Reel Food: The Berkshire Cure-All

 

Ever wondered what happens behind the scenes at a James Beard House dinner? When Brian Alberg and a team of chefs came to the House recently for their annual Berkshire Cure-All event, they showed us this video about their 2013 visit. Featuring interviews with the farmers who grew the food for their seven-course menu, behind-the-scenes looks at prep and service, and even some late-night trash-talking at Prune, it's a true taste of the Beard House experience.

 

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On the Menu: Week of May 6

 

Here's what's going at JBF next week:

 

Monday, May 7, 6:00 P.M.
The 2012 JBF Awards Ceremony and Reception
Join host Alton Brown and the nation’s top chefs at the event that has become the social and gastronomic highlight of the year. All the chefs contributing to this year’s gala reception either knew or were inspired by James Beard and have selected a favorite recipe from one of his books to use as inspiration for their own dish. The menu is sure to be delicious, innovative, and fun. What better way to celebrate the James Beard Foundation’s anniversary and 25 years of food at its best?

 

Monday, May 7, 7:00 P.M.
Chef's Allen Reunion Dinner Party
In addition to being one of Florida’s most accomplished toques, Allen Susser has... Read more >

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On the Menu: March 30 through April 7

James Beard House

 

Here's what's happening this week at the Beard House and beyond:
 

Friday, March 30, 7:30 P.M. through Sunday, April 1

New Jersey Food and Wine Festival
The 4th annual New Jersey Wine & Food Festival at Crystal Springs Resort is a celebration of wines and chefs from around the nation. Held at the state's only four-season resort, Crystal Springs, the weekend's events are designed to allow food and wine lovers to meet and mingle with chefs, winemakers, and fellow wine aficionados. The centerpiece of the Festival is the Grand Tasting, featuring 25 restaurants, 30 wineries, a VIP experience, a live orchestra, and an exciting silent auction. The weekend also includes a variety of dynamic chef- and winemaker-led seminars featuring award-winning small-production wines; a unique look at Crystal Springs's 120,000-bottle wine cellar; and... Read more >

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On the Menu: May 22 through May 28

On the Menu Tuesday, May 24, 7:00 P.M. Relais & Châteaux Uncorked Long before “housemade” and “local” joined the popular culinary lexicon, JBF Award nominee Ryan Hardy was leading the country’s budding sustainability movement at Montagna, located in the Relais & Châteaux–designated Little Nell. For this special Beard House dinner, Hardy’s tempting cuisine will be paired with boutique wines from Betts & Scholl. Wednesday, May 25, 7:00 P.M. Vermont Heirloom Farm Dinner A native Vermonter committed to using local suppliers, chef Jason Merrill of the ultra-exclusive Quechee Club has designed an impeccable spring menu to showcase his favorite heirloom ingredients and growing practices. Each course will be accompanied by a biodynamic wine. For details and

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