Eat this Word: Fennel Pollen

fennel pollen WHAT? Obscure no more. Once a little known spice used by Tuscans on meat or in soups and stews, fennel pollen was introduced to an American audience by food writer Faith Willinger, an American who has lived in Italy for nearly a quarter of a century. In the 1990s she brought American chefs like Mario Batali to a butcher shop in Panzano, Chianti, owned by Dario Cecchini, who sells specialty products of the area, including fennel pollen. The flowers of the blossoming wild fennel plant are coated in a mass of yellow pollen and, when shaken loose, the powdery condiment imparts a sweet fennel flavor and aromatic flowery scent. Batali was quick to incorporate the spice in his repertoire. As he explained to us a few years ago, "You sprinkle a tiny dusting on something hot, and it gives you this heady fennel perfume. It's amazing." WHERE? Sustainable New England at the

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On the Menu: June 18 through June 23

Beard House Check out what's happening at the Beard House next week! Saturday, June 18, 7:00 P.M. Franco-Vietnamese Cuisine Last year downtown darling David Chang opened Má Pêche, bringing his popular brand of cuisine up to Midtown’s power lunch crowd. With chef/partner Tien Ho in charge of its bold France-meets-Vietnam menu, this restaurant is now a hot destination for the corporate set and in-the-know diners alike. Monday, June 20, 7:00 P.M. Sud de France Mediterranean Feast Aided by the gentle Mediterranean climate, the millennia-old winemaking of the Languedoc-

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James Beard-Themed Walking Tours of Portland, Oregon

Portland, Oregon"Portland at that time was a rich city with magnificent houses and a tightly knit society composed largely of New Englanders, English and Scots. As the center of the shipping, lumber and fishing industries, it had the raw vitality that characterized large port cities of the era...Meier & Frank had become established as one of the great stores on the West Coast, and a luxury loving public enjoyed a continuous interchange with the East Coast and Europe. Good food abounded.” ―James Beard, Delights & Prejudices That’s how James Beard described his native city, circa 1896, the year his mother, Mary Elizabeth, opened the boarding house in which young Jim grew up. Fast forward a century and then some, add a few tattoos and some plaid shirts, and Portland, Oregon, is still a rich city where good food abounds. Robert Reynolds, a renowned chef and cooking teacher, is showing off Beard’s Portland. As Reynolds

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Recipe: Blueberry Kuchen

Blueberry kuchen If you hail from the Midwest, you may have heard of kuchen: it's the German word for cake. These crumbly and streusel-topped treats were imported to the Dakotas, Minnesota, Wisconsin, and other states in the region by German immigrants. This kuchen recipe from chef Jeffrey A. Savage of On the Marsh Bistro is made with almond flour and juicy blueberries. If you want to make it extra special, spin up a batch of his Grand Marnier–blueberry ice cream to go on top.

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On the Menu: Clyde Common

Chris DiMinno A protégé of JBF Award winner Dan Barber, Chris DiMinno has made a name for himself on the hot Portland food scene with Clyde Common, his ultracool European-style gastropub. At tomorrow night's Beard House dinner, DiMinno will pair his must-have Pacific Northwest ingredients with exquisite hand-crafted wines from Big Table Farm in Gaston, Oregon. You can make a reservation here. Hors d’Oeuvre Chicken-Fried Chicken Liver Skewers with Aïoli Clyde Common Charcuterie Smoked Trout Crostini with Sweet Onions and Crème Frâiche Farmer’s Cheese with Woody Herbs Pairing: Jeffrey Morgenthaler’s Barrel-Aged Negroni Dinner Northern Pacific Hay-Cured Salmon with Rye Panzanella Pairing: Big Table Farm Brooks Estate Vineyard Riesling 2009 Wild Mushroom Stew

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On the Menu: Carnivore’s Delight

Michael Lomonaco New Yorkers looking for a steakhouse that’s a cut above the rest know to head to Porter House New York. Join us this Wednesday night when chef Michael Lomonaco teams up with celebrated pastry chef Wayne Harley Brachman and master sommelier Roger Dagorn to create a Beard House meal that is a true carnivore’s delight. Click here to make your reservation.

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