On the Menu: Tutto Toscana
One of our favorite fall traditions at the Beard House is our partnership with the faculty at the Apicius International School of Hospitality, a Florence-based institution that offers Tuscan-focused culinary studies. For this year's events, the instructors will be joined by their Italian students, for whom the programming is a capstone of a six-week-long intercontinental study of gastronomy and culture. The weekend-spanning event series, Tutto Toscana, includes an Italian-style cocktail party, a Tuscan-inspired brunch, and Feathers, a food-crossed-with-fashion celebration at
On the Menu: October 17 through October 23
Here’s what’s happening at the Beard House and around the country next week:
Sunday, October 17, 5:30 P.M.
Friends of James Beard Benefit
Jean-Louis Palladin Dinner
The incredibly talented chefs collaborating on this innovative dinner are at the forefront of the new, high-voltage Vegas cuisine, serving modern, inspired, sophisticated, and luxurious food to discerning Sin City diners. Join them for a spectacular dinner benefitting the Jean-Louis Palladin Professional Work/Study Grant and honoring the late, great Jean-Louis Palladin.
Monday, October 18, 7:00 P.M.
Le Bec-Fin Alum
For the past three years, we’ve recognized Charles Roman, an alum of Philadelphia’s Le Bec-Fin and Vetri, as a JBF
Recipe: Pappardelle with Duck and Juniper Ragù
Flat, long, and wide, pappardelle are the perfect noodles for a hefty ragù. We especially love this duck and juniper–studded version from our friends at the Apicius International School of Hospitality. You can find juniper berries in the spice section of many specialty and gourmet food stores.
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15 usual ice cream flavors. Amazing crocheted food. Use a French press to add coffee to beer. Today's food reads: http://t.co/KLAGWbMdPz
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