News Feed: November 9

by jbfauthor on November 09, 2010

Shooters served at a recent Beard House dinner.

Texture's role in our food preferences. [WSJ] Jump on the vegivore wagon. [NYMag] Did beer spur the formation of early civilization? [LiveScience] Gratins for Thanksgiving. [SE] Taiwanese tea eggs as a taste of home. [Salon]

Comments (0)

News Feed: November 8

by jbfauthor on November 08, 2010

A beautiful dish served during a recent Beard House dinner.

Will Gulf of Mexico oysters make it in the marketplace? [WSJ] A camera can make unappealing food drool-worthy. [NYT] A farmer makes a case to eat the entire vegetable. [Atlantic] Fry up some chicken skin. [Salon]

Comments (0)

On the Menu: October 31 through November 6

by jbfauthor on October 29, 2010

Here’s what’s happening at the Beard House and around the country next week:

Sunday, October 31, 5:00 P.M. Friends of James Beard Benefit: Sunday Supper South This fall our perennially popular Sunday Supper benefit is heading south to Atlanta’s trendy Westside neighborhood. Hosted by JBF Award winners Anne Quatrano and Clifford Harrison, who will be joined by their talented team, this family-style feast will be prepared by a group of the region’s best and brightest chefs. Monday, November 1, 10:00 A.M. Chefs and Artisans Darryl Estrine’s photographs are iconic, bold, and aggressive. His Chefs and Artisans show reflects the strong bond between the art of chefs and the craft of their

Comments (0)

Eat this Word: Lotus Root

by jbfauthor on October 05, 2010

WHAT? Lies beneath lilies. Lotus (or water lily) flowers have been prized for their beauty for thousands of years, but below the water is another prize, the edible rhizomes, which are often mistakenly called roots. (Ginger is another type of rhizome.) Lotuses grow wild throughout mainland Asia and were introduced to Japan by China. Light in color, long, and cylindrical, when sliced the lotus root reveals a fibrous, tart flesh with a lovely lacy pattern of holes. Lotus is eaten throughout Asia. It can be blanched or steamed, served cold in salad or hot in soup, pickled, fried for tempura, stir-fried, or braised. WHERE? Shin Thompson's Beard House dinner WHEN? October 12, 2010 HOW? Crispy Suzuki with Grilled Haricot

Comments (0)

News Feed: September 10

by jbfauthor on September 10, 2010

Bowl of sorbet served at a Beard House dinner.

Top Chef’s missed opportunities in Washington, D.C. [Smithsonian] Everyday artisanal wine. [LAT] Andrew Zimmern: the board game. [Eater] The democratization of French cuisine. [WSJ] Budget (and delicious) Chicago. [Bon Appétit]

Comments (0)