Reel Food: Wüsthof Butchering Demonstration

Did this morning's grilling Q & A put you in a carnivorous mood? Get a fix from this video of our recent whole-hog butchering demonstration, performed by Joshua Applestone of Fleisher's in Kingston, NY. (Julie Powell fans may recognize the Fleisher's name—it's where she honed her butchering chops in her latest book, Cleaving.) Though Applestone is said to be able to break down whole beasts in 44 seconds or less, he slowed down the pace for this Wüsthof-hosted Beard House event. Check out his mad skills after the jump!

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Eye Candy: You Say Kataifi, I Say Kanafeh

chamomile parfait, semolina cake, and kataifi-wrapped strawberries

At the end of his forward-thinking Greek dinner, Pano Karatassos served a dessert of chamomile parfait, semolina cake, and kataifi-wrapped strawberries. Kataifi—also known as kanafeh—is an Arabic pastry made of fine threads of pastry dough or shredded phyllo. It is common in Middle Eastern and Mediterranean bakeries. Click here for more photos of chef Karatasso's dinner.

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On the Menu: Catalan Food and Wine

Croquettes

Barcelona, the capital of Spain’s Catalonia region, is well known for its vibrant markets and rich food culture. At Mercat (“market” in Catalan) and sister restaurant Mercat Negre, chefs Jalinson Rodriguez and Oriol Sala Colomer, along with wine director Carl Wisegart, capture this dynamic quality in their bold, regional Spanish cuisine. The Mercat crew will be cooking at the Beard House this Wednesday; check out their menu below. Hors d’Oeuvre Traditional Gazpacho Assorted Croquettas > Shrimp; Chicken; and Spinach Shrimp and Chorizo Skewers Salmon Ceviche with Avocado and Popcorn Dinner Sardine with Roasted Vegetables and Sherry Reduction Sautéed Wild Mushrooms with Fried Egg, Shoestring Potatoes, and Truffle Vinaigrette Monkfish with Summer Squash Romesco and Dried

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Eye Candy: Bluegrass State Dessert

strawberry, Kentucky brie, and black walnut cobbler with blackberry–buttermilk ice cream and bourbon-smoked sea salt

For a preview of our partnership with the World Equestrian Games, JBF rounded up a group of Kentucky chefs for an evening of sophisticated, traditional Southern fare. The team served this strawberry, Kentucky brie, and black walnut cobbler with blackberry–buttermilk ice cream and bourbon-smoked sea salt for dessert. See more photos of the dinner here.

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On the Menu: JBF Celebrates Gay Pride on Both Coasts

gay pride flag

Each June, revelers across the country and the world celebrate Gay Pride with parades, pageantry, and parties. The James Beard House is no exception, and this month we're planning two fantastic events to honor the gay community. First there's the San Francisco Pride Soirée at 12 Gallagher Lane, where Gary Danko, Emily Luchetti, and other JBF Award–winning Bay Area stars will present a delicious walk-around tasting and cocktail party. (See the menu here.) The next night we're holding the Second Annual Gay Soirée at the historic Beard House in New York's West Village, featuring chefs from 10 Downing, the Meatball Shop,

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Eye Candy: Ceviche as Art

Eleven Madison Park's Daniel Humm, who earned four stars from the New York Times last year, served this elegant diver scallop ceviche with fennel, yuzu, and rhubarb at a Beard House dinner last month. Click here to see more photos of the stunning menu. (Looking for an easy ceviche that you can make at home? Check out Monday's recipe.)

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Eat This Word: Vacherin

The James Beard Foundation on vacherin

WHAT? A very dairy dessert. Several cow’s milk cheeses, both French and Swiss in origin, go by the name Vacherin, which contains the French word for cow, vache. Some are made specifically for fondue; others are so soft they’re eaten with a spoon. To make matters even more confusing, the word is also used for a French meringue dessert. The dessert, it’s true, was named for the cheese, which it’s said to resemble. Rings of meringue are stacked on top of one another to form a basket, which is filled with fruit and ice cream, whipped cream, or crème chantilly, and then prettily decorated.

WHEN? Jean-Marc Boyer and Cedric Tovar's Beard House Dinner

WHERE? June 30, 2010

HOW? Strawberry Vacherin

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Eye Candy: José Andrés and Co.

José Andrés with his crew James Beard Award–winning chef José Andrés and the chefs who steer his various restaurants pose for a group photo in the Beard House kitchen. The entire crew worked together to prepare a menu of Andrés's signature, forward-thinking Spanish cuisine, which was paired with Spanish wines and selections from the Glenlivet portfolio. Click here to see more photos from the evening.

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On the Menu: Lights, Camera, Eat!

Beard on Film, our yearly preview party of the NYC Food Film Festival, returns to the Beard House tomorrow night. Hosted by Harry Hawk and George Motz (pictured above), the festivities will feature trailer screenings, director discussions, and plenty of grub from local chefs, including Scott Smith and Robbie Richter, pitmasters of Rub BBQ and Fatty 'Cue, respectively. (Will the Fatty 'Cue smoked brisket sandwich, which was recently crowned best sammy in New York, make a cameo on the spread? You'll have to attend to find out.) Click here to view the epic menu and make

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Eye Candy: Masa Turnovers

At a Beard House dinner celebrating the cuisine of Oaxaca, the chefs served these tiny masa turnovers. (The Spanish word for "dough," masa is made from ground corn kernels that have been fire-dried and soaked in limewater.) To see more photos of the Oaxacan feast, click here.

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