Here’s what’s happening at the Beard House and around the country next week:
Sunday, December 5, 6:30 P.M.
9th Annual Greens Holiday Party
Join the James Beard Foundation Greens (foodies under 40) as we celebrate the holidays with great food and drink at the 9th Annual JBF Greens Holiday Party at the historic James Beard House. Don't miss this chance to explore our muse's home and sample culinary delights from some of the city's most exciting chefs. A selection of fine wines from Palm Bay Imports and Stella Artois beers will be served to keep everyone in good spirits. Guests will leave with a goody bag and heaps of holiday cheer.
Monday, December 6, 6:00 P.M.
Friends of James Beard Benefit: Richmond, VT
Winter Feast in
As the first certified green restaurant in Ohio, the Greenhouse Tavern scores big with environmentalists, but it’s chef Jonathon Sawyer’s “smart, simple dishes that keep food lovers coming back,” according to Bon Appétit
. Sawyer, a 2010 Food & Wine
Best New Chef and JBF Award semifinalist, is a foraging enthusiast with a passion for Buckeye State ingredients. He's also preparing dinner at the Beard House tomorrow (you can reserve a seat here
); take a look at the menu:
Walleyed Quenelles with Tomato Coulis, Tomato Butter, and Parmesan
Foie Gras–Steamed Clams with Red Onion Brûlée, Late Harvest Viognier Vinegar, and Grilled Bread
Dry-Aged Beef Tartare with Mustard Sabayon and Onions
Black Walnut Soup en Croûte with Country Ham, Sage, and Wood-Ear
Set in a lovely small town, Uproot is proof that avant-garde elegance can succeed outside of major cities. With an AAA Four-Diamond award to his name, chef Anthony Bucco has created a sophisticated contemporary American menu of classic dishes enhanced with modern techniques and ingredients. Here's what's on the menu (and click here to reserve your seat
Foie Gras Torchon with Elderflower Meringue, Hazelnut Butter, and Fried Brioche
House-Cured Organic Salmon with Watermelon Radishes and Bitter Chocolate
Whiskey-Spiked Pears with Deep-Fried Pork Belly and Cinnamon
Hamachi with Green Apple Mustard and Cider Gelée
Pairings: Spiked Uproot Apple Cider Punch; Schramsberg Mirabelle Brut NV
Barnegat Light Black Bass with
The just-published Harvest to Heat
cookbook celebrates the collaborative efforts of the visionary small-scale farmers, artisanal producers, and prescient chefs who are leading the charge to shape the future of our food world. Monday night's Beard House dinner will showcase five of the book’s influential chef-advocates and their exquisite farm-to-table cuisine. Check out the menu below (and click here to make your reservation
Chilled Island Creek Oysters with Crisp Shiitakes, Scallion Spears, and Roasted Shiitake Mignonette
Crisp Pete’s Farm Pork Cheeks with Apple Butter and Candied Bacon
Baffoni’s Poultry Farm Chicken Liver Pâté with Hazelnuts, Late-Summer Berry Preserves, and Raw Local Honey on House-Baked Brioche
Cured Foie Gras with Autumn Fruit
At a celebration of Steve Wynn's Las Vegas empire, Encore
pastry chef Frédéric Robert Citrus served citrus macarons with citrus slices, lime–vanilla sorbet, lemon curd cream, and blood orange sauce.
Check out more photos of the stunning Beard House meal
While a lucky few have already gotten their hands on the new edition of James Beard's American Cookery (see Gael Greene's Twitter feed), mere mortals still have to wait another five days to see the repackaged classic. In the meantime, take a look at the menu served to members of the media at yesterday's Beard House lunch. Every course was lifted straight from the book's pages.
Dainty Sandwiches > Smoked Salmon with Lemon; Asparagus Tips with Mayonnaise (page 815)
Leek and Potato Soup (page 92)
Breaded Chicken Breasts (page
Down Under delicacy. Wattle seeds come from the pods that grow on acacia trees in Australia. A dietary staple for the continent’s aboriginal population, wattle seeds were traditionally ground into flour and baked into a flat bread. Today the Australian edibles are prized for their high nutrient content and nutty, coffee-like flavor when roasted; in fact, the seeds smell and taste so much like java that many Australians drink a beverage made from them as a caffeine-free substitute. Wattle seeds are most frequently added to desserts—they’re particularly delicious when paired with nuts and chocolate—but the possibilities for their use are endless.
WHERE? Dewey LoSasso's Beard House dinner
WHEN? October 30, 2010
One of our favorite fall traditions at the Beard House is our partnership with the faculty at the Apicius International School of Hospitality
, a Florence-based institution that offers Tuscan-focused culinary studies. For this year's events, the instructors will be joined by their Italian students, for whom the programming is a capstone of a six-week-long intercontinental study of gastronomy and culture. The weekend-spanning event series, Tutto Toscana, includes an Italian-style cocktail party
, a Tuscan-inspired brunch
, and Feathers
, a food-crossed-with-fashion celebration at
In 2008 Scott Conant, who rose to fame as the chef of Alto and L’Impero, made a triumphant return to the NYC dining scene with Scarpetta. Now, with the openings of Faustina and Scarpetta locations in Miami and Toronto, Conant has cemented his position as one of the most creative chefs cooking Italian food today.
Conant will bring his signature blend of rustic and refined cooking to the Beard House tomorrow night. Have a look at the menu below:
Harvest Salad with Preserved Lemons, Root Vegetables, and Baby Greens
Chilled Cauliflower Purée with Oysters and Italian Caviar
Baby Potatoes with Fonduta and Truffles
Pairing: De Conciliis Selim Spumante NV
Pumpkin Soup Purée with Spot Prawns and Leeks
Pairing: Castello di Rubbia Malvasia d’Istria 2007
Kobe Beef Tartare with Shaved Parmigiano-