On the Menu: August 23 to August 29

Kitchen There's always something delicious happening at the Beard House: Tuesday, August 25, 7:00 P.M. Cooks’ Reunion Jason Dady, Daniel Patino, and JBF Award winner Christopher Lee met years ago as students at the California Culinary Academy in San Francisco. Now established and esteemed chefs working in different cities, the three old cooking-school buddies will reunite at the Beard House to collaborate on this spectacular meal. Wednesday, August 26, 7:00 P.M. Savoring Southern Seafood In business for more than 15 years, Georgia Brown’s still attracts D.C.’s most discerning diners—even the Obamas have stopped by to sample Jim Foss’s award-winning cuisine. Join chef Foss at the Beard House when he prepares a delicious seafood menu with flavors straight from

Comments (0)

Eye Candy: Eckerton Hill Farm Cherry Tomatoes with Tofu, Shiso, and Sesame

salad_427x318Some didn't think he could make a meatless meal, but David Chang proved he was up for the challenge with his delicious vegetarian dinner at the Beard House last night. A highlight of the evening? His Eckerton Hill Farm cherry tomato salad with tofu, shiso, and sesame. We teased you with the menu yesterday, but a picture is worth a thousand words. Hungry for more? Check out the gallery of mouthwatering images from the event. August 20, 2009, The Beard House, NYC (Photo by Krishna Dayanidhi)

Comments (0)

On the Menu: David Chang Goes Vegetarian

David Chang Think it’s hard to get into Momofuko Ko? Try getting a vegetarian-friendly meal out of David Chang, whose menus have famously warned off non-meat eaters. But did you ever wonder what this multiple JBF Award winner would make if he couldn’t use pork (or beef, or chicken...)? Well, we did, and the lucky diners who snagged seats at tonight’s dinner at the Beard House are about to find out. Here’s a sneak peek at the menu: Hors d'Oeuvre: Smoked Potato Salad with Fines Herbes and Dill Granité Salt-Pickled Celeriac Sheets with Squash Farce, Donburi, and Chervil Red Ball Radishes with Butter, Poppy Seeds, and Black Sea Salt Dinner: Eckerton Hill Farm Cherry Tomatoes

Comments (0)

On the Menu: August 16 to August 22

Kitchen Here’s what happening at the Beard House next week: Tuesday, August 18, 7:00 P.M. Legends of Barbecue Barbecue legend Ed Mitchell is famous for his succulent North Carolina–style chopped whole hog—served with the area’s tangy apple cider vinegar sauce, of course—but he has also made a name for himself by recruiting area hog farmers to raise the fatty, pastured pigs whose flavorful meat he remembers from childhood. Wednesday, August 19, 7:00 P.M. Bold Taste of Charlotte The boldest food in Charlotte these days? It’s coming out of the kitchen of a 28-seat restaurant in the Marriott City Center. At the dramatic Savannah Red, chef de cuisine Jason Gray has blown away area critics and diners with his fearless, witty takes on traditional Southern

Comments (0)

Recipe: Bacon and Egg

Pork bellyEvan Percoco served this delicious take on the classic bacon and eggs at his dinner at the Beard House. With braised pork belly and a deep-fried poached egg, this dish is a protein-heavy comfort food for the breakfast lover in all of us. Bao Ong, one of our kitchen volunteers, attended the dinner, and cited this dish as the most memorable component of chef Percoco's menu. You can read Bao's account of the dinner here.

Comments (0)

Reel Food: Bill Dorrler's Peach Panzanella

New Jersey chef Bill Dorrler crossed the Hudson last week to cook his signature modern Italian fare at the Beard House. His main course was a grilled rack of lamb, and in the clip below he discusses the accompanying peach panzanella.

Comments (0)

Reel Food: Bill Dorrler's Peach Panzanella

New Jersey chef Bill Dorrler crossed the Hudson last week to cook his signature modern Italian fare at the Beard House. His main course was a grilled rack of lamb, and in the clip below he discusses the accompanying peach panzanella.

Comments (0)

Recipe: Dave Racicot's White Bean Purée

White Bean PuréeTomorrow night at the Beard House, chef Dave Racicot will be preparing an elegant, French-inspired dinner. One of the elements in his multi-course menu is this deliciously creamy white bean purée. He’ll be serving it with molasses and bay leaf gelées, apple jam, chorizo chips, and maple cream, but you can whip it up at home and serve it with crusty French bread or roasted veggies.

Comments (0)

Recipe: Dave Racicot's White Bean Purée

White Bean PuréeTomorrow night at the Beard House, chef Dave Racicot will be preparing an elegant, French-inspired dinner. One of the elements in his multi-course menu is this deliciously creamy white bean purée. He’ll be serving it with molasses and bay leaf gelées, apple jam, chorizo chips, and maple cream, but you can whip it up at home and serve it with crusty French bread or roasted veggies.

Comments (0)

Reel Food: Will Gilson Breaks It Down—Pig, That Is.

Last week Cambridge chef Will Gilson served us a "farmers' market–fed pig tasting" using two pigs he raised specifically for his Beard House dinner (he also went deep-sea fishing to collect lobster off the Massachusetts shore for his corn and lobster succotash—that's a dedicated locavore!). In the video below, Gilson gives a tour of the dish.

Comments (0)

Pages