by jbfauthor on September 17, 2009
Rosh Hashana, the Jewish New Year, begins this Friday at sundown. And if you are tired of the same old sweet dishes like tzimmes, apples, and honey cake, you might want to look to the East…to Israel, that is, where the influences of Jews from around the world meld into a Middle Eastern culinary melting pot. We’ll be adding
this beet and pomegranate salad from celebrated Israeli baker and chef Erez Komarovski to our holiday menu. Komarovski created an artisanal bread revolution in Israel with his chain of bakeries called Lehem Erez—they continue, but he no longer owns them. Now he spends a large part of his time in self-exile on a beautiful hillside in the Upper Galilee near the Lebanon border teaching, inventing, and cooking dishes that draw on the local produce and his vast gardens. P
by jbfauthor on September 16, 2009
He started out as a film student waiting tables at restaurants like No. 9 Park in Boston and Al Forno in Providence, but eventually Paul Lang set off to travel throughout Italy to learn more about food and wine. Eventually he opened his own company, A Casa, which specializes in bringing exciting, personalized, and delicious wine dinners and events to people’s homes. Recently he has also taken on the role of wine director at NYC’s Il Buco restaurant. We caught up with him to find out how he does it all.
James Beard Foundation: What’s your job description?
Paul Lang: I create and prepare personalized Italian wine dinners in people’s homes.
JBF: How did you get your job?
PL: I worked as chef for the Capezzana Estate in Tuscany. Then I served as sommelier at Babbo restaurant in NYC. I left Babbo to start A Casa.
by jbfauthor on September 16, 2009
Three members of Adrian Richardson's crew relax at the end of a night's work and dig into some of the pavlova that diners enjoyed for dessert. In case you missed it earlier this month,
we've got the recipe right here.
September 2, 2009, The Beard House, NYC
(Photo by Eilon Paz)
by jbfauthor on September 16, 2009
One might assume that fresh produce and other essentials of the human diet are easy to come by in American cities. According to NYU professor Jennifer Berg, however, the United States "is entering a new food crisis, but it’s not an issue of production, it’s an issue of access.” Jamie Feldmar has more on
what it's like to live in an urban food desert.
by jbfauthor on September 15, 2009
Tomorrow’s Beard on Books brings us Betty Fussell, a passionate carnivore who will discuss her new book, Raising Steaks: The Life and Times of American Beef. Fussell approaches this tough and proud American industry with an open mind, profiling the many men and women who help bring steaks from the ranch to our plates. She knows her cuts of beef, and that’s why we asked her to tell us her five favorites and how to prepare them.
Rib-eye: Why? Because of all that marbling, otherwise known as fat. And because you can get it cut thick and on the bone. Thick means you can cook it crusty on the outside and rare within, and bone means flavor. Put on lots of salt and pepper, throw it on that hot grill or grill pa
by jbfauthor on September 14, 2009
What 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.
After pictures were taken and the handiwork was admired
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