Eye Candy: Vermicelli Panna Cotta

panna cotta For his dessert course, Kuldeep Singh of Origin India Restaurant served this vermicelli panna, topped with a layer of alphonso mango jelly. Click here to see more photos from his modern Indian Beard House dinner.

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On the Menu: March 14 through March 20

on-the-menu-eileen-miller Here’s what’s happening at the Beard House and around the country next week: Monday, March 15 7:00 P.M. A Schmaltz to Remember Even if you don’t know your derma from your deckle, this celebration of delicatessen delights will not disappoint—and you won’t go home hungry. Save the Deli author David Sax, along with deli maven Gail Simmons, has assembled a team of talented chefs to transform once-pervasive deli classics into creative, contemporary cuisine. Eat. Eat! Tuesday, March 16, 6:30 P.M. The Elements of Tofu We’re learning about the Japanese art of tofu making at this special JBF Greens dinner. Chef Hiroki Abe of EN Japanese Brasserie will create a five-course seated tasting menu that showcases the many forms of fresh tofu and its rich history and artistry i

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News Feed: March 12

sheet-pans Eating by breathing. [Boston Herald] Would you eat horse? [Slash] How about raccoon? [Atlantic] Th

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Reel Food: Michael Voltaggio Talks Pigeon Pastrami

In a month full of deli delectables at the Beard House, Michael Voltaggio's interpretation of a pastrami sandwich could be the cleverest. In the video after the jump, the Top Chef winner describes the inspiration behind the dish and its components (make sure your computer's volume is up; the multitasking chef had our Kitchen Aid churning during this interview): Here's a look at the final plated dish:

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On the Menu: Modern Japanese

Akira Back A professional snowboarder in an earlier life, Akira Back cooks with an adventurous spirit at the swanky Yellowtail Japanese Restaurant in Las Vegas. (His training with Nobu Matsuhisa and Masaharu Morimoto gives him a pretty serious edge, too.) Chef Back will be in the Beard House kitchen this Saturday, where he will serve a dinner of traditional ingredients fused with inventive technique. Check out the menu below: Whitefish Carpaccio with Micro-Cilantro, Lime Air, and Kochujang Smoked Octopus with Edamame Coulis and White Truffle–Sesame Oil Sonoma Valley Foie Gras with Kumamoto Oyster and Korean Pear–Acacia Honey Broiled Miso Atlantic Cod with Pickled Shimeji Mushrooms, Soybean Sprouts, and Yuzu–Sake Foam Braised Kobe Beef Short Ribs with Fingerling Potatoes, Baby Carrots, and Quail Egg Green Tea Heaven > Green Tea Sponge Cake with Green Tea Ice

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Giveaway: Win a Free Copy of Save the Deli (Pickles Extra)

Save the Deli With his well-seasoned website and new book, Save the Deli, David Sax has taken public his personal mission to save the taste and culture of the Jewish delicatessen. And on Monday he’s taking it to the Beard House, where he’ll preside over a dinner of elevated deli delights entitled “A Schmaltz to Remember.” New York eateries—like Ben’s Best, Second Avenue Deli, and Liebman’s—will provide some signature dishes, while New York chefs—such as Bruce Bromberg and Eric Bromberg (Blue Ribbon), Harold Moore and Snir Eng-Sela (Commerce), and George Lazi (Fig & Olive)—will riff on deli classics, creating

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Awards Watch: 2010 James Beard Foundation Lifetime Achievement Award Announced

Beard medallion Ariane and Michael Batterberry, who founded Food & Wine and Food Arts magazines, will receive the 2010 James Beard Foundation Lifetime Achievement Award. You can read more about the Batterberrys and the Award by clicking here.

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