For the next installment of our Greens programming series
, we're bringing the best of Brooklyn to the Beard House! Join us on September 18 for a special multi-course dinner prepared by the chefs, wine experts, and butchers that make Brooklyn the city's most creative food borough. Participating chefs include Saul Bolton of Saul
, Jessica and Josh Applestone Fleisher's Grass-Fed and Organic Meats
, and George Weld of Egg
. The full lineup and menu, including some recently added wine pairings, can be found
WHAT? Hawaiian beef jerky. A traditional nibble at a Lu‘ au feast, pipikaula did, in fact, evolve from beef jerky. According to Time-Life’s Pacific and Southeast Asian Cooking, islanders were introduced to the snack by Yankee whalers who plied the seas around Hawaii. Traditionally, strips of beef are marinated in salt, soy sauce, and garlic, then dried outdoors in a screened box that keeps flies away. Contemporary recipes often give instructions for cooking in a very low oven. "Pipi," by the way, is the Hawaiian word for beef or cow; "kaula" the word for rope. It’s neither here nor there, but we were interested to learn that Tibetans make their own version of jerky from yak meat.
WHERE? Darren Demaya, Colin Hazama, and Jon Matsubara's Beard House dinner
WHEN? September 14, 2011
HOW? Keahole Lobster... Read more >
When Mike Isabella came to the Beard House last month, he swiftly dashed away any doubts that he could cook incredible food beyond the judges' table. His menu was stunning from start to finish, but we especially loved these delicate veal-sweetbread tortellini, which were surrounded by perfectly salted country ham broth, cauliflower purée, and pickled baby vegetables.
You can see more photos of Mike Isabella's Beard House dinner on our Facebook page
While summer in New York tends to encourage some kicking back, here at the James Beard Foundation we were rolling up our sleeves and getting to work on the renovation of our backyard garden. Beard House guests love to savor a cocktail and canapés in this intimate outdoor area during event receptions in the warmer months, so preserving its charming and cozy feel—including the beloved pig statue and bust of Beard that belonged to him—while also taking care of some much needed repairs and replanting, was our goal.
Under the direction of the editors of Garden Design
magazine, Paul Keyes of Paul Keyes Associates
, and our manager of house operations and house events, Victoria Jordan, the garden slowly bloomed into a lush, efficiently redesigned space over the course of six weeks. Bluestone tiles were torn up and
Ease yourself back into the school year with a Beard House feast of contemporary American fare.
Thursday, September 8, 7:00 P.M.
There are few spots in Oregon as astoundingly beautiful as Cannon Beach, where majestic mountains give way to a dramatic coastline. Enjoy a taste of this exquisite area’s local cuisine when John Newman returns to the Beard House with this gorgeous menu, complete with Willamette Valley wines.
Friday, September 9, 7:00 P.M.
Colorado Chophouse Cuisine
In the Mile High City, chef Tyler Wiard does chophouse cuisine the Colorado way: thick chops, aged steaks, and interesting cuts, featured in bold preparations. Join Wiard and his team as he brings his inspired steakhouse fare to the Beard House with this
Hamming it up. Just about everyone knows that Parma is famous for its raw, cured ham called prosciutto di Parma. But real pork-product purists prefer the region’s rarer and more delectable culatello. The best, most traditional culatello is labeled with the D.O.P. “Culatello di Zibello,” and it is made according to strict regulations enforced by the Consorzio del Culatello di Zibello in and around the town of Zibello, about 20 miles outside of Parma. Only the large muscles of the pigs’s hind legs and inner thigh, off the bone, are used (culatello means “little backside”). The meat is cured with salt, seasoned with a mixture of black pepper, wine, and herbs, and aged for a minimum of 12 months before it is sold. The characteristic pear shape is enhanced by intricate tying that produces an attractive rosette pattern when the culatello is cut crosswise into paper-thin slices.
From a Top Chef
Italian dinner to market-driven, sustainable fare, there's a lot on the menu this week at the Beard House.
Monday, August 22, 7:00 P.M.
Toast of Tennessee
The first certified green restaurant in Nashville, Tāyst impresses diners with its dedication to sustainability and local sourcing, but it’s chef Jeremy Barlow’s skillful, modern cooking that keeps them coming back. Join us for a, well, taste of the playful American cuisine and intriguing wine pairings for which Barlow is known.
Tuesday, August 23, 7:00 P.M.
Capital City Star
Most people know him as a competitor on Top Chef
(who could forget that pepperoni sauce?), but Mike Isabella earned his culinary chops the hard way, honing his craft under renowned chefs like José Andrés and Douglas Rodriguez
A former graffiti artist and the owner and head chef of celebrated Madrid restaurants Polenta and Flou, Jesús Núñez now performs his blend of street art sensibility and avant-garde technique at Gastroarte on the Upper West Side. Guests attending tomorrow night's Beard House dinner
will get a sure-to-be-thrilling taste of Nuñez's intellectually stimulating and visually arresting cuisine. Seats are still available, so have a look at the menu below and click here to reserve your spot
Melon with Jamón Ibérico
Sardines with Olive Oil, Olives, and Piparra Peppers
You won't want to miss next week's lineup of Beard House events!
Tuesday, August 16, 7:00 P.M.
Ultimate Steak Dinner
Beard House favorite John Halligan returns with a bold meat lovers’ menu rooted in classic technique. The chef and owner of the highly revered Park Steakhouse and a veteran of high-style hotel dining, Halligan is poised to open the Park West Tavern, where he will serve his signature inventive American cuisine.
Wednesday, August 17, 12:00 P.M.
Beard on Books
In Shinin' Times at The Fort
proprietor Holly Arnold Kinney recalls the American West through historic recipes and vivid storytelling.
Wednesday, August 17, 7:00 P.M.
Jeanie and Ben O'Daniel; Justin Thompson
Jean Farris Winery and Bistro
is the product of the marriage of Ben and Jeanie O’Daniel, members of two Kentucky wine-growing families. These second-generation vintners produce boutique varietals that complement chef Justin Thompson’s elegant New American fare. This Bluegrass State team is presenting a refined and subtly Southern meal at Thursday's Beard House dinner; have a look at the lovely menu below, then click here to reserve your seat
Duck Liver Pâté with Blackberry Gelée
Cured and Lightly