On the Menu: The Farm in the City
At the much lauded Barn at Blackberry Farm, where the distance between product and plate is measured in footsteps, chef Adam Cooke has cultivated the ultimate model of local cuisine. He and his team will bring a taste of pastoral Tennessee to the Beard House kitchen this Saturday night; see what's on the menu below:
Olive Oil–Confited Columbia River Sturgeon with American Sturgeon Caviar, White Wine–Poached Green Apples, and Mustard-Preserved Winter Root Vegetables
Raw Sheep’s Milk Cooked–Anson Mills Grits with Egg Yolk, Tennessee Black Truffles, and Ham Hock Consommé Jelly
Roasted Four Story Hill Farm Quail with Warm Onion–Field Pea Salad and Hickory Gastrique
Chestnut and Mustard Green–Stuffed Lamb Loin with Lamb Bacon and Caramelized Turnips
Blackberry Farm Singing Brook Cheese with Apple Stack Cake, Black Walnut Compote, and Local
On the Menu: Gotham Bar and Grill
After Alfred Portale wowed us with his braised artichoke ravioli at last year's gala auction, we've been counting down the days until the iconic chef's Beard House dinner. The highly anticipated meal is going down tomorrow night, for which Portale will round up his New York team (as well as the crew from his semi-new Miami outpost, Gotham Steak) to prepare this New American menu:
Cauliflower Custard with Santa Barbara Sea Urchin, Golden Osetra Caviar, and Aged Soy Sauce
Hamachi Sashimi with Asian Pear, Radishes, Honshimeji Mushrooms, and Soy–Yuzu Sauce
Truffle-Crusted Atlantic Halibut with Romanesco Cauliflower, Marcona Almonds, and Vermouth Emulsion
50-Day-Aged Niman Ranch Sirloin with Market Carrots, Vidalia Onion Rings, Bone Marrow, and Bordelaise
Meyer Lemon
News Feed: December 23
Foie gras crepinette, bison terrine, croquembouche: just a few of the dishes on the Alinea holiday staff party menu. [Alinea Mosaic] Are hazelnuts the new peanuts? [LAT] La Grenouille, New York City's last surviving temple to haute French cuisine, holds steady with new three-star review. [NYT] New York Times readers share photos of their favorite holiday cookies. [NYT]On the Menu: A Top Chef Comes to Dinner
For those of you experiencing Top Chef withdrawal, here's a little fix: Stephanie Izard, winner of season 4, is cooking at the Beard House on Monday. Take a look at her menu:
Hors d’Oeuvre
Foie Gras Torchon with Kumquats
Broiled Oysters with Horseradish Aïoli and Pancetta
Nantucket Bay Scallops with Acorn Squash and Brown Butter
Dinner
Sweet Onion Soup with Florida Stone Crab
Duck Fat–Poached Alaskan Halibut Cheeks with Duck Confit Ravioli, Honeycrisp Apples, and Apple Jus
Pan-Roasted Triggerfish with Smoked Goat Ragoût and D’Anjou Pears
Roasted Lamb Medallions with Spiced Raisin Sauce and Niçoise Olives
Rogue Creamery Smokey Oregon Blue Cheese with Bacon-Glazed Apples and Marcona Almond Butter
To view Izard's official event page,
On the Menu: Bobby Hellen Cooks a Dream Feast for Meatavores
We're doing things a little differently at the Beard House tonight: revered meat "prodigy" and Resto chef Bobby Hellen is roasting an entire pig and lamb for a nose-to-tail, family-style meal of meat mania (we won't tell your doctor if you don't tell ours). Check out the evening's goods:
Boudin Noir Tart with Cheddar–Apple Purée Crumble; and Lamb Heart Confit with Celeriac and Chestnuts
Pig’s Leg Salad with Chicory, Pig’s Ears, and Warm Guanciale Vin
Lamb Neck Salad with Banyuls and Caramelized Yogurt
Porchetta with Fennel Pollen, Rosemary, Thyme, and Pig Liver
Lamb Roulade with Lemon Zest and Parsley
Pork Ribs with Salt and Pepper
Lamb Ribs with Belgian Carbonnade Sauce and Pickled Carrots
Charcuterie Plate > Boudin Blanc, Lamb–Pepper Sausage, Pork–Garlic Sausage, Andouille Sausage, Pork Liver Pâté, and Head Cheese, Served with Whole-Grain Mustard, Apples, and Frisée
From the
On the Menu: 8th Annual Greens Holiday Party
It's never too early to get your holiday cheer on, especially if fantastic food and cocktails are involved! Come help us kick off the season at the 8th annual Greens Holiday Party. Even if your inner Grinch is recoiling, we're sure the menu below will make you have a change of heart. The festivities start at 6:00 P.M. sharp on Sunday, December 6, at the historic James Beard House. Call 212.627.2308 to reserve.
