On the Menu: October 3 through October 6

On the MenuWhat better way to welcome October than with a fall feast at the Beard House? Monday, October 3, 7:00 P.M. Louisiana Style Diners at Drew’s Bayshore Bistro can enjoy a true down-home, low country meal without even leaving the tri-state area. Run by chef/owner Andrew Araneo, a 2010 JBF Award semifinalist for Best Chef: Mid-Atlantic, Drew’s upscale bistro fare features the best of Gulf Coast cuisine: bold flavors, Cajun specialties, and spectacular seafood. Tuesday, October 4, 7:00 P.M. Hamptons Classic From Mexican street food–turned–haute cuisine to exquisite Mediterranean fare, the menu created by these talented chefs reflects the laid-back elegance of the South Fork. Locally sourced ingredients support the sophisticated flavors that have turned these restaurants

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Test Your Eat-Q: Urban Agriculture

urban gardening

Test your agricultural knowledge with this Eat-Q quiz from the August/September 2011 issue of our member newsletter, JBF Notes. These terms crop up frequently when talking about urban farming. Can you match each word to its meaning?

1.  Planter
2.  Compost
3.  Hydroponic
4.  Potting Soil
5.  Community garden
6.  Locavore
7.  Seedlings
8.  Greenhouse
9.  Apiary
10. Irrigation

A.  Decomposed scraps that are very high in nutrients and can help fertilize soil in an urban garden.
B.  A structure where plants are grown that traps heat indoors even during cold weather.
C.  A person who values eating foods that come from within a certain radius of his or her location.
D.  A place where beehives of honey bees are kept, also known as a bee yard.
E.  A method of growing plants without soil, using

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Rosh Hashanah Menu

kugel

Make your mother proud by celebrating the new year with a traditional menu of tried-and-true holiday favorites.

Wine-Braised Brisket
A mixture of port, dry red wine, and a head of garlic makes an aromatic braising liquid for this special-occasion brisket.

Lokshen Kugel
The secret to this just-sweet-enough noodle side dish is to use a chunky, homemade applesauce.

Beet and Pomegranate Salad
Israeli chef Erez Komarovski makes this salad with raw beets, but you could easily substitute roasted beets for a more intense flavor with less crunch.

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Eat this Word: Tres Leches

tres leches cake WHAT? Easy as uno, dos, tres. Pastel de tres leches, "tres leches" for short, is a dessert that just doesn’t know when to quit. This gooey confection contains a butter cake that is perforated and soaked with a combination of heavy cream and evaporated and condensed milks, and then topped with meringue frosting or whipped cream. Sometimes it is also topped with cajeta, a sweet caramel made from goat’s milk, or doused with coconut milk—making it cuatro or cinco leches, accordingly. The history of tres leches is ambiguous: although it has been embraced by Miami’s Cuban community, scholars place its origins in either Nicaragua, Mexico, or Guatemala. In Texas Monthly, Patricia Sharpe wrote that this "insanely rich" cake possibly originated with a "promotional recipe once distributed in Latin America, perhaps on cans of evaporated milk or with a brand of electric mixer." Tres leches is certainly doing its part to promote dairy

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I Love to Eat: Cooking with James Beard to Premiere on September 27

James Beard
When playwright James Still began considering James Beard as the subject for his next one-man script, he knew immediately that he had found a rich and charismatic figure who could command the stage. “With a solo play, you have to ask yourself the basic question: do I want to spend uninterrupted time with this one character? I answered that with a resounding ‘yes’ when it came to all things Beard.” We can’t say we’re surprised. After all, Beard, who filled kitchens and dining rooms with his jolly presence and sonorous speech, was tapped by NBC in 1946 to tape the country’s first cooking show, I Love to Eat. Still’s new play, which premieres at the Indiana Repertory Theatre on Tuesday night and stars actor Robert Neal, borrows its title from the American chef’s pioneering program. “I’ve been moved by his sense of being a performer and his desire to be famous,” says Still. “This led me to write what

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Ask a Chef: Andy Ricker, Where Should We Eat in Portland, Oregon?

James Beard Award winner Andy Ricker tells us where to eat in Portland, Oregon

2011 JBF Award winner Andy Ricker of Portland’s celebrated Pok Pok shares his picks for great PDX eats.

Late-Night Dining
Victory Bar 
(503.236.8755
3652 SE Division Street)
“It’s just up the street from Pok Pok so I go here after work. It’s a cool neighborhood bar with a tiny kitchen, but chef/co-owner Eric, who trained in Switzerland, is putting out food that is very high quality, albeit simple.”

Quintessential Portland Cooking
Laurelhurst Market (503.206.3099, 3155 East Burnside Street)
“This is one of my go-to’s as its dishes embody a lot of what makes Portland

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Recipe Roundup: September 23, 2011

string beansThe blogosphere’s sprawling universe of recipes is inspiring, diverse, and—let’s face it—a bit daunting. Our recipe roundup does all the heavy sifting to single out recent, mouthwatering recipes from our favorite blogs. All you have to do is click and cook! Here’s what we’ll be making over the course of the next week. Chestnut and Herb Canistrelli [Chocolate & Zucchini] We're intrigued by these savory Corsican cookies, which are made with Chestnut flour, herbs, olive oil, and white wine. Harvest Cake with Grapes and Sangiovese Syrup [F&W] Sheamus Feeley of Long Meadow Ranch uses grapes straight from the vineyards in this moist cake, but any seedless red grapes will work.

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