On the Menu: Friday, March 4, 2016

 

Here’s a taste of what’s on tap this weekend at the Beard House.


Friday 3.04
Iconic Italian, 7:00 P.M.
Fortunato Nicotra
Felidia, NYC


Dazzling diners since 1981, Lidia Bastianich’s Upper East Side institution Felidia garnered three stars from the New York Times and a Beard Award nomination for Outstanding Restaurant, thanks to chef Fortunato Nicotra’s masterful work. Sicilian by birth and raised in Torino, Nicotra has kept Felidia’s star shining bright since joining the restaurant nearly two decades ago. For his Beard House dinner, the accomplished toque is showcasing the full range of his native skills, presenting innovative twists on Italian classics like Tutto Tonno Tonnato > Yellowfin Tuna Variations with Tonnato Sauce and Ravioli Carbonara > Egg Yolk and Grana... Read more >

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What's Cooking This Week: 7 Satisfying Italian Recipes

 

Want a comforting Italian dinner without filling up on pasta? We know the feeling. These seven delicious recipes will take you through the week, keeping you satisfied with all the vibrant flavors of the boot. 

 

Monday: Potato Frittata

Kick off the week with a meatless main from James Beard himself. Similar to the Spanish tortilla made with potatoes, this Italian version of an omelette can be made with any vegetable you like. Bonus: leftovers are great for breakfast or layered into a sandwich or on top of greens for lunch.

 

Tuesday: Chicken Cacciatore

This rustic, hunter-style dish from Sonoma wine country–based chef Tim Bodell is a deeply satisfying meal of bright ingredients and bold, layered flavors. Packed with cremini mushrooms, veggies, and red wine, we promise it'll hit the spot.

 ... Read more >

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Thanksgiving Recipe: Mario Batali's Lombardy-Style Stuffed Turkey

Stuffed Turkey

 

If you're looking to spruce up your annual Turkey Day centerpiece, look no further than this Italian-inspired recipe from JBF Award–winning chef, restaurateur, and culinary icon Mario Batali. Riffing on the traditional whole-roasted bird, Batali butterflies the breast; stuffs it with hearty sausage, chestnuts, prosciutto, Parmigiano-Reggiano, and a host of aromatics; and rolls it up into one festive package. “I love serving turkey year-round because it's easy, delicious, and economical," says Batali. "This is the way I do my Thanksgiving turkey, which makes it a lot easier than a whole bird when it comes down to carving.” 

 

Get the recipe here.

 

 

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

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Why Beard House Chef Michael Fiorelli Wants to Have Dinner With Eric Ripert

Photo by Andrea Bricco

 

As the driving force behind his Manhattan Beach–based restaurant, Love & Salt, chef Michael Fiorelli exudes California cool with respectable seriousness when it comes to cooking classic Italian cuisine. Fiorelli was in New York City last month for his James Beard dinner, and we chatted with the acclaimed chef about his favorite restaurant in the city, what he thinks the Big Apple is missing, and why he wants to grab dinner with Eric Ripert... Read more >

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Video: How to Make Farfalle with Duck Ragù

 

We're excited to announce our partnership with Simmer, a new app that allows you to generate step-by-step recipe videos that you can create, watch, and share from your very own kitchen. In the coming weeks and months, we'll share instructional videos that will teach you how to create tantalizing dishes from JBF Award winners, Beard House chefs, and even Beard himself, all prepared in James Beard's historic New York City kitchen.

 

Gabe and Katherine Thompson’s intimate downtown restaurants offer discerning New York City diners soulful Italian cuisine with a modern spin. For their recent Beard House dinner, this powerhouse husband-and-wife team crafted a... Read more >

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Thanksgiving Recipe: Mario Batali's Lombardy-Style Stuffed Turkey

Stuffed Turkey

 

As our favorite food holiday swiftly approaches (and unavoidable procrastination persists), we find ourselves constantly reaching into our recipe collection for inspiration. Looking for something new to whip up this year? Whether it's new twists on old favorites or quintessential classics, we've got all your Thanksgiving needs covered. From now until the big T-day, stay tuned for great dishes to wow your guests with this holiday—we'll be posting every day!

 

If you're looking to spruce up your annual Turkey Day centerpiece, we highly recommend this Italian-inspired recipe from JBF Award–winning chef, restaurateur, and culinary icon Mario Batali. Riffing on the traditional whole-roasted bird, Batali butterflies the breast; stuffs it with hearty sausage, chestnuts, prosciutto, Parmigiano-Reggiano, and a host of aromatics; and rolls it up into one festive package. “I love serving turkey year-round because it's easy, delicious, and economical," says Batali... Read more >

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On the Menu: Week of May 18

 

A reception at the James Beard House

 

Monday, May 19, 7:00pm
Exuberant Italian 
After summers spent off the coast of Naples, chef Christian Petroni has taken his Italian childhood food memories and adapted them to fit today’s palate at his Westchester eatery, Fortina. Petroni also runs a well-loved take-out shop, Cooked & Company, which reflects a similar ethos of rustic Italian farmhouse traditions with an exuberant, modern spin.

 

Wednesday, May 21, 7:00pm 
Los Angeles Hot Spot 
At the tender age of 25, chef Miles Thompson is already revolutionizing the Los Angeles dining scene with his intriguing spin on avant-garde comfort food. Originally a pop-up concept, Thompson’s build-your-own-tasting-menu experience has matured into a sought-after restaurant offering progressive haute cuisine.

 ... Read more >

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On the Menu: Week of April 20

 

Here's what's happening at the Beard House this week: 

 

Monday, April 21, 7:00 P.M.

Modern Japanese Izakaya

The brainchild of Japanese chef Ken Tominaga and JBF Award winner Michael Mina, PABU has introduced Baltimore to Japan’s version of the gastropub, or izakaya, where soulful small plates are the name of the game. Join us when executive chef Jonah Kim shares his take on this unique dining tradition.

 

Tuesday, April 22, 7:00 P.M.

Made in Memphis

This spirited collaboration of Tennessee’s culinary titans is music to our ears and palates. Join us as the talented group pays homage to their hometown with a spectacular menu of Southern-inspired, Memphis-made fare.

 

Wednesday, April 23, 12:00, noon... Read more >

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On the Menu: Week of February 16

Photo taken by Philip Gross

 

Here's what's on the Beard House calendar next week: 

 

Tuesday, February 18, 6:00 P.M. 

Winter Park, FL 

For this special Friends of James Beard Benefit dinner, all of Orlando’s talented past JBF Award nominees are joining forces to create one spectacular meal in conjunction with the 2014 JBF Award semifinalist announcement.​ Click here for reservations.​

 

Wednesday, February 19, 7:00 P.M. 

Nouvelle Louisiane 

At Latil's Landing Restaurant, named one of the 20 best restaurants in America by Esquire, chef Jeremy Langlois creates dishes in his signature nouvelle Louisiane style, which brings together the Bayou State's local... Read more >

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JBF Kitchen Cam