James Beard Foundation’s Taste America® comes home to New York City this weekend with two food-filled exclusive events featuring Taste America Honorary All-Star Daniel Boulud and local star and James Beard Award Winner April Bloomfield. Friday night kicks off with a special four-course collaborative dinner cooked up by Boulud and Bloomfield. On Saturday Bloomfield will show off her technique with a cooking demo at Sur La Table, where you’ll also be able to sample local fare with free tastings from artisan vendors Tumbador Chocolate and Katchkie Farm.
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It's easy to cut down on meat consumption without following a strict vegetarian diet. All of the following veggie-packed recipes can easily be tailored to your personal culinary preferences.
April Bloomfield's Acquacotta
Acquacotta, a humble, traditional Tuscan soup, translates to "cooked water." For a vegetarian version of Bloomfield's dish, omit the clams and bacon and add a handful of diced Parmigiano-Reggiano rind.
Walter Plendner's Wild Mushroom Goulash
For best results, splurge on the mushrooms and serve this rich goulash over a fluffy mound of polenta.
Eric Hara's Stewed Big
When April Bloomfield presented her signature brand of rustic and bold European cuisine at the Beard House last month, her menu featured dishes like bacon-wrapped rabbit terrine, acquacotta (get the recipe!
), and the above pear and frangipane tart, topped with a prune-armagnac ice cream.
View more images from Bloomfield's event
Boiled dinner fit for a prince. This hearty mix of tender meats originated in northern Italy and is considered a menu mainstay of Piedmont, Lombardy, and Emilia. Though it varies slightly by region, the typical mix of seven meats includes beef, veal, chicken, capon, cotechino (a type of sausage), tongue, and traditionally, half of a calf's head. The boiled meats are served with a variety of condiments, but the only one required is bagnetto verde, a blend of parsley, garlic, and anchovy similar to salsa verde. The humble dish was a favorite of Crown Prince Vittorio Emanuele, who was rumored to steal away in the night with friends to the small town of Moncalvo outside Torino to savor the rich, brothy stew. Its time-consuming preparation has brought this modest meal out of the home and into fancy Italian restaurants, where the different meats are often served from specialized carts and carved tableside.
Gastropub pioneer April Bloomfield, a 2010 nominee for JBF Best Chef: NYC, is easily one of the most innovative chefs in town. Her rustic and seasonal cooking, infused with a European snout-to-tail mentality, has changed the way New Yorkers eat and continues to inspire an ardent following. She's taking charge of the Beard House kitchen on Thursday; here's what's on the menu:
Peekytoe Crab and Avocado Mousse Trifles
Scotch Quail Eggs
Chicken Liver on Pugliese Bread
Vincent Carême Vouvray NV
Bacon-Wrapped Rabbit Terrine with Tarragon, Shallot, and Cornichon Salad and Prune Vinaigrette
Pairing: Stadlmann Mandel-Höh Zierfandler 2008
Roasted Pumpkin and Market Green Salad with Aged Pecorino and Balsamic Vinegar
Pairing: Damijan Kaplja Bianco 2004
Clam, Tomato, and Vegetable Aquacotta Stew with Grilled Bread
Here’s what’s happening at the Beard House and around the country next week:
Monday, January 24, 7:00 P.M.
As chef and owner of one of Baltimore’s most lauded restaurants, two-time JBF Award nominee Cindy Wolf finds inspiration in the rich culinary heritage of Charleston, South Carolina. This dinner will highlight the chef’s refined, Huguenot-influenced cuisine along with impeccable wine pairings selected by wine director Tony Foreman.
Tuesday, January 25, 7:00 P.M.
The Mill at 2t, a charming restaurant in pastoral Connecticut, serves up outstanding locally sourced dishes in an intimate setting. The eatery’s chef, Ryan Jones, and his friend the Canadian locavore chef Christophe Ithurritze are bringing that casual elegance to the Beard
While acquacotta translates to "cooked water," this Tuscan vegetable soup is packed with powerful flavor. April Bloomfield's version features creamy clams and salty slab bacon. Get the recipe here
April Bloomfield and her team plate a pork trio of head cheese, terrine, and rillettes during her Beard House dinner
last Monday. View more images of the pig-packed event here
(Photo by Eileen Miller)