On the Menu: Week of March 30

Upcoming events at the James Beard House

 

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

 

Monday, March 31, 7:00 P.M. 

Dinner with Daniel

Ask a chef or editor to name the best cookbooks of 2013. Chances are Daniel Boulud’s latest title, Daniel: My French Cuisine, will top the list. Part cookbook, part memoir, this impressive tome will serve as the inspiration for an exquisite spring tasting from the celebrated JBF Award winner.

 

Tuesday, April 1, 10:00 A.M. to Wednesday, April 30, 5:00 P.M. 

Greenhouse Gallery

With oil paint, Mike Geno aims to translate and recreate the seductiveness of food through texture, color, and form, focusing his work on the specific beauty of each dish. The works act as homage to another artisan, the chef, and are the result of... Read more >

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Daily Digest: March 7, 2014

Organic eggs are pricier and harder to come by as feed prices soar to new heights. [NPR]

 

Seeking more flavorful and fattier cuts, many French bistros and butchers import beef from around the world. [NYT]

 

Craving the smell of bacon in the morning? A new Oscar Mayer alarm clock app releases the aroma (and sound) of this beloved breakfast staple. [LAT]

 

A new report found that over 500 food products contain a chemical compound that's used to make yoga mats. [... Read more >

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On the Menu: December 19 through December 25

Beard House dining roomHere’s what’s happening at the Beard House next week: Sunday, December 19, 12:00 P.M. Latin Brunch Fiesta Julian Medina and the culinary team behind his growing pan-Latin/Spanish restaurant empire are coming to the Beard House to serve our favorite meal of the week, brunch. Known for bold flavors and fab cocktails, Medina’s eateries have earned raves from critics ranging from Sam Sifton of the New York Times to Gael Greene of New York magazine. Monday, December 20, 7:00 P.M. Festive Mexican Christmas At Zahav, Michael Solomonov did for Israeli food what David Chang has done for Asian food, according to the New York Post. Now Solomonov, along with his partner Steve Cook and executive chef Lucio Palazzo, have modernized

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On the Menu: December 5 through December 11

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, December 5, 6:30 P.M. 9th Annual Greens Holiday Party Join the James Beard Foundation Greens (foodies under 40) as we celebrate the holidays with great food and drink at the 9th Annual JBF Greens Holiday Party at the historic James Beard House.  Don't miss this chance to explore our muse's home and sample culinary delights from some of the city's most exciting chefs. A selection of fine wines from Palm Bay Imports and Stella Artois beers will be served to keep everyone in good spirits. Guests will leave with a goody bag and heaps of holiday cheer. Monday, December 6, 6:00 P.M. Friends of James Beard Benefit: Richmond, VT Winter Feast in

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On the Menu: July 11 through July 17


Beard House Here’s what’s happening at the Beard House next week: Tuesday, July 13, 7:00 P.M. Summer Rosé Dinner Scott Anderson is a chef to watch. Endlessly creative, he’s got the technical chops to back up his interpretive American cuisine, an enticing blend of seasonal ingredients, and edgy preparations. Find out why critics think Elements has just the right chemistry at this summer-inspired dinner accompanied by rosé wines from around the world. Wednesday, July 14, 12:00 P.M. Beard on Books In Hay Fever: How Chasing a Dream on a Vermont Farm Changed My Life, Angela Miller tells the story of how she fled her

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On the Menu: May 23 through May 29

Here’s what’s happening at the Beard House next week: Sunday, May 23, 12:00 P.M. Blue Ribbon Book and Brunch The chef-owners of the longtime haunt of NYC chefs and in-the-know foodies, Blue Ribbon Brasserie, have met success with their every undertaking, which now number eight restaurants and a new cookbook. We are excited to welcome them to the Beard House for a brunch that’s sure to please their many devotees. Monday, May 24, 7:00 P.M. Cookin’ in the Bluegrass It ain’t called the Bluegrass State for nothin’: Kentucky’s verdant lands nourish exceptional produce, plump livestock, and a burgeoning local-food movement. For a preview of our

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