On the Menu: Week of August 19

 

Here's what's happening at the Beard House next week:

 

Tuesday, August 21, 7:00 P.M.

Mid-Atlantic Summer

Philadelphia has always received its share of foodie love, but in the nearby town of Ambler, Le Bec-Fin alum Jeffrey Power is generating buzz with his menu of seasonal, locally grown ingredients, many of which are grown in the restaurant’s own organic garden.

 

Wednesday, August 22, 7:00 P.M.

Modern Twist on Maine Flavors

With a name inspired by the Greek word for "idyllic place," Acadia is indeed a welcome respite for sophisticated diner. The high-end restaurant's stunning menu is overseen by chef Ryan McCaskey, an alum of esteemed kitchens like Courtright's and Rushmore. "At Acadia, however," writes Chicago Tribune critic Phil Vettel, "McCaskey is... Read more >

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Green & Black's USA Features JBF-Themed Q & A

 

Green & Black's USA, an official James Beard House purveyor, is running a Q & A about yours truly on their Facebook page. Head on over to read about a typical day at JBF; our various programming and membership levels; and which Green & Black's chocolate flavors we like to nibble on at work.

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Recipe Roundup: Mediterranean Mezze

 

On hot, sticky summer days, it's hard to feel motivated to put together a proper dinner when all we want to do is graze. So why not harness that snacking urge with a meal of Mediterranean mezze? Anchor the menu with a few of the following dishes, add a plate of olives and pickles and some warm pita for dipping, and dinner is served.

 

Cold Stuffed Grape Leaves

Claudia Roden's recipe for stuffed grape leaves from her 1972 classic, A Book of Middle Eastern Food, inspired this adaptation from James Beard.

 

Warm Sheep's Milk Feta with Apricot Tapenade

Make this sweet-and-salty appetizer now, while apricots are still in season.

 

Fattoush... Read more >

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Culinary Challenge: Don't Let Those Green Peppers Go to Waste!

green pepper recipes curated by the James Beard Foundation

 

For several weeks each summer, we find ourselves with a crisper drawer packed with green peppers. Bell peppers, Cubanelles, long greens: we get an assortment each week from our CSA, which we promptly toss into the fridge to languish while we wait for inspiration to strike.

 

Though they have their fervent fans, green peppers are more often dismissed (as bitter and under-ripe) or even maligned (food writer Michael Ruhlman once referred to them on his blog as "the earth's most lamentable vegetable"). For those of us whose feelings on the matter are slightly less impassioned, green peppers can still be a culinary challenge—there are only so many stuffed peppers one family can eat. Determined to conquer this aversion, we went on a hunt for recipes that could make us believers. Here are a few that just might do the trick:... Read more >

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Talking Trust and Sustainability in New Orleans

 

In preparation for our 2012 JBF Food Conference, A Crisis in Confidence: Creating a Better, More Sustainable Food World We Can Trust, we're holding regional salons around the country to discuss the notion of trust in our food system. Our conference season officially kicked off this spring in Charleston, and then moved to New Orleans this summer, where we met with a diverse group of 18 insightful chefs, farmers, restaurateurs, educators, and other members of the local food community at Palace Café. We chatted with JBF executive vice president Mitchell Davis (who facilitates the salons along with food system consultant Karen Karp of Karp Resources) and he filled us in on the conversation.

 

JBF: Can you tell us a bit about why... Read more >

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