On the Menu: Week of November 17

Upcoming events at the James Beard Foundation

 

Here's what the James Beard Foundation is up to next week: 

 

Monday, November 18, 6:30 P.M.

Friends of James Beard Benefit Dinner: Chicago

Fresh off a three-star review from the Chicago Tribune, the Windy City’s mk is playing host to this exciting Friends of James Beard Benefit, headlined by local and visiting talent—including two JBF Outstanding Chef Award winners.

 

Monday, November 18, 7:00 PM

Italian Chic

For fine dining in the Gaslamp, those in the know head straight to BiCE, the U.S. outpost of the chic Northern Italian eatery where Milan-born chef Mario Cassineri’s modern spin on classic Italian dishes is inspired by Southern California’s local bounty.

 

Tuesday, November 19, 7:00 P.M.... Read more >

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Recipe: Roasted Baby Root Vegetables with Grilled Bread, Fall Greens, and Bagna Cauda Dressing

Roasted Baby Root Vegetables with Grilled Bread, Fall Greens, and Bagna Cauda Dressing

 

Like many chefs, Kate Ladoulis, who cooks at Django's in Crested Butte, is a victim of a particular seasonal disorder: the persistent struggle to churn out new and inventive dishes during the year's bleaker months for produce.

 

When faced with autumn's first baby root vegetables, Ladoulis made a mental connection with bagna cauda, Italy's garlicky, buttery, and briny version of fondue. She got to work on a spin: chopped white anchovies and garlic were gently simmered in olive oil to make a lighter but still powerful dressing, which she tossed with those vegetables and some hardy greens. After piling it all on a slab of grilled bread, Ladoulis had an inspired salad for her menu—at least until next season.

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Recipe: Lardo and Walnut Pesto Crostini

Recipe for lardo and walnut pesto crostini, adapted by the James Beard Foundation

 

Unlike those sweaters gifted from your sartorially-challenged aunt, new crostini recipes are always welcome during the holidays. We love them because they're at once stylish and unfussy: just slice, toast, slather, and serve.

 

In the coming weeks, we'll be plying our party guests with these addictive crostini from Philip Rubino, who runs Moderno and other eateries just beyond Chicago's northern limits. Rubino tops toasted baguette slices with ribbons of lard, then broils the crostini until the fat just begins to dissolve. Before serving, he swipes each one with a pesto of sage and black walnuts, which are more robust in flavor than the English walnuts that line supermarket aisles.

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JBF on the Air: Raj Patel

Raj Patel

 

This week on Taste Matters, host Mitchell Davis spoke with Raj Patel, the award-winning writer, activist, and author of Stuffed and Starved and The Value of Nothing. They discussed his new multimedia project, Generation Food, which documents how ordinary women and men around the world are enacting food-system change and "setting the table" for themselves, their communities, and future citizens. Listen below to learn more about Raj’s travels, experiences with global food insecurity, and his proposed solutions to these grave problems.

 

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Recipe: Mâche Salad with Pork Belly Lardons, Crispy Capers, Pine Nuts, and Plum Agrodolce Dressing

Mâche Salad

 

In the American salad bowl, mâche, known also as lamb's lettuce, is often left out of the mix. A variety of longstanding popularity in France, it has a tender, velvety texture and sweet, nutty flavor. Mâche lends itself easily to the autumn salad, without coercing or massaging. Why have we skipped over this green gem?

 

To give these sweet greens their due, we’ve added chef Rosalia Barron’s mâche salad to our fall repertoire. Barron tosses the starter, which also features crispy pork belly, in a wine-infused agrodolce dressing, a traditional It... Read more >

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