On the Menu: April 4 through April 10
Here’s what’s happening at the Beard House and around the country next week:
Monday, April 5, 7:00 P.M.
Best of Burke
Cook, entrepreneur, inventor: David Burke embraces each of these roles with an unmatched energy and passion. We’re thrilled to welcome the award-winning chef and the protégés who oversee his myriad restaurants for what’s sure to be an evening of showstopping, forward-thinking cuisine.
Tuesday, April 6, 7:00 P.M.
Farm to Table
Sure, plenty of restaurants use sustainable ingredients, but only a select few, including Harvest in Madison, Wisconsin, made it onto Gourmet’s list of... Read more >
News Feed: January 15
Beantown libations are taking off [Boston Herald] A New York City bakery celebrates a century of knishes [NYT] If the smell of stinky cheese resembles body odor, why do we still eat it? [Hungry Beast] Artisan butcher Tom Mylan explains what you can learn about beef just by looking at it [Atlantic]News Feed: January 7
The best kitchen gadgets of 2009 [Bon Appétit] Uncharacteristically icy temperatures are threatening Florida's strawberry crop [NYT] The real story of General Tso and his chicken [Salon] New vegetarian and vegan restaurants are cropping up in Boston [Boston Globe]Eye Candy: Beard House
A variety of heirloom carrots soak up a generous dollop of butter in the Beard House kitchen. Take a look at more photos from the dinner prepared by Mark Porcaro, Jason Banusiewicz, and Tak Kuen "Tommy" Choi of Boston's Top of the Hub.
(Photo by Lisa Ozag)
News Feed: November 30
How to make holiday punch with Erick Castro [Chow] For Boston brewers who craft extreme beers, the sky's the limit. [Boston Herald] Don't be overly ambitious when recycling your Thanksgiving leftovers. [Slate] Bad news for the cupcake weary: the cupcake boutique trend won't fade away anytime soon. [NYT]News Feed: November 19
Here's how to make pie crust the right way. (Hint: lay off the kneading.) [CHOW] The Shake Shack empire may expand to Beantown. [NYT] Don't confine your pumpkins to just pie this Thanksgiving. [Philadelphia Inquirer] These cookbooks are great to give and to receive. [TONY]News Feed: October 22
Top Chef Masters will return for a second season [LAT] The ten worst dining trends of the decade, in photos [Chicago Tribune] The best New York City food neighborhoods that you've never heard of [TONY] Canned food sculptures in Boston [EMD] A review of two iPhone apps for foodies [Slate]Ask a Chef: Ken Oringer
When he's taking a break from the demands of overseeing myriad Beantown properties, Ken Oringer likes to sneak in meals at his favorite Boston restaurants. He has one for every occasion—check out the list here.
MemorEATS: Barbara Lynch
"My mom used to send me to school with tuna fish sandwiches on Sunbeam white bread. The tuna fish salad was made with pickle juice. I would stick the lunch bag next to the radiator so the sandwich would get nice and warm. I loved those warm tuna sandwiches!" –JBF Award Winner Barbara Lynch, No. 9 Park, BostonWhat's in a Name: L’Espalier, Boston
Bringing French haute cuisine to the Northeast, Frank McClelland’s much-lauded restaurant takes its name from a French word, derived from an Italian word meaning “something to rest the shoulder against.” It’s also the term for latticework that supports fruit trees and flowers—especially roses. Appropriate for a colonial New England townhouse-turned French restaurant.Pages
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