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Staff Recipe: Crêpes with Nutella

by jbfauthor on October 13, 2009

Crepes with nutella JBF director of sponsorship and special events Yvon Ros has the privilege of eating at her restaurateur husband's restaurant, Meli Melo, almost every day. But when she's spending weekend mornings at home, she likes to make these simple nutella crêpes for her son, Remy.

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Ask a Chef: Kerry Heffernan, what is your favorite Halloween candy?

by jbfauthor on October 12, 2009

"You know those Mary Janes that they wrap up? It’s kind of a butterscotch-y thing…or something. I’m not quite sure how they make it or what they do with it. I probably don’t want to know.” –Kerry Heffernan, South Gate, NYC

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Recipe: Pan-Roasted Tilefish with Parsnip Purée and Roasted Fall Vegetables

by jbfauthor on October 12, 2009

TilefishThis tilefish recipe, paired with assorted roasted fall vegetables, makes for a great Sunday night meal. It was served at the Beard House by the executive chefs of Stephen Starr’s steakhouses.

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On the Menu: October 11 to October 17

by jbfauthor on October 09, 2009

Kitchen Here’s what happening at the Beard House and around the country next week: Sunday, October 11, 12:00 P.M. Jacques Torres & Friends Chocolate Brunch At his beloved chocolate shops, JBF Award winner Jacques Torres turns out handcrafted sweets featuring classic ingredients and some unexpected surprises. At this decadent brunch, Torres and his friends from the French Culinary Institute (where he’s the dean of pastry arts) will prepare a delicious sweet and savory chocolate-laden menu. Sunday, October 11, 7:00 P.M. Don Q Celebrates Flavors From The Land of Rum It’s sure to be an unforgettable evening when Top Chef alums Jeff McInnis and Fabio Viviani team up with mixologist Esteban Ordonez to create an exciting multi-

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Scholarship Spotlight: Salima Moosabhai

by jbfauthor on October 09, 2009

Born and raised in India, Salima Moosabhai will complete a degree in hospitality management from the New York City College of Technology next June. The JBF scholarship recipient recently told us about the touching moment that inspired her to pursue work in the culinary industry. Read more about her story and her ideas about the future here.

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News Feed: October 9

by jbfauthor on October 09, 2009

High-end sushi takes a hit [Grubstreet NY]

Art meets food in San Francisco [SF Chronicle]

Marathon eating in Japan [The Atlantic]

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On the Menu: DonQ Celebrates Flavors From the Land of Rum

by jbfauthor on October 09, 2009

Don Q Rum For our final event with the New York City Wine and Food Festival, we're bringing a couple of Top Chefs to the Beard House kitchen: season five's Jeff McInnis and Fabio Viviani. Mixologists Jacopo Falleni and Esteban Ordonez will also be on hand to shake up some cocktails featuring premium Don Q rum. Take a look at the menu below: Hors d'Oeuvre Fabio Viviani Quail Skewers with Puerto Rican Caponata and Rum Demi-Glace Chicken Liver Brioche with Celery and Orange–Rum Beurre Blanc Potato Tostones with Tuna Tartare and Aged Balsamic Vinegar Jeff McInnis Grilled Peaches and Serrano Ham with Arugula and Queso Blanco Lobster–Mascarpone Arepas with Green Onions and Cilantro Yuca Blini with Caviar, Lime Cream, and Chives Dinner For the Table

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On the Menu: Jacques Torres & Friends Chocolate Brunch

by jbfauthor on October 08, 2009

Jacques Torres As part of our partnership with the New York City Wine and Food Festival, we've invited Jacques Torres (along with FCI faculty members Marc Bauer, Nils Norén, and Alain Sailhac) to prepare a special brunch featuring chocolate in every course. Anyone who has paid a visit to one of Jacques Torres's candy shops understands that the JBF Award winner knows a thing or two about the addictive sweet stuff. Here's a sneek peek of the menu: Hors d’Oeuvre Miniature Mole-Glazed Chicken Drumsticks Miniature Thyme, Aged Gruyère, and Chocolate Vol-Au-Vent with Wild Mushroom Ragoût Savory Chocolate Napoleons with Spicy Cream Cheese Chocolate Gougères with Gorgonzola and Walnuts Grilled Cocoa Nib–Infused Polenta with Chile-Spiced Beef Tenderloin Brunch Foie Gras with Pear and Chocolate

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News Feed: October 8

by jbfauthor on October 08, 2009

The search for the perfect rye [The Atlantic] Are people foregoing eating out for food festivals? [WSJ] How to make the perfect bao [LA Times] Christopher Kimball on the end of Gourmet [NY Times]

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Recipe: Big Island Salt Cod Croquettes with Red Chimichurri

by jbfauthor on October 08, 2009

croquettes We love these salt cod croquettes from our friend George Mavrothalassitis of Chef Mavro in Honolulu. He puts a Hawaiian spin on the accompanying chimichurri (traditionally a Argentine sauce made with parsley, garlic, olive oil, and red pepper flakes) by adding a native chile pepper. Small red Thai or Asian chile peppers will produce the same result.

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