On the Menu: Week of May 19
Here's what's happening at the Beard House next week:
Sunday, May 19, 12:00 noon
Trying to get a reservation at one of the Crown Group’s über-hip restaurants can be an exercise in futility. But when celebrity-chef-about-town John DeLucie visits the Beard House with the chefs and partners from Bill’s Food & Drink, Crown, and the Lion, we’ll have a seat waiting for you.
Monday, May 20, 7:00 P.M.
Although Commerce is nestled in one of the West Village’s quietest nooks, it wasn’t long before word got out about past JBF Rising Star nominee Harold Moore’s instant-classic dishes like chicken for two and Heather Bortnem’s delicious housemade breads. This dinner will feature boutique selections... Read more >
On the Menu: Week of March 31
Here's what's happening at the Beard House next week:
Tuesday, April 2, 7:00 P.M.
Jason Weiner’s unpretentious, ingredient-focused cuisine shines at the newly opened L&W Oyster Co., where Weiner serves spot-on clam-shack fare at lunch and an elegant seafood menu at dinner. As at Almond, Weiner’s beloved Hamptons and NYC farm-to-table mecca, the chef’s bold, locally sourced takes on classic dishes anchor this rising hot spot.
Wednesday, April 3, 12:00 noon
Beard on Books: Michael Romano
Each day the entire staff of Danny Meyer’s award-winning collection of Union Square Hospitality Group restaurants sits down to enjoy “family meal” together just before service begins. The dishes are simple enough to be... Read more >
The Bookshelf: The Country Cooking of Greece
In her new cookbook, The Country Cooking of Greece, Diane Kochilas offers vibrant recipes inspired by rustic tavernas, her own cooking school, and local artisans. We got in touch with the author to learn about her top picks for authentic Greek food in New York City, the distinct regional cuisines within the Mediterranean mecca, and an underlying philosophy of Greek cooking that everyone should master.
(Join Diane tomorrow at noon for a special installment of our Beard on Books series at the Beard House.)
JBF: What is your favorite aspect of Greek cuisine?
Diane Kochilas: There’s a tremendous variety of main-course vegetables and beans that sets Greek cuisine apart from other... Read more >
The Bookshelf: Mastering the Art of Southern Cooking
In their new cookbook, Mastering the Art of Southern Cooking, JBF Award winner Nathalie Dupree and Cynthia Graubart share their expert guidance on classic Southern cuisine and traditions. We caught up with the authors to learn about their go-to restaurants for authentic Southern fare, their favorite food city in America, and the advice that every home cook should take to heart.
(Join Nathalie and Cynthia today at noon for a special installment of our Beard on Books series at the Beard House.)
JBF: Nathalie, you've been quoted as saying: "Southern cooking is the mother cuisine of America." Can you tell us a little bit more about that?
Nathalie Dupree: The Southerners took the lead. The Southern ports were active since the earliest days of the colonies, with many new food... Read more >
The Bookshelf: Jasmine and Fire
After fleeing a war-torn Lebanon during her childhood and starting a new life in the United States, food and travel writer Salma Abdelnour always dreamed of returning to her homeland. Her poignant book, Jasmine and Fire: A Bittersweet Year in Beirut, chronicles her complicated return to Lebanon and its vibrant food culture. We got in touch with her to learn about her go-to Lebanese restaurants here in New York City, her favorite cuisines around the globe, and what makes Beirut’s food culture so extraordinary.
(Join Salma tomorrow at noon for a special installment of our Beard on Books series at the Beard House.)
JBF: You wrote that when you returned to Beirut and had to come to grips with so many changes in your life, you found solace in Lebanon’s food culture. Can you tell us a bit more about that?
Salma Abdelnour:... Read more >
On the Menu: Week of December 9
Here's what's happening at the James Beard House and beyond next week:
Monday, December 10, 7:00 P.M.
One of New Jersey's most storied restaurants, the Ryland Inn was once known for training some of the Garden State's top culinary talent. Shuttered for renovations, the renowned temple of fine dining recently reopened under the direction of talented chef Anthony Bucco, who is ready to start a new tradition of fine dining at the historic inn.
Wednesday, December 12, 12:00 P.M.
Tap into the minds of world-renowned chefs with photographer Melanie Dunea’s book, My Last Supper: 50 Great Chefs and Their Final Meals. The stunning collection of portraits, which... Read more >
On the Menu: Week of November 11
Monday, November 12, 7:00 P.M.
Mysterious, pungent white truffles are the most prized of all the truffle varieties: during the treasured tuber's brief fall season, it's wise to enjoy it as often as time (and one's wallet) allows. To celebrate the fleeting fungi, Baltimore-area celebrity chef Cindy Wolf will be joining us at the Beard House for a lavish, truffle-scented feast.
Tuesday, November 13, 7:00 P.M.
Karey Johnson is an expert on seafood, and not just because she has a lifetime of experience preparing it under her belt: she's also a firm advocate for sustainable fishing and farming. Join us for a taste of her robust coastal cooking, which will showcase the pristine... Read more >
On the Menu: Week of October 7
Here's what's on the JBF calendar next week:
Wednesday, October 10, 12:00 P.M.
Beard on Books: Peter Kaminsky
Veteran food writer Peter Kaminsky rejects the idea that healthy eating equals bland food and calorie counting in Culinary Intelligence: The Art of Eating Healthy (and Really Well). After years of boundless eating and the looming threat of diabetes, Kaminsky learned to employ strategies for everyday healthy eating without sacrificing the pleasures of food and drink.
Wednesday, October 10, 7:00 P.M.
These days there’s more to envy about Florida than just the great weather: the state is also home to a burgeoning epicurean scene. Orlando is no exception,... Read more >
The Bookshelf: Notes from a Maine Kitchen
During the winter months, when the days are chilly and the earth yields little, we're always forced to stretch our larders and imaginations in the kitchen. Who better to turn to for inspiration during these barren timesthan a hardy Maine cook? Kathy Gunst, a food writer and former Manhattanite who relocated to Maine years ago, has captured the state's tough and resourceful way of life in her latest cookbook, Notes from a Maine Kitchen. Presented in twelve chapters that represent the months of a year, the book illustrates how Maine's seasonal ingredients can be prepared in simple and creative ways. Gunst's resourceful approach to cooking is most valuable during winter, when darkness falls several hours before dinner and the temperature plummets to negative-digit territory at night. Her excellent recipe for
The Bookshelf: Cooking with Italian Grandmothers
While traveling through Italy, chef and author Jessica Theroux met twelve Italian grandmothers, the keepers of the artisanal traditions that make Italy's cuisine one of the most delectable in the world. These humble women shared their kitchens, recipes, and lives with Theroux, who documented the experiences in her book, Cooking for Italian Grandmothers. Part cookbook, part travelogue, her project documents culinary customs that had been verbally transmitted through generations, providing home cooks with a valuable collection of authentic recipes and transporting photography.
You can hear Theroux speak at today's Beard on Books... Read more >
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