by jbfauthor on March 03, 2010
This hearty buffalo steak recipe comes from the menu at
8100 Mountainside Bar & Grill, where chefs Pascal Coudouy and Reese Hay thrill snow bunnies and foodies alike against a backdrop of the stunning Rocky Mountains. Paired with morels and roasted garlic, this meat has all the brawn of beef.
by jbfauthor on March 02, 2010
Italian maven Lidia Bastianich, fusion pioneer Wolfgang Puck, and kitchen science
cognoscente Alton Brown will share the podium at this year's James Beard Foundation Awards, which will go down on Monday, May 3, at Lincoln Center. The theme of this year's ceremony is "The Legacy Continues," a nod to the lasting impact that James Beard and his successors have had on American cuisine. We're asking every chef who has won our Outstanding Chef award (Daniel Boulud, Thomas Keller, Grant Achatz, and others) to shine a spotlight on chefs whom they believe are extraordinary examples of excellence in our culinary world. The 2010 Awards Gala Reception will feature dishes from these established and emerging talents from around the country. (Some of our Outstanding Chef winners will be handing out this year's medals, so expect to see some of the big names in the house, too).
We've also tapped Kelly Choi, host of
Eat Out NY and
Top Chef
by jbfauthor on March 02, 2010
After apprenticing with renowned JBF Award winner Georges Perrier (Le Bec-Fin), Carlo deMarco set out on his own in the Main Line area of Philadelphia. After opening 333 Belrose and Firecreek Restaurant & Bar, he quickly attracted his own fans and accolades (including a coveted “Chef to Watch” designation from
Esquire). We’ll get a taste of his contemporary American cuisine to the Beard House on Friday, March 5:
Apple Trio > Apple Cider Bisque with Crisp Apple Chips; Green Apple, Bibb Lettuce, and Maytag Blue Cheese Salad with Candied Walnuts; and Chicken Livers with Spiced Apple Compote
Pan-Seared Copper River Salmon with Warm Black Lentil Salad, Lobster–Tarragon Sauce, and Micro-Arugula
Coffee and Macadamia–Crusted Pork Tenderloin with Slow-Roasted Yams and Mango, Lime, and Ginger Salsa
Candied Bacon–Crusted Squab Breast with Anson Mills Grits, Molasses-Spiked Collard Greens, and Jus
by jbfauthor on March 01, 2010
Hugh Acheson's Cuban-inspired braised pork shoulder is the perfect dish for the last leg of winter. Spicy, comforting, and brightened with a trio of lemon, lime, and orange zests, it will help keep your spirits aloft through the thaw.
by jbfauthor on March 01, 2010
Mike Davis of Terra in West Columbia, South Carolina, served this classic New Orleans shrimp rémoulade at the Beard House last month; he made the dish extra special by adding fried green tomatoes and Benton's country ham.
See more photos of his Southern menu here.
Brian Cartenuto (center) and his staff from Cantinetta pose under James Beard's portrait after wrapping up their Italian dinner at the Beard House. Click here to see more photos from the evening.
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