On the Menu: Week of February 1

 

Here’s what’s coming up at the James Beard House and around the country:


Monday, February 1, 7:00 P.M.

Splash of Winter Rosé

Oenophiles associate rosé with summertime sipping, but Café ArtScience’s Patrick Campbell and Renae Connolly are out to prove that this delicate wine also shines in wintertime. True to the restaurant’s creative philosophy, they’ll treat Beard House guests to a boundary-pushing meal where innovation meets fine dining.

 

Tuesday, February 2, 7:00 P.M.

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Madhur Jaffrey's Indian Cooking, Past and Present

 

For most people, the phrase “Indian cookbook” is synonymous with one name only—Madhur Jaffrey. The multiple JBF Award winner and “Godmother of Indian cooking” has been shaping our conceptions of the edible Subcontinent for nearly a half century, and shows no sign of slowing her prolific pace. Her most recent tome, Vegetarian India (Knopf), garnered rave reviews from the press and chefs alike. Next week, Jaffrey will share stories and insights from the book at our monthly Beard on Books reading series. In honor of her legacy, we’re dipping back into the archives to sample her last literary Beard event, a dinner from April 1995, that showcased recipes from her cookbook, Flavors of India (Carol Southern). Read on for a glimpse of the theme and the menu, and join us on February 3 to see what has fellow veg-heads April Bloomfield and Yotam Ottolenghi so excited... Read more >

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On the Menu: Week of January 11

 

Here’s what’s coming up at the James Beard House and around the country:


Tuesday, January 12, 7:00 P.M.

Legendary Career: Christian Delouvrier Celebration

Through his mastery of classic French cuisine and series of acclaimed restaurants, Christian Delouvrier has nurtured countless promising cooks into accomplished chefs. Join friends and protégés as they toast their mentor’s illustrious career through fabulous food and outstanding wines.

 

Wednesday, January 13, 12:00 P.M.

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Our Favorite Quotes From Beard on Books with JBF Award Winner Sarabeth Levine

 

JBF Award winner Sarabeth Levine stopped by the Beard House this past week to discuss her new cookbook, Sarabeth’s Good Morning Cookbook: Breakfast, Brunch, and Baking, for our latest installment of Beard on Books. After learning a secret family marmalade recipe in her thirties, she began making small batches for family and friends. It wasn't until Levine met her future business partner (and husband) Bill, that she started selling her jams to the public. Together they opened the first Sarabeth’s restaurant in 1983 on the Upper East Side, marking the beginning of what would become an empire. Thousands of jam jars later, Levine’s restaurants now span from Long Island to Key West to Korea and Japan. Her creamy tomato soup, indulgent eggs benedict, and, of course, her acclaimed marmalades have found a place in our hearts and on our tables, seemingly no matter where you are on the globe. 

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Talking Tacos with Jordana Rothman and Alex Stupak

 

Earlier this month, we welcomed chef and restaurateur Alex Stupak along with his longtime friend and business partner Jordana Rothman to the Beard House as a part of our Beard on Books series to discuss their new cookbook, Tacos: Recipes and Provocations. Once an acclaimed pastry chef, Stupak exchanged his piping bags for tortilla presses when he left a career in fine-dining establishments like Alinea and WD-50 to open his own Mexican-focused restaurant, Empellón Cocina, in 2011. Stupak’s budding empire now encompasses three establishments, with plans for a fourth, and he continues to create some of the city’s most popular Mexican cuisine. Rothman, the former food & drink editor at Time Out New York, teamed up with Stupak to write the cookbook, motivated by a desire to unpack the larger narrative behind Mexican cooking, a story many... Read more >

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Nora Pouillon: O.G. Locavore Chef and James Beard Devotee

How did the founder of the country’s very first organic-certified restaurant get her start? And what did James Beard have to do with it? 

 

Before farm-to-table, root-to-stalk, or nose-to-tail were foodie catchphrases, there was Nora Pouillon. Her acclaimed Washington, D.C. spot, Restaurant Nora, was the country’s first certified organic restaurant, the product of Pouillon’s tireless efforts working with local farmers who brought her whole animals and organic ingredients.

 

While she eschews some of today’s buzzwords (“Farm to table—what does that mean?” she says, “Even McDonald’s is farm to table”), Pouillon embraces her role as a pioneer in the culinary world. Earlier this month, Pouillon stopped by the Beard House for an installment of our Beard on Books series, where she discussed her her new book, My Organic Life.  She described how she used... Read more >

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Our Favorite Quotes from Beard on Books with Elizabeth Bard, Author of "Picnic in Provence"

 

Earlier this month, we welcomed journalist and author Elizabeth Bard to the Beard House to discuss her newest work, Picnic in Provence: A Memoir with Recipes, for the most recent installment of our Beard on Books series. Bard traveled to New York from the beautiful village of Céret, deep in the heart of southern France, to share her enchanting real-life fairy tale. Bard’s first book, the New York Times bestseller Lunch in Paris: A Love Story with Recipes, details her journey to love, marriage, and a dream life in Paris. Picnic in Provence picks up with a happily-married and pregnant Bard, whose life turns upside-down once more when a spontaneous trip to Provence takes her to places she never thought possible. Bard shared intimate moments from her life with great detail, captivating the audience with every word.  

 

Here are some of our favorite moments from her reading:

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Our Favorite Quotes from Beard on Books with JBF Award Winner Mindy Segal

 

Our Beard on Books program invites people to the Beard House to listen to chefs and authors share their insights on the captivating food world. Last Wednesday, we showcased JBF Award winner Mindy Segal, who recently released her first cookbook, Cookie Love. This beautiful tome provides innovative techniques and fun interpretations of classic recipes from a self-professed “cookie nerd.” Segal exposes the reader to unexpected ingredients and creative flavor combinations in her recipes. 

 

Here are some of our favorite insights from Mindy:

 

1) "I chose cookies because they are a much better gift than a bundt cake. You get a tin of cookies and you’re really excited about it. There’s a cookie for everybody. If you like crispy cookies, you can have chocolate chip cookies. If you like soft cookies you could have rugelach cookies with fresh jam. Instead of just raspberry jam, you can put smoked almond streusel and... Read more >

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Beard on Books: Dana Cowin

Dana Cowin

 

Dana Cowin stopped by the Beard House this week to discuss her new book for the latest installment of Beard on Books. The 20-year editor-in-chief of Food & Wine charmed the standing-room-only crowd with excerpts and stories from Mastering My Mistakes in the Kitchen, which combines recipes and tales of cooking mishaps with tips and tricks.

 

Susan Ungaro, president of the James Beard Foundation, introduced Cowin with high praise of the chefs’ helpful tips included in the book, specifically when it came to Thomas Keller’s secret to roast chicken: “I’ve read his version of his recipe, but I didn’t understand it until I read her version.”

 

After a slight microphone glitch (“The kitchen here is the place... Read more >

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On the Menu: Week of May 4

Photo by Ken Goodman

 

Here's what's happening at the Beard House: 

 

Monday, May 5, 6:00 P.M. 
The 2014 James Beard Foundation Awards
The “Oscars of the food world” is getting louder! Our 2014 Awards theme, Sounds of the City, will celebrate the enduring relationship between music and food. From Nashville to New Orleans and Austin to Seattle, our lavish gala will highlight chefs from America’s favorite musical cities to create a delicious double bill of music and food. With JBF Award winner Ted Allen as the master of ceremonies and JBFAward winner and culinary icon Mario Batali leading the stellar team of chefs, this year’s event is sure to strike a high note.​

 

Wednesday, May 7, 12:00 noon
Beard... Read more >

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