by jbfauthor on October 28, 2009
Just in case a glimpse of
April Bloomfield's Beard House menu wasn't enough to make you sprint to the phone, we're sweetening the deal with a special offer:
we'll take $40 off we'll take $65 off the general public price if you mention Delights & Prejudices when you call to reserve (
212.627.2308), or you can type it in the "
Special Requests for the Maitre D'" field when booking on OpenTable. That's $125 $100 for five courses, including hors d'
by jbfauthor on October 28, 2009
Adored by readers for its adventurous journalism, authentic recipes, and stunning photography,
Saveur reigns as one of the world's most popular food titles. As part of
our online auction, we've got
a priceless, too-good-to-be-true package that hands you the key to the heart of the magazine: the test kitchen! The winning bidder and five friends will join the
Saveur editors for a private cooking lesson and wine tasting in the space, followed by an intimate lunch. Last, but not least, you'll get a year-long subscription.
To view even more exciting gourmet packages,
click
by jbfauthor on October 27, 2009
WHAT? Fancy fungus. A bulbous grey or black fungus that grows on ears of corn, huitlacoche used to be considered a nuisance by American farmers, who routinely destroyed crops "infected" with the blight and lobbied to make imports illegal. But in the late 1980s, chefs like Josephina Howard of NYC's Rosa Mexicano began promoting huitlacoche for its earthy, smoky flavor and its role in traditional Mexican cuisine. On September 12, 1989, Howard headlined a celebratory All Huitlacoche Dinner at the James Beard Foundation. Today, the delicacy is so savored that it is commonly referred to as the Mexican truffle.
WHERE? Margaritte Malfy and Barbara Sibley’s Beard House brunch
WHEN? November 1, 2009
HOW?
by jbfauthor on October 27, 2009
When the
Michelin Guide revealed its latest list of starred restaurants earlier this month, we saw that the Spotted Pig garnered a star for the fifth year in a row. The dedicated April Bloomfield undoubtedly has her fingerprints all over the gastro-pub's ongoing success, and we'll be jockeying for seats at the Breslin
when it starts serving lunch this week. We're also beyond excited that she's swinging by the Beard House next week to prepare an all-out pig-out. Here's a look at the menu:
Hors d’Oeuvre
Radishes with Pesto
Jerusalem Artichoke Soup
Cheese Beignets
Sea Bream with Pomegranate
Dinner
For the table > Potato
by jbfauthor on October 27, 2009
This sweet and spicy brittle is wrapped in the colors of fall. Cumin lends it a warm, smoky dimension, while pumpkin seeds give the confection a touch of crunch. Best of all, it's quick and easy to make.
by jbfauthor on October 26, 2009
The packages in our online auction are getting better and better! We recently added a custom tour of New York City's finest delicatessens with
Save the Deli author David Sax. A connoisseur of pastrami and knishes, Mr. Sax is the perfect personality to lead a culinary tour through the epicenter of Jewish American deli tradition and culture (we know it's no coincidence that countless delis across the country have "New York" in their name). Using your favorite deli foods as a guide, he will design an itinerary that's both fascinating and delicious. Read more about this one-of-a-kind package here. Want to see more exciting lots and support JBF? Visit
www.jbfauction.cmarket.com to see the ever-growing selection of gourmet packages, all part of our upcoming
by jbfauthor on October 26, 2009
Halloween brings out everyone's love of candy (
some of our favorite chefs can't even settle on just one of the holiday's saccharine standards). Think you're a candy cognoscente? Take a crack at this bit of trivia:
According to Tootsie Roll Industries reports, what is the average number of licks it takes to get to the center of a Tootsie Pop?
A. 100-200
B. 600-800
C. 3,000-4,000
D. Over 5,000
To see if you picked the right range, click here—you can also check out the rest of our Halloween questions!
Now in its fourth year of operation, Seattle's Tilth continues to get high marks for its sustainable practices and delicious food. Executive chef and owner Maria Hines obviously has a clear vision of what great cooking can be, and that's why we knew she would give us fantastic recommendations for dining in the Emerald City.
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