Eye Candy: Peruvian Avocado–Chocolate Cake with Quince and Avocado Ice Cream

Photo: Jeffrey Gurwin

 

Of all the show-stopping pairings on the dining landscape, chocolate and avocado may not spring to mind as the most popular, but perhaps we should classify it as one of the great culinary partnerships (think: tomatoes and basil or sweet potatoes and brown sugar). At chef Martin Morales's Beard House dinner last month, the Peruvian native not only highlighted the avocado's role in savory dishes—like his fantastic grilled octopus with Peruvian avocado cream—he also touted its sweet side in a stellar performance with the roles of cake and ice cream. A true standout of the evening, Morales's decadent chocolate cake was so rich and moist (thanks to the inclusion of avocados in the batter), it was dream-worthy. With his winning combination of creativity and impeccable ingredients, Morales highlighted the true versatility of his native cuisine.

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Eye Candy: White House Chef Cristeta Comerford's Summer Garden at Expo Milano

Photo: USA Pavilion

 

On any given day at Expo Milano, the first-ever food-focused world's fair that's been open in Milan since May, visitors can experience a veritable buffet of international cuisine, state-of-the-art technology and design, and delectable food-themed programming. Modeled after our own James Beard House in New York City, the USA Pavilion–affiliated James Beard American Restaurant pop-up at Expo Milano features different award-winning guest chefs every week.
 


Last week, diners were... Read more >

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Eye Candy: ​Lemon Balm Tarts with Raspberries and Rosé Jelly at Chefs & Champagne

Photo: David Chow

 

At last month's 25th anniversary of Chefs & Champagne®, our annual summer tasting party in the Hamptons, we honored television personality, chef, and cookbook author Carla Hall​ with flowing Champagne Taittinger, the wines of Wölffer Estate Vineyard, and delectable culinary offerings from a select group of over 40 celebrated chefs. During our much-anticipated fête, chef Colleen Grapes of New York City's Oceana served perhaps one of the daintiest desserts of the evening: subtly sweet lemon balm tarts with raspberries and a gorgeous rosé jelly, all sitting atop a crispy shortbread base. The bright lemon cream was given a burst of flavor from the ripe summer raspberries and couldn't look any prettier with a final flourish of garden flowers.... Read more >

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Eye Candy: ​Ecuadorian Shrimp Ceviche at Chefs & Champagne

Photo: David Chow

 

At last month's 25th anniversary of Chefs & Champagne®, our annual summer tasting party in the Hamptons, we honored television personality, chef, and cookbook author Carla Hall​ with flowing Champagne Taittinger, the wines of Wölffer Estate Vineyard, and delectable culinary offerings from a select group of over 40 celebrated chefs. During our much-anticipated fête... Read more >

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Eye Candy: Wagyu Short Ribs with Black Romesco, Duck Fat Potatoes, and Black Garlic

 

After launching Pubbelly, their first Miami gastropub, to critical acclaim, José Mendín, Sergio Navarro, and Andreas Schreiner went on to open a string of white-hot eateries that consistently rank high with diners and critics alike. And earlier this summer, we were able to experience their signature Latin, Asian, and French flavors when we welcomed the Pubbelly Boys, as they are fondly known, to the Beard House. A highlight of the night was their prime rib dish, featuring Wagyu beef short ribs with black romesco, duck fat potatoes, black garlic, horseradish, and radishes. With varying textures, a deeply satisfying richness, and vibrant flavor combinations, the dish has us clamoring to be a part of the Pubbelly crew ourselves.

 

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'Gram Worthy: Hong Kong Coconut Buns with Roasted Strawberries and Black Vinegar

 

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. 

 

At last weekend's 25th anniversary of Chefs & Champagne®, our annual summer tasting party in the Hamptons, we honored television personality, chef, and cookbook author Carla Hall​ with flowing... Read more >

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Eye Candy: Fluke with Watermelon Radishes, Black Sesame Purée, Avocado, and Persian Lime

Photo by Jeffrey Gurwin

 

One of New Jersey’s most storied restaurants, the Ryland Inn beckons epicureans with its historic and luxurious environs, lauded wine collection, and top-notch fare crafted by chef Craig Polignano—and at his recent Beard House dinner, the seasoned chef did not disappoint. With dishes like this stunning local fluke with watermelon radishes, black sesame purée, avocado, and Persian lime, all finished off with garden flowers from Ryland Inn's own grounds, Polignano proved why this Garden State property is a perennial dining destination.

 

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Eye Candy: Yonsei Oysters with Uni, Ikura, and Ponzu

 

Chef Kyle Itani honed his skills at Yoshi’s in San Francisco before moving across the Bay to open Hopscotch Oakland, where he serves simple but artfully conceived American fare with Japanese touches. The cozy restaurant earned a three-star review from San Francisco Chronicle food critic Michael Bauer, who raved that Hopscotch “deserves a huge following.” And after his recent Beard House dinner, you can count us in as one of his many fans. We were wowed by his signature Yonsei oysters with creamy uni, briny ikura, and citrusy ponzu. A hit amongst many, chef Itani's regional American fare was replete with surprising and inviting Asian flavors.

 

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Eye Candy: Porcini–Goat Cheese Cavatelli with Spring Peas and Preserved Lemon

 

At Sonoma County’s intimate Backyard eatery, husband-and-wife chefs Daniel Kedan and Marianna Gardenhire—who met while working at Thomas Keller’s Ad Hoc and Bouchon—cook only with ingredients grown, raised, or line-caught locally. At their Beard House dinner last month, they brought their mindful cooking to the Big Apple, showcasing early summer's varied and colorful bounty. A highlight of the evening was this bright Porcini–Goat Cheese Cavatelli with Spring Peas and Leaves and Preserved Lemon. One bite of this light-as-air cavatelli was enough to transport us across the country to a picnic table in their very own California Wine Country oasis.

 

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Eye Candy: CakeSpy's Things That Ice Cream Does Not Like

Art by Jessie Oleson Moore

 

We may all scream for ice cream, but have you ever thought about how it feels on the other end of the cone? Fortunately, CakeSpy’s Jessie Oleson Moore has braved brain freeze to explore the psychological disposition of your average scoop and swirl. 

 

July is National Ice Cream Month! Get the pint-by-pint on all our content here.

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