by jbfauthor on February 18, 2010
Behind every great chef is a resourceful and tireless purveyor, and many of America's best kitchens rely on D'Artagnan founder Ariane Daguin, whose valuable stock of foie gras, terrines, and other fine meat products is without peer. To celebrate her company's 25th anniversary, we've invited Daguin and a cadre of Gascon chefs to prepare a decadent Beard House tasting inspired by the D'Artagnan catalog, complete with regional wines and fine Armagnacs. Take a gander at the menu below:
Hors d’Oeuvre
Foie Gras and Black Truffle Tartine
Chestnut Soup
Laguiole Cheese Rolls with Salsify and Duck Prosciutto
Wild Boar Bacon–Wrapped Prunes
Dinner
Creamy Tarbais Bean Soup with Black Truffles
Pan-Seared Foie Gras with Caramelized Apples and Sweet-and-Sour Sauce
Pigs’ Foot and Porcini Stew
Hazelnut-Crusted Venison Medallion with
by jbfauthor on February 17, 2010
A chef wields a blowtorch to brûlée servings of ginger-scented tuna, which were paired with pickled ginger pearls and kabayaki. The dish appeared in a tasting menu prepared by a group of talented convention center chefs.
Check out more photos from the event here.
(Photo by Philip Gross)
by jbfauthor on February 17, 2010
A restaurant doesn’t have to serve fried chicken or pie to be an America’s Classic.
Our list of America’s Classics represents the wide variety of cultures, cuisines, and people that make up the country’s food scene. At first mention, Japanese food might not seem like a natural choice, but Maneki is a perfect example of a classic American eatery.
Maneki is a family-owned enterprise whose roots stretch back to the early years of the twentieth century. Some believe it was founded in 1904. Others claim a date of 1911. No matter; it’s the only surviving restaurant from Seattle’s once bustling Japantown. Since 1974, the Nakayama family has been at the helm, first Kozo, now his wife, Jean. Maneki has long claimed a place at the center of Seattle’s Japanese-American community. In the 1930s one of the restaurant’s dishwashers was a University of Washington student named Takeo Miki, who later served,
by jbfauthor on February 16, 2010
Today is Mardi Gras, and we've got a recipe for your celebration:
these airy and addictive beignets from San Francisco chef Gerald Hirigoyen. He's serving them with a turrón mousse cake and candied almonds at
tonight's Beard House dinner, but we think these fritters are delicious on their own. You can find orange blossom water at your local specialty food shop or a Middle Eastern grocery store.
by jbfauthor on February 12, 2010
Here’s what happening at the Beard House next week:
Sunday, February 14, 7:00 P.M.
Valentine’s Day Seduction
Spice things up this Valentine’s Day at a romantic dinner of Jean-Georges Vongerichten’s dramatic, sexy Asian fare prepared by Anthony Ricco, executive chef at Spice Market. The restaurant’s much-acclaimed original pastry chef, Pichet Ong, will provide decadent, passion-inspiring desserts.
Tuesday, February 16, 7:00 P.M.
West Coast Basque Cuisine
Basque native Gerald Hirigoyen has spent the last two decades in San Francisco, where he runs two wildly popular restaurants, Piperade and Bocadillos. His signature style, as showcased in his new cookbook, Pintxos, artfully blends the robust flavors of
JBF Awards season just got hotter: we've released our list of Restaurant and Chef Awards semifinalists. Click here to see if your favorite chef or eatery is in the running.
Shaun Doty, who owns the acclaimed Shaun's in Atlanta, served this Carolina Gold rice soup at his Southern-style Beard House feast. (And in case you missed it a few weeks ago, we've got the recipe.)
Click here to see more photos from Doty's event.
(Photo by Shaun Fletcher)
Recent Comments