A Menu from James Beard's American Cookery

James Beard's American Cookery

While a lucky few have already gotten their hands on the new edition of James Beard's American Cookery (see Gael Greene's Twitter feed), mere mortals still have to wait another five days to see the repackaged classic. In the meantime, take a look at the menu served to members of the media at yesterday's Beard House lunch. Every course was lifted straight from the book's pages.

Hors d'Oeuvre: Dainty Sandwiches > Smoked Salmon with Lemon; Asparagus Tips with Mayonnaise (page 815) Luncheon: Leek and Potato Soup (page 92) Breaded Chicken Breasts (page 215

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Eat this Word: Wattle Seed

wattle seedWHAT? Down Under delicacy. Wattle seeds come from the pods that grow on acacia trees in Australia. A dietary staple for the continent’s aboriginal population, wattle seeds were traditionally ground into flour and baked into a flat bread. Today the Australian edibles are prized for their high nutrient content and nutty, coffee-like flavor when roasted; in fact, the seeds smell and taste so much like java that many Australians drink a beverage made from them as a caffeine-free substitute. Wattle seeds are most frequently added to desserts—they’re particularly delicious when paired with nuts and chocolate—but the possibilities for their use are endless. WHERE? Dewey LoSasso's Beard House dinner WHEN? October 30, 2010 HOW? Watt

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On the Menu: Tutto Toscana

Feathers One of our favorite fall traditions at the Beard House is our partnership with the faculty at the Apicius International School of Hospitality, a Florence-based institution that offers Tuscan-focused culinary studies. For this year's events, the instructors will be joined by their Italian students, for whom the programming is a capstone of a six-week-long intercontinental study of gastronomy and culture. The weekend-spanning event series, Tutto Toscana, includes an Italian-style cocktail party, a Tuscan-inspired brunch, and Feathers, a food-crossed-with-fashion celebration at th

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Gala-Auction Online Bidding Now Open

2010 James Beard Foundation Gala Dinner and Auction

The JBF Gala Dinner and Auction is still several weeks away, but our silent auction is already up and rolling online. The packages are as exciting as ever, including a spot in an Italian-wine class at the Astor Center, a Daniel-Boulud restaurant hop, and a weekend in Sonoma Wine Country. Visit www.jbfauction.cmarket.com to learn more. We’re constantly adding new packages, so check back often! Bidding will remain open through November 8, with the silent auction taking place on November 10 at the magnificent Four Seasons Restaurant. As always, all proceeds will go toward supporting the James Beard Foundation.

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On the Menu: Scott Conant

Scott Conant at the James Beard House In 2008 Scott Conant, who rose to fame as the chef of Alto and L’Impero, made a triumphant return to the NYC dining scene with Scarpetta. Now, with the openings of Faustina and Scarpetta locations in Miami and Toronto, Conant has cemented his position as one of the most creative chefs cooking Italian food today. Conant will bring his signature blend of rustic and refined cooking to the Beard House tomorrow night. Have a look at the menu below: Hors d’Oeuvre Harvest Salad with Preserved Lemons, Root Vegetables, and Baby Greens Chilled Cauliflower Purée with Oysters and Italian Caviar Baby Potatoes with Fonduta and Truffles Pairing: De Conciliis Selim Spumante NV Dinner Pumpkin Soup Purée with Spot Prawns and Leeks Pairing: Castello di Rubbia Malvasia d’Istria 2007 Kobe Beef Tartare with Shaved Parmigiano-Reggia

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On the Menu: October 17 through October 23

Guests mingle before dinner at the Beard House. Here’s what’s happening at the Beard House and around the country next week: Sunday, October 17, 5:30 P.M. Friends of James Beard Benefit Jean-Louis Palladin Dinner The incredibly talented chefs collaborating on this innovative dinner are at the forefront of the new, high-voltage Vegas cuisine, serving modern, inspired, sophisticated, and luxurious food to discerning Sin City diners. Join them for a spectacular dinner benefitting the Jean-Louis Palladin Professional Work/Study Grant and honoring the late, great Jean-Louis Palladin. Monday, October 18, 7:00 P.M. Le Bec-Fin Alum For the past three years, we’ve recognized Charles Roman, an alum of Philadelphia’s Le Bec-Fin and Vetri, as a JBF Ri

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