Eye Candy: The Meatball Shop Crew

The Meatball Shop crew The team from New York City's Meatball Shop poses for a photo in the Beard House kitchen after preparing a meatball-centric lunch that featured dishes like spicy pork meatballs with spicy meat sauce and soft polenta. See more photos from the event here.

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On the Menu: Valentine's Tea

Valentine's Day candies Treat your valentine to a romantic afternoon tea prepared by an all-star group of New York chefs. (See the full lineup here.) The incredible talents collaborating on this feast will tempt diners with a decadent selection of delicate savories and tempting sweets. Check out the menu below, then click here to secure your spot. Sweets Plain and Chocolate–Sweet Herb Scones with Kumquat Marmalade Irish Tea Brack Petits Fours Glacés Lemon–Lavender Jewels Miniature Mallomars (Get the recipe!) Dark Chocolate–Dipped Cinnamon Meringues Pear–

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On the Menu: Valentine's Tea

Valentine's Day candies Treat your valentine to a romantic afternoon tea prepared by an all-star group of New York chefs. (See the full lineup here.) The incredible talents collaborating on this feast will tempt diners with a decadent selection of delicate savories and tempting sweets. Check out the menu below, then click here to secure your spot. Sweets Plain and Chocolate–Sweet Herb Scones with Kumquat Marmalade Irish Tea Brack Petits Fours Glacés Lemon–Lavender Jewels Miniature Mallomars (Get the recipe!) Dark Chocolate–Dipped Cinnamon Meringues Pear–

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On the Menu: February 6 through February 12

On the Menu Here’s what’s happening at the Beard House next week: Tuesday, February 8, 7:00 P.M. Elegant Vineyard Getaway Located amid rolling hills that evoke Italy’s Piedmont region, Palladio at Barboursville Vineyards has been referred to by food writer John Mariani as “one of the finest and most authentic Italian restaurants in the United States.” Chef Melissa Close Hart’s extraordinary cuisine pairs beautifully with the wines produced at the vineyard by winemaker Luca Paschina. Wednesday, February 9, 12:00 noon Beard on Books In Appetite for America: How Visionary Businessman Fred Harvey Built a Railroad Hospitality Empire That Civilized the Wild West Stephen Fried traces United-States history through the development of Fred Harvey

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On the Menu: Asian Street Food Extravaganza

Brad Farmerie Brad Farmerie has been wowing us for years, from his innovative antipodal cuisine at Public to his recent victory at New York City's Cochon 555. For tomorrow's Beard House dinner, he and his Double Crown team will celebrate the Chinese New Year with a feast of reimagined and refined Asian street food. Check out the menu below (and view the official event page here): Hors d’Oeuvre Abundance > Prawn Toasts with Chile Sambal Fortune > Quail San Choi Bao Luck > Mandarin Oranges with Minced Pork and Prawn Paste Wealth > Slow-Braised Duck Spring Rolls with Double Crown XO Sauce Pairings: Clover Hill Brut 2003; Plymouth Gin and Seasonal Jam Cocktails Dinner For the Table > Sichuan-Pickled Cucumbers and Black Shiitakes; Coconut Brioche with Black Sesame Seeds; Chile–Scallion Buns; and Soy–Mushroom Butter

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Eye Candy: A Top Chef at the Beard House

Richard Blais and team in the Beard House kitchenTop Chef All-Stars contestant Richard Blais and his team pose for a photo in Beard House kitchen after preparing a meal of the chef's signature creative cuisine. Check out photos of the food here.

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Eat this Word: Bollito Misto

bollito mistoWHAT? Boiled dinner fit for a prince. This hearty mix of tender meats originated in northern Italy and is considered a menu mainstay of Piedmont, Lombardy, and Emilia. Though it varies slightly by region, the typical mix of seven meats includes beef, veal, chicken, capon, cotechino (a type of sausage), tongue, and traditionally, half of a calf's head. The boiled meats are served with a variety of condiments, but the only one required is bagnetto verde, a blend of parsley, garlic, and anchovy similar to salsa verde. The humble dish was a favorite of Crown Prince Vittorio Emanuele, who was rumored to steal away in the night with friends to the small town of Moncalvo outside Torino to savor the rich, brothy stew. Its time-consuming preparation has brought this modest meal out of the home and into fancy Italian restaurants, where the different meats are often served from specialized carts and carved tableside. WHERE?

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Eat This Word: Kaffir Lime


The James Beard Foundation on kaffir lime
WHAT? Fragrant fruit. Until recently, American cooks had a hard time getting hold of Kaffir limesbumpy-skinned, deep green, intensely fragrant citrus fruits that give a jolt of flavor to many Southeast Asian dishes. Dried or fresh, the leaves, rind, and juice of the fruit are indispensable elements in enlivening soups, salads, and curries. Kaffir limes are used in the cuisines of such countries as Thailand, Malaysia, and Indonesia "with a frequency bordering on automaticity," Alan Davidson writes in The Oxford Companion to Food. Davidson, incidentally, objects to the name Kaffir and suggests the alternative of Makrut lime, the Thai word. Kaffir, he writes, probably comes from the Arabic word for infidel and has long been used in South Africa as a pejorative term for blacks.

WHERE? Team New Jersey Beard House dinner

WHEN? January 26, 2011

HOW? Poha

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On the Menu: Middle Eastern Magic

Ana Sortun JBF Award winner Ana Sortun and Maura Kilpatrick of Boston’s Oleana and Sofra are bringing their inventive take on Eastern Mediterranean cuisine to the Beard House on Thursday with a mezze-inspired menu. Former Oleana sommelier Theresa Paopao will select the wine pairings, and Siena Farms will provide the locally grown produce. Here's what's on the menu: Hors d’Oeuvre Cheese Puffs with Persian Carrot Jam Kumquats with Goat Cheese and Halvah Brussels Sprout Dolmades with Sesame Seeds, Walnuts, and Pomegranate Kingfish Nayeh with Pickled Red Onions and Herb Salad Monkfish with Black Garlic–Tahini Sauce and Fried Pita Bread Pairing: Prosecco Cocktails with Winter Citrus and Persian Spices Dinner Assorted Mezze > Braised Gigante Beans with Whipped Feta and Wild Greek Herbs; Winter Green Vegetable Tzatziki on Za’atar Bread; and Fattoush with Escarole, Apple,

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On the Menu: January 16 through January 22

Guests mingle in the Beard House Here’s what’s happening at the Beard House and around the country next week: Wednesday, January 19, 12:00 noon Beard on Books: Dana Cowin and Kate Heddings In Food & Wine Reinventing the Classics, the stylish and popular magazine's editors present reimagined classic dishes like cheddar B.L.T. burgers with Russian dressing, Thai green curry chicken wings, and butterscotch sticky buns. It's the perfect cookbook for cooks who want to breathe new life into their repertoire. Wednesday, January 19, 7:00 P.M. Colorado Ranch and Farm Boulder chef Eric Skokan of the Black Cat returns to the Beard House with his French-inflected yet utterly American cuisine. For this dinner, he has designed a

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