Eye Candy: Beard House

Dacquoise Haznelnut dacquoise with chocolate chantilly cream, Hawaiian sea salt, and gold leaf, the dessert served at Dominic Zumpano's stylish, multicultural dinner. May 27, 2009, The Beard House, NYC (Photo by Tom Kirkman)

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On the Menu: June 28 to July 4

Here’s what happening at the Beard House next week: kitchen1aeileenmiller Monday, June 29, 7:00 P.M. Summer Rosé Celebration Top Chef fans, take note: talented former contestant Ariane Duarte will be packing her knives and coming to the Beard House for this spectacular wine lovers’ dinner. The chef and owner of the acclaimed CulinAriane, Duarte has designed an artfully composed menu to pair with summer rosés from wine store Amanti Vino. Wednesday, July 1, 7:00 P.M. Canada Day: Newfoundland On July 1, 1867, British Parliament united the four provinces of Canada under one federation, and a country was born. To mark the majestic nation’s birthday, we’ve invited this talented group of Newfoundland chefs to the Beard House to

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On the Menu: Food Network New York City Wine and Food Festival

If you’re as big of a food fan as we are, you’ve probably already marked your calendar for this year’s Food Network New York City Wine and Food Festival. This year the James Beard Foundation is partnering with the festival to bring you an exciting line-up of exclusive dining events at the Beard House! While our dinners prepared by Alain Ducasse and the trio of Marcus Samuelsson, Giada De Laurentiis, and Zac Posen (yes, that Zac Posen) have already sold out, there are still seats available for an incredible Oktoberfest celebration with JBF Award winner Gabriel Kreuther and a sinful chocolate lovers’ brunch prepared by Mr. Chocolate himself, Jacque Torres, along with chefs from the French Culinary Institute. Tickets are going quickly, so call 866.969.2933 or visit www.nycwineandfoodfestival.com to reserve seats at these one-of-a-kind events!

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Recipe: James Beard's Galette Pérougienne

BerriesTry this “wonderfully good” yeast dough-based dessert as the finale to an outdoor summer luncheon. James Beard felt it had “all the virtues of French country cooking – it is simple, inexpensive, and makes thoroughly delicious eating.” Enjoy it with crème fraîche and a combination of summer berries.

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Recipe: James Beard's Galette Pérougienne

BerriesTry this “wonderfully good” yeast dough-based dessert as the finale to an outdoor summer luncheon. James Beard felt it had “all the virtues of French country cooking – it is simple, inexpensive, and makes thoroughly delicious eating.” Enjoy it with crème fraîche and a combination of summer berries.

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Eat this Word: Croquettes

CroquettesWHAT? Dinner, recycled. Croquettes, originally a French term, were introduced into English cookery in the 18th century, Alan Davidson writes in his Oxford Dictionary of Food. The name comes from the French croquant, which means crunchy or crisp. Although the contents vary widely, croquettes are consistently small rounded shapes, ranging in size from a walnut to an egg, which are coated in egg and breadcrumbs and then fried, to a golden brown. Larousse writes that the filling of croquettes is a mixture of vegetables or cooked meats, usually leftover from another use, chopped fine and mixed with béchamel or brown sauce. Some of the most popular are chicken, ham, and salmon. Although in the United States, croquettes are associated, disparagingly, with '50s ladies' luncheons, their image is better elsewhere. Croquetas are eaten as sandwich fillings in Latin America and arancini, a form of Italian crocchetta, are beloved by Italian children.

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On the Menu: June 25th

cocktailsandcanapes Tomorrow at the Beard House we're welcoming some of New York City's hottest chefs for an intimate and delicious cocktail party. The selection of nibbles being passed sounds so good that we just can't help but share the mouthwatering menu. There's still room for minglers at this unique event, so reserve your spot now! Alexandra Guarnaschelli, Butter Restaurant Wild Mushroom Pizzas with Homemade Ricotta and Herb Pesto Sardine and Romesco Bruschetta Warm Brie Sandwiches with Truffle Oil and Sea Salt Peas with Bacon and Basil Akhtar Nawab, Elettaria Homemade Hot Dogs with Elettaria Mustard and Ketchup Tuna with Tapioca, Pickled Celery, and Sea Urchin Roasted Hampshire Pork Ribs with Lychee Purée and Garam Masala Jason Neroni, 10 Downing Ra

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Eye Candy: Beard House

Assorted sashimi

A plate of assorted sashimi—tuna, shrimp, salmon, bass, Spanish mackerel, and snapper—served by Yoshi Kousaka and Hiroko Shimbo.

May 11, 2009, The Beard House, NYC

(Photo by Philip Gross)

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Q & A: Alexandra Guarnaschelli

Alexandra GuarnaschelliOn Thursday night the Beard House will host Cocktails and Canapés, a casual party with hors d'oeuvre prepared by a team of fantastic New York chefs (not to mention some creative cocktails shaken up by master mixologist Junior Merino). Among them will be Butter's Alexandra Guarnaschelli, who cooked at our Awards Gala last year. Here's what she had to say about what she would eat for her last meal, lessons learned in the kitchen, and the importance of farmers. James Beard Foundation: What would you eat for your last meal on earth? Alexandra Guarnaschelli: A grilled cheese and tomato sandwich on whole wheat bread with bacon (cooked in duck fat) and fried potato skins. For dessert, a whole, fresh black truffle thinly sliced and drizzled with sherry vinegar, olive oil, and sea salt. JBF

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Recipe: James Beard's Cold Minted Pea Soup

MintThis wonderful soup highlights the fresh combination of peas and mint. It can be made with yogurt instead of cream if you prefer a tarter soup with fewer calories. Many people are surprised that the recipe calls for frozen peas, a convenience during the months when fresh peas are not available. It’s not unusual, though, when you recall that James Beard was a spokesperson for the Jolly Green Giant brand.

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