Eat this Word: Pot-au-Feu

by jbfauthor on April 19, 2011

WHAT? A "pot on the fire." Much more than the earthenware or cast-iron pot it is cooked in, pot-au-feu refers to a hearty, family-style French dish of meat (usually beef or chicken, with the addition of marrow bones, veal, pork, or mutton) and vegetables (traditionally carrots, turnips, celery, onions, and leeks) that is slowly cooked in water or consommé. The rich and meaty broth that results is served with croutons or pasta as a first course, followed by a main course of the meat and vegetables, which is accompanied by mustard or horseradish and cornichons. WHERE? Ray Garcia's Beard House dinner WHEN? April 22, 2011 HOW? McGrath Family Farms Spring Harvest Pot-au-Feu with Morels and Rutabaga

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Recipe: Scallops with Spring Pea and Grana Padano Purée

by jbfauthor on April 18, 2011

We’re looking forward to using the first crop of peas in this lovely dish from Piero Premoli of Atlanta’s Pricci. He blends the springtime spheres with nutty Grana Padano cheese to make a tasty complement to marjoram-seasoned scallops. Get the recipe here.

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On the Menu: April 17 through 23

by jbfauthor on April 15, 2011

Here’s what’s happening at the Beard House next week: Sunday, April 17th, 6:00 P.M. Seventh Annual Tapas Challenge Back after a two-year hiatus, our tapas challenge has returned! Join the James Beard Foundation Greens when three of Nantucket’s top chefs face off in our annual tapas and wine pairing competition. After taking home the title in 2008, Tom Berry returns to defend his championship against two of Nantucket’s best chefs, Mike Lascola of American Seasons and Scott Osif of Galley Beach. Each chef will cook delicious dishes to pair with this year’s wines: Albariño, Grenache/Garnacha, and Syrah. The Greens will then judge each contestant’s pairings and decide the winner of this year’s

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Interview with Rising Star Nominee Gabriel Rucker

by Anna Mowry on April 14, 2011

Nominated for the Rising Star of the Year Award for the fourth year in a row, Gabriel Rucker continues to be one of the gutsiest chefs in Portland, Oregon's thriving restaurant scene. Read on to see what he told us about his favorite local eateries and some memorable calamari.

JBF: You opened Little Bird a few months ago. What made you want to open a restaurant that serves more traditional bistro fare?

GR: It’s something that Portland needed, and we wanted to do another restaurant but something different from Le Pigeon. We also wanted to reach a broader crowd and we thought a bistro would do that.

JBF: How’s it going so far?

GR: We made the space about twice as big, hoping that the menu would attract more people. We’re located downtown, across

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