KITCHEN CAM FOR A CAUSE

An intimate look at the culinary creativity of the world’s most famous chefs. 

This week the FOND Group unveiled the JBF Kitchen Cam, a real-time video feed streaming the fast-paced culinary action from the James Beard House in New York City’s Greenwich Village. The project aims to capture creative cuisine in progress, introducing an intimate, unscripted look at gastronomic excellence.

Stepping into this historic culinary enclave means entering the home of the man who can be regarded as the original Celebrity Chef. James Beard may be the original Celebrity Chef, paving the confit-laden path to cooking-show stardom for accomplished cooks whose careers may have stagnated in restaurant kitchens without his trailblazing appetite. Whether you’re a food freak or just someone who likes to eat well, it’s easy to appreciate the amount of edible history steeped into the walls of the Beard House.

DanielatJamesBeardADVANCED-007

The menu for the evening.

Until now, an inside look at this illustrious kitchen was reserved for James Beard Foundation members or those lucky enough to grab a sought-after seat at a special dinner. With the launch of the JBF Kitchen Cam, the entire world can view the preparation of over 200 dinners a year, crafted by a rotating cast of innovative chefs.

On Monday night, I attended a cocktail party to celebrate the unveiling of the JBF Kitchen Cam. Daniel Boulud helmed the kitchen as the Cam streamed the sights and sounds across the Internet.

Walking into the House, I was hit with an immediate wave of enticing lemony herb-infused aroma and the clamor of the kitchen clanging through the small lobby area. Conducting his focused team like a maestro, the cool and collected Boulud talked to observers while laying down greens that would nest a Citrus-Cured Fluke with Shiso Bavarois and Ponzu Gelée. Pots of thick stock simmered like liquid gold and uniformly chopped herbs and vegetables stood neatly piled, waiting for plates.

DanielatJamesBeardADVANCED-004

Boulud at work.

DanielatJamesBeardADVANCED-047

Boulud shows the Kitchen Cam a recipe from his new book.

DanielatJamesBeardADVANCED-014

The team poses for a celebratory selfie.

DanielatJamesBeardADVANCED-046

It was truly impressive to see such controlled chaos in the cramped confines of the historically seasoned kitchen. A dozen of Boulud’s sous chefs toiled feverishly – press and general food fanatics filled the tight space while diners ambled through on their way to the cocktail area to enjoy appetizers and sip champagne.

Servers made rounds with trays of Duck Pâté en Croûte, Wild Mushroom Tarte Flambée and Watercress Velouté with Louisiana Crayfish, all drawn from Boulud’s new book DANIEL: My French Cuisine. The dishes both sparked appetites and fueled conversation about the inaugural night of the JBF Kitchen Cam; Boulud perfectly curated the start of this innovative culinary experience.

DanielatJamesBeardADVANCED-059

As the cocktail hour wound down and guests were seated, Boulud took the floor. He spoke about the inspiration for his latest book and his deep appreciation for the James Beard Foundation. Then he noticed a diner watching the first-course plating via the JBF Kitchen Cam on her phone; he chuckled with delight. The evening lives on, online.  

 

The James Beard House Kitchen Cam Live with Daniel Boulud

By John Figlesthaler

Since 1986, the James Beard Foundation (JBF) in New York City has been the premier institution at the peak of the gourmet high ground. A culinary sanctuary for chefs pushing gastronomic boundaries, reinterpreting tradition and simply cooking the best food out there, there is no place like the James Beard House.

Starting Monday, March 31, 2014, the FOND Group is bringing the world a candid look into this eater’s paradise through the JBF Kitchen Cam. Live streaming from three intimate camera angles, the JBF Kitchen Cam will share true culinary artistry, in real time, capturing the painstaking preparation, calculated intensity and the ensuing splendor.

We invite you behind the closed doors of one of the most celebrated kitchens in the world with the launch of the JBF Kitchen Cam. Offering a rare look into this culinary epicenter, we are honored to be joined by none other than Daniel Boulud for the unveiling of the JBF Kitchen Cam with the sold-out “Dinner with Daniel.”  Boulud will draw inspiration from his latest cookbook and memoir, DANIEL: My French Cuisine.

Photo by Daniel Krieger

Photo by Daniel Krieger

Whether an aspiring chef, die-hard gourmand, or someone who simply enjoys fine food, the JBF Kitchen Cam offers an inspiring glimpse into the world of James Beard. On over 200 nights a year, the world will now be able follow the feed to watch celebrated chefs from far and wide as they create unforgettable meals in this illustrious kitchen.

The JBF Kitchen Cam is the brainchild of the FOND Group’s own Josh Elkes and his father, Steven Elkes, who have also created The Elkes Family Culinary Scholarship, supporting aspiring chefs who are pioneering the future of the way we eat.

