Reel Food: The Chefs of Down Home to Downtown

Last night's Beard House event featured Josh Silvers and Jeff Mall, who prepared a dinner to commemorate the 50th anniversary of Rodney Strong Vineyards and the release of the cookbook Down Home to Downtown, which celebrates the Sonoma chefs' distinct approaches to food. In the video below, the guys discuss what cooking at the Beard House means to chefs, as well as the enduring mark that James Beard left on American cuisine. It's a sentiment that we often hear from chefs, and we're glad we can share this particular praise with our readers.

Comments (0)

Eat this Word: Deviled Eggs

Deviled eggs

WHAT? Proustian picnic food. An American adaptation of a dish that has been eaten throughout Europe since Roman times, deviled eggs are beloved throughout the South and Midwest. Named for the fiery seasonings that give the dish its signature kick, the savory snack is the topic of rapturous remembrance on the Southern Foodways website. "Deviled eggs go down with surreptitious ease," waxed Richard A. Brooks on the site, "smooth and creamy, deceptively innocuous with all that hard-boiled whiteness topped by a relatively small dollop of yellow yolk and mysterious, secret flavorings." Though the preparation of the dish is simple—hard-boil eggs, mix the yolks with a creamy dip, season generously, and pipe into the halved egg whites—the relative merits of each family's deviled egg recipe can be endlessly debated. Mayonnaise or Miracle Whip? Dry mustard or French's? Cayenne or paprika? In their 2007 JBF

Comments (0)

News Feed: The Road to the Beard House

While most dinners at the Beard House appear to go off without a hitch, there are ample opportunities for a few snags behind the scenes—and not only in the kitchen. Endless planning goes into bringing chefs and their ingredients to our venue on West 12th Street in New York City, and the trip can involve countless people, more than one mode of transportation, and, in Pino Posteraro's case, a daunting passage through airport customs. Check out this article from Vancouver magazine, which follows the Canadian chef's footsteps as he endures the strenuous, but ultimately rewarding journey to the Beard House kitchen.

Comments (0)

Eye Candy: Beard House

Modern crew with beers Gabriel Kreuther and his team from the Modern toast to a job well done in the Beard House kitchen. Check out more photos from their Alsatian-themed Oktoberfest, part of the Food Network New York City Wine and Food Festival. (Photo by Philip Gross)

Comments (0)

On the Menu: October 18 to October 24

Kitchen Here’s what happening at the Beard House and around the country next week: Sunday, October 18, 5:00 P.M. Friends of James Beard Benefit: Chicago The talented team behind acclaimed Chicago restaurants Blackbird, Avec, and the Publican has designed a unique evening to benefit the Beard Foundation. For one night only guests are invited to make a reservation to enjoy this ingredient-driven menu with wine pairings at the time of their choosing. Monday, October 19, 6:30 P.M. Lunedi Cena: Monday Night Supper The weather has finally turned chilly and nothing warms you up like the soul-satisfying, rustic foods of Italy. Join us for a Monday night supper of family-style classics created by executive chef Mirco Grassini at the newly opened Trattoria Cinque. Paired with this hearty fare? Vintages from some

Comments (0)

JBF News: Reserve Your Next Beard House Dinner on OpenTable

JBF event

The Beard House has always been one of the dining world's best-kept secrets: with a different chef in the kitchen nearly every night, it's the perfect way to taste the diversity of American cuisine and the talent of its chefs. Although our doors have always been open to the general public, we're continually striving to bring extraordinary culinary experiences to an even broader audience. With this goal in mind, along with the burgeoning trend of online reservations, we're happy to report that we have teamed up with OpenTable to give gastronomes another way to snare a chair at Beard House events. Just visit www.jamesbeard.org/opentable to view events that are open for online booking.

Comments (0)

Eye Candy: NYCWFF at the Beard House

Reports touting the success of the Food Network New York City Wine and Food Festival have flooded the internet, and we're pleased to hear that the Beard House events were no exception to the rule. Over the next couple of days we will be linking to photo galleries on our website—today we have a slideshow of Saturday's Food Meets Fashion event, featuring Zac Posen, Giada De Laurentiis, and Marcus Samuelsson. Here are some our favorite shots from the long weekend: Alain Ducasse

Alain Ducasse and an assistant plate foie gras–quince terrines with quince marmalade and gelée Alain Ducasse and crew... Read more >

Comments (0)

Eat this Word: Pouilly-Fumé

Pouilly-FuméWHAT? Not what you're thinking. Many wine dilettantes confuse this grassy white wine from the central part of France's Loire Valley with the pretentiously expensive and even-more-difficult-to-pronounce Pouilly-Fuissé [fwee-SAY] of Burgundy's Maconnais region. The former is a crisp, tart 100 percent Sauvignon Blanc wine often described as having a smoky (fumè in French) or flinty flavor. The latter is a lightly oaked 100 percent Chardonnay wine that became de rigueur in expensive French restaurants in the United States during the 1950s and '60s. In the hands of the best producers, both wines can be exquisite. WHERE? Bruno Brazier's Beard House dinner WHEN? October 15, 2009 HOW?

Comments (0)

On the Menu: October 11 to October 17

Kitchen Here’s what happening at the Beard House and around the country next week: Sunday, October 11, 12:00 P.M. Jacques Torres & Friends Chocolate Brunch At his beloved chocolate shops, JBF Award winner Jacques Torres turns out handcrafted sweets featuring classic ingredients and some unexpected surprises. At this decadent brunch, Torres and his friends from the French Culinary Institute (where he’s the dean of pastry arts) will prepare a delicious sweet and savory chocolate-laden menu. Sunday, October 11, 7:00 P.M. Don Q Celebrates Flavors From The Land of Rum It’s sure to be an unforgettable evening when Top Chef alums Jeff McInnis and Fabio Viviani team up with mixologist Esteban Ordonez to create an exciting multi

Comments (0)

Pages