'Gram Worthy: Roast Chicken with Egg, Thyme​, and Crispy Chicken Skin

 

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 the clever, delicious, and artfully composed Roast Chicken with Egg, Thyme​, and Crispy Chicken Skin canapés served at the 2015 James Beard Awards by JBF Award–winning​ chef Dave Beran of Chicago's acclaimed Next. For more tasty snaps, come play with us on ... Read more >

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Eye Candy: Hamachi Crudo with Charred Cara Cara Oranges and Tangerine–Yuzu Dressing

 

Set in a historic factory, Manhattan’s Chelsea Market is now home to some of the city's finest epicurean shops and restaurants. For our recent seventh annual Sunday Supper at Chelsea Market, we brought together a formidable group of chefs to prepare a convivial family-style feast, served at a nearly 300-foot-long communal table in the market’s main hall. One of the highlights of the evening was this vibrant Hamachi Crudo with Charred Cara Cara Oranges, Water Chestnuts, and Tangerine–Yuzu Dressing created by Cull and Pistol's chef David Seigal. Easy on the eyes and bursting with flavor, this dish earned rave reviews from our guests.

 

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Eye Candy: Egg Yolk Confit with Curry, Cauliflower, and Salmon Roe

 

Awarded a coveted Michelin star just four months after opening, the Musket Room has already left an impressive mark on the New York City dining scene. At the restaurant's recent Beard House dinner, guests enjoyed chef Matt Lambert’s dynamic fusion of American and New Zealand fare. One of the highlights of the event was this vibrant and decadent egg yolk confit with curry, cauliflower, and salmon roe—which enlisted the evening's guests to join the ranks of diners lining up at this Nolita hot spot. 

 

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'Gram Worthy: Belgian Bitter Chocolate Clafoutis with Candied Red Beets and Buttermilk Anglaise

Belgian Bitter Chocolate Clafoutis with Candied Red Beets and Buttermilk Anglaise

 

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 Belgian Bitter Chocolate Clafoutis with Candied Red Beets and Buttermilk Anglaise​, prepared at the Beard House by chef (and former Top Chef contestant) Bart Vandaele of Washington, D.C.'s Belga Café​​... Read more >

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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.

 

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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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