On the Menu: December 26 through January 1

Walking up the Beard House back stairsHere’s what’s happening at the Beard House next week: Tuesday, December 28, 7:00 P.M. Tennessee Pearl Deemed “first class” by the New York Times, Chattanooga’s St. John’s Restaurant is as timeless and elegant as the state’s gemstone, the pearl. We’re pleased to welcome executive chef Daniel Lindley, a Gramercy Tavern alum and two-time JBF semifinalist, and winemaker Chris Bratcher to their Beard House debuts. Friday, December 31, 9:00 P.M. New Year’s Eve Celebration Ring in the New Year with good cheer and great food at our annual New Year’s Eve dinner! With L’Atelier de Joël Robuchon alum André Marrero and fellow FCI talents in the kitchen, this year’s party promises to be the most festive yet. For details and

Comments (0)

Recipe: Lee Chizmar's Oysters with Crisp Shiitakes, Scallions, and Roasted Shiitake Mignonette

Oysters with Crisp Shiitakes, Scallions, and Roasted Shiitake Mignonette Chef Lee Chizmar's uses roasted shiitakes and Champagne vinegar to make a festive mignonette for these oysters on the half shell.

Comments (0)

Mobilizing: Can Chefs Get Chicago to Green-Light Food Trucks?

Chef Matt Maroni's food truck, the Gaztro-Wagon, parked in downtown Chicago
On the final day of the 2010 National Restaurant Association Show in Chicago, Mobi Munch—the country’s “first mobile food service infrastructure company,” according to its website—drove its slick prototype onto the “Food Truck Spot” pavilion. Attendees drifted in and out of the crimson red vehicle, which was souped up with gas heat, waste containment, and a POS system. A banner overhead rallied: “Take your eats to the streets with Mobi Munch!”

If an entrepreneur had been moved to buy the truck and speed off to launch his own itinerant eatery, he wouldn’t have made it beyond the parking lot: food trucks—specifically those from which chefs both prepare and serve food—are illegal on the Windy City’s streets. (The city does permit mobile vendors to sell prepackaged goods that were cooked in a licensed

Comments (0)

On the Menu: December 19 through December 25

Beard House dining roomHere’s what’s happening at the Beard House next week: Sunday, December 19, 12:00 P.M. Latin Brunch Fiesta Julian Medina and the culinary team behind his growing pan-Latin/Spanish restaurant empire are coming to the Beard House to serve our favorite meal of the week, brunch. Known for bold flavors and fab cocktails, Medina’s eateries have earned raves from critics ranging from Sam Sifton of the New York Times to Gael Greene of New York magazine. Monday, December 20, 7:00 P.M. Festive Mexican Christmas At Zahav, Michael Solomonov did for Israeli food what David Chang has done for Asian food, according to the New York Post. Now Solomonov, along with his partner Steve Cook and executive chef Lucio Palazzo, have modernized

Comments (0)

On the Menu: 2011 Food Trends

trendsClockwise from top left: Matthew Lightner's Willamette Valley onion salad with caramelized allium vinegar, herbs, and crisp vegetables; Three Tarts Bakery mallomars, Del Posto's one-hundred layer lasagna; flavored butters at the Girl and the Goat

‘Tis the season to be predicting trends! We know that trying to find the next big thing in food isn’t an exact science, but we do have a decent track record to fall back on: in our 2010 trend forecast, we hit the mark with macarons and meatballs. So we’re feeling pretty confident that these emerging trends will make headlines in 2011: Upscale snack cakes and candy bars: The new Lulu’s Bakery in Manhattan’s

Comments (0)

Recipe: Luis Pous's Foie Gras Cuban Sandwiches

Recipe for Foie Gras Cuban Sandwiches In this unexpected twist on the Cuban sandwich, Luis Pous makes a layered filling of rich foie gras, cinnamon-scented bananas, and fiery jalapeño pesto.

Comments (0)

Pages