News Feed: November 8
Will Gulf of Mexico oysters make it in the marketplace? [WSJ]
A camera can make unappealing food drool-worthy. [NYT]
A farmer makes a case to eat the entire vegetable. [Atlantic]
Fry up some chicken skin. [Salon]
News Feed: September 13
Sous-vide + duck breast = perfection. [SE]
Grab some grappa from Michigan. [Chicago Tribune]
The king of vegetables. [Salon]
An obscure grape makes a big splash in Napa. [SFGate]
Graeter’s ice cream: four generations and counting. [NYT]
On the Menu: May 16 through May 22
Here’s what’s happening at the Beard House and around the country next week: Monday, May 17, 7:00 P.M. Seasonal French When CIA alum Humberto Campos Jr. followed his dream of opening his own restaurant, his labor of love turned out to be one of the region’s most romantic gems. Join him for a menu of the French-inspired seasonal cooking that has earned him four stars from the Star-Ledger. Tuesday, May 18, 7:00 P.M. Relais & Châteaux Series: Four-Star Dining When 2010 JBF Award nominee Daniel Humm took over the kitchen at Eleven Madison Park in 2006, the food world sang his praises. Since then Humm has really been humming; in
Eye Candy: Beard House
Roasted octopus with capers, smoked paprika, and endive, an hors d'oeuvre prepared by Joel Harloff at a dinner celebrating Hall Wines of Napa Valley.
June 8, 2009, The Beard House, NYC
(Photo by Michael Johnston)
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@beardfoundation
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
Getting to know sunchokes. @NPRFood invents the Saltwich, the world's saltiest sandwich. Today's food reads: http://t.co/4tGWcjYXmb
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