'Gram Worthy: Fluke Crudo and Uni with Asian Pear, Concord Grapes, and Puffed Tapioca

 

If you love to see what happens behind the scenes in restaurants, drool over gorgeous food photography, and creep on your favorite chefs (we're majorly guilty of this!), then be sure to follow us on Instagram, where our editors deliver eye-catching dispatches from the Beard House and beyond. 

 

Named for its perch on a picturesque San Francisco slope, the casually elegant Hillside Supper Club boasts a seasonally driven menu of Italian-influenced California fare. During their recent Beard House dinner, chefs Tony Ferrari and Jonathan Sutton dazzled guests with an array of elegant, autumn dishes from p... Read more >

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Recipe: Rocco DiSpirito's Tuna Crudo

 

Rocco DiSpirito deftly demoed this tuna crudo with lemon, Italian chiles, and capers that he served at our Taste America dinner in Miami, dispensing useful cooking and nutrition tips at the same time. A self-described “former butter-holic,” DiSpirito says he’s now “healthier than he’s ever been,” insisting that “if you change your diet and lifestyle, you can reverse any sickness.” Want to try your hand at the All-Star's vibrant crudo? Get the recipe here.

 

For tickets and more information about the chefs and vendors appearing, check out jbftasteamerica.org. Follow us on Twitter... Read more >

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Beard House Highlight: Whitefish Crudo with Citrus, Mango, Purslane, Pickled Fresno Chiles, and Chile Oil

 

Whitefish Crudo with Citrus, Mango, Purslane, Pickled Fresno Chiles, and Chile Oil / Phoenix Chowdown

 

Usually, when I hear that a dish contains whitefish, I immediately think of the creamy, smoky, fishy salad that my grandmother and mother love to schmear on a bagel—a spread that I've never embraced and have actively tried to avoid. But at Upward Projects's Beard House dinner last month, all thoughts of the intensely pungent Jewish staple of my childhood have been all but erased. Chris Newstrom, the talented chef at the helm of this Phoenix-based restaurant group, opened my eyes and my palate to the wonderful world of whitefish—this time reimagined as a late-summer crudo. Incredibly fresh and light, the... Read more >

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Eye Candy: Hamachi Crudo with Charred Cara Cara Oranges and Tangerine–Yuzu Dressing

 

Set in a historic factory, Manhattan’s Chelsea Market is now home to some of the city's finest epicurean shops and restaurants. For our recent seventh annual Sunday Supper at Chelsea Market, we brought together a formidable group of chefs to prepare a convivial family-style feast, served at a nearly 300-foot-long communal table in the market’s main hall. One of the highlights of the evening was this vibrant Hamachi Crudo with Charred Cara Cara Oranges, Water Chestnuts, and Tangerine–Yuzu Dressing created by Cull and Pistol's chef David Seigal. Easy on the eyes and bursting with flavor, this dish earned rave reviews from our guests.

 

View this event's menu and details ... Read more >

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Eye Candy: Bombster Scallop Crudo

Chefs Richard Garcia and Matthew Maue prepared this gorgeous bombster scallop crudo—accompanied by whipped salsify, blood orange, caramelized pears, lime, and marcona almond gremolata—at their Beard House dinner earlier this month. Click here to see more photos of their celebration of Spanish cuisine.

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