On the Menu: December 27 to January 2

Kitchen Here’s what happening at the Beard House next week: Tuesday, December 29, 7:00 P.M. Food of Maine, Wine of Paso Robles Regarded as one of Maine’s loveliest seaside destinations, the Union Bluff Hotel gets especially high marks for the critically acclaimed, Maine-inspired cuisine of chef Karl Mace. Join him at the Beard House for a Down East feast paired with the seductive wines of Four Vines Winery. Thursday, December 31, 9:00 P.M. New Year’s Eve Celebration Make a resolution to ring in 2010 at the Beard House’s annual New Year’s Eve gala dinner. Attendees will be treated to ever-flowing wines and Champagne and an extravagant farm-to-table menu prepared by Sarah Langan of the New England Culinary Institute’s Main Street Grill & Bar.

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Eye Candy: Seasons of Québec

Cranberry granité For an interlude between braised veal cheeks and goat cheese crème brûlée, Judith Laflamme served a crisp intermezzo of tea–infused cranberry granité doused with Champagne. Take a look at more photos of the chef's contemporary Québécois dinner. (Photo by Tom Kirkman)

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Recipe: Chocolate "Salami"

chocolate "salami"When we saw a recipe for Karl Mace and Nick Gough's chocolate "salami" pop into our inboxes a couple weeks ago, we were a bit skeptical. Turns out the Maine chefs had created a rich, complex, and fruity chocolate fudge, and when our recipe tester brought it in for us to taste, it quickly vanished from the kitchen. We think this is a great treat to put out for your family to nibble on during Christmas Day.

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Recipe: Chocolate "Salami"

chocolate "salami"When we saw a recipe for Karl Mace and Nick Gough's chocolate "salami" pop into our inboxes a couple weeks ago, we were a bit skeptical. Turns out the Maine chefs had created a rich, complex, and fruity chocolate fudge, and when our recipe tester brought it in for us to taste, it quickly vanished from the kitchen. We think this is a great treat to put out for your family to nibble on during Christmas Day.

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JBF News: Online Voting Ends December 31!

medallion The clock is ticking: you only have ten more days to tell us who you think should be nominated for a JBF Restaurant or Chef Award. Just register, log in, and submit a suggestion for any number of our 19 categories, including Outstanding Chef, Rising Star Chef, and Outstanding Restaurant.

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The Bookshelf: Canal House Cooking

Anna Mowry reports on the debut of the Canal House Cooking series

As we first turned the pages of the winter and holiday issue of Canal House Cooking—the second volume by former Saveur staffers Melissa Hamilton and Christopher Hirsheimer—we were struck by its approachability: an apple pie with an eroding crust, basking in mellow, natural light; red peppers blackening on a flecked and splattered stove top. As the authors write in their introduction, Canal House Cooking is “home cooking by home cooks for home cooks.”

“We are used to styling and shooting food for cookbooks, but when we shoot for ourselves we are quite loose about it,” said Hirsheimer via email. “There is an authenticity about the images because that is what is going on—you are seeing things in real time.”

There is an intimacy to the book as

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Eye Candy: Burger 'Bun'anza

burger duo At last week's Burger 'Bun'anza, an exciting lineup of New York chefs put their unique spin on the hamburger. Madeline Poley of New York Burger Co. stacked some bacon burgers with heirloom tomatoes and leek–thyme aïoli (top left), while Anita Lo packaged her patties, pickled vegetables, and Korean barbecue sauce in steamed buns (top right). See more photos from the event here. (Photos by Philip Gross)

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