On the Menu: Thursday, March 10, 2016


Here’s a taste of what’s on tap today at the Beard House and around the country.


JBF Greens Presents New Zealand Wine Fair 2016, 6:30 P.M.

The James Beard Foundation Greens (foodies under 40) are joining up once again with New Zealand Winegrowers for a walk-around tasting of the country’s celebrated vines and vineyards. The event will include sips from more than 30 producers, including stellar 2015 vintages, many of which will be poured for the first time. A roster of ace New York City chefs will also be on hand, preparing delicious bites that will complement what's poured. Get a taste of hot spot Bodega Negra with Pork Belly Tacos with Salsa Verde Cruda and try your first savory Beijing crêpe from Mr. Bing. 

 ... Read more >

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JBF Is Coming to a Town Near You!


JBF is going out on the road, and we may be coming to a city near you! Here's a taste of upcoming events in March and April around the country. For a complete listing, visit jamesbeard.org/events.


Sunday, March 20, 5:00 P.M.
Friends of James Beard Benefit / Chelsea Market
Sunday Supper at Chelsea Market
Chelsea Market, 75 Ninth Avenue
For reservations and more event information, please call 1 212 627 2308 or click here

Wednesday, March 23, 6:30 P.M.
Celebrity Chef Tour / Charlotte, NC
Bonterra Dining & Wine Room
1829 Cleveland Avenue
For reservations and more event information, please call 1... Read more >

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America's Classics: Justin Aprahamian on Three Brothers

Photo by Kent Miller

Three Brothers


It’s like a little storefront, kind of an old-school bar, so there’s a really cozy feel to it. It’s family-run and family-owned so it’s kind of intimate, like you’re being welcomed in by them. 


The food is super soulful. The burek is a must; they run it as an appetizer. There’s spinach and cheese in it—it’s so good, very comforting. It says on the menu that there’s a forty-minute wait for it so you should go in and order it right away. Don’t even think about it—just place your order for the burek and then go about reading the menu and deciding what else you want to get or what your drinks are going to be. They’ve got a pretty good selection of some of those eastern European liqueurs tucked away back there so I’d recommend trying one. It’s a lot of Serbian food: suckling pig, veal breast, t... Read more >

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On the Menu: Wednesday, March 9, 2016


Here’s a taste of what’s on tap today at the Beard House.


Cavorting in Cabo, 7:00 P.M.
Mauricio Lopez
Hilton Los Cabos Beach & Golf Resort, Cabo San Lucas, BCS, Mexico

At the Hilton Los Cabos Beach & Golf Resort, guests are treated to picturesque beaches, top-tier golf courses, opulent spa sessions, and the resort’s premier fine-dining venues. Send your taste buds to paradise when chef Mauricio Lopez brings his native coastal Mexican cuisine to the Beard House. From familiar south of the border flavors like Rib-Eye Tinga Taquitos with Smoked Chipotles, Piloncillo, and Chicharrones and Baja Ceviche with Marinated Sea Bass, Mango Pico de Gallo, Compressed Watermelon, and Yellow Citrus Salsa to the exotic Charred Octopus with Guajillo–Garlic Adobo and Mayan Escabèche which highlights the delicious diversity of the Mex... Read more >

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Beard House Recipe: Baked Texas Oysters with Tasso Ham

Photo by Ken Goodman


There are some universal objectives for winter comfort food: it should be rich, creamy, hearty, and warm—and we've got a recipe that hits all the right marks. Although Gilbert’s Underground Kitchen chef Kenny Gilbert calls Florida's sunny Fernandina Beach his home, the Southern native proved he has a knack for satisfying the chilled bones of New York City diners at his recent Beard House dinner. Gilbert’s baked Texas oysters fall somewhere between chicken pot pie and clam chowder, the briny oysters doused in an addictive combination of half-and-half and Boursin cheese, spiked with fatty tasso ham, and speckled with a dusting of homemade cornbread gratin.... Read more >

