James Beard Awards face scrutiny for judging process

LAST MONTH’S James Beard Awards, which many consider to be the Oscars of the restaurant business, saw controversy swirl around this year’s judging process.

The problems arose from a newly implemented “code of ethics” that now governs the Beard Awards. The code was designed to increase the diversity of nominees as well as to assess the workplace culture “fostered” by potential winning chefs. As part of their training on these new standards, Beard competition judges were even schooled on how to avoid bias toward “Eurocentric” plate presentations when judging nominees.

Controversy arose when, after a confidential investigation, one high-profile nominee was disqualified because he had reportedly yelled at staff members and guests.

The Beard Foundation apparently considered such behavior a violation of its newly-implemented standards.

After the disqualification and the process by which it had been arrived at became public, several Beard Award judges resigned and one former award winner smashed his Beard Award in protest. Others in the food journalism community have chided the Beard Awards for becoming unnecessarily “woke.”

The ethics code was developed to support the objectives of the James Beard Foundation, whose mission statement now commits the Foundation “to celebrate, support, and elevate the people behind America’s food culture and champion a standard of good food anchored in talent, equity, and sustainability.”

The entire code, as well as a description of how it is enforced, can be seen online. It will be interesting to see how effectively the James Beard Foundation can reconcile its social justice concerns with the traditional results-oriented culture of the culinary world.

Side Dishes

• The last week in June and the first week in July are typically a slow season for area eateries. Unlike the Berkshires and the Cape, where restaurant operators are gearing up for a busy summer ahead, here in the Pioneer Valley the hospitality business experiences a late June, post-graduation lull.

Some independent restaurant owners in the region often respond to this downturn by scheduling some vacation time, closing down for a well-deserved break on either side of the July 4 holiday.

If your dining out destination during the next two weeks is an independently-run restaurant, a quick call to confirm that location’s operational status might be a wise precaution.

• Popeye’s Louisiana Chicken has introduced a new sandwich to its permanent menu.

The Blackened Chicken Sandwich features a marinated chicken breast served on a toasted brioche roll. The sandwich is garnished with pickle chips and either regular or spicy mayonnaise; it can be further customized with bacon and Havarti cheese. Popeye’s Louisiana Chicken locations can be found on Route 33 in Chicopee, on both State Street and Boston Road in Springfield, and on Route 9 in Hadley.

• Wendy’s has brought back its Summer Strawberry Salad, a composition of spring lettuces garnished with strawberries, grilled chicken, bacon, and cheese. The salad, which will be available while supplies last, is finished with a Champagne vinaigrette.

• Long an iconic part of backyard cookouts, water- erators incorporate watermelon into their menu creation process. The information available there includes a discussion of “watermelon flavor dynamics,” watermelon flavor pairings around the world, and a “Top-15″ of ingredients paired with watermelon.

Other sections of watermelon.org, though primarily designed for consumers, offers some interesting recipe and presentation ideas that could easily be adapted to restaurant use.

• Long considered a leader in restaurant food delivery, Domino’s Pizza has launched its latest innovation in the delivery space by introducing “Pinpoint Delivery.” melon, thanks to its healthy reputation, has increasingly become a featured ingredient in restaurant menus, reportedly appearing in some form on one out of ten menus.

The Watermelon Board, a trade organization of growers and packers, has developed a website, watermelon. org, that offers guidance on using watermelon in new and intriguing ways.

One section of the site is specifically focused on helping chefs and food service op -

This new feature permits customers to have pizza delivered to locations that don’t have a specific street address, such as a park or picnic area. Using the brand’s app, customers can simply drop a pin onto a map to specify a delivery location. Using GPS technology, the Domino’s driver can then navigate to the “pinned” location, with Domino’s sending texts alerting the customer as the driver approaches the pickup spot. The app also provides a “visual signal” that customers can use to help guide the delivery person to them.

Earlier this year, Domino’s also partnered with Apple’s

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“CarPlay” technology to make in-vehicle pizza ordering possible.

