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On the Menu: December 26 through January 1

by jbfauthor on December 23, 2010

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

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News Feed: December 22

by jbfauthor on December 22, 2010

Má Pêche hors d'oeuvreCraft distilleries proliferate throughout the Northeast. [NYT] A historic look at the sugar plum. [Atlantic] Serious Eats's best restaurants reviewed in 2010. [SE] Gift wines under $15. [HuffPo]

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News Feed: December 21

by jbfauthor on December 21, 2010

Má Pêche Join JBF Award winners Michael Schwartz and Michel Nischan at this year's Cayman Cookout. [The Genuine Kitchen] Ten essential food apps. [SE] Freeze gougères and fire 'em up later. [LAT] Beyond Champagne: France's other sparkling wines. [NYT] A map of America's food deserts. [Slate]

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

by jbfauthor on December 21, 2010

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.

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

by Anna Mowry on December 20, 2010

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

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On the Menu: December 19 through December 25

by jbfauthor on December 17, 2010

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

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News Feed: December 17

by jbfauthor on December 17, 2010

David Burke in the Beard House kitchenCreative cookie-dough illustrations. [NYT] The Los Angeles Times narrows 350 reader-submitted recipes down to ten favorites. [LAT] The history of the nutcracker. [Slate] Gift these Atlantic-approved cookbooks. [Atlantic] Harold McGee discusses his latest book, Keys to Good

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On the Menu: 2011 Food Trends

by jbfauthor on December 17, 2010

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

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News Feed: December 16

by jbfauthor on December 16, 2010

Serious Eats says foie gras is not unethical. [SE] Break a few rules to make the perfect apple pie. [LAT] Grub Street's guide to dining out on Christmas and New Year's. [Grub Street NY] Forest to table: the latest locavore trend. [Voice of America via Food News Journal]

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Recipe: Luis Pous's Foie Gras Cuban Sandwiches

by jbfauthor on December 16, 2010

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.

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