On the Menu: October 31 through November 6
Here’s what’s happening at the Beard House and around the country next week:
News Feed: October 29
How to handle Brussels sprouts. [SE]
Food matters on the campaign trail. [CNN]
The cult following of In-N-Out. [Press Democrat]
The history of candy as a central component of Halloween. [Smithsonian]
Get to know Wiccan cooking. [Atlantic]
Recipe: La Condesa's Rosemary–Brown Butter Ice Cream
We're loving this soulfully sweet ice cream from the team at Austin's La Condesa. Made with brown sugar and nutty beurre noisette, it's the perfect candidate for stewed or baked fall fruits à la mode.
Power Lunch at Chez Panisse with Michael Pollan and Alice Waters
A once-in-a-lifetime package just landed on the JBF online auction block: lunch with foodie do-gooders Michael Pollan and Alice Waters at the temple to California cuisine, Chez Panisse. On top of this meeting of the sustainability-focused minds, you'll also get one copy each of Pollan’s Food Rules: An Eater’s Manual and Waters’s In the Green Kitchen: Techniques to Learn by Heart. (But if you want to get their autographs, you're on your own.)
Learn more about this exciting opportunity!
News Feed: October 28
Six months after the oil spill, Gulf Coast fishermen continue to struggle. [Atlantic]
Retro Halloween candy... [Chicago Tribune]
...and Halloween treats for adults. [Chicago Tribune]
Submit your nominations for the Eater Awards. [Eater]
The Los Angeles
Recipe: Lawrence Chu's Home-Style Oxtail Stew
This Chinese-style oxtail stew is go-to comfort food for Bay-Area chef Lawrence Chu. Once you taste the succulent, hours-long braised meat, which is scented with ginger, star anise, and chile paste, it will become a favorite in your home as well.
On the Menu: Harvest to Heat
The just-published Harvest to Heat cookbook celebrates the collaborative efforts of the visionary small-scale farmers, artisanal producers, and prescient chefs who are leading the charge to shape the future of our food world. Monday night's Beard House dinner will showcase five of the book’s influential chef-advocates and their exquisite farm-to-table cuisine. Check out the menu below (and click here to make your reservation):
Hors d’Oeuvre
Chilled Island Creek Oysters with Crisp Shiitakes, Scallion Spears, and Roasted Shiitake Mignonette
Crisp Pete’s Farm Pork Cheeks with Apple Butter and Candied Bacon
Baffoni’s Poultry Farm Chicken Liver Pâté with Hazelnuts, Late-Summer Berry Preserves, and Raw Local Honey on House-Baked Brioche
Cured Foie Gras with Autumn Fruit
News Feed: October 27
Eye Candy: A Toast
Osteria Stellina's Christian Caiazzo and his team celebrate with shots after sending their final course out of the Beard House kitchen.
See more photos of Christian Caiazzo's Beard House dinner here.
James Beard's Recipe Box: Molasses Cookies
To celebrate yesterday's reissue of James Beard’s American Cookery, we have invited cookbook authors, food writers, and chefs to prepare one of its recipes. In the coming weeks we will publish these writers’ reflections on cooking from one of the most important works in the history of our country’s cuisine. We hope their essays inspire you to do the same. First up is freelance writer and cookbook author Lauren Chattman. Stay tuned for dispatches from Mollie Katzen, Dorie Greenspan, Jennifer McLagan, and more. – JBF Editors
Just when I was thinking that it was time to fill the cookie jar with something old-fashioned for fall, James Beard’s American Cookery arrived in the mail. Paging through the book, my eye focused on page 721, a recipe for
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