On the Menu: Week of June 17

James Beard House Dinner

 

Here's what's happening at the Beard House next week:

 

Monday, June 18, 7:00 P.M.
The Art of Vetri
When the Philadelphia Inquirer critic Craig LaBan re-reviewed Marc Vetri’s eponymous flagship earlier this year, he gushed that “few places in America, let alone Philadelphia, can match Vetri’s combination of unique flavors.” Join us for an evening of exquisite Italian fare prepared by Vetri’s chef de cuisine, Adam Leonti.

 

Tuesday, June 19, 7:00 P.M.
Boutique Willamette Valley Wine
Back by popular demand, Josh Bergström returns to the Beard House to showcase wines from his family-owned and -operated winery in Oregon’s Willamette Valley. Provisions from chef and fellow Oregonian Jason Stoller Smith will spotlight local ingredients... Read more >

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Recipes from the Best of Best: Patrick O'Connell's Truffled Popcorn

 

Here's some popcorn that you'll want to make for occasions in addition to a new Netflix sleeve arriving in your mailbox: from the Inn at Little Washington's Patrick O'Connell (who took home our Outstanding Chef award in 2001), this snack is souped up with truffle oil, a fat knob of butter, Parmesan cheese, and parsley. If you happen to have a fresh truffle lying around (hey, you never know), go ahead and shave some of it on top, too.

 

Get the recipe here.

 

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This spring JBF released The James Beard Foundation’s Best of the Best: A 25th Anniversary Celebration of America’s Outstanding Chefs. This must-have book features delicious, signature recipes from every winner of the Foundation’s Outstanding Chef award. When we went to press, space required that we omit some surplus essays and recipes, so we... Read more >

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Recipe Roundup: Strawberries

strawberry recipes from the James Beard Foundation

 

This summer, treat yourself to strawberries from the farmers' market, where these sweet and fragrant gems are at their very best. While there's nothing like eating them straight from the carton, we'll also be using them to make these unique desserts.

 

Strawberries with Honeyed Mascarpone and Balsamic Vinegar
Keep it simple and layer marinated strawberries with creamy, honeyed mascarpone, then top with a drizzle of balsamic vinegar for a perfect parfait with bite.

 

Goat Cheese Panna Cotta with Grand Marnier–Soaked Strawberries
Elevate this classic Italian dessert with the tangy complexity of goat cheese and strawberries macerated in Grand Marnier. A web of sliced shiso leaves adds an extra... Read more >

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JBF to Honor the Award-Winning Cast of Food Network’s Chopped at Chefs & Champagne® New York

 

For this year's Chefs & Champagne® New York, our annual summer party and fundraiser in the Hamptons, we’ve rounded up the fantastic JBF Award–winning cast of Food Network’s cutthroat cooking competition, Chopped, including its team of expert judges and the always entertaining host and author of In My Kitchen, Ted Allen. The event will feature flowing Champagne Nicolas Feuillatte and delicious tastings from a select group of more than 30 fine chefs, including several James Beard Award winners.

 

Read the full release about Chefs & Champagne New York and our honorees from Chopped here.
 

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Recipe Roundup: Pizza

 

The perfect weeknight dinner? Pizza. And not the kind that comes in a cardboard box. If you make the dough ahead of time, homemade pizza comes together very quickly: just crank up your oven, roll out the dough, throw on some toppings, and you'll be sitting down to a takeout-free meal in 10 to 12 minutes.

 

Quick Pizza Dough
This easy recipe can be made entirely in an electric mixer and yields enough dough for two 14-inch pizzas or four 10-inch individual pies.

 

Pizza with Prosciutto and Arugula
Lightly dressed arugula and salty prosciutto top this pie from Wolfgang Puck. The chef puts a teaspoon of honey in his dough, but the dish would work just as well with the dough recipe featured above.

 

Pizza Margherita... Read more >

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Recipe: Grilled Asparagus with Crispy Egg, Country Ham, and Truffle Vinaigrette

Paula DaSilva's recipe for grilled asparagus with crispy egg, country ham, and truffle vinaigrette, courtesy of the James Beard Foundation

 

After the steakhouse-inspired 1500° opened in Miami Beach's swanky Eden Roc Renaissance Hotel in late 2010, it quickly became an out-of-left-field destination for the farm-to-table set, thanks to Paula DaSilva's instinctive way with ingredients. The Brazilian-born chef debuted at the Beard House last week, wowing us with dishes like ahi tuna with compressed watermelon, peach upside-down cake, and this simple grilled asparagus starter. Use your fork to spear the golden egg and release its molten yolk, which bridges the salty ribbons of ham and the earthy, truf... Read more >

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