On the Menu: Portland’s Rising Star

Matthew Lightner A recent JBF Rising Star Chef semifinalist and one of Food & Wine’s 2010 Best New Chefs, Matthew Lightner has been getting attention for his bold new way with seasonal cuisine at Portland's Castagna. He's taking over the Beard House next Wednesday, and we can't wait for a taste of his understated yet enticing menu. You can make a reservation by clicking here. Hors d’Oeuvre Lardo and Tomatoes on Brioche Salmon on Rye Toasts Cheese Puffs with Garlic Aïoli Crispy Pigs’ Ears with Radishes and Hazelnuts Pairing: Matello Ribbon Ridge Pinot Gris 2009 Dinner Willamette Valley Onion Salad with Caramelized Allium Vinegar, Herbs, and Crisp Vegetables

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Eye Candy: Food in Photos

food photos on wall At his recent Beard House dinner, chef Peter DeRuvo taped photos of his planned dishes on a wall in the James Beard House kitchen. See more photos here.

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On the Menu: August 22 through August 28

Walking up the Beard House back stairs Here’s what’s happening at the Beard House next week: Monday, August 23, 7:00 P.M. Four-Diamond Farmland Feast The bucolic Joseph Decuis offers guests a unique culinary experience at its AAA Four-Diamond eatery, boutique inn, heritage farm, and Wagyu-raising cattle ranch. Executive chef Aaron Butts, who completed high-profile stages at the Fat Duck and El Bulli, oversees the modern American cuisine. Wednesday, August 25, 7:00 P.M. Seasonal Seafood Celebration Chef and owner Mike Stollenwerk has been reeling in the praise from critics like the Philadelphia Inquirer’s Craig LaBan, who raved that Stollenwerk “ranks among the city’s best seafood cooks,” while Philadelphia magazine recently declared

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Ask a Chef: Holly Smith, What are Your Favorite Flavor Combinations?

Holly Smith Holly Smith, who won the JBF medal for Best Chef: Northwest in 2008, tells us her favorite flavor combinations.

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Recipe: Lime Flan Parfait with Blueberries and Watermelon Granita

Heather Rodriguez-Carlucci's Lime Flan Parfait with Blueberries and Watermelon GranitaPrint’s Heather Rodriguez-Carlucci whipped up this triple-decker dessert at Chefs & Champagne, but the preparation is also doable at home. The flan gets some zing from lime curd, which is made by combining beaten eggs with sugar and the highly acidic fruit juice. The granita, a frozen Italian treat with coarse ice crystals, can (and should) bypass the ice cream churner: just place a shallow container of fruit syrup in the freezer and use a fork to periodically rake up ice as it forms. (The pros call this still freezing.)

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Eat this Word: Yuzu

YuzuWHAT? Chic citrus. Thought to be a hybrid of the sour mandarin and the Ichang lemon, yuzu is a golf ball-sized fruit with a thick bumpy rind that ranges from green to vibrant yellow depending on its ripeness. Although the fruit originated in China, the Japanese adopted this ambrosial gem as part of their traditional winter solstice yuzu-yu, a bath in which whole yuzu are wrapped in cheesecloth and floated in the hot water so the fruit's intoxicating aroma—with notes of lime, lemon, and grapefruit—rises to meet the bather. The ultra-tart yuzu is not usually eaten whole but is used as an accent in many traditional Asian dishes and has recently come into vogue in restaurants across the U.S. WHERE? Aaron Butts's Beard House Dinner WHEN? August 23, 2010 HOW?

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Eye Candy: White Peach and Opal Basil Sorbet

White Peach and Opal Basil Sorbet

At a recent Beard House dinner, Tom Carlin served this white peach and opal basil sorbet as an intermezzo. Chef Carlin's dinner was an ode to the peach, and featured the fruit in every course.

You can view more photos here.

(Want to make this at home? Get the recipe here!)

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