This saucy, savory steak
is sure to impress your friends at your next weekend barbecue. In James Beard's Treasury of Outdoor Cooking
, Beard suggests serving this grilled steak (which is then quickly simmered in a garlicky tomato sauce) with a side of buttered noodles (to soak up the sauce), a mixed salad with garlic croutons, and a bottle of Valpolicella.
A wild Alaskan coho salmon burger, part of the seafood-driven dinner prepared by Ben Pollinger and Jansen Chen of Oceana in New York.
June 10, 2009, The Beard House, NYC
(Photo by Geoff Mottram)
He's opened countless restaurants, hosted one the earliest Food Network programs, and prepared the maiden Beard House benefit dinner in 1987. See what Wolfgang Puck
—one of the first inductees into our Who's Who of Food and Beverage in America
—has to say about his upcoming projects, America's "food revolution," and his mother's Wienerschnitzel.
Chef Toshio Suzuki speaks to attendees about tofu uses; he stands before trays holding dishes of hiya yakko (cold tofu) with various toppings.
The latest installment of the JBF Master Classes for Chefs series, a partnership with the Gohan Society and the Astor Center to offer JBF professional-level members classes on Japanese ingredients and techniques, took place yesterday at the Astor Center. The topic? The production and uses of tofu (past classes have covered soy sauce, nabe cooking, Japanese pickling, and nigiri and maki sushi making). Held in the Astor Center's study and kitchen, the session was packed with demonstrations and lectures from Toshio Suzuki of Sushi Zen, Noriyuki Kobayashi of Megu Midtown, and Kazuhiro Saito of Nori. And then there were the tastings: over 20 dishes were
Chef Kimball Jones served these easy, pleasing hors d'oeuvre when he cooked at the Beard House. If you want to make the toasts vegetarian, Jones suggests substituting Parmesan cheese for the coppa.
Roasted heirloom beets with Hudson Valley goat cheese, American black walnut vinaigrette, and micro-herbs—the first course at Philip Campanella's Beard House lunch.
June 5, 2009, The Beard House, NYC
(Photo by Erin Gleeson)
A hot soak for your veggies. Bagna cauda, Italian for hot bath, is a very old dish with a Piedmont pedigree. Once considered a poor man's meal, bagna cauda has become one of the region's most popular foods. The "bath" is a tangy sauce made from garlic, olive oil, and anchovy; butter is often added in as well. To keep the sauce hot, it's typically served over a flame. Raw, or sometimes lightly cooked vegetables, cut into bite-size pieces, are dipped into it using a long-pronged fork. In Piedmont, fennel, cauliflower, cabbage, and red peppers are the veggies of choice, but any vegetable that's good to eat raw works well with bagna cauda, too.
WHERE? Enzo Fargione's Beard House dinner
WHEN? June 17, 2009
Here’s what happening at the Beard House next week:
Monday, June 15, 7:00 p.m.
New England Summer
Clark Frasier and Mark Gaier, Arrows and MC Perkins Cove, Ogunquit, ME / Jim Gallagher, Summer Winter at Boston Marriott Burlington, Burlington, MA / Ian Miller, MC Perkins Cove, Ogunquit, ME / Justin Walker, Arrows, Ogunquit, ME
Tuesday, June 16, 7:00 p.m.
Kansas City Steak Feast
Charles d’Ablaing, Webster House, Kansas City, MO
Wednesday, June 17, 7:00 p.m.
Enzo Fargione, Teatro Goldoni, Washington, D.C.
For details and reservations, visit
"'Eat' was my first word. I used to sit in my high chair every morning with great anticipation, waiting to be served my oatmeal with butter and brown sugar while banging my spoon on the tray and chanting 'Eat, eat, eat!'"
–JBF Award Winner Traci Des Jardins
Tyler Colman doesn’t want you to stress out about wine pairings. Of course the food matters, but for Colman it is equally important to take into account your mood, the location, and the atmosphere of a situation.
At Beard on Books yesterday, Dr. Vino
had his audience discuss what kind of wines they prefer in various settings. Robust reds are perfect for an evening by the fire in December, while an afternoon in your beach cabana might call for a crisp and clean rosé. Let your instincts and cravings in each instance help guide you to the perfect pairing.
In his latest book, A Year of Wine: Perfect Pairings, Great Buys, and What to Sip for Each Season
, Colman urges readers to “drink different” and to get out of their wine ruts—stop by your local wine shop and try something new. It’s a great time for wine, with many interesting bottles out there for very reasonable prices.
Colman's book is also