Eat this Word: Madeleine

madeleinesWHAT? Sweet seashells. These delicate, scallop-shaped cookies have a history that long predates Proust's memory stimulant. Culinaria France recounts what sounds like a legend to us, that the cookies first became popular back in the 18th-century, when the Duke of Lorraine, a consummate party host, found himself short a pastry chef while entertaining one night. With no time to spare, the Duke was forced to turn to his chambermaid Madeleine to create sweets for his guests. She whipped up her grandmother's airy, bite-sized cakes and, thus, the madeleine was born. Chances are her grandmother, if she existed, came from Commercy, the town whose bakers have been known for centuries throughout France for their delicate, hump-back madeleines. The batter is a simple mixture of eggs, sugar, and flour; it is a molded pan that gives madeleines their distinct appearance. When fresh from the oven, the cakey cookies have a moist and light interior and crisp outer

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On the Menu: March 27 through April 2

On the Menu
Here’s what’s happening at the Beard House and around the country next week:

Sunday, March 27, 6:oo P.M.
Sunday Supper at Chelsea Market
Lined with grocers and charming eateries, Chelsea Market is New York’s one-stop shop for every gourmand’s needs. Back by popular demand, this convivial Friends of James Beard Benefit will feature a diverse group of talented chefs who will gather under its roof to prepare the ultimate family-style meal.

Monday, March 28, 7:00 P.M.
Celebrity Chef Tour
The Celebrity Chef Tour began in 2004 as a way to bring the unique experience of dining at New York City’s historic James Beard House to cities around the country. At each Celebrity Chef Tour dinner, some of the nation’s top chefs come... Read more >

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JBF Joins Foodspotting

Maybe you've noticed, but we've got a new way of sharing all the great food we eat when we're out and about. JBF is on Foodspotting. This unique website and mobile app allows users to find, share, and recommend amazing food to their friends and followers by taking photos of dishes you love. Not only are we out there spotting under the James Beard Foundation handle, we've collaborated with some of our past JBF Award–winning chefs to create guides featuring the food at their own restaurants. Our Regional Best Chef winners told us, in their own words, what their favorites dishes are and which foods best

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Recipe: Ricotta Soup with Fried Eggplant

Ricotta Soup with Fried Eggplant We can always count on simple soups to get us through these final stretches of chilly weather. Here's a delicious and easy one from the team at the renowned Vetri in Philadelphia. The silky ricotta broth and crunchy eggplant garnish will perk up those winter-weary taste buds.

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On the Menu: Portland Panache

Chris Carriker While the Gilt Club brings a rare touch of glamour to the famously laid-back city of Portland, its food hits all the right notes for the community’s discerning locavores. Chef Chris Carriker will make his James Beard House debut this Saturday and there are still seats for the taking. Take a look at his menu of French-inflected Northwest cuisine below, then click here to make your reservation. Hors d’Oeuvre Foie Gras Terrine with Shortbread, Quince, and Sauternes Gelée Pheasant Boudin Blanc with Housemade Prune–Port Mustard Spring Chinook Salmon with Housemade Lardo and Smoked Salmon Caviar Oregon Elk Tartare and Quail Egg Toasts with Crispy Shallots and Shaved Black Truffles Pairing: Firesteed Riesling 2008 Dinner Housemade Charcuterie

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JBF LTD Launching April 12

JBF LTD If there's one trend that's already apparent in a still young 2011, it's the pop-up restaurant. We're getting in on the fun with our own temporary space called JBF LTD, which will be located in New York's Chelsea Market. It will feature nightly dinners by high-profile chefs; daytime café-style fare by Great Performances; and culinary programming and interactive food-themed experiences. Get all the details at the production's microsite, jamesbeard.org/popup.

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On the Menu: Shenandoah Splendor

The HomesteadThe Homestead in Hot Springs, Virginia

Surrounded by Virginia’s majestic Allegheny Mountains, the luxurious Homestead resort offers guests a charming and historic Shenandoah Valley getaway. Nowhere is that distinctive Southern charm more fully on display than in the resort’s elegant dining room, where executive chef Mark Gallaudet serves playful renditions of classic regional dishes. Gallaudet and his team, Tom Ruth, Todd Bemis, and Pastry Chef Michel Finel, will present their tempting cuisine at tonight's Beard House dinner, and reservations are still available. Check out the menu below, then click here to secure your seat. Hors d’Oeuvre Lamb Rillettes with Stone-

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