Our Favorite Beard House Dishes in September

Chris Jaeckle at the Beard House

 

At the Beard House last month, we watched summer recede and the flavors of fall advance. Below, our editors' favorite dishes from September.

 

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Cresta de Gallo Pasta with Hen of the Woods Mushrooms, Roasted Yeast, and Parmesan at the Beard House

 

Cresta de Gallo Pasta with Hen of the Woods Mushrooms, Roasted Yeast, and Parmesan / Chef Collaboration

 

"I was especially taken with by this dinner’s pasta course. The pasta, molded in the shape of a rooster’s crest, had a dense enough texture to stand out amongst the robust mushrooms, while the yeast and Parmesan foam hit some soulful and satisfying umami notes. The dish is straight... Read more >

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On the Menu: Week of October 20

 

Here's what's coming up at the James Beard House and around the country:

 

Monday, October 20, 7:00 P.M 
Urban Mediterranean 
At Pittsburgh’s Cure, James Beard Award nominee Justin Severino has been garnering acclaim for his innovative approach to charcuterie and Italian–American cooking. Discover the restaurant’s signature “urban Mediterranean” cuisine at this Beard House dinner, as Severino takes a seasonal approach to nose-to-tail dining.

 

Tuesday, October 21, 7:00 P.M.
Maine Marvel 
“This is Portland dining at its finest,” wrote Katie Chang in Food Republic of David’s Opus Ten, adding that the restaurant-within-a-restaurant’s food is “understated, quietly confident, and unquestionably delicious.” Helmed by veteran chef David Turin, the dining destination is an intimate, 18-seat space that offers... Read more >

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Sustainability Matters: October 17, 2014

 

Whole Foods has launched a rating program for fruits, vegetables, and flowers to measure the quality of farming practice. [Grist]

 

The U.S. Environmental Protection Agency has approved a new generation of GMO corn and soybeans, angering environmentalists. [NPR]

 

Disease and Nutrition: JBF Leadership Award winner Marion Nestle’s thoughts on the food politics of Ebola. [Food Politics]

 

McDonald’s announces a new campaign that aims for greater transparency and engagement with the public. [Civil E... Read more >

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Reel Food: Behind the Scenes at the Beard House with Pearl & Ash's Richard Kuo and Patrick Cappiello

 

What do you get when you put a wd~50 kitchen alum and former Gilt wine director together? The highly-praised Pearl & Ash. Chef Richard Kuo and wine director Patrick Cappiello showed off the eclectic and exciting fare that's garnered them so much buzz at their recent Beard House dinner, which featured a reception with passed canapés followed by a five-course tasting menu—with a whopping three wine pairings for each course! Watch the video above to go behind the scenes at their dinner, discover the origin of their dynamic partnership, and see how they infused the Beard House with a little renegade style for one epic night.

 

To learn more about upcoming events, view our full calendar. For LIVE behind-the-scenes action from the Beard House, watch our JBF Kitchen Cam at jbfkitchencam.org... Read more >

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JBF Award Winner Marion Nestle on Food and Health in America

 

The 2014 JBF Food Conference, taking place October 27–28 in New York City, will explore the intersection of food and health. Our speakers and panelists will discuss the myriad ways in which food supports personal and public health; fails to deliver on the promise of better health; and both drives and responds to other cultural forces in America today. 

 

In anticipation of this two-day event, we're holding ... Read more >

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Throwback Thursday: Camera-Ready Award Winners

James Beard Award Winners Danny Bowien and Jamie Bissonette

 

Yesterday, after we announced that we're now accepting entries for the 2015 James Beard Awards, we spent a few minutes flipping through the photo archives from this year's ceremony at Lincoln Center in New York City. For today's TBT, here's a capture of Jamie Bissonnette, who took home the award for Best Chef: Northeast that evening, snapping a selfie with the 2013 Rising Star winner Danny Bowien.

 

Jamie will be showing off his skills during his upcoming weekend at the James Beard Foundation’s Taste America® events in Boston, taking place October 24–25. For tickets and more information, visit... Read more >

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What We're Reading: October 16, 2014

 

The science behind the art of bread baking. [Serious Eats

 

Taco Bell is launching a new line of Sriracha-laced products. [LA Times

 

Take your caffeine fix on the road with this hand-powered espresso machine. [HuffPo

 

A coffee expert reviews Lay’s Cappuccino Potato Chips. [Yahoo!Food

 

A group of Londoners is growing salad greens in an old bomb shelter. [... Read more >

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James Beard Foundation's Taste America® Preview: Chicago

 

This weekend James Beard Foundation’s Taste America®, our national epicurean tour, stops in Chicago, the future home of the 2015 James Beard Awards. We’ve got two days of food-filled exclusive events featuring Taste America All-Star and James Beard Award Winner Grant Achatz, and local star and James Beard Award Winner Sean Brock. Friday night kicks off with a tasting reception from a stunning lineup of JBF Award winners from the Windy City, followed by an exclusive dinner prepared by Achatz and Brock. Saturday the action moves to Sur La Table, for cooking demos and book signings from Achatz and JBF Award Winner Tony Mantuano and Cathy Mantuano, and free tastings from local vendors Publican Quality Meats and Little Goat... Read more >

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What We're Reading: October 15, 2014

 

Murray's Cheese reveals the secrets to making the best grilled cheese. [FWF]

 

Tips and tricks on how to properly read a restaurant menu. [The Daily Meal]

 

An international breakfast tour through photographs of kids' meals. [NYT]

 

Celebrate the fall with a guide on how to prepare butternut squash. [Serious Eats]

 

Can’t-miss travel destinations for chocoholics. [... Read more >

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Awards Watch: Calling All 2015 Entries!

Nancy Silverton and David Chang at the 2014 James Beard Awards

 

JBF is now accepting entries for the 2015 James Beard Awards!

 

Entries for our Book; Broadcast and New Media; Journalism; and Restaurant Design categories can be submitted here. We're excited to announce two new Broadcast and New Media awards: Podcast and Visual and Technical Excellence.

 

Entries for Restaurant and Chef awards consideration have a separate portal, which is here. There's also a new Restaurant and Chef award: Outstanding Baker. (The Outstanding Pastry Chef category remains.) Please note that you may submit up to two entries per subcategory of the Restaurant and Chef awards.

 

Submission deadlines are as follows:... Read more >

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