by jbfauthor on February 01, 2010
Hungry to make a difference? This Thursday's Beard House dinner, which features David Burke alum Eric Hara of the Oak Room, will benefit victims of the earthquake in Haiti. All event proceeds will go toward the
International Rescue Committee and its efforts on the island.
Here's what's on the menu:
Kumamoto Oysters2 > Warm with Osetra Caviar and Truffle Glaçage; and Cold with Pineapple–Vanilla Emulsion
Sautéed Foie Gras with Chestnut–Celery Soup and Roasted Bosc Pears
Lobster and Sweetbread Potpie with Périgord Truffle–Lobster Sauce
Short Rib Pot-au-Feu with Crayfish Dumplings, Bone Marrow Custard, Gremolata, and Shellfish Consommé
Lemon Pavlova with Lemon Sorbet and Rose Water
Click here to view the full menu and reserve a seat.
by jbfauthor on January 28, 2010
Former Chanterelle operators Karen and David Waltuck (third and fourth from left) and their crew raise glasses for a closing toast. The husband-and-wife team reunited with their old staff to prepare a special Beard House dinner honoring the New York institution.
View more photos from this event here.
(Photo by Eileen Miller)
by jbfauthor on January 28, 2010
At the much lauded Barn at
Blackberry Farm, where the distance between product and plate is measured in footsteps, chef Adam Cooke has cultivated the ultimate model of local cuisine. He and his team will bring a taste of pastoral Tennessee to the Beard House kitchen this Saturday night; see what's on the menu below:
Olive Oil–Confited Columbia River Sturgeon with American Sturgeon Caviar, White Wine–Poached Green Apples, and Mustard-Preserved Winter Root Vegetables
Raw Sheep’s Milk Cooked–Anson Mills Grits with Egg Yolk, Tennessee Black Truffles, and Ham Hock Consommé Jelly
Roasted Four Story Hill Farm Quail with Warm Onion–Field Pea Salad and Hickory Gastrique
Chestnut and Mustard Green–Stuffed Lamb Loin with Lamb Bacon and Caramelized Turnips
Blackberry Farm Singing Brook Cheese with Apple Stack Cake, Black Walnut Compote, and Local
by jbfauthor on January 27, 2010
Now that the deadline for
our healthy school lunch recipe contest has come and gone, it's time for the fun to begin: the judging! On Monday night at the New York City Food and Finance High School, over 25 plant-based recipes were prepared and served to a panel of judges that included pastry chef François Payard, NYC public schools executive chef Jorge Collazo, and elementary and high school students. The judges whittled down the entries to ten finalists, which will be cooked and sampled at the Beard House tomorrow evening. Stay tuned for the the results and photos!
Special thanks to our partners, New York Coalition for Healthy School Food, the NYC Office of SchoolFood, Candle Café/79, and the New York City Food and Finance High School, for helping our kids eat well.
by jbfauthor on January 26, 2010
After Alfred Portale wowed us with his braised artichoke ravioli at last year's gala auction, we've been counting down the days until the iconic chef's Beard House dinner. The highly anticipated meal is going down tomorrow night, for which Portale will round up his New York team (as well as the crew from his semi-new Miami outpost, Gotham Steak) to prepare this New American menu:
Cauliflower Custard with Santa Barbara Sea Urchin, Golden Osetra Caviar, and Aged Soy Sauce
Hamachi Sashimi with Asian Pear, Radishes, Honshimeji Mushrooms, and Soy–Yuzu Sauce
Truffle-Crusted Atlantic Halibut with Romanesco Cauliflower, Marcona Almonds, and Vermouth Emulsion
50-Day-Aged Niman Ranch Sirloin with Market Carrots, Vidalia Onion Rings, Bone Marrow, and Bordelaise
Meyer Lemon
by jbfauthor on January 22, 2010
Chef Jason Parsons surprised guests with this extra course at last Thursday's Beard House dinner. He combined pear juice and icewine to create a tart granité, and garnished the intermezzo with flower petals, gold flakes, and a delicate twig from an icewine vine.
See more photos of Parsons's elegant menu here.
(Photo by Geoff Mottram)
by jbfauthor on January 15, 2010
Dan Kardos served this toasty maple–gingerbread cake with roasted pumpkin, granola, and cinnamon crème fraîche for the finale to his holiday Beard House dinner.
Click here to see more photos from the evening.
(Photos by David Braunstein)
by jbfauthor on January 13, 2010
Sarah Langan, instructor at the New England Culinary Institute, places housemade crackers on cheese plates, which featured Vermont Butter and Cheese Company Coupole, Jasper Hill Farm Bayley Hazen Blue, and fresh cheeses made by NECI students.
Click here to see more photos from our New Year's Eve dinner.
(Photo by Tom Kirkman)
A crew member seasons a quince, completing a plate of foie gras and Sauternes sauce. Click here to see more photos from Kevin Penner and Matt Birnstill's Beard House dinner.
(Photo by Joan Garvin)
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