On the Menu: Valentine's Day Seduction

Ricco-Ong We’ll always love the tried and true chocolate and roses, but this year we’re excited for something extra on Valentine's Day: a sexy menu from the renowned team from Jean-Georges Vongerichten's Spice Market. Chef Anthony Ricco’s reinvented Asian fare will be on display, as well as tasty sweets by the restaurant’s original pastry chef, Pichet Ong. Check out the menu below (warning: heart palpitations may occur): Shaved Tuna with Chili Tapioca and Coconut-Lime Broth Spiced Chicken Samosas with Cilantro Yogurt Cod with Malaysian Chile Sauce and Thai Basil Red Curried Duck with Pineapple Sambal Tropical Fruit Sundae with Passion-Fruit Foam and Basil Seeds Ovaltine Kulfi with Spiced Chocolate Sauce and Muckwa Chocolate Cupcake with Salted Caramel and Vietnamese Coffee To view the entire menu, visit the official event page.

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Eye Candy: Grits, with the Volume on High

Blackberry Farm gritsAt last Saturday's Beard House dinner, chef Adam Cooke of the Barn at Blackberry Farm served these raw sheep’s milk cooked–Anson Mills grits, topped with an unctuous egg yolk, earthy Tennessee black truffles, and ham hock consommé jelly. (Doesn't this sound perfect for a blustery winter day?) Check out more photos from his farm-to-table tasting here. (Photo by Philip Gross)

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Eat this Word: Zeppole

zeppoleWHAT? Saintly snack. March 19, the day of San Giuseppe, is the day tradition binds Neapolitans to eat zeppole. (The plural takes an "e.") Not that it takes much encouragement. Although New Yorkers associate the deep-fried dough dusted with powdered sugar with street fairs in Little Italy, the snack dates at least to the early 19th century, and most likely several hundred years before that. It was the Neapolitan pastry chef Pintauro who first fried his zeppole on the sidewalk (outside his shop), and thus created what one commentator, Don Giulio Genonino, in 1834 called the "zeppole de pasticcere a delluvio" (flood of zeppole) that characterizes the streets in Naples on the Day of St. Joseph. WHERE? Anthony Pino's Beard House dinner WHEN? February 19, 2010

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Wine Wisdom: Andrea Robinson

Wine Wisdom One of the few female master sommeliers in the world, an inductee into our Who’s Who of Food and Beverage in America, and a JBF Award winner, Andrea Robinson is in high demand for her advice on wine. We recently caught up with her to get the details on her new project and her suggestions for a few value-minded quaffers.

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Field Trip: Going for the Gold at Bocuse d'Or USA

Bocuse d'Or Even with the Winter Olympics on the horizon, it’s hard to imagine a display of patriotic pride—or foodie frenzy—greater than what we saw in the Bocuse d’Or USA bleachers at the Culinary Institute of America this weekend. Scores of boisterous culinary students and gastro fans gathered to support the 12 chefs competing for the chance to represent America at the Bocuse d’Or in Lyon in January 2011. Each chef, assisted by a commis, faced the same challenge: prepare a salmon dish and a lamb dish for an intimidating all-star lineup of judges that included Daniel Boulud, Thomas Keller, and Grant Achatz. It made Iron Chef look like a school talent contest.

StudentsMacKenzie Arrington (CIA, Bachelor’s, 2009) and Vinny Dyevoich (CIA, Bachel... Read more >

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Eat this Word: Spoonbread

spoonbreadWHAT? "The apotheosis of cornbread." Or so said writer Redding Sugg. This Southern soufflé may take its moniker from suppon or suppawn, an Indian porridge. Perhaps the name stuck because this Southern comfort food is best eaten with a spoon. It's made from cornmeal, eggs, butter, and milk, sometimes enlivened with baking powder and a dash of sugar, and it's served across the South with country ham or rabbit stew or all on its own. Spoon bread is an any-meal kind of food: Jefferson, for instance, ate it for breakfast, lunch and dinner. Spoonbread, according to Southern Food author John Egerton, is "the ultimate, glorified ideal" of cornbread." True Grits author Joni Miller declares it "one of the most elegant and classic Southern dishes." An essential Southern savory, "a properly prepared spoonbread," Egerton writes, "can be taken as testimony to the perfectibility of humankind." WHERE?

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Awards Watch: The 2010 America’s Classics Winners

beard medal

If our 2010 America’s Classics Award winners got together to prepare dinner, it would be one incredible meal. Maybe they’d start things w... Read more >

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