Recipe: Tim Wiechmann's Corn Fettuccine with Mushrooms, Lemon Verbena, and Bûcheron

by jbfauthor on October 26, 2010

When Tim Wiechmann prepared this sweet and meaty pasta dish at the Beard House, he used black trumpet and purple wine cap mushrooms that he plucked from the Cambridge-area wilds himself. Since most of us lack the necessary know-how to scan the forest floor for edible fungi, we suggest that you just forage for whatever you please at the grocery store. (High-end stores like Whole Foods usually have black trumpets, chanterelles, and other fine species in stock.)

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On the Menu: August 29 through September 4

by jbfauthor on August 27, 2010

Here’s what’s happening at the Beard House next week: Tuesday, August 31, 7:00 P.M. Mediterranean Reflection The carefully curated menu at Adrian Richardson’s La Luna Bistro in Melbourne, Australia, reflects the chef’s Mediterranean heritage as well as his restraint and precision. Though his popular cooking show has made him a national celebrity, Richardson says he’s still most comfortable in the kitchen. September–October 2010 Greenhouse Gallery: Mushrooms Gloria Cunnick’s “Mushrooms” series evokes the mysterious and magical nature of fungi. With a BFA from Long Island University, Cunnick has shown her work in local, national, and international settings, and has been mentioned in the New York Times,

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News Feed: April 15

by jbfauthor on April 15, 2010

DIY-style mushrooms are sprouting in New York City. [NYT] Syrah producers fight for its reputation. [Zester Daily] General Mills slashes sodium from Cheerios. [Fooducate] In Los Angeles, you can see the world on a slice of pizza. [LAT] Tax snacks. [

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