Jobs We Love: Brent Ridge
Brent Ridge has one of the most unusual professional backgrounds we've seen: after working as a physician, he took off the white coat and went back to school for an MBA, eventually landing a job within Martha Stewart's media empire. Dreaming of weekend getaways, he purchased a 200-year-old farm, but what was intended to be a place for respite instead became a labor of love. Find out more about what Ridge is doing at Beekman 1802.
Eye Candy: NYCWFF at the Beard House
Reports touting the success of the Food Network New York City Wine and Food Festival have flooded the internet, and we're pleased to hear that the Beard House events were no exception to the rule. Over the next couple of days we will be linking to photo galleries on our website—today we have a slideshow of Saturday's Food Meets Fashion event, featuring Zac Posen, Giada De Laurentiis, and Marcus Samuelsson. Here are some our favorite shots from the long weekend:
Alain Ducasse and an assistant plate foie gras–quince terrines
with quince marmalade and gelée
... Read more >
News Feed: NYCWFF Edition
A TONY photographer was embedded in the Beard House kitchen on the night of Alain Ducasse's dinner [TONY] Fashion designer Zac Posen likens the kitchen to the high-end atelier [Food & Wine] Video of the Food Meets Fashion trio in the Beard House kitchen [People] An illustrated guide to all festival events [The Moment] Zagat has a rundown, too [Zagat]Ask a Chef: Ken Oringer
When he's taking a break from the demands of overseeing myriad Beantown properties, Ken Oringer likes to sneak in meals at his favorite Boston restaurants. He has one for every occasion—check out the list here.
Eat this Word: Pouilly-Fumé
WHAT? Not what you're thinking. Many wine dilettantes confuse this grassy white wine from the central part of France's Loire Valley with the pretentiously expensive and even-more-difficult-to-pronounce Pouilly-Fuissé [fwee-SAY] of Burgundy's Maconnais region. The former is a crisp, tart 100 percent Sauvignon Blanc wine often described as having a smoky (fumè in French) or flinty flavor. The latter is a lightly oaked 100 percent Chardonnay wine that became de rigueur in expensive French restaurants in the United States during the 1950s and '60s. In the hands of the best producers, both wines can be exquisite.
WHERE? Bruno Brazier's Beard House dinner
WHEN? October 15, 2009
HOW?
Staff Recipe: Crêpes with Nutella
JBF director of sponsorship and special events Yvon Ros has the privilege of eating at her restaurateur husband's restaurant, Meli Melo, almost every day. But when she's spending weekend mornings at home, she likes to make these simple nutella crêpes for her son, Remy.
Ask a Chef: Kerry Heffernan, what is your favorite Halloween candy?
"You know those Mary Janes that they wrap up? It’s kind of a butterscotch-y thing…or something. I’m not quite sure how they make it or what they do with it. I probably don’t want to know.” –Kerry Heffernan, South Gate, NYCRecipe: Pan-Roasted Tilefish with Parsnip Purée and Roasted Fall Vegetables
This tilefish recipe, paired with assorted roasted fall vegetables, makes for a great Sunday night meal. It was served at the Beard House by the executive chefs of Stephen Starr’s steakhouses.
On the Menu: October 11 to October 17
Here’s what happening at the Beard House and around the country next week:
Sunday, October 11, 12:00 P.M.
Jacques Torres & Friends Chocolate Brunch
At his beloved chocolate shops, JBF Award winner Jacques Torres turns out handcrafted sweets featuring classic ingredients and some unexpected surprises. At this decadent brunch, Torres and his friends from the French Culinary Institute (where he’s the dean of pastry arts) will prepare a delicious sweet and savory chocolate-laden menu.
Sunday, October 11, 7:00 P.M.
Don Q Celebrates Flavors From The Land of Rum
It’s sure to be an unforgettable evening when Top Chef alums Jeff McInnis and Fabio Viviani team up with mixologist Esteban Ordonez to create an exciting multi
Scholarship Spotlight: Salima Moosabhai
Born and raised in India, Salima Moosabhai will complete a degree in hospitality management from the New York City College of Technology next June. The JBF scholarship recipient recently told us about the touching moment that inspired her to pursue work in the culinary industry. Read more about her story and her ideas about the future here.Pages
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