Culinary Scholarship Offered to South Carolina Students

Fortunately, most students are pros at putting off assignments until just before they’re due, so the looming deadline for a newly-announced culinary school scholarship shouldn’t scare off too many potential applicants.

On behalf of the Charleston Wine + Food Festival, the James Beard Foundation is offering a $6250 scholarship to a South Carolina resident (the arrangement is payback for the festival hosting a James Beard dinner in Charleston last year.) The program is open to high school seniors and graduates who are already enrolled in culinary school, or plan to enroll.

South Carolinian applicants who don’t receive the scholarship reserved for state residents will be considered for 15 scholarships without geographic restrictions.

The application postmark deadline is May 15. For more information, visit http://sms.scholarshipamerica.org/jamesbeard.

Nico Romo Selected for JBF’s Sustainable Seafood Boot Camp

James Beard Foundation

James Beard Foundation

Reflecting the increasingly common understanding that sustainable seafood isn’t merely a coastal concern, the roster for the James Beard Foundation’s upcoming Chefs Boot Camp for Policy & Change includes chefs from Cleveland, Minneapolis and Sacramento.

Nico Romo of Fish is also joining the group of 15 chefs, which will convene later this month in California for a three-day series of workshops “designed to provide chefs with tools and support to be effective leaders and advocates for food-system change.”

The Beard Foundation in 2012 launched its Chefs Boot Camp at Blackberry Farm in Walland, Tenn. The holistic program includes media coaching; brainstorming sessions; policy briefings and other workshops meant to help chefs develop and deliver messages pertaining to the camp’s specific topic. Continue reading

Patrick Owens Next Local Chef on James Beard House Schedule

patrickowensFollowing in the footsteps of the 50 local chefs who’ve cooked at James Beard House since Louis Osteen in 1991 represented Louis’ Charleston Grill there, Patrick Owens next month will travel to New York City to prepare a lowcountry seafood meal.

Owens — executive chef and owner of Owens Dining Group, which operates Langdon’s and Opal – is planning to prepare  a menu including seared diver scallops with green chile-fontina polenta and bacon-fig jam and scamp grouper with sweet corn, crab and tarragon for his Nov. 9 dinner.

Steven Lusby of 82 Queen is scheduled to take his turn in the James Beard House kitchen on Dec. 4.

Tickets to Owens’ appearance in conjunction with the James Beard Guest Chef Program are $130 for James Beard Foundation members and $170 for non-members. For reservations, call (212)627-2308.

James Beard Foundation’s Local Dish Challenge Returns

TasteAmericaKickOff-027With a single dish order, Charleston eaters this fall can support the work of two charitable organizations.

During the annual James Beard Foundation Taste America Local Dish Challenge, which runs from Sept. 1-Oct. 31, the foundation’s education department will collect $1 for every featured dish sold at one of 11 area restaurants. Additionally, diners are being asked to Instagram the JBF dish with the hashtags #JBFTasteAmerican and #Charleston. The city which produces the most Instagram images will receive the greater of $10,000 or 10 percent of the money raised nationally.

The money’s earmarked for a cause selected by participating chefs; In Charleston, Feed the Need’s been selected as the potential recipient.

Restaurants in 35 states and the District of Columbia are joining the effort. Locally, the line-up includes Fish, O-Ku, Cypress, Fleet Landing Restaurant, Indaco, Oak Steakhouse, Poogan’s Porch, Ruka’s Table, The Grocery, The Macintosh, Tristan and Wild Olive.

For more information, visit the foundation’s website.