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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On the Menu: February 13 through February 19

Here’s what’s happening at the Beard House next week: Sunday, February 13, 4:00 P.M. Valentine's Tea Treat your valentine to a romantic afternoon tea prepared by an all-star group of New York chefs. The incredible talents collaborating on this feast will tempt diners with a decadent selection of delicate savories and tempting sweets. Monday, February 14, 7:00 P.M. Valentine's Day Celebration Join us at the Beard House this Valentine’s Day for a romantic menu prepared by David Burke alum Eric Hara of the recently debuted 9 Restaurant. The chef’s playful yet elegant approach to classic American cuisine lets top-quality ingredients shine in simple dishes that please the eye as well as the palate. Wednesday, February 16, 7:00 P.M.

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On the Menu: December 26 through January 1

Walking up the Beard House back stairsHere’s what’s happening at the Beard House next week: Tuesday, December 28, 7:00 P.M. Tennessee Pearl Deemed “first class” by the New York Times, Chattanooga’s St. John’s Restaurant is as timeless and elegant as the state’s gemstone, the pearl. We’re pleased to welcome executive chef Daniel Lindley, a Gramercy Tavern alum and two-time JBF semifinalist, and winemaker Chris Bratcher to their Beard House debuts. Friday, December 31, 9:00 P.M. New Year’s Eve Celebration Ring in the New Year with good cheer and great food at our annual New Year’s Eve dinner! With L’Atelier de Joël Robuchon alum André Marrero and fellow FCI talents in the kitchen, this year’s party promises to be the most festive yet. For details and

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On the Menu: December 19 through December 25

Beard House dining roomHere’s what’s happening at the Beard House next week: Sunday, December 19, 12:00 P.M. Latin Brunch Fiesta Julian Medina and the culinary team behind his growing pan-Latin/Spanish restaurant empire are coming to the Beard House to serve our favorite meal of the week, brunch. Known for bold flavors and fab cocktails, Medina’s eateries have earned raves from critics ranging from Sam Sifton of the New York Times to Gael Greene of New York magazine. Monday, December 20, 7:00 P.M. Festive Mexican Christmas At Zahav, Michael Solomonov did for Israeli food what David Chang has done for Asian food, according to the New York Post. Now Solomonov, along with his partner Steve Cook and executive chef Lucio Palazzo, have modernized

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On the Menu: December 12 through December 18

Beard HouseHere’s what’s happening at the Beard House and around the country next week:

Monday, December 13, 7:00 P.M. Delicious by Design Winner of this year’s JBF Award for Outstanding Restaurant Design, the Guggenheim’s stunningly chic Wright restaurant offers more than just breathtaking environs: its seasonal and distinctive menu, curated by David Bouley protégé Rodolfo Contreras, is lauded by diners and art lovers alike. Tuesday, December 14, 7:00 P.M. French with an Asian Twist South Carolina’s only Maitre Cuisinier de France (and one of the world’s youngest), Lyon native Nico Romo brings his je ne sais quoi and Asian accents to the sophisticated French cooking at Fish. A hot spot on Charleston’s restaurant scene, Fish is also

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