Get to know past scholarship winners here.

In addition, chef Boulud will be participating on a live Twitter chat on Thursday, March 27th at 11:00 a.m. EST. If you’d like to join in the conversation, use the hashtag #ChefChat and follow @BeardFoundation  @DanielBoulud @fondgroup

See Full Press Release on the JBF Kitchen Cam Launch .

Fresher Farm to Table

GETTING THE ROOT OF FRESH AND HOW TO GET IT IN THE CITY

Living in NYC, it is surprisingly hard to find impeccably fresh produce. I’d insert the word ‘local’ here too but recent schooling has taught me that ‘local’ is rapidly becoming the new ‘organic’ when it comes to overuse and lack of meaning in terms of describing the quality of our food. You see, we can call anything ‘local’ but how far does that mean…this block, zipcode, state? To be determined.

When it comes to organic, it can be even trickier. In a recent conversation with Long Island microgreens grower, Brendan Davison,  I was educated on the some of the misnomers surrounding organic and natural food labeling. Davison shocked me when he told me that one of my very favorite ‘organic’ producers actually only operated one single acre of truly chemical-free farmland and for the rest of its thousand or so acres, it was full-fledged pesticide-laden business as usual. And yet, they were legally able to maintain their USDA Certified Organic classification on their packaging. News to me.

So, for now, I’ll settle on ‘fresh’ as the key quality I am looking for in my food and with that, I mean I want it to be picked within the last 10 hours and to have come into contact with as few chemicals as possible in the course of its life. This food not only tastes the best but it offers the highest amount of nutrients and critical enzymes our body needs to nourish itself. I treat my body like a science experiment and I can vouch for the difference I feel in energy, mood, sleep quality with the right supply of fresh wholesome foods.

In my search for fresh in the city, I tried out so many different options in the last year and was painfully disappointed with many of them. The major at-home grocery delivery chain brings its organic bananas wrapped in bubble wrap and then styrofoam and then packaged in an industrial sized cardboard box (carrying cockroaches if you are lucky).  The semi-prepped food services are slow to disclose the source of their food suppliers and fail to provide a good value. Farmers markets do provide good options but are not exactly convenient for someone like me who juices daily and moves through 20lbs of produce in a week (though be sure to still ask questions about the food they are selling because it doesn’t all come from where you think).

After much digging and wishing for a ‘local’ and ‘organic’ (bear with me) service that would bring me products from places that I could go and visit without an airplane that had been cut from the vine only hours before, I finally landed at RusticRootsDelivery.com through the introduction of a friend/grower. What killed me is that I didn’t find them in all my google searching. There must be other people who want this type of service. A few conversations with the delightful couple (Emer and Jeff) who run the operation and  I was committed to helping them get the word out digitally…which is how you now see them listed under the FOND umbrella. The work Emer and Jeff do to get all of this fresh food into the city isn’t easy – a complex  distribution chain with  over 40 local growers and farmers is not something anyone can come in and master. One taste though and you will see why it is well worth the effort.

Mark my words though – THIS IS THE BEST VALUE I have found in healthful, real food anywhere in the city.  The fact that a real live farmer shows up at your door to drop the goods off is just the icing on the cake.  I wasn’t home for my delivery today at the beach and they put the items away in the fridge for me and then sent me a note to tell me where everything was. Items arrive in neat coolers that are reusable, not cardboard boxes. They follow-up with recipes via emails to help those of us along who don’t have a clue what to do with swiss chard or rhubarb. In one month, I’ve made rhubarb preserves, brocolli rabe, wild ramps for god’s sake! These are not items I would have ever bought or considered adding to my diet but I’m so glad I did.

In addition to fruit and juice baskets (my dermatologist asked what I was using on my skin today because its glowing BTW), they offer local farm fresh eggs, milk in the bottle, goats milk, yogurt, micgrogreens, meat, cheese, honeys and syrups and are adding more each day. Minimum order is $50, delivery $10, no subscription and pick and choose what you want and when you want it. For more, see their FAQ’s.

No one paid me to write this. I simply love these guys and think they are doing a good thing and it is improving the quality of life for a lot of people. Check it out and let me know what you think at nicole@fondgroup.com.

Use code FOND and they’ll knock 10% off your first two orders. Delivering to Long Island, Manhattan, Brooklyn and Queens.
(And thank your farmer when they drop your food off – farmers rock.)

RusticRootsDelivery.com

To your health-

Nicole

Here are some of the highlights from my last several months in farm fresh heaven:

Breakfast Salad - a runners secret weapon. pumped up with extra nutritious kale Microgreens from @goodwaterfarms and toast with fresh avo and homemade rhubarb preserves

Breakfast Salad – a runners secret weapon. pumped up with extra nutritious kale Microgreens from @goodwaterfarms and toast with fresh avo and homemade rhubarb preserves.

