Daily Digest: April 15, 2013
Unsurprisingly, the taste of beer sets off pleasurable chemicals in your brain. [Yahoo!]
In the perilous world of food contamination, even your dog's food isn't safe. [NPR]
Alain Ducasse receives Lifetime Achievement award from World's 50 Best. [Eater]
Cereal-flavored milk, coming to a supermarket near you. [Oh Gizmo!]
... Read more >
Eye Candy: Gala Dinner and Auction, Part Two
Here's another helping of photos from last week's gala dinner and auction at the Four Seasons:
Miniature duck burgers
Guests check out the silent auction in the Four Season's Grill Room... Read more >
Eye Candy: Gala Dinner and Auction
Here's the first batch of photos of Wednesday's spectacular event at the Four Seasons. Check back later for more!
Giants of French gastronomy: Guy Savoy, François Payard, Alain Ducasse, Joël Robuchon, and Jean-Georges Vongerichten
Foie gras lollipops with quince gelée
The Pool Room at the Four Seasons
On the Menu: Gala Dinner and Auction
Anywhere in the world the names Ducasse, Payard, Robuchon, Savoy, and Vongerichten are synonymous with the best of modern French cuisine. Tomorrow evening these giants of gastronomy are joining forces in the Four Seasons kitchen for an unforgettable celebration, a tribute to the interconnectedness of French and American food cultures, and a fundraiser for the James Beard Foundation. Here's what's on the menu:
Larry Finn and Pecko Zantilaveevan of the Four Seasons
Foie Gras Lollipops with Quince Gelée
Cucumber-Wrapped Citrus-Cured Hamachi
Tuna and Santa Barbara Sea Urchin Ravioli
Charred Eggplant with Harissa and Pappadam Chips
Baby Lettuce and Herb Hand Rolls
Corn Pudding with Chanterelles and Black Truffles
Beef Tartare with Caviar and Pommes Gaufrettes
Forest Mushroom Tartlets with Crème Fraîche and Fines Herbes
Duck Burgers with Sun-Dried
News Feed: January 22
Alain Ducasse loves London, disses Spain. [Telegraph UK] Forget Champagne: this oyster stout is a new match for mollusks. [Slash Food] 2,764,800: number of chocolate chunks City Bakery puts in its cookies every year. [TONY] Kulfi takes the cupcake. [Zester Daily] San Francisco restaurateurs pay big bucks to run their businesses. [WSJ]News Feed: October 23
New on the market: an affordable sous vide machine [EMD] Alain Ducasse rates New York City's french fries [Grub Street] The weirdly wonderful Buddha's Hand citron [LAT] You, too, can eat cookies and lose weight! [NYT]Eye Candy: Beard House
Sandro Micheli, executive pastry chef at Adour Alain Ducasse at the St. Regis New York, made these pistachio and passion fruit macarons for Beard House diners at last week's New York City Wine and Food Festival dinner with Alain Ducasse. Click here for more photos from the evening.
(Photo by Eileen Miller)
Eye Candy: NYCWFF at the Beard House
Reports touting the success of the Food Network New York City Wine and Food Festival have flooded the internet, and we're pleased to hear that the Beard House events were no exception to the rule. Over the next couple of days we will be linking to photo galleries on our website—today we have a slideshow of Saturday's Food Meets Fashion event, featuring Zac Posen, Giada De Laurentiis, and Marcus Samuelsson. Here are some our favorite shots from the long weekend:
Alain Ducasse and an assistant plate foie gras–quince terrines
with quince marmalade and gelée
... Read more >
News Feed: NYCWFF Edition
A TONY photographer was embedded in the Beard House kitchen on the night of Alain Ducasse's dinner [TONY] Fashion designer Zac Posen likens the kitchen to the high-end atelier [Food & Wine] Video of the Food Meets Fashion trio in the Beard House kitchen [People] An illustrated guide to all festival events [The Moment] Zagat has a rundown, too [Zagat]Pages
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@beardfoundation
The folks at Martin Yan's @MYChinaSF are holding a Friends of James Beard Benefit on 6/9! Menu and other info here: http://t.co/LAFpnmRoec
This week on "Taste Matters", JBF's Mitchell Davis sits down with Bonnie Stern, aka "Canada's Julia Child" http://t.co/qjcnzFPznm
Next month at the #jamesbeardhouse: 2012 #jbfa winner Chris Hastings of Birmingham's Hot and Hot Fish Club http://t.co/n0qagSR1Y4
QR code–bearing sushi. An ambassador for cheese in China. Pet bird–flavored ice cream in Japan. Today's food reads: http://t.co/Hg05mRFWXy
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