On the Menu: Old World Meets New World
Set in a lovely small town, Uproot is proof that avant-garde elegance can succeed outside of major cities. With an AAA Four-Diamond award to his name, chef Anthony Bucco has created a sophisticated contemporary American menu of classic dishes enhanced with modern techniques and ingredients. Here's what's on the menu (and click here to reserve your seat):
Hors d’Oeuvre
Foie Gras Torchon with Elderflower Meringue, Hazelnut Butter, and Fried Brioche
House-Cured Organic Salmon with Watermelon Radishes and Bitter Chocolate
Whiskey-Spiked Pears with Deep-Fried Pork Belly and Cinnamon
Hamachi with Green Apple Mustard and Cider Gelée
Pairings: Spiked Uproot Apple Cider Punch; Schramsberg Mirabelle Brut NV
Dinner
Barnegat Light Black Bass with
A Menu from James Beard's American Cookery
While a lucky few have already gotten their hands on the new edition of James Beard's American Cookery (see Gael Greene's Twitter feed), mere mortals still have to wait another five days to see the repackaged classic. In the meantime, take a look at the menu served to members of the media at yesterday's Beard House lunch. Every course was lifted straight from the book's pages.
Hors d'Oeuvre: Dainty Sandwiches > Smoked Salmon with Lemon; Asparagus Tips with Mayonnaise (page 815) Luncheon: Leek and Potato Soup (page 92) Breaded Chicken Breasts (pageOn the Menu: Hawaiian Surf and Turf
Even though we've finally come to terms with fall's arrival, tomorrow's Beard House event, which features the Hawaiian-inspired cuisine of Carol Wallack and Aleksiy Shalev, will be as welcome as a warm summer breeze. Check out the menu after the jump (and click here to reserve your seat):
Hors d’Oeuvre
Unagi with Banana, Bacon, and Avocado
Seared Wagyu Beef with Caviar and Truffle Cream on Crackers
Beef Carpaccio–Wrapped Oysters
Pairing: Champagne Duval-Leroy Brut NV
Dinner
Sashimi Trio > Hawaiian Big-Eye Tuna, Wagyu
On the Menu: West Coast Italian
It’s fitting that Osteria Stellina, located in Point Reyes, California, is named, in part, for the Italian word meaning “tiny star,” as local ingredients truly shine in chef Christian Caiazzo’s cuisine. Thanks to the chef's talents, the venue has become a popular Marin County destination, as well as a favorite of food critic Michael Bauer.
Luckily for us, Caiazzo is bringing a taste of NoCal to the Beard House on September 29. Seats are still available, so book yours here. In the meantime, have a drool over the menu below (we can't wait for those grilled cheese and goat sandwiches!):
Hors d’Oeuvre
Grilled Point Reyes Farmstead Tomme Cheese Sandwiches with Brick Maiden Sourdough and Braised Goat Shoulder
Hog Island Clams with
On the Menu: Teammates in the Kitchen
On Wednesday, September 22, JBF is heading to Citi Field for an evening of America's two favorite pastimes: food and baseball! Tickets are now available for Teammates in the Kitchen, featuring New York Mets alumni and award-winning chefs. (Click here to see the complete lineup.) The Citi-sponsored event, which also benefits the Queens Economic Development Corporation, will include plenty of great food, and it ain't your typical ballpark grub. (Not that we don't love a footlong and brew, of course.) Have a look at the menu below (and if you want to purchase tickets, click here):
Lobster Risotto in Crispy Feuilles de Brick
Brandade Cakes with Watercress Salad
Mini Kobe Beef Hot Dogs
Beef Crudo with Pickled Vegetables
Mini
News Feed: September 1
The terroir of honey from urban bees. [Atlantic]
Back to school: a history of the lunch box. [Smithsonian]
Mapping out the fall NYC restaurant scene. [WSJ]
Some Labor Day menu ideas ... [Chicago Tribune]
... and grilling recipes. [
On the Menu: Our Labor Day Weekend Menu
Marc Murphy's mini lobster rolls; Karen DeMasco's sweet corn
budino with blueberries and cornmeal shortbread
On the Menu: Seasonal Seafood Celebration
Chef Mike Stollenwerk has caught a haul of praise at Fish, where creatively prepared seafood is the name of the game. (Philadelphia magazine recently declared it the city's best new restaurant!) We're thrilled to have him at the Beard House on August 25. Have a look at his menu below (and click here to reserve your seat):
Hors d’Oeuvre
Peekytoe Crab Fritters
Tuna Ceviche with Sherry Vinegar, Red Beets, and Egg Yolks
Classic Vichyssoise with Wild Blue Point Oysters
White Corn Waffles with
On the Menu: American Artisan Dinner
Thanks to dairy pioneers like the Kehler brothers and Angela Miller, American cheesemaking has come a long way from the age of processed “cheese product.” Chefs also play an important role in helping these artisanal offerings reach our plates. One of them is Master Cheesemonger Matt Jennings: after apprenticing with cheesemakers all over Europe, he now spreads the good cheese gospel at Farmstead & La Laiterie, a restaurant and cheese shop in Providence. (He will also judge cheese at the Good Food Awards
On the Menu: Chefs & Champagne
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Here's one of the many June #jamesbeardhouse events that we're stoked for: Tim and Nancy Cushman of Boston's O Ya: http://t.co/9IpOSvyQK5
It's the truth! RT @Food52: The secret to James Beard's Strawberry Shortcake? Hard-boiled eggs: http://t.co/2OB5L8EV3o
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