Eye Candy: Top Taco
Rene Ortiz, who earned his chops under JBF Award winners Daniel Boulud, Jean-Louis Palladin, and Douglas Rodriguez before opening La Condesa in Austin, cooked up a contemporary Mexican menu at the James Beard House earlier this month. We're wishing we could have tried his funky tacos, stuffed with barely seared venison, oak-smoked white jalapeño salsa, cucumber–mint salad, and fennel pollen crema.
Have a look at more photos here.
News Feed: August 24
How James Beard helped Michael Romano focus on his passion for cooking. [Atlantic]
The real deal on the salmonella scare. [Salon]
Forget what you know about your tastebuds. [Sydney Morning Herald]
News of the weird: a sliced-bagel tax in New York. [WSJ]
Some secrets from
On the Menu: Portland’s Rising Star
A recent JBF Rising Star Chef semifinalist and one of Food & Wine’s 2010 Best New Chefs, Matthew Lightner has been getting attention for his bold new way with seasonal cuisine at Portland's Castagna. He's taking over the Beard House next Wednesday, and we can't wait for a taste of his understated yet enticing menu. You can make a reservation by clicking here.
Hors d’Oeuvre
Lardo and Tomatoes on Brioche
Salmon on Rye Toasts
Cheese Puffs with Garlic Aïoli
Crispy Pigs’ Ears with Radishes and Hazelnuts
Pairing: Matello Ribbon Ridge Pinot Gris 2009
Dinner
Willamette Valley Onion Salad with Caramelized Allium Vinegar, Herbs, and Crisp Vegetables
News Feed: August 23
Mario Batali dishes on upcoming megamarket Eataly. [NYM]
The 50 best cookbooks of all time. [Guardian]
Food trucks provide gourmet chefs with a kitchen of their own. [NPR]
Eye Candy: Food in Photos
At his recent Beard House dinner, chef Peter DeRuvo taped photos of his planned dishes on a wall in the James Beard House kitchen.
See more photos here.
On the Menu: August 22 through August 28
Here’s what’s happening at the Beard House next week:
Monday, August 23, 7:00 P.M.
Four-Diamond Farmland Feast
The bucolic Joseph Decuis offers guests a unique culinary experience at its AAA Four-Diamond eatery, boutique inn, heritage farm, and Wagyu-raising cattle ranch. Executive chef Aaron Butts, who completed high-profile stages at the Fat Duck and El Bulli, oversees the modern American cuisine.
Wednesday, August 25, 7:00 P.M.
Seasonal Seafood Celebration
Chef and owner Mike Stollenwerk has been reeling in the praise from critics like the Philadelphia Inquirer’s Craig LaBan, who raved that Stollenwerk “ranks among the city’s best seafood cooks,” while Philadelphia magazine recently declared
Ask a Chef: Holly Smith, What are Your Favorite Flavor Combinations?
Holly Smith, who won the JBF medal for Best Chef: Northwest in 2008, tells us her favorite flavor combinations.
Recipe: Lime Flan Parfait with Blueberries and Watermelon Granita
Print’s Heather Rodriguez-Carlucci whipped up this triple-decker dessert at Chefs & Champagne, but the preparation is also doable at home. The flan gets some zing from lime curd, which is made by combining beaten eggs with sugar and the highly acidic fruit juice. The granita, a frozen Italian treat with coarse ice crystals, can (and should) bypass the ice cream churner: just place a shallow container of fruit syrup in the freezer and use a fork to periodically rake up ice as it forms. (The pros call this still freezing.)
News Feed: August 19
The 10 best new restaurants in America. [Bon Appétit]
Try some of the hottest summer cocktails in NYC. [TONY]
Alan Richman puts Shake Shack to the test. [GQ]
An ode to mezcal. [NYT]
Wine goes great with rock 'n' roll. [Chow]
Eat this Word: Yuzu
WHAT? Chic citrus. Thought to be a hybrid of the sour mandarin and the Ichang lemon, yuzu is a golf ball-sized fruit with a thick bumpy rind that ranges from green to vibrant yellow depending on its ripeness. Although the fruit originated in China, the Japanese adopted this ambrosial gem as part of their traditional winter solstice yuzu-yu, a bath in which whole yuzu are wrapped in cheesecloth and floated in the hot water so the fruit's intoxicating aroma—with notes of lime, lemon, and grapefruit—rises to meet the bather. The ultra-tart yuzu is not usually eaten whole but is used as an accent in many traditional Asian dishes and has recently come into vogue in restaurants across the U.S.
WHERE? Aaron Butts's Beard House Dinner
WHEN? August 23, 2010
HOW?
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