News Feed: June 13, 2011
"Man up" your dips, pizzas, and cheesecakes: recipes for Father's Day. [Chow]
Agritourism helps sustain sustainable farms. [NYT]
Inside the food habits of presidential candidates. [Eatocracy]
Maida Heatter, "
Pea Recipes
Sweet Pea Gazpacho
Made with sweet sugar snaps and just three other ingredients, this simple but vibrant soup shines with pure pea flavor.
Chilled English Pea Soup with Fava Bean–Almond Salsa
An inventive, Fresno chile–laced salsa gives this creamy soup a jolt of heat.
English Pea Risotto
This satisfying risotto works well as a side dish or a main course.
On the Menu: June 11 through June 16
Here's what's happening at the Beard House next week:
Saturday, June 11, 7:00 P.M.
Mouthwatering Italian, Memphis Style
Memphis may be the birthplace of rock ‘n’ roll, but these days the coolest place in the city is Michael Hudman and Andrew Ticer’s Southern-inflected Italian eatery. With a menu featuring dishes inspired by the chefs’ grandmothers, the restaurant’s fresh take on tradition is sure to satisfy your body and soul.
Tuesday, June 14, 7:00 P.M.
Organic Haute Cuisine
After working in the kitchens of Danny Meyer and Tom Colicchio, self-taught chef Dan Kluger went to work for Jean-Georges Vongerichten. Together they created NYC’s hip eco-eatery ABC Kitchen, where the vegetable-focused,
On the Menu: Mouthwatering Italian, Memphis Style
Michael Hudman and Andrew Ticer
Father's Day Brunch
Joseph Margate's Goat Cheese Popovers
News Feed: June 8, 2011
NY restaurant reviewers weigh in on their least favorite foods. [Village Voice]
Forget the blow torches and liquid nitrogen: a return to traditional cooking. [Daily Beast]
A new generation behind the counter in ethnic restaurants. [NYT]
Recipe: Crab Salad on Crackers
A celery-infused dressing gives a zippy bit of bite to these snack-sized crab salads from Matt and Ted Lee. Get the recipe here.
Recipe: Wild Mushroom Stew with Egg Yolk
Whether your version of foraging is a hunt across the forest floor or just a quick stroll through the farmers' market, be sure to grab some wild fungi for this earthy and creamy stew from chef Chris DiMinno of Clyde Common in Portland, Oregon. (The recipe calls for a few ramp leaves, but don't worry if the allium's season has ended in your neck of the woods—the dish is just as satisfying without them.)
Get the recipe here.
News Feed: June 7, 2011
A British perspective on barbecue. [Guardian]
Food makers get money and support from city officials. [NYT]
A sad tale of oyster shucking, in comic strip form. [Gilt Taste]
Move over, popcorn: funny ideas for snacks to enjoy with this summer's movies. [Chow]
On the Menu: Southern Charm
When JBF Award winners Matt and Ted Lee co-host a dinner with one of their favorite Atlanta chefs, you know it’s going to be a good meal. Tomorrow night, the Lee brothers will prepare the evening’s hors d’oeuvre before critically lauded Miller Union chef Steven Satterfield treats diners to a night of his impeccable, ingredient-driven cuisine. Check out the menu below, then click here to make your reservation.
Hors d’Oeuvre
Pickled Shrimp
Benne Seed Wafers
Cheese Straws
Blue Crab Salad
Pairings: Champagne Aubry à Jouy-les-Reims 1er Cru Brut NV; Champagne Cocktails with Kumquat-Scented Gin
Dinner
Smoked Trout Salad with Spring Peas, Radishes, Cucumber, Crispy Beets
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