• The 2023 Connecticut Barbecue Challenge will be held on July 1 at Sonny’s Place in Somers. Organized by New England Barbecue, the day-long competition will start at 7 a.m.

Barbecue teams will compete in three “meat” categories — chicken, ribs, and pork, with an optional fourth “brisket competition.” A separate “Kids Q” competition for young pit masters will also be held, with sausage-based dishes the requirement.

The Northeast Barbecue Society is also holding a class to train barbecue contest judges on June 30, starting at 5:30 p.m.

To sign up to compete in the challenge or to get more information on the training class for barbecue judging, go to New England Barbecue’s website.

• Dunkin’, the beverage and pastry chain, marked last week’s first day of summer by introducing the brand’s lineup of featured

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Medical Response (AMR), Charlie Arment Trucking, Elegant Affairs, iHeart Media, Joseph Freedman Company, MassLive, MGM Springfield, Michael’s Party Rentals, Quality Beverage, Republic Services, Sheraton Springfield, Springfield Parking Authority, The Republican, WWLP-22News, and the City of Springfield.

For the public’s safety, officials will be enforcing no alcohol, no smoking, no pets, no bicycles, no skateboards, no roller blades, no drones, no sparklers, and no fireworks in and around Riverfront Park.

The Spirit of Springfield has been presenting Indepen- warm-weather products. Salted caramel is making a return to Dunkin’s beverage menu in the form of a Salted Caramel Cold Brew. dence Day festivities since 1991.

To go along with the Cold Brew (or any other Dunkin’ drink), the chain is stocking its pastry case with the Caramel Chocoholic Donut. Fashioned from a chocolate glazed donut, this returning favorite is finished with a caramel icing and chocolate curls.

For more information about Star Spangled Springfield, visit spiritofspringfield.org or contact the Spirit of Springfield at 413-733-3800.

Among the other celebrations with and without fireworks planned on and around the Fourth of July holiday to honor our nation’s birthday are:

• Agawam: This summer, Six Flags New England will offer more fireworks experiences for parkgoers for 12 nights, including July 2-4 at 9:30 p.m., accompanied for their holiday celebration by patriotic music. Visit sixflags. com/newengland for more information on hours, admission prices and more.

On the savory side, Dunkin’ is introducing two new Dunkin’ Wraps. A breakfast-focused Chorizo & Egg Wrap is a combination of scrambled eggs, chorizo sausage, veggies, black beans, and a mildly-spiced cheese sauce rolled up in a red pepper flatbread.

A Chicken & Roasted Pepper Wrap is a flatbread wrap that’s filled with chicken, roasted peppers, and cheese.

For Dunkin’ Rewards members, the chain is offering an assortment of single-use deals. Available from July 1 through 31, they include a free medium cold brew with any purchase, discounts on iced coffee and lattes, and the ability to order “Member Exclusive” beverages.

More details are available at DunkinDonuts.com.

• On June 30, the Great Awakening Brewing

Company in Westfield is hosting the Broken Wolf’s Backyard BBQ Food Truck in the brewery’s Riverside Outdoor Beer Garden.

Westfield-based Broken Wolf will be serving backyard barbecue fare, while Great Awakening’s kitchen will be preparing ice cream floats made with the Brewing Company’s own malt beverages.

The food truck will be onsite from 5 to 8 p.m.

Great Awakening can be reached at 413-875-7868.

• Bond 124, a taproom and gastropub on Main Street in Somersville, is offering a Sunday Night Steak Special this summer.

Every Sunday from 3 to 10 p.m., Bond 124 is serving an 8-ounce N.Y. Strip Steak and baked potato for $12.95. A selection of draft beers is also discount-priced for this special.

Bond 124 answers at 860698-601.

Hugh Robert is a faculty member in Holyoke Community College’s hospitality and culinary arts program and has nearly 50 years of restaurant and educational experience. Robert can be reached online at OffTheMenuGuy@ aol.com.