News Feed: The Road to the Beard House

While most dinners at the Beard House appear to go off without a hitch, there are ample opportunities for a few snags behind the scenes—and not only in the kitchen. Endless planning goes into bringing chefs and their ingredients to our venue on West 12th Street in New York City, and the trip can involve countless people, more than one mode of transportation, and, in Pino Posteraro's case, a daunting passage through airport customs. Check out this article from Vancouver magazine, which follows the Canadian chef's footsteps as he endures the strenuous, but ultimately rewarding journey to the Beard House kitchen.

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Recipe: Limoncello Cheesecake

Limoncello CakeItalian-born Pino Posteraro’s Mediterranean-inspired meal at the Beard House included this light and delicious cheesecake. Its delightful, refreshing lemon taste comes from limoncello, a lemon-scented digestif from Italy—perfect for warm summer days by the sea. To simplify the recipe, you can serve the cake on its own or with store-bought orange marmalade.

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Eat this Word: Limoncello

LimoncelloWHAT? Lemon-aid. "Sweet, fragrant, powerful and very easy to drink," says World Food Italy guidebook about the traditional lemon-scented digestif from the Amalfi coast. Culinaria: Italy adds that limoncello is "just as essential an end to a Campanian meal as grappa or anise liqueur is in other regions." Until recently, limoncello was hand produced by artisans, or made at home from prized recipes; lately, commercialization of the liqueur has begun, often substituting inferior products. Authentic limoncello is made from Italy’s indigenous, aromatic Nostrano lemons, but it is possible to make an approximation of the intensely citrusy drink by infusing alcohol with lemon peel for 20 days or more, then mixing it with sugar syrup. Can't get your hands on Nostrano lemons? The next best thing is to have a lemon tree, or a friend with a lemon tree. Serve limoncello very cold in very small glasses. WHERE?

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