On the Menu: Week of June 10

event at James Beard House

 

Here's what's happening at the Beard House and beyond next week:

 

Monday, June 11, 6:00 P.M.
The Darling of Raleigh
Mention the Raleigh food scene to anyone and one name stands out: Ashley Christensen. This influential chef turned retro-chic on its head at Poole’s Downtown Diner and her three other restaurants, where her thoughtful, ingredient-driven comfort food is at once nostalgic and thoroughly of this moment.

 

Tuesday, June 12, 7:00 P.M.
Hot New Moroccan
Marrakesh born chef Mourad Lahlou’s modern approach to Moroccan cooking has gained a loyal Bay Area following, while his restaurant, Aziza, has earned the first Michelin star ever awarded to a Moroccan restaurant. Now the author of a new cookbook, Mourad: New Moroccan, Lahlou conti... Read more >

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Recipe: Bresaola with Radishes, White Asparagus, and Baby Greens

 

We usually don't endorse buying an ingredient that's imported from overseas when so much good stuff is available locally, but we make an exception for white asparagus, the light-deprived, mild stalks that Europeans are wild about. They're delicious when simply boiled (peel their tough bottoms first) and tossed with a vinaigrette, or they can add an elegant, creamy foil to salads and other dishes. In this sophisticated starter from Nashville-based chef Charles Phillips, a horseradish-spiked white asparagus purée joins paper-thin sheets of bresaola (cured and air-dried beef) and a tangle of spring greens.

 

Get the recipe here

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Apply for JBF's Jean-Louis Palladin Professional Work/Study Grant

 

You can study up on classic or cutting-edge technique all you want, but many chefs will attest that one of the most valuable aspects of cooking is an intimate knowledge of ingredients and the people who produce them.

 

To help bring cooks and producers closer together, each year we award our Jean-Louis Palladin Professional Work/Study Grant—named after the French chef whose dedication for mentorship matched his legendary talent—to qualified, professional chefs who are looking for hands-on experience with farmers or artisans. Candidates may apply for a pre-arranged internship (such as a stint at the Chef's Garden in Huron, Ohio, or an apprenticeship with a winemaker in France) or draft an original plan and curriculum.

 

Applications for this year's grant are due Friday, June 15. Click here to download the form.

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JBF Introduces Event Booking with Urbanspoon Rezbook

 

We're excited to announce that Urbanspoon Rezbook, a reservation system built to run on the iPad, is now the official online reservation service of the James Beard House. If you visit any of the "at the Beard House" events in our events section, you'll now find an Urbanspoon widget near the upper right corner of the page, allowing you to secure seats at our fantastic events quickly and seamlessly. 

 

Read the full announcement here.

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Recipe: Spring Pea Bissara

 

Our favorite pea recipes are the ones that keep the vegetable's freshness in tact, so we're happy to have gotten our hands on Ana Sortun's vibrant bissara, a North African dip, just as pea season is taking off. Sortun pulses straight-from-the-pod peas with assorted herbs, onions, walnut oil, and smoky Aleppo pepper, resulting in a delicious spread that's at home on pita or on crackers. Get the recipe here

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