by jbfauthor on January 11, 2010
As we resolve to eat less and exercise more at the start of this new year, we can't help but think of some of the delicious stand-outs we enjoyed in 2009. (Does dreaming burn calories?) Even in such an unsettling year for the industry, there was no shortage of fantastic food. Below are the dishes that left us satisfied, smiling, or even speechless. We can't wait to taste what's in store for 2010.
Sun Gold tomatoes with parsley and olive oil panna cotta/ Hugo’s, Portland, ME
JBF Award Winner Rob Evans once worked at the French Laundry, and he masters its philosophy in this sublime appetizer: tasteful creativity paired with ingredients in their prime.
Crispy pig's ear salad with tarbais beans, chicory, tomato confit, truffle vinaigrette, and poached quail egg/ Pig and Pinot Feast, James Beard House
2009 may have been an errant year for Ryan Skeen, but memories of his superb Beard House dinner have us hoping he'll find a good home in 2010. His best dish was this flawless salad, which
by jbfauthor on January 11, 2010
Jason Giordano (second from left) and his crew plate a dessert trio, which included banana cream pie, chocolate cake, and pumpkin mousse topped with a macaron ice cream sandwich. (See, we told you
they were on the rise.)
Check out more photos from the Hotel Griffou luncheon.
(Photo by Eileen Miller)
by jbfauthor on January 08, 2010
Here’s what happening at the Beard House next week:
Monday, January 11, 7:00 P.M.
Truffles and Banfi
Returning Beard House featured chef Jasper Mirabile, Jr., took the reins of his family’s beloved Kansas City restaurant in 1984. More than 25 years later, Mirabile is still turning out impeccable Italian cuisine, which he will serve alongside a selection of fine wines from Tuscany’s renowned Castello Banfi in Montalcino.
Tuesday, January 12, 7:00 P.M.
A Toast to Chanterelle
Chanterelle, David and Karen Waltuck’s groundbreaking Tribeca restaurant, enjoyed an impressive 30-year run, during which it accrued countless accolades, including several JBF Awards. Though the Waltucks recently announced Chanterelle’s
by jbfauthor on January 07, 2010
JBF Award Winner Donald Link,
Ryan Prewitt, and Stephen Stryjewski passed around these traditional Cajun-style boudin balls—battered and deep-fried globes of pork sausage and rice—during the reception of their Big Easy–style Beard House dinner. Click here to see more images of the meal.
(Photo by Tom Kirkman)
by jbfauthor on January 05, 2010
For her dessert course,
Top Chef winner Stephanie Izard served
creamy, caramelized slabs of Rogue Creamery Smokey Oregon Blue Cheese with bacon-glazed apples and marcona almond butter. Click here to view more photos of her event.
(Photo by Joan Garvin)
by jbfauthor on December 21, 2009
At
last week's Burger 'Bun'anza, an exciting lineup of New York chefs put their unique spin on the hamburger. Madeline Poley of New York Burger Co. stacked some bacon burgers with heirloom tomatoes and leek–thyme aïoli
(top left), while Anita Lo packaged her patties, pickled vegetables, and Korean barbecue sauce in steamed buns
(top right).
See more photos from the event here.
(Photos by Philip Gross)
by jbfauthor on December 18, 2009
Here’s what happening at the Beard House next week:
Monday, December 21, 7:00 P.M.
Chicago’s Top Chef
Stephanie Izard made television history when she became the first woman to take the top prize on Top Chef. She aims to repeat her success with the opening of her new Chicago restaurant, Girl and the Goat. Join us at the Beard House for a special sneak peek of Izard’s winning cuisine.
Tuesday, December 22, 7:00 P.M.
Flavors of Barcelona
To celebrate the release of The Barcelona Cookbook (named after their award-winning Connecticut-based tapas bars), Andy Pforzheimer and Sasa Mahr-Batuz will pour bold Spanish wines and serve a menu of
by jbfauthor on December 18, 2009
For those of you experiencing
Top Chef withdrawal, here's a little fix: Stephanie Izard, winner of season 4, is cooking at the Beard House on Monday. Take a look at her menu:
Hors d’Oeuvre
Foie Gras Torchon with Kumquats
Broiled Oysters with Horseradish Aïoli and Pancetta
Nantucket Bay Scallops with Acorn Squash and Brown Butter
Dinner
Sweet Onion Soup with Florida Stone Crab
Duck Fat–Poached Alaskan Halibut Cheeks with Duck Confit Ravioli, Honeycrisp Apples, and Apple Jus
Pan-Roasted Triggerfish with Smoked Goat Ragoût and D’Anjou Pears
Roasted Lamb Medallions with Spiced Raisin Sauce and Niçoise Olives
Rogue Creamery Smokey Oregon Blue Cheese with Bacon-Glazed Apples and Marcona Almond Butter
To view Izard's official event page,
A chef removes foil wrappings from roasted bones for the first course of the Benchmark Holiday Dinner held on December 17. The marrow was puréed, incorporated into a base of eggs and cream, and poured back into the bones to create a savory flan.
See more photos from the multi-chef dinner here.
(Photo by Eileen Miller)
We've been impressed by the response to our healthy school lunch recipe contest, but there's no such thing as too much delicious and healthy food! We'll continue to accept chefs' recipes for plant-based and meatless entrées through January 15 (that's next Friday), so keep 'em coming! Send your submissions to info@healthyschoolfood.org. (You can learn more about the contest rules and recipe guidelines here.)
Special thanks to our partners, New York Coalition for Healthy School Food, the NYC Office of SchoolFood, and Candle Café/79, for helping our kids eat well.
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