Posts Tagged ‘James Beard Foundation’
Posted by The Editorial Desk / Friday, July 2nd, 2010
The French have an edible monster that they commonly refer to as a sandwich américain. What’s perplexing is that NOTHING about this sandwich is very American – a French baguette loaded with your choice of meat (sometimes bouchons), french fries and then covered in cheese. What’s ironic is that this dish is a ubiquitous, popular lunch treat in certain areas of France while I have yet to find its equivalent served anywhere in the states.
(image: JustInsomnia)
When I pointed this out to a handful of French youths who had just placed their sandwich américain orders, they kindly explained that it is their perception of what Americans must eat – greasy, cheese-covered, extravagant portions of portable food. We all laughed saying that I should return to the US and invent the sandwich Réunionaise, but I couldn’t help feeling that they’ve already gotten the upper-hand on this rather insulting cultural assumption. (Payback perhaps for crediting the French with deep-fried potato strips?) And mainly I sensed the pressing need to resolve the long-standing question – what is America’s cuisine?
The James Beard Foundation discusses the question and seems to come to a fuzzy conclusion stating that “Acceptance of its differences and diversity is what makes it American.” True. Inspirational. I still want a list.
(video: YouTube)
Yes, we are diverse. Our national dishes reflect a melting-pot of cultures, etc, etc. But we’ve had 234 years under our belt by now to come up with something to answer this question. Shrugging our shoulders and pointing to a heritage of external influences is too vague and apparently the rest of the world is all-too-happy to fill in the blanks with less than flattering answers – McDonald’s, overly processed cheeses or sandwiches américains.
We’ve accumulated quite a bad rap. James Fenimore Cooper had a few harsh words too:
“The Americans are the grossest feeders of any civilized nation known. As a nation, their food is heavy, coarse, and indigestible, while it is taken in the least artificial forms that cookery will allow. The predominance of grease in the American kitchen, coupled with the habits of hearty eating, and the constant expectoration, are the causes of the diseases of the stomach which are so common in America.”
To be clear, these are not my views. I think there are some awesome, healthy and glowing with flavor American dishes. We lead the way when it comes to innovation. I just want to point out all the more reason to take pride in our yummy and original creations so that the other kids won’t bully us around in the kitchen anymore.
This is a part of my list for what I consider American food: apple pie, corn on the cob, grilled meats, and yes, hamburgers. (It’s still a work in progress.) We’ve also got some great regional flavors going on: jambalaya, crab cakes, Californian wines, and so on – but can one claim regional dishes as food representatives for the whole nation? Maybe. The Smithsonian has its share to say.
What do you think? I’d love to hear your list of American food and what will be on your plate for this year’s Fourth of July.
-Jamel Daugherty
NoVA Well Represented in 2010 RAMMY Race
Posted by The Editorial Desk / Tuesday, March 23rd, 2010
(Image: RAMW)
Restaurant awards season is now officially underway, with the James Beard Foundation unveiling its 2010 finalists yesterday and the Restaurant Association Metropolitan Washington shining a light on the D.C.-Metro area’s culinary superstars today.
Though they are two very different competitions, there are at least one pair of hometown hopefuls in the running for both the national Beard Awards and local honors: restaurateur Jose Andres–whose minibar has him in contention for a Fine Dining RAMMY and Beard’s Outstanding Chef award–and CityZen pastry chef Amanda Cook (nominated for her delectable sweets by both hospitality scrutinizing bodies).
Meanwhile, Northern Virginia restaurants figure prominently in nine of the 14 RAMMY categories, including:
* Fine Dining: 2941
*Upscale Casual: Liberty Tavern, Vermilion
* Neighborhood Gathering Place: EatBar
* New Restaurant: Eventide, Inox
* Chef: Bertrand Chemel/2941
* Rising Culinary Star: Liam LaCivita/Liberty Tavern, Shannon Overmiller/The Majestic, Jon Mathieson/Inox
* Pastry Chef: Anthony Chavez/2941, Josh Short/Buzz (Neighborhood Restaurant Group)
* Wine Program: 2941
* Beverage/Mixology Program: EatGoodFood Group (AKA Todd Thrasher of Restaurant Eve/PX/The Majestic fame)
You can browse the full list of 2010 RAMMY nominees here. The winners will be feted June 6th during an awards gala at the Marriott Wardman Park.
Northern Virginia Magazine would like to congratulate all the nominees–yes, even you D.C. restos–and wish you all the best of luck on awards night!
–Warren
