Featured Menu: Chinese New Year: East and West

 

With over 200 events at the Beard House each year, our calendar is overflowing with top toques and rising stars from restaurant kitchens across the country. Each dinner at the Beard House is a unique culinary experience, but every so often a specific event will have our stomachs rumbling simply by scanning the menu. Read on to learn which event has piqued our palates lately.

 

Monday, February 8, 2016
Chinese New Year: East and West

 

From a young age James Beard was exposed to the myriad flavors and spices of Chinese cooking, thanks to Let, his family’s cook. So it’s no surprise that Chinese New Year is always a spirited celebration at the Beard House, and this year is no exception. We’ll be ringing in the Year of the Monkey with some of D.C.’s top toques, such as Peter Chang, Scott Drewno, and K.N. Vinod prepare a jubilant meal uniting Sichuan, Cali-Asian, and... Read more >

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Awards Watch: How the Book Awards Are Judged

 

Tell people you are a food writer and often they assume you're a restaurant critic. 

 

It's the same when I tell people that I serve on the James Beard Foundation's Book Awards subcommittee. They assume I pick the winning books. The reality is that my fellow subcommittee members and I are administrators, not judges. 

 

Each January, we gather at the Foundation's accounting firm in New York City with the 400-plus books that have been entered for consideration. We review all of the books to make sure they qualify based on the rules. We make sure they are entered in the correct categories. We each oversee a category or two and assign independent judges to those categories. Each category has four j... Read more >

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What We're Reading This Week

 

Super Bowl food can be delicious and filling for veggie lovers, too. [Bon Appétit]

 

Presidential candidate Ted Cruz brings French fries into the debate. [MUNCHIES]

 

A simple purée is the “building block” of a marvelous dish. [Saveur

 

Revisiting our roots: foods that delighted Americans a century ago. [Washington Post

 

NASA has invented a “plant pillow” to grow lettuce in space. [Modern Farmer] ... Read more >

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Happy Hour: The Franklin Bar's Night Sledding Cocktail

 

Now that we're in the throes of winter, there's nothing more appealing than cozying up to a boozy beverage at home on a blustering Friday night. We've got your drink plans covered: dive into the Night Sledding cocktail from Philadelphia's Franklin Bar, a 2015 semifinalist for our Outstanding Bar Program award. General manager Sara Justice channeled the flavors of childhood when creating this herbaceous tippler featuring a cooling... Read more >

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On the Menu: Week of February 8

 

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


Monday, February 8, 7:00 P.M.

Chinese New Year: East and West

Chinese New Year is always a spirited celebration at the Beard House, and this year’s fusion-inspired feast is no exception. Ring in the Year of the Monkey with some of D.C.’s top toques, as Peter Chang, Scott Drewno, and K.N. Vinod prepare a jubilant meal uniting Sichuan, Cali-Asian, and Indian cuisines.

 

Tuesday, February 9, 7:00 P.M.

Mardi Gras Mysti... Read more >

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Recipe Roundup: Crowd-Pleasing Casseroles

 

If you haven't made a casserole lately, it's time to give the unsung hero of the workweek another look. These anything-but-outdated dishes are among our favorite make-ahead meals.

 

Old-Fashioned Rich Chicken Pie

A dash of Tabasco adds a jolt of vibrancy to this classic comfort-food dish. (A cup of heavy cream doesn't hurt either.)

 

Shepherd's Pie

Made with flavorful ground lamb, this irresistible one-pot meal from cookbook author Colman Andrews is a simple Sunday-night project.

 

... Read more >

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Ask the Chefs: Sarah Simmons and Aaron Hoskins

 

Sarah Simmons has won many admirers through the elevated Southern dishes at her lauded hot spots City Grit and Birds & Bubbles. For her upcoming Beard House dinner, Simmons and partner Aaron Hoskins will create a Southern sweetheart feast to satisfy the heart and the soul. In anticipation of their event, we spoke to the two about the pleasures of gummy candies, the New York City meal they still dream about, and why they're eerily excited about beef stew.

 

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What is your inspiration behind the menu for this Beard House event?

Sarah: Aaron and I are opening a restaurant together next year and this menu pretty much encapsulates our vision for the new resta... Read more >

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In Season: Meyer Lemons

 

Lemons are a beloved tool in our kitchen arsenal, but Meyer lemons, those smooth, golden citrus celebrities, are another thing entirely. Subtly sweet and deeply perfumed, this magical winter fruit will transform desserts, seafood dishes, and even pasta.

 

Crab Carbonara with Meyer Lemon, Black Pepper, and Parsley

Dress up a classic carbonara with Dungeness crabmeat and Meyer lemon zest, which gives the dish extra vibrancy.

 

Lobster Tabbouleh with Meyer Lemon Vinaigrette... Read more >

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Recipes: Winter Roasting

 

Roasting is our go-to cooking method during the colder months. A hot oven, a generous pour of olive oil, and a sprinkling of salt is all you need to produce simple but spectacular dishes. But with a little bit of finesse, the technique can also yield sophisticated results, as in the following recipes:

 

Roasted Clams with Herb Jam and Chorizo Butter

Slices of crusty bread provide a bed for the clams in the roasting pan, and are perfect for sopping up the paprika-spiked chorizo butter.

 

Roasted Pineapple with Prosciutto

A welcome alternative to prosciutto-and-melon, this playful appetizer is made with a pineapple that... Read more >

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The Bookshelf: Baking with the Brass Sisters

 

Marilynn and Sheila Brass are known for their devotion to America’s culinary past, scouring old cookbooks and handwritten recipes to ensure that our nation’s home-baked favorites survive for the next generation. In their latest tome, Baking with the Brass Sisters, the duo compiled recipes that traveled alongside incoming immigrants, as well as favorites that sprouted out of Yankee soil. Last month, the JBF Award–nominated  sisters stopped by the Beard House to discuss their charming and approachable collection of recipes at our latest​ Beard on Books event. Below, the incomparable ... Read more >

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