Eye Candy: English Pea and Ricotta Ravioli with Langoustine and Speck

Ravioli Husband-and-wife team Scott and Heather Fratangelo, whose Upper East Side-based Spigolo has attracted discerning diners and two stars from the New York Times, recently showcased their modern interpretations of Southern cuisine, such as this English pea and ricotta ravioli with langoustine and speck. See more photos of the Beard House dinner here.

Comments (0)

Recipe: Bread Pudding

Isadora “Izzy” Sartobread's bread pudding. Studded with raisins and soaked in brandy, this rich bread pudding from Isadora “Izzy” Sarto is a simple pleasure and a cinch to prepare. The brioche needs to soak in milk for 40 minutes, which gives you enough time to churn out whatever it is you're eating for dinner to justify dessert.

Comments (0)

On the Menu: August 29 through September 4

Guests enjoy dinner at the Beard House. Here’s what’s happening at the Beard House next week: Tuesday, August 31, 7:00 P.M. Mediterranean Reflection The carefully curated menu at Adrian Richardson’s La Luna Bistro in Melbourne, Australia, reflects the chef’s Mediterranean heritage as well as his restraint and precision. Though his popular cooking show has made him a national celebrity, Richardson says he’s still most comfortable in the kitchen. September–October 2010 Greenhouse Gallery: Mushrooms Gloria Cunnick’s “Mushrooms” series evokes the mysterious and magical nature of fungi. With a BFA from Long Island University, Cunnick has shown her work in local, national, and international settings, and has been mentioned in the New York Times, Artsp

Comments (0)

Eye Candy: Steak Souvenir

place setting When a group of chefs from the BLT empire cooked at the Beard House late last month, diners were given souvenir BLT Steak postcards illustrating the primal cuts of beef. Check out images of the meal here.

Comments (0)

Recipe: Bacon with Pineapple Jus and Bacon-Salted Peanuts

Bacon with Pineapple Jus and Bacon-Salted Peanuts David Katz went hog wild at Chefs & Champagne, serving this braised bacon with gently cooked pineapple and peanuts infused with bacon fat. Keep the heat very low when making the bacon-salted peanuts, or they will burn.

Comments (0)

Eye Candy: Top Taco

Seared Venison with Oak-Smoked White Jalapeño Salsa, Cucumber–Mint Salad, and Fennel Pollen Crema Rene Ortiz, who earned his chops under JBF Award winners Daniel Boulud, Jean-Louis Palladin, and Douglas Rodriguez before opening La Condesa in Austin, cooked up a contemporary Mexican menu at the James Beard House earlier this month. We're wishing we could have tried his funky tacos, stuffed with barely seared venison, oak-smoked white jalapeño salsa, cucumber–mint salad, and fennel pollen crema. Have a look at more photos here.

Comments (0)

Pages