Eye Candy: Tattooed Top Chef

Kevin Gillespie of Top Chef The heavily-inked Kevin Gillespie, who repeatedly wowed the judges on the last season of Top Chef, pipes a cream sauce onto fig and country ham canapés in the Beard House kitchen. Check out more photos of the chef's Southern-style meal.

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Eye Candy: Berry Sweet

Chèvre Cheesecake with Blueberry Compote; Buttermilk Panna Cotta with Huckleberries; and Strawberry Parfait Allen Routt of the Painted Lady in Newberg, Oregon, served this berry dessert trio at a recent Beard House dinner; it included chèvre cheesecake with blueberry compote; buttermilk panna cotta with huckleberries; and strawberry parfait. See more photos here.

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Eye Candy: Get Your Beef On

springtime barbecue trio At his mid-spring ode to barbecue, Tim Byres of Dallas's Smoke Restaurant served this Texas beef trio. It included coffee-cured brisket, a smoked paprika hot link, and short ribs, served with Dallas Farmers’ Market creamer peas and hominy casserole. Salivate over more photos here.

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Eat this Word: Hominy

hominyWHAT? Indigenous edible. This venerable grain is in fact dried corn kernels that have been processed with an alkali—traditionally a lye or limewater solution—to remove their tough outer skins. Its consumption dates back to ancient Mesopotamian cultures; in her book Crazy for Corn, Betty Fussell referred to hominy as “the world’s oldest chemically processed food.” Hominy was a staple of the Native American diet, and vestiges of its past can be found in Mexican soups and stews like menudo and posole. Its most common contemporary American iteration is as grits, the Southern staple in which dry hominy is ground, simmered over slow heat, and served with butter and cream in either savory or sweet variations. WHEN? Marc Dunham’s Beard House dinner WHERE?

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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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