On the Menu: Next Year in Food
Two weeks ago we gave you our dining predictions for 2010—now it's time to hear from the real experts. We contacted chefs and restaurateurs like Drew Nieporent, Nancy Silverton, and Tony Mantuano to hear what they think is in store for the industry next year. Click here to find out what they told us.
Recipe: Blini with Caviar
Consider this classic, decadent hors d'oeuvre for your New Year's Eve party. From the pages of James Beard's New Fish Cookery, the blini are a cinch to prepare, and the gleaming caviar provides the perfect celebratory note. A clean Champagne or vodka helps it all go down.
Eat-Q: New Year's Traditions
Bubbly, oysters, caviar: these are the old standbys we love to eat as the clock ticks down to midnight. But what about revelers in other countries and time zones? We put together a little quiz to test how much you know about New Year's Eve food customs in other cultures. Give it a shot here.
On the Menu: December 27 to January 2
Here’s what happening at the Beard House next week:
Tuesday, December 29, 7:00 P.M.
Food of Maine, Wine of Paso Robles
Regarded as one of Maine’s loveliest seaside destinations, the Union Bluff Hotel gets especially high marks for the critically acclaimed, Maine-inspired cuisine of chef Karl Mace. Join him at the Beard House for a Down East feast paired with the seductive wines of Four Vines Winery.
Thursday, December 31, 9:00 P.M.
New Year’s Eve Celebration
Make a resolution to ring in 2010 at the Beard House’s annual New Year’s Eve gala dinner. Attendees will be treated to ever-flowing wines and Champagne and an extravagant farm-to-table menu prepared by Sarah Langan of the New England Culinary Institute’s Main Street Grill & Bar.
Eye Candy: Seasons of Québec
For an interlude between braised veal cheeks and goat cheese crème brûlée, Judith Laflamme served a crisp intermezzo of tea–infused cranberry granité doused with Champagne. Take a look at more photos of the chef's contemporary Québécois dinner.
(Photo by Tom Kirkman)
News Feed: December 23
Foie gras crepinette, bison terrine, croquembouche: just a few of the dishes on the Alinea holiday staff party menu. [Alinea Mosaic] Are hazelnuts the new peanuts? [LAT] La Grenouille, New York City's last surviving temple to haute French cuisine, holds steady with new three-star review. [NYT] New York Times readers share photos of their favorite holiday cookies. [NYT]Recipe: Chocolate "Salami"
When we saw a recipe for Karl Mace and Nick Gough's chocolate "salami" pop into our inboxes a couple weeks ago, we were a bit skeptical. Turns out the Maine chefs had created a rich, complex, and fruity chocolate fudge, and when our recipe tester brought it in for us to taste, it quickly vanished from the kitchen. We think this is a great treat to put out for your family to nibble on during Christmas Day.
Recipe: Chocolate "Salami"
When we saw a recipe for Karl Mace and Nick Gough's chocolate "salami" pop into our inboxes a couple weeks ago, we were a bit skeptical. Turns out the Maine chefs had created a rich, complex, and fruity chocolate fudge, and when our recipe tester brought it in for us to taste, it quickly vanished from the kitchen. We think this is a great treat to put out for your family to nibble on during Christmas Day.
News Feed: December 22
Is it impossible to eat ethically? [NYT] Despite the recession, organic product consumption is still going strong. [LAT] It's safe to drink aged eggnog. [Chow] Where to find the best French onion soup. [Atlantic]JBF News: Online Voting Ends December 31!
The clock is ticking: you only have ten more days to tell us who you think should be nominated for a JBF Restaurant or Chef Award. Just register, log in, and submit a suggestion for any number of our 19 categories, including Outstanding Chef, Rising Star Chef, and Outstanding Restaurant.
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