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Eat This Word: Halvah


WHAT? A global confection. Halvah is a broad term used to describe a flour- or nut-based Middle Eastern dessert. Many countries in the region claim it as their own, although today its reach has spread from South Asia to the Balkans. The sweet’s spellings are as numerous as its origins: Egyptians call it “halawa,” while Indians drop the final "h" and name it “halva.” Regardless of what you call it, what is certain is that the word derives from the Arabic word, “halwa,” which means “sweet confection.” This versatile, rich ingredient has spread across the globe, resulting in myriad variations in its preparation. Israelis create halvah by mixing tahini and honey to create a flaky, satisfying fudge; whereas Indian halva is made with semolina, which creates a crumbly, grainy texture. The dessert can be dressed in various ways: topped with almonds or raisins, mixed with shredded carrots, or flavored with vanilla or coconut extracts. Rega... Read more >

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On the Menu: Tuesday, March 8, 2016

Photo by Matthew Ricardo Singer


Here’s a taste of what’s on tap today at the Beard House.

Allure of the Spice Trail, 7:00 P.M.
Cassie Piuma
Sarma, Somerville, MA


Celebrate International Women’s Day at the Beard House with a modern Middle Eastern feast from Cassie Piuma, a newly minted 2016 JBF Award semifinalist for Best Chef Northeast. After more than a decade of honing her craft at JBF Award winner Ana Sortun’s Oleana, Piuma opened the meze mecca Sarma in 2013 to rave reviews. Diners can expect dishes highlighting the chef’s signature take on Mediterranean small plates, such as Eggplant-Wrapped Haloumi Cheese with Pomegranate, Muhammara, and Mint, Lettuce Wraps with Salmon Falafel, Whipped Avocado, and Mango Pickles... Read more >

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Mr. Bing’s Brian Goldberg on Chinese Street Food and NYC’s Best Dumplings

Photo by James Maher


“Bing in Chinese means anything flat, round, and edible. So a bing can be a pancake, a pizza, a taco,” says Brian Goldberg, the man behind Chinese street-crêpe business Mr. Bing, which made its American debut last winter at the Urbanspace holiday market in Times Square. Goldberg will bring his crêpe-maker and trademark Beijing bites to our upcoming JBF Greens New Zealand Wine Fair, determined to convert local diners to the cult of this addictive, age-old Chinese comfort food. 


Goldberg, a born-and-bred New Yorker, first encountered jianbing (or “bings,” colloquially) while studying abroad in Beijing as an undergraduate. The mobile street food, typically sold from carts on the backs of bicycles, is made from a green bean- and white-flour batter mixed with Chinese herbs and spices; coated in egg, scallions,... Read more >

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America's Classics: April Bloomfield on the Grand Central Oyster Bar


The Grand Central Oyster Bar & Restaurant


When I first moved to New York I wanted to check out the iconic places that make the city so special, so I went to the Grand Central Oyster Bar. I remember sitting at the bar and just watching all the guys shuck oysters—those guys are the fastest shuckers in the world. And to go and see them make this really amazing dish that they do there—the oyster pan roast—is pretty special. They have these things called steam kettles; they look like a big bowl and they produce steam, which gently warms heavy cream-based soups so they don’t burn, but it allows the soup to boil really fast. So what they do is they dump in a load of cream with some seasoning and some Worcestershire sauce, and I think there might be some ketchup in there too [editor’s note: it’s tomato-chili sauce]. And then they throw in the oysters and the little scallops and whatever else you want in your pan... Read more >

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On the Menu: Monday, March 7, 2016


Here’s a taste of what’s on tap today at the Beard House.


Food and Wine Provocateurs, 7:00 P.M.
Chris Cosentino, Cockscomb, San Francisco / Co-Founder Robert Biale, Co-Founder Dave Pramuk, Winemaker Tres Goetting, and Marketing and Events Coordinator Maggie Pramuk, Robert Biale Vineyards, Napa, CA

Take one Top Chef Masters winner with an ardor for offal, add in a prestigious Napa Valley vintner, and you end up with a feast of the senses designed to delight and expand your palate. For this exceptional dinner, San Francisco superstar Chris Cosentino joins Robert Biale Vineyards, one of Napa Valley’s premier producers of Zinfandel and Petite Sirah, to commemorate their 25th harvest. Expect a menu highlighting the vast potential of nose-to-tail dining, from Olde Salt Oysters with Boccalone Blood Sausages and Serrano to Venison Heart Tart... Read more >

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JBF Kitchen Cam