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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On the Menu: Week of March 30

Photo by Clay Williams

 

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

 

Monday, March 30, 6:30 P.M.
The From Scratch Sessions: An Evening of Armagnac 
Join the JBF Greens (foodies under 40) for a class on France’s oldest spirit, Armagnac, at New York’s new high-end, low-key bar, The Up & Up. Wine educator and Armagnac ambassador, May Matta-Aliah, will lead us through a tasting of Armagnacs, exploring the region, production process, and differences in styles and ages. The Up & Up owner Matt Piacentini... Read more >

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14 Inspiring Quotes from Our 6th Chefs Boot Camp for Policy and Change

Photo by Ron Calamia

 

At last week’s sixth JBF Chefs Boot Camp for Policy and Change, 14 chefs gathered on Avery Island in Louisiana to take part in intensive workshops to learn how to use their powerful voices to help create a more fair, just, nutritious, sustainable, and delicious food system for everyone. Here are some of the most inspiring quotes from the two-day retreat:


"Food is the cornerstone of health and wellness. It shouldn't be a privilege just for the wealthy."--Seamus Mullen @SeamusMullen

 

“There is no place for hunger in our world. It’s a travesty that must be eradicated.” --Asha Gomez @AshaGomez

 

“If you eat a chicken finger every day for ten years it's poison. If it poisoned and killed you instantly... Read more >

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Beard on Books: Dana Cowin

Dana Cowin

 

Dana Cowin stopped by the Beard House this week to discuss her new book for the latest installment of Beard on Books. The 20-year editor-in-chief of Food & Wine charmed the standing-room-only crowd with excerpts and stories from Mastering My Mistakes in the Kitchen, which combines recipes and tales of cooking mishaps with tips and tricks.

 

Susan Ungaro, president of the James Beard Foundation, introduced Cowin with high praise of the chefs’ helpful tips included in the book, specifically when it came to Thomas Keller’s secret to roast chicken: “I’ve read his version of his recipe, but I didn’t understand it until I read her version.”

 

After a slight microphone glitch (“The kitchen here is the place... Read more >

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