by jbfauthor on August 24, 2009
The
Winehaven tent at Outside Lands is going to be packed with some of California's best winemakers, all serving their favorite blends and vintages. To familiarize ourselves with what's to come we took some time to interview a few of these talented vintners. First up, Morgan Twain-Peterson from
Bedrock Wine Co.
He may only be 28, but Morgan has been making wine for more than 20 years. He grew up among the vines at Ravenswood, his father's winery, and it proved to be an excellent classroom. Morgan began making small lots of Pinot Noir at the age of five. Vino Bambino Pinot Noir, as the wine came to be known, was made from 1986 to 2001 and has been featured on the wine lists of Craft, Gramercy Tavern, and Blue Hill as well as other fine-dining establishments. At Bedrock, he is intimately involved in every stage of producing his small lot, heirloom wines. We asked Morgan about making wine in California, the co
by jbfauthor on August 24, 2009
The recipes have been made, the dishes have been tasted, and the results have been tabulated. We have a winner for our first ever Twitter Cook-off! Before we announce the results, we thought it would be fun to give everyone a taste (pun intended) of what went down at the Beard House on Friday afternoon.
Despite the steamy and sticky heat outside,
our four Judges arrived ready to sample and score
the five finalists that you picked earlier in the week. We asked them to rate each dish on a scale of 1 to 5 in two categories: first, the effective and creative use of Twitter as a medium to convey the recipe, and second, taste. The JBF office/kitchen team, tasked with translating the recipes and executing the dishes, scored each tweet on a scale of 1 to 5 for
by jbfauthor on August 24, 2009
"When I can find them, I use a variety of eggplants of different sizes and colors to make an attractive pattern and to give a more complex eggplant flavor," says JBF Vice President Mitchell Davis of this summery focaccia from his cookbook, Kitchen Sense.
by jbfauthor on August 21, 2009
There's always something delicious happening at the Beard House:
Tuesday, August 25, 7:00 P.M.
Cooks’ Reunion
Jason Dady, Daniel Patino, and JBF Award winner Christopher Lee met years ago as students at the California Culinary Academy in San Francisco. Now established and esteemed chefs working in different cities, the three old cooking-school buddies will reunite at the Beard House to collaborate on this spectacular meal.
Wednesday, August 26, 7:00 P.M.
Savoring Southern Seafood
In business for more than 15 years, Georgia Brown’s still attracts D.C.’s most discerning diners—even the Obamas have stopped by to sample Jim Foss’s award-winning cuisine. Join chef Foss at the Beard House when he prepares a delicious seafood menu with flavors straight from t
by jbfauthor on August 21, 2009
Some didn't think he could make a meatless meal, but David Chang proved he was up for the challenge with his
delicious vegetarian dinner at the Beard House last night. A highlight of the evening? His Eckerton Hill Farm cherry tomato salad with tofu, shiso, and sesame.
We teased you with
the menu yesterday, but a picture is worth a thousand words. Hungry for more? Check out
the gallery of mouthwatering images from the event.
August 20, 2009, The Beard House, NYC
(Photo by Krishna Dayanidhi)
by jbfauthor on August 21, 2009
Next week, the Beard Foundation is taking a rather unusual field trip—to a music festival. It might sound like an odd match at first, but hear us out.
Outside Lands takes place in one of America’s greatest food cities, San Francisco, and that important fact hasn’t been overlooked by its creators. They are giving the wines and food of California top billing with
Winehaven and
A Taste of the Bay Area.
Twenty-five wineries, from big name trailblazers like
Au Bon Climat and
Bonny Doon to the next generation of bou
by jbfauthor on August 20, 2009
Last week Dave Racicot served this fennel tasting at the Beard House. He presented fennel in five forms: purée, custard, marmalade, gelée, and pollen. Pecorino essence and marigold petals rounded out the dish.
Click here to see more pictures of chef Racicot's dinner.
by jbfauthor on August 20, 2009
Think it’s hard to get into Momofuko Ko? Try getting a vegetarian-friendly meal out of David Chang, whose menus have famously warned off non-meat eaters. But did you ever wonder what this multiple JBF Award winner would make if he couldn’t use pork (or beef, or chicken...)? Well, we did, and the lucky diners who snagged seats at tonight’s dinner at the Beard House are about to find out. Here’s a sneak peek at the menu:
Hors d'Oeuvre:
Smoked Potato Salad with Fines Herbes and Dill Granité
Salt-Pickled Celeriac Sheets with Squash Farce, Donburi, and Chervil
Red Ball Radishes with Butter, Poppy Seeds, and Black Sea Salt
Dinner:
Eckerton Hill Farm Cherry Tomatoes wi
Marc Forgione of Restaurant Marc Forgione prepared this refreshing chilled soup at our annual Chefs & Champagne event in the Hamptons. It’s fresh, light, and complex, and the watermelon’s brilliant hue is gorgeous to behold.
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