On the Menu: Ana Sortun Spices Things Up

Ana Sortun Ana Sortun, who received our Best Chef: Northeast award in 2005, takes over the Beard House kitchen tomorrow night, and her menu has us intrigued. She's preparing an ambitious seven-course, Mediterranean-inflected dinner, building her dishes around exotic spice blends provided by spice expert Lior Lev Sercarz. Here's a preview of the menu: Hors d’Oeuvre Artichoke Spanakopita with Za’atar Apricot Dolmades with Loukanika Sausage, Cumin, and Orange Yogurt Lentil Sliders with Cumin, Coriander, and Pickled Eggplants Berkshire Pork Belly au 9 Poivres with Muscovado Caramel Butternut Squash Falafel with Black Garlic and Sesame Dinner Amuse Bouche Duo > Roasted Chicken Croquette with

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Giveaway: Spiegelau Digestif Stemware

digestif A wine is only as good as the glass it's served in, and we want to help you get the most enjoyment out of the final sips of your meal. We've got a box of six Spiegelau Authentis digestif glasses for your imbibing pleasure, as well as an official JBF tote bag in which you can carry them home. For a chance to win this fine stemware, tell us your favorite digestif or dessert wine. The tenth commenter gets the goods.* *Winner must be able to pick up the prize at our offices in New York City.

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Eye Candy: Beard House

student volunteer A volunteer from the Institute of Culinary Education helps plate a course of hickory-smoked diver scallops with Juliette tomato and mâche salad, goat cheese, and jalapeño ranch dressing during Joanne Bondy's Beard House dinner. To view more images from the evening, click here. Interested in volunteering? Click here to read about our volunteer opportunities and download an application. (Photo by Tom Kirkman)

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Recipe Contest for NYC Public Schools

vegetables Anyone who has a little eater in their life knows it’s challenging to instill them with an appreciation for a healthy meal. It takes a bit of talent and ingenuity to make some green beans appear more finger-licking-good than a carton of french fries. Think you’re up to the task? We're teaming up with the New York Coalition for Healthy School Food, the NYC Office of SchoolFood, and Candle Café/79 to develop healthy, plant-based, and meatless entrées to be served at NYC public school lunches. If you're a restaurant chef and would like to participate, send a recipe to info@healthyschoolfood.org by November 30. All qualifying entries will be judged by a panel of food experts and discriminating students at the James Beard House, and the winning recipes will be made available to all New York City public schools early next year. Our ultimate goal is to see system-wide inclusion of plant-based

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JBF News: Win DBGB Sausages and Beer

Daniel BouludOne of the most enthusiastically received restaurants to open this year, Daniel Boulud’s DBGB anchors hearty brasserie cuisine within the edgy spirit of New York’s Lower East Side. With a menu that encourages sharing, an energetic ambiance, and the seemingly infinite beer selection, it’s the perfect venue for a large and lively get-together. And now, as part of our online auction, you can win the ultimate DBGB fête! The winning bidder will enjoy an unforgettable evening with 13 friends at the restaurant’s private Kitchen Table, complete with a three-course dinner featuring delicious housemade sausages and sommelier-selected craft beers. Click here to view all the package details.

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Recipe: Scallops with Apple Gastrique

scallopsThis perfectly balanced scallop dish, which also features beets and Brussels sprouts, was served at Leo Bushey's Beard House dinner. You can use just one variety of beet if you wish, but the contrasting colors make for greater visual impact.

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On the Menu: November 1 to November 7

Kitchen Here’s what happening at the Beard House and around the country next week: Sunday, November 1, 12:00 P.M. Day of the Dead Brunch On the Day of the Dead, families in Mexico lure departed spirits back for a visit with lavish banquets in their honor. At our celebration, chefs Margaritte Malfy and Barbara Sibley will delight diners—and wandering souls—with authentic Mexican delicacies from NYC’s La Palapa and their new cookbook, Antojitos! Monday, November 2, 7:00 P.M. The Pig and The Malt Gastro-pub pioneer April Bloomfield of the Spotted Pig wows critics, locals, and celebrities with British-inflected dishes prepared with a Chez Panisse–inspired attention to ingredients. Join us for a taste of the cuisine that launched the bar food craz

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