Eye Candy: Aperol Spritzes

aperol spritzes

 

Gabe and Katherine Thompson’s intimate downtown restaurants offer discerning New York City diners soulful Italian cuisine with a modern spin. At their recent Beard House reprise, the powerhouse husband-and-wife team crafted a menu of sumptuous fare paired with exquisite wines and cocktails chosen by their talented partner and beverage director, Joe Campanale. Guests kicked off the spirited evening by sipping on Campanale's Aperol spritzes, pictured above. Light, refreshing, and elegant, it was the ideal aperitivo to stimulate the appetite before a luxurious Italian meal. 

 

View this event's menu and details here. For upcoming Beard House dinners, check out our ... Read more >

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'Gram Worthy: Peruvian Scallops with Grapefruit, Citrus Vinaigrette, and Coriander Leaf

Peruvian Scallops with Grapefruit, Citrus Vinaigrette, and Coriander Leaf

 

If you love to see what happens behind the scenes in restaurants, drool over gorgeous food photography, and creep on your favorite chefs (we're majorly guilty of this!), then be sure to follow us on Instagram, where our editors deliver eye-catching dispatches from the Beard House and beyond! The photo above shows Peruvian scallops with grapefruit, citrus vinaigrette, and coriander leaf, prepared at the Beard House by chef David LeFevre from Fishing with Dynamite and MB Post in Manhattan Beach, California. For more tasty snaps, come play with us on Insta

 

 

Elena North-Kelly is senior editor at the James Beard Foundation. Find her on ... Read more >

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Eye Candy: Caviar Tacos with Hamachi and Santa Barbara Uni

caviar, hamachi, and uni tacos

 

Peek into Rose. Rabbit. Lie. and you’ll discover a revolutionary new supper club that’s redefining the Las Vegas social scene. At his recent Beard House dinner, the hotspot's chef Wesley Holton delighted guests with a taste of Sin City's opulence. During the reception hour, diners sipped Champagne and noshed on a bevy of bites like these miniature caviar tacos with hamachi and Santa Barbara uni tucked into Yukon Gold shells. Briny, luxe, and impossibly gorgeous, these canapés were anything but a gamble.

 

View this event's menu and details here. For upcoming Beard House dinners, check out our ... Read more >

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Eye Candy: Shiitake Flatbread with Fontina, Vidalia Onions, and Thyme

flatbread with shiitake mushrooms

 

Thirty-five years ago, Michael McCarty opened his eponymous restaurant in Santa Monica and put Southern California cooking on the map. The pioneering farm-to-table restaurant and its New York counterpart, which celebrated its 25th anniversary in November, launched the careers of chefs like Jonathan Waxman, Mark Peel, and Ken Frank and fundamentally influenced the country’s culinary evolution. To fête the combined anniversaries, Michael McCarty and his team prepared a lavish Beard House feast. During the reception hour, guests snacked on tasty treats such as this shiitake flatbread with fontina, vidalia onions, and thyme. Delicate yet packing a feisty umami punch, this canapé went fast—and had Beard House diners yearning for more.

 

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Eye Candy: Togarashi-Seared Steelhead Trout with Pressed Cucumbers

Togarashi-Seared Steelhead Trout with Pressed Cucumbers

 

Set against the backdrop of the magnificent, snow-capped Teton Mountains, Jackson Hole, Wyoming, is a world-renowned destination for skiers and foodies alike. At a recent Beard House dinner this fall, a group of the area’s most talented chefs teamed up to design a stunning menu that showcased their favorite local ingredients. One shining example, served during the reception hour: togarashi-seared steelhead trout with grilled peaches and pluots; a bright and refreshing maple, yuzu, and jalapeño vinaigrette; and crunchy, pressed cucumbers. This vibrant canapé had diners clamoring for more—and mulling over the idea of a food-filled trip to Jackson Hole for a reprise of the region's rich flavors.

 

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Eye Candy: Foie Gras–Black Pepper Macarons

Foie Gras–Black Pepper Macarons with Blackberry Jelly

 

From cosmopolitan chic to resort retreat, the Four Seasons brand defines luxury. At their recent dinner, guests were invited to leave their suitcases behind and savor the myriad cuisines available at Four Seasons properties around the U.S. right here at the Beard House—a chance to experience the flavors of a five-star vacation without straying far from home. During the Champagne reception hour, diners were served a bevy of bite-sized treats, including this delight: foie gras–black pepper macarons with blackberry jam. Whimsical, decadent, and almost too cute to eat, these canapés were a standout of the evening's cuisine. 

 

View this event's menu and details here. For upcoming Beard House dinners, check out our ... Read more >

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Eye Candy: Roasted Lamb Chops with Polenta and Smoked Chiles

Roasted Lamb Chops with Crunchy Polenta and Smoked Chiles

 

After honing his skills as Jean-Georges Vongerichten’s youngest-ever sous chef and Nougatine’s executive chef, Westchester native Beck Bolender has returned to his roots at the newly revamped One Twenty One, where he has rebooted the menu with an innovative, globe-spanning selection of small plates. At his recent Beard House dinnerBolender treated guests to a luxurious six-course tasting menu of his signature elegant fare—including this spectacular treat: roasted lamb chops with crunchy polenta and smoked chiles. This robust, juicy, stick-to-your-ribs dish emerged as favorite among Beard House diners and is sure to have Manhattanites hopping on the commuter rail to Westchester county for an encore feast.  

 

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Eye Candy: Duck Pho with Seared Foie Gras

Leah Cohen's Duck Pho with Seared Foie Gras

 

Leah Cohen first rose to fame as a Top Chef contestant, but she proved her culinary chops with the opening of the New York Times two-starred Pig and Khao, where she serves contemporary iterations of the foods from her mother’s native Philippines. For her Beard House dinner this summer, Cohen designed a menu to showcase cuisines from several Southeast Asian countries. One of the locales on her culinary tour was Vietnam, with this show-stopping duck pho with seared foie gras. Silky, rich, and intensely flavorful, this traditional Vietnamese noodle soup was a hit with Beard House diners, pho sure

 

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Eye Candy: Chefs Boot Camp for Policy and Change

 

The James Beard Foundation's Chefs Boot Camp for Policy and Change

 

 

Here's our group photo from last week's Chefs Boot Camp for Policy and Change in Bentonville, Arkansas. At this installment of Boot Camp, 15 chefs from around the country attended policy and advocacy workshops through the lens of food access and affordability. They also visited Ewe Bet Farm, home to grass-fed, pastured-raised lambs and humane husbandry practices. 

 

Learn more about JBF's... Read more >

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Eye Candy: Summer Garden Lettuce Salad

Alice Waters's Summer Garden Lettuce Salad in the JBF Vegetables app

 

If there's anyone who knows vegetables, it's legendary chef, author, activist, and restaurateur Alice Waters. The pioneer of California cuisine shared her Summer Garden Lettuce Salad (pictured above) with us for our brand new recipe app, JBF Vegetables, which features mouthwatering vegetable recipes created by JBF Outstanding Chef award winners. Waters's simple yet vibrant salad calls for a mix of greens, radishes, and fresh herbs—the perfect dish to showcase that succulent summer produce before the season ends. 

 

About the JBF Vegetables app:

The inaugural James Beard Foundation app features an array of innovative, inspiring vegetable recipes by JBF Outstanding Chef award winners like Mario Batali, Daniel... Read more >

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