On the Menu: May 23 through May 29

Here’s what’s happening at the Beard House next week: Sunday, May 23, 12:00 P.M. Blue Ribbon Book and Brunch The chef-owners of the longtime haunt of NYC chefs and in-the-know foodies, Blue Ribbon Brasserie, have met success with their every undertaking, which now number eight restaurants and a new cookbook. We are excited to welcome them to the Beard House for a brunch that’s sure to please their many devotees. Monday, May 24, 7:00 P.M. Cookin’ in the Bluegrass It ain’t called the Bluegrass State for nothin’: Kentucky’s verdant lands nourish exceptional produce, plump livestock, and a burgeoning local-food movement. For a preview of our partnership

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Recipe: Challah French Toast

The perfect French toast starts with a rich and luscious bread; challah, which is loaded with eggs and butter, is the perfect candidate. Bruce and Eric Bromberg, owners of the popular Blue Ribbon restaurants in New York, use it in their version of the Sunday brunch staple. (You can also taste the real thing at this weekend's Beard House brunch, which will feature some of the brothers' signature rise-and-shine fare.)

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On the Menu: Celebrating Oaxaca

Tonight's Beard House dinner will introduce diners to the utterly unique cuisine of the Isthmus of Tehuantepec, a narrow stretch of land separating the Mexican gulf from the Pacific Ocean in the southeast of Oaxaca. Ivy Stark of Dos Caminos has designed the menu centering on this largely unknown part of the world, and will be joined in the kitchen by two members of her team, Scott Linquist and Pastry Chef Hugo Reyes. Here's what they will be preparing: Hors d’Oeuvre Molotes de Flor de Calabaza Quesillo > Masa Turnovers with Zucchini Blossoms and Oaxacan String Cheese Tortitas de Camaron > Tiny Omelet Soufflés with Dried Shrimp Pasilla Oaxaca Relleno de Requeson y Durasno > Cheese and Peach–Stuffed Smoked Pasilla Chilies Tostaditas de Erizo > Crispy Corn Totopos with Sea Urchin, Serrano Chile, Pickle

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Recipe: Champagne-Poached Prawns with Spicy Cucumber Salad and Green Curry–Coconut Sauce

Asian food lovers will find plenty to love about this vibrant dish from Mark Franz of San Francisco's Farallon: there's elegant lemongrass, sweet coconut milk, and fiery red chile paste, plus a fistful of fresh herbs. But our favorite touch is the unexpected addition of Champagne, which Franz enlists as a poaching liquid for prawns.

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Eye Candy: Doughnuts

Diners were served an unexpected treat at JBF Award winner Marcus Samuelsson's Beard House dinner last month: a surprise platter of housemade glazed doughnuts, sprinkled with powdered sugar. Click here to see more photos of Marcus Samuelsson and his team.

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Ask a Chef: Wolfgang Puck, where should we eat in Los Angeles?


Wolfgang Puck, a multiple JBF Award winner, co-host of the 2010 Awards, and California-cuisine pioneer, took a break from his busy schedule to tell us where we should dine in the City of Angels. Check out his suggestions below.

Late-night dining
AOC (323.653.6359, 8022 West 3rd Street)
“They serve everything in small portions, just the way I like it—especially for late at night.”

California cooking
Campanile (323.938.1447, 624 South La Brea Avenue)
“Mark Peel’s food tastes like the California sunshine.”

Special occasion
Valentino (310.829.4313, 3115 Pico Boulevard, Santa Monica)
“I love the exciting Italian cooking and fabulous wine list.”

Family dinner 
Osteria Angelini (323.297.0070, 7313 Beverly Boulevard)
“Great for kids as well as grown-ups.”

Quick snack 
“The best place fo

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