On the Menu: Week of February 29

 

Here’s what’s coming up at the James Beard House and around the country:

 

Monday, February 29, 7:00 P.M.

Bold Asian Flavor​

An alum of Beantown favorites like Lumière, T.W. Food, and Hungry Food, Phillip Tang has now brought his talents to the new Banyan Bar + Refuge, an Asian-inspired gastropub in the city’s South End that’s already earned a glowing review from the Boston Globe.

 

Tuesday, March 1, 7:00 P.M.

Tavern Supper... Read more >

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Recipes: Spring Lamb

Lamb Asparagus RotiniMing Tsai's green peppercorn–crusted lamb with asparagus and rotini

Whether you're still looking for your Easter-table centerpiece or just want to celebrate spring, here are three test-driven lamb dishes that our recipe tester loved. Citrus and Rose–Crusted Lamb Loin We love the sweet and floral crust on this dish from Daniel Fox of the Madison Club. If you plan to use the optional rose water, be sure to do so sparingly—a little goes a long way. Green Peppercorn Lamb with Asparagus and Rotini Ming Tsai’s simple one-wok wonder is the perfect

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On the Menu: The Madison Club

Daniel Fox and Jason Veal Although it boasts more than 100 years of history, the Madison Club is anything but old-fashioned, thanks to its talented chefs. Daniel Fox and Jason Veal bring a passion for locavore practices and handcrafted artisanal products to this historical venue. You can get a taste of the duo's Wisconsin-focused cuisine at tomorrow night's Beard House dinner. Check out the menu below and click here to reserve your seat. Hors d’Oeuvre Crispy Pork Belly with Star Anise–Crusted Nairagi, Pineapple–Kumquat Marmalade, and Verjus Reduction Petit Great Lakes Fish Fry Housemade Wisconsin Cheddar Bratwursts

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JBF Kitchen Cam