News Feed: March 22
The next season of Top Chef will be filmed in Washington, D.C. [Slash Food]
Chinese winemaking is on the up and up, but still murky for consumers. [WSJ]
After creating a kerfuffle for serving whale meat, a Los Angeles sushi restaurant has closed for good. [LAT]
A few strums on the chitarra will give you some neatly sliced pasta. [Atlantic]
Eye Candy: Peeping Tom
Tom Colicchio keeps a watchful eye over the Beard House kitchen as chefs from his various restaurants prepare a tasting menu for diners. Click here to see more photos of our celebration of the Colicchio empire.
Eye Candy: Brotherly Love
The Voltaggio brothers work together to plate a course of shima aji with salsify, quinoa, and morels. You can view more photos of the Top Chef finalists' thrilling dinner by clicking here.
(Click here to see our clip of Michael discussing his pigeon pastrami.)
Reel Food: Michael Voltaggio Talks Pigeon Pastrami
In a month full of deli delectables at the Beard House, Michael Voltaggio's interpretation of a pastrami sandwich could be the cleverest. In the video after the jump, the Top Chef winner describes the inspiration behind the dish and its components (make sure your computer's volume is up; the multitasking chef had our Kitchen Aid churning during this interview): Here's a look at the final plated dish:On the Menu: Top Chef Attack!
While the rest of foodie nation eagerly awaits the next helping of Top Chef, we're getting a between-seasons taste of the show's latest and greatest hitters. Tonight the Beard House is welcoming Top Chef host Tom Colicchio and the chefs who help keep his acclaimed empire humming, including Damon Wise of Craft and the folks at the just-launched Colicchio & Sons. Here's a peek at the menu:
Ricotta and Black Truffle Ravioli with Puntarelle and Slow-Cooked Egg
Halibut with Spring Onions, Black Garlic–Braised Mushrooms, and English Pea Purée
Stuffed Squid with Cavalo Nero, Black Risotto, Spicy Tomatoes and Cocoa Nibs
Suckling Pig with Fava Beans
Roasted and Braised Elysian Fields Lamb with Morels and Stinging Nettles
Meyer Lemon Napoleon
Milk Chocolate–Passion Fruit Panna Cotta with Salty Caramel and Sweet Milk Sorbet
But it
On the Menu: March 7 through March 13
Here's what's happening at the Beard House next week:
Monday, March 8, 7:00 P.M.
The Art of Craft
Though he became a household name as a Top Chef judge, Tom Colicchio has long been a celebrity in foodie circles. The winner of four JBF Awards, Colicchio began his culinary ascent at Gramercy Tavern and has since made an indelible mark on the industry with his empire of Craft restaurants. For this special dinner, he and the chefs of his NYC restaurants will create a menu of their signature straightforward yet nuanced cuisine.
Tuesday, March 9, 7:00 P.M.
Top Chef Sibling Rivalry
Superstar siblings Bryan Voltaggio and Michael Voltaggio kept Top Chef viewers riveted last season with their cutthroat kitchen rivalry. At this exciting event, Bryan
On the Menu: A Top Chef Comes to Dinner
For those of you experiencing Top Chef withdrawal, here's a little fix: Stephanie Izard, winner of season 4, is cooking at the Beard House on Monday. Take a look at her menu:
Hors d’Oeuvre
Foie Gras Torchon with Kumquats
Broiled Oysters with Horseradish Aïoli and Pancetta
Nantucket Bay Scallops with Acorn Squash and Brown Butter
Dinner
Sweet Onion Soup with Florida Stone Crab
Duck Fat–Poached Alaskan Halibut Cheeks with Duck Confit Ravioli, Honeycrisp Apples, and Apple Jus
Pan-Roasted Triggerfish with Smoked Goat Ragoût and D’Anjou Pears
Roasted Lamb Medallions with Spiced Raisin Sauce and Niçoise Olives
Rogue Creamery Smokey Oregon Blue Cheese with Bacon-Glazed Apples and Marcona Almond Butter
To view Izard's official event page,
News Feed: December 16
Danny Meyer discusses the expansion of Shake Shack, the fast food chain that's not fast food. [NYT] Fizzy cocktails for the holidays [Chow] Customers who loved Fabio's antics on Top Chef are packing into his new Los Angeles eatery, but the Los Angeles Times dining critic wants him to pack up his knives and go. [LAT] Is your favorite cheese stinking up the environment? [Slate] How to make rugelach [Atlantic]News Feed: December 10
Grub Street recaps the Top Chef finale. [Grub Street NY] Why not introduce tamales to your holiday eating traditions? [Chow] Gingerbread houses are a labor of love. [Chicago Tribune] Gail Simmons shows us how failed Top Chef dishes are done right. [F&W] New Orleans magazine gives props to the city's best chefs and eateries of 2009. [NO Mag]Will Kevin Make the Team?
We loved the Bocuse d’Or challenge on the last episode of Top Chef. Wondering what to do while you worry if Kevin will make the team? This weekend you can help support the 2011 American entrants and enjoy a little holiday cheer with Daniel Boulud at one of his Bocuse d’Or USA Foundation fund-raisers. Whether you prefer a holiday cooking class, a multi-course French feast, or a classic American brunch, Boulud is offering something for everyone.
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