Reel Food: Michael Voltaggio Talks Pigeon Pastrami

In a month full of deli delectables at the Beard House, Michael Voltaggio's interpretation of a pastrami sandwich could be the cleverest. In the video after the jump, the Top Chef winner describes the inspiration behind the dish and its components (make sure your computer's volume is up; the multitasking chef had our Kitchen Aid churning during this interview): Here's a look at the final plated dish:

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On the Menu: Modern Japanese

Akira Back A professional snowboarder in an earlier life, Akira Back cooks with an adventurous spirit at the swanky Yellowtail Japanese Restaurant in Las Vegas. (His training with Nobu Matsuhisa and Masaharu Morimoto gives him a pretty serious edge, too.) Chef Back will be in the Beard House kitchen this Saturday, where he will serve a dinner of traditional ingredients fused with inventive technique. Check out the menu below: Whitefish Carpaccio with Micro-Cilantro, Lime Air, and Kochujang Smoked Octopus with Edamame Coulis and White Truffle–Sesame Oil Sonoma Valley Foie Gras with Kumamoto Oyster and Korean Pear–Acacia Honey Broiled Miso Atlantic Cod with Pickled Shimeji Mushrooms, Soybean Sprouts, and Yuzu–Sake Foam Braised Kobe Beef Short Ribs with Fingerling Potatoes, Baby Carrots, and Quail Egg Green Tea Heaven > Green Tea Sponge Cake with Green Tea

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Giveaway: Win a Free Copy of Save the Deli (Pickles Extra)

Save the Deli With his well-seasoned website and new book, Save the Deli, David Sax has taken public his personal mission to save the taste and culture of the Jewish delicatessen. And on Monday he’s taking it to the Beard House, where he’ll preside over a dinner of elevated deli delights entitled “A Schmaltz to Remember.” New York eateries—like Ben’s Best, Second Avenue Deli, and Liebman’s—will provide some signature dishes, while New York chefs—such as Bruce Bromberg and Eric Bromberg (Blue Ribbon), Harold Moore and Snir Eng-Sela (Commerce), and George Lazi (Fig & Olive)—will riff on deli classics,

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Awards Watch: 2010 James Beard Foundation Lifetime Achievement Award Announced

Beard medallion Ariane and Michael Batterberry, who founded Food & Wine and Food Arts magazines, will receive the 2010 James Beard Foundation Lifetime Achievement Award. You can read more about the Batterberrys and the Award by clicking here.

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Eat this Word: Gefilte Fish

gefilte fishWHAT? Something fishy. Nowadays, not many dishes require you to keep live animals in your bathtub, but that’s how most traditional recipes for this Jewish delicacy begin. The live animal was usually a carp, and you kept it flapping in the tub to ensure freshness. Once the fish was killed and gutted, you removed the flesh, chopped and seasoned it, and stuffed it back into the skin to poach. (Gefilte is Yiddish for “stuffed.”) Served chilled with a little horseradish, gefilte fish was thus an appropriate dish for the Sabbath, when heating food is proscribed by Jewish law. These days, most cooks who make gefilte fish purchase already ground carp, pike, whitefish, or a combination, season it, and shape it into balls. There are two principal styles, peppery and sweet, which are said to roughly correspond to different regions of eastern European heritage—Polish Jews make their gefilte fish with extra sugar; Russian Jews use more ground pepper. Perhaps because of

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On the Menu: D.C. All-Stars

D.C. chefs Seventeen talented chefs from the capitol are squeezing into the Beard House kitchen tomorrow (yes, it sounds impossible, but we've made it work before), where they will serve a dinner of American favorites and international inspirations. Find out what they have in store for the meal: Asian Consommé with Shrimp and Pork Dumpling Sassafras-Smoked Duck Confit with Root Beer Gastrique, Wild Mushrooms, and Leeks Mantecato Risotto with White and Green Asparagus and Black Truffles Pan-Roasted Black Sea Bass with Morels and Pickled Ramps Herb-Roasted Australian Lamb Rib-Eye with Spiced Eggplant Purée, Couscous, and Little Golden Beets A Sweet Idea by Vidalia To view the full menu and make a reservation, click here.

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Eye Candy: Maine Crab Cones

crab cones Mitchell Kaldrovich of Sea Glass served these Maine crab cones with almond–bacon crumbs during the reception that preceded his New England–style Beard House dinner. See more photos from his elegant menu here.

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