On the Menu: November 8 to November 14

Kitchen Here’s what happening at the Beard House and around the country next week: Tuesday, November 10, 7:00 P.M. Taste of the Colli Bolognesi Experience a taste of Italy’s gastronomic capital when the food and wine of the renowned Colli Bolognesi area outside of Bologna fill the Beard House. Chef Paolo Parmeggiani of Trattoria del Borgo will create an unforgettable menu to be paired with the sought-after wines of Frederico Orsi’s biodynamic vineyard, Orsi Vigneto San Vito. Wednesday, November 11, 6:00 P.M. American Icons: Gala Dinner and Auction Join the James Beard Foundation for an incredible celebration of American cuisine and its culinary legends. Our annual gala dinner and auction is the most anticipated culinary event of the season, featuring a

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JBF News: Just a Few More Days to Bid Online

white trufflesOur online auction officially closes at 4:00 P.M. on Monday, November 9, which means you still have a few more days to bid on spectacular gourmet, travel, and gift packages! And we're still adding new offerings, including a trip to the annual Oregon Truffle Festival in Eugene. The winning bidder will get a coveted seat at the decadent Grand Truffle Dinner prepared by beloved local chefs Stephanie Pearl-Kimmel and Rocky Maselli, as well as Gabriel Rucker, Naomi Pomeroy and other feisty Portland newcomers. After feasting on your fill of this buried treasure, you'll spend the night at the C'est la Vie Inn, a beautiful bed and breakfast housed in an impeccably restored Queen Anne Victorian mansion. To learn more about the package and make your bid, click here

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Food Matters: JBF's Who's Who at NYU

Who's WhoYesterday, almost 25 years to the day after the Who’s Who of Food & Beverage in America was founded jointly by Cook’s and Restaurant Business magazines, our vice president, Mitchell Davis, participated in a panel at NYU Fales Library on the food world intelligentsia. (In 1990 the James Beard Foundation folded the Who’s Who into their annual awards program.) Organized and moderated by restaurant consultant and JBF Who’s Who member Clark Wolf (inducted in 2008), the panel addressed the changing role of elites in matters culinary. Wolf, who helped Cook’s publisher Christopher Kimball organize the Who’s Who group at its onset, asked panelists to describe how they think the food world has changed over the last 25 years. Davis, who completed his Ph.D. in NYU’s Food Studies department earlier this year, presented some of

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Eye Candy: Beard House

clams Fourth-generation fly fisherman and chef Chris Parsons snuck in this surprise hors d'oeuvre of salt-roasted clams during his Beard House reception last week. Click here to view more photos from the night. (Photo by Michael Johnston)

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JBF News: Auction, Auction, Everywhere...

We’re less than a week away from our sold-out American Icons Gala Dinner and Auction at the Four Seasons Restaurant, and in case you thought we were kidding about all of the wonderful things that will be on offer, get a load of the labyrinth of boxes in our offices. JBF offices To learn what’s inside them, visit www.jbfauction.cmarket.com, where you can bid on travel, dining, kitchenware, gifts, and other packages. At the event itself we’re featuring a selection of incredible, money-can’t-buy live auction packages, including a Daniel Boulud burger blowout, a gastronomic tour of France, and a cake made and delivered by the Ace of Cakes, Duff Goldman. Don’t have a ticket for the event, but want to bid on a package? Contact Yvon Ros at 212.627.2090 to learn about re

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The Bookshelf: The Dumpling: A Seasonal Guide

Dumplings and Cocky's JoyAfter the overwhelming response to last month's NYC Dumpling Festival t-shirt giveaway, it became clear that dumplings get everyone talking. So when a book called The Dumpling: A Seasonal Guide landed in our inbox a couple weeks later, we knew we needed to mention it here. After five years of rolling, pinching, and steaming, cooking instructor Wai Hon Chu and food writer Connie Lovatt have released this month-by-month dumpling manual that will keep your hands busy all year. The Dumpling has recipes for little doughy globes in every shape and flavor, some easy to whip up, others involving a meditative afternoon in the kitchen. "Our book is a collection of traditional recipes," the authors told us. "There are a number that were easy enough to track down, but also quite a few that were more obscure, either because they were considered old fashioned o

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Recipe: Parsnip and Celery Root Bisque

soupEven as November sets in and farmers' markets pack up their stands for the year, there's no reason to despair: it's time to stock up on hearty and creamy vegetables for soul-warming late-autumn soups. This thick, toasty bisque, which gets a touch of sweetness from apples, will help you cope with the oncoming winter.

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The Bookshelf: Paula Wolfert's Mediterranean Clay Pot Cooking

Mediterranean Clay Pot Cooking For a special installment of Beard on Books, JBF Award winner Paula Wolfert will be sitting down to discuss her new cookbook Mediterranean Clay Pot Cooking. We'll be sure to report back on her discussion of this elemental technique; for now, we have a short primer about the myriad vessels employed in clay pot cooking. If you want to delve into the world of cooking with traditional clay pots, Wolfert recommends  adding these basic pots to your kitchen battery: Spanish cazuela: The round, earthenware cazuelas of Spain are glazed all over, and can be placed in the oven or on top of the stove. Wolfert describes the cazuela as a sturdy workhorse, acting as a Mediterranean stand-in for skillets. Romertopf clay baker: This vessel dons a domed cover, making it something of a miniature oven. Romertoph po

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