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On the Menu: November 1 to November 7

by jbfauthor on October 30, 2009

Kitchen Here’s what happening at the Beard House and around the country next week: Sunday, November 1, 12:00 P.M. Day of the Dead Brunch On the Day of the Dead, families in Mexico lure departed spirits back for a visit with lavish banquets in their honor. At our celebration, chefs Margaritte Malfy and Barbara Sibley will delight diners—and wandering souls—with authentic Mexican delicacies from NYC’s La Palapa and their new cookbook, Antojitos! Monday, November 2, 7:00 P.M. The Pig and The Malt Gastro-pub pioneer April Bloomfield of the Spotted Pig wows critics, locals, and celebrities with British-inflected dishes prepared with a Chez Panisse–inspired attention to ingredients. Join us for a taste of the cuisine that launched the bar food

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Eye Candy: Beard House

by jbfauthor on October 30, 2009

dessert garnish At Friday's Beard House dinner, chefs from the Apicius International School of Hospitality in Florence prepared a dessert course of miniature ricotta tarts along with these sculptural garnishes: a nest of spun sugar cradling berries and poppy seed–studded gelées. See more images from the event here. (Photo by Philip Gross)

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Food Matters: James Beard–Themed Dining in Hawaii

by jbfauthor on October 30, 2009

When one of our board members mentioned that they had gotten wind of a yearly James Beard–themed dinner in Hawaii, we knew we had to investigate. We eventually tracked down Hilo resident Mike Middleworth, a member of a group called Wine Connection that stages wine and culinary events throughout the year. "I have always enjoyed James Beard's recipes, so it seemed very logical to produce a dinner with a menu of his dishes that call for a wine as an ingredient," Middleworth explained. "We then drink the same wine for the pairing."

This is the fourth year that Middleworth has hosted the dinner, which is attended by anywhere from 30 to 50 people, and it's always a huge success. "Beard's recipes, of course, are richer than today's healthy cooking, but you can't beat the results," says Middleworth.

The menu for the event, which was held last weekend, is below. We're charmed to see that the spirit of the dean of American cookery is alive and well in the 50th state.

... Read more >

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Eat This Word: Mostarda

by JBF Editors on October 30, 2009

The James Beard Foundation on mostarda
WHAT? Pungent preserves. No, mostarda is not the Italian word for mustard. Though the words sound similar, this sweet-and-spicy condiment is only distantly related to the hot dog's favorite sidekick. To make mostarda, fruit is preserved in sugary syrup and given a slight kick with the addition of mustard seeds or powder. According to food writer Elizabeth David, this jam-like spread is a descendant of "the honey, mustard, oil, and vinegar condiments of the Romans, who also preserved roots such as turnips in this mixture." Cherries, figs, pears, and apricots are the most common ingredients in mostarda, but different variations include candied melon, pumpkin, or oranges. The piquant fruit accompaniment is enjoyed with boiled white meats or cheeses throughout Northern Italy. The most famous and popular variation is from Cremona, a small town in Lombardy, and includes pears, quince, peaches, cherries, and mandarins.

WHERE

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News Feed: October 30

by jbfauthor on October 30, 2009

The Boston Globe food editors set out to find great wines under $12 in its annual Plonkapalooza [Boston Globe] How to pair red wine with chocolate [Chicago Tribune] Fifty no-nos for restaurant waitstaff [NYT] And five recipes for roast chicken [Hungry Beast]

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Ask a Chef: What is your favorite Halloween candy?

by jbfauthor on October 30, 2009

“Candy corn.” –Eric Hara, The Oak Room, NYC “Candy corn.” –Akhtar Nawab, formerly of Elettaria, NYC “Candy corn. Candy corn is a good time.” –Marc Forgione, Marc Forgione, NYC

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Eye Candy: Bacchus

by jbfauthor on October 29, 2009

Top ChefsTop Chef winners Hosea Rosenberg and Stephanie Izard take a breather during a Friends of James Beard Benefit held at JBF Award winner Paul Bartolotta's Bacchus. You can see more pictures here and read about the event (including a recap straight from chef Izard herself) here and here.

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The Bookshelf: Dorothy Cann Hamilton

by jbfauthor on October 29, 2009

Love What You DoAt yesterday's Beard on Books, our friend Dorothy Cann Hamilton sat down for a discussion of her new book, Love What You Do: Building a Career in the Culinary Industry. The founder of the French Culinary Institute (which turned 25 this year) and a self-described "educator," Hamilton has boundless advice and wisdom about breaking into the culinary industry, and she's managed to distill that guidance into easy-to-read and encouraging manual. After a Peace Corps stint in Thailand that left her well-fed but unemployable in the United States, Hamilton went to work as a receptionist for her father's technical school. She didn't expect to care for the job, but soon discovered that she had a natural drive for teaching and education. "I loved it. The students there were the most dynamic, vibrant

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News Feed: October 29

by jbfauthor on October 29, 2009

You'll want to eat these popcorn balls right off the tree [CHOW] A love letter to pancakes, plus recipes [Philadelphia Inquirer] Milk-delivery services are making a comeback [WSJ] A primer on manti [Atlantic]

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Jobs We Love: Allison Fishman

by jbfauthor on October 29, 2009

Allison FIshman "With freelance work, it's a hodgepodge," says Allison Fishman. We couldn't think of a better word for her career, which includes voiceovers, writing, television, culinary instruction, and... cooking hands provider? Click here to see how she keeps all the balls in the air.

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