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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Awards Watch: Polls Open at Noon!

James Beard Awards medallion The excitement of JBF Awards season is so close we can almost taste it. Beginning at noon today, you can submit chefs, cookbooks, and more for nominee consideration on the JBF Awards section of our website. (And in case you haven't heard, we've made serious changes to our Journalism Awards: categories are now defined by content, rather than medium. You can learn more about this retooling in the JBF press room.) So what are you waiting for? Start voting!

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Eat This Word: Membrillo



WHAT? Jam-cestor. Derived from the Latin word melimelum, or "honey apple," the Spanish word membrillo (in Portuguese, marmelada) refers both to fresh and preserved quince, a celebrated fruit that was stored in honey during classical times. According to The Oxford Companion to Food, the thick sweet paste of cooked quince and sugar is the likely ancestor of jam and marmalade. Quince, a large, lumpy, bitter, green fruit that is inedible when raw, is transformed from ugly duckling into swan with the addition of sugar and a little heat, becoming an aromatic, delicious pink jam. In his book The Basque Kitchen, Gerald Hirigoyen describes the transformation of quince into membrillo as "magical," praising the quince, beloved in the French Pays Basque as well as along the Iberian peninsula, for its "delicate, floral, almost citrusy flavor." The paste is often served as a counterpoint to the salty flavors of Manchego cheese and Serrano and Presunto ham.

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