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Awards Season, Continued
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The James Beard Media Awards were over the weekend, with winners for books, broadcast, and journalism announced. Among winners: Soleil Ho of the San Francisco Chronicle for the Craig Claiborne Distinguished Restaurant Review award; Carlos Frias of the Miami Herald for the Jonathan Gold Local Voice award; Hawa Hassan with Julia Turshen for the International book award for In Bibi’s Kitchen: The Recipes and Stories of Grandmothers from the Eight African Countries that Touch the Indian Ocean, and Adrian Miller for the Reference, History, and Scholarship book award for his Black Smoke: African Americans and the United States of Barbecue. Check out the full list here.
— on the Grub Street Diet. Great lines include one on oatmeal: “It’s what a pig would eat in the morning, but I tart it up with a few raisins and maybe some pecans or walnuts.”
On his partner, Hugh’s cooking: “Tonight, he perfectly panfried two veal chops the size of snowshoes and served them with risotto and pre-natal zucchini.”
On his favorite snack: “Aunt Ruby’s peanuts are my weakness. I cannot resist them, and so I have to do things like eat salads and fish and diet Jell-O in order to fit them into my life. I have to walk a minimum of 15 miles a day and do these sad little exercises all morning otherwise I would be massively overweight, which is something I like on other people, just not on myself.”
200 restaurants, 100 tips from Tammie Teclemariam
— also on Grub Street. Teclemariam — who won the James Beard Emerging Voice Journalism award — is a must-read. Our favorites from her list:
The best way to spend $100 is to take five friends to Taiwanese Specialties in Elmhurst and eat like royalty.
Buvette is still a perfect restaurant.
But we definitely disagree with her protein rankings, below.
A road food revival
One tenacious member of the Stuckey’s family is bringing it back. Known for its pecan log roll and its proximity to gas stations, “the aim is to make the Stuckey’s name synonymous with the two-lane-highway road trip of the past, to leverage that nostalgia to re-energize the brand and rebuild the company one pecan log roll at a time.”