Eye Candy: Beard House
Gabriel Kreuther and his team from the Modern toast to a job well done in the Beard House kitchen. Check out more photos from their Alsatian-themed Oktoberfest, part of the Food Network New York City Wine and Food Festival.
(Photo by Philip Gross)
News Feed: October 19
Wines made naturally [Atlantic] Macaroni and cheese: the latest low-brow food to make it big [WSJ] Could bread and jam be next? [CHOW] While our tomato and pumpkin crops were getting washed out, Bordeaux grapes ripened in optimal climates, and are poised to be "the perfect vintage" [LAT]Ask a Chef: Jeremy Culver, what is your favorite Halloween candy?
“Definitely not those popcorn balls they used to give to me as a kid. But I do love mini butterfingers.” –Jeremy Culver, Fulton, NYCOn the Menu: October 18 to October 24
Here’s what happening at the Beard House and around the country next week:
Sunday, October 18, 5:00 P.M.
Friends of James Beard Benefit: Chicago
The talented team behind acclaimed Chicago restaurants Blackbird, Avec, and the Publican has designed a unique evening to benefit the Beard Foundation. For one night only guests are invited to make a reservation to enjoy this ingredient-driven menu with wine pairings at the time of their choosing.
Monday, October 19, 6:30 P.M.
Lunedi Cena: Monday Night Supper
The weather has finally turned chilly and nothing warms you up like the soul-satisfying, rustic foods of Italy. Join us for a Monday night supper of family-style classics created by executive chef Mirco Grassini at the newly opened Trattoria Cinque. Paired with this hearty fare? Vintages from some
JBF News: Reserve Your Next Beard House Dinner on OpenTable
News Feed: October 16
A review of the Momofuku cookbook [Atlantic] Missy Robbins's illustrated guide to making risotto [TONY] A guide to harvest festivals in Italy [NYT] DineLA Restaurant Week has been extended [LAT]Recipe: Sweet Potato Gnocchi
We love this fall recipe for two reasons. First, sweet potatoes are one of our favorite ingredients of the season. Second, the root vegetable's moderate starch content will result in lighter gnocchi (lots of starch can make it chewy and dense). The dish comes from Jeff Crump's cookbook Earth to Table and will be served at tonight's Beard House dinner.
Eye Candy: Beard House
Sandro Micheli, executive pastry chef at Adour Alain Ducasse at the St. Regis New York, made these pistachio and passion fruit macarons for Beard House diners at last week's New York City Wine and Food Festival dinner with Alain Ducasse. Click here for more photos from the evening.
(Photo by Eileen Miller)
JBF News: 2010 JBF Awards Nominations Are Under Way
It's that time again: we're accepting suggestions for 2010 JBF Award nominees!
Are you a food blogger, cookbook author, or restaurant designer? Stop by our entry forms and online voting page and submit your work for consideration for our book, journalism, broadcast media, and design awards.
Is there a chef whose cooking really knocked your socks off this year? You'll also find a link to an online voting form for restaurant and chef awards on the same page (feel free to offer your suggestions for nominees for every cooking prize we bestow, or just keep it to one).
Let the nominating begin!
News Feed: October 15
Canning is making a comeback [WSJ] How to navigate confusing food labels [Chicago Tribune] Even though baseball stadium menus are trending toward sushi and gourmet burgers, cracker jacks sales are still robust [NYT] Does chocolate have the power of painkillers? [NYDN] Restaurants in Boston, Providence, and Portsmouth, NH, will showcase heirloom vegetables during next week's Heirloom Harvest Week [Boston Globe]Pages
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Here's one of the many June #jamesbeardhouse events that we're stoked for: Tim and Nancy Cushman of Boston's O Ya: http://t.co/9IpOSvyQK5
It's the truth! RT @Food52: The secret to James Beard's Strawberry Shortcake? Hard-boiled eggs: http://t.co/2OB5L8EV3o
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