Recipe: Duck Confit Pot Pie
We're charmed by Dallas chef Scott Gottlich's witty take on pot pie. Served in a lidded pastry shell, his version of this creamy wintertime favorite gets a boost of richness from foie gras béchamel and duck confit.
Food Matters: What We Loved in 2009
As we resolve to eat less and exercise more at the start of this new year, we can't help but think of some of the delicious stand-outs we enjoyed in 2009. (Does dreaming burn calories?) Even in such an unsettling year for the industry, there was no shortage of fantastic food. Below are the dishes that left us satisfied, smiling, or even speechless. We can't wait to taste what's in store for 2010. Sun Gold tomatoes with parsley and olive oil panna cotta/ Hugo’s, Portland, ME JBF Award Winner Rob Evans once worked at the French Laundry, and he masters its philosophy in this sublime appetizer: tasteful creativity paired with ingredients in their prime. Crispy pig's ear salad with tarbais beans, chicory, tomato confit, truffle vinaigrette, and poached quail egg/ Pig and Pinot Feast, James Beard House 2009 may have been an errant year for Ryan Skeen, but memories of his superb Beard House dinner have us hoping he'll find a good home in 2010. His best dish was this flawless salad, whichNews Feed: January 11
Who decided that a pint of ice cream equals four servings? [Slate] Producers are quietly reducing salt content in their foods [WSJ] A new company lets you customize the contents of your box of cereal online [Boston Globe] Will the 2010s be the decade of Indian food? [Salon]Eye Candy: Jason's Giordano's Triple Treat
Jason Giordano (second from left) and his crew plate a dessert trio, which included banana cream pie, chocolate cake, and pumpkin mousse topped with a macaron ice cream sandwich. (See, we told you they were on the rise.)
Check out more photos from the Hotel Griffou luncheon.
(Photo by Eileen Miller)
On the Menu: January 10 to January 16
Here’s what happening at the Beard House next week:
Monday, January 11, 7:00 P.M.
Truffles and Banfi
Returning Beard House featured chef Jasper Mirabile, Jr., took the reins of his family’s beloved Kansas City restaurant in 1984. More than 25 years later, Mirabile is still turning out impeccable Italian cuisine, which he will serve alongside a selection of fine wines from Tuscany’s renowned Castello Banfi in Montalcino.
Tuesday, January 12, 7:00 P.M.
A Toast to Chanterelle
Chanterelle, David and Karen Waltuck’s groundbreaking Tribeca restaurant, enjoyed an impressive 30-year run, during which it accrued countless accolades, including several JBF Awards. Though the Waltucks recently announced Chanterelle’s
News Feed: January 8
A Stanford study shows that posted calorie counts are helping people eat better [NYT] Daniel Boulud will get behind the wheel of a food truck in February [Midtown Lunch] An online documentary, Fair Food: Field to Table, highlights the lives of farmworkers [LAT] It's OK to buy cheaper Chianti [Slate]Recipe: Catfish Court-Bouillon
While French court-bouillon is a light poaching liquid made with mirepoix, bouquet garni, and acidic elements like lemon or wine, its Cajun descendant is a hearty fish stew. JBF Award Winner Donald Link uses cornmeal-dredged catfish and jalapeño pepper to ramp up the good ol' New Orleans flavor of this authentic recipe.
Eye Candy: Cajun-Style Boudin Balls
JBF Award Winner Donald Link, Ryan Prewitt, and Stephen Stryjewski passed around these traditional Cajun-style boudin balls—battered and deep-fried globes of pork sausage and rice—during the reception of their Big Easy–style Beard House dinner. Click here to see more images of the meal.
(Photo by Tom Kirkman)
JBF News: Deadline Approaching for NYC Public Schools Recipe Contest
We've been impressed by the response to our healthy school lunch recipe contest, but there's no such thing as too much delicious and healthy food! We'll continue to accept chefs' recipes for plant-based and meatless entrées through January 15 (that's next Friday), so keep 'em coming! Send your submissions to info@healthyschoolfood.org. (You can learn more about the contest rules and recipe guidelines here.)
Special thanks to our partners, New York Coalition for Healthy School Food, the NYC Office of SchoolFood, and Candle Café/79, for helping our kids eat well.
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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
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