On the Menu: Week of May 11

Photo by Mira Zaki

 

Here's what's happening on the Beard calendar this week: 

 

Monday, May 12, 6:30 P.M. 
New Zealand Wine Fair 2014 
The James Beard Foundation Greens (foodies under 40) are partnering with New Zealand Wine to bring you a walk-around tasting of this celebrated country. The event will include sips from more than 25 producers, including 2013 vintages (many of which will be poured for the first time), as well as distinctive, older bottles. We’ve also enlisted some great New York City chefs to prepare delicious bites that will complement whatever is in your glass.

 

Monday, May 12, 7:00 P.M.
Meatless Monday 10th Anniversary Celebration 
In 2003 marketing professional Sid Lerner founded the Meatless Mondays initiative to encourage people to go... Read more >

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On the Menu: Week of May 4

Photo by Ken Goodman

 

Here's what's happening at the Beard House: 

 

Monday, May 5, 6:00 P.M. 
The 2014 James Beard Foundation Awards
The “Oscars of the food world” is getting louder! Our 2014 Awards theme, Sounds of the City, will celebrate the enduring relationship between music and food. From Nashville to New Orleans and Austin to Seattle, our lavish gala will highlight chefs from America’s favorite musical cities to create a delicious double bill of music and food. With JBF Award winner Ted Allen as the master of ceremonies and JBFAward winner and culinary icon Mario Batali leading the stellar team of chefs, this year’s event is sure to strike a high note.​

 

Wednesday, May 7, 12:00 noon
Beard... Read more >

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On the Menu: Week of April 6

Photo by Ken Goodman

 

Here's what's on the Beard House calendar this week:

 

Monday, April 7, 7:00 P.M. 

The Art of American Omakase

​At Scottsdale’s celebrated Posh restaurant, chef Joshua Hebert creates improvisational tasting menus inspired by the tradition of the Japanese omakase. In a collaborative dialogue with his diners, he riffs off a list of their personal culinary tastes to craft an exquisite, individually tailored, and spontaneous selection of modern American dishes.

 

Tuesday, April 8, 7:00 P.M. 

Spring Seafood and White Wine Celebration

Boston-area epicureans flock to Zebra’s Bistro and Wine Bar for its house-grown produce and artisanal ingredients from local farmers and fishermen. Join us in tasting chef Brendan Pelley’s stunning spring... Read more >

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Recipe Roundup: May 15, 2013

Pan-Seared Scallops with Spring Pea and Grana Padano Purée

 

After a long winter here on the East coast, it finally feels safe to put away the soup pot and the braising pan and start eyeing the spring produce that's begun to appear at our local farmers' markets. Here are some of the recipes we'll be making to celebrate the better-late-than-never arrival of spring:

 

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Pan-Seared Scallops with Spring Pea and Grana Padano Purée [JBF]

Impressive enough for a dinner party, but so easy it works as a weeknight standby, this simple scallop dish comes together in less than 20 minutes.

 

 

Ramp Pizza [Smitten Kitchen]

Deb Perelman's adaptation of Motorino's signature spring pizza is all about... Read more >

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Recipe Roundup: Spring Soirée

Chris DiMinno's recipe for wild mushroom stew with egg yolk, adapted by the James Beard Foundation

 

There's nothing like the arrival of the first spring vegetables to inspire us to get back into the kitchen. Take your cue from the market and plan a menu featuring the best of the season's offerings.

 

Crispy Baby Artichokes with Lemon Aïoli
Deep-fried to a light golden crisp and served with a tangy mayonnaise, these artichokes are addictive.

 

Wild Mushroom Stew with Egg Yolk
Chris DiMinno's hearty stew is made with the first mushrooms that peek out of the earth in spring.

 

Tom Colicchio's Spring Pasta
This rustic ravioli is filled with chervil-... Read more >

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Recipe: Ramps with Spinach and Bacon

Ramps with Spinach and Bacon Just when we think we can't bear to eat another potato or turnip, the ramp harvest arrives and boosts the morale of the foodie community. We’re going to welcome these early risers of spring by cooking up this spicy and smoky side dish from Floyd Cardoz. It's a bright sautée of ramps and spinach, enriched with bacon and laced with fragrant spices. Get the recipe here.

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Eye Candy: Seasonally Sweet

Philadelphia chef Terence Feury, who has garnered raves at Fork, served this rhubarb tart topped with almond crumble and strawberry swirl gelato at his Beard House dinner last month. See more photos of his menu here.

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