On the Menu: Genuinely Delicious

Michael Schwartz With a 2010 JBF Award under his belt, acclaimed Miami chef Michael Schwartz is expanding his reach. He has taken his addictive style of American cooking on the road with a new Grand Cayman outpost of his universally lauded restaurant and the publication of a cookbook filled with his mouthwatering recipes. The next stop? Tomorrow night's Beard House dinner. Here's what's on the menu: Hors d’Oeuvre Homemade Organic Ricotta and Burnt Orange Marmalade Crostini Chicken Liver and Caramelized Onion Crostini Caponata and Pecorino Crostini Grouper Ceviche with Mango, Citrus, and Cilantro Crispy Sweet-and-Spicy Pork Belly with Kimchi and Crushed Peanuts Pairing: Betts & Scholl Eden Valley Riesling 2008 Dinner Snacks > Deviled Eggs; Crispy Hominy with Chile and Lime; and Pan-Fried Onion Dip with

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On the Menu: Valentine's Day

Eric Hara Lovebirds dining at the Beard House tonight will savor a romantic menu prepared by David Burke alum Eric Hara of the recently debuted 9 Restaurant. The chef’s playful yet elegant approach to classic American cuisine lets top-quality ingredients shine in simple dishes that please the eye as well as the palate. Have a look at the menu below, and find the full event details here. Hors d’Oeuvre Sea Urchin and Cauliflower Panna Cotta Tuna Tartare with Watermelon and Pickled Beech Mushrooms Lobster and Caviar Tacos Escargot Dumplings à la Antiboise Dinner Cured Fluke with Candied Olives and Yuzu Sautéed Foie Gras with Roasted Peach Pudding, Fingerling Potatoes, and Truffle Jus Poached Maine Lobster with Stewed Big Bean Cassoulet Braised Flatiron Steak with Potato Purée, Crayfish, and Crayfish Bordelaise 24-Karat Gold–Coated

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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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