Ask the Chefs: Finger Lakes Toques on Top Wine Region Eats

 

New York State’s picturesque Finger Lakes region beckons travelers and oenophiles with its extraordinary beauty and award-winning wineries. For an upcoming Beard House dinner, a group of local and Big Apple chefs will collaborate on a stunning late-spring menu paired with critically acclaimed wines from Bloomer Creek Vineyard. In anticipation of this dinner, we caught up with winemakers Debra Bermingham and Kim Engle, the proprietors of Bloomer Creek Vineyard; along with chefs Shaina Loew of New York City hot spot Prune; and Justin Paterson of Hazelnut Kitchen in Trumansburg, New York. Read on to see what they have to say... Read more >

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Ask a Chef: Matthew Dolan on Sustainable Seafood and San Francisco Eats

 

At his pair of superb San Francisco eateries, Twenty Five Lusk and Tap [415], chef and co-owner Matthew Dolan combines his classic European technique with Northern California ingredients and sensibilities. For his Beard House reprise, Dolan will delight seafood lovers with a decadent and sustainability-minded feast, proving just how delicious conscious consumption can be. In anticipation of his dinner, we spoke to the industry vet about perfecting his octopus preparation, some of his favorite places to dine in the Bay Area, and why he'll eat any and all types of pizza. ... Read more >

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Ask the Chefs: Diego Galicia and Rico Torres on San Antonio's Dining Scene

 

Mixtli’s small space belies the impressive ambitions of its staff: every six weeks, the kitchen presents a fresh new menu that showcases ingredients and techniques from one of Mexico’s 31 states, a concept that JBF Award–winning food personality Andrew Zimmern has praised as “brilliant, progressive Mexican cuisine.” Later this week, Mixtli's own Diego Galicia and Rico Torres will showcase their progressive Mexican cuisine at the Beard House for a dinner filled with ceviche, mole, and more. In anticipation of their event, we spoke to the two toques about their Beard House inspiration, the best advice they've ever received, and the best date-night spot in San Antonio's booming dining scene.

 

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Ask a Chef: Loyal Nine's Marc Sheehan

 

Loyal Nine may have been inspired by a clandestine group of American colonists, but the buzz around this restaurant has risen far above a hush. Thanks to the talents of Menton and Bondir alum (and 2016 JBFA Rising Star semifinalist) Marc Sheehan, Loyal Nine was one of Boston’s best-received restaurants last year. A lucky group of guests will be able to sample Sheehan’s culinary prowess as he joins us at the Beard House for a veritable East Coast feast. In anticipation of the event, we spoke to Sheehan about his quest to cook the perfect roast chicken, New England's culinary history, and his unadulterated love for t... Read more >

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Ask the Chefs: San Antonio's Jeff Balfour and Les Locke Jr. on Great Brews and Texas Eats

 

Set in the historic former home of the Pearl Brewery, San Antonio’s Southerleigh combines modern coastal cuisine, Southern comfort fare, and housemade craft beers. Chef Jeff Balfour and brewmaster Les Locke Jr. will join us at the Beard House to treat guests to an evening of tempting flavors and robust brews. In anticipation of their event, we chatted with this dynamite duo about their Beard House menu inspiration, their favorite places to chow down in Texas, and why they always try to lead by example.

 

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What is your inspiration behind the menu for this Beard House event?

Jeff Balfour: The inspiration behind the menu is to highlight the... Read more >

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Ask the Chefs: Matt Jennings, Tracy Obolsky, and Mike Poiarkoff Talk Maple Syrup and More

Matt Jennings, Tracy Obolsky, and Mike Poiarkoff

 

Hailing from Canada and the Northeast, this syrup-savvy team is on a mission to prove that maple deserves a grander role in the kitchen than simply as a waffle topper. On March 23, this exceptional culinary crew joins us at the Beard House for an ambitious dinner as they tap the savory and sweet potential of this beloved regional and seasonal ingredient. In anticipation of the event, we spoke to Matt Jennings, Tracy Obolsky, and Mike Poiarkoff about how maple syrup defines New England, their favorite places to chow down in Boston and New York, and why eating pizza four times a week should be the norm.

 

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Ask a Chef: Josh Brown Talks Burgers and More

 

A shining star in the Annapolis food scene, Fox’s Den is a cozy gastropub where Josh Brown’s modern comfort fare is complemented by the innovative beverage program curated by Tommy Burns. Next week, the two will craft a hearty supper brimming with early spring flavors, Maryland brews, and inspired cocktails at the Beard House. In anticipation of this event, we spoke to Brown about his love for classic diner burgers, the best advice he's ever received, his last great meal, and more.

 

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What is your inspiration behind the menu for this Beard House event?

My inspiration for the menu is comfort food flavors in a more modern style. Since... Read more >

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Ask a Chef: Iron Chef America Winner Peter Armellino

 

An alum of Gramercy Tavern and Gotham Bar & Grill, chef Peter Armellino now helms the kitchen at Northern California’s splurge-worthy Plumed Horse. For one night only, the Iron Chef America winner returns to the Big Apple for an elegant evening of Michelin-starred food at the Beard House. In anticipation of Armellino's upcoming dinner, we spoke to the acclaimed culinarian about the Bay Area's top pizza joint, ramen, and why clam chowder will always be a mainstay of his menu.

 

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What is your inspiration behind the menu for this Beard House event?

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Ask a Chef: Cassie Piuma on Breakfast Sandwiches and Boston's Best Eats

 

After years of honing her craft at JBF Award winner Ana Sortun’s Oleana, Cassie Piuma opened the meze mecca Sarma to rave reviews. Piuma heads to New York on International Women’s Day to treat Beard House diners to a feast honoring the culinary contributions of women across the globe. In anticipation of her dinner, we spoke to the Massachusetts native about her memorable sushi date with her newborn daughter, her ultimate breakfast sandwich, and her comprehensive list of New England's best eats.

 

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What is your inspiration behind the menu for this Beard House event?

This Beard House dinner is inspired by... Read more >

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Ask a Chef: Beard Award Nominee Chris Cosentino

 

Winner of Top Chef Masters and a longtime San Francisco favorite, Chris Cosentino is also a leader of the nose-to-tail movement, which leaves no tail or trotter uncooked. For his much awaited Beard House dinner, the king of offal will treat guests to the full monty: a lavish, waste-less menu featuring dishes like chicken heart skewers with fish sauce glaze, pig skin spaghetti alla puttanesca, and smoked beef breast with scallops and horseradish. In anticipation of this whole-animal feast, we caught up with Cosentino about his favorite Bay Area spots, the last great meal he ate (think: crispy-skinned goose), and why he'll never be a guilty eater.

 

 

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