On the Menu: April Bloomfield, Pork, and Malt

April Bloomfield 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

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On the Menu: DonQ Celebrates Flavors From the Land of Rum

Don Q 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 For the

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On the Menu: Daniel Boulud

Daniel Boulud Tonight's Beard House dinner is hosted by New York chef and restaurateur extraordinaire Daniel Boulud. Chefs from Daniel, Daniel Boulud Brasserie at Wynn Las Vegas, and Café Boulud will be in the kitchen, including the winner of last year's Rising Star award, Gavin Kaysen. Check out the mouthwatering menu below: Hors d’Oeuvre: Tomato Gazpacho Pickled Green Tomatoes with Head Cheese Tomato and Basil Arancini Tomato Tarts with Burrata and Red Onion Marmalade Olive and Tomato Compote–Stuffed Zucchini Flowers Dinner: Rabbit Porchetta with Satur Farms Vegetables, Purple Mustard, Frisée, and Hazelnut Vinaigrette Sweet Corn Agnolotti with Chanterelles, Rillons, and Thai Basil Butter-Poached Dover Sole with Sunchoke Purée, Citrus-Braised Endive, Red Pearl Onions, and Sauce Américaine Scottish Grouse with Foie Gras

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Wine Wisdom: Daniel Johnnes's Wine Picks

wine The beauteous hills of peaches and corn at the farmers' stands won't be around much longer, so make the most of the last summer produce by introducing some great wine pairings to your market haul. JBF Award winner Daniel Johnnes of the Dinex Group recommends some bottles to go with this end-of-summer menu of James Beard dishes (and you can find all of the recipes on our website!)

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Recipe: Our Labor Day Menu

Shrimp Labor Day: for many of us, it's the last hurrah of summer. We've got recipes that will help make the best of the long weekend. Mint Julep – The Kentucky Derby is long over, but JBF Award winners Matt Lee and Ted Lee's recipe for this classic Southern cocktail is a great way to cool off all summer. Vegetables a la Grecque – James Beard's solution to late summer's "bounty of glistening vegetables," this simple recipe can be made in advance. Barbecued Shrimp with Pineapple Chutney – Chutney adds an unexpected burst of flavor to this grilled seafood dish.

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