On the Menu: Iconic British Brasserie
A longtime favorite among royals and celebrities, iconic London restaurant Le Caprice has recently opened an NYC outpost where Ed Carew, Michael White’s former chef de cuisine at Fiamma, turns out cutting-edge brasserie fare. For Saturday night's Beard House dinner, Carew will join forces with his British counterpart, Tim Hughes, to prepare a meal fit for a king. Have a look at the menu below, then click here to make a reservation.
Hors d’Oeuvre
Scallop–Black Pudding Tarts with Calvados and Apples
Kipper Pâté with Pickled Samphire and Soda Bread
Crispy Bone Marrow with Parsley on Grilled Ciabatta
Hamachi Tartare with Apple, Celeriac, and Pickled Mustard Seeds
Pork Belly and Fried Clam
On the Menu: October 15 through October 21
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
Eat this Word: Asian Pear
WHAT? Faux fusion fruit. Sometimes called apple-pears, Asian pears are not, in fact, a cross between the two, but are rather the pear varieties that grow in China and Japan. (For the last century, we’ve grown them in the United States as well, mostly in the Northwest.) But Asian pears, though juicy like a pear, are apple-shaped and have the crispness of a good apple. In Japan, where they are known as nashi, they are a popular autumn dessert, served in neatly peeled slices. Asian pears come in various shades of russet and yellow, depending on the variety. They may be the ancestor of our more familiar Western pears. WHEN? Gregory Elliott's Beard House dinner WHERE? October 14, 2011 WHAT? Hamachi Crudo with
On the Menu: October 9 through October 14
Along with our usual sumptuous fare, we've got some excellent wines on the menu next week.
Sunday, October 9, 7:00 P.M.
Miami Beach: Friends of James Beard Benefit
With its bold cuisine, slick design, and discerning clientele, Red the Steakhouse is the place in Miami Beach to see, be seen, and be well fed. Join us at this Friends of James Beard Benefit for an outstanding menu prepared by chef Peter Vauthy and acclaimed local chefs.
Tuesday, October 11, 6:30 P.M.
Beard on Wine; The Belinda Chang Sessions
Spend a fun, informative, and indulgent hour with sommelier Belinda Chang, who will guide us through a variety of exciting wine topics and tastings of unique bottles.
Classes are one hour long and each features a tasting and discussion of six special wines.
Wednesday, October
On the Menu: Hamptons Classic
Joseph Realmuto
On the Menu: October 3 through October 6
What better way to welcome October than with a fall feast at the Beard House?
Monday, October 3, 7:00 P.M.
Louisiana Style
Diners at Drew’s Bayshore Bistro can enjoy a true down-home, low country meal without even leaving the tri-state area. Run by chef/owner Andrew Araneo, a 2010 JBF Award semifinalist for Best Chef: Mid-Atlantic, Drew’s upscale bistro fare features the best of Gulf Coast cuisine: bold flavors, Cajun specialties, and spectacular seafood.
Tuesday, October 4, 7:00 P.M.
Hamptons Classic
From Mexican street food–turned–haute cuisine to exquisite Mediterranean fare, the menu created by these talented chefs reflects the laid-back elegance of the South Fork. Locally sourced ingredients support the sophisticated flavors that have turned these restaurants
Eat this Word: Licorice Root
WHAT? Revered root. Licorice root was so prized in ancient Egypt that generous supplies of it were found in King Tut’s tomb, and hieroglyphics suggest it was the starring ingredient in a popular beverage. Used to treat ailments from arthritis to ulcers, the root is said to promote vitality, soothe and detoxify the body, and act as an anti-inflammatory. The botanical name for this savory stem is Glycyrrhiza, which means “sweet root” in Greek. It is used to flavor cough drops and tonics, as well as certain beers, ice creams, and even meat products. Contrary to popular belief, however, it’s not licorice root that flavors the confection that bears its name—it’s aniseed.
WHERE? Steven Gugelmeier, Mark Steele, Scott Warrick, Russell Weir, Giuseppe Calabro's Beard House dinner
WHEN?
On the Menu: Chefs Behind the Chef
Great chefs know they are only as good as the people they hire. As the executive chef of both A Voce outposts, Missy Robbins not only oversees the restaurants’ uniquely authentic-yet-modern Italian cuisine but has also assembled a top-notch team of chefs whose impressive skills highlight the striking talent of their mentor.
The A Voce crew will be cooking their signature Italian fare at the Beard House on Monday, September 19. Have a look at the menu below, then click here to make a reservation.
Hors d’Oeuvre
Roasted Porchetta with Coriander Vinaigrette
Mozzarella di Bufala with Dried Olives and Calabrian Chilies
Zucchini–Bianchetti Fritti > Zucchini Fritters
Fonduta-Filled Cassoncini
Cured Sardines with
On the Menu: Italian Luncheon
At charming West Village newcomer Spasso (Italian for “amusement”), executive chef Craig Wallen has created a crowd-pleasing menu of traditional and contemporary regional dishes. A Michael White protégé who also cooked with Mario Batali at Lupa, Wallen knows his way around an Italian kitchen and delivers the seasonal, osteria-inspired fare to prove it.
If you're looking for a leisurely way to spend this Friday's lunch hour, we invite you to join us at the Beard House for an Italian meal prepared by Wallen. Click here to make a reservation.
Hors d’Oeuvre
Chicken Liver Crostini
Lardo
Fried Oysters with Lemon–Caper Crema
Stracciatella Cheese on Grilled Bread
Pairings: Opera 02 Lambrusco Rosé 2009; Opera 02 Lambrusco Amabile 2009
Luncheon
Rabbit
Eat this Word: Kabayaki
WHAT? Slithery sustenance. The Japanese love kabayaki—grilled eel in a sweet, soy-based sauce—so much, they have even dedicated an entire day to eating it. On Ushinohi, which is celebrated in August, eel restaurants all over Japan do a booming business; politicians are sometimes photographed smiling as they dine on their kabayaki; and, according to Charmaine Solomon’s Encyclopedia of Asian Food, 900 tons of eel are consumed. The eel is served over rice and is thought to be restorative in the enervating August heat. A Dictionary of Japanese Food calls kabayaki "one of Japan’s great treats," and a Japanese friend confirms that Japanese people would consider it right up there with sushi and tempura as a representative food of their country. These days though, she confesses, not everybody eats kabayaki straight from the grill as a connoisseur would insist. "Nowadays you can buy it in the supermarket and microwave it."
WHERE?
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