Eat this Word: Asian Pear

asian pears

WHAT? Faux fusion fruit. Sometimes called apple-pears, Asian pears are not, in fact, a cross between the two, but are rather the pear varieties that grow in China and Japan. (For the last century, we’ve grown them in the United States as well, mostly in the Northwest.) But Asian pears, though juicy like a pear, are apple-shaped and have the crispness of a good apple. In Japan, where they are known as nashi, they are a popular autumn dessert, served in neatly peeled slices. Asian pears come in various shades of russet and yellow, depending on the variety. They may be the ancestor of our more familiar Western pears. WHEN? Gregory Elliott's Beard House dinner WHERE? October 14, 2011 WHAT? Hamachi Crudo with Asian

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Recipe Roundup: October 7, 2011

BroccoliniThe blogosphere’s sprawling universe of recipes is inspiring, diverse, and—let’s face it—a bit daunting. Our recipe roundup does all the heavy sifting to single out recent, mouthwatering recipes from our favorite blogs. All you have to do is click and cook! Golden-Brown Omelet [Bon Appétit] It's Adam Rapoport's go-to dish for entertaining. Crusted Butternut Squash [Sprouted Kitchen] Made with ingredients that are probably in your pantry right now, this is a great recipe to have on hand for the long butternut squash season. Kimchi-Creamed Collard Greens [F&W] Hugh Acheson's updated take on the classic Southern side of creamed spinach.

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On the Menu: October 9 through October 14

Along with our usual sumptuous fare, we've got some excellent wines on the menu next week. Sunday, October 9, 7:00 P.M. Miami Beach: Friends of James Beard Benefit With its bold cuisine, slick design, and discerning clientele, Red the Steakhouse is the place in Miami Beach to see, be seen, and be well fed. Join us at this Friends of James Beard Benefit for an outstanding menu prepared by chef Peter Vauthy and acclaimed local chefs. Tuesday, October 11, 6:30 P.M. Beard on Wine; The Belinda Chang Sessions Spend a fun, informative, and indulgent hour with sommelier Belinda Chang, who will guide us through a variety of exciting wine topics and tastings of unique bottles. Classes are one hour long and each features a tasting and discussion of six special wines. Wednesday, October 12

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September's Best Recipes

Carrot Soup

Here are our recipe tester’s favorite recipes from the past month:

Chilled Carrot Soup with Golden Raisins, Cashews, and Yogurt Seek out pure, Indian-style chile powder to use in this pleasantly spiced and lush soup.

Stewed Octopus with Tomatoes Made with baby octopus and a handful of other ingredients that you may already have in your kitchen, this one-pot stew is a delicious and satisfying weeknight meal.

Poached Black Cod with Sausage-Spiced Butter... Read more >

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Giveaway: Get an Artisan Tea Sampler from Beard House Purveyor Mighty Leaf Tea!

Mighty Leaf Tea
As our schedules return to revved-up status after the easygoing weeks of summer, we’re called back to the pleasures of sipping on a mellow mug of tea after a long day. To help you maximize these relaxing moments, we’re teaming up with our fine tea purveyor, Mighty Leaf Tea, to give away 500 free samples of their amazing artisan teas!

Mighty Leaf recognizes that the purest, most natural ingredients deliver the richest tea flavors and unforgettable sensory experiences. Their artisan-crafted blends of whole leaf tea touch all the senses, blending together whole tea leaves, fruit, spices, and blossoms—flavors too big for ordinary tea bags. Mighty Leaf teas are always whole leaf teas, never cut, torn or crushed, and are wrapped in simple, artisan-crafted tea pouches, which are made from fully biodegradable materials.

The San Francisco–based company is giving away the following sampler to 500 members of the JBF community: 1 iced tea

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Q & A with JBF Award Winner Julian P. Van Winkle III

Anna Mowry interviews Julian P. Van Winkle III, winner of the 2011 JBF Award for Outstanding Wine and Spirits Professional
Winner of the 2011 JBF Award for Outstanding Wine and Spirits Professional, Julian P. Van Winkle III carries on a century-long tradition of producing premium bourbon at Old Rip Van Winkle Distillery in Louisville, Kentucky.

The James Beard Foundation: Rip Van Winkle is a four-generation family company. How did you get involved in the business?

Julian P. Van Winkle: I started working for my dad in 1977. At that time we were selling just one age of Old Rip Van Winkle. We also sold decanters filled with our whiskey. I took over the company in 1981 after my father passed away.

JBF: Can you describe your bourbon recipe and the impact it has on the flavor of your products?

JPVW: Bourbon must be made from at least 51 percent corn. Rye or wheat can also be used. My grandfat

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JBF Kitchen Cam