On the Menu: July 12 through July 15

There's a lot to savor about next week's lineup of Beard House events. Tuesday, July 12, 6:30 P.M. East Village Social One of NYC’s most historic and colorful neighborhoods, the East Village has experienced a culinary renaissance over the past few years with groundbreaking new restaurants popping up amid the skate stores and head shops. Guests at this walk-around tasting and cocktail party will enjoy a tantalizing tour of the East Village’s best eats. Wednesday, July 13, 12:00 P.M. Beard on Books: Harvest to Heat by Darryl Estrine and Kelly Kochendorfer Harvest to Heat pays homage to the farmers and artisans who supply America's restaurants with top-

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The Bookshelf: Harvest to Heat

Harvest to HeatWith more and more chefs taking up the mantle of the locavore movement, we rarely find ourselves sitting down to a menu that doesn’t recognize the sources of its ingredients. These small-print acknowledgements often leave us wondering about the individuals who are responsible for getting those products from farm to table. Thankfully, a new cookbook called Harvest to Heat puts artisans and farmers front and center. Its recipes are not only attributed to the chefs who cook them, but also to the small-scale craftsmen who grow, raise, or craft the essential ingredients; every dish illustrates a mutual respect and collaboration between producer and chef. Authors Darryl Estrine and Kelly Kochendorfer have also included captivating profiles on these behind-the-scenes craftsmen, many of whom work tirelessly to advance local- and national-scale causes when they aren’t doting on their products. Dave Hoyle of Creative Growers in Nori, Oregon, has introduced Naomi

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On the Menu: October 31 through November 6

Beard House Here’s what’s happening at the Beard House and around the country next week:

Sunday, October 31, 5:00 P.M. Friends of James Beard Benefit: Sunday Supper South This fall our perennially popular Sunday Supper benefit is heading south to Atlanta’s trendy Westside neighborhood. Hosted by JBF Award winners Anne Quatrano and Clifford Harrison, who will be joined by their talented team, this family-style feast will be prepared by a group of the region’s best and brightest chefs. Monday, November 1, 10:00 A.M. Chefs and Artisans Darryl Estrine’s photographs are iconic, bold, and aggressive. His Chefs and Artisans show reflects the strong bond between the art of chefs and the craft of their

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On the Menu: Harvest to Heat

Harvest to Heat The just-published Harvest to Heat cookbook celebrates the collaborative efforts of the visionary small-scale farmers, artisanal producers, and prescient chefs who are leading the charge to shape the future of our food world. Monday night's Beard House dinner will showcase five of the book’s influential chef-advocates and their exquisite farm-to-table cuisine. Check out the menu below (and click here to make your reservation): Hors d’Oeuvre Chilled Island Creek Oysters with Crisp Shiitakes, Scallion Spears, and Roasted Shiitake Mignonette Crisp Pete’s Farm Pork Cheeks with Apple Butter and Candied Bacon Baffoni’s Poultry Farm Chicken Liver Pâté with Hazelnuts, Late-Summer Berry Preserves, and Raw Local Honey on House-Baked Brioche Cured Foie Gras with Autumn Fruit

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