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News Feed: August 31, 2011

by jbfauthor on August 31, 2011

watermelon–cucumber skewersWhat to do with those end-of-season green tomatoes. [NPR] Pigskin moves from the football field to the dinner table. [AP via Eater] More chocolate research: cocoa found to smell like meat and cabbage, among other foods. [Bon Appétit] Five dishes to try before summer slips away. [NYT] Inspiring Philadelphia

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On the Menu: October 24 through October 30

by jbfauthor on October 22, 2010

A view of the Beard house from the back patio. Here’s what’s happening at the Beard House and around the country next week: Sunday, October 24, 12:00 P.M. Tutto Toscana Brunch The classic Italian brunch may be the simple duo of cappuccino and cornetto, but we knew the country’s culinary crema would do wonders with the American breakfast when given the chance. In their farewell to the Apicius culinary school’s Tutto Toscana series, the faculty will prepare a delicious brunch that draws on Tuscany’s culinary traditions. Monday, October 25, 7:00 P.M. East Coast Meets Spain Named after the Spanish word for “foam,” Espuma also evokes the Delaware restaurant’s coastal locale, which offers endless inspiration for Jay Caputo’s New American cuisine.

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On the Menu: October 17 through October 23

by jbfauthor on October 15, 2010

Guests mingle before dinner at the Beard House. Here’s what’s happening at the Beard House and around the country next week: Sunday, October 17, 5:30 P.M. Friends of James Beard Benefit Jean-Louis Palladin Dinner The incredibly talented chefs collaborating on this innovative dinner are at the forefront of the new, high-voltage Vegas cuisine, serving modern, inspired, sophisticated, and luxurious food to discerning Sin City diners. Join them for a spectacular dinner benefitting the Jean-Louis Palladin Professional Work/Study Grant and honoring the late, great Jean-Louis Palladin. Monday, October 18, 7:00 P.M. Le Bec-Fin Alum For the past three years, we’ve recognized Charles Roman, an alum of Philadelphia’s Le Bec-Fin and Vetri, as a JBF

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News Feed: September 14

by jbfauthor on September 14, 2010

A view from the back patio of the Beard House.Upcoming Beard House guest, Miami's Forge, is a restaurant to try. [Chicago Tribune] Inside the French Laundry's kitchen. [SFGate] Michelle Obama addresses the restaurant industry. [WSJ] Whole Foods implements sustainability-rating program. [Dine & Cook] Cloned

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On the Menu: August 22 through August 28

by jbfauthor on August 20, 2010

Walking up the Beard House back stairs Here’s what’s happening at the Beard House next week: Monday, August 23, 7:00 P.M. Four-Diamond Farmland Feast The bucolic Joseph Decuis offers guests a unique culinary experience at its AAA Four-Diamond eatery, boutique inn, heritage farm, and Wagyu-raising cattle ranch. Executive chef Aaron Butts, who completed high-profile stages at the Fat Duck and El Bulli, oversees the modern American cuisine. Wednesday, August 25, 7:00 P.M. Seasonal Seafood Celebration Chef and owner Mike Stollenwerk has been reeling in the praise from critics like the Philadelphia Inquirer’s Craig LaBan, who raved that Stollenwerk “ranks among the city’s best seafood cooks,” while Philadelphia magazine recently declared

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On the Menu: August 1 through August 7

by jbfauthor on July 30, 2010

Guests mingle in the Beard House. Here’s what’s happening at the Beard House and around the country next week: Monday, August 2, 6:00 P.M. Enlightened Eaters: A Workshop Our series on cooking seasonally continues when Top Chef contestant and natural foods chef Andrea Beaman returns to teach guests how to prepare delicious summer dishes with just-picked ingredients from local markets. Participants will learn how to maximize the health benefits of locally sourced food by cooking meals packed with nutrients as well as flavor. Tuesday, August 3, 7:00 P.M. Modern Asian When former Buddakan NYC chef Michael Schulson opens a new restaurant, Asian food lovers sit up and take notice. Schulson, as per Frank Bruni, “breathes intelligence and creativity” into his

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On the Menu: June 6 through June 12

by jbfauthor on June 04, 2010

Here’s what’s happening at the Beard House next week: Monday, June 7, 7:00 P.M. Southern Sweethearts At MiLa, named for their home states of Mississippi and Louisiana, co-chefs Allison Vines-Rushing and Slade Rushing serve their cultivated Southern fare to captivated New Orleans diners. The celebrated husband-and-wife team has earned nonstop raves from critics like Brett Anderson of the Times-Picayune, who praised the chefs’ “artful and ingredient-driven” cuisine. Tuesday, June, 8, 7:00 P.M. Sustainable Seafood Feast Sam Talbot charmed viewers on Top Chef, and he plans to do the same at his upcoming restaurant at the

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Eye Candy: Coffee as Dessert

by jbfauthor on April 01, 2010

David Katz, chef and owner of the popular Mémé Restaurant in Philadelphia, treated Beard House diners to his beautifully crafted New American cuisine last week. We loved his playful, multitextured dessert: coffee gelée with almond cream, chocolate puffed rice, and orange powder. See more photos of his marvelous menu here.

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Ask a Chef: Jose Garces, where should we eat in Philadelphia?

by jbfauthor on March 31, 2010

After attracting local acclaim for his Philadelphia fleet of Latin-inspired eateries, Jose Garces rose to national prominence in the blink of an eye, medalling at the Beard Awards, publishing a cookbook, and winning The Next Iron Chef all within a single year. While the American–Ecuadorian chef may be on his way to becoming a household name, you can still find him at his favorite Philly haunts. See his top picks in the City of Brotherly Love here.

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On the Menu: Modern American Grill

by jbfauthor on March 02, 2010

Carlo deMarco After apprenticing with renowned JBF Award winner Georges Perrier (Le Bec-Fin), Carlo deMarco set out on his own in the Main Line area of Philadelphia. After opening 333 Belrose and Firecreek Restaurant & Bar, he quickly attracted his own fans and accolades (including a coveted “Chef to Watch” designation from Esquire). We’ll get a taste of his contemporary American cuisine to the Beard House on Friday, March 5: Apple Trio > Apple Cider Bisque with Crisp Apple Chips; Green Apple, Bibb Lettuce, and Maytag Blue Cheese Salad with Candied Walnuts; and Chicken Livers with Spiced Apple Compote Pan-Seared Copper River Salmon with Warm Black Lentil Salad, Lobster–Tarragon Sauce, and Micro-Arugula Coffee and Macadamia–Crusted Pork Tenderloin with Slow-Roasted Yams and Mango, Lime, and Ginger Salsa Candied Bacon–Crusted Squab Breast with Anson Mills Grits, Molasses-Spiked Collard Greens, and Jus

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