Awards Watch: Media & Book Awards, in Photos

While we wait for things to get going at Lincoln Center, here are some photos from last night's Media & Book Awards at Espace: (Photos by Kent Miller)

JBF President Susan Ungaro poses for a photo with Kelly Choi, Andrew Zimmern, and friends

A row of reception cocktails

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On the Menu: April 18 through April 24

Here’s what’s happening at the Beard House next week: Monday, April 19, 7:00 P.M. Garden State Bounty For his second trip from the Liberty House to the Beard House, chef Philip Campanella is joining forces with chef and seasonal-dining advocate Jerry Villa to cook up a dinner that showcases local bounty from the fertile fields of the Garden State. Tuesday, April 20, 7:00 P.M. Best of San Francisco Gregory Short served as Thomas Keller’s sous-chef at the French Laundry before working throughout France in restaurants like Taillevent. Now at Masa’s, he is joined by pastry chef John McKee and master sommelier Alan Murray in

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Awards Watch: Awards Theme and Hosts Announced

Beard medallion Italian maven Lidia Bastianich, fusion pioneer Wolfgang Puck, and kitchen science cognoscente Alton Brown will share the podium at this year's James Beard Foundation Awards, which will go down on Monday, May 3, at Lincoln Center. The theme of this year's ceremony is "The Legacy Continues," a nod to the lasting impact that James Beard and his successors have had on American cuisine. We're asking every chef who has won our Outstanding Chef award (Daniel Boulud, Thomas Keller, Grant Achatz, and others) to shine a spotlight on chefs whom they believe are extraordinary examples of excellence in our culinary world. The 2010 Awards Gala Reception will feature dishes from these established and emerging talents from around the country. (Some of our Outstanding Chef winners will be handing out this year's medals, so expect to see some of the big names in the house, too). We've also tapped Kelly Choi, host of Eat Out NY and Top Chef

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Recipe: Scallops with Parsnip Purée and Lemon Beurre Monté

scallops-and-parsnip At your next dinner party, impress your guests by whipping up some impressive-sounding but deceptively simple beurre monté. Deemed the workhorse sauce by Thomas Keller, beurre monté is prepared by whisking pieces of butter into hot water to create an emulsion. The sauce gets some extra luxury from lemon juice and truffle oil in this scallop recipe. You’ll wonder why you never tried it before.

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Field Trip: Going for the Gold at Bocuse d'Or USA

Bocuse d'Or Even with the Winter Olympics on the horizon, it’s hard to imagine a display of patriotic pride—or foodie frenzy—greater than what we saw in the Bocuse d’Or USA bleachers at the Culinary Institute of America this weekend. Scores of boisterous culinary students and gastro fans gathered to support the 12 chefs competing for the chance to represent America at the Bocuse d’Or in Lyon in January 2011. Each chef, assisted by a commis, faced the same challenge: prepare a salmon dish and a lamb dish for an intimidating all-star lineup of judges that included Daniel Boulud, Thomas Keller, and Grant Achatz. It made Iron Chef look like a school talent contest.

StudentsMacKenzie Arrington (CIA, Bachelor’s, 2009) and Vinny Dyevoich (CIA,... Read more >

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What's in a Name: Per Se

“Per Se, quite frankly, was named because we were looking at the ampersand symbol and found that in the word ‘ampersand’ is the word ‘per se.’ We researched the definition of “per se” and found it meant something unique—something ‘in and of itself.’ It really personified what the restaurant was going to be. Despite the fact that its philosophical and culinary roots are based on the French Laundry, Per Se has its own personality; it is its own restaurant.” –JBF Award Winner Thomas Keller

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