On the Menu: Bryan Voltaggio

Bryan Voltaggio Since making it to the finale on Top Chef, Bryan Voltaggio has been on fire, earning a 2010 JBF Best Chef nomination and the widespread praise of critics and diners. At tonight's Beard House dinner, chef Voltaggio will treat guests to a taste of his electrifying, modern cuisine. The event is booked solid, so we're left to only imagine what it will be like to feast on his menu, which is listed below: Hors d’Oeuvre Celeriac Macarons with Foie Gras and Cara Cara Orange Lobster Crackers with California Estate Osetra Caviar, Chives, and Crème Fraîche Chips and Dip > Ibérico Lomo and Barbecue Potato Chip Edible Mojitos with Sea Foam Crispy Hay–Smoked Oysters with Ramps Pairing: Champagne Gardet Chigny-Les-Roses Brut Reserve NV Dinner Spring Garden > Beets with Timothy Hay–Smoked Carrots, Radishes, Soil, Fiddleheads, and Sheep’s

Comments (0)

Catch a Deal at JBF's Biannual Cookbook Sale this Saturday

Cookbooks UPDATE! There will also be assorted glassware and silverware on sale. Come early, that stuff goes fast! Calling all bargain-hunting foodies! Our biannual cookbook sale will be held in the Beard House’s dining room this coming Saturday, April 16. From 10:00 A.M. to 1:00 P.M. (doors open at 9:30 A.M. for JBF members), you can browse through hundreds of new and used cookbooks priced from one to three dollars. All proceeds will benefit the James Beard Foundation.

Comments (0)

On the Menu: Spring Teatime Lunch

Erica Leahy and Andrea LekbergErica Leahy and Andrea Lekberg

Looking for some Sunday-afternoon plans? Savor a sophisticated high tea–inspired luncheon prepared by the talented team behind the Artist Baker, a highly acclaimed boutique bakery. Pastry chefs Andrea Lekberg and Erica Leahy, both alums of prestigious eateries such as Craft, db Bistro Moderne, Sweet Melissa’s Patisserie, and Pichet Ong’s Batch, have designed an impeccably seasonal menu for this Sunday's Beard House lunch. Have a look at the menu below (you'll find a recipe!) and then click here to make your reservation.

Comments (0)

On the Menu: Wine Lovers' Dinner

Paul Kulik and Jesse BeckerPaul Kulik and Jesse Becker

At the Boiler Room in Omaha, Nebraska, executive chef Paul Kulik has earned raves for what Omaha World-Herald critic Nichole Aksamit described as “overwhelmingly delicious Old-World-technique-meets-new-American food.” For tonight's Beard House dinner, Kulik’s artisan-inspired cuisine will be matched with thoughtful wine pairings selected by master sommelier Jesse Becker. Take a look at the menu below, then click here for your reservation: Hors d’Oeuvre Pastrami and Marrow Sabayon on Brioche Shaved House Prosciutto Corned Beef Tongue with Puffed Crayfish and

Comments (0)

Eat this Word: Churros

sweet potato churrosWHAT? Spanish crullers. Long before Krispy Kreme, cafés and street vendors in Spain were dispensing pleasure in the form of churros, addictive, sugar-sprinkled rings or strips of fried dough. The Conquistadors introduced the pastries—with chewy interiors and crunchy crusts—to their American colonies, and from Mexico to Argentina, vendors with cauldrons of frying oil invaded the plazas and mercados, Today, almost every Latin American country claims credit for them. There must have been a Reese’s Peanut Butter Cup moment when the first churros fell into a cup of sweetened hot chocolate, thereby creating one of the most delicious breakfasts in the Spanish-speaking world, make that the entire world. WHERE? Paul Kulik's Beard House dinner WHEN?

