A Simple Korean Supper
News Feed: February 29, 2012
On the Menu: Storied Southern Charm
At the helm of the famed Cloister Sea Island’s Forbes Five-Star Georgian Room, chef Daniel Zeal expertly marries homespun Southern charm with complex, refined, and globally inspired flavors. (Think chicken-fried pork belly with Georgia pecan relish, or Maine lobster with parsnip dumplings.) There's still room for you to join us for a taste of Zeal's innovative and indulgent style of cooking at tonight's Beard House dinner. Click here to see his menu and make a reservation.
Ask a Chef: Tyson Cole, Where Should We Eat in Austin?
The 2011 JBF Award-winning chef of Austin’s Uchi and Uchiko gives us his favorite local restaurant picks.
Late-Night Dining
East Side King
“The East Side King trailer at Liberty Bar has amazing buns and Southeast Asian karaage.”
Quintessential Austin Cooking
East Side Café Vespaio Enoteca Asti
“East Side Cafe for farm-to-table food from their garden; Vespaio Enoteca for the amazing pastas and charcuterie; and Asti for the breadsticks and affogato.”
Quick Snack
News Feed: February 28, 2012
The Girl Scouts of America go digital: introducing the Girl Scout cookie app. [LAT]
The clash between East and West coast coffee cultures. [Chow]
New York chefs
Recipe: Patatas Bravas with Fried Eggs and Chorizo
One of the most celebrated standards of classic Spanish cuisine, patatas bravas consist of perfectly fried potatoes paired with a fiery tomato-based sauce. The dish is typically enjoyed during nighttime tapas-bar crawls, but this souped-up version from Ryan Poli of Chicago's Tavernita also feels right at home on the breakfast table. Crispy pan-fried chorizo and bits of fried egg join the potatoes, then the whole heap is tossed in a brava sauce that pulses with the heat of cumin and paprika. Get the
News Feed: February 27, 2012
Wolfgang Puck serves small plates at the post-Oscars governors ball. [LAT]
Celebrity chefs pick their favorite food-focused movies. [WSJ]
Latina chefs hit the food scene. [HuffPo]
Giveaway: Win a Copy of The James Beard Foundation’s Best of the Best!
After 25 years of celebrating James Beard and American cuisine inside his Greenwich Village townhouse, we’re thrilled to give fans of great food a way to celebrate in their own kitchens. Our first cookbook, The James Beard Foundation’s Best of the Best: A 25th Anniversary Celebration of America’s Outstanding Chefs, honors Beard’s impact on the way we eat and spotlights the accomplishments of the 21 incredible chefs who have earned our coveted Outstanding Chef Award, from Wolfgang Puck to Tom Colicchio. Featuring intimate profiles written by author Kit Wohl, a foreword by Martha Stewart, gorgeous photography, and plenty of mouthwatering recipes (think smoky peanut mole with grilled quail from Rick Bayless; Thomas Keller’s elegant caviar with brioche and... Read more >
Greenhouse Gallery: The Jemima Code
For the next exhibition in our Greenhouse Gallery, journalist and culinary historian Toni Tipton-Martin brings us an engaging visual history of African American cooks in her collection of photographs, The Jemima Code. Featuring larger-than-life images of black women at work in the kitchens of slave and sharecropper cabins and shotgun houses throughout the South, these photographs, which have been selected from Tipton-Martin’s upcoming photo album and cookbook, The Jemima Code: A Gallery of Great Cooks Share Their Secrets, cement the women’s legacies and contributions to American cuisine. The show will be on view starting this Thursday, March 1, and will remain on display in the Greenhouse Gallery of the Beard House
On the Menu: February 27 through March 2
Here's what's happening at the Beard House next week:
Monday, February 27, 7:00 P.M.
I Dream of Piedmont
Named after the white Italian wine grape grown primarily in the Piedmont region, Boston’s erbaluce is one of the city’s most distinctive restaurants, renowned for chef Charles Draghi’s innovative and exquisite dishes inspired by Northern Italy’s cuisine and landscape.
Tuesday, February 28, 7:00 P.M.
Relais & Châteaux Farm and Vine
When a Relais & Châteaux resort has its own forager, you know it’s serious about its culinary offerings. Join the incredibly talented team from Rhode
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