On the Menu: American Artisan Dinner

Kate and Matt Jennings 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

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On the Menu: Chefs & Champagne

Time to break out the Champagne flutes—Chefs & Champagne is almost here! This year we are honoring Martha Stewart her work in bringing elegant and approachable cuisine to an ever-expanding audience. Check out who and what is on the menu below. Wolfgang Ban and Eduard Frauneder Cabbage Hill Farm Pork Belly with Corn and Elderflower Licorice Nicolas Cantrel Tartare de Thon > Tuna Tartare Heather Carlucci-Rodriguez Watermelon and Whipped Flan Parfait Dale Carty Island-Marinated Conch Salad with Japanese Seaweed and Crispy Coconut Flakes Maneet Chauhan Blue Corn–Crusted Scallops Jeremy Culver Scallop Ceviche with Melon, Lemongrass, and Cashews

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On the Menu: Catalan Food and Wine

Croquettes

Barcelona, the capital of Spain’s Catalonia region, is well known for its vibrant markets and rich food culture. At Mercat (“market” in Catalan) and sister restaurant Mercat Negre, chefs Jalinson Rodriguez and Oriol Sala Colomer, along with wine director Carl Wisegart, capture this dynamic quality in their bold, regional Spanish cuisine. The Mercat crew will be cooking at the Beard House this Wednesday; check out their menu below. Hors d’Oeuvre Traditional Gazpacho Assorted Croquettas > Shrimp; Chicken; and Spinach Shrimp and Chorizo Skewers Salmon Ceviche with Avocado and Popcorn Dinner Sardine with Roasted Vegetables and Sherry Reduction Sautéed Wild Mushrooms with Fried Egg, Shoestring Potatoes, and Truffle Vinaigrette Monkfish with Summer Squash Romesco and Dried

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On the Menu: Celebrating Oaxaca

Tonight's Beard House dinner will introduce diners to the utterly unique cuisine of the Isthmus of Tehuantepec, a narrow stretch of land separating the Mexican gulf from the Pacific Ocean in the southeast of Oaxaca. Ivy Stark of Dos Caminos has designed the menu centering on this largely unknown part of the world, and will be joined in the kitchen by two members of her team, Scott Linquist and Pastry Chef Hugo Reyes. Here's what they will be preparing: Hors d’Oeuvre Molotes de Flor de Calabaza Quesillo > Masa Turnovers with Zucchini Blossoms and Oaxacan String Cheese Tortitas de Camaron > Tiny Omelet Soufflés with Dried Shrimp Pasilla Oaxaca Relleno de Requeson y Durasno > Cheese and Peach–Stuffed Smoked Pasilla Chilies Tostaditas de Erizo > Crispy Corn Totopos with Sea Urchin, Serrano Chile,

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On the Menu: March 14 through March 20

on-the-menu-eileen-miller Here’s what’s happening at the Beard House and around the country next week: Monday, March 15 7:00 P.M. A Schmaltz to Remember Even if you don’t know your derma from your deckle, this celebration of delicatessen delights will not disappoint—and you won’t go home hungry. Save the Deli author David Sax, along with deli maven Gail Simmons, has assembled a team of talented chefs to transform once-pervasive deli classics into creative, contemporary cuisine. Eat. Eat! Tuesday, March 16, 6:30 P.M. The Elements of Tofu We’re learning about the Japanese art of tofu making at this special JBF Greens dinner. Chef Hiroki Abe of EN Japanese Brasserie will create a five-course seated tasting menu that showcases the many forms of fresh tofu and its rich history and artistry

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On the Menu: Modern Japanese

Akira Back A professional snowboarder in an earlier life, Akira Back cooks with an adventurous spirit at the swanky Yellowtail Japanese Restaurant in Las Vegas. (His training with Nobu Matsuhisa and Masaharu Morimoto gives him a pretty serious edge, too.) Chef Back will be in the Beard House kitchen this Saturday, where he will serve a dinner of traditional ingredients fused with inventive technique. Check out the menu below: Whitefish Carpaccio with Micro-Cilantro, Lime Air, and Kochujang Smoked Octopus with Edamame Coulis and White Truffle–Sesame Oil Sonoma Valley Foie Gras with Kumamoto Oyster and Korean Pear–Acacia Honey Broiled Miso Atlantic Cod with Pickled Shimeji Mushrooms, Soybean Sprouts, and Yuzu–Sake Foam Braised Kobe Beef Short Ribs with Fingerling Potatoes, Baby Carrots, and Quail Egg Green Tea Heaven > Green Tea Sponge Cake with Green Tea

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On the Menu: Top Chef Attack!

Top Chef Trio While the rest of foodie nation eagerly awaits the next helping of Top Chef, we're getting a between-seasons taste of the show's latest and greatest hitters. Tonight the Beard House is welcoming Top Chef host Tom Colicchio and the chefs who help keep his acclaimed empire humming, including Damon Wise of Craft and the folks at the just-launched Colicchio & Sons. Here's a peek at the menu: Ricotta and Black Truffle Ravioli with Puntarelle and Slow-Cooked Egg Halibut with Spring Onions, Black Garlic–Braised Mushrooms, and English Pea Purée Stuffed Squid with Cavalo Nero, Black Risotto, Spicy Tomatoes and Cocoa Nibs Suckling Pig with Fava Beans Roasted and Braised Elysian Fields Lamb with Morels and Stinging Nettles Meyer Lemon Napoleon Milk Chocolate–Passion Fruit Panna Cotta with Salty Caramel and Sweet Milk Sorbet But it

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On the Menu: Modern American Grill

Carlo deMarco After apprenticing with renowned JBF Award winner Georges Perrier (Le Bec-Fin), Carlo deMarco set out on his own in the Main Line area of Philadelphia. After opening 333 Belrose and Firecreek Restaurant & Bar, he quickly attracted his own fans and accolades (including a coveted “Chef to Watch” designation from Esquire). We’ll get a taste of his contemporary American cuisine to the Beard House on Friday, March 5: Apple Trio > Apple Cider Bisque with Crisp Apple Chips; Green Apple, Bibb Lettuce, and Maytag Blue Cheese Salad with Candied Walnuts; and Chicken Livers with Spiced Apple Compote Pan-Seared Copper River Salmon with Warm Black Lentil Salad, Lobster–Tarragon Sauce, and Micro-Arugula Coffee and Macadamia–Crusted Pork Tenderloin with Slow-Roasted Yams and Mango, Lime, and Ginger Salsa Candied Bacon–Crusted Squab Breast with Anson Mills Grits, Molasses-Spiked Collard Greens, and Jus

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On the Menu: 25th Anniversary of D'Artagnan

Ariane Daguin Behind every great chef is a resourceful and tireless purveyor, and many of America's best kitchens rely on D'Artagnan founder Ariane Daguin, whose valuable stock of foie gras, terrines, and other fine meat products is without peer. To celebrate her company's 25th anniversary, we've invited Daguin and a cadre of Gascon chefs to prepare a decadent Beard House tasting inspired by the D'Artagnan catalog, complete with regional wines and fine Armagnacs. Take a gander at the menu below: Hors d’Oeuvre Foie Gras and Black Truffle Tartine Chestnut Soup Laguiole Cheese Rolls with Salsify and Duck Prosciutto Wild Boar Bacon–Wrapped Prunes Dinner Creamy Tarbais Bean Soup with Black Truffles Pan-Seared Foie Gras with Caramelized Apples and Sweet-and-Sour Sauce Pigs’ Foot and Porcini Stew Hazelnut-Crusted Venison Medallion with

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