On the Menu: October 10 through October 16

Guests enjoy dinner at the Beard House. Here’s what’s happening at the Beard House and around the country next week: Sunday, October 10, 7:00 P.M. Sunday Supper Every Italian knows that there is no meal more special than the Sunday supper. For this familial feast, Food Network star Anne Burrell and Mark Ladner of NYC’s Del Posto will join forces with Cesare Casella of New York’s Salumeria Rosi to create an Italian feast that’s sure to rival grandma’s. Tuesday, October 12, 7:00 P.M. Artisanal Wine Dinner In a city known for culinary innovation, creative chef Shin Thompson does more than hold his own at Bonsoirée. Heralded as a “genius” in a recent three-star rave from the Chicago Tribune, Thompson is returning to the Beard House with another thrilling menu of

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Recipe: Cheese Latkes

cheese latkes Though it may sound like latke blasphemy, according to Mitchell Davis, JBF vice president and resident latke expert, the first latkes may actually have been made from cheese, not potato. This recipe yields sweet, breakfast-like pancakes that bear little resemblance to the usual Hannukah fare. Try them sprinkled with cinnamon sugar or doused in maple syrup.

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Recipe: Sonny's Special Potato Latkes

potato latkes Hannukah starts next week, which means it's time to get out your grater and cast-iron pans and start frying up some latkes. We think this is the recipe to beat, the one that took JBF vice president Mitchell Davis "to the top of the latke world," as he wrote in his 2002 book, The Mensch Chef. In 1995, Davis won the Foundation's latke cook-off with this version, which uses his mother's formula of one onion for every two potatoes.

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Recipe: Sonny's Special Potato Latkes

potato latkes Hannukah starts next week, which means it's time to get out your grater and cast-iron pans and start frying up some latkes. We think this is the recipe to beat, the one that took JBF vice president Mitchell Davis "to the top of the latke world," as he wrote in his 2002 book, The Mensch Chef. In 1995, Davis won the Foundation's latke cook-off with this version, which uses his mother's formula of one onion for every two potatoes.

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The Bookshelf: Gastropolis Discussion Recap

GastropolisA food-obsessed city with eight million people has eight million food voices, or at least that’s the premise behind the collection of 18 original essays that comprise Gastropolis: Food & New York City. The book’s editors, Annie Hauck-Lawson and Jonathan Deutsch, joined JBF vice president Mitchell Davis, who contributed to the project, for a fascinating Beard on Books reading and discussion on Wednesday. No book could contain all of the voices of a city, food or otherwise, Deutsch admitted, but in this project they attempted to capture emblematic stories of urban lives lived through food. Anchored in this multifaceted metropolis—where some grow and gather their food while others pay to be waited on and catered to—Gastropolis presents a pastiche of urban food experience, a gastro-polis, literally a city

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The Bookshelf: Gastropolis

Gastropolis"Is it any wonder in a city where apartments are built without kitchens and restaurant reservationists receive extravagant gifts from strangers that dining out in New York is inextricably linked to identity? In the realm of culturally marked behaviors, eating in New York is a triple whammy: you are what you eat, you are where you eat, and you are because you eat out." So says JBF vice president Mitchell Davis in "Eating Out, Eating American: New York Restaurant Dining and Identity," one of the many essays in Gastropolis: Food and New York City. Davis, along with the book's editors, Annie Hauck-Lawson and Jonathan Deutsch, will be on hand for our next session of Beard on Books on Wednesday. On Thursday we'll recap what is sure to be a fascinating discussion, but for now Mitchell suggests the ideal locales for various foodie posturings in the city that never

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Food Matters: JBF's Who's Who at NYU

Who's WhoYesterday, almost 25 years to the day after the Who’s Who of Food & Beverage in America was founded jointly by Cook’s and Restaurant Business magazines, our vice president, Mitchell Davis, participated in a panel at NYU Fales Library on the food world intelligentsia. (In 1990 the James Beard Foundation folded the Who’s Who into their annual awards program.) Organized and moderated by restaurant consultant and JBF Who’s Who member Clark Wolf (inducted in 2008), the panel addressed the changing role of elites in matters culinary. Wolf, who helped Cook’s publisher Christopher Kimball organize the Who’s Who group at its onset, asked panelists to describe how they think the food world has changed over the last 25 years. Davis, who completed his Ph.D. in NYU’s Food Studies department earlier this year, presented some of

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Staff Recipe: Eggplant Focaccia

Eggplant"When I can find them, I use a variety of eggplants of different sizes and colors to make an attractive pattern and to give a more complex eggplant flavor," says JBF Vice President Mitchell Davis of this summery focaccia from his cookbook, Kitchen Sense.

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Staff Recipe: Honeydew Soup

honeydew_427x318 Looking for the perfect way to cap off a summer meal? The recipe for this refreshing and delicately sweet fruit soup comes from JBF vice president, Mitchell Davis, and appeared in his encyclopedic cookbook, Kitchen Sense. The original recipe calls for honeydew melon, but Mitchell also gives a number of variations if you prefer to use cantaloupe, watermelon, or even peaches.

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Twitter Cook-off: Meet our Judges

gavel_427x318 The recipes have been pouring in, but who will be tasting these masterpieces? Our panel of esteemed judges hails from all areas of the food world—we’ve got a chef, a food stylist and cookbook author, and a few dedicated foodies too. Each has a keen eye for detail and a highly developed palate. First up is current Top Chef Masters contestant Anita Lo. One of our favorite NYC chefs, Anita’s restaurant Annisa has been at the top of critics’ lists for nearly a decade and her contemporary, elegant, and adventurous dishes always leave us wanting more. Next we have the dynamic husband-and-wife team of Chris and Jennifer McBride, founders and editors of the video restaurant guide www.savorycities.com. They’ve sampled the cuisine of

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