On the Menu: November 21 through November 27

by jbfauthor on November 19, 2010

Here’s what’s happening at the Beard House and around the country next week: Sunday, November 21, 10:30 P.M. Indian Street Food Workshop Anyone who has ever walked the streets of Delhi or Mumbai knows that no stroll is complete without a stop at one of the many food vendors hawking tempting plates of savory, spicy snacks smothered in tangy chutneys and cooling yogurt. Learn how to re-create those mouthwatering delicacies under the tutelage of culinary instructor and Indian street-food expert Rati Lohtia. Monday, November 22, 7:00 P.M. Old World Meets New World Set in a lovely small town, Uproot is proof that avant-garde elegance can succeed outside of major cities. With an AAA Four-Diamond award to his name, chef Anthony

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On the Menu: Old World Meets New World

by jbfauthor on November 19, 2010

Set in a lovely small town, Uproot is proof that avant-garde elegance can succeed outside of major cities. With an AAA Four-Diamond award to his name, chef Anthony Bucco has created a sophisticated contemporary American menu of classic dishes enhanced with modern techniques and ingredients. Here's what's on the menu (and click here to reserve your seat): Hors d’Oeuvre Foie Gras Torchon with Elderflower Meringue, Hazelnut Butter, and Fried Brioche House-Cured Organic Salmon with Watermelon Radishes and Bitter Chocolate Whiskey-Spiked Pears with Deep-Fried Pork Belly and Cinnamon Hamachi with Green Apple Mustard and Cider Gelée Pairings: Spiked Uproot Apple Cider Punch; Schramsberg Mirabelle Brut NV Dinner Barnegat Light Black Bass with

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Test Your Eat-Q: Thanksgiving

by jbfauthor on November 18, 2010

Every year on Thanksgiving, Americans throughout the country sit down to a feast of traditional dishes, continuing a harvest ritual begun almost four hundred years ago. But how much do you really know about the history of those tried-and-true Thanksgiving foods? Try this question: Which of these sea creatures was served at early Thanksgiving celebrations?

A. Shrimp B. Lobster C. Abalone D. Shark

Click through for the answer and more Thanksgiving trivia questions.

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Recipe: Jose Garces's Ham Hock and Tomato Stew

by jbfauthor on November 17, 2010

For this hearty and flavorful stew, JBF Award winner and Iron Chef Jose Garces takes smoked ham hocks—the tough cuts of pork located between the leg and foot—and simmers them for hours in a spicy, tomato-rich base.

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