News Feed: May 10
Sidle up to the Manhattan Cocktail Classic this weekend. [NY Mag]
Apronistas reclaim the housewife's kitchen uniform. [LAT]
Do free-range animals carry a greater risk of food-borne illness? [Atlantic]
How the internet changes the way we eat. [Salon]
An American is crowned the winner of a shrimp-wonton-eating
The Bookshelf: The Charleston Chef's Table
As we scanned the names and dishes that fill the pages of food writer and critic Holly Herrick’s new cookbook, The Charleston Chef’s Table, something struck us: the city of Charleston, where Herrick works and lives, boasts three back-to-back medals for Best Chef: Southeast, with Robert Stehling, Mike Lata, and Sean Brock winning in 2008, 2009, and 2010, respectively. If that streak doesn't convince you to hightail it to the Lowcountry culinary mecca, perhaps Herrick’s book will: it profiles more than 60 of the city’s restaurants, complete with beautiful photography, appealing regional recipes, and bits of local culinary history.
To entice you even more,
On the Menu: May 9 through May 15
Here’s what’s happening at the Beard House and around the country next week:
Monday, May 10, 7:00 P.M.
Malaysian Kitchen
We’re honored to be hosting the closing dinner of NYC’s Luckyrice Festival, a celebration of the depth and breadth of Asian cuisine. We’ll be joined by Malaysian-inspired chef Zak Pelaccio and Malaysian-born Simpson Wong for a meal filled with the rich flavors of this multicultural cuisine.
Tuesday, May 11, 6:00 P.M.
The Great South African Wine Show
Join us at the breathtaking Tribeca Rooftop for the largest tasting of South African wines in United States history. At this walk-around event you will be able to taste over 400 wines from over
News Feed: May 7
Marc Forgione recounts his work at the JBF Awards. [NY Mag]
Brooklyn Bridge Park's Pier names its food vendors. [WSJ]
The San Francisco Chronicle puts tequilas to the test. [SF Gate]
NOLA residents stock up on seafood as oil spill threat grows. [NYT]
Show Mom you care with this picnic from Chow. [Chow]
On the Menu: Zak Pelaccio and Simpson Wong
At Monday night’s Beard House dinner, we’re celebrating the tasty side of multiculturalism: Zak Pelaccio and Simpson Wong will prepare a meal that showcases the vibrant cuisine Malaysia, where Indian, Chinese, and Thai influences have intermingled for centuries. See what’s on the menu below:
Roasted Hudson Valley Duck and Mango Salad
Curry Laksa > Traditional Northeastern Malay Noodle and Fish Soup with Coconut Broth
Halibut with Malaccan Pineapple Curry
Slow-Cooked Short Rib Rendang with Aromatic Curry and Coconut Rice
Assorted Malay Desserts:
Coconut Cream Panna Cotta
Pudding Raja > Duck Egg Yolk Threads with Aromatic Sweet Syrup
Rhubarb Sticky Rice with Crème Anglaise
Seats are still available, so visit the official event page to... Read more >
On the Menu: China's Famous Ducks
At Tuesday night’s Beard House dinner we were lucky to welcome a delegation of chefs and VIPs from the Beijing Tourism Administration. The highlight of the evening’s menu? Beijing’s famous Quanjude roast duck. After hanging in the Beard House kitchen for two days (the extended hanging allows the skin to thoroughly dry, ensuring that classic crispy skin), the ducks received a basting of a secret sweet sauce, then went into a 500-degree oven to roast until golden brown. After a tableside carving, the duck was served with all the traditional accoutrement, including pancakes, cucumbers, and that classic sweet sauce.
Although the delicious Chinese delicacies certainly had everyone talking, what really got the room buzzing was the announcement of our upcoming
News Feed: May 6
Slate introduces a weekly food podcast, The Sporkful. [Slate]
Give Sauternes a chance. [WSJ]
Ceviche is a fast and refreshing appetizer for summer. [Chicago Tribune]
Thanks to pesticides, American farmers now contend with resistant weeds. [Atlantic]
Wedding cake alternatives.
Eye Candy: 2010 JBF Awards
Alton Brown, JBF president Susan Ungaro, Lidia Bastianich, and Ted Allen pose for a photo on the red carpet before the 2010 JBF Awards ceremony. Click here to see more images from the big night.
News Feed: May 5
The New York Times recaps the Beard awards... [NYT]
...and the Chicago Tribune summarizes Sunday’s Media & Book Awards. [Chicago Tribune]
Photos of the delicious food served at the Beard Awards. [EMD]
Get to know a few of the Outstanding Chef Award nominees. [Bon Appétit]
Recipe: Grilled Rack of Lamb with Honey–Pasilla Glaze
Slender and dark, the mild pasilla chile is the dried descendent of the chilaca pepper. Mexican chefs treasure its earthy flavor and soft heat, sprinkling it in stews, moles, and sauces for meat dishes. For his delicious grilled rack of lamb, JBF Award winner Rick Bayless toasts and blends the chilies with honey and spices to produce a glossy and brightly flavored marinade.
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