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 >

Comments (0)

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.  

 

... Read more >

Comments (0)

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

 

View this event's menu and details ... Read more >

Comments (0)

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 >

Comments (0)

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 >

Comments (0)

Eye Candy: Bittersweet Chocolate Terrine with Hazelnut Crema

Bittersweet Chocolate Terrine with Hazelnut Crema  

 

E. Michael Pagliarini, who has family ties to Umbria and trained under Grant Achatz and Heston Blumenthal, displays serious cooking chops and a profound understanding of classic Italian cuisine at Giulia, which earned an enthusiastic three-star review from the Boston Globe last year. At his recent Beard House dinner, the Boston-based chef served a decadent Bittersweet Chocolate Terrine with Hazelnut Crema and Baci di Dama Cookies. Luxurious and sophisticated, this eye-catching dessert was a hit with Beard House dinners. 

 

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

Comments (0)

Eye Candy: Raspberry–Pistachio Linzers

Raspberry–Pistachio Linzer

 

An enduring staple of New York City’s dining landscape, Gramercy Tavern beckons both loyal patrons and global travelers with its masterful contemporary American cuisine, warm atmosphere, and unparalleled hospitality. At our recent Chefs & Champagne®, JBF's annual summer tasting party in the Hamptons, the iconic JBF Award–winning restaurant's pastry chef, Miroslav Uskokovic, served these elegant raspberry–pistachio linzer cookies. Our guests at the outdoor fête paired Uskokovic's delightful treats with flowing Champagne Taittinger... Read more >

Comments (0)

Eye Candy: Oysters with Horseradish Ice and Caviar

Oysters with Horseradish Ice and Caviar

 

New York City epicureans flock to Brooklyn's Maison Premiere for its innovative cocktail program, sumptuous seafood offerings, and sultry, Belle Époque–inspired atmosphere. At our recent Chefs & Champagne®, JBF's annual summer tasting party in the Hamptons, Maison Premiere chef Lisa Giffen served these elegant oysters with horseradish ice and caviar. Our guests at the outdoor fête paired Giffen's refreshing oysters with flowing Champagne Taittinger​ and the wines of Wölffer Estate Vineyard for a perfect summer bite.

 

View this event's menu and details ... Read more >

Comments (0)

Eye Candy: Vanilla Bean Custard with Rhubarb and Anise Hyssop Shortbread

 

Two-time JBF Award semifinalist Giuseppe Trentori and his all-star team from Chicago’s Michelin-starred BOKA crafted a spectacular contemporary menu at their sold-out Beard House dinner last year. For the dessert course, pastry chef Sarah Jordan wowed diners with a vibrant vanilla bean custard with rhubarb and anise hyssop shortbread​. This eye-catching treat was paired with a fruit-forward Roussane from Villa Creek Cellars and promptly devoured by our satiated guests.

 

View this event's menu and details here. For upcoming Beard House dinners, check out our events calendar. Photo by Elana Iaciofano. 

 

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

Comments (0)

Eye Candy: Valrhona Caraïbe Chocolate–Apricot Parfait with Rice Krispies–Cocoa Nib Crunch

Valrhona Caraïbe Chocolate–Apricot Parfait with Rice Krispies–Cocoa Nib Crunch

 

Here's another mouthwatering snapshot from last weekend's Chefs & Champagne®, our annual summer tasting party in the Hamptons, where we honored James Beard Award–winning chef, restaurateur, cookbook author, and media personality Bobby Flay. Our much-anticipated fête featured flowing Champagne Taittinger​, the wines of Wölffer Estate Vineyard, and delectable culinary offerings from a select group of over 40 celebrated chefs. Among them was this innovative Valrhona Caraïbe Chocolate–Apricot Parfait with Rice Krispies–Cocoa Nib Crunch crafted by pastry chef George McKirdy of Astor Bake Shop in Queens, NY. These sweet little bites were so popular that many guests went back for seconds (and thirds!) before finishing their rounds through the savory courses. Now that's... Read more >

Comments (0)

Pages