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)

On the Menu: The Farm in the City

Adam Cooke 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

Comments (0)

JBF News: NYC Public Schools Recipe Contest Semifinals

Recipe contest 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.

Comments (0)

On the Menu: Gotham Bar and Grill

Alfred PortaleAfter 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

Comments (0)

Eye Candy: Icewine–Pear Granité

pear granite 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)

Comments (0)

Eye Candy: The Final Touch

Plating foie 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)

Comments (0)

Pages