Cocktails by Michael Waterhouse of Dylan Prime and Drink Tank Ltd., NYC
Bull Dog Cinnamon Pear > Bull Dog Gin, Maple Syrup, Fresh Pear, Cinnamon, and Lemon
Pepper Bull > Bison Grass Vodka, Apple Cider, and Freshly Ground Black Pepper
Rhubarb Sparkle > Aperol, Rhubarb Bitters, and Cinzano Sparkling Wine
Stella Artois, Hoegaarden, and Leffe Blonde
Twin Vines Vinho Verde 2008
Periquita 2006
On the Menu: American Icons Gala Auction and Dinner
More than 35 years after James Beard wrote American Cookery, American chefs have transcended their underdog status. Among those chefs who have achieved celebrity in their own right, some have even become icons. At this year's gala dinner and auction we're celebrating American cuisine and the icons who helped create it. And what better way to do so than a fantastic multi-course menu? Here's a preview of what will grace the tables at Wednesday's sold-out event at the Four Seasons Restaurant:
Reception
JBF Award Winner Fabio Trabocchi, The Four Seasons Restaurant, NYC
Otoro with Fennel Pollen
Kumamoto Oysters with Cauliflower and Lobster Aspic
Parsnip Cappuccino with Périgord Black Truffles
Foie Gras Sandwiches on Pain d'Epice
Nantucket Bay Scallops with Parsley and Piment d'Espelette
Dinner
JBF Award Winner Dan Barber
Food Matters: James Beard–Themed Dining in Hawaii
When one of our board members mentioned that they had gotten wind of a yearly James Beard–themed dinner in Hawaii, we knew we had to investigate. We eventually tracked down Hilo resident Mike Middleworth, a member of a group called Wine Connection that stages wine and culinary events throughout the year. "I have always enjoyed James Beard's recipes, so it seemed very logical to produce a dinner with a menu of his dishes that call for a wine as an ingredient," Middleworth explained. "We then drink the same wine for the pairing."
This is the fourth year that Middleworth has hosted the dinner, which is attended by anywhere from 30 to 50 people, and it's always a huge success. "Beard's recipes, of course, are richer than today's healthy cooking, but you can't beat the results," says Middleworth.
The menu for the event, which was held last weekend, is below. We're charmed to see that the spirit of the dean of American cookery is alive and well in the 50th state.
... Read more >
On the Menu: April Bloomfield, Pork, and Malt
When the Michelin Guide revealed its latest list of starred restaurants earlier this month, we saw that the Spotted Pig garnered a star for the fifth year in a row. The dedicated April Bloomfield undoubtedly has her fingerprints all over the gastro-pub's ongoing success, and we'll be jockeying for seats at the Breslin when it starts serving lunch this week. We're also beyond excited that she's swinging by the Beard House next week to prepare an all-out pig-out. Here's a look at the menu:
Hors d’Oeuvre
Radishes with Pesto
Jerusalem Artichoke Soup
Cheese Beignets
Sea Bream with Pomegranate
Dinner
For the table > Potato
On the Menu: DonQ Celebrates Flavors From the Land of Rum
For our final event with the New York City Wine and Food Festival, we're bringing a couple of Top Chefs to the Beard House kitchen: season five's Jeff McInnis and Fabio Viviani. Mixologists Jacopo Falleni and Esteban Ordonez will also be on hand to shake up some cocktails featuring premium Don Q rum. Take a look at the menu below:
Hors d'Oeuvre
Fabio Viviani
Quail Skewers with Puerto Rican Caponata and Rum Demi-Glace
Chicken Liver Brioche with Celery and Orange–Rum Beurre Blanc
Potato Tostones with Tuna Tartare and Aged Balsamic Vinegar
Jeff McInnis
Grilled Peaches and Serrano Ham with Arugula and Queso Blanco
Lobster–Mascarpone Arepas with Green Onions and Cilantro
Yuca Blini with Caviar, Lime Cream, and Chives
Dinner
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