Ask a Chef: October Beard House Toques Share their Guilty-Pleasure Foods


Now that it's officially fall, we are more than happy to bid adieu to the scorching summer heat and indulge in hearty, comforting dishes that reintroduce us to autumn's colorful bounty. And as we say hello to sweater weather, we also welcome a formidable roster of culinary talent to the Beard House. Highlighting cuisines and techniques from across the globe, these top toques bring tastes of Italy, Oakland, Cincinnati, and Boston (just to name a few) to the Big Apple. We asked our October guest chefs to spill about their favorite guilty-pleasure foods. Not surprisingly, fried chicken, Champagne, pizza, and even foie gras made the cut. Read on to see what chefs really crave when their restaurant kitchens are closed.


What’s your ultimate guilty-pleasure food? ... Read more >

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Eye Candy: Short Rib with Yukon Gold Potatoes, Glazed Cipollini Onions, Foie Gras, Quail Egg, and Figs

Photo by Tom Kirkman


From scoop to slice and growler to glass, the Upward Projects restaurants seem to have an answer for Phoenix diners’ every hunger pang. Recently, they quelled diners’ cravings for a sampling of the Southwest when they brought their talents to the Beard House this summer. With a menu full of drool-worthy dishes like ’nduja with burrata and fava beans to corn risotto with Andouille sausage, peas, and some of the largest, sweetest shrimp we’ve ever tasted, we were primed and ready to sample their culinary cornucopia.


One true highlight of the evening was their tender Arizona short rib with creamy Yukon gold potatoes, glazed cipollini onions, and decadent foie gras, all finished with a local quail egg and sweet figs. Nearly as gorgeous as it tasted, the dish was deeply satisfying, luxurious, and had us wondering what desires they’d conquer next... Read more >

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Throwback Thursday: Foie Gras for French Independence Day

Photo by Eileen Miller


This Throwback Thursday, feast your eyes on this photo taken by Eileen Miller at the Beard House during last year’s Bastille Day Elegance dinner. In the spirit of the French national holiday, ambitious Detroit chef David Gilbert prepared foie gras with boudin blanc, black truffle–potato purée, onion marmalade, and caramelized anjou pear. Bastille Day, or La Fête Nationale, falls on July 14, and commemorates the turning point of the French Revolution, and the subsequent French independence from the monarchy. This year we're marking the holiday with a Gallic feast from chef Frédéric Robert of Brooklyn's L’Antagoniste. Among the decadent courses will be a classic French delicacy with a fruity twist: foie gras mousse with passion fruit–... Read more >

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Eye Candy: Filet Mignon with Foie Gras, Morels, and Bone Marrow–Red Wine Sauce


With spots in Austin and Phoenix, Salty Sow draws diners with its expertly crafted American gastropub fare. Under the watchful eye of chef Harold Marmulstein, both locations fully incorporate a market-driven menu with handcrafted meats, locally grown vegetables, and homemade bread. At his Beard House dinner last month, Marmulstein served up a menu replete with his acclaimed farmhouse eats, including this decadent course of Linz Filet Mignon Rossini meats with foie gras, morels, and a bone marrow–red wine sauce. Deeply flavored and mindfully sourced, this dish had us dreaming of a third location right here in New York.


View this event's menu and details ... Read more >

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Sustainability Matters: January 23, 2015


The FAO is calling for a "paradigm shift" toward sustainable food across the globe. [UN]


The development of nanopesticides could mean less overall pesticide use in the U.S. [Grist<]


A restaurant in Iran coated entirely with salt is cleaning the polluted air. [TreeHugger]


How wings, thighs, and ground chicken could be more contaminated than the whole bird. [NPR]


The impact of politics on the Gulf of Mexico Dead Zone and Louisiana farmers. [... Read more >

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Sustainability Matters: January 9, 2014


Is sushi to blame for the decreasing population of bluefin tuna? [NPR]


How America's youth is learning about the food system and the relevance of 4-H in the twenty-first century. [Civil Eats]


Foie gras, the ever-controversial chefs’ favorite, returns to California after a two year ban. [NYT]


The end of foam takeout, according to de Blasio. [NY Post]


The new chicken cage law in California may have some negative consequences. [... Read more >

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Throwback Thursday: Thanksgiving with a Southern Twist


Turducken may be old hat at this point, but only at the Beard House could you taste a Turduckgras meatball—that’s turkey, duck, and foie gras. This TBT, we’re looking back at these unusual bird balls that were served as part of our 2012 Thanksgiving with a Southern Twist dinner, where Scott Varnedoe of Baton Rouge’s Stroubes showed us how they properly celebrate below the Mason Dixon. With a menu ranging from Roasted Butternut Squash–Louisiana Jumbo Lump Crab Cappuccino with Red and Green Chili Oil, Allspice Whipped Cream, and Toasted Chestnut Dust to Individual Apple–Pecan Pies with Buttermilk–Vanilla Bean Ice Cream, Calvados Caramel, and Dehydrated Apple Baklava Sticks, Beard House diners were treated to a Southern feast that left them with nary a thought of Mom’s candied yams.


Check out this year’s Thanksgiving menu.... Read more >

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Eye Candy: Foie Gras–Black Pepper Macarons

Foie Gras–Black Pepper Macarons with Blackberry Jelly


From cosmopolitan chic to resort retreat, the Four Seasons brand defines luxury. At their recent dinner, guests were invited to leave their suitcases behind and savor the myriad cuisines available at Four Seasons properties around the U.S. right here at the Beard House—a chance to experience the flavors of a five-star vacation without straying far from home. During the Champagne reception hour, diners were served a bevy of bite-sized treats, including this delight: foie gras–black pepper macarons with blackberry jam. Whimsical, decadent, and almost too cute to eat, these canapés were a standout of the evening's cuisine. 


View this event's menu and details here. For upcoming Beard House dinners, check out our ... Read more >

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Eye Candy: Duck Pho with Seared Foie Gras

Leah Cohen's Duck Pho with Seared Foie Gras


Leah Cohen first rose to fame as a Top Chef contestant, but she proved her culinary chops with the opening of the New York Times two-starred Pig and Khao, where she serves contemporary iterations of the foods from her mother’s native Philippines. For her Beard House dinner this summer, Cohen designed a menu to showcase cuisines from several Southeast Asian countries. One of the locales on her culinary tour was Vietnam, with this show-stopping duck pho with seared foie gras. Silky, rich, and intensely flavorful, this traditional Vietnamese noodle soup was a hit with Beard House diners, pho sure


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JBF on the Air: Foie Gras with Michael Ginor

Michael Ginor on Taste Matters


On this week's episode of Taste Matters, JBF's Mitchell Davis welcomed Michael Ginor into Heritage Radio Network's Brooklyn studios to delve into the, er, rich topic of foie gras. As co-founder, co-owner, and president of Hudson Valley Foie Gras and New York State Foie Gras, the most comprehensive foie gras producer in the world, Michael is an expert on the details of foie gras production, consumption, and culinary history. In addition to the fatty-liver delicacy, Michael and Mitchell also discuss each part of the duck as it relates to food, why duck fat is so revered among chefs, and how the foie gras industry actually has lower mortality rates than any other operation. Click here to listen to the full episode.... Read more >

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