Ask a Chef: What’s Your Favorite Ice Cream Haunt?

 

We asked some of our past Outstanding Pastry Chef award winners to tell us about their choice scoops. 

 

Johnny Iuzzini (2006)
Sugar Fueled, Inc

I am lucky enough to live near Odd Fellows Ice Cream, which I consider to be one of the most creative and delicious ice cream shops in the world. Some of my favorites to date: lemon meringue pie, with chunks of lemon curd, bits of burnt meringue, and graham cracker streusel, all folded into a lemon-scented ice cream. Chorizo caramel uses rendered chorizo fat to flavor the caramel that’s swirled throughout the ice cream, which is infused with cooked chorizo. 

 

Michael Laiskonis (2007)
Institute of Culinary Education, NYC

My new favorite stop for ice cream is a relatively new discovery for me: Terre Adélice in Lyon, France. My favorite thing to order is a few scoops of ice cream and sorbet, pairing some of the... Read more >

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Ask a Chef: Kyle McClelland

 

Dallas hot spot Proof + Pantry draws crowds with its eclectic cocktails and whimsical take on American cuisine, serving up inspired bites like bone marrow with onion marshmallows. Join us at the Beard House on Wednesday, July 22 as chef Kyle McClelland brings diners to the edge of our national culinary frontier through seasonal fare and innovative techniques. Read on to learn how this creative-minded chef began his career and why Chinese food is his guilty pleasure.

 

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What is your inspiration behind the menu for this Beard House event?

I designed this menu based on my years of cooking. There are pieces from all the restaurant and places I have worked at, and my menu is a... Read more >

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Ask a Chef: Jon Matsubara

 

The direct flight to Honolulu is more than 10 hours long, but on Friday, June 19, chef Jon Matsubara will transport guests there in just one meal. Matsubara, a Jean-Georges and Bouley alum, is bringing the modern flavors of his restaurant Japengo and his home state of Hawaii to the James Beard House. We spoke to him about his current favorite ingredients, biggest culinary inspiration, and his secret reality TV dreams.

 

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What's a dish on your Beard House event menu that you're especially excited about or proud of, and why?

I’m excited about all of them. They are all a collection of past experiences. Every dish has had an impact on my life, and offers a taste of the Hawaiian Islands, using pristine ingredients from our local sources.

 

Who’s been your biggest inspiration?

Dan Barber. He’s... Read more >

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Ask a Chef: Robert J. Ciboroswski

 

As executive chef of Walt Disney World's Swan and Dolphin Resorts, Robert Ciborowski oversees operations of the 17 on-site restaurants and the banquet operations that serve more than one million guests per year. While he'll be cooking for a smaller crowd at his Beard House dinner on Thursday, June 18, his aim is no less ambitious: a history of haute cuisine traced through culinary tributes to gastronomic giants like Auguste Escoffier and JBF Award winner Alain Ducasse. We spoke to him about who had the most influence on his cooking: his grandmother or the three heavy-hitters who inspired his dinner's menu.

 

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What is your inspiration behind the menu for this Beard House event?... Read more >

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Ask a Chef: Yehuda Sichel

 

Since its recent launch, Philadelphia's Abe Fisher restaurant has brought in accolades from Travel + Leisure and the Philadelphia Inquirer, among others. On Wednesday, June 17, chef Yehuda Sichel will bring his inspired takes on international Jewish cuisine to the Beard House. We spoke to Sichel about his highly-regarded Montreal smoked short ribs, who he'd like to serve them to, and what it takes to get a cook sent home.

 

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What is your inspiration behind the menu for this Beard House event?

I want to tell the story of growing up in a Jewish home, and how the path has taken me to where I am today.

 

 

What's a dish on your Beard House event menu that you're especially excited about or proud of, and why?

The chicken liver canapé, because it's a dish I've been working on for a few... Read more >

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Ask a Chef: Kyle Itani

 

On Friday, June 12, Kyle Itani will serve Beard House diners the Japanese-influenced American fare that earned his restaurant Hopscotch a rave review from the San Francisco Chronicle and a Michelin recommendation. For this dinner, he's preparing a meal ranging from elevated takes on childhood favorites to the latest creations on his restaurant's menu. We spoke to him about his favorite foods, the inspiration behind his Beard House menu, and what his next travel destination will be.

 

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What is your inspiration behind the menu for this Beard House event?

Bringing the flavors and history of Japanese-American food into the spotlight. Also, to bring a snapshot of what my incredible staff does each night in Oakland.

 

What's a dish on your Beard House event menu that you're especially excited about or proud of, and why?... Read more >

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Ask a Sommelier: Amanda Danielson

 

Adventurous oenophiles know that Michigan's Old Mission Peninsula has a lot to offer, as shown by the multiple accolades showered on Trattoria Stella by Wine Spectator. The restaurant's team will bring their sophisticated interpretations of Italian food and Traverse City Wine Trail selections to the James Beard House on Thursday, June 11. We spoke to wine director Amanda Danielson about the diversity of the Great Lakes, her inspiration behind her Beard House menu, and her dreams of serving royals.

 

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What’s your earliest food memory?

1970s Detroit: going into my grandparents’ cellar to pull up jars of canned fruits and vegetables that my grandmother preserved from items grown in their city garden.

 

What is your inspiration behind the wine pairings for this Beard House event?

The wines of Old... Read more >

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Ask a Chef: Paul C. Reilly

 

At Denver's cozy Beast + Bottle, chef Paul C. Reilly oversees a tightly curated menu of rustic American cuisine that reflects a reverence for ingredients. His sister and co-owner, Aileen Reilly, runs the front of the house at the intimate restaurant, which also boasts an in-house butchery program and an acclaimed wine selection. On Monday, June 8, the pair will bring their acclaimed fare to the James Beard House. To get a sneak peak, we chatted with Reilly about where he finds his inspiration, his dream culinary travel destination, and his all-time favorite cookbooks.

 

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Who’s been your biggest inspiration?

My chef at [the now-closed] Danal, Ronna Welsh, (current owner of Purple Kale Kitchenworks in Brooklyn), showed me how... Read more >

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Ask a Chef: Paul Shoemaker

 

Trained in the kitchens of the French Laundry, Per Se, and Alain Ducasse, chef Paul Shoemaker brings technique-driven cooking and a Southern California sensibility to Firefly in Los Angeles. On Friday, May 15, he'll bring a taste of his elegant and whimsical fare across the country for a lavish dinner at the Beard House. Below, we've got the scoop on his professional surfing past, what nostalgia tastes like for him, and what inspired his upcoming menu.

 

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What is your inspiration behind the menu for this Beard House event?

 

At my restaurant Firefly, we use California seasonality as our focal point to make playful dishes that support local purveyors, farmers, and ingredients. My Beard House menu reflects what’s fresh in the spring, combining the agriculture available on the East Coast with the flavors of the West... Read more >

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Ask a Chef: Cristian Rebolledo

 

Coming up on Wednesday, May 6th, you have the chance to sail away to the impossibly serene Turks and Caicos Islands thanks to chef Cristian Rebolledo. Every bite of his vibrant island fare will transport you to this tropical wonderland of white-sand beaches and turquoise seas. Below, some of our favorite quotes from an exclusive interview with Rebolledo of Alexandra Resort, Blue Haven, and Kitchen 218 at Beach House:

 

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What is your inspiration behind the menu for this Beard House event?
I use creativity, inspiration, and the freshest ingredients while paying attention to the latest technologies and trends to get the best results. I use artistic presentation to create a connection between the food and the guest.

 

What's a dish on your Beard House event menu that you're especially excited about or proud of, and why?
The red ceviche... Read more >

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