On the Menu: November 29 to December 5
Here’s what happening at the Beard House next week:
Monday, November 30, 7:00 P.M.
Boston’s Grand Dining
Soaring 52 stories above Boston’s Back Bay, the Top of the Hub is a city landmark, a can’t-miss dining experience that offers guests the rare combination of a breathtaking view and phenomenal food. Chef Marc Porcaro oversees the kitchen, where he crafts inventive interpretations of classic New England cuisine.
Tuesday, December 1, 7:00 P.M.
Piedmontese White Truffle Dinner
Under the tutelage of JBF Award winner Paul Bartolotta and Bartolotta’s own mentor Valentino Marcattilii, chef Juan Urbieta has mastered the art of Italian cooking. At this special event, he’ll pair decadent white truffle creations with the wines of Italy’s Piedmont region for
Eye Candy: Beard House
Pizza topped with smoked mozzarella, fresh and sun-dried tomatoes, balsamic vinaegar, and basil—one of the many pies prepared by Mark Bello at his artisanal pizza workshop.
May 2, 2009, The Beard House, NYC
(Photo by Annabel Braithwaite)
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@beardfoundation
When you cook, you never stop learning. That’s the fascination of it.—James Beard
This week's Beard on Books features #jbfa winner John Sundstrom and his new book, "Lark: Cooking Against the Grain" http://t.co/7mDqOyQqcy
Does spam deserve a second chance? Study says your hair hints at your soda consumption. Today's food reads: http://t.co/inNicv2WXj
An update on #CookingUpChange, the @healthyschools-backed high school competition for healthier school lunch: http://t.co/1l1e0eH0Sp
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