On the Menu: Tutto Toscana

Feathers 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

Comments (0)

Jobs We Love: Jenn Smith

Jenn Smith Think long-distance running isn't relevant to running a food and wine business? Think again. Jenn Smith, general manager of the Astor Center, believes that our backgrounds, whatever they may be, can positively impact our job performances in the present. Read about her life as the woman behind one of New York City's premiere culinary centers here.

Comments (0)

Reel Food: Teaching Tofu at the Astor Center

Chef Toshio Suzuki speaks to attendees about tofu uses; he stands before trays holding dishes of hiya yakko (cold tofu) with various toppings.

Chef Toshio Suzuki speaks to attendees about tofu uses; he stands before trays holding dishes of hiya yakko (cold tofu) with various toppings.

The latest installment of the JBF Master Classes for Chefs series, a partnership with the Gohan Society and the Astor Center to offer JBF professional-level members classes on Japanese ingredients and techniques, took place yesterday at the Astor Center. The topic? The production and uses of tofu (past classes have covered soy sauce, nabe cooking, Japanese pickling, and nigiri and maki sushi making). Held in the Astor Center's study and kitchen, the session was packed with demonstrations and lectures from Toshio Suzuki of Sushi Zen, Noriyuki Kobayashi of Megu Midtown, and Kazuhiro Saito of Nori. And then there were the tastings: over 20 dishes were

Comments (0)