Eat This Word: Yuzu


Yuzu

 

WHAT? Thought to be a hybrid of the sour mandarin and the Ichang lemon, yuzu is a golf ball-sized fruit with a thick bumpy rind that ranges from green to vibrant yellow depending on its ripeness. Although the fruit originated in China, the Japanese adopted this ambrosial gem as part of their traditional winter solstice yuzu-yu, a bath in which whole yuzu are wrapped in cheesecloth and floated in the hot water so the fruit's intoxicating aroma—with notes of lime, lemon, and grapefruit—rises to meet the bather. The ultra-tart yuzu is not usually eaten whole but is used as an accent in many traditional Asian dishes.

 

WHERE? The Art of Modern Japanese 

 

WHEN? August 21, 2014 

 

HOW? Black Cod... Read more >

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Eat This Word: Succotash

Succotash

 

WHAT? Indians introduced colonists to this mix of beans and corn (the Indian version sometimes included bear meat) and gave the dish its name, which derives from msickquatash, Narraganset for boiled kernels of corn. In A Tramp Abroad, Mark Twain listed succotash (along with possom, coon, and cobblers) among the food from home that he most craved while he was travelling. Ronald Reagan once used the word as a substitute for "Podunk" to mean a backwater place; in so doing, he incensed the 600 residents of Succotash Point, Rhode Island. Sadly, so many Americans were raised on loathsome frozen succotash vegetable mix, they've written off what food writer John Thorne has described as "a quintessential summer dish... with a wonderfully delicate flavor." ​

 

WHERE? Memphis Style 

 

WHEN? August 20, 2014 

 ... Read more >

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On the Menu: Week of August 18

A cocktail at the James Beard House

 

Monday, August 18, 7:00 P.M 
Along the 38th Parallel 
From Napa Valley to Calabria, the Ionian Islands to Alicante, some of the world’s most renowned destinations for exceptional food and wine are situated upon the 38th parallel. Celebrating its own spot on the latitude, Parallel 38 in Charlottesville, Virginia, features topflight Mediterranean plates and an ambitious wine program. 

 

Tuesday, August 19, 7:00 P.M 
Renegade Wine Dinner 
What do you get when you put a wd~50 kitchen alum and former Gilt wine director together? The highly-praised Pearl & Ash. Throw in a Tuesday Renegade Wine Dinner Series, a limited-access email list, an abundance of wine, and you’ve got the makings of an epic night. Get on our list before this dinner is sold out!

 ... Read more >

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Eat This Word: Hoecake

Hoe Cakes

Johnnycakes, ashcakes, battercakes, corn cakes, cornpone, jurney cakes, jonakin, jonikins, Shawnee cakes, and hoecakes (or hoe cakes) are all regional variations of flatbreads made with cornmeal, water, and salt. Since Native Americans showed the Pilgrims how to cook with corn, they are also most likely to have taught them how to make these precursors of our modern-day pancake. Hoe cakes were, as Culinaria United States notes, “supposedly created by slaves who cooked ‘journey’ cake batter on their hoes under the hot sun while working in the fields.” The original three-ingredient recipe has evolved during the last 400 years, and eggs, oil, butter, and even baking powder are now standard in most recipes. You can of course opt for a mix, but Aunt Jemima prefers wheat to cornmeal. Whichever recipe you use, the frying pan has become the cooking utensil of preference.

 

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On the Menu: Week of August 4

Wine Glasses

 

Monday, August 4, 6:00 P.M 
Friends of James Beard Benefit Dinner: New Orleans 
If you’re interested in hosting a benefit or would like to learn more, please contact Diane Harris Brown at dhbrown@jamesbeard.org or 212.627.1128. Proceeds support the Foundation’s scholarships and culinary programs.

