On the Menu: Week of April 27

Photo by Lisa Ozag

 


Here's what's coming up at the James Beard House and around the country:

 

Monday, April 27, 7:00 P.M.
Dynamic Duo 
At his storied Pig & Prince, Michael Carrino embodies the farm-to-table movement by curing his own meats, assisting at a nearby greenhouse, and working with local livestock breeders to thoughtfully source every element on his menu. Now the chef-on-the-rise will team up with rocker-turned-winemaker Maynard James Keenan, who applies the same philosophy to his craft, for a stellar representation of American terroir.

 

Tuesday, April 28. 7:00 P.M.
Beltane in the Berkshires 
Praised by Food & Wine for his “skillful modern cuisine,” chef Dan Smith is making waves at his Berkshires restaurant, John Andrews, where he and his team spin locally sourced... Read more >

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Expo Milano: Ten Days Until Opening Day!

 

Last summer, when we announced our plan to produce the USA Pavilion at Expo Milano, the first world's fair that's all about food, we had a only a few digital renderings to illustrate our vision for this monumental project. Now, with just ten days to go until opening day, we're excited to share what is perhaps our favorite dispatch from the physical site: the construction of our vertical garden. In the photo below, cherry pickers install state-of-the-art ZipGrow™ towers from Bright Agrotech, an American-based company that builds vertical gardening products. Our 7,200-foot farm will grow 42 different varieties of vegetables, grains, and herbs.... Read more >

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Our Favorite Quotes from Beard on Books with JBF Award Winner Mindy Segal

 

Our Beard on Books program invites people to the Beard House to listen to chefs and authors share their insights on the captivating food world. Last Wednesday, we showcased JBF Award winner Mindy Segal, who recently released her first cookbook, Cookie Love. This beautiful tome provides innovative techniques and fun interpretations of classic recipes from a self-professed “cookie nerd.” Segal exposes the reader to unexpected ingredients and creative flavor combinations in her recipes. 

 

Here are some of our favorite insights from Mindy:

 

1) "I chose cookies because they are a much better gift than a bundt cake. You get a tin of cookies and you’re really excited about it. There’s a cookie for everybody. If you like crispy cookies, you can have chocolate chip cookies. If you like soft cookies you could have rugelach cookies with fresh jam. Instead of just raspberry jam, you can put smoked almond streusel and... Read more >

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On the Menu: Week of April 20

 

Here's what's coming up at the James Beard House and around the country:

 

Tuesday, April 21, 7:00 P.M.
Local and Salted, Pacific Northwest 
A selmelier is a sommelier for salt, an expert in the use of culinary finishing salts. At this dinner, chef Michael Stanton of the esteemed Heathman Restaurant & Bar in Portland, Oregon, will partner with pioneering selmelier Mark Bitterman to create a gorgeous, French-inspired, Pacific Northwest feast.

 

Wednesday, April 22, 7:00 P.M.
Women of the Wild West 
Alberta may be known as the home province of the Calgary Stampede, but cattle are just one small aspect of the region’s native bounty. We’ve gathered an acclaimed all-female lineup for an eye-opening and hearty feast that... Read more >

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Expo Milano: Construction Update and Dining Previews

The future USA Pavilion at Expo Milano

 

With less than three weeks to go before the first food-focused world's fair begins its six-month run in Milan, the JBF-produced USA Pavilion is coming into sharper focus each day. As seen in the above photo, our construction team has just completed the structure's western facade, emblazoned with USA Pavilion's official logo.

 

Team USA Pavilion has also announced their plan to open the James Beard American Restaurant at Milan's Seven Stars Galleria. Modeled on the James Beard House in New York City, the restaurant will serve as the hub of the pavilion's culinary programming, and will feature a rotating lineup of acclaimed American chefs, ingredients, and dining formats. Visitors can also expect live jazz, gospel, and other classic entertainment on site, as well as one of our favorite gastronomic... Read more >

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On the Menu: Week of April 13

Photo by Eileen Miller

 

Here's what's coming up at the James Beard House and around the country:

 

Monday, April 13, 7:00 P.M.
The Titanic Returns: Captain's Table 
To commemorate the anniversary of the Titanic’s fateful voyage, chef Rob McCue has designed a menu that invokes the opulence and grandeur of the meals served to the most elite passengers at the coveted captain’s table. Join us for an epic journey through a long-gone era during this elegant and historically inspired dinner.

 

Tuesday, April 14, 7:00 P.M.
Songkran: Lao New Year 
January may have come and gone, but in Laos the New Year is just getting started. Celebrate Songkran with chef Phet Schwader and the rest of the team behind Khe-Yo, one of New York City’s... Read more >

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Our Favorite Beard House Dishes in March

 

Last month's stand-out Beard House dishes brought us decidedly verdant plates that served as a much-needed nod to spring. Below, our editors' picks for the best of March.

 

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Sweet English Peas with Bittersweet Chocolate, Virgin Butter, and Mint / Bay Area Spring

 

After suffering through New York's agonizingly long winter, I found a cure for my seasonal fatigue in Mark Liberman’s Beard House menu, replete with Bay Area asparagus, leeks, and artichokes. I especially loved his play on the homey classic of peas and butter, reimagined as a modern dessert: a bright orb of English pea ice cream, accessorized with pea shoots, butter mousseline, chocolate sablé crumble, and a mint, chicory, and pennyroyal granita. 

 ... Read more >

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On the Menu: Week of April 6

 

Here's what's coming up at the James Beard House and around the country:

 

Monday, April 6, 7:00 P.M.

Philly Elegance Meets Loire Wines 
Housed in the five-diamond Rittenhouse hotel, Lacroix is one of Philadelphia’s most prestigious restaurants; many of the city’s finest chefs have steered its kitchen at one time or another. The latest is Jon Cichon, who returns to the Beard House with a marvelous spring menu paired with exceptional wines from the Loire Valley.

 

Tuesday, April 7, 7:00 P.M.
Spring in Marin 
In a three-star review, Michael Bauer of the SF Chronicle described Molina as “a small, out-of-the-way restaurant that has such refinement and integrity that it makes you want to... Read more >

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Expo Milano: Announcing Feeding the Accelerator, a Food-Sector Development Program

When Expo Milano, the first world's fair devoted exclusively to food, opens to the public next month, the USA Pavilion will present American innovations at the crossways of cuisine, tech, business, industry, and culture. This showcase will include several promising food-sector newcomers, selected and nurtured by the pavilion's recently announced Feeding the Accelerator initiative.

 

A collaborative incubation program, Feeding the Accelerator will provide, per its website, "not just tech and business development, but innovation development." In practice, this includes workshops, lectures, and an Expo-based advisory board of chefs, academics, designers, and other food professionals. Up to 12 entrepreneurs will be selected for mentorship.

 

Details and applications are available at the... Read more >

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Dear World at JBF Chefs Boot Camp for Policy and Change

 

There was no shortage of enlightening moments at the sixth JBF Chefs Boot Camp for Policy and Change this month, but a visit from Robert X. Fogarty and Jonah Evans at the end of a long day was completely invigorating.


Fogarty and Evans introduced us to Dear World, a photography project that started in 2009 when Fogarty began documenting New Orleans residents’ love letters to their city. Since then, Dear World has told the stories of survivors of the Boston marathon bombing and Syrian refugees, and has featured recognizable people like Nobel Peace Prize winner Muhammad Yunus, Susan Sarandon, and the late Stuart Scott.

 

The chefs participating in Boot Camp were invited to create a message about something they care about—and to become a part of the ever-growing, inspirational,... Read more >

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