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)

Eye Candy: Seasonally Sweet

Black Pepper Shortcake with Summer Fruits and Honey Lavender Ice Cream Peter Hoffman, who launched locavorism at New York's Savoy 20 years ago, served this black pepper shortcake with summer fruits and honey lavender ice cream at his midsummer Beard House dinner. The dessert was made with ingredients that Hoffman and Savoy alums handpicked from the Union Square Greenmarket that day. See more photos here.

Comments (0)

Eat this Word: Sangrita

sangritaWHAT? A bloody chaser. Not to be confused with fruity sangria, this fiery combination of citrus and chili sauce is the traditional chaser for tequila in Mexico, particularly in Oaxaca and Jalisco. Literally "little bloody thing," sangrita is a red concoction made from the juice of freshly squeezed sour oranges, sweet grenadine, spicy puya chile salsa, and salt. According to Lucinda Hutson, author of ¡Tequila! (Ten Speed), the red color should come from the grenadine and chile sauce, not from tomato juice, but alas, most of the sangritas served in the United States and increasingly in Mexico are little more than doctored bloody mary mix. In Authentic Mexican (William Morrow and Company), James Beard Foundation Award-winning chef and Mexican food authority Rick Bayless notes that the better the tequila, the less important the chaser. WHERE? Rene Ortiz,

Comments (0)

Eye Candy: Melon and Mangalica

Philippe Ruiz of the Palme d'Or in Coral Gables served Mangalica ham–wrapped melon, a traditional Provençal snack, at the Beard House's Bastille Day celebration. Click here for more photos. (Want to make a fun twist on this combo at home? Click here for Scott Uehlein's roasted pineapple and prosciutto recipe.)

Comments (0)

Pages