On the Menu: November 22 to November 28

Kitchen Here’s what happening at the Beard House next week: Thursday, November 26, 6:00 P.M. Thanksgiving Feast This Thanksgiving, leave the poultry thermometer and the casserole dishes behind and spend the evening at the Beard House enjoying a bountiful holiday menu of impeccably prepared American classics from this talented team of Art Institute chefs. For details and reservations, visit www.jamesbeard.org/events or call 212.627.2308. (Photo by Krishna Dayanidhi)

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On the Menu: November 15 to November 21

Kitchen Here’s what happening at the Beard House and around the country next week: Sunday, November 15, 6:00 P.M. Friends of James Beard Benefit: Pismo Beach, CA Guests at our annual Friends of James Beard Benefit at Pismo Beach’s Lido Restaurant will be treated to breathtaking views of the Pacific Ocean, the exquisite California cuisine of acclaimed chefs Evan Treadwell, Joseph Humphrey, and Craig von Foerster, and an intriguing selection of Central Coast wines. Monday, November 16, 7:00 P.M. Market Fresh Seafood Named after the renowned Fulton Fish Market, where Atlantic fishermen began passing on the day’s catch to New York wholesalers in 1822, this fish-focused restaurant from the owners of Citarella offers the bold seafood dishes of chef Jeremy

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Eye Candy: Beard House

Bloomfield April Bloomfield and her team plate a pork trio of head cheese, terrine, and rillettes during her Beard House dinner last Monday. View more images of the pig-packed event here. (Photo by Eileen Miller)

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On the Menu: November 8 to November 14

Kitchen Here’s what happening at the Beard House and around the country next week: Tuesday, November 10, 7:00 P.M. Taste of the Colli Bolognesi Experience a taste of Italy’s gastronomic capital when the food and wine of the renowned Colli Bolognesi area outside of Bologna fill the Beard House. Chef Paolo Parmeggiani of Trattoria del Borgo will create an unforgettable menu to be paired with the sought-after wines of Frederico Orsi’s biodynamic vineyard, Orsi Vigneto San Vito. Wednesday, November 11, 6:00 P.M. American Icons: Gala Dinner and Auction Join the James Beard Foundation for an incredible celebration of American cuisine and its culinary legends. Our annual gala dinner and auction is the most anticipated culinary event of the season, featuring

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Eye Candy: Beard House

clams Fourth-generation fly fisherman and chef Chris Parsons snuck in this surprise hors d'oeuvre of salt-roasted clams during his Beard House reception last week. Click here to view more photos from the night. (Photo by Michael Johnston)

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On the Menu: Ana Sortun Spices Things Up

Ana Sortun Ana Sortun, who received our Best Chef: Northeast award in 2005, takes over the Beard House kitchen tomorrow night, and her menu has us intrigued. She's preparing an ambitious seven-course, Mediterranean-inflected dinner, building her dishes around exotic spice blends provided by spice expert Lior Lev Sercarz. Here's a preview of the menu: Hors d’Oeuvre Artichoke Spanakopita with Za’atar Apricot Dolmades with Loukanika Sausage, Cumin, and Orange Yogurt Lentil Sliders with Cumin, Coriander, and Pickled Eggplants Berkshire Pork Belly au 9 Poivres with Muscovado Caramel Butternut Squash Falafel with Black Garlic and Sesame Dinner Amuse Bouche Duo > Roasted Chicken Croquette

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Eye Candy: Beard House

student volunteer A volunteer from the Institute of Culinary Education helps plate a course of hickory-smoked diver scallops with Juliette tomato and mâche salad, goat cheese, and jalapeño ranch dressing during Joanne Bondy's Beard House dinner. To view more images from the evening, click here. Interested in volunteering? Click here to read about our volunteer opportunities and download an application. (Photo by Tom Kirkman)

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Recipe Contest for NYC Public Schools

vegetables Anyone who has a little eater in their life knows it’s challenging to instill them with an appreciation for a healthy meal. It takes a bit of talent and ingenuity to make some green beans appear more finger-licking-good than a carton of french fries. Think you’re up to the task? We're teaming up with the New York Coalition for Healthy School Food, the NYC Office of SchoolFood, and Candle Café/79 to develop healthy, plant-based, and meatless entrées to be served at NYC public school lunches. If you're a restaurant chef and would like to participate, send a recipe to info@healthyschoolfood.org by November 30. All qualifying entries will be judged by a panel of food experts and discriminating students at the James Beard House, and the winning recipes will be made available to all New York City public schools early next year. Our ultimate goal is to see system-wide inclusion of plant-based

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Recipe: Scallops with Apple Gastrique

scallopsThis perfectly balanced scallop dish, which also features beets and Brussels sprouts, was served at Leo Bushey's Beard House dinner. You can use just one variety of beet if you wish, but the contrasting colors make for greater visual impact.

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On the Menu: November 1 to November 7

Kitchen Here’s what happening at the Beard House and around the country next week: Sunday, November 1, 12:00 P.M. Day of the Dead Brunch On the Day of the Dead, families in Mexico lure departed spirits back for a visit with lavish banquets in their honor. At our celebration, chefs Margaritte Malfy and Barbara Sibley will delight diners—and wandering souls—with authentic Mexican delicacies from NYC’s La Palapa and their new cookbook, Antojitos! Monday, November 2, 7:00 P.M. The Pig and The Malt Gastro-pub pioneer April Bloomfield of the Spotted Pig wows critics, locals, and celebrities with British-inflected dishes prepared with a Chez Panisse–inspired attention to ingredients. Join us for a taste of the cuisine that launched the bar food

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