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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The Bookshelf: Paula Wolfert

Mediterranean Clay Pot CookingWarm and full of integrity. That’s how Barbara Haber described JBF Award winner Paula Wolfert and her recipes at Beard on Books last week. After the introduction, Wolfert gave us some background about her lifelong love affair with cooking and the foods of the Mediterranean. She quit college to attend Le Cordon Bleu and went on to work with James Beard when she was only 19. After a very hard and tiring summer doing catering jobs with John Clancy, she decided to go to Morocco. According to Wolfert, in the 1950s, “if you were a writer and a beatnik, you went to Tangiers.” She didn’t go for the food, but it worked its way into her cooking, and she expanded out into the rest of the Mediterranean and, as she says, “it swept me away.” She went on in 1973 to write Couscous and other Good Food from Morocco, which became the definitive sourcebook for Moroccan cuisine.

Years later, Wolfert has penned over a dozen... Read more >

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The Bookshelf: Paula Wolfert's Mediterranean Clay Pot Cooking

Mediterranean Clay Pot Cooking For a special installment of Beard on Books, JBF Award winner Paula Wolfert will be sitting down to discuss her new cookbook Mediterranean Clay Pot Cooking. We'll be sure to report back on her discussion of this elemental technique; for now, we have a short primer about the myriad vessels employed in clay pot cooking. If you want to delve into the world of cooking with traditional clay pots, Wolfert recommends  adding these basic pots to your kitchen battery: Spanish cazuela: The round, earthenware cazuelas of Spain are glazed all over, and can be placed in the oven or on top of the stove. Wolfert describes the cazuela as a sturdy workhorse, acting as a Mediterranean stand-in for skillets. Romertopf clay baker: This vessel dons a domed cover, making it something of a miniature oven. Romertoph

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The Bookshelf: Paula Wolfert's Mediterranean Clay Pot Cooking

Mediterranean Clay Pot Cooking For a special installment of Beard on Books, JBF Award winner Paula Wolfert will be sitting down to discuss her new cookbook Mediterranean Clay Pot Cooking. We'll be sure to report back on her discussion of this elemental technique; for now, we have a short primer about the myriad vessels employed in clay pot cooking. If you want to delve into the world of cooking with traditional clay pots, Wolfert recommends  adding these basic pots to your kitchen battery: Spanish cazuela: The round, earthenware cazuelas of Spain are glazed all over, and can be placed in the oven or on top of the stove. Wolfert describes the cazuela as a sturdy workhorse, acting as a Mediterranean stand-in for skillets. Romertopf clay baker: This vessel dons a domed cover, making it something of a miniature oven. Romertoph

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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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The Bookshelf: Dorothy Cann Hamilton

Love What You DoAt yesterday's Beard on Books, our friend Dorothy Cann Hamilton sat down for a discussion of her new book, Love What You Do: Building a Career in the Culinary Industry. The founder of the French Culinary Institute (which turned 25 this year) and a self-described "educator," Hamilton has boundless advice and wisdom about breaking into the culinary industry, and she's managed to distill that guidance into easy-to-read and encouraging manual. After a Peace Corps stint in Thailand that left her well-fed but unemployable in the United States, Hamilton went to work as a receptionist for her father's technical school. She didn't expect to care for the job, but soon discovered that she had a natural drive for teaching and education. "I loved it. The students there were the most dynamic, vibrant

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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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The Bookshelf: Betty Fussell Wants You to Eat Your Steak Rare

Raising SteaksThe unflappable Betty Fussell graced us with her presence yesterday at Beard on Books for a rousing discussion of her book Raising Steaks and all things beef. After discussing the history of the beef industry, from small-scale butcher shops to industrialized slaughterhouses to the grass-fed future, Betty moved on to how Americans eat and think about beef. What has been the effect of industrializing the beef industry? A dulled and “timid” American palate, Betty claims. She believes we need to be re-tasting all kinds of beef from Wagyu to grass-fed, declaring that it’s time to “train ourselves to not just eat rib-eyes.” Where should we be doing this training? These days, restaurants and chefs have the best access to the choicest cuts and kinds of meat, because they can demand it. And they also can produce the best tasting meat because they have the heat sources to cook it properly. Betty implores us to order our steaks and other red meats “Rare! Rare!

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The Bookshelf: Betty Fussell

Raising SteaksTomorrow’s Beard on Books brings us Betty Fussell, a passionate carnivore who will discuss her new book, Raising Steaks: The Life and Times of American Beef. Fussell approaches this tough and proud American industry with an open mind, profiling the many men and women who help bring steaks from the ranch to our plates. She knows her cuts of beef, and that’s why we asked her to tell us her five favorites and how to prepare them. Rib-eye: Why? Because of all that marbling, otherwise known as fat. And because you can get it cut thick and on the bone. Thick means you can cook it crusty on the outside and rare within, and bone means flavor. Put on lots of salt and pepper, throw it on that hot grill or grill

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On the Menu: September 13 to September 19

Kitchen Here’s what happening at the Beard House next week and around the country next week: Monday, September 14, 7:00 P.M. Daniel Boulud Dinner Over the past three decades, iconic chef Daniel Boulud has helped reinvent French cuisine in the United States, inspiring myriad chefs to strive for culinary greatness along the way. Join us when the top toques in Boulud’s empire come together to celebrate their mentor at this extraordinary culinary homage. Tuesday, September 15, 7:00 P.M. Spanish Wine Lovers’ Dinner Innovative NYC chef Josh DeChellis has turned his attention to Spain at the much-raved-about La Fonda del Sol, the reincarnation of the ahead-of-its-time namesake eatery that was once in the same location. For this dinner the talented chef

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