On the Menu: Modern Korean

by jbfauthor on November 15, 2011

Chef Hooni Kim worked in some of NYC’s top-rated kitchens, including Daniel and Masa, before earning raves for Danji, his own 36-seat French-inspired Korean restaurant in Midtown. Join us tonight for a menu of Kim's signature dishes, which New York magazine described as “half-traditional, half-modern, and wholly delicious.” Click here to make a reservation. Hors d’Oeuvre Smoked Salmon with Red Onion and Crème Fraîche on Ficelle Hamachi Salad with Chojang Sauce Kimchi–Chorizo Arancini with Spicy Aïoli  Pairings: Su Jung Kwa Cocktail > Rye with Cinnamon, Ginger, and Orange; and Raventós I Blanc L’Hereu Reserva Brut Cava 2008 Dinner Creekstone Farms Filet Mignon Tartare with Asian Pear, Pine Nuts, Sesame Seeds, and Quail Egg Yolk Pairing: Henry Varnay

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Greenhouse Gallery: Terra Cibus

by JBF Editors on November 01, 2011

After a decade of capturing mostly recognizable images of food, Caren Alpert has taken an interest in photographs taken with electron microscopes, like the magnified image of cake sprinkles shown here. Alpert explains that the medium deconstructs, abstracts, and reveals the ordinary in a riveting way, and is taken with their mystery and simultaneous familiarity. She hopes that her work will transform our collective food obsession into a newfound closeness with what nourishes us. Her latest show, Terra Cibus, is now on display in the James Beard House's Greenhouse Gallery through December.

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Eat this Word: Piloncillo

by JBF Editors on October 21, 2011

WHAT? Sugar cone. Mexicans have long used piloncillo to sweeten their café de olla, an earthy espresso invigorated by cinnamon and citrus. Also known in South America as panela or panocha, piloncillo is cane sugar juice that has been melted into a dense syrup and then poured into cone-shaped molds. Once solid, these small caramel-colored cylinders are pliable enough to be grated, usually with the side of a serrated knife, or crushed in a molcajete (a traditional mortar and pestle). Piloncillo imparts a unique flavor with hints of smoky molasses and deep mineral notes that distinguish it from traditional refined white sugar. Renowned modern Mexican chef Richard Sandoval uses the versatile ingredient in savory dishes like seared sesame-crusted tuna or on crunchy buñelos layered with fresh whipped cream. WHERE? Abraham

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On the Menu: October 15 through October 21

by jbfauthor on October 14, 2011

We're gearing up for one of our busiest weeks this season, and it promises to be delicious! Saturday, October 15, 7:00 P.M. Piedmontese Truffles and Wine A former JBF scholarship recipient who trained at Le Madri, Pippa Calland is now top toque at Villetta in Santa Monica, where she delivers impeccable Italian-inflected California cuisine. For this ode to Italy’s Piedmont region, Calland has designed an ingredient-driven menu that will feature Sabatino Tartufi truffles and acclaimed Michele Chiarlo wines. Sunday, October 16, 5:00 P.M. Chicago: Friends of James Beard Benefit When putting together this Friends of James Beard Benefit, host chefs Paul Kahan and David Posey say they invited chefs from around the country whose culinary talents are

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