Ask a Chef: New Hampshire Native Brett Cavanna

 

After coming up the ranks at FIG and Café Boulud, chef Brett Cavanna returned to his native New Hampshire to helm the kitchen at Louie’s, where he offers up comforting, handcrafted pastas and rustic Italian fare. For his upcoming Beard House dinner, Cavanna will serve a delicious, stick-to-your-ribs winter feast—the perfect antidote to mid-February doldrums. In anticipation of his comfort-fare fête, we spoke to the chef about his love affair with agnolotti, his Beard House menu inspiration, and why chicken tenders are still great at any age.

 

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Ask a Chef: The Stockton Inn's Alan Heckman

 

Once a Prohibition speakeasy and a hub for literati like F. Scott Fitzgerald, the storied Stockton Inn has satisfied diners since 1710. This month, chef Alan Heckman joins us at the Beard House to showcase the restaurant’s imaginative colonial America–inspired cuisine for a feast worthy of the inn’s fabled past. In anticipation of Heckman’s upcoming dinner, we spoke with the chef about his love of braised meats, his culinary past, and his recent fabulous dinner at Le Bernardin.

 

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

My inspiration for the menu comes from all of my culinary experiences. I wanted to do something that showcased the moments that have had the most influence on me and my style of cooking. Each course is different in that... Read more >

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Eye Candy: Dark Chocolate with Chestnuts, Hazelnuts, and Citrus

 

After stints under Emeril Lagasse, Thomas Keller, and Tom Colicchio, Matthew Accarrino now leads Bay Area favorite SPQR, where he has earned one Michelin Star and three consecutive Beard Award nominations for Best Chef: West. At his second Beard House appearance last month, Accarrino delighted palates with his modern interpretations of classic Italian ingredients and flavors. Dishes like Beef Belly with Tokyo Turnips and the striking Burnt Flour Pasta Timballo with Sartori Fontina Fonduta and Urbani White Truffles started the evening on a high note, hinting at the spectacular final course of the night. The lauded chef’s beautifully deconstructed dessert matched rich dark chocolate with wintry chestnuts, hazelnuts, and candied citrus. With a final flourish of briny flaked sea salt, the earthy undertones of the chocolate soared... Read more >

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Ask a Chef: Chris Fischer of Martha's Vineyard's Beetlebung Farm

 

Chris Fischer earned his culinary chops in Babbo’s bustling kitchen, but he’s found his true calling on idyllic Martha’s Vineyard, which his family has called home for 250 years. Inspired by Beetlebung Farm, the five-acre farm that once belonged to his grandfather, Fischer has written a nationally-acclaimed cookbook, and now, will treat Beard House diners to a winter feast dedicated to the heritage of the land. In anticipation of his upcoming dinner, we spoke to Fischer about his family's culinary legacy, his yearly post-Thanksgiving feast with friends, and his idea of a quintessential New York City night.

 


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

I’m very proud to be from Martha's Vineyard and this menu is meant to both showcase and celebrate... Read more >

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Ask a Chef: "Top Chef" Fan Favorite Kenny Gilbert

 

You may recognize Kenny Gilbert as a Top Chef fan favorite, but these days, he’s known for slinging seasonal Southern fare at his Florida hot spot, Gilbert's Underground Kitchen. With an impressive résumé and a roster of celebrity clients that includes Oprah, Gilbert is sure to impress Beard House diners next month with his sophisticated takes on Southern staples. In anticipation of his upcoming dinner, we spoke to Gilbert about his alligator-forward menu, his love for Asian food, and what his fellow Top Chef alums are up to.

 

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

I want to showcase my current culinary path. I've come full circle in my... Read more >

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Ask a Chef: JBF Award Winner Jose Garces and the Garces Group Tell All

 

JBF Award winner Jose Garces oversees close to 20 restaurants across the country. At his upcoming Beard House dinner, we’ll be getting a taste of his Rural Society concept, a contemporary, Argentine-inspired steakhouse with locations in Chicago and Washington, D.C. In anticipation of the upcoming dinner, we spoke with Garces and two of his chefs, Louis Goral and Cory Morris, about the inspiration behind the menu, their guilty-pleasure foods, and the best places to chow down in our nation’s capital. 

 

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

Jose Garces: I’m really excited to highlight Rural Society, our Argentine parrilla. We've partnered with Loews Hotels in Washington, D.C. and Chicago to share the best of Argentina... Read more >

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Ask a Chef: November Beard House Toques Share the Best Advice They've Ever Received

 

As we bundle up and brace for the dropping temperatures, there's practically nothing we enjoy more than warming ourselves from the outside in by feasting on autumn's colorful bounty. With the frost setting in, we welcome a formidable roster of culinary talent to the Beard House. Highlighting cuisines and techniques from across the globe, these top toques bring tastes of Arizona, the Bay Area, Chicago, and the U.K. (just to name a few) to the Big Apple.

 

We asked our November guest chefs to share the most memorable and encouraging advice they've ever received—read on to see find out what tokens of truth these chefs hold near and dear.

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Ask a Chef: November Beard House Toques Share Their Guilty-Pleasure Foods

 

As we bundle up and brace for the dropping temperatures, there's practically nothing we enjoy more than warming ourselves from the outside in by feasting on autumn's colorful bounty. With the frost setting in, we welcome a formidable roster of culinary talent to the Beard House. Highlighting cuisines and techniques from across the globe, these top toques bring tastes of Arizona, the Bay Area, Chicago, and the U.K. (just to name a few) to the Big Apple.

 

We asked our November guest chefs to spill their favorite guilty-pleasure foods. Not surprisingly, grilled cheese, burgers, tacos, and ramen (amongst other hearty fare) made the cut. Read on to see what chefs really crave when their restaurant kitchens are closed.

 

November 2: Michael Langdon, Glenmaura National Golf Club, Moosic, PA

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9 (More) Fall Food Trends at the Beard House

 

Want to know what’s cooking in American restaurants right now? Look no further than the James Beard House kitchen, where dozens of chefs from all over the country come to cook each month. Our last dispatch had the trends of early fall: deli fare, egg yolks, and lardo, to name a few—and as we transition from fall to winter, the cooking is getting heartier, and chefs are reimagining familiar items from ice cream sundaes to bacon. Read on to see what’s popping up on our November and December Beard House menus.
 

1) Duck, Duck…Duck

“Duck is an elegant and versatile protein,” says Izabela Wojcik, director of James Beard House programming. And as the holidays approach, chefs are getting their duck on. “Not just the expected breast or leg confit,” says Wojcik, “but an exciting and creative range that includes a duck sundae with duck... Read more >

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Ask a Chef: November Beard House Toques Share their Most Memorable Meals

 

As we bundle up and brace for the dropping temperatures, there's practically nothing we enjoy more than warming ourselves from the outside in by feasting on autumn's colorful bounty. With the frost setting in, we welcome a formidable roster of culinary talent to the Beard House. Highlighting cuisines and techniques from across the globe, these top toques bring tastes of Arizona, the Bay Area, Chicago, and the U.K. (just to name a few) to the Big Apple. 

 

We asked our November guest chefs to share an unforgettable meal from recent memory. While their responses ran the gamut from a high-end, white tablecloth dining experience all the way to an improvised, foraged dinner, it's evident that tasty food, excellent drinks, and close friends and family were the common thread. Read on to see what kind of mouthwatering meals these culinary authorities... Read more >

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