On the Menu: Scott Conant

Scott Conant at the James Beard House In 2008 Scott Conant, who rose to fame as the chef of Alto and L’Impero, made a triumphant return to the NYC dining scene with Scarpetta. Now, with the openings of Faustina and Scarpetta locations in Miami and Toronto, Conant has cemented his position as one of the most creative chefs cooking Italian food today. Conant will bring his signature blend of rustic and refined cooking to the Beard House tomorrow night. Have a look at the menu below: Hors d’Oeuvre Harvest Salad with Preserved Lemons, Root Vegetables, and Baby Greens Chilled Cauliflower Purée with Oysters and Italian Caviar Baby Potatoes with Fonduta and Truffles Pairing: De Conciliis Selim Spumante NV Dinner Pumpkin Soup Purée with Spot Prawns and Leeks Pairing: Castello di Rubbia Malvasia d’Istria 2007 Kobe Beef Tartare with Shaved Parmigiano-Reggia

Comments (0)

On the Menu: October 17 through October 23

Guests mingle before dinner at the Beard House. Here’s what’s happening at the Beard House and around the country next week: Sunday, October 17, 5:30 P.M. Friends of James Beard Benefit Jean-Louis Palladin Dinner The incredibly talented chefs collaborating on this innovative dinner are at the forefront of the new, high-voltage Vegas cuisine, serving modern, inspired, sophisticated, and luxurious food to discerning Sin City diners. Join them for a spectacular dinner benefitting the Jean-Louis Palladin Professional Work/Study Grant and honoring the late, great Jean-Louis Palladin. Monday, October 18, 7:00 P.M. Le Bec-Fin Alum For the past three years, we’ve recognized Charles Roman, an alum of Philadelphia’s Le Bec-Fin and Vetri, as a JBF Ri

Comments (0)

Awards Watch: Polls Open at Noon!

James Beard Awards medallion The excitement of JBF Awards season is so close we can almost taste it. Beginning at noon today, you can submit chefs, cookbooks, and more for nominee consideration on the JBF Awards section of our website. (And in case you haven't heard, we've made serious changes to our Journalism Awards: categories are now defined by content, rather than medium. You can learn more about this retooling in the JBF press room.) So what are you waiting for? Start voting!

Comments (0)

Eat This Word: Membrillo



WHAT? Jam-cestor. Derived from the Latin word melimelum, or "honey apple," the Spanish word membrillo (in Portuguese, marmelada) refers both to fresh and preserved quince, a celebrated fruit that was stored in honey during classical times. According to The Oxford Companion to Food, the thick sweet paste of cooked quince and sugar is the likely ancestor of jam and marmalade. Quince, a large, lumpy, bitter, green fruit that is inedible when raw, is transformed from ugly duckling into swan with the addition of sugar and a little heat, becoming an aromatic, delicious pink jam. In his book The Basque Kitchen, Gerald Hirigoyen describes the transformation of quince into membrillo as "magical," praising the quince, beloved in the French Pays Basque as well as along the Iberian peninsula, for its "delicate, floral, almost citrusy flavor." The paste is often served as a counterpoint to the salty flavors of Manchego cheese and Serrano and Presunto ham.

WHERE?

Comments (0)

Recipe: Lobster Tortellini with Spicy Lobster–Vodka Sauce

Lobster Tortellini with Spicy Lobster–Vodka Sauce JBF Award winner Luciano Pellegrini stuffs these decadent tortellini with lobster and tops them with a piquant, jalapeño-infused vodka sauce.

Comments (0)

Recipe: Brunswick Stew

Justin Keith's recipe for Brunswick stew It may be some time before we're hit with weather that calls for stick-to-your-ribs grub, but we're still enjoying this hearty and flavor-saturated Brunswick stew from Justin Keith of Food 101. The meat-and-vegetable medley dates back to early 19th-century Virginia, where it was prepared with squirrel meat. Thankfully, Keith's version doesn't require an outing to Central Park.

Comments (0)

Eye Candy: NYCWFF at JBF

Here are our favorite snaps from our weekend with the Food Network New York City Wine & Food Festival. We'll be posting galleries for each of the three dinners, so stay tuned!

The Food Network New York City Wine & Food Festival at the James Beard Foundation

Marcela Valladolid finishes shooters of Mexican corn soup with a morita chile gastrique during Holy Mole

The Food Network New York City Wine & Food Festival at the James Beard Foundation

Smoked Edenbrook Farm rainbow t... Read more >

Comments (0)

Pages