by jbfauthor on August 21, 2009
There's always something delicious happening at the Beard House:
Tuesday, August 25, 7:00 P.M.
Cooks’ Reunion
Jason Dady, Daniel Patino, and JBF Award winner Christopher Lee met years ago as students at the California Culinary Academy in San Francisco. Now established and esteemed chefs working in different cities, the three old cooking-school buddies will reunite at the Beard House to collaborate on this spectacular meal.
Wednesday, August 26, 7:00 P.M.
Savoring Southern Seafood
In business for more than 15 years, Georgia Brown’s still attracts D.C.’s most discerning diners—even the Obamas have stopped by to sample Jim Foss’s award-winning cuisine. Join chef Foss at the Beard House when he prepares a delicious seafood menu with flavors straight from
by jbfauthor on August 21, 2009
Some didn't think he could make a meatless meal, but David Chang proved he was up for the challenge with his
delicious vegetarian dinner at the Beard House last night. A highlight of the evening? His Eckerton Hill Farm cherry tomato salad with tofu, shiso, and sesame.
We teased you with
the menu yesterday, but a picture is worth a thousand words. Hungry for more? Check out
the gallery of mouthwatering images from the event.
August 20, 2009, The Beard House, NYC
(Photo by Krishna Dayanidhi)
by jbfauthor on August 21, 2009
Next week, the Beard Foundation is taking a rather unusual field trip—to a music festival. It might sound like an odd match at first, but hear us out.
Outside Lands takes place in one of America’s greatest food cities, San Francisco, and that important fact hasn’t been overlooked by its creators. They are giving the wines and food of California top billing with
Winehaven and
A Taste of the Bay Area.
Twenty-five wineries, from big name trailblazers like
Au Bon Climat and
Bonny Doon to the next generation of
by jbfauthor on August 20, 2009
Last week Dave Racicot served this fennel tasting at the Beard House. He presented fennel in five forms: purée, custard, marmalade, gelée, and pollen. Pecorino essence and marigold petals rounded out the dish.
Click here to see more pictures of chef Racicot's dinner.
by jbfauthor on August 20, 2009
Think it’s hard to get into Momofuko Ko? Try getting a vegetarian-friendly meal out of David Chang, whose menus have famously warned off non-meat eaters. But did you ever wonder what this multiple JBF Award winner would make if he couldn’t use pork (or beef, or chicken...)? Well, we did, and the lucky diners who snagged seats at tonight’s dinner at the Beard House are about to find out. Here’s a sneak peek at the menu:
Hors d'Oeuvre:
Smoked Potato Salad with Fines Herbes and Dill Granité
Salt-Pickled Celeriac Sheets with Squash Farce, Donburi, and Chervil
Red Ball Radishes with Butter, Poppy Seeds, and Black Sea Salt
Dinner:
Eckerton Hill Farm Cherry Tomatoes
by jbfauthor on August 20, 2009
Even though JBF Awards department staffer Janie Schneider is known around the office for the elaborate dinners she prepares for herself and law student boyfriend, Russell, it’s
this simple, homey dish that she makes when she’s homesick for Miami. It’s her adaptation of the chicken and rice dish from the Chicken Kitchen chain (a South Florida cult favorite) that she enjoyed growing up.
“When I moved to New York my sister (who still lives in Miami) would call me on her way home from Chicken Kitchen and I always wished I was in the car with her. So I decided to make my own version of Chop Chop. It’s not as good, but the curry mustard sauce reminds me of high school afternoons by the pool,” says Janie.
“Okay, so it’s glorified fast food,” she admits. “Some say it’s similar to Arroz con Pollo, but when you’re Jewish and don’t have a Cuban grandmother to make that
by jbfauthor on August 19, 2009
"I remember being two years old, standing on the back porch of my cousin’s house in Malaysia, eating an orange, and the juices were dripping down my chin, onto my shirt, and off my elbows."
–Anita Lo, chef at NYC's Annisa, former
Top Chef Masters contestant, and
one of our Twitter Cook-off judges
Marc Forgione of Restaurant Marc Forgione prepared this refreshing chilled soup at our annual Chefs & Champagne event in the Hamptons. It’s fresh, light, and complex, and the watermelon’s brilliant hue is gorgeous to behold.
Each week, we’re profiling someone in the food and beverage industry with a fabulous food-focused job. Next up is Top Chef’s Gail Simmons, who had absolutely no idea what was in store for her when she accepted an established marketing position at Food & Wine magazine five years ago. We sat down with her to find out how she ended up there—and her advice for aspiring culinarians who wouldn’t mind ending up in her shoes.
(Watch Gail tonight on the season premiere of Top Chef Las Vegas!)
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