On the Menu: Bobby Hellen Cooks a Dream Feast for Meatavores
We're doing things a little differently at the Beard House tonight: revered meat "prodigy" and Resto chef Bobby Hellen is roasting an entire pig and lamb for a nose-to-tail, family-style meal of meat mania (we won't tell your doctor if you don't tell ours). Check out the evening's goods:
Boudin Noir Tart with Cheddar–Apple Purée Crumble; and Lamb Heart Confit with Celeriac and Chestnuts
Pig’s Leg Salad with Chicory, Pig’s Ears, and Warm Guanciale Vin
Lamb Neck Salad with Banyuls and Caramelized Yogurt
Porchetta with Fennel Pollen, Rosemary, Thyme, and Pig Liver
Lamb Roulade with Lemon Zest and Parsley
Pork Ribs with Salt and Pepper
Lamb Ribs with Belgian Carbonnade Sauce and Pickled Carrots
Charcuterie Plate > Boudin Blanc, Lamb–Pepper Sausage, Pork–Garlic Sausage, Andouille Sausage, Pork Liver Pâté, and Head Cheese, Served with Whole-Grain Mustard, Apples, and Frisée
From the
News Feed: December 11
Joan Nathan answers questions about Hannukah cooking. [NYT] Christmas cookies from the old world [Atlantic] Could the Bazaar by José Andrés be the future of fine dining? [WSJ] Julie Powell on her new book, Cleaving [Slate]The Bookshelf: Marcus Samuelsson's New American Table
In spite of yesterday's bleak weather, Beard on Books had a full house for JBF Award Winner Marcus Samuelsson's poignant discussion of his new cookbook, New American Table. An Ethiopian who grew up in Sweden, trained in France, and fearlessly crossed the pond to the States in his early twenties, the chef has a refreshingly unique perspective on American cuisine and a moving affection for its regional cooking traditions. His new book is not only a tribute to our food, but a token of gratitude as well. "I put all of my chips on food when I was young, but my other big decision was to go to the diverse universe of America," Samuelsson remarked. "I wanted to be in a place where people wouldn't focus on my background, and I knew I could find that in New York City."
The chef recounted his determination to get to Manhattan (the French chef he worked for told him he couldn't "leave the macaron for
The Bookshelf: Marcus Samuelsson's New American Table
In spite of yesterday's bleak weather, Beard on Books had a full house for JBF Award Winner Marcus Samuelsson's poignant discussion of his new cookbook, New American Table. An Ethiopian who grew up in Sweden, trained in France, and fearlessly crossed the pond to the States in his early twenties, the chef has a refreshingly unique perspective on American cuisine and a moving affection for its regional cooking traditions. His new book is not only a tribute to our food, but a token of gratitude as well. "I put all of my chips on food when I was young, but my other big decision was to go to the diverse universe of America," Samuelsson remarked. "I wanted to be in a place where people wouldn't focus on my background, and I knew I could find that in New York City."
The chef recounted his determination to get to Manhattan (the French chef he worked for told him he couldn't "leave the macaron for
Eye Candy: Beard House
The crew from Chicago's Nomi spreads out into the Beard House Greenhouse to plate dozens of foie gras brûlees with toasted brioche, hazelnuts, and herbs. See more images of chef Christophe David's contemporary French dinner here.
(Photo by Philip Gross)
News Feed: December 10
Grub Street recaps the Top Chef finale. [Grub Street NY] Why not introduce tamales to your holiday eating traditions? [Chow] Gingerbread houses are a labor of love. [Chicago Tribune] Gail Simmons shows us how failed Top Chef dishes are done right. [F&W] New Orleans magazine gives props to the city's best chefs and eateries of 2009. [NO Mag]Tastebud: Venerable, Imitable, Spreadable Camembert
Presented to Napoleon III on the inaugural day of the 1855 World’s Fair, Camembert first appeared during the late 19th century in the Norman village of the same name. Bloomy, fruity, and prone to spoilage, Brie-like Camembert stayed a local favorite for decades, until the invention of its signature wooden box and the advent of the railroad could carry the downy wheels to Paris and beyond. So en vogue was the cheese that it became the most copied in the world, prompting the French government to award Normandy-produced Camembert its Appellation d’Origine Contrôlée in 1983.
