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News Feed: February 18

by jbfauthor on February 18, 2010

Lisa Jervis knows how to roast vegetables the right way. [Chow] Despite freezing temperatures, Chicagoans are warming up to soft serve. [TOC] Eric Ripert and Anthony Bourdain talk food porn on the Martha Stewart Show. [LAT] Shocker: barreling down the slope while intoxicated does not improve your chances of snagging a spot on the Olympic podium. [Forbes] Icing-coated balls of cake—what's not to love? [Slash Food]

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Awards Watch: Restaurant and Chef Awards Semifinalists Announced

by jbfauthor on February 18, 2010

Beard medal 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.

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On the Menu: 25th Anniversary of D'Artagnan

by jbfauthor on February 18, 2010

Ariane Daguin 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

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Eye Candy: An Unconventional Dinner

by jbfauthor on February 17, 2010

brûléed tuna 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)

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News Feed: February 17

by jbfauthor on February 17, 2010

Homemade fondant is worth the effort. [Chicago Sun-Times] Expiration dates may not be hard and fast deadlines to eat by. [Slate] Here are five hot chocolates to enjoy on snowy nights. [Atlantic] New York Times dining critic Sam Sifton names Motorino the best pizza in New York City. [NYT] Los Angeles chefs attempt to concoct "faux gras." [LAT]

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America's Classics: Maneki

by jbfauthor on February 17, 2010

Maneki 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,

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Eye Candy: Carolina Gold Rice Soup with Peanuts, Scallions, and Quail

by jbfauthor on February 16, 2010

Carolina Gold rice soup 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)

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News Feed: February 16

by jbfauthor on February 16, 2010

Confusion abounds over the closing of El Bulli. [Eater] Food and Wine has a menu for Mardi Gras. [F&W] Rachel Ray proclaims Pizza Bianco's pies to be the best. [NYT] The first LA Street Food Fest fed thousands on eaters on Saturday. [LAT] Calorie counts may not help people eat better after all. [Slate] The USDA has issued a new rule: organic milk must come from pasture-fed cows. [Atlantic]

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Recipe: Orange Blossom Beignets

by jbfauthor on February 16, 2010

orange blossom beignets 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.

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On the Menu: February 14 through February 20

by jbfauthor on February 12, 2010

on-the-menu-eileen-miller 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

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