On the Menu: March 6 through March 12

On the Menu Here’s what’s happening at the Beard House next week: Tuesday, March 8, 7:00 P.M. Mardi Gras Seafood Celebration Let the bons temps roll this Fat Tuesday when Tenney Flynn and the GW Fins team join us at the Beard House to celebrate Mardi Gras. The renowned restaurant has been serving its globally influenced seafood in the heart of New Orleans’s French Quarter for the past ten years. Wednesday, March 9, 12:00 P.M. Beard on Books: Grant Achatz's Life on the Line Join us in the dining room of the landmark James Beard House for the next installment of Beard on Books, a literary series featuring readings and discussions with some of the food world’s most celebrated authors. Wednesday, March 9, 7:00 P.M

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On the Menu: October 3 through October 9

Walking up the Beard House back stairs Here’s what’s happening at the Beard House and around the country next week: Monday, October 4, 7:00 P.M. Bay Area Asian All-Stars The San Francisco Bay Area has long been home to some of the best Asian cuisine in the country. These days, much of the credit is due to the cooking of this esteemed group of chefs, who will be joining us at the Beard House for an extraordinary showcase dinner. Tuesday, October 5, 7:00 P.M. Hawaiian Surf and Turf In the not-always-temperate climes of the Windy City, the Hawaiian-inspired cuisine at Sola is a welcome oasis. Run by California native and self-proclaimed “surfer girl” Carol Wallack along with chef de cuisine Aleksiy Shalev, the critically lauded Sola features Pacific Rim

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Food Matters: James Beard–Themed Dining in Hawaii

When one of our board members mentioned that they had gotten wind of a yearly James Beard–themed dinner in Hawaii, we knew we had to investigate. We eventually tracked down Hilo resident Mike Middleworth, a member of a group called Wine Connection that stages wine and culinary events throughout the year. "I have always enjoyed James Beard's recipes, so it seemed very logical to produce a dinner with a menu of his dishes that call for a wine as an ingredient," Middleworth explained. "We then drink the same wine for the pairing."

This is the fourth year that Middleworth has hosted the dinner, which is attended by anywhere from 30 to 50 people, and it's always a huge success. "Beard's recipes, of course, are richer than today's healthy cooking, but you can't beat the results," says Middleworth.

The menu for the event, which was held last weekend, is below. We're charmed to see that the spirit of the dean of American cookery is alive and well in the 50th state.

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