On the Menu: June 25th

cocktailsandcanapes Tomorrow at the Beard House we're welcoming some of New York City's hottest chefs for an intimate and delicious cocktail party. The selection of nibbles being passed sounds so good that we just can't help but share the mouthwatering menu. There's still room for minglers at this unique event, so reserve your spot now! Alexandra Guarnaschelli, Butter Restaurant Wild Mushroom Pizzas with Homemade Ricotta and Herb Pesto Sardine and Romesco Bruschetta Warm Brie Sandwiches with Truffle Oil and Sea Salt Peas with Bacon and Basil Akhtar Nawab, Elettaria Homemade Hot Dogs with Elettaria Mustard and Ketchup Tuna with Tapioca, Pickled Celery, and Sea Urchin Roasted Hampshire Pork Ribs with Lychee Purée and Garam Masala Jason Neroni, 10 Downing

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Eye Candy: Beard House

Assorted sashimi

A plate of assorted sashimi—tuna, shrimp, salmon, bass, Spanish mackerel, and snapper—served by Yoshi Kousaka and Hiroko Shimbo.

May 11, 2009, The Beard House, NYC

(Photo by Philip Gross)

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Spring Pea Soup

A crew member tops shot glasses of spring pea soup with jamón ibérico froth during a dinner prepared by Mitchell Altholz of Highlawn Pavilion and the Manor in New Jersey.

June 1, 2009, The Beard House, NYC

(Photo by Bobbi Lin)

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On the Menu: June 21 to June 27

Here’s what happening at the Beard House next week: 1beardhouse03amitzimorris1 Monday, June 22, 7:00 P.M. Artisanal European Wine Dinner Not long ago Shin Thompson and friends began hosting an underground dining club out of their tiny Chicago apartments; within a couple of years they had opened a restaurant. Today Bonsoirée thrills diners with carefully composed tasting menus, all of which feature chef Thompson’s imaginative French cuisine presented with Japanese precision. Tuesday, June 23, 7:00 P.M. Chefs of Steel At the D.C. area’s acclaimed 2941 restaurant, chefs Jonathan Krinn and Jon Mathieson won awards and accolades for their creative modern American cuisine. Now, as co-chefs of Inox (French

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Tastebud: Introducing the Sudachi

Looking to put some pep on your plate? Consider the zesty sudachi, a prized Japanese citrus that remains largely unknown to American diners. Despite its humble size—its average weight hovers between one and one and a half ounces—a sudachi packs more zippy flavor than lemons or limes. The perfume of its skin fades as the fruit matures, so growers harvest the sudachi when still green and unripe. Japanese chefs use it to garnish sashimi and season grilled fish, soups, and hot pot dishes. Sudachi trees thrive in the warm, gentle climate of Tokushima, a prefecture on the southern coast of Japan, where they are a cheap commodity. But throughout the rest of the country sudachi are considered a delicacy and fetch sky-high prices. Beyond Japan’s borders, the fruit is rarely seen.

Fortunately, chefs who cooked at the Beard House this spring gave diners a taste without asking to see a passport: Asiate’s Brandon Kida served sudachi granita, while David Myers and Noriyuki Sugie paired sudachi with fluke sashimi. And next Monday, Shin Thompson of Chicago’s Boinsoirée will serve the citrus with sea beans, pickled radishes, duck skin,... Read more >

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Wild Alaskan Coho Salmon Burger

A wild Alaskan coho salmon burger, part of the seafood-driven dinner prepared by Ben Pollinger and Jansen Chen of Oceana in New York.

June 10, 2009, The Beard House, NYC

(Photo by Geoff Mottram)

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Roasted Heirloom Beets

Roasted heirloom beets with Hudson Valley goat cheese, American black walnut vinaigrette, and micro-herbs—the first course at Philip Campanella's Beard House lunch. June 5, 2009, The Beard House, NYC (Photo by Erin Gleeson)

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Eat this Word: Bagna Cauda

Bagna CaudaWHAT? A hot soak for your veggies. Bagna cauda, Italian for hot bath, is a very old dish with a Piedmont pedigree. Once considered a poor man's meal, bagna cauda has become one of the region's most popular foods. The "bath" is a tangy sauce made from garlic, olive oil, and anchovy; butter is often added in as well. To keep the sauce hot, it's typically served over a flame. Raw, or sometimes lightly cooked vegetables, cut into bite-size pieces, are dipped into it using a long-pronged fork. In Piedmont, fennel, cauliflower, cabbage, and red peppers are the veggies of choice, but any vegetable that's good to eat raw works well with bagna cauda, too. WHERE? Enzo Fargione's Beard House dinner WHEN? June 17, 2009

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On the Menu: June 14 to June 20

Here’s what happening at the Beard House next week: kitchen3akrishnadayanidhi Monday, June 15, 7:00 p.m. New England Summer Clark Frasier and Mark Gaier, Arrows and MC Perkins Cove, Ogunquit, ME / Jim Gallagher, Summer Winter at Boston Marriott Burlington, Burlington, MA / Ian Miller, MC Perkins Cove, Ogunquit, ME / Justin Walker, Arrows, Ogunquit, ME Tuesday, June 16, 7:00 p.m. Kansas City Steak Feast Charles d’Ablaing, Webster House, Kansas City, MO Wednesday, June 17, 7:00 p.m. Cucina Moderna Enzo Fargione, Teatro Goldoni, Washington, D.C. For details and reservations, visit

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Georgia Pecan Panna Cotta

Georgia pecan panna cotta with strawberry–rhubarb jam, the finale of Atlanta chef Carvel Grant Gould's Beard House dinner. May 14, 2009, The Beard House, NYC (Photo by Michael Johnston)

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