by jbfauthor on July 06, 2009
Joshua Thomas's sticky tamarind–glazed chicken wings, one of the many foods served at a special cocktail party honoring the Stonewall Riots and New York's Gay Pride Week.
June 27, 2009, The Beard House, NYC
(Photo by Philip Gross)
by jbfauthor on July 02, 2009
Here’s what happening at the Beard House and around the country next week:
Thursday, July 9, 7:00 P.M.
Georgia Peach
JBF Award nominee Hugh Acheson made a name for himself with his genre-bending, Southern-inspired food at Georgia’s highly praised Five and Ten restaurant. Now also a partner at the National, Acheson and chef Peter Dale have created this elegant and intriguing homage to their state’s favorite fruit.
Saturday, July 11, and Sunday, July 12
Legends of Wine IV
Hosted by chef Ken Frank of La Toque at the Westin Verasa in Napa, this special weekend celebration will honor one of the most respected winemaking families in the world—the Barrett Family of the acclaimed Chateau Montelena.
For details and reservations, visit
by jbfauthor on July 02, 2009
When you light your grill this holiday weekend, throw on
James Beard’s version of the classic hamburger. In
American Cookery (1972) he wrote, "I learned this recipe years ago from a magnificent cook named Jeanne Owen, who wrote deliciously about food and cooked even better than she wrote."
by jbfauthor on July 02, 2009
When you light your grill this holiday weekend, throw on
James Beard’s version of the classic hamburger. In
American Cookery (1972) he wrote, "I learned this recipe years ago from a magnificent cook named Jeanne Owen, who wrote deliciously about food and cooked even better than she wrote."
by jbfauthor on July 01, 2009
Karen Page and Andrew Dornenburg, authors of the JBF Award–winning
cookbook
, The Flavor Bible, give us some exciting flavor combinations and tell us why they work.
Bacon and chocolate
Why it works: The balance of tastes.
Bacon provides the saltiness and the crunch, while chocolate adds a bittersweet quality and creaminess.
Blueberries and mushrooms
Why it works: Tradition.
You can almost imagine the Italians as they foraged for blueberries and mushrooms, deciding that “if they grow together, they go together” before tossing them both into risotto.
Vanilla with shellfish
Why it works: It brings out sweet undertones.
Vanilla enhances the savory-sweetness of lobster, scallops, and other shellfish.
Miso and steak
Why it works: Umami.
Umami, the fifth taste, is know
by jbfauthor on June 30, 2009
This recipe, originally published in
The New James Beard, and again in
Beard on Food, is an easy addition to your 4th of July picnic. Beard wrote, “Alexandre Dumas was not only a great playwright and novelist, best known for
The Count of Monte Cristo and
The Three Musketeers, but was also a great authority on food. This 19th-century recipe for potato salad is surprisingly simple and contemporary.”
by jbfauthor on June 30, 2009
Clark Frasier and Mark Gaier of Arrows and MC Perkins Cove served this housemade charcuterie at their strictly farm-to-table dinner; it included pepperoni, vintage 2007 prosciutto, quail sausage, and garlic sausage.
June 15, 2009, The Beard House, NYC
(Photo by Joan Garvin)
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