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Rosh Hashanah Menu

by Anya Hoffman on September 27, 2011

kugel

Make your mother proud by celebrating the new year with a traditional menu of tried-and-true holiday favorites.

Wine-Braised Brisket
A mixture of port, dry red wine, and a head of garlic makes an aromatic braising liquid for this special-occasion brisket.

Lokshen Kugel
The secret to this just-sweet-enough noodle side dish is to use a chunky, homemade applesauce.

Beet and Pomegranate Salad
Israeli chef Erez Komarovski makes this salad with raw beets, but you could easily substitute roasted beets for a more intense flavor with less crunch.

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On the Menu: Chefs Behind the Chef

by jbfauthor on September 19, 2011

Missy Robbins Great chefs know they are only as good as the people they hire. As the executive chef of both A Voce outposts, Missy Robbins not only oversees the restaurants’ uniquely authentic-yet-modern Italian cuisine but has also assembled a top-notch team of chefs whose impressive skills highlight the striking talent of their mentor. The A Voce crew will be cooking their signature Italian fare at the Beard House on Monday, September 19. Have a look at the menu below, then click here to make a reservation. Hors d’Oeuvre Roasted Porchetta with Coriander Vinaigrette Mozzarella di Bufala with Dried Olives and Calabrian Chilies Zucchini–Bianchetti Fritti > Zucchini Fritters Fonduta-Filled Cassoncini Cured Sardines with

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Melting Pot-Inspired Labor Day Menu

by jbfauthor on August 30, 2011

Crispy Lamb Ribs with Sherry–Honey Glaze and Minted Yogurt Sauce Cap off the summer with a Labor Day menu that incorporates some of the country's most delicious culinary influences. Spicy Tomatillo Gazpacho with Naan Bite and Pickled Jicama Only in America would tomatillos, mint, naan, and green olives be combined in one extraordinary dish. Crispy Lamb Ribs with Sherry-Honey Glaze and Minted Yogurt Sauce These succulent ribs get a piquant and smoky finish from a dusting of

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News Feed: August 3, 2011

by jbfauthor on August 03, 2011

tomatoesPioneers in sustainability at the Chef's Garden. [Gilt Taste] More on sustainable farming: flavorful hydroponic produce near Gramercy Tavern. [NYT] Need some help deciphering your local coffee shop menu? [SE] The not-so

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On the Menu: Tour of Thailand

by jbfauthor on July 21, 2011

Ty Bellingham Years of immersion in Thai cuisine, including extensive training under famed chef David Thompson of Sailors Thai in Sydney, Australia, made Ty Bellingham a natural fit to helm the kitchen at Kittichai in Soho’s swanky Sixty Thompson hotel. For tonight's Beard House dinner, Bellingham has designed an elegant menu that reflects Thailand’s diverse regional cuisines and traditions. Click here to make a reservation! Hors d’Oeuvre Crab with Caramelized Palm Sugar Dressing on Shiso Leaves Salted Organic Chicken and Lychees on Crisp Wafers Oysters with Crispy Shallots and Green Chile–Galangal Dressing Pairing: Champagne Huré Frères Brut Réserve NV Dinner Lobster in Egg Nests with Shredded Coconut

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On the Menu: Wine Lovers' Dinner

by jbfauthor on July 18, 2011

Brian Sode Certified master chef Brian Sode helps set the tone at the Bear’s Club in Jupiter, Florida—an ultra-exclusive golf club with only 250 members—with his exquisitely plated, French-inspired cuisine. Known for putting together impeccable winemaker dinners, Sode has created an elegant menu featuring wines from Terlato Wines International. Take a look at the enticing menu below, then click here to make your reservation. Hors d’Oeuvre Foie Gras Terrine with Cherry Gastrique Green Apple and Honey–Brined Trout Peekytoe Crab with Mâche and Corncakes Savory Goat Cheese, Cured Olive, and Tomato Tarts Pairing: Terlato Vineyards Pinot Grigio 2008 Dinner Smoked Sea Bass and Lobster

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News Feed: July 11, 2011

by jbfauthor on July 11, 2011

corks First dandelion greens, now lionfish: invasive species move to the dinner table... [NYT] ...starting at the James Beard House… [NBC] …and one diner's take on the pariah pest–centered menu.

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News Feed: June 28, 2011

by jbfauthor on June 28, 2011

berry dessert Serious Eats goes to France. [SE] Singing the praises of nachos. [Gilt Taste] A map that traces the travels of tomatoes, coffee, and pepper. [NPR]

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News Feed: June 21, 2011

by jbfauthor on June 21, 2011

zucchini blossomsA noxious weed moves from sidewalk cracks to restaurant menus. [Chicago Tribune] Sockeye bellies and fried cod cheeks: a push to eat all parts of the fish. [Atlantic] Three writers eat their way through the Cheesecake Factory's entire cheesecake menu. [SE

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On the Menu: Georgia Wine Table

by jbfauthor on April 13, 2011

Steven Hartmand and Maria Le RouxSteven Hartmand and Maria Le Roux

American wine aficionados know that a winery renaissance is taking place across North Georgia, where a new wave of vintners is producing wines of truly exceptional quality. One such winemaker is Maria Le Roux of Montaluce Winery, who will be pairing her vineyard’s offerings with the artisan-inspired cuisine of executive chef Steven Hartman at tomorrow night's Beard House dinner. Check out the tempting menu below, then click here to make a reservation. Hors d’Oeuvre Springer Mountain Chicken Liver Mousse with Mead Macarons and Honey-Roasted Peanuts Pickled

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