News Feed: October 12
Matthew Lightner of Castagna cooks at the Beard House. [Oregonian]
Esquire's 2010 best new restaurants. [Eater]
Don't let gingko nuts scare you. [SE]
A fish to farm. [Atlantic]
Bringing a French classic to the table. [WSJ]
Eye Candy: Beets and Berries
Matthew Lightner, chef of Castagna in Portland, Oregon, and one of Food & Wine's 2010 Best New Chefs, served this unique and texturally playful dessert at his recent Beard House dinner. It was composed of dehydrated beets, Oregon berries, salted meringue, and tarragon.
See more photos of his menu here.
On the Menu: Portland’s Rising Star
A recent JBF Rising Star Chef semifinalist and one of Food & Wine’s 2010 Best New Chefs, Matthew Lightner has been getting attention for his bold new way with seasonal cuisine at Portland's Castagna. He's taking over the Beard House next Wednesday, and we can't wait for a taste of his understated yet enticing menu. You can make a reservation by clicking here.
Hors d’Oeuvre
Lardo and Tomatoes on Brioche
Salmon on Rye Toasts
Cheese Puffs with Garlic Aïoli
Crispy Pigs’ Ears with Radishes and Hazelnuts
Pairing: Matello Ribbon Ridge Pinot Gris 2009
Dinner
Willamette Valley Onion Salad with Caramelized Allium Vinegar, Herbs, and Crisp Vegetables
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@beardfoundation
The folks at Martin Yan's @MYChinaSF are holding a Friends of James Beard Benefit on 6/9! Menu and other info here: http://t.co/LAFpnmRoec
This week on "Taste Matters", JBF's Mitchell Davis sits down with Bonnie Stern, aka "Canada's Julia Child" http://t.co/qjcnzFPznm
Next month at the #jamesbeardhouse: 2012 #jbfa winner Chris Hastings of Birmingham's Hot and Hot Fish Club http://t.co/n0qagSR1Y4
QR code–bearing sushi. An ambassador for cheese in China. Pet bird–flavored ice cream in Japan. Today's food reads: http://t.co/Hg05mRFWXy
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