On the Menu: November 29 to December 5

Kitchen Here’s what happening at the Beard House next week: Monday, November 30, 7:00 P.M. Boston’s Grand Dining Soaring 52 stories above Boston’s Back Bay, the Top of the Hub is a city landmark, a can’t-miss dining experience that offers guests the rare combination of a breathtaking view and phenomenal food. Chef Marc Porcaro oversees the kitchen, where he crafts inventive interpretations of classic New England cuisine. Tuesday, December 1, 7:00 P.M. Piedmontese White Truffle Dinner Under the tutelage of JBF Award winner Paul Bartolotta and Bartolotta’s own mentor Valentino Marcattilii, chef Juan Urbieta has mastered the art of Italian cooking. At this special event, he’ll pair decadent white truffle creations with the wines of Italy’s Piedmont region for

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Eye Candy: Beard House

OctopusJeremy Culver of New York's Fulton served this grilled octopus with hen of the woods mushrooms, sea beans, and squid at his seafood-centric Beard House dinner last week. See more images from the dinner here. (Photo by Joan Garvin)

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Eye Candy: Beard House

Kitchen Scott Dolich of Park Kitchen plates a course of roasted chilies with beets and walnuts in the Beard House kitchen. View more images from the Portland chef's dinner here. (Photo by Bobbi Lin)

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Recipe: Pumpkin Soufflé with Parma Ham Chips

Savory pumpkin soufflé As promised, we're bringing you the recipe for the savory pumpkin soufflé with prosciutto di Parma chips (not shown) that Paolo Parmeggiani served at the Beard House last Tuesday. Make it as a delicious, unexpected part of your Thanksgiving spread.

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Eye Candy: Beard House

foie gras lollipops Eric B. LeVine of Encore Catering served these cranberry dust–coated foie gras lollipops at the Beard House on Saturday, wielding one of the more unique serving vessels we've seen in a while. Take a look at more photos from the event here. (Photo by Tom Kirkman)

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Eye Candy: Beard House

pumpkin souffléThis savory pumpkin soufflé, topped with crispy shards of prosciutto di Parma, appeared on Paolo Parmeggiani's ambitious Beard House menu last week. Click here for more photos from the dinner (and check back soon for the soufflé recipe!). (Photo by Joan Garvin)

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Eat this Word: Harissa

harissa-2 WHAT? Tunisian hot sauce. This fiery, rust-colored condiment made from chilies, garlic, cumin, and olive oil is traditionally stirred into the broth ladled over couscous. Harissa is also used to add heat to many other Tunisian dishes, ranging from salads to brochettes. Commercially prepared harissa is available at specialty stores in the United States, but homemade harissa is easy to prepare and will last about a year if covered with a layer of olive oil and stored in the refrigerator. Neighboring Morocco and Algeria also use the condiment in their cuisines. WHERE? Mark Beaupre, Oliver Reschreiter, Kaushik Chowdhury, and David O’Reilly's Beard House dinner WHEN? November 13, 2009 HOW? Brown’s Orchard Lamb Loin with Red

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