by jbfauthor on March 08, 2010
While the rest of foodie nation eagerly awaits the next helping of
Top Chef, we're getting a between-seasons taste of the show's latest and greatest hitters. Tonight the Beard House is welcoming
Top Chef host Tom Colicchio and the chefs who help keep his acclaimed empire humming, including Damon Wise of Craft and the folks at the just-launched Colicchio & Sons. Here's a peek at the menu:
Ricotta and Black Truffle Ravioli with Puntarelle and Slow-Cooked Egg
Halibut with Spring Onions, Black Garlic–Braised Mushrooms, and English Pea Purée
Stuffed Squid with Cavalo Nero, Black Risotto, Spicy Tomatoes and Cocoa Nibs
Suckling Pig with Fava Beans
Roasted and Braised Elysian Fields Lamb with Morels and Stinging Nettles
Meyer Lemon Napoleon
Milk Chocolate–Passion Fruit Panna Cotta with Salty Caramel and Sweet Milk Sorbet
But it
by jbfauthor on March 05, 2010
Here's what's happening at the Beard House next week:
Monday, March 8, 7:00 P.M.
The Art of Craft
Though he became a household name as a Top Chef judge, Tom Colicchio has long been a celebrity in foodie circles. The winner of four JBF Awards, Colicchio began his culinary ascent at Gramercy Tavern and has since made an indelible mark on the industry with his empire of Craft restaurants. For this special dinner, he and the chefs of his NYC restaurants will create a menu of their signature straightforward yet nuanced cuisine.
Tuesday, March 9, 7:00 P.M.
Top Chef Sibling Rivalry
Superstar siblings Bryan Voltaggio and Michael Voltaggio kept Top Chef viewers riveted last season with their cutthroat kitchen rivalry. At this exciting event, Bryan
by jbfauthor on March 05, 2010
Planning on being in Kentucky this fall? Tickets just went on sale for our 16-night Cookin’ in the Bluegrass Celebrity Chef Dinner Series at the Kentucky Horse Park’s Farmhouse. The events, which coincide with the Alltech FEI World Equestrian Games, will take place September 25-October 10, 2010, and will feature JBF Award winners and acclaimed Kentucky-area chefs. For details, an event schedule, and ticket purchases,
please click here.
by jbfauthor on March 05, 2010
In addition to running his restaurant, Cypress, and its in-house charcuterie program, chef Craig Deihl operates
Artisan Meat Share, a CSA-based business that produces house-cured and -smoked meats for 100 local members. He includes
these savory lard biscuits in the quarterly shares—we love them slathered with rillettes or butter.
by jbfauthor on March 04, 2010
Two servers exchange a tray of palate-cleansing chillers made with Ciroc vodka, frozen fruit, and verjus, a highly acidic juice that's pressed from unripe grapes. For more photos of the dinner, which was prepared by Scott Mickelson of Paragon at Foxwoods Resort,
click here.
by jbfauthor on March 03, 2010
WHAT? Haute boil-in-bag cooking. Conceptually the opposite of pressure cooking, sous-vide is a technique whereby foods are vacuum sealed in plastic bags and cooked in a temperature-controlled water bath. It was developed by Georges Pralus in 1974, while he was working at Troisgros. Sous-vide spread throughout the Michelin three-star set, but it didn't make a large impact in the United States until now, when it seems to be filling a vacuum. Because most sous-vide dishes are prepared individually, it aids in portion control and increases efficiency on the hot line. Cooking in a sealed environment also minimizes product shrinkage. And rather than evaporating into the air, the juices and flavors remain trapped inside the bag. The sous-vide technique also proves helpful as chefs increasingly travel to cook guest dinners; they can literally just boil in the bag, slit it open, and serve.
WHERE?
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