Recipe: Nico Romo's Curried Crab Soup

Nico Romo's Curried Crab Soup This makes-itself soup from Nico Romo of Charleston's Fish gets some big kick from red curry paste and sriracha.

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Recipe: Grilled Loup de Mer with Braised Fennel

Recipe for Grilled Loup de Mer with Braised Fennel and Sauce Vierge, from the James Beard Foundation Also known as branzino and sea bass, loup de mer is a white, delicately flavored fish that works well in a variety of preparations. In this recipe from Robert Sisca, the fish is quickly grilled and joined by braised fennel and a citrus sauce.

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On the Menu: August 22 through August 28

Walking up the Beard House back stairs Here’s what’s happening at the Beard House next week: Monday, August 23, 7:00 P.M. Four-Diamond Farmland Feast The bucolic Joseph Decuis offers guests a unique culinary experience at its AAA Four-Diamond eatery, boutique inn, heritage farm, and Wagyu-raising cattle ranch. Executive chef Aaron Butts, who completed high-profile stages at the Fat Duck and El Bulli, oversees the modern American cuisine. Wednesday, August 25, 7:00 P.M. Seasonal Seafood Celebration Chef and owner Mike Stollenwerk has been reeling in the praise from critics like the Philadelphia Inquirer’s Craig LaBan, who raved that Stollenwerk “ranks among the city’s best seafood cooks,” while Philadelphia magazine recently declared

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On the Menu: Seasonal Seafood Celebration

Mike Stollenwerk Chef Mike Stollenwerk has caught a haul of praise at Fish, where creatively prepared seafood is the name of the game. (Philadelphia magazine recently declared it the city's best new restaurant!) We're thrilled to have him at the Beard House on August 25. Have a look at his menu below (and click here to reserve your seat): Hors d’Oeuvre Peekytoe Crab Fritters Tuna Ceviche with Sherry Vinegar, Red Beets, and Egg Yolks Classic Vichyssoise with Wild Blue Point Oysters White Corn Waffles with

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