On the Menu: Week of January 27

James Beard House Event

 

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

 

Midwinter Brunch

Sunday, January 27, 12:00 P.M.

After stints working with Susur Lee, Jean-Georges Vongerichten, David Bouley, and Craig Shelton, chef Ian Kapitan has landed in Long Island City, where his rustic American nose-to-tail cooking—and housemade charcuterie, preserves, and pickles—is garnering rave reviews.

 

Inspired New England

Monday, January 28, 7:00 P.M.

An alum of Vermont’s Equinox, chef Tyler Anderson has brought his prodigious talent and imaginative vision to his first solo venture. At Millwright’s Restaurant and Tavern, Anderson treats diners to refined New England cuisine “that both dazzles and delights,” as per a rave review in the New York Times.... Read more >

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The Bookshelf: Hedy Goldsmith's "Baking Out Loud"

James Beard Award winner Hedy Goldsmith

 

Hedy Goldsmith, the James Beard Award–nominated pastry chef at Michael’s Genuine Food & Drink in Miami, is known for her sophisticated and playful riffs on classic childhood treats, like the delicious peanut butter sandwich cookies on the cover of her new book, Baking Out Loud. Below are her five secrets to making a great cookie.

 

Have all your ingredients at room temperature.

This allows for the lightest and most delicate cookie. Creaming room-temperature butter traps more air, yielding a better-quality cookie.

 

Use great ingredients!

Period! Start with great quality and you’ll end up with great results: good-quality chocolate, vanilla beans instead of vanilla extract, good-quality butter, organic products if possible.
(I love... Read more >

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Recipe: Cornmeal-Crusted Oysters with Sriracha Rémoulade

 

Your football team—fantasy or real—may fall short year after year, but you can always count on an over-the-top spread on the day of the Super Bowl.

 

While wings, chili, and guacamole are always guaranteed a spot on our menu, the rotating setting of the big game gives us an excuse to throw some regional foods into the mix. This year's Super Bowl takes place in New Orleans, so we're planning on serving a few Gulf-inspired offerings, like these bite-sized oyster nuggets from Karey Johnson of Glow, located a leap down the coast in Rockport, Texas. Johnson coats her oysters in chili and garlic powder–seasoned cornmeal, fries them until crispy, and serves them with lime wedges and a garlicky, sriracha-spiked rémoulade.

 ... Read more >

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On the Menu: Week of January 20

chefs in the James Beard House kitchen

 

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

 

Friends of James Beard Benefit: Jackson: MS

Sunday, January 20, 7:00 P.M.

No discussion of the Southern culinary landscape is complete without a mention of Jackson, Mississippi, and its talented community of chefs. Join us in the historic capital of the Magnolia State for a special Friends of James Beard Benefit featuring some of the area’s most beloved cooks.

 

Black Truffle Celebration

Wednesday, January 23, 7:00 P.M.

Get ready for a once-in-a-lifetime black truffle feast when James Beard Award–winning chef Adam Siegel returns to the Beard House to prepare the treasured tubers along with produce and lamb from Napa’s Somerston vineyards, which... Read more >

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Vermilion's Women in Culinary Leadership Cookoff

Aspiring female culinarians: think you have what it takes to be the next great chef? Put your mise en place where your mouth is and apply for a chance to compete in the Vermilion's Women in Culinary Leadership Cookoff.

 

To enter, you must submit a resume, an essay or YouTube video, and a recipe for one contemporary Indian-Latin dish through Vermilion’s online entry form by Friday, February 15. Eight finalists will be chosen to participate in the cookoff at New York City's Vermilion restaurant in February, where each competitor will execute her recipe and conduct a brief interview with a panel of judges. The panel will choose two winners, who will participate in a one-year leadership program at Vermilion's New York and Chicago locations; receive a weekly $500 internship grant from the Women in Culinary Leadership Scholarship; and experience a one-week operations internship at the James Beard House. The winners will also have the... Read more >

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