Eat This Word: Pipikaula

by JBF Editors on September 12, 2011

WHAT? Hawaiian beef jerky. A traditional nibble at a Lu‘ au feast, pipikaula did, in fact, evolve from beef jerky. According to Time-Life’s Pacific and Southeast Asian Cooking, islanders were introduced to the snack by Yankee whalers who plied the seas around Hawaii. Traditionally, strips of beef are marinated in salt, soy sauce, and garlic, then dried outdoors in a screened box that keeps flies away. Contemporary recipes often give instructions for cooking in a very low oven. "Pipi," by the way, is the Hawaiian word for beef or cow; "kaula" the word for rope. It’s neither here nor there, but we were interested to learn that Tibetans make their own version of jerky from yak meat.

WHERE? Darren Demaya, Colin Hazama, and Jon Matsubara's Beard House dinner

WHEN? September 14, 2011

HOW? Keahole Lobster... Read more >

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On the Menu: September 12 through September 16

by jbfauthor on September 09, 2011

Book your table now: we've got a JBF semifinalist, a protegée of Todd English, and three of Hawaii's best chefs cooking for us for next week. Monday, September 12, 7:00 P.M. Mondays with Jesse Since opening Recette last year, wunderkind chef Jesse Schenker has won raves from critics like Sam Sifton and received a 2011 JBF semifinalist nod for Best New Restaurant. For this dinner, Schenker and pastry chef Christina Lee (a Per Se alum) have created a menu inspired by their wildly popular “Mondays with Jesse” tasting series. Tuesday, September 13, 7:00 P.M. Progressive American The hottest table in Palm Beach these days is at Būccan, a small-plates restaurant known for a charming, casual setting that belies its sophisticated and imaginative global fare. A Todd English

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Eye Candy: A Top Chef's Tortellini

by jbfauthor on September 08, 2011

When Mike Isabella came to the Beard House last month, he swiftly dashed away any doubts that he could cook incredible food beyond the judges' table. His menu was stunning from start to finish, but we especially loved these delicate veal-sweetbread tortellini, which were surrounded by perfectly salted country ham broth, cauliflower purée, and pickled baby vegetables. You can see more photos of Mike Isabella's Beard House dinner on our Facebook page.

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Recipe: Chilled Carrot Soup with Golden Raisins, Cashews, and Yogurt

by jbfauthor on September 08, 2011

The abrupt change of weather has sent everyone scrambling for their Dutch ovens and stew recipes, but we're not ready to retire refreshing summer fare just yet. We're clinging to the last few weeks of the season with this elegant carrot soup from chef Clay Conley, redolent with Indian spices and finished with creamy yogurt and crisp cilantro. Get the recipe here.

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