On the Menu: Week of March 10
Here's what's happening at the Beard House and beyond next week:
Monday, March 11, 7:00 P.M.
Nearly 20 years ago, Bernard and Sarah Bouissou found love in French cuisine—and with each other—while working at New York City’s legendary Le Cirque. Today the husband-and-wife team indulge their shared passion for French cuisine at their eponymous restaurant and wine bar.
Tuesday, March 12, 6:30 P.M.
From Scratch Sessions: Japanese Essentials
Acclaimed chef and cookbook author Tadashi Ono will teach us the finer points of making onigiri, Japan’s adorable rice-based snack food. Sake expert Timothy Sullivan will also be on hand to walk us through sake basics, including its production and various classificat... Read more >
Recipe Roundup: March 7, 2013
What are your weekend cooking plans? Here are the recipes we're eyeing to cure a case of the winter-that-just-won't-quit blues.
Blood Orange Margaritas [Smitten Kitchen]
This brilliantly hued, sweet-tart cocktail is an enticing alternative to hiding under the covers until spring.
Bulgur Maple Porridge [NYT]
There's only so much oatmeal a person can eat. A warm, nutty porridge of lightly sweetened bulgur topped with nuts and dried fruit is a welcome substitute.
Irish Lamb Stew [Simply Recipes]
For a slightly simpler preparation and meltingly tender results, ask your butcher to de-bone a leg of lamb and chop it into... Read more >
JBF on the Air: Southern Flavors & Foodways
On yesterday's episode of Taste Matters, JBF's Mitchell Davis hosted a variety of Southern food experts: Todd L. Richards, executive chef at the Shed at Glenwood in Atlanta; Katie Button, chef/owner at Cúrate in Asheville, NC; and the Atlanta Food & Wine Festival's COO Elizabeth Feichter and CEO Dominique Love. Learn about how diners define Southern fare, race and gender in the Southern food scene, and common misconceptions about Southern cuisine below:
Daily Digest: March 7, 2013
The high cost of stolen Nutella at Columbia University. [NYT]
According to Ruth Reichl, fine dining is poised for a comeback. [LAT]
The best spirit for your hot toddy—and it's not whiskey. [Slate]
Golden rice: a silver bullet for world hunger, or a goldmine for corporations? [NPR]
... Read more >
Awards Watch: Theme and Hosts Announced
The Awards news just keeps on coming. Today we're excited to announce the theme of the 2013 Beard Awards: Lights! Camera! Taste! Spotlight on Food & Film. In homage to the role that food has played on the silver screen, we'll be highlighting iconic culinary scenes in cinema throughout our Awards festivities. We've also asked the chefs who are cooking at this year's reception to create dishes inspired by a favorite food moment in a movie.
In hosting news, we've tapped Ted Allen to emcee the Book, Broadcast & Journalism Awards Dinner on Friday, May 3; award–winning actor Stanley Tucci will assume hosting duties at our Lincoln Center gala on Monday, May 6.
Daily Digest: March 6, 2013
The underappreciated caraway seed offers complexity and a long history. [NPR]
Cioppino on the cheap: can it be done? [Chicago Tribune]
For a Levantine-flavored brew, look for 961 Beer from Beirut. [WP]
A Pillsbury Bake-off winner spills her secrets. [epicuricloud.com]
Reel Food: Women in Culinary Leadership Cookoff
Our friends at AVSTelevision put together a video of last week's Women in Culinary Leadership Cookoff at Vermilion. Check it out below:
Recipe Roundup: Pasta
Reinvent pasta night with a bowl of one of these impressive but easy-to-make carb-laden entrées.
Crab Carbonara with Meyer Lemon, Black Pepper, and Parsley
Dungeness crabmeat and a squeeze of Meyer lemon juice give the classic carbonara company-worthy panache.
Pappardelle with Duck and Juniper Ragù
Red wine, brandy, and citrus zest intensify this rich, hearty winter dish.
Rao's Cappelletti con Prosciutto e Radicchio
Cappelletti is similar to a freshly made mini tortellini. You can substitute store-bought cheese tortellini or ravioli.
... Read more >
Daily Digest: March 5, 2013
Harold McGee advocates for aging canned goods. [Slate]
South Korean teenagers are throwing wild "potato parties." [Guardian]
The Breakfast Sandwich Maker: make your bacon, egg, and cheese in a single, multilevel gadget. [Gizmodo]
Rick Bayless to design a craft beer. [Chicago Business Journal]
Proposed app would help you pair languishing pantry spic... Read more >
The Women in Culinary Leadership Cookoff
Last week we headed up to Vermilion restaurant to judge the Women in Culinary Leadership Cookoff. Part of the Women in Culinary Leadership Program, which was launched by JBF and Vermilion restaurateur Rohini Dey last year, the competition was created to identify driven and aspiring female cooks and to help them develop leadership and culinary skills. Entrants had to submit a resume, essay, and recipe for one contemporary Indian–Latin dish. Eight finalists executed their recipes in the cookoff, which was judged by Ms. Dey, JBF president Susan Ungaro, chef Aáron Sanchez, and Dorothy Cann Hamilton of the French Culinary Institute.
... Read more >
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