On the Menu: China's Famous Ducks

At Tuesday night’s Beard House dinner we were lucky to welcome a delegation of chefs and VIPs from the Beijing Tourism Administration. The highlight of the evening’s menu? Beijing’s famous Quanjude roast duck. After hanging in the Beard House kitchen for two days (the extended hanging allows the skin to thoroughly dry, ensuring that classic crispy skin), the ducks received a basting of a secret sweet sauce, then went into a 500-degree oven to roast until golden brown. After a tableside carving, the duck was served with all the traditional accoutrement, including pancakes, cucumbers, and that classic sweet sauce. Although the delicious Chinese delicacies certainly had everyone talking, what really got the room buzzing was the announcement of our upcoming

Comments (0)

Eye Candy: 2010 JBF Awards

Alton Brown, JBF president Susan Ungaro, Lidia Bastianich, and Ted Allen pose for a photo on the red carpet before the 2010 JBF Awards ceremony. Click here to see more images from the big night.

Comments (0)

Recipe: Grilled Rack of Lamb with Honey–Pasilla Glaze

Slender and dark, the mild pasilla chile is the dried descendent of the chilaca pepper. Mexican chefs treasure its earthy flavor and soft heat, sprinkling it in stews, moles, and sauces for meat dishes. For his delicious grilled rack of lamb, JBF Award winner Rick Bayless toasts and blends the chilies with honey and spices to produce a glossy and brightly flavored marinade.

Comments (0)

illy Giveaway: We Have a Winner!

Coffee Photo #4: Coffee by KAS13 After an intense round of voting, the results are in! The photograph of the skull and crossbones cappuccino by KAS13 is our lucky winner. KAS13 can look forward to a shiny new illy Francis Francis X7 espresso machine arriving at their home. KAS13: Let us know how we can get in touch with you in the comments of this post! A final contingency for winning? You have to promise to send us a picture of your first attempt at latte art with your new machine! Thanks to everyone who participated in this giveaway. We've got a lot more great stuff to give away from our sponsors, so stay tuned!

Comments (0)

Marcia "The Tablehopper" Gagliardi: Signing Off

And I’m off to Eleven, with the charming Melissa Perello (Frances). It’s been an honor to be here in New York, surrounded with such friendly, talented, gracious people. What a wonderful industry. Thanks for having me! Cheers and congrats to all--whether there is a medal around your neck, or not--because the food you create, the drinks you pour, the spaces where you host us, and the hours you work are so appreciated by all! Ciao!!

Comments (0)

Apron Anxiety: The Highs and Lows of Living with a Chef

Heather Sperling, Grant Achatz's girlfriend, commiserates with me on best and worst parts of dating a chef: "The worst part  is how completely screwed your sleep schedule  is....the best is how wonderful and random our home fridge is. The secret to the sleep thing is the midnight to 1:30 A.M. disco nap. He comes home at 2 A.M. Late night snacks we are good at. I heat up the Japanese rice cooker and he brings home fresh fish."

Comments (0)

Marcia "The Tablehopper" Gagliardi: Last Bites

Basil Tofu with Uni and Uma Dashi Sauce, Isao Yamada, Upstairs at Bouley

Sam Mason's Bone Marrow Flan with Onion Marmalade on Brioche Toast I am no longer hungry. In fact, quite sated.

Comments (0)

Pages