On the Menu: Master of Modern Cooking

Homaro Cantu 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’Oeuvre Fried Chicken Waffles with Maple Syrup Cuban Pork Cigars Louisiana Crab Boil Pairing: Champagne Larmandier-Bernier Tradition 1er Cru Extra Brut NV Dinner Fish and Chips with Malt Vinegar, Tartar, and Seaweed Potato Pairing: Sutton Cellars Fizé Rosé of Carignane NV Fall Biosphere > Mushroom Dirt, Brussels Sprouts,

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On the Menu: November 26 through December 3

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-

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On the Menu: November 19 through November 26

On the Menu 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.

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On the Menu: Modern Korean

Hooni Kim 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’Oeuvre Smoked 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 2008 Dinner Creekstone Farms Filet Mignon Tartare with Asian Pear, Pine Nuts, Sesame Seeds, and Quail Egg Yolk Pairing: Henry Varnay

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On the Menu: November 12 through November 19

Here's what's happening at the Beard House next week: Monday, November 14, 7:00 P.M. Connecticut Sensations 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

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Greenhouse Gallery: Terra Cibus

sprinkles

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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On the Menu: October 31 through November 7

On the Menu In addition to a few dinners celebrating the fall season, this week also brings our annual Gala Dinner and Auction! Tuesday, November 1, 7:00 P.M. Dia de los Muertos Fiesta Although it’s called the Day of the Dead, this colorful Mexican holiday is anything but somber. Come celebrate at the Beard House with a vibrant array of traditional and modern Mexican cuisine, prepared by seven talented chefs famous for their innovative flair. Wednesday, November 2, 6:30 P.M. Now that's Italian! Annual Gala Mamma mia! This year our Gala Dinner and Auction will celebrate the unique contributions of American chefs to Italian cuisine and vice versa. Dinner will be prepared by multiple James Beard Award–winning chefs Mario Batali, Nancy Silverton, Marc Vetri, and

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Eat this Word: Piloncillo

piloncillo

WHAT?
Sugar cone. Mexicans have long used piloncillo to sweeten their café de olla, an earthy espresso invigorated by cinnamon and citrus. Also known in South America as panela or panocha, piloncillo is cane sugar juice that has been melted into a dense syrup and then poured into cone-shaped molds. Once solid, these small caramel-colored cylinders are pliable enough to be grated, usually with the side of a serrated knife, or crushed in a molcajete (a traditional mortar and pestle). Piloncillo imparts a unique flavor with hints of smoky molasses and deep mineral notes that distinguish it from traditional refined white sugar. Renowned modern Mexican chef Richard Sandoval uses the versatile ingredient in savory dishes like seared sesame-crusted tuna or on crunchy buñelos layered with fresh whipped cream. WHERE? Abraham

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On the Menu: Iconic British Brasserie

Ed Carew and Tim Hughes A longtime favorite among royals and celebrities, iconic London restaurant Le Caprice has recently opened an NYC outpost where Ed Carew, Michael White’s former chef de cuisine at Fiamma, turns out cutting-edge brasserie fare. For Saturday night's Beard House dinner, Carew will join forces with his British counterpart, Tim Hughes, to prepare a meal fit for a king. Have a look at the menu below, then click here to make a reservation. Hors d’Oeuvre Scallop–Black Pudding Tarts with Calvados and Apples Kipper Pâté with Pickled Samphire and Soda Bread Crispy Bone Marrow with Parsley on Grilled Ciabatta Hamachi Tartare with Apple, Celeriac, and Pickled Mustard Seeds Pork Belly and Fried Clam

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On the Menu: October 15 through October 21

Beard House We're gearing up for one of our busiest weeks this season, and it promises to be delicious! Saturday, October 15, 7:00 P.M. Piedmontese Truffles and Wine A former JBF scholarship recipient who trained at Le Madri, Pippa Calland is now top toque at Villetta in Santa Monica, where she delivers impeccable Italian-inflected California cuisine. For this ode to Italy’s Piedmont region, Calland has designed an ingredient-driven menu that will feature Sabatino Tartufi truffles and acclaimed Michele Chiarlo wines. Sunday, October 16, 5:00 P.M. Chicago: Friends of James Beard Benefit When putting together this Friends of James Beard Benefit, host chefs Paul Kahan and David Posey say they invited chefs from around the country whose culinary talents are

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