On the Menu: December 20 to December 26

by jbfauthor on December 18, 2009

Here’s what happening at the Beard House next week: Monday, December 21, 7:00 P.M. Chicago’s Top Chef Stephanie Izard made television history when she became the first woman to take the top prize on Top Chef. She aims to repeat her success with the opening of her new Chicago restaurant, Girl and the Goat. Join us at the Beard House for a special sneak peek of Izard’s winning cuisine. Tuesday, December 22, 7:00 P.M. Flavors of Barcelona To celebrate the release of The Barcelona Cookbook (named after their award-winning Connecticut-based tapas bars), Andy Pforzheimer and Sasa Mahr-Batuz will pour bold Spanish wines and serve a menu of

Comments (0)

On the Menu: December 6 to December 12

by jbfauthor on December 04, 2009

Here’s what happening at the Beard House and around the country next week: Sunday, December 6, 6:00 P.M. 8th Annual Greens Holiday Party Join the James Beard Foundation Greens as we celebrate the holidays with great food and drink at the 8th Annual JBF Greens Holiday Party at the historic James Beard House. Don't miss this chance to explore our muse's home and sample culinary delights from some of the city's most exciting chefs. Master mixologist Michael Waterhouse will create delectable holiday cocktails using Bison Grass Vodka and Bull Dog Gin and a selection of fine wines from Palm Bay Imports and Stella Artois beers will also be served to keep everyone in good spirits. Monday, December 7, 6:30 P.M. Friends of James Beard Benefit: Milkwaukee

Comments (0)

On the Menu: November 22 to November 28

by jbfauthor on November 20, 2009

Here’s what happening at the Beard House next week: Thursday, November 26, 6:00 P.M. Thanksgiving Feast This Thanksgiving, leave the poultry thermometer and the casserole dishes behind and spend the evening at the Beard House enjoying a bountiful holiday menu of impeccably prepared American classics from this talented team of Art Institute chefs. For details and reservations, visit www.jamesbeard.org/events or call 212.627.2308. (Photo by Krishna Dayanidhi)

Comments (0)

Eat this Word: Harissa

by jbfauthor on November 13, 2009

WHAT? Tunisian hot sauce. This fiery, rust-colored condiment made from chilies, garlic, cumin, and olive oil is traditionally stirred into the broth ladled over couscous. Harissa is also used to add heat to many other Tunisian dishes, ranging from salads to brochettes. Commercially prepared harissa is available at specialty stores in the United States, but homemade harissa is easy to prepare and will last about a year if covered with a layer of olive oil and stored in the refrigerator. Neighboring Morocco and Algeria also use the condiment in their cuisines. WHERE? Mark Beaupre, Oliver Reschreiter, Kaushik Chowdhury, and David O’Reilly's Beard House dinner WHEN? November 13, 2009 HOW? Brown’s Orchard Lamb Loin with Red

Comments (0)