Ask a Chef: Ken Oringer

Ken Oringer When he's taking a break from the demands of overseeing myriad Beantown properties, Ken Oringer likes to sneak in meals at his favorite Boston restaurants. He has one for every occasion—check out the list here.

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Eat this Word: Pouilly-Fumé

Pouilly-FuméWHAT? Not what you're thinking. Many wine dilettantes confuse this grassy white wine from the central part of France's Loire Valley with the pretentiously expensive and even-more-difficult-to-pronounce Pouilly-Fuissé [fwee-SAY] of Burgundy's Maconnais region. The former is a crisp, tart 100 percent Sauvignon Blanc wine often described as having a smoky (fumè in French) or flinty flavor. The latter is a lightly oaked 100 percent Chardonnay wine that became de rigueur in expensive French restaurants in the United States during the 1950s and '60s. In the hands of the best producers, both wines can be exquisite. WHERE? Bruno Brazier's Beard House dinner WHEN? October 15, 2009 HOW? Jose

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Staff Recipe: Crêpes with Nutella

Crepes with nutella JBF director of sponsorship and special events Yvon Ros has the privilege of eating at her restaurateur husband's restaurant, Meli Melo, almost every day. But when she's spending weekend mornings at home, she likes to make these simple nutella crêpes for her son, Remy.

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Ask a Chef: Kerry Heffernan, what is your favorite Halloween candy?

"You know those Mary Janes that they wrap up? It’s kind of a butterscotch-y thing…or something. I’m not quite sure how they make it or what they do with it. I probably don’t want to know.” –Kerry Heffernan, South Gate, NYC

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Recipe: Pan-Roasted Tilefish with Parsnip Purée and Roasted Fall Vegetables

TilefishThis tilefish recipe, paired with assorted roasted fall vegetables, makes for a great Sunday night meal. It was served at the Beard House by the executive chefs of Stephen Starr’s steakhouses.

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On the Menu: October 11 to October 17

Kitchen Here’s what happening at the Beard House and around the country next week: Sunday, October 11, 12:00 P.M. Jacques Torres & Friends Chocolate Brunch At his beloved chocolate shops, JBF Award winner Jacques Torres turns out handcrafted sweets featuring classic ingredients and some unexpected surprises. At this decadent brunch, Torres and his friends from the French Culinary Institute (where he’s the dean of pastry arts) will prepare a delicious sweet and savory chocolate-laden menu. Sunday, October 11, 7:00 P.M. Don Q Celebrates Flavors From The Land of Rum It’s sure to be an unforgettable evening when Top Chef alums Jeff McInnis and Fabio Viviani team up with mixologist Esteban Ordonez to create an exciting multi-

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Scholarship Spotlight: Salima Moosabhai

Born and raised in India, Salima Moosabhai will complete a degree in hospitality management from the New York City College of Technology next June. The JBF scholarship recipient recently told us about the touching moment that inspired her to pursue work in the culinary industry. Read more about her story and her ideas about the future here.

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News Feed: October 9

High-end sushi takes a hit [Grubstreet NY]

Art meets food in San Francisco [SF Chronicle]

Marathon eating in Japan [The Atlantic]

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On the Menu: DonQ Celebrates Flavors From the Land of Rum

Don Q Rum For our final event with the New York City Wine and Food Festival, we're bringing a couple of Top Chefs to the Beard House kitchen: season five's Jeff McInnis and Fabio Viviani. Mixologists Jacopo Falleni and Esteban Ordonez will also be on hand to shake up some cocktails featuring premium Don Q rum. Take a look at the menu below: Hors d'Oeuvre Fabio Viviani Quail Skewers with Puerto Rican Caponata and Rum Demi-Glace Chicken Liver Brioche with Celery and Orange–Rum Beurre Blanc Potato Tostones with Tuna Tartare and Aged Balsamic Vinegar Jeff McInnis Grilled Peaches and Serrano Ham with Arugula and Queso Blanco Lobster–Mascarpone Arepas with Green Onions and Cilantro Yuca Blini with Caviar, Lime Cream, and Chives Dinner For the Table

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