This fragrant white nougat
has firmly remained on Oleana
's dessert menu for nearly a decade. When pastry chef Maura Kilpatrick served the signature dish at a spiced-themed Beard House dinner, she added mish mish, a blend of lemon, crystallized honey, and saffron. You can order it from La Boîte à Epice
Here’s what happening at the Beard House and around the country next week:
Sunday, November 15, 6:00 P.M.
Friends of James Beard Benefit: Pismo Beach, CA
Guests at our annual Friends of James Beard Benefit at Pismo Beach’s Lido Restaurant will be treated to breathtaking views of the Pacific Ocean, the exquisite California cuisine of acclaimed chefs Evan Treadwell, Joseph Humphrey, and Craig von Foerster, and an intriguing selection of Central Coast wines.
Monday, November 16, 7:00 P.M.
Market Fresh Seafood
Named after the renowned Fulton Fish Market, where Atlantic fishermen began passing on the day’s catch to New York wholesalers in 1822, this fish-focused restaurant from the owners of Citarella offers the bold seafood dishes of chef Jeremy
We're wrapping up the week with another helping of photos from Wednesday's American Icons gala auction and dinner at the Four Seasons Restaurant. Scroll down for shots of the fabulous crowd and stunning space. (For yesterday's batch, click here
JBF president Susan Ungaro and Charlie Palmer
pose for a photo during the VIP reception
Guests mingle during the silent auction
... Read more >
Flat, long, and wide, pappardelle are the perfect noodles for a hefty ragù. We especially love this duck and juniper–studded version from our friends at the Apicius International School of Hospitality. You can find juniper berries in the spice section of many specialty and gourmet food stores.
Tunisian hot sauce. This fiery, rust-colored condiment made from chilies, garlic, cumin, and olive oil is traditionally stirred into the broth ladled over couscous. Harissa is also used to add heat to many other Tunisian dishes, ranging from salads to brochettes. Commercially prepared harissa is available at specialty stores in the United States, but homemade harissa is easy to prepare and will last about a year if covered with a layer of olive oil and stored in the refrigerator. Neighboring Morocco and Algeria also use the condiment in their cuisines.
WHERE? Mark Beaupre, Oliver Reschreiter, Kaushik Chowdhury, and David O’Reilly's Beard House dinner
WHEN? November 13, 2009
Brown’s Orchard Lamb Loin with Red
Our annual gala auction and dinner was held at the Four Seasons Restaurant last night, and the food, wine, and bidding were as exciting as ever! Scroll down for some of our favorite photos of the event; click here for even more images
Petrossian American white sturgeon caviar on brioche
The silent auction awaiting bidders in the Four Seasons Restaurant Grill Room
... Read more >
A multiple JBF Award winner and 1995 inductee into the Who's Who, Daniel Boulud is a culinary legend. He may be one of the most tireless chefs we know, but he still needs a place to unwind and enjoy a great meal. Check out his favorite dining spots in New York City
As a professional coffee taster, it's no surprise that Andrew Hetzel can't sit still: he spends up to 200 days traveling the world to sample various types of joe. And when he's not en route to an emerging producer, he writes. A lot. (Good thing he has all that coffee for late night paperwork.) Click here to learn more about his business of the bean