Recipe: Colin Lynch's Butter Soup with Shellfish and Honey

Colin Lynch's Recipe for Butter Soup with Shellfish and Honey Emulsion In this stew-like dish from Menton's Colin Lynch, sweet seafood is suspended in a rich beurre monté, a butter sauce that holds its emulsification. It's like the classic lobster-and-butter duo, but with the volume turned way up.

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On the Menu: Winter Truffle Extravaganza

White Truffles Indulgence takes many forms, and for many food lovers, feasting on one of nature’s most delicious and elusive subterranean delicacies—winter truffles—is the ultimate. This month at the Beard House, Robert Deiaco of the glamorous Armani/Ristorante 5th Avenue will offer a gastronomic tribute to this exceptional fungus. Have a look at the menu: Hors d’Oeuvre Truffle-Flavored Potato and Mushroom Foam Piedmont Goat Cheese Fondue and Truffle–Stuffed Crisp Polenta Shells Milk-Fed Veal Tartare with Winter Truffles Pairings: Champagne Taittinger Prestige Brut Rosé NV; Bruno Giacosa Brut Spumante 2004 Dinner Sautéed Sea Scallops with Thousand-Layered Potatoes and Norcia Black Truffles Pairing: Alois Lageder Chardonnay 2007 Baby Artichoke Hearts with Porcini Carpaccio, Robiolina Cheese, and Tuscan White Truffles Pairing: Campo al Mare Vermentino d

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Recipe: Oyster Mushroom Cappuccino with White Truffle Oil

Oyster Mushroom Cappuccino with White Truffle OilThis soup from chef Sean Olnowich get its name from its milk-foam finish. Serve it in cappuccino mugs and charm your guests with the playful presentation.

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Ask a Chef: Sean Brock, Where Should We Eat in Charleston?

Sean Brock
We asked 2010 JBF Best Chef: Southeast award winner Sean Brock of McCrady’s in Charleston to tell us the best places to eat in his hometown.

1. Late-Night Dining
Tattooed Moose
843.277.2990
1137 Morrison Drive
“This place is a favorite of all the employees at McCrady’s for after-work snacks. They use duck fat in their fryers!”

2. Quintessential Charleston Cooking
Hominy Grill
843.937.0930
207 Rutledge Avenue
“Chef Stehling is using great products to replicate the iconic dishes of the Low Country. One of our favorite places to take out-of-town guests.”

3. Family Dinner
Monza
843.720.8787
451 King Street
“It’s always a lot of fun to relax with a bunch of different pizzas and pitchers of beer at this great little spot. I love the smell of the woodburning oven.”

4. Date Night... Read more >

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Recipe: Bacon-Wrapped Dates

Timon Balloo's bacon-wrapped dates When Miami chef Timon Balloo cooked at the Beard House in early November, he took the ubiquitous canapé-tray combo of dates and bacon and packed it with Iberian flavor—literally. He stuffs the fruit with a combination of Manchego and linguiça, a garlicky sausage from Portugal. Get the recipe here.

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On the Menu: December 5 through December 11

A view of the Beard house from the back patio. Here’s what’s happening at the Beard House and around the country next week: Sunday, December 5, 6:30 P.M. 9th Annual Greens Holiday Party Join the James Beard Foundation Greens (foodies under 40) as we celebrate the holidays with great food and drink at the 9th Annual JBF Greens Holiday Party at the historic James Beard House.  Don't miss this chance to explore our muse's home and sample culinary delights from some of the city's most exciting chefs. A selection of fine wines from Palm Bay Imports and Stella Artois beers will be served to keep everyone in good spirits. Guests will leave with a goody bag and heaps of holiday cheer. Monday, December 6, 6:00 P.M. Friends of James Beard Benefit: Richmond, VT Winter Feast in Vermo

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On the Menu: Jose Garces

Jose Garces Since his last Beard House visit in 2008, Jose Garces has snagged a JBF Award, published a cookbook of contemporary Latin recipes, and joined the ranks of the Food Network’s Iron Chef. The Philly-based superstar returns to the Beard House on Monday night, and will be joined by the talented chefs de cuisine from his restaurants. Check out what's on the menu: Hors d’Oeuvre Passion Fruit Gazpacho with Jamón Ibérico, Goat Cheese, Melon, and Avocado Montaditos > Duck Confit Sandwiches with Serrano Ham, Black Cherries, and La Peral Cheese Housemade Jamón Serrano with Raw Honey Candy–Coated and Toasted Marcona Almond–Crusted Crispin Apples Salt Cod Croquettes with Truffled Winter Squash Purée Pairings: Broadbent Vinho Verde NV; Pardevalles Blanco 2008 Dinner Pulpo

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