On the Menu: Wine Lovers' Dinner

by jbfauthor on July 18, 2011

Certified master chef Brian Sode helps set the tone at the Bear’s Club in Jupiter, Florida—an ultra-exclusive golf club with only 250 members—with his exquisitely plated, French-inspired cuisine. Known for putting together impeccable winemaker dinners, Sode has created an elegant menu featuring wines from Terlato Wines International. Take a look at the enticing menu below, then click here to make your reservation. Hors d’Oeuvre Foie Gras Terrine with Cherry Gastrique Green Apple and Honey–Brined Trout Peekytoe Crab with Mâche and Corncakes Savory Goat Cheese, Cured Olive, and Tomato Tarts Pairing: Terlato Vineyards Pinot Grigio 2008 Dinner Smoked Sea Bass and Lobster

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Teach a Man To Fish: Group Presents Culinary Solution to Invasive Species Problem at Beard House Event

by jbfauthor on July 12, 2011

Kerry Heffernan in the James Beard House kitchen; the chef's Asian carp ceviche

Asian carp escabèche. Green crab bisque. Blue tilapia. Sounds like a simple seafood menu. Could it also be the answer to a looming environmental disaster? The Washington-based advocacy group Food & Water Watch brought chef Kerry Heffernan of South Gate to the Beard House to propose an unusual and delicious solution to the invasive species that are decimating America’s aquatic environments: eat them. As Heffernan demonstrated, in the hands of a talented chef, these invader fish can offer exciting new ingredients for the menu. Heffernan was impressed with the intense flavor of the green crabs, more intense than blue crabs, and the toothsome texture of blue tilapia, which he likened to monkfish, itself once an undesirable sea

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On the Menu: July 12 through July 15

by jbfauthor on July 08, 2011

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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Sodexo's Recipes for a Better Tomorrow Contest

by jbfauthor on June 21, 2011

Chef contestants in the Sodexo Recipes for a Better Tomorrow competition

As one of the largest foodservice companies in the world and one of the Founding Partners of the James Beard Foundation Annual Food Conference, Sodexo is committed to finding ways to maintain the high quality and nutrition of the 50,000,000-plus meals the corporation’s 15,000 chefs prepare daily. To that end, this May the James Beard Foundation hosted the final cook-off and judging for their Recipes for a Better Tomorrow culinary competition. The Beard House welcomed five finalists from the U.S. and Canada representing five divisions of Sodexo North America. We were joined by Sodexo’s culinary leadership within Sodexo and guest chefs like Sodexo’s Matthew Weingarten, chef of Manhattan’s Inside Park, and Barton Seaver, chef/owner of DC’s Hook and author

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