News Feed: The Road to the Beard House
While most dinners at the Beard House appear to go off without a hitch, there are ample opportunities for a few snags behind the scenes—and not only in the kitchen. Endless planning goes into bringing chefs and their ingredients to our venue on West 12th Street in New York City, and the trip can involve countless people, more than one mode of transportation, and, in Pino Posteraro's case, a daunting passage through airport customs. Check out this article from Vancouver magazine, which follows the Canadian chef's footsteps as he endures the strenuous, but ultimately rewarding journey to the Beard House kitchen.Recipe: Farmer’s Mac & Cheese
We learned earlier today that macaroni and cheese is all the rage in New York City. For those of you who can't pay a visit to one of the city's mac 'n' cheese "boutiques," this hearty, Tabasco-kissed recipe will certainly satisfy your craving. It comes from Joanne Bondy of Old Hickory Steakhouse at the Gaylord Texas Resort in Dallas.
Recipe: Farmer’s Mac & Cheese
We learned earlier today that macaroni and cheese is all the rage in New York City. For those of you who can't pay a visit to one of the city's mac 'n' cheese "boutiques," this hearty, Tabasco-kissed recipe will certainly satisfy your craving. It comes from Joanne Bondy of Old Hickory Steakhouse at the Gaylord Texas Resort in Dallas.
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.
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@beardfoundation
This week on "Taste Matters", JBF's Mitchell Davis sits down with Bonnie Stern, aka "Canada's Julia Child" http://t.co/qjcnzFPznm
Next month at the #jamesbeardhouse: 2012 #jbfa winner Chris Hastings of Birmingham's Hot and Hot Fish Club http://t.co/n0qagSR1Y4
QR code–bearing sushi. An ambassador for cheese in China. Pet bird–flavored ice cream in Japan. Today's food reads: http://t.co/Hg05mRFWXy
JBF Trip Planner: our senior editor @annamowry tells us where to eat in New Orleans these days: http://t.co/dwk9t9W0wW
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