Q & A: Alexandra Guarnaschelli

by jbfauthor on June 24, 2009

On Thursday night the Beard House will host Cocktails and Canapés, a casual party with hors d'oeuvre prepared by a team of fantastic New York chefs (not to mention some creative cocktails shaken up by master mixologist Junior Merino). Among them will be Butter's Alexandra Guarnaschelli, who cooked at our Awards Gala last year. Here's what she had to say about what she would eat for her last meal, lessons learned in the kitchen, and the importance of farmers. James Beard Foundation: What would you eat for your last meal on earth? Alexandra Guarnaschelli: A grilled cheese and tomato sandwich on whole wheat bread with bacon (cooked in duck fat) and fried potato skins. For dessert, a whole, fresh black truffle thinly sliced and drizzled with sherry vinegar, olive oil, and sea salt. JBF

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Recipe: James Beard's Cold Minted Pea Soup

by jbfauthor on June 23, 2009

This wonderful soup highlights the fresh combination of peas and mint. It can be made with yogurt instead of cream if you prefer a tarter soup with fewer calories. Many people are surprised that the recipe calls for frozen peas, a convenience during the months when fresh peas are not available. It’s not unusual, though, when you recall that James Beard was a spokesperson for the Jolly Green Giant brand.

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Eat this Word: S'mores

by jbfauthor on June 22, 2009

WHAT? Treats we can't get enough of. Classically, s'mores are made from Graham crackers, Hershey bars, and store-bought marshmallows. They are the darlings of Girl Scouts and campers everywhere. The name, of course, derives from eager campers asking for "some more." Over the course of the last decade, the snack has gotten the gourmet treatment at upscale restaurants like the French Laundry. A recipe from 27 Standard (now closed), posted on Epicurious.com, instructs cooks to make their own Graham crackers, marshmallows, malt sauce, and frozen cocoa mousse. Whew! Who has the energy to sing around the campfire after whipping that up? In contrast, a recipe in the 1927 Girl Scout handbook had just three ingredients, and the chocolate of choice in our summer camp days was Hershey's milk chocolate bars. Then there's the Luna™ S'mores bar, made of soy nuggets, brown rice syrup, and decaffeinated green tea extract. That version would probably please 19th-century diet reformer Sylvester G

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On the Menu: June 21 to June 27

by jbfauthor on June 19, 2009

Here’s what happening at the Beard House next week: Monday, June 22, 7:00 P.M. Artisanal European Wine Dinner Not long ago Shin Thompson and friends began hosting an underground dining club out of their tiny Chicago apartments; within a couple of years they had opened a restaurant. Today Bonsoirée thrills diners with carefully composed tasting menus, all of which feature chef Thompson’s imaginative French cuisine presented with Japanese precision. Tuesday, June 23, 7:00 P.M. Chefs of Steel At the D.C. area’s acclaimed 2941 restaurant, chefs Jonathan Krinn and Jon Mathieson won awards and accolades for their creative modern American cuisine. Now, as co-chefs of Inox (French for

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