On the Menu: Week of June 3

event at James Beard House

 

Here's what's happening at the Beard House and beyond next week:

 

Sunday, June 3, 6:00 P.M.

Sunday Supper at Union Market

More than 15 of Washington, D.C.'s most renowned chefs will host the first annual Sunday Supper at Union Market, an evening for food lovers to experience a private, family-style dinner in the newly re-opened Union Market. This event will benefit the James Beard Foundation and FoodCorps.

 

Monday, June 4, 9:30 A.M.-12:00 P.M.

The Legal Smörgåsbord: All You Can Eat!

Join us for the premier of The Legal Smörgåsbord: All You Can Eat! with Brian Mencher and David Beame of Beame & Mencher LLP. At this new and exciting seminar, Brian and David will delve into a variety of industry topics, including food... Read more >

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Introducing the Legal Smörgåsbord

 

If you really want to make it big in the food world, chances are you'll need professional savvy and skills that go beyond a mastery of impeccable brunoise.
 
On Monday, June 4, we're offering an inaugural Legal Smörgåsbord, a series of business and law–focused sessions that will help chefs succeed outside of the kitchen. Led by attorneys Brian Mencher and David Beame of Beame & Mencher LLP, the day's topics will include copyright and trademark law, contract negotiations, endorsements, and much more.
 
The sessions are free for JBF Professional and Student members, while others must pay $25 to attend. Get more details here. Call 212.627.2308 to reserve.

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On the Menu: Week of May 27

 

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

 

Wednesday, May 30, 12:00 noon
Beard on Books: Barb Stuckey
In her book, Taste What You’re Missing: The Passionate Eater's Guide to Why Good Food Tastes Good, food developer Barb Stuckey demystifies the science of taste by providing an eye-opening look at how individual biology, genetics, and the brain converge to create a personal experience of everything we taste.

 

Wednesday, May 30, 7:00 P.M.
Louisiana Farm-to-Table Dinner
At Jolie’s Louisiana Bistro, chef Manny Augello pays tribute to Acadiana—the state’s culturally rich Francophone region—with a menu that highlights bold Creole flavors and locally sourced ingredients. Join us to celebrate Augello’s take on Southern farm-to-table cuisine at his Beard House debut.... Read more >

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On the Menu: Week of May 20

 

Here's what's on the Beard House calendar for next week:

 

Monday, May 21, 7:00 P.M.
B.L.T. and Beyond
From modern steakhouse fare to regional Italian cuisine and food truck burgers, BLT restaurants reflect some of the most exciting trends in the American food world today. Join us as the chefs from the BLT empire showcase their talents at this incredible dinner.

 

Tuesday, May 22, 7:00 P.M.
Continental Social Food
As chef and owner of a trio of Denver restaurants, Troy Guard draws inspiration from his Hawaiian roots, interest in pan-Asian cuisine, and commitment to local Colorado ingredients. Come see why his cooking has attracted sky-high popularity in the Mile-High City.

 

Wednesday, May 23, 12:00 noon
... Read more >

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On the Menu: Week of May 13

 

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

 

Tuesday, May 15, 7:00 P.M.
Pino Luongo’s Mediterranean Feast
A pioneer of modern Italian cuisine in America, Pino Luongo made his mark with Tuscan trattoria Il Cantinori and iconic restaurants Coco Pazzo and Le Madri. Luongo recently returned to the kitchen with the opening of Morso, where executive chef Tim Ryan (formerly of Picholine and Bouley) and sous chef Scott Burnett serve impeccably crafted Mediterranean fare.

