Eye Candy: A Top Chef's Tortellini

tortellini When Mike Isabella came to the Beard House last month, he swiftly dashed away any doubts that he could cook incredible food beyond the judges' table. His menu was stunning from start to finish, but we especially loved these delicate veal-sweetbread tortellini, which were surrounded by perfectly salted country ham broth, cauliflower purée, and pickled baby vegetables. You can see more photos of Mike Isabella's Beard House dinner on our Facebook page.

Comments (0)

Recipe: Mike Isabella's Rice Bean Arancini with Bacon and Cheddar

Rice Bean Arancini with Bacon and Cheddar Sicilians have been frying leftover risotto into golden, bread crumb-coated arancini for centuries (and it’s not hard to see why). Mike Isabella of Graffiato and Top Chef fame plays on this age-old recipe by crafting his arancini from rice beans, the tiny legumes that resemble grains of rice but boast a softer, creamier texture. For an added twist, he also stuffs his fritters with hunks of bacon and sharp cheddar cheese. Get the recipe here.

Comments (0)

On the Menu: Bryan Voltaggio

Bryan Voltaggio Since making it to the finale on Top Chef, Bryan Voltaggio has been on fire, earning a 2010 JBF Best Chef nomination and the widespread praise of critics and diners. At tonight's Beard House dinner, chef Voltaggio will treat guests to a taste of his electrifying, modern cuisine. The event is booked solid, so we're left to only imagine what it will be like to feast on his menu, which is listed below: Hors d’Oeuvre Celeriac Macarons with Foie Gras and Cara Cara Orange Lobster Crackers with California Estate Osetra Caviar, Chives, and Crème Fraîche Chips and Dip > Ibérico Lomo and Barbecue Potato Chip Edible Mojitos with Sea Foam Crispy Hay–Smoked Oysters with Ramps Pairing: Champagne Gardet Chigny-Les-Roses Brut Reserve NV Dinner Spring Garden > Beets with Timothy Hay–Smoked Carrots, Radishes, Soil, Fiddleheads, and Sheep’s

Comments (0)

Eye Candy: A Top Chef at the Beard House

Richard Blais and team in the Beard House kitchenTop Chef All-Stars contestant Richard Blais and his team pose for a photo in Beard House kitchen after preparing a meal of the chef's signature creative cuisine. Check out photos of the food here.

Comments (0)

On the Menu: Richard Blais

Richard Blais Fans of Top Chef know Richard Blais for his hyper-modern technique and creative reinventing of classic cuisine. For tonight's unique event, the superstar chef will stay true to form, serving a menu of elegant dishes inspired by the haute hamburgers offered at his renowned Flip Burger Boutique. Here's the menu: Hors d’Oeuvre Scotch Eggs with Chorizo and Pimentón Spanish Mackerel Tartare with Passion Fruit Thai-bouleh Swedish Meatballs Chaud-Froid Pairing: Champagne Henriot Brut Souverain Dinner An Egg with Breakfast Flavors Pairing: Trimbach Cuvée Frédéric Émile Riesling 2004 Spanish Mackerel Crudo with Fried Chicken and Sesame Seed Ice Cream Pairing: Hubert Lamy Les Tremblots Puligny-Montrachet 2007 Border Spring Farms Lamb with Aromatic Yogurt and Kaffir Lime Pairing:

Comments (0)

Pages