On the Menu: Modern American Grill

Carlo deMarco After apprenticing with renowned JBF Award winner Georges Perrier (Le Bec-Fin), Carlo deMarco set out on his own in the Main Line area of Philadelphia. After opening 333 Belrose and Firecreek Restaurant & Bar, he quickly attracted his own fans and accolades (including a coveted “Chef to Watch” designation from Esquire). We’ll get a taste of his contemporary American cuisine to the Beard House on Friday, March 5: Apple Trio > Apple Cider Bisque with Crisp Apple Chips; Green Apple, Bibb Lettuce, and Maytag Blue Cheese Salad with Candied Walnuts; and Chicken Livers with Spiced Apple Compote Pan-Seared Copper River Salmon with Warm Black Lentil Salad, Lobster–Tarragon Sauce, and Micro-Arugula Coffee and Macadamia–Crusted Pork Tenderloin with Slow-Roasted Yams and Mango, Lime, and Ginger Salsa Candied Bacon–Crusted Squab Breast with Anson Mills Grits, Molasses-Spiked Collard Greens, and Jus Apple

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Recipe: Cuban Braised Pork Shoulder

braised pork shoulderHugh Acheson's Cuban-inspired braised pork shoulder is the perfect dish for the last leg of winter. Spicy, comforting, and brightened with a trio of lemon, lime, and orange zests, it will help keep your spirits aloft through the thaw.

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Eye Candy: Port Royal Shrimp Rémoulade with Fried Green Tomato Salad and Benton’s Country Ham

shrimp rémoulade Mike Davis of Terra in West Columbia, South Carolina, served this classic New Orleans shrimp rémoulade at the Beard House last month; he made the dish extra special by adding fried green tomatoes and Benton's country ham. See more photos of his Southern menu here.

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On the Menu: February 28 through March 6

dining-room-by-erin-gleeson Here’s what happening at the Beard House next week: Monday, March 1, 7:00 P.M. Michelin Stars After taking over from Christopher Lee in late 2008, chef Justin Bogle earned Gilt two Michelin stars, cementing the extravagantly appointed restaurant’s place in the highest echelon of New York dining. Meet the culinary stars behind the Michelin stars, and taste the modern American cuisine that has garnered international acclaim. Wednesday, March 3, 7:00 P.M. Beaver Creek Luxe The majestic Rocky Mountains make a stunning backdrop for talented chef Pascal Coudouy’s bold, Colorado-inspired fare at 8100 Mountainside Bar & Grill. Hailed as one of “15 restaurants not to miss” by John Mariani of Esquire

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Eat this Word: Gyoza

gyoza-by-matthew-mendozaWHAT? Japanese potstickers. Like many Japanese culinary traditions—chopsticks, noodles, and soy sauce, to name a few—gyoza, or pan-fried pork dumplings, were borrowed from the Chinese. Even the Japanese name is derived from the Mandarin jiaozi. A relative newcomer, it's believed gyoza arrived in Japan sometime in the 1930s, after the Japanese invasion of China, and were popularized around the country during the 1940s. Today, the Japanese dumplings have a more heavily seasoned filling and thinner dough than their Chinese cousins. Fried on one side until crisp then steamed until tender, gyoza are one of the few non-noodle dishes found on menus in ramen shops in Japan, where they are served with a dipping sauce of soy sauce, vinegar, and sesame or chili oil. There are also gyoza restaurants. True gyoza lovers should find their way to Ikebukuro's Sunshine City complex where part of the Namco Namjatown amusement cente

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James Beard's Recipe Box: Myrtle Allen’s Brown Bread

Welcome to our maiden voyage into James Beard's Recipe Box, where JBF editors and guest writers will report on their experiences preparing recipes from James Beard's timeless cookbooks. Our first contributor is Moira Campbell, who attempts Myrtle Allen's brown bread from Beard on Bread. (If she inspires you to give this bread a shot, you can find the recipe here.) Beard on BreadThe thought of making my own bread takes me back to culinary school, where I studied with a Swiss master baker. He taught me how to feed a sourdough starter, slice baguettes with a razor, and to be patient—very, very patient. But what if I wanted to make my own delicious bread in a few hours, minus the time-consuming proofing, rising, and steaming? James Beard was going to teach me how. My copy of the simply titled

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Eye Candy: Fabulous Focaccia

focaccia Lorenzo Polegri—chef at the famed Zeppelin in Orvieto, Italy—served these tiny cornmeal and rosemary focaccia rounds with gorgonzola mousse and chives during the reception of his Beard House dinner. You can see more photos of the Italian feast by clicking here.

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