Behind every great chef is a resourceful and tireless purveyor, and many of America's best kitchens rely on D'Artagnan founder Ariane Daguin, whose valuable stock of foie gras, terrines, and other fine meat products is without peer. To celebrate her company's 25th anniversary, we've invited Daguin and a cadre of Gascon chefs to prepare a decadent Beard House tasting inspired by the D'Artagnan catalog, complete with regional wines and fine Armagnacs. Take a gander at the menu below:
Hors d’OeuvreFoie Gras and Black Truffle TartineChestnut SoupLaguiole Cheese Rolls with Salsify and Duck ProsciuttoWild Boar Bacon–Wrapped PrunesDinnerCreamy Tarbais Bean Soup with Black TrufflesPan-Seared Foie Gras with Caramelized Apples and Sweet-and-Sour SaucePigs’ Foot and Porcini StewHazelnut-Crusted Venison Medallion with
A chef wields a blowtorch to brûlée servings of ginger-scented tuna, which were paired with pickled ginger pearls and kabayaki. The dish appeared in a tasting menu prepared by a group of talented convention center chefs.
Check out more photos from the event here.
(Photo by Philip Gross)
Eric Hara of the Oak Room served this lemon pavlova, lemon sorbet, and rose water syrup dessert at last week's Beard House benefit for Haiti. The dinner raised over $4,000 for the International Rescue Committee and its support of the country's earthquake victims.
See more photos from the evening here.
(Photo by Bobbi Lin)
We’ll always love the tried and true chocolate and roses, but this year we’re excited for something extra on Valentine's Day: a sexy menu from the renowned team from Jean-Georges Vongerichten's Spice Market. Chef Anthony Ricco’s reinvented Asian fare will be on display, as well as tasty sweets by the restaurant’s original pastry chef, Pichet Ong. Check out the menu below (warning: heart palpitations may occur):
Shaved Tuna with Chili Tapioca and Coconut-Lime BrothSpiced Chicken Samosas with Cilantro YogurtCod with Malaysian Chile Sauce and Thai BasilRed Curried Duck with Pineapple SambalTropical Fruit Sundae with Passion-Fruit Foam and Basil SeedsOvaltine Kulfi with Spiced Chocolate Sauce and MuckwaChocolate Cupcake with Salted Caramel and Vietnamese CoffeeTo view the entire menu, visit the official event page.
WHAT? Saintly snack. March 19, the day of San Giuseppe, is the day tradition binds Neapolitans to eat zeppole. (The plural takes an "e.") Not that it takes much encouragement. Although New Yorkers associate the deep-fried dough dusted with powdered sugar with street fairs in Little Italy, the snack dates at least to the early 19th century, and most likely several hundred years before that. It was the Neapolitan pastry chef Pintauro who first fried his zeppole on the sidewalk (outside his shop), and thus created what one commentator, Don Giulio Genonino, in 1834 called the "zeppole de pasticcere a delluvio" (flood of zeppole) that characterizes the streets in Naples on the Day of St. Joseph.
WHERE? Anthony Pino's Beard House dinnerWHEN? February 19, 2010
WHAT? "The apotheosis of cornbread." Or so said writer Redding Sugg. This Southern soufflé may take its moniker from suppon or suppawn, an Indian porridge. Perhaps the name stuck because this Southern comfort food is best eaten with a spoon. It's made from cornmeal, eggs, butter, and milk, sometimes enlivened with baking powder and a dash of sugar, and it's served across the South with country ham or rabbit stew or all on its own. Spoon bread is an any-meal kind of food: Jefferson, for instance, ate it for breakfast, lunch and dinner. Spoonbread, according to Southern Food author John Egerton, is "the ultimate, glorified ideal" of cornbread." True Grits author Joni Miller declares it "one of the most elegant and classic Southern dishes." An essential Southern savory, "a properly prepared spoonbread," Egerton writes, "can be taken as testimony to the perfectibility of humankind."
A group of Philadelphia-area chefs gathered at the Beard House last month to prepare a menu of French classics with decidedly Asian ingredients. For dessert, the group served a Valrhona white chocolate torte with yuzu curd and green tea mousse. See more photos from the event here.(Photo by Bobbi Lin)
As we noted in Tuesday's New Feed, a handful of adventurous chefs are experimenting with sichuan buttons, the yellow flower buds that tingle and numb the tongue when eaten. And sure enough, the unusual ingredient popped up in the Beard House kitchen that very same day. Check out this clip of Bryan Forgione, brother of Marc and son of Larry, discussing the effects of the sichuan button while he preps for their Beard House event:
Chef Ethan Stowell served this hors d'oeuvre of geoduck with basil–avocado mousse and sliced radishes at his Beard House dinner in late January. Aided by his wife, staff from his various restaurants, and even Top Chef contestant and fellow Seattleite Ashley Merriman, Stowell put out a fantastic tasting of seaworthy dishes. See more photos of the evening here.
(Photo by Michael Johnston)
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