On the Menu: Marcus Samuelsson

While it remains to be seen if Marcus Samuelsson will carry the day in the champions round of Top Chef Masters, one thing about the JBF Award winner is certain: he's sure to put out a fantastic meal at his 18th (!) Beard House appearance this Wednesday. In a departure from his signature Scandinavian fare, Samuelsson will showcase surf-and-turf dishes from his first foray into Chi-Town dining, C-House Fish and Chops. Check out the menu below: Hors d’Oeuvre Quail Eggs with Deviled Ham Fingerling Potatoes with Pleasant Ridge Reserve Cheese Oyster Shooters with Spring Peas Sweet-and-Sour Bacon Dinner Rushing Waters Smoked Rainbow Trout Rillettes with Radish Salad and Cornmeal Crackers Werp Farm Speckled Romaine Salad with Pickled Rhubarb, Sweet Onion

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Giveaway: illy Francis Francis X7 Espresso Machine

Getting caffeinated is a treasured part of our day here at the Beard Foundation. Whether it’s the routine morning espresso or a mid-afternoon pick-me-up, we’re lucky to have illy espresso grace our cups. We want to share the rich, smooth flavor and balanced taste of illy with our readers, so we’ve teamed up with our sponsor for a very special giveaway: a brand-spanking-new Francis Francis X7! This vibrant, stylish, and innovative machine (which retails for nearly $400) allows you to make a perfect espresso every time with illy’s iperEspresso capsules. So how are we going to pick one lucky winner? With a

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Kitchen Legacies: Exploring the Unique Chef/Mentor Relationship in Restaurant Kitchens

 

There is a saying in the food world: A chef is only as good as the cooks that come out of his or her kitchen.

 

The profession of cooking has always been based on an apprenticeship system. Even today, when a degree from a culinary program is often a prerequisite for kitchen work, new cooks still learn from more experienced cooks once they are on the job. Occasionally, in the heat of this environment, a relationship will form that goes beyond a simple transfer of skills. When an established chef takes a particular interest in another cook’s career—an interest based on mutual respect—both the chef and the cook grow. Once out in the world, whether in the kitchens of other chefs or in their own restaurants, these young cooks become a chef’s legacy.

 

This year, for the 20th anniversary of the James Beard Awards, we chose to celebrate these legacies by asking all of the previous Outstanding Chef Award winners to select a chef whom they mentored to cook at our gala reception. By shining... Read more >

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On the Menu: April 25 through May 1

Here’s what’s happening at the Beard House next week: Monday, April 26, 7:00 P.M. Sustainable Seafood Feast At the intimate Copper Beech Inn, acclaimed executive chef Tyler Anderson finds inspiration in the Connecticut River Valley, creating New England–inflected modern American dishes. An alum of Vermont’s Equinox and Colorado’s RockResorts, Anderson has designed a magnificent menu for this feast, pairing pristine local produce with the finest sustainable seafood. Tuesday, April 27, 7:00 P.M. Le Cirque Spectacular Though the recent multimillion-dollar reopening of Le Cirque marked a new era in the storied restaurant’s 30-plu

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Eat this Word: Pain Perdu

WHAT? Leftover loaf. To make pain perdu, or "lost bread," stale slices of baguette or brioche are revived by a soak in an egg and milk bath and then browned in butter until crisp. We know it as French toast in the U.S., but versions of this custardy concoction can be found throughout most of Europe. In Portugal, the dish is called rabanadas; in Spain, families tuck into honey-coated torrijas; and in England the strangely named "poor knights of Windsor" has been a delicacy since the 17th-century (when it was often doused in wine and finished with almond milk). Pain perdu's origins are unknown, but a similar recipe appears in the writings of Roman chef Apicius from the first century A.D.. Today, New Orleans chefs have claimed pain perdu as their own, adding cinnamon and vanilla to the egg mixture and serving the dish with a sprinkling of powdered sugar and a dollop of jam

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Eye Candy: Mango and Pineapple Carpaccio

Pastry chef James DiStefano, who fashions balanced and stylish desserts at New York's Rouge Tomate, prepared this striking dish at a Beard House dinner earlier this month. It featured mango and pineapple carpaccio with matching sorbets, coconut tapioca, macadamia cake, and coffee molasses. Click here to see more photos from Rouge Tomate's event.

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Recipe: Fava Bean Purée

This simple but delicious purée from JBF Award winner Alice Waters showcases one of the darlings of spring produce: the fava bean. While the beans do require a bit of time and fuss (they must be shelled and then eased out of their skins), their creamy, fresh flavor and inviting color are worth the effort.

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