Eye Candy: Coffee as Dessert

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?

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

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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Eye Candy: French–Asian Fusion

torte A group of Philadelphia-area chefs gathered at the Beard House last month to prepare a menu of French classics with decidedly Asian ingredients. For dessert, the group served a Valrhona white chocolate torte with yuzu curd and green tea mousse. See more photos from the event here. (Photo by Bobbi Lin)

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Recipe: White Bean and Cauliflower Soup with White Truffle Oil

cauliflower and white bean soup Take a break from your Thanksgiving leftovers with this delectable white bean and cauliflower soup from Richard Landau and Kate Jacoby of Horizons in Philadelphia. For a splash of luxury, the purée is finished with white truffle oil, the best that you can afford. "Buy a quality truffle oil and it will be your friend for life, " insists Landau.

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