Fresh bottled milk from Ronnybrook farms. You forget how good real milk tastes.

Fresh bottled milk from Ronnybrook farms. You forget how good real milk tastes.

Juicing every morning is easy with RRD's juicing basket.

Juicing every morning is easy with RRD’s juicing basket. Skin, hair, joints, (my brain!) have never been better.

RusticRoots1 RusticRoots2 image image_6 image_5 image_4 image_3 image_2 image_1

James Beard Gala Kickoff

FOND GROUP TEAMS UP WITH JAMES BEARD
FOUNDATION 
TO PLAN 2013 GALA

This week marked the kick-off of the most delicious FOND Group project yet. As members of this year’s James Beard Gala Host Committee, we were invited to join in an incredible culinary treat of the southern kind.

The “Hot and Hotter” themed dinner was served this Wednesday at the Beard House and featured the impeccable work of JBF Award-winning Chef Chris Hastings, Chris Harrigan, Rob McDaniel and Chris Newsome.

The meal did a great job of whetting our appetites for what is sure to be a tasty road ahead as FOND works with JBF to ensure this is their most successful gala to date.  We will be tackling the digital promotion and supporting sponsorship and donations for the gala as well as working through the details of VIP experiences, entertainment and community outreach. We are already full of ideas we can’t wait to share over the next several weeks. Partnered with a team of talented folks including returning event chairs Zachary and Lori Pomerantz, this year’s Gala will be one to remember.

Set to take place on Friday, November 15 at the Four Seasons Restaurant, the Gala has pinned down a killer theme this year (to be announced soon) which FOND is thrilled to get behind. The annual event serves a key fundraiser for JBF so they can continue to carry out their important work nurturing, celebrating and inspiring America’s diverse culinary heritage through their outstanding programs. More on JBF.

Planning is underway and FOND has already begun hitting the pavement to identify the best partners for the Gala. If you know of brands or businesses that might wish to get involved as sponsors or donors for the uber popular silent auction, please send them our way at info@fondgroup.com with James Beard in the subject.

And to make you jealous in the meantime, below is our menu from Wednesday’s Meal along with a shot of the southern-inspired goodies we were sent home with. I’m still dreaming about the Vanilla Custard with Wafer Crumbs and Brûléed Bananas. Yum.

FOND Out!

Nicole

Alabama Reserve Craft Brewed Beer and Gourmet Herb Salts were among the goodies we were sent home with.

Alabama Reserve Craft Brewed Beer and Gourmet Herb Salts were among the goodies we were sent home with.

James Beard “House Hot and Hotter” Menu
June 5, 2013
Special thanks to Chefs Chris Hastings, Chris Harrigan, Rob McDaniel and Chris Newsome for an unforgettable meal:

Hors d’Oeuvre
Bourbon-Braised Pork Belly with Brie and Thai Basil Crisps
Fried Point aux Pins Oysters with Collard Green Kimchi
Smoked Catfish with Lemon–Herb Crème Fraîche and Sunburst Trout Roe on Oatmeal Hardtack
Chicken Liver Truffles with House-Smoked Bacon
 
DOMAINE MITTNACHT FRERES PINOT BLANC 2011
DOMAINE ROBERT SÉROL LES ORIGINELLES CÔTE ROANNAISE 2011
 
Dinner
Southern Escabèche with Gulf Seafood and Farmers’ Market Summer Vegetables
FRANCK & JEAN FRANCOIS BAILLY CUVÉE CHAVIGNOL SANCERRE 2011
 
Ham Hock and Farmer Cheese–Filled Agnolotti with Petite Vegetables and Sweet Corn Broth
PHILIPPE ALLIET CHINON 2011
 
Shallot and Parsley Mousse–Stuffed Rabbit with Pickled Peaches, Field Peas, and Farro
DOMAINE LA RÉMÉJEANNE LES ARBOUSIERS CÔTES DU RHÔNE 2011
 
Roasted Border Springs Lamb Shoulder with Petite Summer Vegetables and Herb Broth
BACK FORTY BEER CO. BIERE DE GARDE
 
Hazelnut-Crusted Churro with Espresso Semifreddo; Alabama Peanut Génoise with Olive and Sinclair Chocolate, Salted Peanut–Praline Ice Cream, and Wild Strawberries; Summer Stone Fruit Crostini with Sweetened Stone Hollow Farmstead Goat Cheese; and Vanilla Custard with Wafer Crumbs and Brûléed Bananas
ALABAMA MOONSHINE

%d bloggers like this: