On the Menu: September 6 to September 12
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
Field Trip: Food, Wine, and Music at San Francisco’s Outside Lands
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
At the Beard House and Around the Country: May 10 to May 16
Here's what happening both at the Beard House and in a city near you next week:
Eye Candy: Media Awards
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)
Louise McCready: Food!
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.Jody Williams: My favorite
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!Adam Sachs: Gina DePalma wins!
"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."Jody Williams: Let the tasting begin
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.Louise McCready: Food fight
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.Pages
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Thursday at the #jamesbeardhouse: Jason Barwikowski, formerly of PDX's Clyde Common and Olympic Provisions: http://t.co/RLwpLqOPU7
The @celebcheftour is coming to Sonoma's Gloria Ferrer Winery on June 1! Get your tickets now: https://t.co/LszcNhtQAf
By holding a Friends of James Beard Benefit, you can contribute to our scholarship program: http://t.co/tZVqUcRxvN
Cali's dairy farmers want more whey profits. NASA funds a 3D food printer. Saisons for summer. Today's food reads: http://t.co/KJ8iuHkYCk
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