What We're Reading This Week

 

Making meringue: how to perfect one of the world’s most luxurious desserts. [Lucky Peach

 

A new trade group aims to spread public awareness of plant-based foods. [Grub Street]

 

Gardening doesn’t have to be expensive: turn to these money-saving tips to grow your own produce and plants this spring. [Modern Farmer

 

Sunday cooking saves time, planning, and your health. [Huffington Post

 

Whole Foods’s peeled oranges spark a debate between disability rights advocates and environmental activists. [... Read more >

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On the Menu: Friday, March 11

 

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


Friday 3.11
California Provençale, 7:00 P.M.
David Féau
Wally’s Beverly Hills, Beverly Hills, CA

 

Spanning from Paris to L.A., native Frenchman David Féau’s impressive résumé includes stints at Guy Savoy’s Bistrot de l’Etoile, Michelin-starred Le Miravile, and New York City’s Lutèce. Now at the helm of the buzzy Beverly Hills restaurant and wine emporium Wally’s, the JBF Award semifinalist is bringing his imaginative, French-inflected California cuisine to the Beard House. Just one look at Féau’s menu encapsulates the chef’s talent for transforming traditional flavors into unexpected and playful new forms, from Fried Brie with Truffled Honey to Roasted Liberty Duck Apicius with Citrus-Roasted Turnips. With Féau at the helm, diners can expect a meal that takes them... Read more >

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Ask a Chef: Iron Chef America Winner Peter Armellino

 

An alum of Gramercy Tavern and Gotham Bar & Grill, chef Peter Armellino now helms the kitchen at Northern California’s splurge-worthy Plumed Horse. For one night only, the Iron Chef America winner returns to the Big Apple for an elegant evening of Michelin-starred food at the Beard House. In anticipation of Armellino's upcoming dinner, we spoke to the acclaimed culinarian about the Bay Area's top pizza joint, ramen, and why clam chowder will always be a mainstay of his menu.

 

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

 ... Read more >

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Eye Candy: B.L.T. Sandwiches with Cocoa-Crusted Bacon and Spiced Tomato Chutney

 

In honor of Valentine’s Day, craft chocolatiers Matthew Silverman and Matthew Piekarski brought their unique “bean to bar” concept to the Beard House for a chocolate-infused dégustation. Keith Schroeder, who sources Hexx chocolate for his artisanal ice cream company, joined the duo for an evening of gastronomic indulgence. With a menu filled with creative dishes like braised beef brisket empanadas with dried cherries, guajillo chiles, and mole negro and seared sea scallops with white bean cassoulet, cocoa nib–lamb merguez, escarole, and preserved lem... Read more >

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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
Milwaukee

 

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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