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News Feed: September 15

by jbfauthor on September 15, 2009

A story of a suffering restaurant during the recession [Atlantic] A look at the tough work performed by the director of culinary innovation at McDonald's [Business Week] To stave off an invasion of American macrobrews, Vietnamese bars promote kegs of "fresh beer" [WSJ] California universities go trayless [LAT]

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Reel Food: The Low Brow to High Brow Trend

by jbfauthor on September 15, 2009

Way back in July, when we were sipping Champagne in the Hamptons with Julian and Alex from the Four Seasons, we asked a few of the talented chefs who were serving up amazing nibbles what they thought about the trend of low brow foods (think hot dogs and pizza) making the switch to upscale dining menus.

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Duff Goldman at the James Beard House

by jbfauthor on September 14, 2009

cakeWhat a birthday! Last week we celebrated Jack Daniel’s birthday with Hill Country barbecue, delicious JD cocktails, and one incredible cake. Duff Goldman of Ace of Cakes fame brought the amazing creation all the way from Baltimore and he couldn’t have been more thrilled to be at the Beard House. The cake was truly a work of art. The statue of Jack was made out of 60 pounds of solid chocolate and the barrel was carved out of a moist and flavorful pumpkin and chocolate chip cake. In his remarks to the crowd Duff shared how in an effort to explain the significance of the Beard House to his artistic staff, he compared cooking here to having your artwork hung at the MOMA. We were certainly honored by his comparison. Duff cutting cake After pictures were taken and the handiwork was admired

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News Feed: September 14

by jbfauthor on September 14, 2009

Grant Achatz explains the importance of wine pairings [Atlantic] Pennsylvania is carving out a spot on the map of American wine [NYDN] Paula Deen's line of cast iron pans have been recalled [NYT] Lovers of English-made Cadbury chocolate go to great lengths to find the treats in the States [WSJ]

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On the Menu: Daniel Boulud

by jbfauthor on September 14, 2009

Daniel Boulud Tonight's Beard House dinner is hosted by New York chef and restaurateur extraordinaire Daniel Boulud. Chefs from Daniel, Daniel Boulud Brasserie at Wynn Las Vegas, and Café Boulud will be in the kitchen, including the winner of last year's Rising Star award, Gavin Kaysen. Check out the mouthwatering menu below: Hors d’Oeuvre: Tomato Gazpacho Pickled Green Tomatoes with Head Cheese Tomato and Basil Arancini Tomato Tarts with Burrata and Red Onion Marmalade Olive and Tomato Compote–Stuffed Zucchini Flowers Dinner: Rabbit Porchetta with Satur Farms Vegetables, Purple Mustard, Frisée, and Hazelnut Vinaigrette Sweet Corn Agnolotti with Chanterelles, Rillons, and Thai Basil Butter-Poached Dover Sole with Sunchoke Purée, Citrus-Braised Endive, Red Pearl Onions, and Sauce Américaine Scottish Grouse with Foie Gras,

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On the Menu: September 13 to September 19

by jbfauthor on September 11, 2009

Kitchen Here’s what happening at the Beard House next week and around the country next week: Monday, September 14, 7:00 P.M. Daniel Boulud Dinner Over the past three decades, iconic chef Daniel Boulud has helped reinvent French cuisine in the United States, inspiring myriad chefs to strive for culinary greatness along the way. Join us when the top toques in Boulud’s empire come together to celebrate their mentor at this extraordinary culinary homage. Tuesday, September 15, 7:00 P.M. Spanish Wine Lovers’ Dinner Innovative NYC chef Josh DeChellis has turned his attention to Spain at the much-raved-about La Fonda del Sol, the reincarnation of the ahead-of-its-time namesake eatery that was once in the same location. For this dinner the talented chef wil

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Wine Wisdom: Daniel Johnnes's Wine Picks

by jbfauthor on September 11, 2009

wine The beauteous hills of peaches and corn at the farmers' stands won't be around much longer, so make the most of the last summer produce by introducing some great wine pairings to your market haul. JBF Award winner Daniel Johnnes of the Dinex Group recommends some bottles to go with this end-of-summer menu of James Beard dishes (and you can find all of the recipes on our website!)

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News Feed: September 11

by jbfauthor on September 11, 2009

Analyzing the relationship between ballpark beer prices and team performance [WSJ] A proposed highway bridge threatens some of Mosel's vineyards in Germany [Slate] Obama wishes he could dine with Gandhi [Atlantic] It was only a matter of time: a grilled cheese truck will start cruising the streets of Los Angeles early next month [LAT]

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Recipe: Wild Mushroom Crostini

by jbfauthor on September 11, 2009

Mushroom Crostini Jamie West of the Ojai Valley Inn & Spa in Ojai, CA, served these mushroom crostini during the reception of last night's Beard House dinner. You can use any variety of wild mushroom—black trumpet, chanterelle, shiitake—or even a combination.

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Eye Candy: Beard House

by jbfauthor on September 10, 2009

Plating Cheeses Two crew members plate cheese courses for Beard House diners on August 27, 2009. The chef, John Newman of Newmans at 988 in Cannon Beach, OR, served a selection of artisanal Oregon cheeses like Three Ring Farm's Rivers Edge Chèvre and Rogue Creamery's Rogue River Blue Cheese. Check out more photos from this late-summer dinner. August 27, 2009, The Beard House, NYC (Photo by Tom Kirkman)

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