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On the Menu: The Modern’s Alsatian Oktoberfest

by jbfauthor on October 06, 2009

Gabriel Kreuther The streets of Munich may no longer be flooded with beer and revelers, but Oktoberfest will have a reprise at the Beard House this Friday, featuring the refined Alsatian cuisine of Gabriel Kreuther and a range of hearty brews. Here's a preview of the menu: Hors d’Oeuvre Liverwurst Toasts Tarte Flambé Beef Tartare with Quail Eggs Mushroom Tartlets Crispy Shrimp Tuna Tartare Dinner Baekoffe Terrine with Potato Salad Roasted Foie Gras with Beerewake Fruit Chutney and Brown Beer Reduction Horseradish-Crusted Scottish Salmon with Cabbage and Riesling Sauce Alsatian Country Sausage with Caramelized Turnips Madeira-Braised Short Ribs with Spaetzle Baba au Kirsch To view the full menu with all artisanal beer pairings, click

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News Feed: October 6

by jbfauthor on October 06, 2009

Michael Ruhlman is the expert in residence at Chowhound this week [Chowhound] More discussion on the folding of Gourmet [NYT] A guide to what's in season and what do with it [LAT] Searching for a tastier yogurt [Slate] What will happen to traditional mooncakes as China continues to modernize? [Atlantic]

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Recipe: Lemon Cheese

by jbfauthor on October 06, 2009

lemon cheese Tangy and tart, this spreadable lemon-scented cheese is a great topping for crackers and toast. It also pairs nicely with beets or, as chef Kirsten Dixon prefers, a tomato–basil bisque.

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On the Menu: Dinner with Alain Ducasse

by jbfauthor on October 05, 2009

Alain Ducasse Our first New York City Wine and Food Festival event is headlined by luminary French chef Alain Ducasse. He'll be joined by Adour's Joel Dennis and Benoit Bistro's Pierre Schaedelin in the Beard House kitchen, where the trio will prepare the ultimate dégustation of la grande cuisine française. Feast your eyes on the menu below: Hors d’Oeuvre Miniature Tarte Flambé Herb and Ricotta Barbajuan Gougères Mornay Head Cheese Jumbo Lump Crab with Celeriac and Apple Rémoulade Citrus-Marinated Hamachi with Celery Hearts and Radishes Wagyu Beef Tartare Canapés Dinner Foie Gras and Quince Terrine with Quince Marmalade and Gelée and Country Toast Pumpkin Velouté with Golden Crouton Steamed Halibut with Porcini Tarte Tatin Roasted Pennsylvania Squab with Glazed Turnips and Sauce Salmis

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Eat this Word: Vol-au-vent

by jbfauthor on October 05, 2009

vol-au-ventWHAT? French pot-pie. "This entrée is pretty and good, without a doubt," famed French pastry chef Carême is quoted in Larousse Gastronomique as saying. "It is almost always eaten with pleasure for its extreme delicacy and lightness, but to cook it perfectly demands the utmost care." Carême should know. He is credited with inventing the vol-au-vent, a puff pastry box (with lid) that usually encases a savory mixture of creamed vegetables, meat, fish, or chicken. The name itself means "flying in the wind" and refers to the lightness of the pastry. Not as long ago as you think, it was the height of culinary fashion in America to dine at a stuffy French restaurant run by an enormous French chef who frequently yelled at his staff. What would you have been eating? Vol-au-vent, bien sûr. WHERE? Doug Psaltis and Cedric Tovar's Beard House

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News Feed: October 5

by jbfauthor on October 05, 2009

After 68 years of publication, Gourmet is folding [NYT] Yes, you can grow vegetables year-round [Chicago Tribune] Daniel gets a third Michelin star [Grub Street NY] Bake sales get the boot from New York City schools [NYT] Weighing in at 1,471 pounds...a pumpkin [Boston Herald]

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On the Menu: Food Network New York City Wine and Food Festival at the James Beard House

by jbfauthor on October 05, 2009

Ducasse, Kreuther, and Torres It’s an exciting week here at the James Beard Foundation! We’ve joined forces with the Food Network New York City Wine and Food Festival to host five fantastic dinners featuring JBF Award winners, Food Network personalities, and top chefs (yes, those top chefs). Here at Delights and Prejudices we'll be posting a sneak peek of a different event menu every day. While most of our events are sold out, you can still head over to the official Festival website (linked above) and buy tickets for a number of workshops, demos, and tastings around New York City. Check back later today to catch a glimpse of the menu for our first event featuring Alain Ducasse!

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On the Menu: October 4 to October 10

by jbfauthor on October 02, 2009

Kitchen Here’s what happening at the Beard House next week: Tuesday, October 6, 7:00 P.M. Languedoc Wine Lovers’ Dinner Once best known for producing the table wines that kept French soldiers sated during both world wars, the Languedoc region now yields some of the most exciting wines made today. Sample them alongside an equally intriguing menu prepared by Country alum Doug Psaltis and Languedoc native Cedric Tovar. Wednesday, October 7, 7:00 P.M. Alaskan Luxury Retreat Kirsten Dixon’s trio of luxurious Alaskan resorts are some of the most remote in the world, but the Le Cordon Bleu Paris–trained chef’s cuisine has put them on the map. For this dinner, she and her daughter, pastry chef Mandy Dixon, have created a menu that highlights the best of the region’

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News Feed: October 2

by jbfauthor on October 02, 2009

Fabbio Trabocchi, former chef of the now shuttered Fiamma, is the new executive chef of the Four Seasons [NYT] Why do we love chocolate? [Hungry Beast] The family that eats together.... [Atlantic] How does acidity affect a dish? [Chicago Tribune]

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Eat this Word: Savarin

by jbfauthor on October 02, 2009

PistachiosWHAT? Literary legacy. “Tell me what you eat and I will tell you what you are,” wrote Jean Anthelme Brillat-Savarin, the famed nineteenth century French food lover and gastronomic writer. What would he have said to one who ate the rum-infused cake that shares his name? A savarin is a yeast dough baked in a ring mold and soaked in rum syrup, the center hole brimming with pastry cream, crème chantilly, or fresh fruit. The dessert is a close relative of the Eastern European baba, which includes dried fruit in the dough and is served without a filling. Some accounts say that Brillat-Savarin himself invented the cake, but the Oxford Companion to Food tells a different story. The tale goes that one of the Julien brothers, from a family of Parisian pastry-makers, set his mind to experimenting with the baba recipe sometime in the 1840s. The result was this rich and tasty dessert, which he named in honor of Brillat-Savarin. WHERE?

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