On the Menu: Week of July 14

The James Beard House

 

Here's what’s happening at the James Beard House next week: 

 

Monday, July 14, 7:00 P.M  
Bastille Day Elegance 
David Gilbert is revolutionizing fine dining in Detroit with the recent opening of Marais, hailed as “Restaurant of the Year” by Hour Detroit, which described a meal there as “simply extraordinary.” Stints working for Thomas Keller and Michel Bras are obvious influences: Gilbert’s extremely ambitious, elegant menu is executed with aplomb.

 

Tuesday, July 15, 6:30 P.M 
Summer Wine Dinner at Cookbuzz Wine Studio 
Join the James Beard Foundation Greens (foodies under 40) as we celebrate summer at the acclaimed Corkbuzz. The chefs at Corkbuzz will prepare a delicious multi-course menu highlighting... Read more >

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On the Menu: Week of July 7

A cocktail at the James Beard House

 

Tuesday, July 8, 7:00 P.M 
The Starr of Philadelphia 
Heralded by critic Craig LaBan as “one of the most thrilling culinary minds to land in Philly in years,” Peter Serpico put himself on the map with the opening of his eponymous hot spot, a collaboration with restaurateur Stephen Starr. Serpico’s creative, assured viewpoint—honed at the Momofuku empire—comes through in every dish on his meticulously curated menu.

 

Wednesday, July 9, 6:30 P.M to 8:30 P.M 
Cocktails Through the Ages 
Swizzles, sours, and punches—oh my! Join us for a festive walk-around cocktail party featuring an inspired group of mixologists from New York City’s most sought-after bars and lounges. The spirited evening will feature decadent canapés and seminal libations that reflect historic eras of cocktail... Read more >

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Ingredient Spotlight: Labneh

 

Greek yogurt is everywhere. In our granola bars, our hummus, even our shower gel. When a foreign health food becomes the official state snack of New York, you know it’s hit the mainstream. But one unexpected advantage of Greek yogurt’s ubiquity is the piquing of the American palate for thick, tangy spreads, and chefs are constantly looking to regional Mediterranean cuisines for similar ingredients. We noticed labneh, the Middle Eastern iteration of strained yogurt, popping up on Beard House menus this spring and summer, and realized that this spread is on the rise across the country.

 

It turns out that what we think of as "Greek Yogurt" is really just one member of the family of strained yogurts that grace most tables of Mediterranean, Middle Eastern, and North African countries. In Greece, it’s called straggistó giaoúrti, in Egypt, ... Read more >

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On the Menu: Week of June 30

Clipping Microgreens at the Beard House

 

Here is what's happening at the Beard House: 

 

Monday, June 30, 7:00 P.M
Savoring Sicily and Apulia 
The Momofuku Group’s Jordan Frosolone assembled a team of renowned chefs—who have mentored him on his way to becoming the corporate chef for one of the country’s most innovative and successful restaurant empires—for this unique Italian-inspired dinner.

 

Tuesday, July 1, 7:00 P.M 
Boston Softshell Crab Blowout
For our annual softshell crab dinner, we’ve enlisted some of Boston’s brightest stars to pay homage to the crave-worthy crustacean, which is available only a few months a year. Join us for this scrumptious Beard House feast, which will feature the fleeting delicacy in each savory course.

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Ingredient Spotlight: Green Strawberries

green strawberries

 

When strawberries arrive at markets in spring, brightening folding tables like rescue flares, they affirm the mantra of the seasonal eater: good things come to those who wait. But some chefs have intercepted the fruits before peak ripeness, and now green strawberries, more tart and acidic than their red elders, are showing up on menus at the Beard House and at high-end restaurants around the country.  

 

Whether it signals a new, more subtle shading on the palate of seasonality, or a more elastic idea of what's edible, the trend itself has been developing for a while: in the first season of The Mind of a Chef, aired in 2012, René Redzepi improvised a dish of raw scallops, pea juice, and raw green strawberry slices for David Chang.

