On the Menu: Week of December 2

Wine glasses ready at the Beard House.

 

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

 

The 11th Annual Holiday Party

Sunday, December 2, 6:00 P.M.

Join the James Beard Foundation Greens (foodies under 40) as we celebrate the holidays at our 11th Annual Holiday Party. Don't miss this chance to explore our muse's home and sample culinary delights from some of the city's most exciting chefs. A special scotch tasting by The Glenlivet, a selection of fine wines from Sequoia Grove Winery, and beers from Stella Artois will be served to keep everyone in good spirits. A goodie bag and heaps of holiday cheer are guaranteed.

 

Delmonico Decadence

Monday, December 3, 7:00 P.M.

Ever since its 1837 opening as America's first fine-dining restaurant,... Read more >

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Recipe: Poached Pears with Bitters–Almond Ice Cream and Caramel

Marc Forgione's recipe for poached pears with bitters–almond ice cream and caramel

 

If you've sauntered into a proper bar sometime during the past five years, you've likely noticed an outbreak of bitters, the high-proof cocktail ingredients that come in pint-sized bottles but offer intensely bitter flavor. Only a few drops will enliven any drink.

 

Just as they animate cocktails with extra depth and dimension, bitters can also inject complexity into food. When Marc Forgione explored the culinary potential of bitters at a Beard House dinner earlier this fall, he served a soulful ice cream flavored with almonds and Angostura (the workhorse in the bitters world), accessorized with Riesling, citrus, and winter spice–poached pears and a pear juice–sweetened caramel.... Read more >

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Three Weeks Left to Submit Entries for the 2013 James Beard Book Awards

2013 James Beard Book Award entries

 

Resuming the old grind after a long weekend is never fun, but our adjustment was easier than most: we got to come back to ceiling-high stacks of absorbing food books.

 

We've been receiving entries for the 2013 James Beard Book Awards for several weeks now, and with almost 150 titles already on the shelves, we're all guilty of abandoning our to-do lists for some browsing. When we can thumb through a cookbook devoted entirely to cookie dough, an encyclopedic guide to sherry, or a history of Japanese coffee culture, can you really blame us?

 

The deadline for 2013 Book Award submissions is December 17. You can submit entries here. Reacquaint yourself with all of our award categories here.

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Recipe: Pumpkin–Cranberry Brioche

Antonio Campolio's pumpkin–cranberry brioche, adapted by the James Beard Foundation

 

Growing up in a restaurant family, Antonio Campolio could always expect a freshly baked loaf to appear on the holiday table. His mother, Jelema, is a seasoned baker, and has been working the ovens at West Virginia's Greenbrier Resort for over 16 years.

 

These days, Campolio has his own foothold in the industry: he works as executive chef at the Marcus Whitman Hotel in Walla Walla, Washington; he's also been invited to headline a Beard House dinner next month. But when he's on the hunt for a special bread recipe, he still consults his mom. During some discussions about his event's menu via phone, they settled on this pumpkin–cranberry... Read more >

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On the Menu: Week of November 25

Chefs assemble dishes in the James Beard House kitchen

 

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

 

25th Anniversary Spectacular 

Tuesday, November 27, 7:00 P.M.

What's better than celebrating JBF's anniversary at the Beard House? Doing so with Aquavit, New York's outstanding, Scandinavian-inspired restaurant, which also turns 25 this year. Come applaud the merry run our two establishments have had with a feast of traditional Nordic fare with modern touches.

 

Beard on Books: John Howie

Wednesday, November 28, 7:00 P.M.

In his book, Passion & Palate: Recipes for a Generous Table, chef/restaurateur John Howie shares colorful stories from his impressive career and over 240 delightful recipes from his empire of award-winning... Read more >

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