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On the Menu: August 1 through August 7

by jbfauthor on July 30, 2010

Guests mingle in the Beard House. Here’s what’s happening at the Beard House and around the country next week: Monday, August 2, 6:00 P.M. Enlightened Eaters: A Workshop Our series on cooking seasonally continues when Top Chef contestant and natural foods chef Andrea Beaman returns to teach guests how to prepare delicious summer dishes with just-picked ingredients from local markets. Participants will learn how to maximize the health benefits of locally sourced food by cooking meals packed with nutrients as well as flavor. Tuesday, August 3, 7:00 P.M. Modern Asian When former Buddakan NYC chef Michael Schulson opens a new restaurant, Asian food lovers sit up and take notice. Schulson, as per Frank Bruni, “breathes intelligence and creativity” into his

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News Feed: July 30

by jbfauthor on July 30, 2010

A chef prepares a hors d’oeuvre at a recent Beard House dinner.The Foundation honors the lifetime achievements of Michael Batterberry. [NYT] Martha blogs about her time at Chefs & Champagne. [Martha Blog] Heading to the shore this weekend? Learn to shuck oysters first. [SE] Foods to avoid on a first date. [citypages]

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Recipe: Spiced Peaches with Yogurt Panna Cotta, Raspberry Coulis, Champagne Gelée, and Basil

by jbfauthor on July 30, 2010

Christina Lee of Recette employs spherification to create Champagne caviar for this festive panna cotta, but you can make a simpler component at home without channeling your inner Ferran Adrià. Just use powdered gelatin to set a straightforward gelée—no calcium chloride bath required.

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Recipe: Roasted Pineapple with Prosciutto

by jbfauthor on July 29, 2010

Scott Uehlein's Roasted Pineapple with Prosciutto We will always love the tried-and-true prosciutto and melon matchup, but we're digging this tropical twist from Scott Uehlein of the Canyon Ranch Hotel & Spa in Miami Beach. The cured meat is paired with tangy pineapple and finished with a mellow rosemary oil. It's great for a casual nibble with drinks.

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News Feed: July 29

by jbfauthor on July 29, 2010

6-26-10-FletcherShooting food? Have a look at these camera tips from a pro. [NYT] Foraging: a nutritious adventure for the curious. [LAT] Food packaging materials to avoid. [HuffPo] How to create a green cookout. [WSJ] Caffeine capitals of the United States. [

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Recipe: Mini Lobster Rolls

by jbfauthor on July 29, 2010

Marc Murphy's Mini Lobster Rolls Want a taste of the ocean that doesn't come with a sunburn or sand in your bathing suit? Make a plate of Marc Murphy's adorably pint-sized lobster rolls. His version is decidedly pro-mayonnaise, mixing the condiment with roasted garlic, tarragon, and Old Bay seasoning. We think it could convert even the staunchest members of the pro-butter camp.

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News Feed: July 28

by jbfauthor on July 28, 2010

A pile of tomatoes in the Beard House kitchen.Parade’s synopsis on the dishes and cars seen at Chefs & Champagne this past weekend. [Parade] How HipHamptons cooled down at C&C. [HipHamptons] Can eating insects go mainstream in the West? [BBC] Heritage chickens are making a comeback in restaurants and home kitchens. [Chicago Tribune] Five rules for improving your

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Eye Candy: Salame

by jbfauthor on July 28, 2010

Assorted salame A stack of housemade salame sits in the Beard House kitchen during the reception before Gregory LaPrad and Anthony Andiario's Beard House dinner in early July. LaPrad and Andiario have received rave reviews for their cooking at Quiessence, a temple to seasonal and local cuisine in the Arizona desert. See more photos of the event here.

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Recipe: Chilled Carrot Soup With Clotted Cream, Pistachios, and Mint

by jbfauthor on July 27, 2010

Matt Jennings's carrot soup Laced with fragrant spices, olive oil, and mint, this puréed carrot soup from chef Matt Jennings is packed with flavor. Jennings finishes the dish with a quenelle of clotted cream, which you can make ahead of time by letting a mixture of cream and buttermilk thicken at room temperature. (If you can't do that step beforehand, just grab an imported jar from Whole Foods or Dean and Deluca.)

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News Feed: July 27

by jbfauthor on July 27, 2010

The tent at JBF's Chefs & Champagne. Grub Street's lowdown on Chefs & Champagne. [Grub Street NY] Food deserts are a growing problem in both rural and urban areas. [Fox News] The overfishing of our oceans. [New Yorker] Pouilly-Fuissé may be making a comeback. [WSJ]

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