Our Favorite Beard House Dishes in August

Evan Rich

 

 

Summer's bright flavors were in ample supply at the Beard House last month. Below, our editors' top dishes from August's visiting chefs:

 

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Scallops with Cauliflower, Sugar Snap Peas, and Radishes

 

Scallops with Cauliflower, Sugar Snap Peas, and Radishes / Renegade Wine Dinner

 

"When New York's Pearl & Ash cooked at the House, guests were treated to an innovative menu from chef Richard Kuo and a whopping 15 wine pairings curated by sommelier Patrick Cappiello. I loved Kuo's first course: an elegant scallop crudo with creamy cauliflower, bright sugar snap... Read more >

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Throwback Thursday: Interesting Ice Cream at the Beard House

Blue Berry Ice Cream

 

From celery sorbet to Thai basil ice cream, unusual frozen treats are all the rage at upcoming Beard House events. In his Spring 1996 Beard House Magazine article, “I Scream, You Scream, We All Scream for… Crab Ice Cream?”, former JBF associate editor Adam Rapoport, whom we all now know as Bon Appétit's editor-in-chief, reported on a similar phenomena. Check out some of the funky flavors that appeared at Beard House dinners in 1996, then continue reading for a preview of the innovative ice creams at our upcoming events.

 

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Survey the variety of ice creams recently served at the Beard House,... Read more >

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Eye Candy: White Chocolate Mousse with Geranium Ice Cream and Huckleberries

 

Even if you make it out to the Bay Area this year, chances are you’d have to pull a few strings to get into Sons & Daughters, the Michelin-starred, constantly evolving, 28-seat hot spot helmed by chef Teague Moriarty. Luckily, last month Beard House guests were able to reserve seats for a taste of his team’s modern New American cuisine. For dessert, the innovative chefs served this stunning white chocolate mousse with geranium ice cream and huckleberries—and from the oohs and ahs in the dining room, its virtues weren't solely aesthetic.  

 

View this event's menu and details here. For upcoming Beard House dinners, check out our events calendar. Photo by Tom Kirkman.

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Eye Candy: Beausoleil Oysters with Santa Barbara Uni, Ikura, Tobiko, and Ponzu Crème Fraîche

 

The brainchild of Japanese chef Ken Tominaga and JBF Award winner Michael Mina, PABU has introduced Baltimore to Japan’s version of the gastropub, or izakaya, where soulful small plates are the name of the game. At his recent Beard House dinner, executive chef Jonah Kim shared his take on this unique dining tradition with these elegant and eye-catching Beausoleil oysters with Santa Barbara uni, ikura, tobiko, and ponzu crème fraîche. Served by the spoonful during the cocktail reception hour, these passed canapés were a perfect one-bite flavor bomb. 

 

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

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JBF in the News: James Beard Foundation's Taste America® in Food Arts

James Beard Foundation's Taste America

 

Over at Food Arts, executive editor Beverly Stephen has written a recap of the James Beard Foundation Taste America® launch party, which took place at the Beard House last month. The piece highlights the event menu (bagels and lox in canapé form), captures our All-Star chefs' excitement about traveling to new cities (Barbara Lynch: "Hotlanta! I've never been there!"), and introduces the newest member of the JBF family, our miniature James Beard cutout, shown above with JBF president Susan Ungaro and Taste America All-Star Daniel Boulud.

 

Tickets for James Beard Foundation's Taste America are now on sale. Purchase them and get more details about the ten-city culinary tour here.

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On the Menu: Week of June 30

Clipping Microgreens at the Beard House

 

Here is what's happening at the Beard House: 

 

Monday, June 30, 7:00 P.M
Savoring Sicily and Apulia 
The Momofuku Group’s Jordan Frosolone assembled a team of renowned chefs—who have mentored him on his way to becoming the corporate chef for one of the country’s most innovative and successful restaurant empires—for this unique Italian-inspired dinner.

 

Tuesday, July 1, 7:00 P.M 
Boston Softshell Crab Blowout
For our annual softshell crab dinner, we’ve enlisted some of Boston’s brightest stars to pay homage to the crave-worthy crustacean, which is available only a few months a year. Join us for this scrumptious Beard House feast, which will feature the fleeting delicacy in each savory course.

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On the Menu: Week of June 8

Wine Glasses

 

Here's what's on the Beard House calendar for next week: 

 

Sunday, June 8, 5:30 P.M 
Friends of James Beard Benefit Dinner: Washington, D.C 
For reservations or more information, please contact Evelyn Hawkins at ehawkins@edens.com or 301.347.3491.

 

Monday, June 9, 6:00 P.M 
Friend of James Beard Benefit Dinner: Bend, OR
Host Chef Joe Kim
5 Fusion and Sushi Bar, Bend, OR
For reservations, please call 541.323.2328.

 

Monday, June 9, 7:00 P.M 
Louisiana Heirloom 
Louisiana transplant Molly McCook of Ellerbe Fine Foods has earned national acclaim (including a spot on Bon Appétit’s list of 10 Best New Restaurants) for her gracious farmhouse cooking. At this dinner McCook will pay... Read more >

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On the Menu: Week of June 2

James Beard House

 

Here's what's on the Beard House calendar next week: 

 

Tuesday, June 3, 7:00 P.M 
Foraged Along the Way
Forget about grocery stores—this group of talented chefs will be gathering ingredients for their Beard House dinner along the drive to NYC from Florida. Diners at this one-of-a-kind event will sit down to a meal prepared with the sustainable and artisanal edibles procured during the chefs’ East Coast excursion.

 

Wednesday, June 4, 7:00 P.M
Duck, Duck, Duck
In his three-star review of Blue Duck Tavern in the Washington Post, Tom Sietsema raved about classically trained chef Sebastien Archambault’s hearth-inspired American food, describing it playfully as “James Beard channeling Martha Stewart.” In homage to the restaurant’s name, Archambault will be preparing a... Read more >

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On the Menu: Week of May 26

 

Here's what's on the Beard House calendar this week:

 

Wednesday, May 28, 7:00 P.M.

Lambs and Clams

Back by popular demand, lamb shepherd Craig Rogers and oysterman Travis Croxton are reviving their storied feast at the Beard House. This can’t-miss event will mimic the pair’s annual party during which chefs gather to feast on lamb, shellfish, and moonshine, this time with the help of some talented friends and colleagues, and outstanding Virginia wine and beer.

 

Thursday, May 29, 6:00 P.M.

Celebrity Chef Tour: Nashville

The Celebrity Chef Tour began in 2004 as a way to bring the unique experience of dining at New York City’s historic James Beard House to cities around the country. At each Celebrity Chef Tour dinner, some of the nation’s top chefs come together to create a fantastic multiple course... Read more >

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James Beard Welcomes Dinova, A Deeper Connection to Corporate Dining

James Beard Welcomes Dinova, A Deeper Connection to Corporate Dining

Business diners often bring a unique perspective to the dinner table: some gatherings are set in the name of team building. Others are planned under the sales and account-management halo. Sometimes two colleagues dine together for a mix of business and personal conversation. Regardless of what inspires these guests to eat together, there’s no question that work and food share a fruitful relationship: a great meal can help to cement a new business deal, while business travelers and corporate events play a key role in the health of the restaurant industry.

 

Thanks to Dinova, a new James Beard Foundation partner, the intersection of dining and business is growing even more productive. Working directly with many of America’s largest corporate brands, Dinova steers professionals and business travelers to its growing nationwide network of restaurants. Dinova has more than 10,000 establishments on its roster... Read more >

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