On the Menu: October 24 through October 30

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, October 24, 12:00 P.M. Tutto Toscana Brunch The classic Italian brunch may be the simple duo of cappuccino and cornetto, but we knew the country’s culinary crema would do wonders with the American breakfast when given the chance. In their farewell to the Apicius culinary school’s Tutto Toscana series, the faculty will prepare a delicious brunch that draws on Tuscany’s culinary traditions. Monday, October 25, 7:00 P.M. East Coast Meets Spain Named after the Spanish word for “foam,” Espuma also evokes the Delaware restaurant’s coastal locale, which offers endless inspiration for Jay Caputo’s New American cuisine.

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Eat this Word: Wattle Seed

wattle seedWHAT? Down Under delicacy. Wattle seeds come from the pods that grow on acacia trees in Australia. A dietary staple for the continent’s aboriginal population, wattle seeds were traditionally ground into flour and baked into a flat bread. Today the Australian edibles are prized for their high nutrient content and nutty, coffee-like flavor when roasted; in fact, the seeds smell and taste so much like java that many Australians drink a beverage made from them as a caffeine-free substitute. Wattle seeds are most frequently added to desserts—they’re particularly delicious when paired with nuts and chocolate—but the possibilities for their use are endless. WHERE? Dewey LoSasso's Beard House dinner WHEN? October 30, 2010 HOW?

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