Recipe: Dark Chocolate–Passion Fruit Tart

Megan Romano's recipe for Dark Chocolate Passion Fruit Tart, from the James Beard Foundation When Charlie Palmer's team claimed the Beard House kitchen earlier this month, Megan Romano and Jennifer Yee, who supervise sweets at Aureole's Las Vegas and New York locations, respectively, put out two technically impressive desserts. Romano contributed this towering tropical tart, joined by passion fruit semifreddo, passion fruit–tangerine sorbet, and tangerine gelée. If you're looking for a challenge, this is it. (Yee served a plum soup with green grape sorbet, horchata gelée, and rice cluster,

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On the Menu: September 12 through September 18

A view of the Beard house from the back patio. Here’s what’s happening at the Beard House and around the country next week: Sunday, September 12, 12:00 P.M. Best of Boston Brunch Beloved Boston chef Andy Husbands is famous for the raucous pajama brunches he serves at Tremont 647 and Sister Sorel, where his big-flavored, globally inspired plates can rouse even the sleepiest of diners. For this NYC rendition, Husbands’s adventurous American cuisine will be accompanied by wines from Miner Family Vineyards. Monday, September 13, 7:00 P.M. Celebrity Chef Tour: Toronto Host Celebrity Chefs Lynn Crawford and Lora Kirk Guest Celebrity Chef Jonathan Waxman Barbuto/ NYC Celebrity Chef Tour events are dinners that benefit the James Beard Foundation, in

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On the Menu: Aureole Celebration

Christopher Lee and Charlie PalmerJBF Award winners Christopher Lee and Charlie Palmer

With critically acclaimed restaurants from coast to coast, JBF Award winner Charlie Palmer is a culinary trendsetter and a renowned restaurateur. To celebrate the 20-plus years of his flagship restaurant, Aureole, chefs from both the East and West Coast outposts of Palmer’s beloved eatery will converge at the Beard House for a once-in-a-lifetime dinner. Here's what's on the menu: Hors d’Oeuvre Chilled Summer Corn Soup with American Caviar Spicy Ahi Tuna Cannelloni with Avocado and Mango Chutney Herb-Roasted Ham Croque Monsieur with Black Truffles and Frisée Salad Veal Agnolotti with Artichokes, Époisses, and Tomato Consommé Pairing: Lucien Albrecht Crémant d’Alsace Brut NV Dinner Chilled Alaskan King Crab with Heirloom Tomatoes, Watermelon, Basil, Aged Balsamic, and Green Peppercorn

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Eye Candy: American Icons Gala Auction and Dinner

We're wrapping up the week with another helping of photos from Wednesday's American Icons gala auction and dinner at the Four Seasons Restaurant. Scroll down for shots of the fabulous crowd and stunning space. (For yesterday's batch, click here.)

JBF president Susan Ungaro and Charlie PalmerJBF president Susan Ungaro and Charlie Palmer pose for a photo during the VIP reception

silent auctionGuests mingle during the silent auction

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Eye Candy: American Icons Gala Auction and Dinner

Our annual gala auction and dinner was held at the Four Seasons Restaurant last night, and the food, wine, and bidding were as exciting as ever! Scroll down for some of our favorite photos of the event; click here for even more images.

caviar on briochePetrossian American white sturgeon caviar on brioche

silent auctionThe silent auction awaiting bidders in the Four Seasons Restaurant Grill Room

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Reel Food: JBF Award Winner Charlie Palmer on the Early Show

Right on the heels of Alfred Portale, chef and restaurateur extraordinaire Charlie Palmer stopped by the CBS studios this morning to offer his tips on cooking pork. The segment made us all the more hungry for the Niman Ranch pork loin that he's preparing at tonight's American Icons gala auction and dinner. Watch the video below (after a short commercial):

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On the Menu: American Icons Gala Auction and Dinner

American Icons More than 35 years after James Beard wrote American Cookery, American chefs have transcended their underdog status. Among those chefs who have achieved celebrity in their own right, some have even become icons. At this year's gala dinner and auction we're celebrating American cuisine and the icons who helped create it. And what better way to do so than a fantastic multi-course menu? Here's a preview of what will grace the tables at Wednesday's sold-out event at the Four Seasons Restaurant: Reception JBF Award Winner Fabio Trabocchi, The Four Seasons Restaurant, NYC Otoro with Fennel Pollen Kumamoto Oysters with Cauliflower and Lobster Aspic Parsnip Cappuccino with Périgord Black Truffles Foie Gras Sandwiches on Pain d'Epice Nantucket Bay Scallops with Parsley and Piment d'Espelette Dinner JBF Award Winner Dan Barber

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