On the Menu: Thursday, April 14, 2016

 

Here’s a taste of what’s on tap today at the Beard House.
 
 

Virgina Spring Supper, 7:00 P.M. 
Joy Crump, FOODĒ and Mercantile, Fredericksburg, VA
 

Virginia is for lovers—or food lovers, more specifically. Talented toque and Top Chef contestant Joy Crump charms diners with market-driven fare at her two Fredericksburg hot spots, FOODĒ and Mercantile, and tonight she'll set our table with the best of mid-Atlantic spring bounty, including dishes like Rib-Eye with Tomatoes and Worcestershire Cream; Smoked Potato Chips with Sorghum–Mustard Pretzels and Chipotle Caramel Corn; and Renegade Chicken with Hot Virginia Honey.
 
 
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Ask a Chef: "Top Chef" Fan Favorite Kenny Gilbert

 

You may recognize Kenny Gilbert as a Top Chef fan favorite, but these days, he’s known for slinging seasonal Southern fare at his Florida hot spot, Gilbert's Underground Kitchen. With an impressive résumé and a roster of celebrity clients that includes Oprah, Gilbert is sure to impress Beard House diners next month with his sophisticated takes on Southern staples. In anticipation of his upcoming dinner, we spoke to Gilbert about his alligator-forward menu, his love for Asian food, and what his fellow Top Chef alums are up to.

 

What is your inspiration behind the menu for this Beard House event?

I want to showcase my current culinary path. I've come full circle in my... Read more >

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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.

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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.

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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

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