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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Eye Candy: Beard House

dessert garnish At Friday's Beard House dinner, chefs from the Apicius International School of Hospitality in Florence prepared a dessert course of miniature ricotta tarts along with these sculptural garnishes: a nest of spun sugar cradling berries and poppy seed–studded gelées. See more images from the event here. (Photo by Philip Gross)

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Eat This Word: Mostarda

The James Beard Foundation on mostarda
WHAT? Pungent preserves. No, mostarda is not the Italian word for mustard. Though the words sound similar, this sweet-and-spicy condiment is only distantly related to the hot dog's favorite sidekick. To make mostarda, fruit is preserved in sugary syrup and given a slight kick with the addition of mustard seeds or powder. According to food writer Elizabeth David, this jam-like spread is a descendant of "the honey, mustard, oil, and vinegar condiments of the Romans, who also preserved roots such as turnips in this mixture." Cherries, figs, pears, and apricots are the most common ingredients in mostarda, but different variations include candied melon, pumpkin, or oranges. The piquant fruit accompaniment is enjoyed with boiled white meats or cheeses throughout Northern Italy. The most famous and popular variation is from Cremona, a small town in Lombardy, and includes pears, quince, peaches, cherries, and mandarins.

WHERE

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On the Menu: Mention the JBF Blog, Eat April Bloomfield's Food for Less

Just in case a glimpse of April Bloomfield's Beard House menu wasn't enough to make you sprint to the phone, we're sweetening the deal with a special offer: we'll take $40 off we'll take $65 off the general public price if you mention Delights & Prejudices when you call to reserve (212.627.2308), or you can type it in the "Special Requests for the Maitre D'" field when booking on OpenTable. That's $125 $100 for five courses, including hors d'

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Eat this Word: Huitlacoche

huitlacocheWHAT? Fancy fungus. A bulbous grey or black fungus that grows on ears of corn, huitlacoche used to be considered a nuisance by American farmers, who routinely destroyed crops "infected" with the blight and lobbied to make imports illegal. But in the late 1980s, chefs like Josephina Howard of NYC's Rosa Mexicano began promoting huitlacoche for its earthy, smoky flavor and its role in traditional Mexican cuisine. On September 12, 1989, Howard headlined a celebratory All Huitlacoche Dinner at the James Beard Foundation. Today, the delicacy is so savored that it is commonly referred to as the Mexican truffle. WHERE? Margaritte Malfy and Barbara Sibley’s Beard House brunch WHEN? November 1, 2009 HOW?

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On the Menu: April Bloomfield, Pork, and Malt

April Bloomfield When the Michelin Guide revealed its latest list of starred restaurants earlier this month, we saw that the Spotted Pig garnered a star for the fifth year in a row. The dedicated April Bloomfield undoubtedly has her fingerprints all over  the gastro-pub's ongoing success, and we'll be jockeying for seats at the Breslin when it starts serving lunch this week. We're also beyond excited that she's swinging by the Beard House next week to prepare an all-out pig-out. Here's a look at the menu: Hors d’Oeuvre Radishes with Pesto Jerusalem Artichoke Soup Cheese Beignets Sea Bream with Pomegranate Dinner For the table > Potato

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On the Menu: October 25 to October 31

Kitchen Here’s what happening at the Beard House and around the country next week: Sunday, October 25, 11:00 A.M. Reflections of Maremma Workshop Inspired by a Surrealist sculpture garden in a tiny village in the Maremma region of Tuscany, Gabriella Ganugi and her team of chefs from Florence’s Apicius cooking school designed a dinner menu reflective of this rugged, vibrant coastal part of Italy. This workshop will highlight some of Ganugi’s favorite dishes from that menu. Monday, October 26, 7:00 P.M. New England Catch of the Day The winner of Boston magazine’s “Best Seafood Restaurant” title for four years in a row, Catch is a brilliant showcase for seafood-savvy chef and owner Chris Parsons. A fourth-generation fly fisherman,

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