On the Menu: Master of Modern Cooking

Homaro Cantu Thanks to talented chefs like Homaro Cantu, Chicago has emerged as the center for cutting-edge American cuisine. Cantu, who has become known for bringing food and science together in fascinating and delicious ways at his Windy City temple of modern cooking, Moto, is teaming up with Ben Roche and Matt Gundlach for an exciting, forward-thinking dinner at the Beard House this Wednesday. Click here to make a reservation. Hors d’Oeuvre Fried Chicken Waffles with Maple Syrup Cuban Pork Cigars Louisiana Crab Boil Pairing: Champagne Larmandier-Bernier Tradition 1er Cru Extra Brut NV Dinner Fish and Chips with Malt Vinegar, Tartar, and Seaweed Potato Pairing: Sutton Cellars Fizé Rosé of Carignane NV Fall Biosphere > Mushroom Dirt, Brussels Sprouts, a

Comments (0)

On the Menu: November 26 through December 3

Tuesday, November 29, 7:00 P.M. Robert Foley Wine Dinner Named the 2007 Winemaker of the Year by Food & Wine magazine, Robert Foley’s Napa Valley portfolio attracts raves with every new vintage. His bold and expressive wines are a natural match for Rodney Einhorn’s modern approach to classic New American cuisine. Wednesday, November 30, 7:00 P.M. Master of Modern Cooking Thanks to talented chefs like Homaro Cantu, Chicago has emerged as the center for cutting-edge American cuisine. Cantu, who has become known for bringing food and science together in fascinating and delicious ways at his Windy City temple of modern cooking, Moto, is teaming up with Ben Roche and Matt Gundlach for an exciting, forward-thinking

Comments (0)

Recipe Roundup: Thanksgiving Leftovers

turkey sandwich We had so much fun last year coming up with ideas for Thanksgiving leftovers that we thought we’d revisit the topic with a list of some of the best leftover-loving recipes out there. David Chang’s Soy-Braised Turkey, Mashed Potato Spring Rolls, Spicy Brussels Sprouts with Mint [F&W] Indian-Spiced Turkey Lentil Soup, Cranberry-Swir

Comments (0)

Wines for Your Thanksgiving Spread

Food Lover's Guide to Wine

If you’re on a last-minute hunt for Thanksgiving wines, consider one of these recommendations from two-time James Beard Award-winning authors Karen Page and Andrew Dornenburg, co-authors of the new The Food Lover’s Guide to Wine (Little, Brown), which was recently named one of the five best wine books of the year by the Wall Street Journal. Whether you’re looking for a multi-sipper that goes with everything you’ve heaped on your plate or for a variety of bottles to pair with all of the trimmings, this list has you covered.   Bubbles: We toasted our wedding at Lydia Shire’s Boston restaurant Biba in 1990 with Iron Horse Wedding Cuvée, and this iconic brand has been our critical and sentimental favorite to enjoy on special occasions ever since. If you only serve one w

Comments (0)

Culinary School at Home: How to Cook a Turkey

turkey

When you only cook a dish once a year (like, for instance, a roasted turkey), it can be difficult to perfect. That’s why every Thanksgiving millions of Americans find themselves poring over old family recipes and studying the November issues of their favorite food magazines before even entering the kitchen. To streamline the holiday cram session, we’ve put together a collection of turkey tips and tricks from some of our favorite sites. 1. Before you start messing around with softened butter, here's how to prep a turkey. 2. Alton Brown explains “the Turkey Triangle” and other

Comments (0)

The Bookshelf: Julia Child's The French Chef

Julia Child's The French Chef

Now that we inhabit a supersaturated food-media world of flawless camera-ready meals, secret ingredients, and down-to-the buzzer cooking, it's no surprise that the pioneers of the genre can be overshadowed by their flashier descendents. So when Dana Polan, professor of cinema studies at New York University, came by last week's Beard on Books to discuss his latest book, Julia Child's The French Chef, we asked him some questions about Child, her groundbreaking cooking show, and the evolution of the medium.   James Beard Foundation: You write that viewers of food television in the 1960s, which was a very volatile era, took comfort in the predictability of cooking shows. Today’s food shows are more suspenseful; we don’t know if the contestants on Chopped will actually finish the dish. What

Comments (0)

Recipe: Brown Butter Cake with Caramelized Apples and Sour Beer Caramel

Brown Butter Cake with Caramelized Apples and Sour Beer Caramel

Yes, this week is all about pie, but this autumnal dessert from Sarah Jordan, who makes desserts at Chicago's popular GT Fish & Oyster, demands a little attention, too. Jordan coats apples in a caramel that's flavored with sour beer, a style known for its tart, fruity character. Get the recipe here.

Comments (0)

Pages