Eye Candy: Carolina Gold Rice Soup with Peanuts, Scallions, and Quail

Carolina Gold rice soup Shaun Doty, who owns the acclaimed Shaun's in Atlanta, served this Carolina Gold rice soup at his Southern-style Beard House feast. (And in case you missed it a few weeks ago, we've got the recipe.) Click here to see more photos from Doty's event. (Photo by Shaun Fletcher)

Comments (0)

Eye Candy: Cooking for Haiti

pavlova 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)

Comments (0)

On the Menu: Valentine's Day Seduction

Ricco-Ong 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 Broth Spiced Chicken Samosas with Cilantro Yogurt Cod with Malaysian Chile Sauce and Thai Basil Red Curried Duck with Pineapple Sambal Tropical Fruit Sundae with Passion-Fruit Foam and Basil Seeds Ovaltine Kulfi with Spiced Chocolate Sauce and Muckwa Chocolate Cupcake with Salted Caramel and Vietnamese Coffee To view the entire menu, visit the official event page.

Comments (0)

Eat this Word: Zeppole

zeppoleWHAT? 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 dinner WHEN? February 19, 2010

Comments (0)

Eat this Word: Spoonbread

spoonbreadWHAT? "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." WHERE?

Comments (0)

Eye Candy: French–Asian Fusion

torte 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)

Comments (0)

Reel Food: Sichuan Buttons Tingle Tongues at the Beard House

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:

Comments (0)

Eye Candy: Geoduck Crudo

geoduck spoons 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)

Comments (0)

On the Menu: JBF Haiti Benefit with the Oak Room

Eric Hara 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.

Comments (0)

Eye Candy: A Toast to Chanterelle

Chanterelle crew 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)

Comments (0)

Pages