by jbfauthor on January 22, 2010
WHAT? The world is your oyster plant. For such a mild-mannered root vegetable, salsify has attracted an unusually high number of ardent defenders and passionate detractors. Unique, delicate, superb, mild, mysterious, its champions insist. Bland, mushy, faded, forgettable, its critics rejoin.
Salsify is also known as oyster plant, because when cooked, it's alleged to taste like the mollusk. (More disagreement on this point.) There are, however, a few facts everyone concedes: Salsify is a carrot-shaped winter vegetable. Thomas Jefferson grew it, and a vegetable garden remains the best place to find it in contemporary America. It's much more common in Europe, where people use it in stews, soups, and fritters or simply sautèed in butter. White salsify and black salsify (technically called Scorzonera) are used interchangeably.
WHERE? Michael Giletto and Alina Eisenhauer's Beard
by jbfauthor on January 19, 2010
WHAT? Ugly duckling. "These are the most bizarre-looking of all clams (and perhaps all foods)," James Peterson writes in
Fish & Shellfish of the geoduck, which makes its home in the Pacific Northwest. Waverly Root wasn't much kinder, describing it as a "clam so fat that it cannot close its shell." The bigger specimens of the world's largest burrowing clam weigh as much as 20 pounds, live as long as 150 years, and their neck, or siphon, extends by as much as three feet. They resemble…er…something not polite to write here. But odd-looking as they are, the geoduck has many admirers, culinary and otherwise. "Geoduck meat is delicious," Alan Davidson writes in
The Oxford Companion to Food. The siphon meat is stirred into chowders and used for sushi; the body is sautéed. Asians pay as much as $30 per pound to dine on them, according to William Dietrich in the
Seattle Times, who also explains that the name comes from the Nisqually Indian
by jbfauthor on January 15, 2010
Here’s what happening at the Beard House next week:
Wednesday, January 20, 12:00 P.M.
Beard on Books
Winner of the 2009 JBF Cookbook Award, Fat: An Appreciation of a Misunderstood Ingredient with Recipes is Jennifer McLagan's defense of this unfairly maligned food. Backed by science and common sense, the cook and food stylist convincingly argues that fat is an indispensable nutrient. She also reminds us that it's a capable vehicle for flavor: using popular recipes, like the B.L.T. and french fries, McLagan proves that fat takes foods to new heights.
Wednesday, January 20, 7:00 P.M.
Northwestern Seafood Extravaganza
2009 JBF Award nominee Ethan Stowell understands that sophisticated
by jbfauthor on January 08, 2010
Here’s what happening at the Beard House next week:
Monday, January 11, 7:00 P.M.
Truffles and Banfi
Returning Beard House featured chef Jasper Mirabile, Jr., took the reins of his family’s beloved Kansas City restaurant in 1984. More than 25 years later, Mirabile is still turning out impeccable Italian cuisine, which he will serve alongside a selection of fine wines from Tuscany’s renowned Castello Banfi in Montalcino.
Tuesday, January 12, 7:00 P.M.
A Toast to Chanterelle
Chanterelle, David and Karen Waltuck’s groundbreaking Tribeca restaurant, enjoyed an impressive 30-year run, during which it accrued countless accolades, including several JBF Awards. Though the Waltucks recently announced Chanterelle’s
by jbfauthor on December 23, 2009
Here’s what happening at the Beard House next week:
Tuesday, December 29, 7:00 P.M.
Food of Maine, Wine of Paso Robles
Regarded as one of Maine’s loveliest seaside destinations, the Union Bluff Hotel gets especially high marks for the critically acclaimed, Maine-inspired cuisine of chef Karl Mace. Join him at the Beard House for a Down East feast paired with the seductive wines of Four Vines Winery.
Thursday, December 31, 9:00 P.M.
New Year’s Eve Celebration
Make a resolution to ring in 2010 at the Beard House’s annual New Year’s Eve gala dinner. Attendees will be treated to ever-flowing wines and Champagne and an extravagant farm-to-table menu prepared by Sarah Langan of the New England Culinary Institute’s Main Street Grill & Bar.
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
by jbfauthor on December 11, 2009
Here’s what happening at the Beard House next week:
Monday, December 14, 6:00 P.M.
Beard Burger ‘Bun’anza
New York’s top chefs put their unique spins on the all-American burger. Fabulous wine, beer, and cocktails will be served.
Tuesday, December 15, 7:00 P.M.
Christmas in Connecticut
In the 1945 film Christmas in Connecticut, a stranded sailor dreams of a gourmet five-course feast. Luckily for us, the decadent yuletide meal is no illusion as talented Connecticut chef Dan Kardos joins us at the Beard House with a seasonal and locally sourced menu filled with holiday cheer.
Wednesday, December 16, 12:00 P.M.
Beard on Books
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
by jbfauthor on November 25, 2009
Here’s what happening at the Beard House next week:
Monday, November 30, 7:00 P.M.
Boston’s Grand Dining
Soaring 52 stories above Boston’s Back Bay, the Top of the Hub is a city landmark, a can’t-miss dining experience that offers guests the rare combination of a breathtaking view and phenomenal food. Chef Marc Porcaro oversees the kitchen, where he crafts inventive interpretations of classic New England cuisine.
Tuesday, December 1, 7:00 P.M.
Piedmontese White Truffle Dinner
Under the tutelage of JBF Award winner Paul Bartolotta and Bartolotta’s own mentor Valentino Marcattilii, chef Juan Urbieta has mastered the art of Italian cooking. At this special event, he’ll pair decadent white truffle creations with the wines of Italy’s Piedmont region for
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)
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