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)
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
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:
Foie Gras Torchon with Kumquats
Broiled Oysters with Horseradish Aïoli and Pancetta
Nantucket Bay Scallops with Acorn Squash and Brown Butter
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 ham-'n-cheese sandwich with a French twist. The classic croque monsieur, darling of cash-poor tourists and French folk-on-the-go, is buttered bread, Gruyère cheese, and lean ham, fried in clarified butter. In the good old days before even the French began to rush their meals, it was served as an hors d'oeuvre, a tea sandwich, or the main event in a (pre-cholesterol) light lunch. The modern version of this "crunchy sir" is more often a ham-and-Swiss combo, toasted in a grill press and served hot and delicious at cafes and street stalls, so even those Francophiles most pressed for time don't have to settle for McDonald's. Apparently when it crosses the ocean, this impeccably pedigreed Gallic standard gets some new clothes: this month at the Beard House, for instance, it's served with duck pastrami.
WHERE? JBF Award winner Donald Link, Ryan
Holiday spirit. Decking the halls, singing carols, and supping on yuletide fare can render a reveler somewhat parched. Enter eggnog, a seemingly harmless holiday beverage that has been known to lure many naïve merrymakers into making fools of themselves at office Christmas parties. The sweet, creamy concoction is said to owe its heritage to posset, an English drink that early Americans adapted to create eggnog. In The Complete Book of Spirits
, Anthony Dias Blue wrote, “[George] Washington’s two favorite drinks were eggnog and rum punch, both of which were served at almost all events in the colonies during…the War of Independence.” Though various recipes exist, the base for eggnog almost always consists of eggs, cream, sugar, and vanilla. And though it most often is mixed with rum, bourbon and whiskey are common alternatives.
We're doing things a little differently at the Beard House tonight: revered meat "prodigy" and Resto chef Bobby Hellen is roasting an entire pig and
lamb for a nose-to-tail, family-style meal of meat mania (we won't tell your doctor if you don't tell ours). Check out the evening's goods:
Boudin Noir Tart with Cheddar–Apple Purée Crumble; and Lamb Heart Confit with Celeriac and Chestnuts
Pig’s Leg Salad with Chicory, Pig’s Ears, and Warm Guanciale Vin
Lamb Neck Salad with Banyuls and Caramelized Yogurt
Porchetta with Fennel Pollen, Rosemary, Thyme, and Pig Liver
Lamb Roulade with Lemon Zest and Parsley
Pork Ribs with Salt and Pepper
Lamb Ribs with Belgian Carbonnade Sauce and Pickled Carrots
Charcuterie Plate > Boudin Blanc, Lamb–Pepper Sausage, Pork–Garlic Sausage, Andouille Sausage, Pork Liver Pâté, and Head Cheese, Served with Whole-Grain Mustard, Apples, and Frisée
Presented to Napoleon III on the inaugural day of the 1855 World’s Fair, Camembert first appeared during the late 19th century in the Norman village of the same name. Bloomy, fruity, and prone to spoilage, Brie-like Camembert stayed a local favorite for decades, until the invention of its signature wooden box and the advent of the railroad could carry the downy wheels to Paris and beyond. So en vogue was the cheese that it became the most copied in the world, prompting the French government to award Normandy-produced Camembert its Appellation d’Origine Contrôlée in 1983.
Aside from inspiring imitations, the cheese has also been an unlikely muse for the arts: a limp, sun-melted wheel of Camembert moved Salvador Dali to paint the famously languid timepieces in his Surrealist masterpiece, The Persistence of Memory. According to the MoMA Highlights catalog, the artist went on... Read more >