Eye Candy: Shrimp Toasts with Black Pepper Caramel

Shrimp Toasts with Black Pepper Caramel

 

Each spring the people of Thailand mark the beginning of the New Year by celebrating Songkran, an elaborate tradition named for the Sanskrit word meaning “passing” or “approaching.” To fête the occasion at the Beard House this past April, we enlisted a dynamic group of Thai talent to collaborate on a festive menu, which was paired with modern cocktails. During the reception hour, chefs Pichet Ong, Jet Tila, and Hong Thaimee served these delicate shrimp toasts with black pepper caramel to our guests. The canapés went fast and whetted everyone's appetites for the elaborate Thai feast to come.

 

View this event's menu and details here. For upcoming Beard House dinners, check out our events calendar. Photo by... Read more >

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Eat This Word: Asian Pears

Asian Pear

 

WHAT? Sometimes called apple-pears, Asian pears are not, in fact, a cross between the two, but are rather the pear varieties that grow in China and Japan. (For the last century, we’ve grown them in the United States as well, mostly in the Northwest.) But Asian pears, though juicy like a pear, are apple-shaped and have the crispness of a good apple. In Japan, where they are known as nashi, they are a popular autumn dessert, served in neatly peeled slices. Asian pears come in various shades of russet and yellow, depending on the variety. They may be the ancestor of our more familiar Western pears.​

 

WHERE? Friends of James Beard Benefit Dinner in Walla, Walla, WA

 

WHEN? July 18, 2014 

 

HOW? Blue Cheese with Asian Pears 

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Ingredient Spotlight: Labneh

 

Greek yogurt is everywhere. In our granola bars, our hummus, even our shower gel. When a foreign health food becomes the official state snack of New York, you know it’s hit the mainstream. But one unexpected advantage of Greek yogurt’s ubiquity is the piquing of the American palate for thick, tangy spreads, and chefs are constantly looking to regional Mediterranean cuisines for similar ingredients. We noticed labneh, the Middle Eastern iteration of strained yogurt, popping up on Beard House menus this spring and summer, and realized that this spread is on the rise across the country.

 

It turns out that what we think of as "Greek Yogurt" is really just one member of the family of strained yogurts that grace most tables of Mediterranean, Middle Eastern, and North African countries. In Greece, it’s called straggistó giaoúrti, in Egypt, ... Read more >

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Ingredient Spotlight: Green Strawberries

green strawberries

 

When strawberries arrive at markets in spring, brightening folding tables like rescue flares, they affirm the mantra of the seasonal eater: good things come to those who wait. But some chefs have intercepted the fruits before peak ripeness, and now green strawberries, more tart and acidic than their red elders, are showing up on menus at the Beard House and at high-end restaurants around the country.  

 

Whether it signals a new, more subtle shading on the palate of seasonality, or a more elastic idea of what's edible, the trend itself has been developing for a while: in the first season of The Mind of a Chef, aired in 2012, René Redzepi improvised a dish of raw scallops, pea juice, and raw green strawberry slices for David Chang.

 ... Read more >

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Eat This Word: Marcona Almonds



WHAT? Prized around the world, Marcona almonds are round, flat, and tan, and the trees on which they grow require tender, loving care. Marconas, which come from Spain, are typically eaten peeled, fried in olive oil, and salted. Spanish cuisine may have more uses for almonds than any other cuisine in the world. Although we once read that almonds "exert a relaxing effect and enhance intellectual activity," we suspect the real reason the Spanish eat so many of them is simpler—taste. It's no wonder they have been called the "queen of almonds."

 

WHERE? Bay Area Brasserie

 

WHEN? June 20, 2014

 

HOW? Crispy Quail Quarters with Fig–Balsamic Sauce, Marcona Almonds, and Piment d’Espelette

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On the Menu: Week of March 16

Photo taken by Max Flatow

 

Here's what's on the Beard House calendar this week:

 

Tuesday, March 18, 7:00 P.M.
La Fiesta di San Giuseppe

Assuming you can’t make it to Sicily, the next-best place to celebrate the Feast of St. Joseph is the Beard House, where we’ll be gathering the day before the beloved Italian holiday for an incredible, seafood-rich dinner prepared by acclaimed Atlanta-area chef Michael Bologna.

 

Wednesday, March 19, 12:00 noon 
Beard on Books
In A Passion for Bread: Lessons from a Master Baker, author Lionel Vatinet shares an encyclopedic knowledge of bread, passed down from a long line of French artisan bakers, with detailed instructions and dozens of step-by-step photographs. Join us when Vatinet (whose career trajectory goes from an apprenticeship in France to the... Read more >

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On the Menu: Week of March 9

Photo by Kent Miller

 

Here's what's on the Beard House calendar this week:

 

Monday, March 10, 7:00 P.M.

Coastal Maine Respite

Bound by a shared reverence for nature, JBF Award winner Ken Oringer and Justin Walker have joined forces at Earth at Hidden Pond to create simple yet innovative farm-to-fork fare. For this Beard House dinner, Walker will present a stunning menu overflowing with produce picked straight from the restaurant’s on-site organic farm.

 

Tuesday, March 11, 7:00 P.M.

Hudson Valley Majesty

Although Glenmere has been called every superlative from most romantic hideaway in the world to America’s hottest—and coolest—hotel, it’s the exquisite dining experiences created by Bouley, Boulud, and Ducasse alum Geoffroy Deconinck and pastry chef Taiesha Martin that have put this... Read more >

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On the Menu: Week of February 9

Chefs at the James Beard House

 

Here's what's on the Beard House calendar next week: 


Sunday, February 9, 12:00 noon

Friends of James Beard Benefit Dinner 

Known for her signature blend of Middle Eastern, Armenian, and Mediterranean cuisines, Zov Karamardian runs an empire of restaurants, bistros, and bakeries in Southern California. For this special Friends of James Beard Benefit, Karamardian has crafted a vibrant menu of her legendary fare and will present it along with cooking demonstrations with featured guest and television star Carla Hall. The event will be emceed by JBF Award winner Sherry Yard.

 

Sunday, February 9, 4:00 P.M. 

Valentine's Tea

Treat your valentine to a romantic afternoon tea prepared by an incredible group of chefs and pastry chefs. The top talents... Read more >

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On the Menu: Week of March 17

guests at the James Beard House

 

Here's what's happening at JBF and beyond next week:

 

Monday, March 18, 6:00 P.M.

Friends of James Beard Benefit: Charleston, SC

Join us for a very special Friends of James Beard Benefit dinner, when Charleston’s culinary titans will join forces for an extraordinary evening. The historic dinner at Sullivan Island’s Fort Moultrie will feature iconic Lowcountry cuisine prepared by a talented group of Charleston-based chefs, including notable JBF Award winners and nominees.

 

Monday, March 18, 7:00 P.M.

Culinary Whimsy

Adventurous diners get their kicks from R.J. Cooper’s signature brand of daring and fanciful cuisine at the aptly named Rogue 24, which Washington Magazine describes as “exciting and up to the moment.” We’re sure they’ll find... Read more >

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