On the Menu: Week of April 20

 

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

 

Monday, April 21, 7:00 P.M.

Modern Japanese Izakaya

The brainchild of Japanese chef Ken Tominaga and JBF Award winner Michael Mina, PABU has introduced Baltimore to Japan’s version of the gastropub, or izakaya, where soulful small plates are the name of the game. Join us when executive chef Jonah Kim shares his take on this unique dining tradition.

 

Tuesday, April 22, 7:00 P.M.

Made in Memphis

This spirited collaboration of Tennessee’s culinary titans is music to our ears and palates. Join us as the talented group pays homage to their hometown with a spectacular menu of Southern-inspired, Memphis-made fare.

 

Wednesday, April 23, 12:00, noon... Read more >

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Interview with Outstanding Chef Award Nominee Sean Brock

Sean Brock is a nominee for the 2014 James Beard Award for Oustanding Chef

 

For the second year in a row, the well-rounded Sean Brock, whose obsessions stretch from fine-tuning burgers and fried chicken to resurrecting heirloom seeds and studying Senegalese cookery, is nominated for the JBF Award for Outstanding Chef. Below, Brock tells us about his sprawling cookbook, an upcoming Charleston concept, and much more.

 

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JBF: Let's start with a subject that's near and dear to your heart: burgers. You do such an admired one at Husk. What are some other chef-driven burgers that have you have tried and really loved?

 

SB: For me, burgers are an enormous passion. But anything that's an icon like that is going to result in some really bad versions of it. For every ten bad ones, there's a half-good one. People try to do too much to it. You have to keep it simple. So, my favorite burgers? The one at... Read more >

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Daily Digest: April 17, 2014

cricket

Could kosher certification convince more people to eat insects? The makers of these cricket-based protein bars hope so. [NY Mag]

 

Through the Open Source Seed Initiative, farmers and producers can plant crops without fear of violating intellectual property laws. [NPR]

 

A new fast-food hybrid: fried-chicken-nugget pizzas from Dominos. [LAT]

 

Meanwhile, Arizona Diamondback fans can enjoy all 3000-calories of this bacon-wrapped, cheddar-filled corn dog. [... Read more >

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Interview with JBF Award Nominee Blaine Wetzel of the Willows Inn on Lummi Island

 

Tucked away in an archipelago off the coast of Washington lies the elegant Willows Inn on Lummi Island, where chef Blaine Wetzel helms the nationally renowned kitchen. Here, the four-time nominee for Rising Star Chef of the Year tell us about his formative culinary experiences, how he draws inspiration from the Pacific Northwest’s terroir, and the ubiquitous food trend he hopes will disappear.

 

JBF: How would you describe your culinary style? 

 

Blaine Wetzel: My culinary style is determined by geography. The Pacific Northwest offers an abundance of beautiful ingredients that shape the way we cook. Whether it’s wild salmon, our garden's cherry blossoms, or the first nettles of the season, we just try to showcase that particular item. 

 

JBF: The tagline for your re... Read more >

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Interview with the Bar at the NoMad Hotel’s Leo Robitschek

Leo Robitschek of the Bar at the NoMad Hotel 

Step into the Bar at the NoMad Hotel, and you’ll be instantly transported to a time when New York City hotel bars were the pinnacle of glamour and mastery of craft. The 24-foot-long mahogany bar, leather chairs, and towering shelves of backlit Art Deco–era tomes evoke a timeless elegance, while proprietary cocktails are prepared using modern techniques and seasonal ingredients. Below, the Outstanding Bar Program Award nominee’s beverage director Leo Robitschek tells us about his ultimate food and drink pairing, how the impressive beverage menu is curated, and his favorite local haunts. 

 

JBF: How does the NoMad bar program differ from your first venture at Eleven Madison Park?

 

Leo Robitschek:​ The NoMad was our chance to take what we did at EMP... Read more >

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Sponsored Post: Win Tickets to the Rioja Wine & Tapas Festival on May 3

Take Home a Rioja Cellar Contest

 

We've already filled you in on the fabulous chefs, wines, and bites that will be on offer during the upcoming Rioja Wine & Tapas Festival, which is conveniently taking place in Brooklyn on May 3, the same weekend as our own Beard Awards hoopla. Now we're giving you a chance to attend for free, with VIP-status to boot.

 

Our friends at the Rioja Wine & Tapas Festival are generously giving away two VIP tickets to the event, along with six bottles of reserve wine. This privileged entrée will give you access to exclusive VIP areas, as well as the opportunity to sip more than 200 vibrant Rioja wines from 60+ wineries, meet top Rioja winemakers, attend expert-led seminars, and taste delicious tapas from 25 nationally-renowned chefs. What's more, the winner of this giveaway will automatically be entered... Read more >

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Passover Seder

 

Make sure the second night of Passover truly is different than all other nights by preparing a feast that combines traditional, Bubbe-approved favorites like wine-braised brisket with outside-the-macaroon-box dishes like halvah pots de crème. 

 

Fennel and Arugula Salad 

Add a pinch of fennel pollen and smoked sea salt to bring fennel to the next level in this simple salad. 

 

Wine-Braised Friday-Night Brisket 

A mixture of port, dry red wine, and a head of garlic makes an aromatic braising liquid for this special-occasion brisket. 

 

... Read more >

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Interview with Maxwell Britten of Maison Premiere

Maxwell Britten of Maison Premiere

 

With its rigorous cocktail program, romantic environs, and dapper staff, Outstanding Bar Award nominee Maison Premiere is an oasis of Old World style in Brooklyn’s Pabst Blue Ribbon country. Below, beverage director Maxwell Britten tells us about his favorite drink on the current menu, the first recipe he mastered as a young barkeep, and how to make a great mint julep for your Kentucky Derby bash.   

 

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JBF: How would you sum up the Maison Premiere philosophy?

 

MB: I think the overall goal is to have a transporting experience for our guests. We try to do this through both visuals and the menu. As you walk in the door, the first thing you see is the horseshoe bar. You see the absinthe fountain made of green marble, and the pristinely dressed bartenders with suspenders and slicked-back hair. And then there's the menu, which is like an archive:... Read more >

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Daily Digest: April 14, 2014

buffet

 

​Should men have to shell out more cash at an all-you-can-eat buffet? [The Atlantic

 

What really causes skunky beer, and how you can steer clear of those unappealing flavors. [LAT]

 

Matzo may fall short on flavor, but it packs a hugely satisfying crunch. [NPR]

 

Coming to a supermarket near you: coffee flour, the latest in alternative baking products. [Discover Magazine]

 

What does our garbage say ab... Read more >

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The Architecture of the USA Pavilion at Expo Milano

The Architecture of the USA Pavilion at Expo Milano

 

How does architecture represent a country? Can a single building embody diverse American values? Is it possible to move 1,200 people an hour through a space not much wider than the Beard House and still give them something to think about? Can such a limited space be outfitted with enough equipment and storage to feed 7 million people top-quality food that represents the breadth and diversity of American cuisine? Is it possible to accomplish all of this and more in a semi-permanent structure that meets the highest standards of sustainability?

 

These are the sorts of questions that face James Biber, the architect designing the USA Pavilion at the next world’s fair, Expo Milano 2015. The theme of Expo Milano is “Feeding the Planet, Energy for Life” and every one of the 147 participating countries is creating an experienc... Read more >

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