Ingredient Spotlight: Green Strawberries

green strawberries

 

When strawberries arrive at markets in spring, brightening folding tables like rescue flares, they affirm the mantra of the seasonal eater: good things come to those who wait. But some chefs have intercepted the fruits before peak ripeness, and now green strawberries, more tart and acidic than their red elders, are showing up on menus at the Beard House and at high-end restaurants around the country.  

 

Whether it signals a new, more subtle shading on the palate of seasonality, or a more elastic idea of what's edible, the trend itself has been developing for a while: in the first season of The Mind of a Chef, aired in 2012, René Redzepi improvised a dish of raw scallops, pea juice, and raw green strawberry slices for David Chang.

 ... Read more >

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Eat This Word: Marcona Almonds



WHAT? Prized around the world, Marcona almonds are round, flat, and tan, and the trees on which they grow require tender, loving care. Marconas, which come from Spain, are typically eaten peeled, fried in olive oil, and salted. Spanish cuisine may have more uses for almonds than any other cuisine in the world. Although we once read that almonds "exert a relaxing effect and enhance intellectual activity," we suspect the real reason the Spanish eat so many of them is simpler—taste. It's no wonder they have been called the "queen of almonds."

 

WHERE? Bay Area Brasserie

 

WHEN? June 20, 2014

 

HOW? Crispy Quail Quarters with Fig–Balsamic Sauce, Marcona Almonds, and Piment d’Espelette

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On the Menu: Week of June 8

Wine Glasses

 

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

 

Sunday, June 8, 5:30 P.M 
Friends of James Beard Benefit Dinner: Washington, D.C 
For reservations or more information, please contact Evelyn Hawkins at ehawkins@edens.com or 301.347.3491.

 

Monday, June 9, 6:00 P.M 
Friend of James Beard Benefit Dinner: Bend, OR
Host Chef Joe Kim
5 Fusion and Sushi Bar, Bend, OR
For reservations, please call 541.323.2328.

 

Monday, June 9, 7:00 P.M 
Louisiana Heirloom 
Louisiana transplant Molly McCook of Ellerbe Fine Foods has earned national acclaim (including a spot on Bon Appétit’s list of 10 Best New Restaurants) for her gracious farmhouse cooking. At this dinner McCook will pay... Read more >

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On the Menu: Week of June 2

James Beard House

 

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

 

Tuesday, June 3, 7:00 P.M 
Foraged Along the Way
Forget about grocery stores—this group of talented chefs will be gathering ingredients for their Beard House dinner along the drive to NYC from Florida. Diners at this one-of-a-kind event will sit down to a meal prepared with the sustainable and artisanal edibles procured during the chefs’ East Coast excursion.

 

Wednesday, June 4, 7:00 P.M
Duck, Duck, Duck
In his three-star review of Blue Duck Tavern in the Washington Post, Tom Sietsema raved about classically trained chef Sebastien Archambault’s hearth-inspired American food, describing it playfully as “James Beard channeling Martha Stewart.” In homage to the restaurant’s name, Archambault will be preparing a... Read more >

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On the Menu: Week of May 26

 

Here's what's on the Beard House calendar this week:

 

Wednesday, May 28, 7:00 P.M.

Lambs and Clams

Back by popular demand, lamb shepherd Craig Rogers and oysterman Travis Croxton are reviving their storied feast at the Beard House. This can’t-miss event will mimic the pair’s annual party during which chefs gather to feast on lamb, shellfish, and moonshine, this time with the help of some talented friends and colleagues, and outstanding Virginia wine and beer.

 

Thursday, May 29, 6:00 P.M.

