On the Menu: China's Famous Ducks

At Tuesday night’s Beard House dinner we were lucky to welcome a delegation of chefs and VIPs from the Beijing Tourism Administration. The highlight of the evening’s menu? Beijing’s famous Quanjude roast duck. After hanging in the Beard House kitchen for two days (the extended hanging allows the skin to thoroughly dry, ensuring that classic crispy skin), the ducks received a basting of a secret sweet sauce, then went into a 500-degree oven to roast until golden brown. After a tableside carving, the duck was served with all the traditional accoutrement, including pancakes, cucumbers, and that classic sweet sauce. Although the delicious Chinese delicacies certainly had everyone talking, what really got the room buzzing was the announcement of our upcoming

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On the Menu: May 2 through May 8

Here’s what’s happening at the Beard House and around the country next week: Sunday, May 2, 6:00 P.M. 2010 James Beard Foundation Media & Book Awards To welcome the James Beard Foundation Book Awards to our annual Media Awards dinner and ceremony, this year’s Chefs have been selected not only for their culinary accomplishments but also for their literary prowess. In addition to their talents behind the stove, each of our chefs is a respected cookbook author who has shared his or her culinary secrets with an eager reading (and cooking) audience. Monday, May 3, 6:00 P.M. 2010 James Beard Foundation Awards Ceremony and Gala Reception The culinary industry is built on a tradition of mentorship – a

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