On the Menu: Week of April 20

 

Here's what's coming up at the James Beard House and around the country:

 

Tuesday, April 21, 7:00 P.M.
Local and Salted, Pacific Northwest 
A selmelier is a sommelier for salt, an expert in the use of culinary finishing salts. At this dinner, chef Michael Stanton of the esteemed Heathman Restaurant & Bar in Portland, Oregon, will partner with pioneering selmelier Mark Bitterman to create a gorgeous, French-inspired, Pacific Northwest feast.

 

Wednesday, April 22, 7:00 P.M.
Women of the Wild West 
Alberta may be known as the home province of the Calgary Stampede, but cattle are just one small aspect of the region’s native bounty. We’ve gathered an acclaimed all-female lineup for an eye-opening and hearty feast that... Read more >

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On the Menu: Week of April 13

Photo by Eileen Miller

 

Here's what's coming up at the James Beard House and around the country:

 

Monday, April 13, 7:00 P.M.
The Titanic Returns: Captain's Table 
To commemorate the anniversary of the Titanic’s fateful voyage, chef Rob McCue has designed a menu that invokes the opulence and grandeur of the meals served to the most elite passengers at the coveted captain’s table. Join us for an epic journey through a long-gone era during this elegant and historically inspired dinner.

 

Tuesday, April 14, 7:00 P.M.
Songkran: Lao New Year 
January may have come and gone, but in Laos the New Year is just getting started. Celebrate Songkran with chef Phet Schwader and the rest of the team behind Khe-Yo, one of New York City’s... Read more >

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Our Favorite Beard House Dishes in March

 

Last month's stand-out Beard House dishes brought us decidedly verdant plates that served as a much-needed nod to spring. Below, our editors' picks for the best of March.

 

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Sweet English Peas with Bittersweet Chocolate, Virgin Butter, and Mint / Bay Area Spring

 

After suffering through New York's agonizingly long winter, I found a cure for my seasonal fatigue in Mark Liberman’s Beard House menu, replete with Bay Area asparagus, leeks, and artichokes. I especially loved his play on the homey classic of peas and butter, reimagined as a modern dessert: a bright orb of English pea ice cream, accessorized with pea shoots, butter mousseline, chocolate sablé crumble, and a mint, chicory, and pennyroyal granita. 

 ... Read more >

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On the Menu: Week of March 30

Photo by Clay Williams

 

Here's what's coming up at the James Beard House and around the country:

 

Monday, March 30, 6:30 P.M.
The From Scratch Sessions: An Evening of Armagnac 
Join the JBF Greens (foodies under 40) for a class on France’s oldest spirit, Armagnac, at New York’s new high-end, low-key bar, The Up & Up. Wine educator and Armagnac ambassador, May Matta-Aliah, will lead us through a tasting of Armagnacs, exploring the region, production process, and differences in styles and ages. The Up & Up owner Matt Piacentini... Read more >

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On the Menu: Week of March 23

 

Here's what's coming up at the James Beard House and around the country:

 

Monday, March 23, 7:00 P.M. 
Louisville Young Guns and Bourbon 
The rising stars of the Louisville food scene are collaborating on an epic ode to their mentors, who will be dining with us that evening. The menu will showcase the best of the Bluegrass State, including, of course, bourbon, which will be incorporated into many of the dishes and also served as a pairing with each course.

 

Tuesday, March 24, 7:00 P.M.
Taste of Nantucket 
With its renowned beaches, historic homes, and succulent seafood, Nantucket isn’t just a tourist destination—it’s a way of life. We’ve gathered the cream of its culinary crop for a celebration of the island’s bounty, guaranteed to have you planning your summer getaway before dessert... Read more >

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Eye Candy: Egg Yolk Confit with Curry, Cauliflower, and Salmon Roe

 

Awarded a coveted Michelin star just four months after opening, the Musket Room has already left an impressive mark on the New York City dining scene. At the restaurant's recent Beard House dinner, guests enjoyed chef Matt Lambert’s dynamic fusion of American and New Zealand fare. One of the highlights of the event was this vibrant and decadent egg yolk confit with curry, cauliflower, and salmon roe—which enlisted the evening's guests to join the ranks of diners lining up at this Nolita hot spot. 

 

View this event's menu and details here... Read more >

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On the Menu: Week of March 16

Photo by Jeffrey Gurwin

 

Here's what's coming up at the James Beard House and around the country:

 

Monday, March 16, 7:00 P.M. 
The American Table: Rustic and Refined 
JBF Award winner R.J. Cooper treats discerning D.C.-area diners to modernist American cuisine with fanciful 24-course menus at one of his restaurants and an intimate study of Mid-Atlantic farmland at the other. Join us at the Beard House for his elaborate Brandt Beef dégustation and the opportunity to taste both of his lauded concepts under one roof.

 

Wednesday, March 18, 12:00 P.M.
Beard on Books: Mastering My Mistakes in the Kitchen
In her new book, Mastering My Mistakes in the Kitchen, the longtime editor-in-chief of Food & Wine reveals her deep, dark secret: she couldn’t cook. Thankfully, she had an... Read more >

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Our Favorite Beard House Dishes in February

Chef Richard Hales in the Beard House kitchen

 

Last month's stand-out Beard House dishes came from a Bon Appétit Best New Restaurant nominee, a JBF Award–winning Southerner, and former Top Chef competitor Bart Vandaele. Below, our editors' picks for the best of February.

 

 

 

Dan dan nooles at the Beard House

 

Dan Dan Noodles / Chinese New Year Celebration

 

Richard Hales’s interpretation of dan dan noodles gets an assist from sesame paste, its creaminess providing some relief from the scorch of Sichuan chili oil. This dish is ridiculously easy to make at home,... Read more >

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On the Menu: Week of March 9

 

Monday, March 9, 7:00 P.M.
Berkshires' First Taste of Spring 
Known as much for its rich culinary culture as for its glorious highlands, the Berkshires boasts some of the country’s best farm-to-table restaurants, including Bo Peabody's and Nancy Thomas’s Allium and Mezze. Join us as we toast to spring over a stunning early-season menu that will showcase the area’s top toques.

 

Tuesday, March 10, 7:00 P.M.
New York Icon, Reinvented 
After three decades at his trailblazing Chanterelle, JBF Award winner David Waltuck has embarked on a new chapter at the critically acclaimed élan. Come see what this iconic New York chef has been up to when he brings a menu of modern, whimsical fare to the Beard House.

 

Wednesday, March 11, 7:00 P.M.
... Read more >

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On the Menu: Week of March 2

 

Here's what's coming up at the James Beard House and around the country:

 

Monday, March 2, 6:30 P.M.
Beard Burger 'Bun' Anza 
Burger lovers, this one’s for you: top toques from the New York City area will join forces to create their most indulgent, mouthwatering renditions of the quintessential American dish. A selection of cocktails, wines, and beers will also be served at this crowd-pleasing tasting party.

 

Tuesday, March 3, 7:00 P.M. 
Bern's at the Beard House: Bern’s, Rare and Well Done
For years epicureans across the country have known and loved Bern’s Steak House, home to the world’s largest wine collection and top-notch steak. Now they’re getting to know the team’s fleet of new concepts, which include a wine bar, a pastry shop, and a... Read more >

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