Comments (0)

On the Menu: Boston Meets Provence

Boston Meets Provence Housed in the former setting of the storied Charles Street Jail, Clink is one joint to which serious diners would happily be sentenced. Executive chef Joseph Margate—an Eleven Madison Park alum—has developed a modern French approach to seasonal cooking that has made him one of Boston’s breakout culinary stars. At tonight's Beard House dinner, chef Margate will be joined by vintner Valérie Rousselle-Riboud for an evening of contemporary cuisine française and Provençal wines. If you're tempted by the menu below, click here to make your reservation. Hors d’Oeuvre Pickled Island Creek Oysters Grilled Quail with Rosemary and Boston Honey Blue Ledge Farm

Comments (0)

Eat this Word: Madeleine

madeleinesWHAT? Sweet seashells. These delicate, scallop-shaped cookies have a history that long predates Proust's memory stimulant. Culinaria France recounts what sounds like a legend to us, that the cookies first became popular back in the 18th-century, when the Duke of Lorraine, a consummate party host, found himself short a pastry chef while entertaining one night. With no time to spare, the Duke was forced to turn to his chambermaid Madeleine to create sweets for his guests. She whipped up her grandmother's airy, bite-sized cakes and, thus, the madeleine was born. Chances are her grandmother, if she existed, came from Commercy, the town whose bakers have been known for centuries throughout France for their delicate, hump-back madeleines. The batter is a simple mixture of eggs, sugar, and flour; it is a molded pan that gives madeleines their distinct appearance. When fresh from the oven, the cakey cookies have a moist and light interior and crisp outer

Comments (0)

On the Menu: Portland Panache

Chris Carriker While the Gilt Club brings a rare touch of glamour to the famously laid-back city of Portland, its food hits all the right notes for the community’s discerning locavores. Chef Chris Carriker will make his James Beard House debut this Saturday and there are still seats for the taking. Take a look at his menu of French-inflected Northwest cuisine below, then click here to make your reservation. Hors d’Oeuvre Foie Gras Terrine with Shortbread, Quince, and Sauternes Gelée Pheasant Boudin Blanc with Housemade Prune–Port Mustard Spring Chinook Salmon with Housemade Lardo and Smoked Salmon Caviar Oregon Elk Tartare and Quail Egg Toasts with Crispy Shallots and Shaved Black Truffles Pairing: Firesteed Riesling 2008 Dinner Housemade Charcuterie

Comments (0)

On the Menu: Shenandoah Splendor

The HomesteadThe Homestead in Hot Springs, Virginia

Surrounded by Virginia’s majestic Allegheny Mountains, the luxurious Homestead resort offers guests a charming and historic Shenandoah Valley getaway. Nowhere is that distinctive Southern charm more fully on display than in the resort’s elegant dining room, where executive chef Mark Gallaudet serves playful renditions of classic regional dishes. Gallaudet and his team, Tom Ruth, Todd Bemis, and Pastry Chef Michel Finel, will present their tempting cuisine at tonight's Beard House dinner, and reservations are still available. Check out the menu below, then click here to secure your seat. Hors d’Oeuvre Lamb Rillettes with Stone-

Comments (0)

On the Menu: Mangiare from the Market

Michele Platt and Francesco Buitoni When in the Hudson Valley, discerning diners—not to mention culinary icons like Mario Batali—get their fill of market-driven Italian cooking at the aptly named Mercato, the charming osteria run by the seventh-generation progeny of one of the world’s most famous pasta-making families, Francesco Buitoni, and his wife, Michele Platt. The couple is on deck for tomorrow's Beard House dinner, and you can still snag a seat. But first, have a look at the menu: Hors d’Oeuvre Gnudi with Fava Bean Purée Hudson Valley Pork Shoulder Porchetta and Slaw Sliders Lenny Bee's Smoked Trout and Spicy Mustard Quail Saltimbocca and Saffron Risotto Bites Northwind Farms Chicken Liver Bruschetta Pairing: Bellenda Brut Rosé NV Dinner

Comments (0)

Pages