On the Menu: Week of November 25
Here's what happening at the James Beard House next week:
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.
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 >
Thanksgiving Wine Recommendations from Terroir’s Paul Grieco
With so many flavors on offer at Thanksgiving, the task of finding a bottle that plays nicely with all of them can make us even grouchier than our in-laws. Thankfully, we’ve enlisted Paul Grieco, who won the 2012 JBF Award for Outstanding Wine, Beer, or Spirits Professional, to do the pairing for us. His suggestions, which range from values to splurges, will take you from stuffing to turkey and back to leftovers.
Hirsch Zöbing Riesling 2009 ($24)
"Because nothing needs good, bracing acidity and crunchy terroir like a plate full of turkey and all the fixings."
Argyros Assyrtiko Santorini 2009 ($20)
"This Greek wine’s salty tang and bright, lively flavors make it the perfect palate-mate for stuffing and sweet potatoes."
Jean François Ganevat Les Chalasses Marnes Bleues 2009 ($65)
"When the aromas of... Read more >
News Feed: November 20, 2012
Could Nate Silver predict how good your pumpkin pie will be? [NPR]
The history of Beaujolais Nouveau Day. [Smithsonian]
If you buy grated Parm in a can, it's probably not real Parm. [Forbes]
Wine app wins first place at Seattle Startup Weekend. [Seattle Times]
... Read more >
Recipe Roundup: Turkey, Turkey, Turkey
Whether you're interested in starting a new Thanksgiving tradition or just looking to break out of a family-recipe rut, there's no shortage of turkey tutorials to be found this time of year. And whom better to trust than a true professional? Here are some of our favorite turkey recipes from industry bigwigs.
Sam Sifton's Simple Roast Turkey [Bon Appétit]
The New York Times editor's go-to Thanksgiving bird is glazed with a rosemary-infused teriyaki butter. Though it may seem like holiday heresy, Sifton swears this recipe will keep the hordes very happy.
Jacques Pépin's Steam-Powered Turkey [NYT]
According to Pépin, a short dip in a steam bath followed by a two-hour blast in a hot oven is... Read more >
News Feed: November 19, 2012
A primer on Thanksgiving turkey prep. [WP]
Come dessert, give your guests more variety with mini pies. [LAT]
The world's largest collection of coffee cup lids. [Smithsonian]
Vegetarians, behold the Veggieducken. [NPR]
Green News Feed: November 16, 2012
Despite efforts to reduce prices of produce, food deserts remain. [NPR]
Nine crowd-pleasing vegetarian Thanksgiving recipes. [Treehugger]
Oil rig explodes off the coast of Louisiana. [HuffPo]
Chicago mayor partners public heath initiatives with soda companies. [FoodPolitics]
On the Menu: Week of November 18
Monday, November 19, 7:00 P.M.
No discussion of the South's booming food scene is complete without mentioning Cúrate, the spirited Asheville-based tapas bar that's helmed by a married couple who also happen to be alumni of El Bulli. Join us for a taste of the team's interpretation of classic Spanish holiday fare.
Thanksgiving with a Southern Twist
Thursday, November 22, 6:00 P.M.
Leave the basters and the kitchen twine at home and join us at the Beard House for a Down South–inspired Thanksgiving feast. That renowned hospitality will be on display this Turkey Day when acclaimed chef Scott Varnedoe comes up North to show us exactly how they do it in Baton Rouge.
Recipe: Roasted Baby Root Vegetables with Grilled Bread, Fall Greens, and Bagna Cauda Dressing
Like many chefs, Kate Ladoulis, who cooks at Django's in Crested Butte, is a victim of a particular seasonal disorder: the persistent struggle to churn out new and inventive dishes during the year's bleaker months.
When faced with autumn's first baby root vegetables, Ladoulis made a mental connection with bagna cauda, Italy's garlicky, buttery, and briny version of fondue. She got to work on a spin: chopped white anchovies and garlic were gently simmered in olive oil to make a lighter but still powerful dressing, which she tossed with those vegetables and some hardy greens. After piling it all on a slab of grilled bread, Ladoulis had an inspired salad for her menu—at least until next season.
... Read more >
News Feed: November 15, 2012
Scientists unlock the secret to better beer bubbles. [NPR]
Brighten your mashed potatoes with a hit of kimchi. [NPR]
Thanksgiving may be next week, but test kitchens have been slaving away for months. [SF Gate]
Michelin announces its 2012 stars for Chicago. [Chicago Tribune]
... Read more >
Recipe: Lardo and Walnut Pesto Crostini
Unlike those sweaters gifted from your sartorially-challenged aunt, new crostini recipes are always welcome during the holidays. We love them because they're at once stylish and unfussy: just slice, toast, slather, and serve.
In the coming weeks, we'll be plying our party guests with these addictive crostini from Philip Rubino, who operates Moderno and other eateries just beyond Chicago's northern limits. Rubino tops toasted baguette slices with ribbons of lard, then broils the crostini until the fat just begins to dissolve. Before serving, he swipes each one with a pesto of sage and black walnuts, which are more robust in flavor than the English walnuts that line supermarket aisles.
... Read more >
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