 

Monday, August 4, 7:00 P.M 
Celebrity Chef Tour: Washington, D.C 
For reservations or more information, please visit celebritycheftour.com. For sponsorship opportunities, please contact Julie Marshall at 212.633.9145 or jmarshall@jamesbeard.org

 

Tuesday, August 5, 7:00 P.M 
The Mission Gem 
“On every dish, Des Voignes and his team surprise the palate,” wrote San Francisco Chronicle critic Michael Bauer in his three-... Read more >

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Eat This Word: Burrata

Burrata

 

WHAT? On the outside, burrata appears to be fresh mozzarella. But the inside holds a surprise—an unctuous mix of cream and cheese curds. Burrata originated in Apulia and Basilicata in southern Italy and is one of several pasta filata cheeses. These cheeses—mozzarella, provolone, and cacicovallo are examples—begin with the formation of curd. The curd is heated in hot water so that it becomes melted and smooth, and then stretched, which forms the characteristically smooth surface. Burrata can also be filled with butter or a butter-and-sugar paste, hence its name. Another variation is Burrata di Andria, which is wrapped in the leaves of the aromatic asphodel plant, a member of the lily family.​

 

WHERE? The Rich Table 

 

WHEN? August 12, 2014 

 

HOW? Burrata with Strawberry Gazpacho and Chicken Skin​

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On The Menu: Week of July 28

The James Beard House

 

Tuesday, July 29, 7:00 P.M 
Pushing the Frontier of Flavor 
Named after the Italian word for “rebel,” Ribelle lives up to its moniker with food that’s “startling, inventive, and smart,” as Devra First wrote in her rave four-star Boston Globereview. The eclectic, skillfully composed menu is overseen by Tim Maslow, a Momofuku Ssäm Bar alum and a 2014 Rising Star award semifinalist.

 

Wednesday, July 30, 7:00 P.M 
Tour of Eastern Provinces 
Long before loonies and Mounties were even a twinkle in Canada’s eye, the majestic nation boasted a rich culinary history rooted in bountiful natural resources. Join us at the Beard House when this talented group of Canadian chefs shows us how they do it up north.

 

 

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On The Menu: Week of July 21

In the Beard House Kitchen

 

Monday, July 21, 7:00 P.M 
New England Summer 
Though they were pitted against each other as semifinalists for the 2014 JBF Best Chef: Northeast award, Tyler Anderson and Joel Viehland will be putting their friendly competition aside to collaborate on this elegant Beard House dinner. The chefs, who share a commitment to sustainability and impeccable ingredients, will prepare a lovely New England–inspired seasonal menu

 

Tuesday, July 22, 7:00 P.M 
Allure of Southeast Asia
Leah Cohen gained fame as a Top Chef contestant, but she proved her culinary chops with the opening of the New York Times two-starred Pig and Khao, where she serves creative contemporary iterations of foods from her mother’s native Philippines. For this dinner, Cohen has designed a menu to showcase the cuisines of... Read more >

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Eat This Word: Asian Pears

Asian Pear

 

WHAT? Sometimes called apple-pears, Asian pears are not, in fact, a cross between the two, but are rather the pear varieties that grow in China and Japan. (For the last century, we’ve grown them in the United States as well, mostly in the Northwest.) But Asian pears, though juicy like a pear, are apple-shaped and have the crispness of a good apple. In Japan, where they are known as nashi, they are a popular autumn dessert, served in neatly peeled slices. Asian pears come in various shades of russet and yellow, depending on the variety. They may be the ancestor of our more familiar Western pears.​

 

WHERE? Friends of James Beard Benefit Dinner in Walla, Walla, WA

 

WHEN? July 18, 2014 

 

HOW? Blue Cheese with Asian Pears 

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On the Menu: Week of July 14

The James Beard House

 

Here's what’s happening at the James Beard House next week: 

 

Monday, July 14, 7:00 P.M  
Bastille Day Elegance 
David Gilbert is revolutionizing fine dining in Detroit with the recent opening of Marais, hailed as “Restaurant of the Year” by Hour Detroit, which described a meal there as “simply extraordinary.” Stints working for Thomas Keller and Michel Bras are obvious influences: Gilbert’s extremely ambitious, elegant menu is executed with aplomb.

 

Tuesday, July 15, 6:30 P.M 
Summer Wine Dinner at Cookbuzz Wine Studio 
Join the James Beard Foundation Greens (foodies under 40) as we celebrate summer at the acclaimed Corkbuzz. The chefs at Corkbuzz will prepare a delicious multi-course menu highlighting... Read more >

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