Eye Candy: Escargot with Garlic–Herbsaint Cream

Finished with a garlic and Herbsaint–flavored cream (the latter is a brand of anise liquor that was originally produced in New Orleans as an absinthe substitute), these escargot were a true taste of Crescent City cuisine. Brian Landry, who helms the century-old Galatoire's, served them during the reception that preceded his Beard House dinner. Click here to view more photos of chef Landry's dinner.

Comments (0)

Recipe: Café Brûlot

Imagine starting your Monday with a cup of coffee like this: scented with citrus and cinnamon, spiked with liqueur, and... set on fire! While we don't recommend that you actually try making this popular New Orleans drink after rolling out of bed, we do think it would make for a eye-popping dinner party finale.

Comments (0)

On the Menu: March 21 through March 27

Here’s what’s happening at the Beard House and around the country next week: Sunday, March 21, 3:00 P.M. Friends of James Beard Benefit A once-in-a-lifetime gathering of New Orleans chefs. This walk-around tasting is a benefit for the James Beard Foundation, America's preeminent culinary Foundation. Monday, March 22, 7:00 P.M. Team Vermont Writing about Vermont’s culinary renaissance in the New York Times, Mark Bittman raved that the state’s new locavore cuisine “can hold its own anywhere in the world.” Join us as the chefs at the forefront of this gastronomic movement treat Beard House diners to a taste of the

Comments (0)

Awards Watch: Awards Nominee Announcement on Monday

Make sure that your computer screen is tuned into our Twitter feed, @beardfoundation, on Monday morning: we'll be live-tweeting the Awards nominations from the Palace Café, the acclaimed New Orleans institution from chef Dickie Brennan. Kick-off time is 10:00 A.M. EST.

Comments (0)

Awards Watch: Awards Theme and Hosts Announced

Beard medallion Italian maven Lidia Bastianich, fusion pioneer Wolfgang Puck, and kitchen science cognoscente Alton Brown will share the podium at this year's James Beard Foundation Awards, which will go down on Monday, May 3, at Lincoln Center. The theme of this year's ceremony is "The Legacy Continues," a nod to the lasting impact that James Beard and his successors have had on American cuisine. We're asking every chef who has won our Outstanding Chef award (Daniel Boulud, Thomas Keller, Grant Achatz, and others) to shine a spotlight on chefs whom they believe are extraordinary examples of excellence in our culinary world. The 2010 Awards Gala Reception will feature dishes from these established and emerging talents from around the country. (Some of our Outstanding Chef winners will be handing out this year's medals, so expect to see some of the big names in the house, too). We've also tapped Kelly Choi, host of Eat Out NY and Top Chef

Comments (0)

Recipe: Catfish Court-Bouillon

catfish court bouillon While French court-bouillon is a light poaching liquid made with mirepoix, bouquet garni, and acidic elements like lemon or wine, its Cajun descendant is a hearty fish stew. JBF Award Winner Donald Link uses cornmeal-dredged catfish and jalapeño pepper to ramp up the good ol' New Orleans flavor of this authentic recipe.

Comments (0)

Eye Candy: Cajun-Style Boudin Balls

boudin balls JBF Award Winner Donald Link, Ryan Prewitt, and Stephen Stryjewski passed around these traditional Cajun-style boudin balls—battered and deep-fried globes of pork sausage and rice—during the reception of their Big Easy–style Beard House dinner. Click here to see more images of the meal. (Photo by Tom Kirkman)

Comments (0)

Jobs We Love: Donna Cavato

ESY NOLA Putting down roots in a space that once held Katrina's swelling floodwaters, the Edible Schoolyard of New Orleans launched in 2005 as the first affiliate of Alice Water's garden and kitchen classroom project in Berkeley. With the help of over 300 eager students, the program has become a vital part of the city's community, providing organically-grown food and culinary education. We contacted the program's founding director, Donna Cavato, to hear about her work and why she's optimistic about America's eating habits. Read the interview here. Update: We misreported the number of children who participate in ESY NOLA. The program currently serves over 700 students.

Comments (0)

Pages