by jbfauthor on September 04, 2009
Here’s what happening at the Beard House next week:
Thursday, September 10, 7:00 P.M.
Taste of Ojai Valley
The beautiful Ojai Valley is famous for its brilliant, pink-hued sunsets and the luxe, historic Ojai Valley Inn & Spa. There, chef Jamie West creates globally influenced seasonal cuisine inspired by the homegrown offerings from the two-acre chef’s garden on the property of the elegant five-diamond resort.
Saturday, September 12, 7:00 P.M.
Austrian Wine Lovers’ Dinner
At the critically acclaimed Seäsonal, tradition and invention happily share the same plate. For this special dinner, Wolfgang Ban and Eduard Frauneder will prepare a fantastic menu of Viennese fare that’s equal parts classic and modern—but wholly delicious and impressive—to
by jbfauthor on August 31, 2009
The weather defied everyone’s expectations—80-degree days are a real rarity in San Francisco. Perhaps that’s what had everyone in such high spirits at
Outside Lands. Of course, it could also have been the amazing music, great food, and stellar wines.
Music might have been the main draw, but we were content to spend our Festival days at the
Outside Lands wine tent, sampling California wines and pairing them with some of the great food offerings (think
Cowgirl Creamery’s Mt. Tam,
Hog Island oysters barbecued or on the half shell, and
Fatted Calf sausage sandwiches). The dish that had
by jbfauthor on May 08, 2009
Here's what happening both at the Beard House and in a city near you next week:
Monday, May 11, 7:00 p.m.
Modern Sushi and Sake Dégustation
Yoshi Kousaka, Jewel Bako, NYC / Hiroko Shimbo, Hiroko’s Kitchen, NYC / Sake Sommeliers Hiroko Furukawa and Rick Smith, Sakaya, NYC
Tuesday, May 12, 7:00 p.m.
Vermont Farm to Table
Mark Timms, Topnotch Resort and Spa, Stowe, VT
Wednesday, May 13, 12:00 p.m.
Beard on Books
Sara Jenkins and Mindy Fox
, Olives and Oranges: Recipes and Flavor Secrets from Italy, Spain, Cyprus, and Beyond
Wednesday, May 13, 7:00 p.m.
by jbfauthor on May 06, 2009
Stacked plates of pink peppercorns and salt awaiting chef Aleksandra Parada's chilled Orient Point petite oysters with cava granité.
May 3, JBF Media Awards, Hudson Theatre, NYC
(Photo by Eileen Miller)
by jbfauthor on May 04, 2009
I've never had octopus carpaccio until this night. Only now do I know what I've been missing! Thinly sliced octopus with an incredible olive oil. None of the chewy texture many people hate about octopus.
Also, Debbie Gold's cured bone marrow on mustard croutons with parsley and ramps---you know the taste of pork belly? Imagine that with the texture of an olive-oil grilled crouton. Add a quick shot of mustard.
by jbfauthor on May 04, 2009
Holly Smith does green apple sorbet (perfect) topped with crab meat (fresh and succulent) with a pinch of crab buttet powder!!! Get upstairs and get it!
by jbfauthor on May 04, 2009
"This is the coolest thing!" says Ed Levine, journalist and proprietor of Serious Eats, is watching Gina DePalma win for Outstanding Pastry Chef. "Gina is amazing. She is just a great writer and she's been through a lot lately. This is the best thing ever."
by jbfauthor on May 04, 2009
Jennifer Petrusky's fava bean and onion surprise is a great start to the tastes being served by women chefs. Anita Lo's steak tartar has added surprise---she personally spoons a granita of asian pear juice into each dish.
by jbfauthor on May 04, 2009
It's 9pm. The awards aren't done, but presenters, recipients, and guests alike are storming the stands. I feel sorry for the chefs attempting to put finishing garnishes on the food before it's whisked off their table.
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