News Feed: August 9
How do restaurants build their wine lists? [WSJ]
To serve or not to serve: meat at vegetarian weddings. [NYT]
Great moments in junk-food history. [NYT]
In Brooklyn, amateur bakers are going pro. [Brooklyn Paper]
Recipe: Tawa Baingan
This Indian recipe for roasted eggplant and spiced mashed potatoes comes from chef Vikram Sunderam of Rasika Restaurant. A tawa is a flat and sturdy pan used in Indian cooking, but you don’t need one to make this dish: the tawa's American cousin, the griddle, will work just fine. (Baingan simply means eggplant.)
On the Menu: August 8 through August 14
Here’s what’s happening at the Beard House next week:
Tuesday, August 10, 7:00 P.M.
Best of D.C.
It’s comforting to know that no matter what is happening in the House and the Senate, Washington, D.C.’s dynamic food scene remains as deliciously compelling as ever. Find out for yourself when this group of D.C. power chefs visits us at the Beard House.
Wednesday, August 11, 7:00 P.M.
Great Friends, Great Chefs
For years this powerhouse group of Beard House alums has collaborated on Taste of the NFL, an event that raises money to fight hunger and whose founder, Wayne Kostroski, won JBF’s 2010 Humanitarian of the Year award. Eager to reunite, they’ll be cooking together in our kitchen for the first time ever.
Thursday, August 12, 7:00
News Feed: August 6
The Senate passes the Child Nutrition Bill. [WP]
The joys of small-batch jams. [LAT]
Viognier may be challenging, but give it a chance and your relationship will bloom into something beautiful. [WSJ]
Meet charnushka, a peppery seed with a hint of licorice flavor. [SE]
The antioxidant weed you
Eye Candy: Seasonally Sweet
Peter Hoffman, who launched locavorism at New York's Savoy 20 years ago, served this black pepper shortcake with summer fruits and honey lavender ice cream at his midsummer Beard House dinner. The dessert was made with ingredients that Hoffman and Savoy alums handpicked from the Union Square Greenmarket that day.
See more photos here.
Recipe: Corncake with Blueberry Compote
Summer is hot enough already—why break a sweat in the kitchen? For an easy midweek dessert, make this crumbly corncake with blueberry compote. The topping is sweetened with apple juice instead of sugar, which helps the blueberries' natural flavor shine.
News Feed: August 5
Tipping in restaurants around the world. [HuffPo]
Condé Nast wields brands in foreign restaurants. [WSJ]
Chefs file lawsuit against major olive oil brands. [AP]
The perfect
Recipe: Oysters with Cucumber Water
Thank goodness the don't-eat-oysters-in-summer myth no longer applies: a chilly plate of them can be just the thing to help us weather this swelter. We've got our shuckers ready for these refreshing oysters from chef Michael Schulson, doused in mellow cucumber water and spiked with serious zing from ginger and jalapeño.
News Feed: August 4
We all scream for ice cream... [Time]
...and its high price! [NYT]
But would you try barbecue ice cream? [WSJ]
North Atlantic seafood is still sustainable and safe to eat. [Boston Globe]
Chickens move into Bronx
Eye Candy: Grilled Cheese Sandwich with Gelled Tomato Soup
Oklahoma chef Marc Dunham shrunk this classic soup-and-sandwich combo down to a single bite for his recent Beard House dinner. Check out more photos here.
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