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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On the Menu: March 30 through April 7

James Beard House

 

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

Friday, March 30, 7:30 P.M. through Sunday, April 1

New Jersey Food and Wine Festival
The 4th annual New Jersey Wine & Food Festival at Crystal Springs Resort is a celebration of wines and chefs from around the nation. Held at the state's only four-season resort, Crystal Springs, the weekend's events are designed to allow food and wine lovers to meet and mingle with chefs, winemakers, and fellow wine aficionados. The centerpiece of the Festival is the Grand Tasting, featuring 25 restaurants, 30 wineries, a VIP experience, a live orchestra, and an exciting silent auction. The weekend also includes a variety of dynamic chef- and winemaker-led seminars featuring award-winning small-production wines; a unique look at Crystal Springs's 120,000-bottle wine cellar; and... Read more >

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On the Menu: March 25 through March 30

James Beard House

 

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

 

Sunday, March 25, 6:00 P.M.
Sunday Supper at Chelsea Market
Housed in a former biscuit factory, Manhattan’s Chelsea Market is now a bustling hub of epicurean shops and restaurants. For this annual Friends of James Beard Benefit, we invite some of the best chefs from New York City and around the country to prepare a lively family-style feast, which is held in the market’s lofty main hall.

 

Tuesday, March 27, 7:00 P.M.
Pensacola Celebration
In honor of Florida’s upcoming 500th anniversary, Pensacola’s top chefs have designed a menu that will feature modern interpretations of historical Florida recipes. In each dish, guests will taste the area’s rich culinary heritage... Read more >

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On the Menu: March 12 through March 17

On the Menu

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

Monday, March 12, 7:00 P.M.
Modern Asian
As the former executive chef of New York City’s ultra-chic Buddakan, Lon Symensma garnered attention for his mouthwatering, imaginative Asian fare. With ChoLon, his own cutting-edge eatery in the Mile High City, chef Symensma has clinched his role as a major player in the landscape of Asian cuisine in America.

Tuesday, March 13, 7:00 P.M.
A Touch of the South
Louisville chef John Varanese is known for his dedication to local farmers, many of whom he profiles as host and producer of the television show Big World of Food. For his Beard House premiere, the chef will showcase his

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On the Menu: Modern Michelin Indian

Vikas Khanna and Scott Carney


At the Michelin-starred Junoon—dubbed an “Indian dining palace” by Adam Platt in his glowing New York magazine review—renowned chef Vikas Khanna oversees an elegant, modern menu that showcases India’s diverse culinary styles. Enjoy an unforgettable dining experience tomorrow night when Khanna, also the author of the much-lauded cookbook Flavors First, celebrates Holi, the spring festival of color. His menu will be paired with wines selected by the International Culinary Center's director of wine education, Scott Carney. View the menu and make a reservation here.

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On the Menu: North Fork Culinary Gem

Lia Fallon will cook at the James Beard House on March 7 At the charming Amarelle (which the New York Times named one of Long Island’s best new restaurants in 2009), chef Lia Fallon draws on her experience as a seasoned chef and food stylist to spin the area’s excellent ingredients into elegant and contemporary New American cuisine. (To wit: Hudson Valley foie Gras mousse with pineapple gelée and hazelnut croquant; and lobster bisque with sherry–cream broth and coral butter). There's still room for you to join us for what's sure to be an exquisite meal. You can view chef Fallon's menu and make a reservation here.

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On the Menu: March 5 through March 8

On the MenuHere's what's happening at the Beard House and around town next week: Monday, March 5, 7:00 P.M. Fine Japanese Cuisine A protégé of Iron Chef Masaharu Morimoto, Shuji Hiyakawa is swiftly earning his own laurels with his refined, graceful preparations of Japanese dishes—Ooka Japanese Restaurant was recently awarded “Best Sushi” by Philadelphia magazine. For this dinner, chef Hiyakawa has crafted an elegant and innovative menu. Wednesday, March 7, 12:00 P.M. Beard on Books: Margaret Roach Former Martha Stewart Living Omnimedia editorial director Margaret Roach abandoned her big-city corporate life to find solitude and authenticity in

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