 ... Read more >

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Eat This Word: Marcona Almonds



WHAT? Prized around the world, Marcona almonds are round, flat, and tan, and the trees on which they grow require tender, loving care. Marconas, which come from Spain, are typically eaten peeled, fried in olive oil, and salted. Spanish cuisine may have more uses for almonds than any other cuisine in the world. Although we once read that almonds "exert a relaxing effect and enhance intellectual activity," we suspect the real reason the Spanish eat so many of them is simpler—taste. It's no wonder they have been called the "queen of almonds."

 

WHERE? Bay Area Brasserie

 

WHEN? June 20, 2014

 

HOW? Crispy Quail Quarters with Fig–Balsamic Sauce, Marcona Almonds, and Piment d’Espelette

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On the Menu: Week of June 8

Wine Glasses

 

Here's what's on the Beard House calendar for next week: 

 

Sunday, June 8, 5:30 P.M 
Friends of James Beard Benefit Dinner: Washington, D.C 
For reservations or more information, please contact Evelyn Hawkins at ehawkins@edens.com or 301.347.3491.

 

Monday, June 9, 6:00 P.M 
Friend of James Beard Benefit Dinner: Bend, OR
Host Chef Joe Kim
5 Fusion and Sushi Bar, Bend, OR
For reservations, please call 541.323.2328.

 

Monday, June 9, 7:00 P.M 
Louisiana Heirloom 
Louisiana transplant Molly McCook of Ellerbe Fine Foods has earned national acclaim (including a spot on Bon Appétit’s list of 10 Best New Restaurants) for her gracious farmhouse cooking. At this dinner McCook will pay... Read more >

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On the Menu: Week of June 2

James Beard House

 

Here's what's on the Beard House calendar next week: 

 

Tuesday, June 3, 7:00 P.M 
Foraged Along the Way
Forget about grocery stores—this group of talented chefs will be gathering ingredients for their Beard House dinner along the drive to NYC from Florida. Diners at this one-of-a-kind event will sit down to a meal prepared with the sustainable and artisanal edibles procured during the chefs’ East Coast excursion.

 

Wednesday, June 4, 7:00 P.M
Duck, Duck, Duck
In his three-star review of Blue Duck Tavern in the Washington Post, Tom Sietsema raved about classically trained chef Sebastien Archambault’s hearth-inspired American food, describing it playfully as “James Beard channeling Martha Stewart.” In homage to the restaurant’s name, Archambault will be preparing a... Read more >

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On the Menu: Week of May 26

 

Here's what's on the Beard House calendar this week:

 

Wednesday, May 28, 7:00 P.M.

Lambs and Clams

Back by popular demand, lamb shepherd Craig Rogers and oysterman Travis Croxton are reviving their storied feast at the Beard House. This can’t-miss event will mimic the pair’s annual party during which chefs gather to feast on lamb, shellfish, and moonshine, this time with the help of some talented friends and colleagues, and outstanding Virginia wine and beer.

 

Thursday, May 29, 6:00 P.M.

Celebrity Chef Tour: Nashville

The Celebrity Chef Tour began in 2004 as a way to bring the unique experience of dining at New York City’s historic James Beard House to cities around the country. At each Celebrity Chef Tour dinner, some of the nation’s top chefs come together to create a fantastic multiple course... Read more >

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JBF to Participate in First-Ever Minority Chef Summit

Minority Chef Summit 2014

The brainchild of pastry chef, chocolatier, and instructor Erika Davis, the inaugural Minority Chef Summit is taking place in Nassau, Bahamas, Thursday, May 1 through Sunday, May 4. Themed "Celebrating Cuisine In Paradise," chef Davis and participants aim to inspire and build community networks among culinary leaders, professionals, and aspirants. Proceeds will be donated to the College of the Bahamas culinary program, where Chef Davis has served as a teacher and mentor. 

 

The Minority Chef Summit will address several aspects of food culture through panels like "What Does Every Ethnic Cuisine Have in Common," moderated by JBF staffer Colleen Vincent; "Vegan, Just a Trend?" with famed vegan chef and author Bryant Terry; and "What Is a Celebrity Chef?,” a discussion about the industry’s overlooked diversity, featuring Top Chef contestant Ron Duprat and Food Network personality Jeff Henderson.

 ... Read more >

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