Eye Candy: Pork Belly with Celeriac Purée, Braised Apples, and Apple Jelly

 

Perched on the shores of Lake Champlain, Vermont's historic Basin Harbor Club beckons guests with its spectacular surroundings and singular cuisine—much of which comes directly from the resort’s bountiful on-site farm. Last month, lucky Beard House guests sampled the rich flavors of the Green Mountain State’s terroir when chef Christian Kruse served up a hyper-seasonal feast. His menu brimmed with dishes like golden beet risotto, graham-crusted venison with spiced pear purée, and a curried delicata squash soup that would make any New Englander proud. A true standout of the night was Kruse’s luscious 16-hour-cooked local pork belly with creamy celeriac purée. Tart and juicy Champlain Orchards apples accompanied the dish in a trio of preparations: braised, jellied, and whipped into an airy foam. By the end of the evening, guests were ready to book their next Vermont getaway... Read more >

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Eye Candy: Pork Belly with Celeriac Purée, Braised Apples, and Apple Jelly

 

Perched on the shores of Lake Champlain, Vermont's historic Basin Harbor Club beckons guests with its spectacular surroundings and singular cuisine—much of which comes directly from the resort’s bountiful on-site farm. Last month, lucky Beard House guests sampled the rich flavors of the Green Mountain State’s terroir when chef Christian Kruse served up a hyper-seasonal feast. His menu brimmed with dishes like golden beet risotto, graham-crusted venison with spiced pear purée, and a curried delicata squash soup that would make any New Englander proud. A true standout of the night was Kruse’s luscious 16-hour-cooked local pork belly with creamy celeriac purée. Tart and juicy Champlain Orchards apples accompanied the dish in a trio of preparations: braised, jellied, and whipped into an airy foam. By the end of the evening, guests were ready to book their next Vermont getaway... Read more >

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Eye Candy: Pork Belly with Celeriac Purée, Braised Apples, and Apple Jelly

 

Perched on the shores of Lake Champlain, Vermont's historic Basin Harbor Club beckons guests with its spectacular surroundings and singular cuisine—much of which comes directly from the resort’s bountiful on-site farm. Last month, lucky Beard House guests sampled the rich flavors of the Green Mountain State’s terroir when chef Christian Kruse served up a hyper-seasonal feast. His menu brimmed with dishes like golden beet risotto, graham-crusted venison with spiced pear purée, and a curried delicata squash soup that would make any New Englander proud. A true standout of the night was Kruse’s luscious 16-hour-cooked local pork belly with creamy celeriac purée. Tart and juicy Champlain Orchards apples accompanied the dish in a trio of preparations: braised, jellied, and whipped into an airy foam. By the end of the evening, guests were ready to book their next Vermont getaway... Read more >

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Eye Candy: Pork Belly with Celeriac Purée, Braised Apples, and Apple Jelly

 

Perched on the shores of Lake Champlain, Vermont's historic Basin Harbor Club beckons guests with its spectacular surroundings and singular cuisine—much of which comes directly from the resort’s bountiful on-site farm. Last month, lucky Beard House guests sampled the rich flavors of the Green Mountain State’s terroir when chef Christian Kruse served up a hyper-seasonal feast. His menu brimmed with dishes like golden beet risotto, graham-crusted venison with spiced pear purée, and a curried delicata squash soup that would make any New Englander proud. A true standout of the night was Kruse’s luscious 16-hour-cooked local pork belly with creamy celeriac purée. Tart and juicy Champlain Orchards apples accompanied the dish in a trio of preparations: braised, jellied, and whipped into an airy foam. By the end of the evening, guests were ready to book their next Vermont getaway... Read more >

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Recipe: Cornmeal-Fried Pickles

 

Known for his regional classics at New Orleans hot spot Purloo, Ryan Hughes recently traveled to New York to give Beard House diners a flavor-packed glimpse into his love affair with Lowcountry cuisine. One of our favorites: his utterly addictive fried pickles, which were taken to the next level with crispy cornmeal and fragrant crab boil seasoning, yielding a perfectly salty, sour fried treat. Get the recipe to give these a whirl at home.

 

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Hilary Deutsch is editorial assistant... Read more >

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Recipe: Cornmeal-Fried Pickles

 

Known for his regional classics at New Orleans hot spot Purloo, Ryan Hughes recently traveled to New York to give Beard House diners a flavor-packed glimpse into his love affair with Lowcountry cuisine. One of our favorites: his utterly addictive fried pickles, which were taken to the next level with crispy cornmeal and fragrant crab boil seasoning, yielding a perfectly salty, sour fried treat. Get the recipe to give these a whirl at home.

 

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Hilary Deutsch is editorial assistant... Read more >

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Recipe: Cornmeal-Fried Pickles

 

Known for his regional classics at New Orleans hot spot Purloo, Ryan Hughes recently traveled to New York to give Beard House diners a flavor-packed glimpse into his love affair with Lowcountry cuisine. One of our favorites: his utterly addictive fried pickles, which were taken to the next level with crispy cornmeal and fragrant crab boil seasoning, yielding a perfectly salty, sour fried treat. Get the recipe to give these a whirl at home.

 

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Hilary Deutsch is editorial assistant... Read more >

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Ask a Chef: New Hampshire Native Brett Cavanna

 

After coming up the ranks at FIG and Café Boulud, chef Brett Cavanna returned to his native New Hampshire to helm the kitchen at Louie’s, where he offers up comforting, handcrafted pastas and rustic Italian fare. For his upcoming Beard House dinner, Cavanna will serve a delicious, stick-to-your-ribs winter feast—the perfect antidote to mid-February doldrums. In anticipation of his comfort-fare fête, we spoke to the chef about his love affair with agnolotti, his Beard House menu inspiration, and why chicken tenders are still great at any age.

 

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 ... Read more >

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Ask a Chef: New Hampshire Native Brett Cavanna

 

After coming up the ranks at FIG and Café Boulud, chef Brett Cavanna returned to his native New Hampshire to helm the kitchen at Louie’s, where he offers up comforting, handcrafted pastas and rustic Italian fare. For his upcoming Beard House dinner, Cavanna will serve a delicious, stick-to-your-ribs winter feast—the perfect antidote to mid-February doldrums. In anticipation of his comfort-fare fête, we spoke to the chef about his love affair with agnolotti, his Beard House menu inspiration, and why chicken tenders are still great at any age.

 

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 ... Read more >

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Ask a Chef: New Hampshire Native Brett Cavanna

 

After coming up the ranks at FIG and Café Boulud, chef Brett Cavanna returned to his native New Hampshire to helm the kitchen at Louie’s, where he offers up comforting, handcrafted pastas and rustic Italian fare. For his upcoming Beard House dinner, Cavanna will serve a delicious, stick-to-your-ribs winter feast—the perfect antidote to mid-February doldrums. In anticipation of his comfort-fare fête, we spoke to the chef about his love affair with agnolotti, his Beard House menu inspiration, and why chicken tenders are still great at any age.

 

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 ... Read more >

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