Ask a Chef: Iron Chef America Winner Peter Armellino

 

An alum of Gramercy Tavern and Gotham Bar & Grill, chef Peter Armellino now helms the kitchen at Northern California’s splurge-worthy Plumed Horse. For one night only, the Iron Chef America winner returns to the Big Apple for an elegant evening of Michelin-starred food at the Beard House. In anticipation of Armellino's upcoming dinner, we spoke to the acclaimed culinarian about the Bay Area's top pizza joint, ramen, and why clam chowder will always be a mainstay of his menu.

 

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

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Mr. Bing’s Brian Goldberg on Chinese Street Food and NYC’s Best Dumplings

Photo by James Maher

 

“Bing in Chinese means anything flat, round, and edible. So a bing can be a pancake, a pizza, a taco,” says Brian Goldberg, the man behind Chinese street-crêpe business Mr. Bing, which made its American debut last winter at the Urbanspace holiday market in Times Square. Goldberg will bring his crêpe-maker and trademark Beijing bites to our upcoming JBF Greens New Zealand Wine Fair, determined to convert local diners to the cult of this addictive, age-old Chinese comfort food. 

 

Goldberg, a born-and-bred New Yorker, first encountered jianbing (or “bings,” colloquially) while studying abroad in Beijing as an undergraduate. The mobile street food, typically sold from carts on the backs of bicycles, is made from a green bean- and white-flour batter mixed with Chinese herbs and spices; coated in egg, scallions... Read more >

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Ask a Chef: Cassie Piuma on Breakfast Sandwiches and Boston's Best Eats

 

After years of honing her craft at JBF Award winner Ana Sortun’s Oleana, Cassie Piuma opened the meze mecca Sarma to rave reviews. Piuma heads to New York on International Women’s Day to treat Beard House diners to a feast honoring the culinary contributions of women across the globe. In anticipation of her dinner, we spoke to the Massachusetts native about her memorable sushi date with her newborn daughter, her ultimate breakfast sandwich, and her comprehensive list of New England's best eats.

 

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

This Beard House dinner is inspired by... Read more >

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Ask a Chef: Beard Award Nominee Chris Cosentino

 

Winner of Top Chef Masters and a longtime San Francisco favorite, Chris Cosentino is also a leader of the nose-to-tail movement, which leaves no tail or trotter uncooked. For his much awaited Beard House dinner, the king of offal will treat guests to the full monty: a lavish, waste-less menu featuring dishes like chicken heart skewers with fish sauce glaze, pig skin spaghetti alla puttanesca, and smoked beef breast with scallops and horseradish. In anticipation of this whole-animal feast, we caught up with Cosentino about his favorite Bay Area spots, the last great meal he ate (think: crispy-skinned goose), and why he'll never be a guilty eater.

 

 

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Ask a Chef: Beard Award Semifinalist Paul Fehribach

 

A three-time James Beard Award semifinalist for Best Chef: Great Lakes, Paul Fehribach has earned critical acclaim at Chicago's Big Jones for his Southern heirloom cooking. For his upcoming Beard House dinnerFehribach will lead guests on a time-traveling sojourn to the winter of 1840 with a tavern-inspired menu as American as apple pie. We chatted with the insightful culinarian about what American cuisine really means, legendary chef Edna Lewis, and why he stopped second-guessing himself.

 

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New Orleans Chef Justin Devillier's Blue Crab Beignets and NYC Dining Favorites

Photo by Marianna Massey

 

New Orleans–based chef Justin Devillier is in New York for today's Beard House dinner to celebrate the 12th anniversary of La Petite Grocery and to introduce his favorite menu items—think: turtle Bolognese and blue crab beignets—to the Big Apple. We caught up with the four-time Beard Award nominee for Best Chef: South to discover his go-to New York City eats, one of the recipes that he'll serve tonight, and why he thinks we should keep an eye out for chef Nick Anderer.

 

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What is your favorite place to eat in New York and what do you order there? 

Justin Devillier: Ichimura at Brushstroke—order the omakase!

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Ask a Chef: New Hampshire Native Brett Cavanna

 

After coming up the ranks at FIG and Café Boulud, chef Brett Cavanna returned to his native New Hampshire to helm the kitchen at Louie’s, where he offers up comforting, handcrafted pastas and rustic Italian fare. For his upcoming Beard House dinner, Cavanna will serve a delicious, stick-to-your-ribs winter feast—the perfect antidote to mid-February doldrums. In anticipation of his comfort-fare fête, we spoke to the chef about his love affair with agnolotti, his Beard House menu inspiration, and why chicken tenders are still great at any age.

 

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Ask the Chefs: Sarah Simmons and Aaron Hoskins

 

Sarah Simmons has won many admirers through the elevated Southern dishes at her lauded hot spots City Grit and Birds & Bubbles. For her upcoming Beard House dinner, Simmons and partner Aaron Hoskins will create a Southern sweetheart feast to satisfy the heart and the soul. In anticipation of their event, we spoke to the two about the pleasures of gummy candies, the New York City meal they still dream about, and why they're eerily excited about beef stew.

 

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

Sarah: Aaron and I are opening a restaurant together next year and this menu pretty much encapsulates our vision for the new... Read more >

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Ask a Chef: New Orleans's Daniel Causgrove

 

We're having a Fat Tuesday Beard House fête when French Quarter institution the Grill Room at Windsor Court heads north to the Big Apple. Chef Daniel Causgrove will treat diners to a festive menu highlighting the best of the Grill Room’s classic and contemporary dishes. In anticipation of his jubilant event (we have our beads at the ready!), we spoke to Causgrove about his oyster Rockefeller redux, "badass" corned beef and cabbage, and his idea of a "baller" date.

 

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Tell us about your inspiration behind the menu for this Beard House event.

First, the most basic inspiration is the spirit of Mardi Gras... Read more >

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What New York Food Does Chef Kenny Gilbert Crave "All the Time?"

 

If Oprah likes your food, you’ve pretty much made it—big time. Such is the case with beloved Top Chef alum Kenny Gilbert of Gilbert's Underground Kitchen in Fernandina Beach, Florida, who brings his Southern fare to the Beard House on January 26Gilbert’s fun dinner starts off with a gator reception, which means the famous Florida-based chef will serve parts of alligator with gourmet riffs on favorite Southern fixin’s like South Carolina mustard barbecue sauce. The meal goes on to feature creative takes on the cuisine’s touchstones like baked Texas oyster with Tasso ham, creamed mustard greens, and cornbread gratin, and KG’s banana pudding with banana–bourbon panna cotta for dessert. ... Read more >

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