Eat this Word: Madeleine
WHAT? 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
On the Menu: March 27 through April 2
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 >
News Feed: March 25, 2011
John Mariani on the rise of Italian food. [NPR]
Why do international food congresses ignore regional cuisine? [WSJ]
Grocers and cart vendors fight over territory in New York City. [WSJ]
The bacon-dessert trend trickles down to Denny's. [Chicago Tribune]
A new technique for a
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
Recipe: 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.
News Feed: March 24, 2011
A food-themed elegy for Elizabeth Taylor. [Chicago Tribune]
Frito-Lay revamps chip recipes with natural ingredients. [WSJ]
Tips for flaky pastry dough, without the hassle. [LAT]
Readers divided over Myhrvold's Modernist Cuisine. [SMH]
On the Menu: Portland Panache
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
News Feed: March 23, 2011
Behind the James Beard Awards: a cookbook reviewer shares her journey. [LAWeekly]
How to choose a cut of steak. [SE]
Jam therapy: Laura Ann's Jams. [LAT]
The Atlantic interviews Sam Caliglione of Dogfish Head Brewery. [Atlantic]
JBF LTD Launching April 12
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.
On the Menu: Shenandoah Splendor
The Homestead in Hot Springs, Virginia
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@beardfoundation
The folks at Martin Yan's @MYChinaSF are holding a Friends of James Beard Benefit on 6/9! Menu and other info here: http://t.co/LAFpnmRoec
This week on "Taste Matters", JBF's Mitchell Davis sits down with Bonnie Stern, aka "Canada's Julia Child" http://t.co/qjcnzFPznm
Next month at the #jamesbeardhouse: 2012 #jbfa winner Chris Hastings of Birmingham's Hot and Hot Fish Club http://t.co/n0qagSR1Y4
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