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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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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