Aside from inspiring imitations, the cheese has also been an unlikely muse for the arts: a limp, sun-melted wheel of Camembert moved Salvador Dali to paint the famously languid timepieces in his Surrealist masterpiece, The Persistence of Memory. According to the MoMA Highlights catalog, the artist went on... Read more >
Jobs We Love: Lior Lev Sercarz
A self-made spice master, Lior Lev Sercarz has rubbed elbows with the world's greatest chefs. Read on to learn more about his special blend of work.
James Beard Foundation: What’s your job description?
Lior Lev Sercarz: I own La Boîte à Epice, a line of unique and, at times, personalized spice blends for chefs all over the country as well as home cooks. I also produce a seasonal biscuit collection called La Boîte à Biscuits.
JBF: How did you get your job?
LLS: It took me 12 years to put the concept together while working around the world for some amazing chefs. One day, three years ago, I just started my own business, creating everything from nothing.
JBF: What past experiences have prepared you for your current position?
LLS: I started cooking 15 years ago for a catering company in Israel. I stayed there for three years,
News Feed: December 9
Despite economic woes, swanky kitchen appliances are sticking around. [Slate] Hannukah is for eating fried foods. [LAT] A Murano glass chandelier; rare chestnut paneling; a monkey sculpture: just a few of the goods up for grabs at the Tavern on the Green auction. [NYT] A sous vide machine for the rest of us [NYT] Kids just don't appreciate a well designed beer can anymore. [WSJ]Recipe: Cheese Latkes
Though it may sound like latke blasphemy, according to Mitchell Davis, JBF vice president and resident latke expert, the first latkes may actually have been made from cheese, not potato. This recipe yields sweet, breakfast-like pancakes that bear little resemblance to the usual Hannukah fare. Try them sprinkled with cinnamon sugar or doused in maple syrup.
Pages
Archive
- May 2013 (85)
- April 2013 (54)
- March 2013 (45)
- February 2013 (37)
- January 2013 (41)
- December 2012 (34)
- November 2012 (38)
- October 2012 (54)
- September 2012 (45)
- August 2012 (51)
- July 2012 (50)
- June 2012 (49)
- May 2012 (88)
- April 2012 (56)
- March 2012 (35)
- February 2012 (46)
- January 2012 (40)
- December 2011 (40)
- November 2011 (47)
- October 2011 (44)
- September 2011 (48)
- August 2011 (59)
- July 2011 (50)
- June 2011 (49)
- May 2011 (124)
- April 2011 (54)
- March 2011 (60)
- February 2011 (54)
- January 2011 (52)
- December 2010 (39)
- November 2010 (48)
- October 2010 (59)
- September 2010 (52)
- August 2010 (56)
- July 2010 (57)
- June 2010 (65)
- May 2010 (168)
- April 2010 (68)
- March 2010 (68)
- February 2010 (63)
- January 2010 (59)
- December 2009 (61)
- November 2009 (74)
- October 2009 (83)
- September 2009 (74)
- August 2009 (81)
- July 2009 (66)
- June 2009 (48)
- May 2009 (122)
- March 2009 (2)
@beardfoundation
Learn about #CookingUpChange, the high competition to improve school lunch (we're the official culinary partner!): http://t.co/1l1e0eH0Sp
On this week's episode of Taste Matters, Mitchell sat down with Bonnie Stern, aka "Canada's Julia Child" http://t.co/qjcnzFPznm
Saturday read: dining picks in New Orleans, courtesy of our senior editor, @annamowry http://t.co/dwk9t9W0wW
Blogroll
- Atlantic Food Channel
- Chow
- Cook and Eat Better
- Daily Dish/Los Angeles Times
- Diner's Journal/New York Times
- Eater
- Foodspotting
- Grub Street
- Hungry Beast
- Immaculate Infatuation
- Insatiable Critic
- JBF Awards
- JBF Awards Press Room
- Michael Ruhlman
- Savory Cities
- Serious Eats
- The Feed
- The Stew/Chicago Tribune
- Zester Daily
Recent Comments