Eye Candy: Caviar Tacos with Hamachi and Santa Barbara Uni

caviar, hamachi, and uni tacos

 

Peek into Rose. Rabbit. Lie. and you’ll discover a revolutionary new supper club that’s redefining the Las Vegas social scene. At his recent Beard House dinner, the hotspot's chef Wesley Holton delighted guests with a taste of Sin City's opulence. During the reception hour, diners sipped Champagne and noshed on a bevy of bites like these miniature caviar tacos with hamachi and Santa Barbara uni tucked into Yukon Gold shells. Briny, luxe, and impossibly gorgeous, these canapés were anything but a gamble.

 

View this event's menu and details here. For upcoming Beard House dinners, check out our ... Read more >

Comments (0)

Our Favorite Beard House Dishes in December

Chefs at the James Beard House

 

 

Looking back on our final Beard House meals of 2014, a trend emerges: surprising details in otherwise familiar dishes. Below, our editors' picks for December's standouts.

 

--

 

Chicken Wings, Feet, and Cockscombs at the James Beard House

 

Chicken Wings, Feet, and Cockscombs / Mediterranean Winter Feast

 

I have never seen so much care given to a chicken foot. Beard Award winner Jimmy Bannos, Jr. saves these oft-discarded extremities to accessorize his excellent, sous-vide wings. The method for cooking them is something of a grim spa treatment: clip the talon-like nails, make a few... Read more >

Comments (0)

Eye Candy: Shiitake Flatbread with Fontina, Vidalia Onions, and Thyme

flatbread with shiitake mushrooms

 

Thirty-five years ago, Michael McCarty opened his eponymous restaurant in Santa Monica and put Southern California cooking on the map. The pioneering farm-to-table restaurant and its New York counterpart, which celebrated its 25th anniversary in November, launched the careers of chefs like Jonathan Waxman, Mark Peel, and Ken Frank and fundamentally influenced the country’s culinary evolution. To fête the combined anniversaries, Michael McCarty and his team prepared a lavish Beard House feast. During the reception hour, guests snacked on tasty treats such as this shiitake flatbread with fontina, vidalia onions, and thyme. Delicate yet packing a feisty umami punch, this canapé went fast—and had Beard House diners yearning for more.

 

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

Comments (0)

On the Menu: Week of December 29

 

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

 

Wednesday, December 31, 7:00 P.M.
Chuckwagon Raconteur
What better way to ring in the new year than with an incredible meal at the James Beard House? Welcome 2015 while dining on an extravagant, festive menu created by winner of The Next Food Network Star and Colorado chef Lenny McNab.

Comments (0)

On the Menu: Week of December 15

 

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

 

Monday, December 15, 7:00 P.M.
Black Truffle Fête
These days Matt Conroy is serving up expertly crafted bistro classics at Soho’s Little Prince, while Rogan Lechthaler presides over the Downtown Grocery in Ludlow, Vermont. But years ago the two worked in the kitchen at Verde in Stratton Mountain (Conroy was Lechthaler’s sous-chef). Join these two old friends as they collaborate on an elegant black truffle holiday menu.

 

Tuesday, December 16, 7:00 P.M.
Finger Lakes Holiday Dinner
The picturesque Finger Lakes region of New York State beckons travelers year-round with its distinctive natural beauty and award-winning wineries. For this holiday celebration, three talented chefs from some of the area’s most... Read more >

Comments (0)

Our Favorite Beard House Dishes in November

 

Adam Cooke in the Beard House kitchen

 

Last month our favorite Beard House dishes came from a Blackberry Farm alum, a Boston-based Rising Star nominee, and the team from Napa's legendary La Toque. Below, our editors' picks for the best of November.

 

 

Braised Local Pheasant Cavatelli with Sumac, Stone Fruits, and Mustard Green Gremolata

 

Braised Local Pheasant Cavatelli with Sumac, Stone Fruits, and Mustard Green Gremolata / Tuscany Meets Carolina

 

I was curious to check out this menu from Adam Cooke, who spent several years at the somewhat monastic kitchen of Blackberry Farm. Now executive chef at... Read more >

Comments (0)

On the Menu: Week of December 8

 

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

 

Monday, December 8, 7:00 P.M.
Hot Nashville Roundup

When it comes to dining, Nashville has it all: serious ’cue, bona fide Southern specialities, and an endless flow of fine spirits. We’ve rounded up a crew that will show the Beard House why Music City is becoming one of the hottest food destinations in America.

 

Tuesday, December 9, 7:00 P.M.
Mediterranean Winter Feast
Fourth-generation chef and restaurateur Jimmy Bannos Jr. opened Chicago’s acclaimed wine-and-swine bar, the Purple Pig, to rave reviews at the tender age of 25. This winter, the 2014 JBF Rising Star Chef of the Year award winner will satiate eager Beard House diners... Read more >

Comments (0)

On the Menu: Week of December 1

 

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

 

Tuesday, December 2, 7:00 P.M.
South America via Sedona 
Chef and restaurant owner Lisa Dahl is known for her finessed Italian cooking, but a recent trip to Argentina, Chile, and Uruguay inspired her to go in a whole new direction for her next venture. Guests at this dinner will be treated to a special preview of Mariposa, Dahl’s forthcoming and eagerly awaited South American restaurant.


Wednesday, December 3, 12:00 P.M.
Enlightened Eaters: Consumed: Food for a Finite Planet 
With the world population expected to hit nine billion in 2050, feeding the globe has become a top priority. Food columnist Sarah Elton tackles this problem head on in her latest work, Consumed: Food for a Finite Planet. Elton crosses three... Read more >

Comments (0)

On the Menu: Week of November 24

 

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

 

Thursday, November 27, 6:00 P.M.
Thanksgiving Feast
In the spirit of Thanksgiving traditions, we’re thrilled to have this talented team of Art Institute chefs return to the Beard House for this always popular annual event. Join us for a festive holiday dinner that promises to be nothing short of a masterpiece.

Comments (0)

On the Menu: Week of November 17

 

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

 

Monday, November 17, 7:00 P.M.
Taste of Portugal
Portuguese native Rui Correia worked at some of New York City’s top kitchens, including Gotham Bar & Grill, Union Square Café, and Mesa Grill, before opening Douro, the Greenwich, Connecticut, restaurant where he is channeling his heritage and gaining widespread acclaim for his bold Portuguese–Mediterranean dishes.

 

Wednesday, November 19, 7:00 P.M.
London Calling
Perched on the 40th floor of the Heron Tower in London, Duck & Waffle boasts a setting spectacular enough to match wunderkind chef Daniel Doherty’s remarkable cuisine. The chef’s playful, modern take on British cookery has earned him universal renown and has placed his restaurant at the top of the U.K. food scene.... Read more >

Comments (0)

Pages