 

Wednesday, May 16, 12:00 noon
Beard on Books: Hugh Acheson
When Ottawa chef Hugh Acheson settled in Georgia and opened the critically acclaimed Five and Ten restaurant, he became deeply connected to his adopted home state. His book, A New Turn in the South: Southern Flavors... Read more >

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On the Menu: Week of May 6

 

Here's what's going at JBF next week:

 

Monday, May 7, 6:00 P.M.
The 2012 JBF Awards Ceremony and Reception
Join host Alton Brown and the nation’s top chefs at the event that has become the social and gastronomic highlight of the year. All the chefs contributing to this year’s gala reception either knew or were inspired by James Beard and have selected a favorite recipe from one of his books to use as inspiration for their own dish. The menu is sure to be delicious, innovative, and fun. What better way to celebrate the James Beard Foundation’s anniversary and 25 years of food at its best?

 

Monday, May 7, 7:00 P.M.
Chef's Allen Reunion Dinner Party
In addition to being one of Florida’s most accomplished toques, Allen Susser has... Read more >

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On The Menu: April 28 through May 4

The Beard House

 

Here’s what’s happening next week at the Beard House and around town:

 

Saturday, April 28, 7:00 P.M.
Portuguese Heritage, Refined
A professional chef for over 30 years, Guida Ponte frequently finds culinary inspiration in her vibrant Spanish and Portuguese heritage. This spring Guida and co-organizer Phyllis Kaplowitz are bringing fellow members of the Culinary Guild of New England to the Beard House, where they will prepare an elaborate menu that’s rich with Iberian influences. Presented by the Culinary Guild of New England.

 

Sunday, April 29, 6:00 P.M.
The Ultimate Pairing: A Tasting with Junior Merino
Join the JBF Greens, the James Beard Foundation’s community of foodies under 40, for the ultimate tasting experience!... Read more >

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On the Menu: April 21 through April 27

The Beard House

 

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

 

Saturday, April 21, 7:00 P.M.
Mangalitsa Mayhem
Renowned for its complex flavor and superior marbling, the Mangalitsa pig makes chefs and pork lovers go hog wild. For this porcine-themed dinner, a team of Mangalitsa devotees will craft a tasting menu from this succulent, old-world heritage breed from New Jersey’s Mosefund Mangalitsa farm.

 

Monday, April 23, 6:30 P.M.
Balls, Burgers & Booze
Join us as New York’s top chefs whip up their own over-the-top renditions of the city’s enduring favorites: meatballs and burgers. A selection of cocktails, wines, and beers will also be served at this walk-around tasting.

 

Tuesday, April 24, 7:00 P.M.
... Read more >

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On the Menu: April 14 through April 21

The Beard House

 

Here’s what JBF has planned for next week:

 

Monday, April 16, 7:00 P.M.
Bill Telepan and Friends
What’s better than a market-driven dinner created by chef Bill Telepan? How about a feast of local, seasonal, sustainable cuisine prepared by Telepan and like-minded chefs from around the country right here at the Beard House? Join us as we welcome some of America’s top chefs for a spectacular spring dégustation.

 

Tuesday, April 17, 7:00 P.M.
Notes of the Northwest
Nestled on 18 acres of restored wetlands, the progressive Cedarbrook Lodge has a deep commitment to sustainable practices that extends to its culinary endeavors: the chefs hand-pick their ingredients from local farms, ranches, waters, and their own sprawling on-site garden.... Read more >

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On the Menu: April 7 through April 14

James Beard House Dinner

 

Here’s what’s coming up at the Beard House:

 


Saturday, April 7, 6:00 P.M.
Second Night of Passover Seder
Why will this night be different from all other nights? On this night we’ll recline at the Beard House during an intimate seder and an extravagant dinner prepared by chef Joe Dobias. Thanks to mixologist Jill Schulster, all guests (including Elijah) will sip a selection of fine wines and Manischewitz cocktails.

 

Monday, April 9, 7:00 P.M.
Father-and-Son Texas Showdown
As chef/owner of the legendary Jack Allen’s Kitchen, Jack Gilmore is a longtime fixture in Austin’s vibrant restaurant scene. When his son, Bryce, opened his homage to beer and pork, Barley Swine, the Gilmore family cemented its status as... Read more >

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