Recipe: Honey–Yuzu Consommé with Raspberry Salad and Mascarpone Sorbet
The lucky diners at Laurent Gras's series of JBF LTD dinners were treated to this gorgeous and refreshing dessert: creamy mascarpone sorbet in a pool of tangy honey–yuzu broth, topped with fresh raspberries and lemon confit. Get the recipe here.
JBF LTD in Photos
Couldn't snag a coveted seat at JBF LTD? We've collected some photo highlights of our pop-up restaurant's fleeting run in the gallery below. (Click on images for full-sized versions.) [gallery]JBF LTD Opens Today!
After weeks of planning (and, admittedly, a little flying by the seat of our pants), JBF LTD is opening its doors! The gorgeous space will be open every day (except Mondays) from 11:00 to 4:00, with café-style lunch prepared and sold by Great Performances. Each day will also include delicious daytime programming starting at 2:30. Katherine Alford, vice president of the test kitchens at Food Network and Cooking Channel, is our first afternoon guest (you can see the full schedule of daytime programming here), while Laurent Gras will kick off our series of nightly dinners. (Read our interview with the Michelin three-star chef
Laurent Gras at JBF LTD: Reservations Now for the Taking
Want to snag a precious seat at JBF LTD, our for-a-limited-time-only pop-up restaurant? Reservations for our first series of dinners, which will be prepared by the renowned Laurent Gras, are now available. If the chef's Michelin star–studded pedigree isn't enough enticement, we've got his JBF LTD menu right here.
And stay tuned: tickets to future dinners—featuring Michelle Bernstein, Mile End's Aaron Israel, and the Momofuku team, among others— will be rolled out every Wednesday for the next several weeks.
The Big Names Arrive on the Red Carpet
What do the country's best chefs eat for breakfast on the biggest day of the year? Snack blogger Jennifer Leuzzi finds out on the red carpet at Avery Fisher Hall before the 2009 James Beard Foundation Awards.Categories
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JBF Trip Planner: our senior editor @annamowry tells us where to eat in New Orleans these days: http://t.co/dwk9t9W0wW
Here's one of the many June #jamesbeardhouse events that we're stoked for: Tim and Nancy Cushman of Boston's O Ya: http://t.co/9IpOSvyQK5
It's the truth! RT @Food52: The secret to James Beard's Strawberry Shortcake? Hard-boiled eggs: http://t.co/2OB5L8EV3o
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