Eye Candy: Chicken and Waffles

chicken and waffles At their late-August Beard House dinner, Charlie and Kathleen Schaffer of Schaffer’s Genuine Foods presented a menu entirely crafted from sustainable and eco-friendly ingredients. Guests were especially fond of the chicken and waffles with pink-eyed pea succotash and fennel pollen honey. You can view more images here.

Comments (0)

Eat this Word: Semifreddo

semifreddoWHAT? A half-frozen idea. Italian for "half-cold," semifreddo is an Italian dessert made by freezing mousseline-like custards, which are often layered with ingredients like ground amaretti, nuts, or chocolate. Unlike ice cream, semifreddo is not churned. To make it edible while frozen, air is incorporated into the custard base, usually in the form of meringue or whipped cream. The air also has the effect of making the semifreddo seem less cold than it actually is, which accounts for its name. WHERE? Oliver Wolf, Shaun Crymble, and Pastry Chef Marcos Gonzalez's Beard House dinner WHEN? September 21, 2010 HOW? Warm Spiced Chocolate Cake with Local Beer Sabayon and Almond Semifreddo

Comments (0)

Eye Candy: English Pea and Ricotta Ravioli with Langoustine and Speck

Ravioli Husband-and-wife team Scott and Heather Fratangelo, whose Upper East Side-based Spigolo has attracted discerning diners and two stars from the New York Times, recently showcased their modern interpretations of Southern cuisine, such as this English pea and ricotta ravioli with langoustine and speck. See more photos of the Beard House dinner here.

Comments (0)

Eye Candy: Steak Souvenir

place setting When a group of chefs from the BLT empire cooked at the Beard House late last month, diners were given souvenir BLT Steak postcards illustrating the primal cuts of beef. Check out images of the meal here.

Comments (0)

Eye Candy: Top Taco

Seared Venison with Oak-Smoked White Jalapeño Salsa, Cucumber–Mint Salad, and Fennel Pollen Crema Rene Ortiz, who earned his chops under JBF Award winners Daniel Boulud, Jean-Louis Palladin, and Douglas Rodriguez before opening La Condesa in Austin, cooked up a contemporary Mexican menu at the James Beard House earlier this month. We're wishing we could have tried his funky tacos, stuffed with barely seared venison, oak-smoked white jalapeño salsa, cucumber–mint salad, and fennel pollen crema. Have a look at more photos here.

Comments (0)

On the Menu: Portland’s Rising Star

Matthew Lightner A recent JBF Rising Star Chef semifinalist and one of Food & Wine’s 2010 Best New Chefs, Matthew Lightner has been getting attention for his bold new way with seasonal cuisine at Portland's Castagna. He's taking over the Beard House next Wednesday, and we can't wait for a taste of his understated yet enticing menu. You can make a reservation by clicking here. Hors d’Oeuvre Lardo and Tomatoes on Brioche Salmon on Rye Toasts Cheese Puffs with Garlic Aïoli Crispy Pigs’ Ears with Radishes and Hazelnuts Pairing: Matello Ribbon Ridge Pinot Gris 2009 Dinner Willamette Valley Onion Salad with Caramelized Allium Vinegar, Herbs, and Crisp Vegetables

Comments (0)

Eye Candy: Food in Photos

food photos on wall At his recent Beard House dinner, chef Peter DeRuvo taped photos of his planned dishes on a wall in the James Beard House kitchen. See more photos here.

Comments (0)

On the Menu: Seasonal Seafood Celebration

Mike Stollenwerk Chef Mike Stollenwerk has caught a haul of praise at Fish, where creatively prepared seafood is the name of the game. (Philadelphia magazine recently declared it the city's best new restaurant!) We're thrilled to have him at the Beard House on August 25. Have a look at his menu below (and click here to reserve your seat): Hors d’Oeuvre Peekytoe Crab Fritters Tuna Ceviche with Sherry Vinegar, Red Beets, and Egg Yolks Classic Vichyssoise with Wild Blue Point Oysters White Corn Waffles with

Comments (0)

On the Menu: American Artisan Dinner

Kate and Matt Jennings Thanks to dairy pioneers like the Kehler brothers and Angela Miller, American cheesemaking has come a long way from the age of processed “cheese product.” Chefs also play an important role in helping these artisanal offerings reach our plates. One of them is Master Cheesemonger Matt Jennings: after apprenticing with cheesemakers all over Europe, he now spreads the good cheese gospel at Farmstead & La Laiterie, a restaurant and cheese shop in Providence. (He will also judge cheese at the Good Food Awards

Comments (0)

Eye Candy: Southern Sliders

Rabbit, Foie Gras, and Wild Mushroom Sliders with Pickled Shallots, Whole Grain Creole Mustard, and Potato Gaufrettes At his recent Beard House dinner, Scott Varnedoe prepared updated Southern food with classic details, like these rabbit, foie gras, and wild mushroom sliders with pickled shallots, whole grain Creole mustard, and potato gaufrettes. See more photos from the dinner here.

Comments (0)

Pages