Recipe: Elizabeth Karmel's White Corn Pudding
In this custardy corn pudding from Elizabeth Karmel of New York's Hill Country, puréed sweet corn is spiked with spices and thickened with cheeses to make a sinfully rich side that will stand its ground next to any bite of brawny barbecue. Chef Karmel prefers frozen shoepeg corn, a mild cultivar that's named after the tiny wooden pegs that were once used to attach shoe soles to uppers. If you can't find it, any corn in your local frozen-food aisle will work fine. Get the recipe here, or try the dish at Saturday's Chefs & Champagne® New York.
On the Menu: July 12 through July 15
There's a lot to savor about next week's lineup of Beard House events.
Tuesday, July 12, 6:30 P.M.
East Village Social
One of NYC’s most historic and colorful neighborhoods, the East Village has experienced a culinary renaissance over the past few years with groundbreaking new restaurants popping up amid the skate stores and head shops. Guests at this walk-around tasting and cocktail party will enjoy a tantalizing tour of the East Village’s best eats.
Wednesday, July 13, 12:00 P.M.
Beard on Books: Harvest to Heat by Darryl Estrine and Kelly Kochendorfer
Harvest to Heat pays homage to the farmers and artisans who supply America's restaurants with top-
News Feed: June 7, 2011
A British perspective on barbecue. [Guardian]
Food makers get money and support from city officials. [NYT]
A sad tale of oyster shucking, in comic strip form. [Gilt Taste]
Move over, popcorn: funny ideas for snacks to enjoy with this summer's movies. [Chow]
News Feed: May 31, 2011
How to grow hops for your own brew. [SE]
Frank Bruni samples beer cocktails. [NYT]
USDA discards the food pyramid for a new "food icon." [Atlantic]
Negroni: the no-fail cocktail. [WSJ]
A New Englander strives to conquer Midwestern-style fruit pie. [WSJ]
Having a Smoke: JBF Vice President Mitchell Davis to Judge Barbecue Contest on the Food Network
The Food Network's Best in Smoke judges (clockwise from top):
chef and host Bryan Caswell, JBF vice president Mitchell Davis,
author Amy Mills Tunnicliff, and chef Tim Love
News Feed: May 3, 2011
Six-course meal served on New York City's L train. [Zagat Buzz NYC]
Vote for the most innovative chefs in America... [Chow]
...and for the best food blogs. [Saveur]
Mother's Day sweets. [Chow]
Jamie Oliver and his healthy message go on tour. [LAT]
Eye Candy: World Champion Ribs
At a mid-September Beard House event, lucky diners were treated to a slow-and-low feast prepared by IQUE BBQ, an award-winning team of chefs that has claimed victories throughout the competitive barbecue circuit. Their menu included these pecan-smoked ribs—a rack that helped them win the "Grand Champion" title at the 2009 Jack Daniel's World Championship Invitational Barbecue.
Feast your eyes on more photos here.
On the Menu: September 5 through September 11
Here’s what’s happening at the Beard House next week:
Friday, September 10, 12:00 P.M.
Harvest Lunch
The former executive chef of the Harrison and Citarella, Brian Bistrong has an impressive New York pedigree as well as a strong sensibility for what the city’s discerning diners want to eat. His menu at Braeburn transcends the traditional confines of comfort food, delivering dishes as sophisticated as they are crave-worthy.
Saturday, September 11, 7:00 P.M.
Sizzling Summer Barbecue
True barbecue enthusiasts know that the country’s best offerings can be found at cutthroat ’cue competitions. Now you can also find them at the Beard House, where the championship-winning IQUE BBQ Cooking Team—a
Test Your Eat-Q: Barbecue
As summer’s final stretch approaches, we know we’ll be seeking out some seriously slow-and-low eats. And while we’re on the subject, do you know the answer to this barbecue question?
Bones from this animal were found during an archaeological dig in the Czech Republic, uncovering “the world’s oldest barbecue”:
A. Brontosaurus B. Buffalo C. Woolly mammoth D. Hammerhead sharkWe’ve got a whole slew of trivia, so click here to see if you really have a clue about ‘cue.
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Thursday at the #jamesbeardhouse: Jason Barwikowski, formerly of PDX's Clyde Common and Olympic Provisions: http://t.co/RLwpLqOPU7
The @celebcheftour is coming to Sonoma's Gloria Ferrer Winery on June 1! Get your tickets now: https://t.co/LszcNhtQAf
By holding a Friends of James Beard Benefit, you can contribute to our scholarship program: http://t.co/tZVqUcRxvN
Cali's dairy farmers want more whey profits. NASA funds a 3D food printer. Saisons for summer. Today's food reads: http://t.co/KJ8iuHkYCk
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