On the Menu: Midwest Bounty

Jonathon Sawyer As the first certified green restaurant in Ohio, the Greenhouse Tavern scores big with environmentalists, but it’s chef Jonathon Sawyer’s “smart, simple dishes that keep food lovers coming back,” according to Bon Appétit. Sawyer, a 2010 Food & Wine Best New Chef and JBF Award semifinalist, is a foraging enthusiast with a passion for Buckeye State ingredients. He's also preparing dinner at the Beard House tomorrow (you can reserve a seat here); take a look at the menu: Hors d’Oeuvre Walleyed Quenelles with Tomato Coulis, Tomato Butter, and Parmesan Foie Gras–Steamed Clams with Red Onion Brûlée, Late Harvest Viognier Vinegar, and Grilled Bread Dry-Aged Beef Tartare with Mustard Sabayon and Onions Black Walnut Soup en Croûte with Country Ham, Sage, and Wood-Ear

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On the Menu: Old World Meets New World

Anthony Bucco 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

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A Menu from James Beard's American Cookery

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 (page

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On the Menu: Hawaiian Surf and Turf

Carol Wallack and Aleksiy Shalev 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

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On the Menu: West Coast Italian

Christian Caiazzo will cook at the James Beard House 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

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On the Menu: Teammates in the Kitchen

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

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On the Menu: Our Labor Day Weekend Menu

labor day menuMarc Murphy's mini lobster rolls; Karen DeMasco's sweet corn budino with blueberries and cornmeal shortbread

As summer’s twilight looms, we’re testing the strength of our shopping bags by loading them up with ingredients for these tasty late-season recipes. This menu may not call for a piping hot grill, but it will still help you cope with the fact that another summer has come and gone. Chilled Carrot Soup With Clotted Cream, Pistachios, and Mint This elegant dish is souped up (sorry, we can’t resist) with curry, sweet pistachios, and an unexpected dollop of clotted cream, making it one of the more cosmopolitan carrot purées we’ve seen.

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On the Menu: Seasonal Seafood Celebration

Mike Stollenwerk 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

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