Eye Candy: Geoduck Crudo

geoduck spoons Chef Ethan Stowell served this hors d'oeuvre of geoduck with basil–avocado mousse and sliced radishes at his Beard House dinner in late January. Aided by his wife, staff from his various restaurants, and even Top Chef contestant and fellow Seattleite Ashley Merriman, Stowell put out a fantastic tasting of seaworthy dishes. See more photos of the evening here. (Photo by Michael Johnston)

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Recipe: Carolina Gold Rice Soup with Peanuts, Scallions, and Quail

Carolina Gold rice soup Chef Shaun Doty’s creamy, porridge-like soup is made with heirloom Carolina Gold rice, enriched with fried quail eggs, and topped with sprinkles of crunchy peanuts and scallions. It's a satisfying bowl of Southern heritage that will warm you on the inside.

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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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