Recipe: Poached Pears with Bitters–Almond Ice Cream and Caramel
If you've sauntered into a proper bar sometime during the past five years, you've likely noticed an outbreak of bitters, the high-proof cocktail ingredients that come in pint-sized bottles but offer intensely bitter flavor. Only a few drops will enliven any drink.
Just as they animate cocktails with extra depth and dimension, bitters can also inject complexity into food. When Marc Forgione explored the culinary potential of bitters at a Beard House dinner earlier this fall, he served a soulful ice cream flavored with almonds and Angostura (the workhorse in the bitters world), accessorized with Riesling, citrus, and winter spice–poached pears and a pear juice–sweetened caramel.... Read more >
Partnerships: Krug Champagne and Marc Forgione Team up for Dinners Benefiting JBF
Marc Forgione and Krug Champagne are joining forces for two elaborate dinners next week, and we're beyond honored that they have made JBF the sole beneficiary. The events, which will both be held at the Krug House New York in Chelsea, will feature seasonal tasting menus prepared by the Iron Chef himself, as well as a selection of incomparable Krug cuvées. After having recently tasted Forgione's cooking at the James Beard House, we can guarantee that this a not-to-be-missed experience. You can purchase tickets here.
News Feed: Highlights from Saturday's Chefs & Champagne® New York
Eater goes to Chefs & Champagne: photos, observations, and a slideshow. [Eater]
Grub Street also joined us on Saturday. [Grub Street]
Marc Forgione spices up
Recipe: Grilled Cheese Sandwiches with Fig Ketchup
Marc Forgione layers these gourmet grilled cheese sandwiches with Pecorino Gregoriano, a raw sheep’s milk cheese from Abruzzo—it's sweetness and acidity match well with the sandwich's spicy fig-based condiment. You can find it at high-end grocers and cheese shops; you can also order it directly from its producer, Marcelli Formaggi. Brebirousse d'Argental, Bellwether Farms Pepato, and stinkers like Ardrahan and Hudson Red are all good substitutes. Get the recipe here.
News Feed: May 13
Carol Blymire loved the behind-the-scenes bromance at the 2010 JBF Awards. [Alinea at Home]
What's on the menu at Anita Lo's new restaurant? Feng shui. [WSJ]
Francis Lam weighs in on the Marc Forgione–Ron Lieber feud. [Salon]
Where to find classic sodas in the Bay Area. [SF Gate]
News Feed: May 7
Marc Forgione recounts his work at the JBF Awards. [NY Mag]
Brooklyn Bridge Park's Pier names its food vendors. [WSJ]
The San Francisco Chronicle puts tequilas to the test. [SF Gate]
NOLA residents stock up on seafood as oil spill threat grows. [NYT]
Show Mom you care with this picnic from Chow. [Chow]
JBF Awards 2010: The Legacy Continues Opening Video
Learn about this year's James Beard Foundation awards theme, The Legacy Continues, from Foundation president Susan Ungaro.Ask a Chef: What is your favorite Halloween candy?
“Candy corn.” –Eric Hara, The Oak Room, NYC “Candy corn.” –Akhtar Nawab, formerly of Elettaria, NYC “Candy corn. Candy corn is a good time.” –Marc Forgione, Marc Forgione, NYCRecipe: Watermelon Soup with Jumbo Lump Crab Salad
Marc Forgione of Restaurant Marc Forgione prepared this refreshing chilled soup at our annual Chefs & Champagne event in the Hamptons. It’s fresh, light, and complex, and the watermelon’s brilliant hue is gorgeous to behold.
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