On the Menu: January 31 through February 6
Here’s what happening at the Beard House next week:
Sunday, January 31, 12:00 P.M.
Fabulous Mid-Winter Brunch
Few people know how to brunch as well as New Yorkers do. And few restaurants know how to fill those eggs-Benedict-and-ricotta-pancake cravings as well as Almond, Jason Weiner’s unpretentious French bistros in NYC and the Hamptons. Join us as we chase off some winter blues with a menu of Weiner’s bold, expertly executed cuisine.
Monday, February 1, 7:00 P.M.
Organic Modern American
Named by Travel + Leisure as one of the best new restaurants in 2009, Josh Adams’s June seamlessly blends a farm-to-table ethic with the tools of molecular gastronomy. Adams applies progressive techniques to pristine ingredients, many of which are
News Feed: January 29
New restrictions on fishing for black sea bass and other endangered species have forced fishermen to cast their nets elsewhere. [NYT] Celebrating the New Year, Korean style. [WSJ] Show your sweetie you care on Valentine's Day with these homemade baked goods. [LAT] It takes weeks for a catering company to prepare for the rush of Superbowl weekend. [Boston Globe] Dan Barber speaks at the World Economic Forum.Eat this Word: Guanciale
WHAT? Babbo's bacon. Popularized in this country by chef Mario Batali, guanciale is salt-cured, dried pigs' cheek; pancetta, which may be substituted for it, is made from the belly of the pig. The name comes from guancia, which means "cheek" in Italian. Guanciale, a main ingredient in spaghetti all'amatriciana, is especially common in the cooking of central Italy. The Babbo website notes that though guanciale "is leaner than traditional pork pieces, it has a noticeably richer flavor. It is this richness, combined with a delicate porkiness, that more than merits the meat's three-week drying period. Making guanciale may require a little more planning than simply buying good-quality bacon or pancetta, but its abundance of flavor distinguishes guanciale from the rest, making every dish that much more succulent."
WHERE?
Eye Candy: A Toast to Chanterelle
Former Chanterelle operators Karen and David Waltuck (third and fourth from left) and their crew raise glasses for a closing toast. The husband-and-wife team reunited with their old staff to prepare a special Beard House dinner honoring the New York institution.
View more photos from this event here.
(Photo by Eileen Miller)
News Feed: January 28
Take a stand against New York's campaign to lower sodium with these gourmet salts. [TONY] Learn the ABCs of tea. [TOC] Ferran Adria explains his decision to close El Bulli. [WSJ] Your organic milk may not come from pasture-fed cows. [Atlantic] Target will no longer sell farm-raised salmon. [LAT]On the Menu: The Farm in the City
At the much lauded Barn at Blackberry Farm, where the distance between product and plate is measured in footsteps, chef Adam Cooke has cultivated the ultimate model of local cuisine. He and his team will bring a taste of pastoral Tennessee to the Beard House kitchen this Saturday night; see what's on the menu below:
Olive Oil–Confited Columbia River Sturgeon with American Sturgeon Caviar, White Wine–Poached Green Apples, and Mustard-Preserved Winter Root Vegetables
Raw Sheep’s Milk Cooked–Anson Mills Grits with Egg Yolk, Tennessee Black Truffles, and Ham Hock Consommé Jelly
Roasted Four Story Hill Farm Quail with Warm Onion–Field Pea Salad and Hickory Gastrique
Chestnut and Mustard Green–Stuffed Lamb Loin with Lamb Bacon and Caramelized Turnips
Blackberry Farm Singing Brook Cheese with Apple Stack Cake, Black Walnut Compote, and Local
JBF News: NYC Public Schools Recipe Contest Semifinals
Now that the deadline for our healthy school lunch recipe contest has come and gone, it's time for the fun to begin: the judging! On Monday night at the New York City Food and Finance High School, over 25 plant-based recipes were prepared and served to a panel of judges that included pastry chef François Payard, NYC public schools executive chef Jorge Collazo, and elementary and high school students. The judges whittled down the entries to ten finalists, which will be cooked and sampled at the Beard House tomorrow evening. Stay tuned for the the results and photos!
Special thanks to our partners, New York Coalition for Healthy School Food, the NYC Office of SchoolFood, Candle Café/79, and the New York City Food and Finance High School, for helping our kids eat well.
News Feed: January 27
Could turmeric be the next superfood? [Smithsonian] The latest Sweethearts, the popular Valentine's Day candy made by Necco, speak sweet nothings for the social media era. [Chicago Tribune] The USDA dashes haggis hopes. [The Daily Dish] Top Chef winner Michael Voltaggio gives buffalo wings the molecular treatment. [LAT]Ask a Chef: Anthony Bourdain, where should we eat?
JBF Award winner Anthony Bourdain is known for his audacious spirit, quick wit, and adventurous palate. He took a break between country-hopping to tell us his musings about the world’s best restaurants and the chefs who inspire him. Check out who makes his list.
Eat this Word: Edamame
WHAT? Japanese bar nuts. Order beer at any bar in Japan (or Taiwan for that matter) and you're more than likely to get a bowl of soybeans pods with your Kirin. The fresh pods, about two inches long and fuzzy, are boiled for a couple of minutes in heavily salted water and cooled. Drinkers peel them and eat the delicious thimble-sized beans inside. The United States produces more than 2.7 billion bushels of soy beans each year, but most are exported or turned into things like salad dressings, pesticides, and diesel fuel. Because the latest research suggests that compounds in the beans may reduce the risk of cancer, lower cholesterol, and prevent osteoporosis, a small number of Americans are finally beginning to eat them. Believe it or not, they also taste good. So why aren't more Americans giving up their bar nuts for edamame? It's a mystery.
WHERE? David Skorka, Jonathan
Pages
Archive
- May 2013 (77)
- 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
Thursday at the #jamesbeardhouse: Jason Barwikowski, formerly of PDX's Clyde Common and Olympic Provisions: http://t.co/RLwpLqOPU7
The @celebcheftour is coming to Sonoma's Gloria Ferrer Winery on June 1! Get your tickets now: https://t.co/LszcNhtQAf
By holding a Friends of James Beard Benefit, you can contribute to our scholarship program: http://t.co/tZVqUcRxvN
Cali's dairy farmers want more whey profits. NASA funds a 3D food printer. Saisons for summer. Today's food reads: http://t.co/KJ8iuHkYCk
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