Reel Food: Chefs for Scher Benefit

Last night’s Friends of James Beard Benefit at the Bowery Hotel was a walk-around tasting event that featured dishes from Bobby Flay, Scott Conant, Laurent Torondel, and scads of other chefs who got together to raise money for the Steven Scher Memorial Scholarship, in honor of the late, great restaurateur Steven Scher. The Feedbag caught it on tape—watch the video here.

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Eye Candy: Beard House

Enzo Fargione While plating the first course of his inventive and ambitious dinner, Enzo Fargione finished his branzino carpaccio with a citrus dressing. Every Beard House diner received the course in their own cigar box, which chef Fargione pumped full of smoke for added flavor and theatrical effect. June 17, 2009, The Beard House, NYC (Photo by Tom Kirkman)

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Recipe: Grilled Sirloin with Ginger and Garlic

Steak Chef Bo Kline of Typhoon! in Portland, Oregon, cooked up this simple, summery steak when he visited the Beard House. The combination of garlic, ginger, and soy sauce make a deliciously savory dish for your next backyard barbecue.

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Eat this Word: White Truffles

White TrufflesWHAT? Treasured tuber. “Nobody dares admit that he has been present at a meal where there was not at least one dish with truffles,” wrote France’s favorite foodie, Jean-Anthelme Brillat-Savarin, in his Physiology of Taste (1825). Truffles are mysterious, underground fungi that grow in some areas, on some trees (mostly oak), in some years. They have been known throughout history, though their popularity peaked during the nineteenth and late twentieth centuries, right up to our time. Truffles are hunted by dogs and pigs (although some people swear by flies) trained to recognize the unique, pungent truffle scent. Of the 100 varieties of truffles grown naturally around the world, white truffles (tuber magnatum pico), also known as Alba truffles or Italian truffles, are the most expensive variety on the market (a three-pound sucker went for $330,000 in late 2007, setting the record for a single truffle’s price tag). Although they are also

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On the Menu: July 13 to July 18

Kitchen Here’s what happening at the Beard House and around the country next week: Monday, July 13, 6:30 P.M. Friends of James Beard Benefit: Chefs for Scher Chef Laurent Tourondel of the BLT empire hosts a group of illustrious chefs—including Bobby Flay, Scott Conant, and Jean-Georges Vongerichten—at this exciting walk-around tasting event in celebration of late restaurateur Steven Scher. Proceeds will benefit the Steven Scher Memorial Scholarship for Aspiring Restaurateurs and the Beard Foundation. Monday, July 13, 7:00 P.M.

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Eye Candy: Beard House

Monkfish Last month Top Chef alum Ariane Duarte prepared some special dishes—including this monkfish with New Jersey corn salsa and mushroom broth—to pair with exceptional summer rosés. June 29, 2009, The Beard House, NYC (Photo by Joan Garvin)

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MemorEATS: Missy Robbins

"When I was five years old, I visited Israel with my parents. I had the opportunity to taste unpasteurized fresh milk on a kibbutz. I quickly spit it out and ran out of the dining room. Had I known then how great unpasteurized milk is, that never would have happened." –Missy Robbins, A Voce, NYC

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Recipe: Zuccotto

BerriesThis mixed berry charlotte from chef Tony Liu of Morandi is the perfect dessert for a small summery dinner party. Although the presentation, with alternating blackberry- and raspberry-dipped lady fingers, looks dramatic, this recipe is actually deceptively simple.

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