On the Menu: Week of September 29

 

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

 

Monday, September 29, 7:00 P.M 
California Wine Country Excursion 
Winemaking and culinary creation go hand-in-hand with this award-winning team from Wente Vineyards. Priding themselves on a strong family legacy and sustainable, local ingredients, chef Matt Greco and fourth-generation winegrower Carolyn Wente will showcase all that the Livermore Valley has to offer.

 

Tuesday, September 30, 7:00 P.M 
Four Seasons Finesse
From cosmopolitan chic to resort retreat, the Four Seasons brand defines luxury. Leave your suitcase behind and join us for a chance to savor the myriad cuisines available at Four Seasons properties around the U.S.—you’ll have a five-star vacation without leaving your seat.... Read more >

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Sustainability Matters: September 26, 2014

 

The Alliance for a Healthier Generation and the American Beverage Association pledge to reduce beverage calories consumed per person nationally by 20% by 2025. [Food Politics]

 

Scientists across the country are testing the impact of ozone and carbon on crops to discover to what extent climate change will affect the global food supply. [NY Times]

 

Agriculture giant Cargill has pledged to protect forests in the company’s supply chains and endorse measures stated in the New York Declaration on Forests, part of the UN summit on climate change. [Grist]

 

Following the horse meat scandal that swept Eu... Read more >

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Expo News: Culinary Director and Exhibition Designer Named, Pavilion Concrete Poured!

 

Construction of the 26,000-square-foot American Pavilion at next year's Expo Milano is underway, as evidenced by the above shot of concrete being poured for the structure's foundations.

 

In other Expo news, Friends of the USA Pavilion Milano 2015 has named Thinc Design as the pavilion's exhibition designer. A renowned exhibit-design firm, Thinc will highlight America’s unique role in the future of food around the world through interactive exhibits about food security and policy, international relations, science and technology, nutrition and health, and culinary culture.​ 

 

Pavilion planners have also appointed Grant MacPherson as culinary director. Chef MacPherson, whose resume spans five continents, will oversee all meals prepared and served at the American... Read more >

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Throwback Thursday: Jack Daniel's Birthday at the Beard House

 

It’s officially fall. It’s the end of bikini season, it’s time to go apple-picking, and you can’t go two feet without stumbling over a pumpkin-spiced something.

 

In a nod to the season of spiked cider and hot toddies, here's a look back at Hill Country Barbecue’s 2009 Beard House dinner celebrating the birthday of Jasper Newton "Jack" Daniel, known by some as the founder of the Jack Daniel's distillery. Duff Goldman of Ace of Cakes was on hand for a very special dessert: a 60-pound cake in the shape of the birthday boy, complete with a whiskey barrel and a bottle of the eponymous liquor. In perfect fall form, the food was decadent, the cocktails flowed, and the cake’s flavor? Pumpkin, of course.

 

Take a peek at the video below to watch Duff ceremoniously cutting the cake:

 

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Eat this Word: Huckleberry

Huckleberries

 

WHAT? Perhaps more associated with Mark Twain’s Huckleberry Finn than with fine cuisine, huckleberries grow most widely in the West, and along Midwestern rivers, like the Mississippi, on which Huck spent so many days lazing. Huckleberries come in many shades, including pink, white, blue-black, and purple, with the blue-black variety being the firmest and most widely available in the marketplace. James Beard was a fan, writing in American Cookery that they were “wonderful to the taste.” Unlike their close relatives, blueberries and cranberries, which have a multitude of soft, little seeds in their center, each huckleberry contains ten hard, small seeds, and their flavor is more tart. Huckleberries are not cultivated; their growing season is typically from June through August. According to Beard, they “make good pies and cakes and other typically American delights.”

 

WHERE? Jackson Hol... Read more >

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What We're Reading: September 25, 2014

 

When it comes to holiday challahs shapes, round is just the beginning. [NPR

 

The funky history behind Gorgonzola. [MUNCHIES

 

NYT Staffers weigh in on their favorite kitchen tools. [NYT

 

A Japanese gadget will magically turn your eggs into puddin... Read more >

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Recipes: It's All Greek

Recipe for Ravani Semolina Cake with Olive Oil, adapted by the James Beard Foundation

 

Horiatiki, a bright, rustic salad of tomatoes, cucumbers, olives, feta, and herbs, starts off this menu of traditional and modern Greek dishes. For the main course, go with either a hearty pastitsio (a baked pasta layered with eggplant, ricotta, and béchamel) or lamb loin stuffed with olives, sun-dried tomatoes, and cheese. (Extra hungry? Serve both.) Dessert is ravani, a Greek semolina cake flavored with olive oil and orange zest, from chef Mike Isabella.

 

Domatasalata Horiatiki: Greek Village Salad

Lamb Stuffed with Feta Cheese, Sun-Dried Tomatoes, and Kalamata Olives... Read more >

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Eye Candy: Duck Pho with Seared Foie Gras

Leah Cohen's Duck Pho with Seared Foie Gras

 

Leah Cohen first rose to fame as a Top Chef contestant, but she proved her culinary chops with the opening of the New York Times two-starred Pig and Khao, where she serves contemporary iterations of the foods from her mother’s native Philippines. For her Beard House dinner this summer, Cohen designed a menu to showcase cuisines from several Southeast Asian countries. One of the locales on her culinary tour was Vietnam, with this show-stopping duck pho with seared foie gras. Silky, rich, and intensely flavorful, this traditional Vietnamese noodle soup was a hit with Beard House diners, pho sure

 

View this event's menu and details ... Read more >

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What We're Reading: September 24, 2014

 

For the Goldilocks in all of us: an in-depth guide to oatmeal. [The Kitchn

 

Turns out that gut bacteria might also be impacting your brain. [The Atlantic

 

A new cookbook highlights the role of women in Mexican cooking. [NYT

 

Poultry companies are switching from controversial antibiotics to probiotics for their chickens. [... Read more >

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James Beard Foundation's Taste America® Preview: Seattle

Marc Murphy and Tom Douglas

 

We’re headed to the Pacific Northwest for our next stop on James Beard Foundation’s Taste America® tour! This weekend we’re staking out Seattle for two days of culinary celebrations featuring Taste America All-Star and James Beard Award winner Marc Murphy, as well as local star and James Beard Award winner Tom Douglas. Join us Friday night for a reception with dishes from some of the city’s hottest chefs, followed by a unique four-course menu prepared by Murphy and Douglas. On Saturday Murphy will show off his skills with a cooking demo at Sur La Table, where you’ll also be able to sample local fare with free tastings from artisan vendors La Panzanella, Theo Chocolate, and Mt. Townsend Creamery.

 

For information about the chefs and vendors appearing in Seattle, check out... Read more >

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