On the Menu: Midwest Bounty

Jonathon Sawyer As the first certified green restaurant in Ohio, the Greenhouse Tavern scores big with environmentalists, but it’s chef Jonathon Sawyer’s “smart, simple dishes that keep food lovers coming back,” according to Bon Appétit. Sawyer, a 2010 Food & Wine Best New Chef and JBF Award semifinalist, is a foraging enthusiast with a passion for Buckeye State ingredients. He's also preparing dinner at the Beard House tomorrow (you can reserve a seat here); take a look at the menu: Hors d’Oeuvre Walleyed Quenelles with Tomato Coulis, Tomato Butter, and Parmesan Foie Gras–Steamed Clams with Red Onion Brûlée, Late Harvest Viognier Vinegar, and Grilled Bread Dry-Aged Beef Tartare with Mustard Sabayon and Onions Black Walnut Soup en Croûte with Country Ham, Sage, and Wood-Ear

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On the Menu: Old World Meets New World

Anthony Bucco Set in a lovely small town, Uproot is proof that avant-garde elegance can succeed outside of major cities. With an AAA Four-Diamond award to his name, chef Anthony Bucco has created a sophisticated contemporary American menu of classic dishes enhanced with modern techniques and ingredients. Here's what's on the menu (and click here to reserve your seat): Hors d’Oeuvre Foie Gras Torchon with Elderflower Meringue, Hazelnut Butter, and Fried Brioche House-Cured Organic Salmon with Watermelon Radishes and Bitter Chocolate Whiskey-Spiked Pears with Deep-Fried Pork Belly and Cinnamon Hamachi with Green Apple Mustard and Cider Gelée Pairings: Spiked Uproot Apple Cider Punch; Schramsberg Mirabelle Brut NV Dinner Barnegat Light Black Bass with

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On the Menu: Harvest to Heat

Harvest to Heat The just-published Harvest to Heat cookbook celebrates the collaborative efforts of the visionary small-scale farmers, artisanal producers, and prescient chefs who are leading the charge to shape the future of our food world. Monday night's Beard House dinner will showcase five of the book’s influential chef-advocates and their exquisite farm-to-table cuisine. Check out the menu below (and click here to make your reservation): Hors d’Oeuvre Chilled Island Creek Oysters with Crisp Shiitakes, Scallion Spears, and Roasted Shiitake Mignonette Crisp Pete’s Farm Pork Cheeks with Apple Butter and Candied Bacon Baffoni’s Poultry Farm Chicken Liver Pâté with Hazelnuts, Late-Summer Berry Preserves, and Raw Local Honey on House-Baked Brioche Cured Foie Gras with Autumn Fruit

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Eye Candy: A Toast

Christian Caiazzo of Osteria Stellina celebrates with a shot in the Beard House kitchen Osteria Stellina's Christian Caiazzo and his team celebrate with shots after sending their final course out of the Beard House kitchen. See more photos of Christian Caiazzo's Beard House dinner here.

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Eye Candy: Attack of the Macaron

Citrus Macaron with Citrus Slices, Lime–Vanilla Sorbet, Lemon Curd Cream, and Blood Orange Sauce At a celebration of Steve Wynn's Las Vegas empire, Encore pastry chef Frédéric Robert Citrus served citrus macarons with citrus slices, lime–vanilla sorbet, lemon curd cream, and blood orange sauce. Check out more photos of the stunning Beard House meal.

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A Menu from James Beard's American Cookery

James Beard's American Cookery

While a lucky few have already gotten their hands on the new edition of James Beard's American Cookery (see Gael Greene's Twitter feed), mere mortals still have to wait another five days to see the repackaged classic. In the meantime, take a look at the menu served to members of the media at yesterday's Beard House lunch. Every course was lifted straight from the book's pages.

Hors d'Oeuvre: Dainty Sandwiches > Smoked Salmon with Lemon; Asparagus Tips with Mayonnaise (page 815) Luncheon: Leek and Potato Soup (page 92) Breaded Chicken Breasts (page

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Eat this Word: Wattle Seed

wattle seedWHAT? Down Under delicacy. Wattle seeds come from the pods that grow on acacia trees in Australia. A dietary staple for the continent’s aboriginal population, wattle seeds were traditionally ground into flour and baked into a flat bread. Today the Australian edibles are prized for their high nutrient content and nutty, coffee-like flavor when roasted; in fact, the seeds smell and taste so much like java that many Australians drink a beverage made from them as a caffeine-free substitute. Wattle seeds are most frequently added to desserts—they’re particularly delicious when paired with nuts and chocolate—but the possibilities for their use are endless. WHERE? Dewey LoSasso's Beard House dinner WHEN? October 30, 2010 HOW?

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On the Menu: Tutto Toscana

Feathers One of our favorite fall traditions at the Beard House is our partnership with the faculty at the Apicius International School of Hospitality, a Florence-based institution that offers Tuscan-focused culinary studies. For this year's events, the instructors will be joined by their Italian students, for whom the programming is a capstone of a six-week-long intercontinental study of gastronomy and culture. The weekend-spanning event series, Tutto Toscana, includes an Italian-style cocktail party, a Tuscan-inspired brunch, and Feathers, a food-crossed-with-fashion celebration at

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On the Menu: Scott Conant

Scott Conant at the James Beard House In 2008 Scott Conant, who rose to fame as the chef of Alto and L’Impero, made a triumphant return to the NYC dining scene with Scarpetta. Now, with the openings of Faustina and Scarpetta locations in Miami and Toronto, Conant has cemented his position as one of the most creative chefs cooking Italian food today. Conant will bring his signature blend of rustic and refined cooking to the Beard House tomorrow night. Have a look at the menu below: Hors d’Oeuvre Harvest Salad with Preserved Lemons, Root Vegetables, and Baby Greens Chilled Cauliflower Purée with Oysters and Italian Caviar Baby Potatoes with Fonduta and Truffles Pairing: De Conciliis Selim Spumante NV Dinner Pumpkin Soup Purée with Spot Prawns and Leeks Pairing: Castello di Rubbia Malvasia d’Istria 2007 Kobe Beef Tartare with Shaved Parmigiano-

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Eat This Word: Membrillo



WHAT? Jam-cestor. Derived from the Latin word melimelum, or "honey apple," the Spanish word membrillo (in Portuguese, marmelada) refers both to fresh and preserved quince, a celebrated fruit that was stored in honey during classical times. According to The Oxford Companion to Food, the thick sweet paste of cooked quince and sugar is the likely ancestor of jam and marmalade. Quince, a large, lumpy, bitter, green fruit that is inedible when raw, is transformed from ugly duckling into swan with the addition of sugar and a little heat, becoming an aromatic, delicious pink jam. In his book The Basque Kitchen, Gerald Hirigoyen describes the transformation of quince into membrillo as "magical," praising the quince, beloved in the French Pays Basque as well as along the Iberian peninsula, for its "delicate, floral, almost citrusy flavor." The paste is often served as a counterpoint to the salty flavors of Manchego cheese and Serrano and Presunto ham.

WHERE?

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