JBF News: School Food is Cool

students in the kitchen Something special happened at the Beard House last Thursday night. There wasn’t a famous chef in the kitchen or wine waiting to be poured. Instead we welcomed a group of students from New York City’s public schools to help judge the ten final dishes in our NYC Public Schools Recipe Contest. Student judges came from Eagle Academy middle school in Brooklyn, Dewitt Clinton high school in the Bronx, and East Village Community School in Manhattan. students judge the dishes In addition to six students between the ages of 7 and 18, we had a number of important foodies and NYC school food bigwigs join us to help with the judging, including NYC Office of SchoolFood’s executive chef Jorge Collazo, top SchoolFood execs Stephen O’Br

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Recipe: Smoked Bluefish with Potato Pancakes, Greek Yogurt, and Dill

smoked bluefish with pancakes We love the sound of these rich, savory pancakes from chef Jason Weiner. Topped with smoked bluefish and tangy Greek yogurt, they also get some crucial bite from minced red onion and zesty lemon. Double or triple 'em up for a light brunch, or serve the pancakes individually as hors d'oeuvre.

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Awards Watch: 2010 Humanitarian of the Year

beard medal. blog large We’re at it again! JBF Awards season has begun and we’ve just announced our first winner. This year’s Humanitarian of the Year is Taste of the NFL founder Wayne Kostroski. With the help of award-winning chefs from around the nation and football players from across the NFL, Kostroski has helped raise over nine million dollars for local and national hunger organizations. Read our full press release here >>> We’ve got lots more JBF Awards news on the horizon. Stay tuned to @beardfoundation on Twitter for real-time updates on the Chef and Restaurant Semifinalists, the Nominee Announcement on March 22, and the Award winners being ann

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On the Menu: JBF Haiti Benefit with the Oak Room

Eric Hara Hungry to make a difference? This Thursday's Beard House dinner, which features David Burke alum Eric Hara of the Oak Room, will benefit victims of the earthquake in Haiti. All event proceeds will go toward the International Rescue Committee and its efforts on the island. Here's what's on the menu: Kumamoto Oysters2 > Warm with Osetra Caviar and Truffle Glaçage; and Cold with Pineapple–Vanilla Emulsion Sautéed Foie Gras with Chestnut–Celery Soup and Roasted Bosc Pears Lobster and Sweetbread Potpie with Périgord Truffle–Lobster Sauce Short Rib Pot-au-Feu with Crayfish Dumplings, Bone Marrow Custard, Gremolata, and Shellfish Consommé Lemon Pavlova with Lemon Sorbet and Rose Water Click here to view the full menu and reserve a seat.

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Eye Candy: Michele Orsino

Michele Orsino Chef Michele Orsino of Il Punto dresses plates of wild boar, eggplant, and tomatoes with a pear–wine reduction. See more photos from his Italian luncheon here. (Photo by Eileen Miller)

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On the Menu: January 31 through February 6

Kitchen Here’s what happening at the Beard House next week: Sunday, January 31, 12:00 P.M. Fabulous Mid-Winter Brunch Few people know how to brunch as well as New Yorkers do. And few restaurants know how to fill those eggs-Benedict-and-ricotta-pancake cravings as well as Almond, Jason Weiner’s unpretentious French bistros in NYC and the Hamptons. Join us as we chase off some winter blues with a menu of Weiner’s bold, expertly executed cuisine. Monday, February 1, 7:00 P.M. Organic Modern American Named by Travel + Leisure as one of the best new restaurants in 2009, Josh Adams’s June seamlessly blends a farm-to-table ethic with the tools of molecular gastronomy. Adams applies progressive techniques to pristine ingredients, many of which are gr

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Eat this Word: Guanciale

guancialeWHAT? Babbo's bacon. Popularized in this country by chef Mario Batali, guanciale is salt-cured, dried pigs' cheek; pancetta, which may be substituted for it, is made from the belly of the pig. The name comes from guancia, which means "cheek" in Italian. Guanciale, a main ingredient in spaghetti all'amatriciana, is especially common in the cooking of central Italy. The Babbo website notes that though guanciale "is leaner than traditional pork pieces, it has a noticeably richer flavor. It is this richness, combined with a delicate porkiness, that more than merits the meat's three-week drying period. Making guanciale may require a little more planning than simply buying good-quality bacon or pancetta, but its abundance of flavor distinguishes guanciale from the rest, making every dish that much more succulent." WHERE?

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