Another year gone by, another flurry of meals and plates licked clean. As all food lovers can attest, it’s not easy to single out a mere handful of dishes to top our year-end list of favorites, especially after a year that brought us plenty of promising chefs, gutsy cooking, and delicious food. With that in mind, here’s a look back at what we loved in 2011.Our tummies are already growling for next year.
Polenta with Marinara (Modernist Cuisine)
When we saw Nathan Myhrvold speak at ICE, we also got to sample dishes from his team’s kitchen laboratory. Our favorite: a bowl of homey grits that had been cooked at... Read more >
Sunday, December 11, 12:00 P.M.
Best Friends Holiday Brunch
When best friends and Top Chef alums Lee Anne Wong and Zac Young join forces, it promises to be a good time. Both chefs have gained a reputation for beautifully styled, flavor-packed food, the best of which will be showcased at this special holiday brunch.
Sunday, December 11, 5:00 P.M.
Friends of James Beard Benefit: Palm Beach, FL
Located in the lush and sophisticated Brazilian Court resort, this outpost of Café Boulud delivers the JBF Award winner’s signature brand of French dining to luxury-seeking travelers and locals. Join Boulud and his colleagues
Last month we partnered with Taste of the NFL (whose founder, Wayne Kostroski, received our Humanitarian of the Year Award in 2010) to raise awareness of the organization's fight against hunger. Bobby Flay, Bob Costas, and other special guests from the worlds of sports and food came by to honor the nonprofit. Watch a short clip about the event below. (You can watch more videos about Taste of the NFL's efforts to kick hunger here.)
Sunday, December 4, 6:00 P.M.
10th Annual Holiday Party
Join the James Beard Foundation Greens when we toast to the season at the 10th Annual JBF Greens Holiday Party. Don't miss this chance to explore our muse's home and sample culinary delights from some of the New York City's most exciting chefs. There will also be a tasting table of patés, mousses, and terrines from Trois Petits Cochons, as well as a selection of cocktails by Purity Vodka, fine wines from Palm Bay Imports, and beers from Stella Artois. Guests will leave with a goodie bag and heaps of holiday cheer.
Tuesday, December 6, 7:00 P.M.
Winter Truffle Extravaganza
For years Angelo Elia has been wowing Floridians and travelers with
Thanks to talented chefs like Homaro Cantu, Chicago has emerged as the center for cutting-edge American cuisine. Cantu, who has become known for bringing food and science together in fascinating and delicious ways at his Windy City temple of modern cooking, Moto, is teaming up with Ben Roche and Matt Gundlach for an exciting, forward-thinking dinner at the Beard House this Wednesday. Click here to make a reservation.
Hors d’OeuvreFried Chicken Waffles with Maple Syrup Cuban Pork Cigars Louisiana Crab Boil Pairing: Champagne Larmandier-Bernier Tradition 1er Cru Extra Brut NVDinnerFish and Chips with Malt Vinegar, Tartar, and Seaweed Potato Pairing: Sutton Cellars Fizé Rosé of Carignane NV Fall Biosphere > Mushroom Dirt, Brussels Sprouts,
Tuesday, November 29, 7:00 P.M.
Robert Foley Wine Dinner
Named the 2007 Winemaker of the Year by Food & Wine magazine, Robert Foley’s Napa Valley portfolio attracts raves with every new vintage. His bold and expressive wines are a natural match for Rodney Einhorn’s modern approach to classic New American cuisine.
Wednesday, November 30, 7:00 P.M.
Master of Modern Cooking
Thanks to talented chefs like Homaro Cantu, Chicago has emerged as the center for cutting-edge American cuisine. Cantu, who has become known for bringing food and science together in fascinating and delicious ways at his Windy City temple of modern cooking, Moto, is teaming up with Ben Roche and Matt Gundlach for an exciting, forward-
Monday, November 21, 6:30 P.M.
Beard on Wine: Bubbly Boot Camp
What better way to celebrate the most festive time of the year than with a tasting of sparkling wines from around the world? Belinda Chang and Master Sommelier Alpana Singh will lead this bubbly boot camp to get you ready for the entertaining and gift-giving season. Learn what types of sparkling wines make the best gift, which bottles to select for parties, and how to pair sparkling wine with food. Taste sparkling wines and Champagnes that are well worth the splurge and discover hidden gems that sommeliers love the the most. Tasting will feature Cava from Spain, Prosecco and Franciacorta from Italy, and prime vintage and multi-vintage sparkling wines from California and Champagne.
Tuesday, November 22, 6:00 P.M.
Chef Hooni Kim worked in some of NYC’s top-rated kitchens, including Daniel and Masa, before earning raves for Danji, his own 36-seat French-inspired Korean restaurant in Midtown. Join us tonight for a menu of Kim's signature dishes, which New York magazine described as “half-traditional, half-modern, and wholly delicious.” Click here to make a reservation.
Hors d’OeuvreSmoked Salmon with Red Onion and Crème Fraîche on Ficelle Hamachi Salad with Chojang Sauce Kimchi–Chorizo Arancini with Spicy Aïoli Pairings: Su Jung Kwa Cocktail > Rye with Cinnamon, Ginger, and Orange; and Raventós I Blanc L’Hereu Reserva Brut Cava 2008DinnerCreekstone Farms Filet Mignon Tartare with Asian Pear, Pine Nuts, Sesame Seeds, and Quail Egg Yolk Pairing: Henry Varnay
Here's what's happening at the Beard House next week:
Monday, November 14, 7:00 P.M.
Tyler Anderson and Noel Jones are two of the most talented and adventurous chefs working in Connecticut today. The Beard House alums are returning as a team to fuse their distinct culinary visions into a special late-autumn menu of elegant, modern cuisine.
Tuesday, November 15, 2011, 7:00 P.M.
Modern Korean with a French Twist
Chef Hooni Kim worked in some of NYC’s top-rated kitchens, including Daniel and Masa, before earning raves for his own 36-seat French-inspired Korean restaurant in Midtown. Join Kim for a menu of signature dishes that New York magazine has described as “half-traditional, half-modern, and wholly
After a decade of capturing mostly recognizable images of food, Caren Alpert has taken an interest in photographs taken with electron microscopes, like the magnified image of cake sprinkles shown here. Alpert explains that the medium deconstructs, abstracts, and reveals the ordinary in a riveting way, and is taken with their mystery and simultaneous familiarity. She hopes that her work will transform our collective food obsession into a newfound closeness with what nourishes us. Her latest show, Terra Cibus, is now on display in the James Beard House's Greenhouse Gallery through December.
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