Recipe: Jennifer McCoy's Olive Oil Cake with Raspberry–Lavender Jam, Whipped Crème Fraîche, and Pistachios
Light and fruity, this olive oil cake from Craft pastry chef Jennifer McCoy is the perfect warm-weather dessert. The accompanying quick raspberry jam, which is perfumed with the freshness and elegance of lavender, is delicious spread over other baked goods or stirred into yogurt. Get the full dessert recipe here, or taste it at this weekend's Chefs & Champagne® New York.
Recipe: Jennifer McCoy's Mocha Chip Brownies
We think Santa would love to see a plate of these decadent brownies from Craft's Jennifer McCoy at one of his Christmas Eve pit stops. Laced with gooey chocolate chips and a generous dash of espresso, they're the perfect pick-me-up during an all-night sleigh ride.
Recipe: Vanilla Bean Semifreddo
Shown here with a so-last-season blueberry compote, this vanilla bean semifreddo from Craft's new pastry chef, Jennifer McCoy, will also play nicely with sauces made from concord grapes or plums. Be sure to have a candy thermometer on hand: the frozen dessert's sugar must be heated precisely to 240º F. (Pastry chefs call this the "soft-ball stage").
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 >
Eye Candy: Peeping Tom
Tom Colicchio keeps a watchful eye over the Beard House kitchen as chefs from his various restaurants prepare a tasting menu for diners. Click here to see more photos of our celebration of the Colicchio empire.
On the Menu: Top Chef Attack!
While the rest of foodie nation eagerly awaits the next helping of Top Chef, we're getting a between-seasons taste of the show's latest and greatest hitters. Tonight the Beard House is welcoming Top Chef host Tom Colicchio and the chefs who help keep his acclaimed empire humming, including Damon Wise of Craft and the folks at the just-launched Colicchio & Sons. Here's a peek at the menu:
Ricotta and Black Truffle Ravioli with Puntarelle and Slow-Cooked Egg
Halibut with Spring Onions, Black Garlic–Braised Mushrooms, and English Pea Purée
Stuffed Squid with Cavalo Nero, Black Risotto, Spicy Tomatoes and Cocoa Nibs
Suckling Pig with Fava Beans
Roasted and Braised Elysian Fields Lamb with Morels and Stinging Nettles
Meyer Lemon Napoleon
Milk Chocolate–Passion Fruit Panna Cotta with Salty Caramel and Sweet Milk Sorbet
But it
On the Menu: March 7 through March 13
Here's what's happening at the Beard House next week:
Monday, March 8, 7:00 P.M.
The Art of Craft
Though he became a household name as a Top Chef judge, Tom Colicchio has long been a celebrity in foodie circles. The winner of four JBF Awards, Colicchio began his culinary ascent at Gramercy Tavern and has since made an indelible mark on the industry with his empire of Craft restaurants. For this special dinner, he and the chefs of his NYC restaurants will create a menu of their signature straightforward yet nuanced cuisine.
Tuesday, March 9, 7:00 P.M.
Top Chef Sibling Rivalry
Superstar siblings Bryan Voltaggio and Michael Voltaggio kept Top Chef viewers riveted last season with their cutthroat kitchen rivalry. At this exciting event, Bryan
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Here's one of the many June #jamesbeardhouse events that we're stoked for: Tim and Nancy Cushman of Boston's O Ya: http://t.co/9IpOSvyQK5
It's the truth! RT @Food52: The secret to James Beard's Strawberry Shortcake? Hard-boiled eggs: http://t.co/2OB5L8EV3o
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