Celebrity Chef Tour: Nashville

The Celebrity Chef Tour began in 2004 as a way to bring the unique experience of dining at New York City’s historic James Beard House to cities around the country. At each Celebrity Chef Tour dinner, some of the nation’s top chefs come together to create a fantastic multiple course... Read more >

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JBF to Participate in First-Ever Minority Chef Summit

Minority Chef Summit 2014

The brainchild of pastry chef, chocolatier, and instructor Erika Davis, the inaugural Minority Chef Summit is taking place in Nassau, Bahamas, Thursday, May 1 through Sunday, May 4. Themed "Celebrating Cuisine In Paradise," chef Davis and participants aim to inspire and build community networks among culinary leaders, professionals, and aspirants. Proceeds will be donated to the College of the Bahamas culinary program, where Chef Davis has served as a teacher and mentor. 

 

The Minority Chef Summit will address several aspects of food culture through panels like "What Does Every Ethnic Cuisine Have in Common," moderated by JBF staffer Colleen Vincent; "Vegan, Just a Trend?" with famed vegan chef and author Bryant Terry; and "What Is a Celebrity Chef?,” a discussion about the industry’s overlooked diversity, featuring Top Chef contestant Ron Duprat and Food Network personality Jeff Henderson.

 ... Read more >

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The JBF Greens Launch Party

In case you missed the news, we’ve launched a new membership category for all of the young food lovers out there. If you’re under 40 and fancy yourself some fine food and drink, then a JBF Greens membership has your name on it.  

 

Last week we officially inaugurated the JBF Greens at a launch party at Bar 75 at the Andaz Wall Street hotel. Attended by nearly 100 freshly minted Greens members and other special guests, this kick-off event featured savory and sweet bites by Andaz chef Victor Cruz, as well as charcuterie, local cheeses, and freshly shucked oysters. Guests also enjoyed Punzoné Vodka and Arvero Limoncello cocktails, Stella Artois beers, Vias Imports wines, and music courtesy of El Media Group. A selection of photos from the party are below.

 

For our next JBF Greens event, we’re teaming up with Jazz at Lincoln Center’s own under-40 group, Hang Set, for a spectacular evening of delicious food, stunning views, and great music. Get more details and purchase tickets... Read more >

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On the Menu: Week of December 8

Photo taken by Max Flatow

 

Here's what the James Beard Foundation is up to next week: 

 

Sunday, December 8, 6:00 P.M. to 8:30 P.M.

The 12th Annual JBF Greens Holiday Party

Join the James Beard Foundation Greens (foodies under 40) when we celebrate the holidays at our annual holiday party. Don’t miss this chance to explore our muse’s home and sample culinary delights from some of the city’s most exciting chefs. A selection of fine wines from the Seeker, cocktails by Junior Merino, and beers from Stella Artois will be served to keep everyone in good spirits. A goodie bag and heaps of holiday cheer are guaranteed. 

 

Monday, December 9, 7:00 P.M.

Winter Black Truffles

The intoxicating aroma of black truffles will perfume the air at this extravagant event. Diners will be... Read more >

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On the Menu: Week of December 1

Upcoming events at the James Beard Foundation

 

Here's what the James Beard Foundation is up to next week:

 

Tuesday, December 3, 7:00 P.M.

Northern Italian Winter Feast

Got a case of the winter blues? We’ve got just the cure: cozy up at the Beard House with an indulgent, stick-to-your-ribs seasonal feast. Back by popular demand, Angelo Elia and his talented team will present an opulent menu of masterfully prepared fare that’s sure to satisfy.

 

Wednesday, December 4, 12:00 noon

Enlightened Eaters

Think about Southern cooking: you're probably picturing fried chicken, barbecued ribs, and greens that play a supporting role to bacon. By recasting vegetables as the headlining act in their new book, The Southern Vegetarian: 100 Down-Home... Read more >

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On the Menu: Week of November 24

Upcoming events at the James Beard Foundation

Here's what the James Beard Foundation is up to next week: 


Thursday, November 28, 6:00 P.M.

Southern Thanksgiving Feast

Leave your roasting rack and kitchen twine at home and join us at the Beard House for a Southern Thanksgiving feast. That renowned hospitality will be on display this Turkey Day when acclaimed chef Brandon Frohne shows us how it’s done on the other side of the Mason-Dixon Line. 

        

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