Eye Candy: Caviar Tacos with Hamachi and Santa Barbara Uni

caviar, hamachi, and uni tacos

 

Peek into Rose. Rabbit. Lie. and you’ll discover a revolutionary new supper club that’s redefining the Las Vegas social scene. At his recent Beard House dinner, the hotspot's chef Wesley Holton delighted guests with a taste of Sin City's opulence. During the reception hour, diners sipped Champagne and noshed on a bevy of bites like these miniature caviar tacos with hamachi and Santa Barbara uni tucked into Yukon Gold shells. Briny, luxe, and impossibly gorgeous, these canapés were anything but a gamble.

 

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

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Eye Candy: Shiitake Flatbread with Fontina, Vidalia Onions, and Thyme

flatbread with shiitake mushrooms

 

Thirty-five years ago, Michael McCarty opened his eponymous restaurant in Santa Monica and put Southern California cooking on the map. The pioneering farm-to-table restaurant and its New York counterpart, which celebrated its 25th anniversary in November, launched the careers of chefs like Jonathan Waxman, Mark Peel, and Ken Frank and fundamentally influenced the country’s culinary evolution. To fête the combined anniversaries, Michael McCarty and his team prepared a lavish Beard House feast. During the reception hour, guests snacked on tasty treats such as this shiitake flatbread with fontina, vidalia onions, and thyme. Delicate yet packing a feisty umami punch, this canapé went fast—and had Beard House diners yearning for more.

 

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Eye Candy: Togarashi-Seared Steelhead Trout with Pressed Cucumbers

Togarashi-Seared Steelhead Trout with Pressed Cucumbers

 

Set against the backdrop of the magnificent, snow-capped Teton Mountains, Jackson Hole, Wyoming, is a world-renowned destination for skiers and foodies alike. At a recent Beard House dinner this fall, a group of the area’s most talented chefs teamed up to design a stunning menu that showcased their favorite local ingredients. One shining example, served during the reception hour: togarashi-seared steelhead trout with grilled peaches and pluots; a bright and refreshing maple, yuzu, and jalapeño vinaigrette; and crunchy, pressed cucumbers. This vibrant canapé had diners clamoring for more—and mulling over the idea of a food-filled trip to Jackson Hole for a reprise of the region's rich flavors.

 

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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. 

 

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Eye Candy: Roasted Lamb Chops with Polenta and Smoked Chiles

Roasted Lamb Chops with Crunchy Polenta and Smoked Chiles

 

After honing his skills as Jean-Georges Vongerichten’s youngest-ever sous chef and Nougatine’s executive chef, Westchester native Beck Bolender has returned to his roots at the newly revamped One Twenty One, where he has rebooted the menu with an innovative, globe-spanning selection of small plates. At his recent Beard House dinnerBolender treated guests to a luxurious six-course tasting menu of his signature elegant fare—including this spectacular treat: roasted lamb chops with crunchy polenta and smoked chiles. This robust, juicy, stick-to-your-ribs dish emerged as favorite among Beard House diners and is sure to have Manhattanites hopping on the commuter rail to Westchester county for an encore feast.  

 

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What We're Reading: October 9, 2014

 

In case you don’t feel like carving: the best pumpkins for cooking and baking. [The Kitchn

 

Tackling the timeless challenge of getting your kids to try new foods. [NYT

 

How to shoot, edit, and act your best while Instagramming your meal. [Epicurious

 

Kickin’ it truly old school: what to drink at ten of the nation’s oldest bars. [... 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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Eye Candy: Oysters with Horseradish Ice and Caviar

Oysters with Horseradish Ice and Caviar

 

New York City epicureans flock to Brooklyn's Maison Premiere for its innovative cocktail program, sumptuous seafood offerings, and sultry, Belle Époque–inspired atmosphere. At our recent Chefs & Champagne®, JBF's annual summer tasting party in the Hamptons, Maison Premiere chef Lisa Giffen served these elegant oysters with horseradish ice and caviar. Our guests at the outdoor fête paired Giffen's refreshing oysters with flowing Champagne Taittinger​ and the wines of Wölffer Estate Vineyard for a perfect summer bite.

 

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Eye Candy: Vanilla Bean Custard with Rhubarb and Anise Hyssop Shortbread

 

Two-time JBF Award semifinalist Giuseppe Trentori and his all-star team from Chicago’s Michelin-starred BOKA crafted a spectacular contemporary menu at their sold-out Beard House dinner last year. For the dessert course, pastry chef Sarah Jordan wowed diners with a vibrant vanilla bean custard with rhubarb and anise hyssop shortbread​. This eye-catching treat was paired with a fruit-forward Roussane from Villa Creek Cellars and promptly devoured by our satiated guests.

 

View this event's menu and details here. For upcoming Beard House dinners, check out our events calendar. Photo by Elana Iaciofano. 

 

Elena North-Kelly is senior editor at the James Beard Foundation. Find her... Read more >

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Eye Candy: Valrhona Caraïbe Chocolate–Apricot Parfait with Rice Krispies–Cocoa Nib Crunch

Valrhona Caraïbe Chocolate–Apricot Parfait with Rice Krispies–Cocoa Nib Crunch

 

Here's another mouthwatering snapshot from last weekend's Chefs & Champagne®, our annual summer tasting party in the Hamptons, where we honored James Beard Award–winning chef, restaurateur, cookbook author, and media personality Bobby Flay. Our much-anticipated fête featured flowing Champagne Taittinger​, the wines of Wölffer Estate Vineyard, and delectable culinary offerings from a select group of over 40 celebrated chefs. Among them was this innovative Valrhona Caraïbe Chocolate–Apricot Parfait with Rice Krispies–Cocoa Nib Crunch crafted by pastry chef George McKirdy of Astor Bake Shop in Queens, NY. These sweet little bites were so popular that many guests went back for seconds (and thirds!) before finishing their rounds through the savory courses. Now that's... Read more >

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