Recipe: Buttermilk Channel's Duck Meat Loaf

Recipe for Buttermilk Channel's duck meat loaf Ryan Angulo puts a sophisticated spin on meat loaf by using succulent duck
 breast, sweet raisins, and grassy herbs. Two duck breasts will yield the necessary meat and fat for this recipe. Your butcher can remove the thick slabs of fat from the meat and grind the two parts separately.

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Recipe: Cornelius Gallagher's Hazelnut–Vanilla Gelato

Recipe for hazelnut–vanilla gelato Laced with toasty vanilla seeds, fragrant hazelnuts, and luscious Nutella, this gelato is the perfect wintertime treat. Get the recipe here.

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Ask a Chef: Quickfire Questions for David Kinch

James Beard Award winner David Kinch

Winner of the 2010 JBF Best Chef: Pacific award, David Kinch has garnered national attention for his singular, terroir-focused American cuisine at Manresa. Deeply committed to sustainable agriculture, Kinch exclusively sources the restaurant’s vegetables from a biodynamic farm in the nearby Santa Cruz Mountains.


1. Organic or biodynamic?
Biodynamic. A lot of people make fun of the hocus-pocus and cosmic elements of biodynamic, but you know, God is in the details. Biodynamic farming forces you to pay attention in much greater detail, and how can you not benefit from that in the long run?

2. Japan or France?
Japan. I think the way France was 20 years ago and Spain was 10 years ago and the Nordic countries are now, Japan is going to be the future. It was a closed door, but people are

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Recipe: Eric Hara's Big Bean Cassoulet

Eric Hara's recipe for big bean cassoulet Eric Hara's trimmed-down version of cassoulet sticks to just beans and vegetables (the traditional dish is enriched with duck confit, sausage, and other meat products), but it doesn't taste like a sacrifice. It's flavored with sweet lobster stock and topped with a buttery blanket of panko. Check out the recipe here.

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On the Menu: Boldly Rustic

April Bloomfield Gastropub pioneer April Bloomfield, a 2010 nominee for JBF Best Chef: NYC, is easily one of the most innovative chefs in town. Her rustic and seasonal cooking, infused with a European snout-to-tail mentality, has changed the way New Yorkers eat and continues to inspire an ardent following. She's taking charge of the Beard House kitchen on Thursday; here's what's on the menu: Hors d’Oeuvre Peekytoe Crab and Avocado Mousse Trifles Scotch Quail Eggs Chicken Liver on Pugliese Bread Vincent Carême Vouvray NV Dinner Bacon-Wrapped Rabbit Terrine with Tarragon, Shallot, and Cornichon Salad and Prune Vinaigrette Pairing: Stadlmann Mandel-Höh Zierfandler 2008 Roasted Pumpkin and Market Green Salad with Aged Pecorino and Balsamic Vinegar Pairing: Damijan Kaplja Bianco 2004 Clam, Tomato, and Vegetable Aquacotta Stew with Grilled Bread a

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Eat This Word: Kaffir Lime


The James Beard Foundation on kaffir lime
WHAT? Fragrant fruit. Until recently, American cooks had a hard time getting hold of Kaffir limesbumpy-skinned, deep green, intensely fragrant citrus fruits that give a jolt of flavor to many Southeast Asian dishes. Dried or fresh, the leaves, rind, and juice of the fruit are indispensable elements in enlivening soups, salads, and curries. Kaffir limes are used in the cuisines of such countries as Thailand, Malaysia, and Indonesia "with a frequency bordering on automaticity," Alan Davidson writes in The Oxford Companion to Food. Davidson, incidentally, objects to the name Kaffir and suggests the alternative of Makrut lime, the Thai word. Kaffir, he writes, probably comes from the Arabic word for infidel and has long been used in South Africa as a pejorative term for blacks.

WHERE? Team New Jersey Beard House dinner

WHEN? January 26, 2011

HOW? Poha Rice

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On the Menu: January 23 through January 29

Beard House Here’s what’s happening at the Beard House and around the country next week: Monday, January 24, 7:00 P.M. Haute Charleston As chef and owner of one of Baltimore’s most lauded restaurants, two-time JBF Award nominee Cindy Wolf finds inspiration in the rich culinary heritage of Charleston, South Carolina. This dinner will highlight the chef’s refined, Huguenot-influenced cuisine along with impeccable wine pairings selected by wine director Tony Foreman. Tuesday, January 25, 7:00 P.M. Seasonal American The Mill at 2t, a charming restaurant in pastoral Connecticut, serves up outstanding locally sourced dishes in an intimate setting. The eatery’s chef, Ryan Jones, and his friend the Canadian locavore chef Christophe Ithurritze are bringing that casual elegance to the Beard Hou

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