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The James Beard Awards 2011: Fine Cooking Contributors are in the House!

Christina Tosi's Strawberries and Corn-Cream Layer Cake with White Chocolate Cap’n Crunch Crumbs

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I’m lucky to be attending the James Beard Awards this year, and the gala reception that follows. I’ll be sure to come back with lots of pics and stories to share! (If you want to join me, the James Beard Awards will take place next Monday, May 9th, at Lincoln Center’s Avery Fisher Hall. To buy tickets, go to www.jbfawards.com.)

Meanwhile, as the excitement grows, I thought we’d continue with our Q&A by finding out what the FC contributor nominees eat when no one’s looking. . .

Q. What’s your guilty food pleasure?

Christina Tosi: Eating dessert in bed while watching a good movie

Bruce Weinstein: A box of cocoa krispies, a quart of milk, and a mixing bowl

Mark Scarbrough: Oreos, bananas, and milk

Colman Andrews: Artificially-flavored potato chips (barbecue, jalapeño, cheddar-and-chive, etc.)

Eric Ripert: I don’t feel guilty about the things I eat… but I do love dark chocolate as a three o’clock snack

Recipes from the Nominees
Strawberries and Corn-Cream Layer Cake with White Chocolate Cap’n Crunch Crumbs Seared Scallops with Cauliflower, Brown Butter, and Basil
Christina Tosi: Strawberries and Corn-Cream Layer Cake with White Chocolate Cap’n Crunch Crumbs   Bruce Weinstein, Mark Scarbrough: Seared Scallops with Cauliflower, Brown Butter, and Basil

—Christina Tosi began her career in the kitchens of NYC restaurants Bouley and wd-50. She’s now the pastry chef and co-owner of Manhattan’s Momfuku Milk Bar. Her amazing Strawberries and Corn-Cream Layer Cake was recently featured in our Classic/Classic Update series. She’s nominated for the Rising Star Chef of the Year award.

—Bruce Weinstein and Mark Scarbrough write and develop recipes for magazines, newspapers, and the web. They have cowritten more than 15 cookbooks, including Ham: An Obsession with the Hindquarter, which is nominated for a Single Subject Book award this year.

French Apple Pie Roasted Chicken with Za'atar Stuffing
Colman Andrews: French Apple Pie   Eric Ripert: Roasted Chicken with Za’atar Stuffing

—Colman Andrews was the co-founder of Saveur and its editor in chief from 2002 to 2006. He has already won 8 James Beard Awards and is the author of five books on food. The recipes above come from his book The Country Cooking of Ireland. Currently, he is the editorial director of TheDailyMeal.com. This year, he is nominated for the MFK Fisher Distinguished Writing Award for a Departures story called “Everything Comes from the Sea.”

—Eric Ripert is the executive chef anc co-owner of Le Bernardin in New York City, and the chair of City Harvest’s Food Council. He has co-written three cookbooks, and stars in his own PBS television series, Avec Eric (also a cookbook). He’s nominated for an Audio Webcast or Radio Show award for co-hosting a Martha Stewart Living Radio show with Anthony Bourdain, called Turn and Burn.

Need to catch up on our James Beard Awards countdown? Find out the strangest things our all stars have ever eaten and what they ALWAYS have on hand in their kitchens.

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