On the Menu: Asian Street Food Extravaganza

Brad Farmerie Brad Farmerie has been wowing us for years, from his innovative antipodal cuisine at Public to his recent victory at New York City's Cochon 555. For tomorrow's Beard House dinner, he and his Double Crown team will celebrate the Chinese New Year with a feast of reimagined and refined Asian street food. Check out the menu below (and view the official event page here): Hors d’Oeuvre Abundance > Prawn Toasts with Chile Sambal Fortune > Quail San Choi Bao Luck > Mandarin Oranges with Minced Pork and Prawn Paste Wealth > Slow-Braised Duck Spring Rolls with Double Crown XO Sauce Pairings: Clover Hill Brut 2003; Plymouth Gin and Seasonal Jam Cocktails Dinner For the Table > Sichuan-Pickled Cucumbers and Black Shiitakes; Coconut Brioche with Black Sesame Seeds; Chile–Scallion Buns; and Soy–Mushroom Butter

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On the Menu: January 30 through February 5

Walking up the Beard House back stairs Here’s what’s happening at the Beard House and around the country next week: Sunday, January 30, 12:00 P.M. Winter Harvest Brunch A standard-bearer for elevated comfort food, Buttermilk Channel has earned raves from critics and a local following devoted to the restaurant’s seasonal home-style cooking. Come see what all the fuss is about when chef Ryan Angulo brings his wildly popular brunch to the Beard House. Sunday, January 30, 12:00 P.M. Friends of James Beard Benefit: Tustin, CA Longtime Beard Foundation supporter Zov Karamardian will be joined by Food Network stars Michael Symon and Anne Burrell for this fantastic weekend benefit, which includes an extravagant dinner and exciting cooking demonstrations. Tuesday, February 1, 7:00 P.M

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Eye Candy: The Boar Hunt in the Greenhouse Gallery

Brad FarmerieLocated where diners meet and mingle before meals, the Greenhouse Gallery at the Beard House exhibits the works of up-and-coming and established artists who work with culinary themes. Currently on display is The Boar Hunt, a photo series by Peter Frank Edwards that documents the hunting, butchering, and cooking of a wild boar in the wilderness of South Carolina's Santee River Delta. "The premise was to get a great chef and put him with some great hunters and let them learn and experience different things from each other," says Edwards. The great chef? Brad Farmerie of NYC's Public, Double Crown, and the Monday Room. "Brad has a passion for pork, but had never hunted and harvested a pig," says Edwards. "We had a great and challenging time working on the project together. Chest-deep swamp water, long hikes through the swamp, listening for the pigs." The work was commissioned by Men's

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Eat this Word: Rillettes [ree-YEHT]

RillettesWHAT? Coveted crock. "I certainly had never had the happiness of seeing that brown mess spread on slices of bread and butter," recalled Honoré de Balzac of watching his schoolmates eat the savory spread he so desired. A native of Tours, the French literary legend may have belonged to one of the few families that couldn't afford the humble specialty of the region, where the fatty favorite is lovingly referred to as "brown jam." As with other pâtés and terrines, rillettes begin with chopped meat, salted and cooked slowly in fat (the recipe dates back to the 15th century Loire Valley, where it was likely created to use up leftover scraps of pork). The tender morsels are then shredded and stored in ramekins or crocks covered with additional fat. This age-old technique results in a rustic yet deliciously creamy paste that has aromas of garlic, bay leaf, thyme, and wine. Literally translated, rillettes means "plank," which probably refers to its appearance when

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