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News Feed: February 16, 2012

by jbfauthor on February 16, 2012

ScallopsMars plans to cut size (and calorie count) of some candy bars. [NPR] Food & Wine’s inaugural list of the best new pastry chefs. [F&W] Haute wine glasses from Karl Lagerfeld. [BA] Prince Charles’ speech, On the Future of Food, now in paperback. [Food Politics] The

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On the Menu: April 10 through April 16

by jbfauthor on April 08, 2011

Here’s what’s happening at the Beard House and around the country next week: Sunday, April 10, 12:00 P.M. Spring Teatime Lunch Savor a sophisticated high tea–inspired luncheon prepared by the talented team behind the Artist Baker, a highly acclaimed boutique bakery. Pastry chefs Andrea Lekberg and Erica Leahy, both alums of prestigious eateries such as Craft, db Bistro Moderne, Sweet Melissa’s Patisserie, and Pichet Ong’s Batch, have designed an impeccably seasonal menu complete with wine pairings. Monday, April 11, 7:00 P.M. Savoring Northern Italy Unlike most chefs, who seek out city locations with high foot traffic, Sean Weinberg opened Restaurant Alba in a small Pennsylvania town to be close to area farms. There, this Slow Food ambassador

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News Feed: December 21

by jbfauthor on December 21, 2010

Má Pêche Join JBF Award winners Michael Schwartz and Michel Nischan at this year's Cayman Cookout. [The Genuine Kitchen] Ten essential food apps. [SE] Freeze gougères and fire 'em up later. [LAT] Beyond Champagne: France's other sparkling wines. [NYT] A map of America's food deserts. [Slate]

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News Feed: September 16

by jbfauthor on September 16, 2010

lambNerello Mascalese, which grows on the slopes of Mount Etna, is Italy's hot new grape. [WSJ] Collectors snatch up swizzle sticks. [LAT] Chinese ingredients make their way into New York's Feast of San Gennaro. [NYT] Shelling fresh beans is worth the effort. [NPR] The president of SFUSA has some strong words for the egg farming industry. [

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News Feed: August 16

by jbfauthor on August 16, 2010

Summer Rolls by LinSotheby's to auction off rare vintage vegetables. [WSJ] A case for foie gras. [HuffPo] The tomato's rise to prominence in Italy. [Boston Globe] Budding entrepreneurs build a sweet career in the

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Tastebud: Panna Cotta

by JBF Editors on June 15, 2010

panna cotta
Hailing from the Northern Italian regions of Val d’Aosta and Piedmont, classic panna cotta is a combination of sugar and cream or milk (or both!). True to its name (which is Italian for “cooked cream”), the dessert is made by heating the ivory base, adding gelatin (we prefer sheets over powder for the satiny texture they produce), pouring the mixture into round containers to set, and releasing the jelled result. Panna cotta pulls off a miraculous texture that’s both effortlessly light and mouth-caressingly rich.

In Gastronomy of Italy, Anna del Conte writes that while the dessert is occasionally flavored with peach eau-de-vie or paired with fresh fruit, the traditional, unadulterated version prevails throughout the boot. But Beard House chefs have broken the panna cotta mold: Dean James Max

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Eye Candy: Fabulous Focaccia

by jbfauthor on February 25, 2010

focaccia Lorenzo Polegri—chef at the famed Zeppelin in Orvieto, Italy—served these tiny cornmeal and rosemary focaccia rounds with gorgonzola mousse and chives during the reception of his Beard House dinner. You can see more photos of the Italian feast by clicking here.

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News Feed: October 16

by jbfauthor on October 16, 2009

A review of the Momofuku cookbook [Atlantic] Missy Robbins's illustrated guide to making risotto [TONY] A guide to harvest festivals in Italy [NYT] DineLA Restaurant Week has been extended [LAT]

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On the Menu: September 27 to October 3

by jbfauthor on September 25, 2009

Kitchen Here’s what happening at the Beard House and around the world next week: Tuesday, September 29, 7:00 P.M. Old World Opulence The Mercuri family name is synonymous with fine dining in Montreal, and Michele Mercuri—the man behind the luxurious fare at XO Le Restaurant—is no exception to the rule. Join us for a taste of his showstopping cuisine that earned a rare four-star rave from the Montreal Gazette. Thursday, October 1, 7:00 P.M. Pike Place Fish Feast There are few Seattle restaurant locations better than Pike Place Market, where chefs have access to just-picked Washington State produce, the finest artisanal cheeses, and seafood fresh out of the Pacific. Enjoy a taste of the area’s bounty when chef Chester Gerl of Matt’s in the

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Jobs We Love: Paul Lang

by jbfauthor on September 16, 2009

Paul LangHe started out as a film student waiting tables at restaurants like No. 9 Park in Boston and Al Forno in Providence, but eventually Paul Lang set off to travel throughout Italy to learn more about food and wine. Eventually he opened his own company, A Casa, which specializes in bringing exciting, personalized, and delicious wine dinners and events to people’s homes. Recently he has also taken on the role of wine director at NYC’s Il Buco restaurant. We caught up with him to find out how he does it all. James Beard Foundation: What’s your job description? Paul Lang: I create and prepare personalized Italian wine dinners in people’s homes. JBF: How did you get your job? PL: I worked as chef for the Capezzana Estate in Tuscany. Then I served as sommelier at Babbo restaurant in NYC. I left Babbo to start A Casa.

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