism awards. Read more...

And, as in years past, New Orleans was well represented.

NOLA.com ' The Times-Picayune reports (http://bit.ly/1ifrFpr) Justin Devillier of La Petite Grocery, Ryan Prewitt of Peche Seafood Grill, Alon Shaya of Domenica and Sue Zemanick of Gautreau's and Ivy captured four of the five slots in the category "Best Chef: South," which covers Louisiana, Alabama, Florida, Mississippi, Arkansas and Puerto Rico.

Shaya, Devillier and Zemanick were nominated in the same category last year, when Tory McPhail of Commander's Palace won.

Peche Seafood Grill was nominated as a best new restaurant in New Orleans.

Chef John Besh was previously announced as a new member of the James Beard Who's Who of Food & Beverage and Hansen's Sno-Bliz as an America's Classic winner.

Chef John Currence, a New Orleans native who runs City Grocery and other restaurants in Oxford, Mississippi, was nominated in the American cookbook category for "Pickles, Pigs & Whiskey."

Guy Martin was nominated for an M.F.K. Fisher award for outstanding writing for "A Tale of Two Kitchens," a Garden & Gun story about Galatoire's and Mimi's in the Marigny.

After another round of voting, the winners will be announced at an early May ceremony in New York.

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2014 James Beard Award finalists announced, with several nods to New Orleans restaurants and chefs (Gambit)

The James Beard Foundation announced its 2014 finalists this morning in Chicago, and New Orleans chefs were largely shut out of the national categories, with the exception of Pêche Seafood Grill, which is in the running for the nation's Best New Restaurant. The other nominees in that category include three New York City restaurants (Betony, Carbone and Estela) and San Francisco's Coqueta. Read more...

Chef John Besh is a finalist in the category Who’s Who of Food & Beverage in America, while the beloved sno-ball stand Hansen's Sno-Bliz received a nod in the category "America's Classics."

New Orleans did, however, clean up in the regional Best Chef: South category, which encompasses restaurants in Alabama, Arkansas, Florida, Louisiana, Mississippi and Puerto Rico. Four of the five nominees were from the Crescent City: Justin DevillierLa Petite GroceryRyan Prewitt, Pêche Seafood GrillAlon ShayaDomenica; and Sue ZemanickGautreau’s (now with Ivy).

The Beard Foundation announced its 2014 semifinalists Feb. 19, with 14 nods to New Orleans restaurants, chefs and bar professionals. The Beard Awards are some of the highest honors in the American culinary world.

The 2014 James Beard Awards will be held in New York City May 2 and 5.

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