On the Menu: November 29 to December 5

Kitchen 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

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On the Menu: November 22 to November 28

Kitchen 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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On the Menu: November 15 to November 21

Kitchen Here’s what happening at the Beard House and around the country next week: Sunday, November 15, 6:00 P.M. Friends of James Beard Benefit: Pismo Beach, CA Guests at our annual Friends of James Beard Benefit at Pismo Beach’s Lido Restaurant will be treated to breathtaking views of the Pacific Ocean, the exquisite California cuisine of acclaimed chefs Evan Treadwell, Joseph Humphrey, and Craig von Foerster, and an intriguing selection of Central Coast wines. Monday, November 16, 7:00 P.M. Market Fresh Seafood Named after the renowned Fulton Fish Market, where Atlantic fishermen began passing on the day’s catch to New York wholesalers in 1822, this fish-focused restaurant from the owners of Citarella offers the bold seafood dishes of chef Jeremy

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Eat this Word: Harissa

harissa-2 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

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On the Menu: November 8 to November 14

Kitchen Here’s what happening at the Beard House and around the country next week: Tuesday, November 10, 7:00 P.M. Taste of the Colli Bolognesi Experience a taste of Italy’s gastronomic capital when the food and wine of the renowned Colli Bolognesi area outside of Bologna fill the Beard House. Chef Paolo Parmeggiani of Trattoria del Borgo will create an unforgettable menu to be paired with the sought-after wines of Frederico Orsi’s biodynamic vineyard, Orsi Vigneto San Vito. Wednesday, November 11, 6:00 P.M. American Icons: Gala Dinner and Auction Join the James Beard Foundation for an incredible celebration of American cuisine and its culinary legends. Our annual gala dinner and auction is the most anticipated culinary event of the season, featuring

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On the Menu: November 1 to November 7

Kitchen Here’s what happening at the Beard House and around the country next week: Sunday, November 1, 12:00 P.M. Day of the Dead Brunch On the Day of the Dead, families in Mexico lure departed spirits back for a visit with lavish banquets in their honor. At our celebration, chefs Margaritte Malfy and Barbara Sibley will delight diners—and wandering souls—with authentic Mexican delicacies from NYC’s La Palapa and their new cookbook, Antojitos! Monday, November 2, 7:00 P.M. The Pig and The Malt Gastro-pub pioneer April Bloomfield of the Spotted Pig wows critics, locals, and celebrities with British-inflected dishes prepared with a Chez Panisse–inspired attention to ingredients. Join us for a taste of the cuisine that launched the bar food

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Eat This Word: Mostarda

The James Beard Foundation on mostarda
WHAT? Pungent preserves. No, mostarda is not the Italian word for mustard. Though the words sound similar, this sweet-and-spicy condiment is only distantly related to the hot dog's favorite sidekick. To make mostarda, fruit is preserved in sugary syrup and given a slight kick with the addition of mustard seeds or powder. According to food writer Elizabeth David, this jam-like spread is a descendant of "the honey, mustard, oil, and vinegar condiments of the Romans, who also preserved roots such as turnips in this mixture." Cherries, figs, pears, and apricots are the most common ingredients in mostarda, but different variations include candied melon, pumpkin, or oranges. The piquant fruit accompaniment is enjoyed with boiled white meats or cheeses throughout Northern Italy. The most famous and popular variation is from Cremona, a small town in Lombardy, and includes pears, quince, peaches, cherries, and mandarins.

WHERE

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Eat this Word: Huitlacoche

huitlacocheWHAT? Fancy fungus. A bulbous grey or black fungus that grows on ears of corn, huitlacoche used to be considered a nuisance by American farmers, who routinely destroyed crops "infected" with the blight and lobbied to make imports illegal. But in the late 1980s, chefs like Josephina Howard of NYC's Rosa Mexicano began promoting huitlacoche for its earthy, smoky flavor and its role in traditional Mexican cuisine. On September 12, 1989, Howard headlined a celebratory All Huitlacoche Dinner at the James Beard Foundation. Today, the delicacy is so savored that it is commonly referred to as the Mexican truffle. WHERE? Margaritte Malfy and Barbara Sibley’s Beard House brunch WHEN? November 1, 2009 HOW?

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On the Menu: October 25 to October 31

Kitchen Here’s what happening at the Beard House and around the country next week: Sunday, October 25, 11:00 A.M. Reflections of Maremma Workshop Inspired by a Surrealist sculpture garden in a tiny village in the Maremma region of Tuscany, Gabriella Ganugi and her team of chefs from Florence’s Apicius cooking school designed a dinner menu reflective of this rugged, vibrant coastal part of Italy. This workshop will highlight some of Ganugi’s favorite dishes from that menu. Monday, October 26, 7:00 P.M. New England Catch of the Day The winner of Boston magazine’s “Best Seafood Restaurant” title for four years in a row, Catch is a brilliant showcase for seafood-savvy chef and owner Chris Parsons. A fourth-generation fly fisherman,

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On the Menu: October 18 to October 24

Kitchen Here’s what happening at the Beard House and around the country next week: Sunday, October 18, 5:00 P.M. Friends of James Beard Benefit: Chicago The talented team behind acclaimed Chicago restaurants Blackbird, Avec, and the Publican has designed a unique evening to benefit the Beard Foundation. For one night only guests are invited to make a reservation to enjoy this ingredient-driven menu with wine pairings at the time of their choosing. Monday, October 19, 6:30 P.M. Lunedi Cena: Monday Night Supper The weather has finally turned chilly and nothing warms you up like the soul-satisfying, rustic foods of Italy. Join us for a Monday night supper of family-style classics created by executive chef Mirco Grassini at the newly opened Trattoria Cinque. Paired with this hearty fare? Vintages from some

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