This pan-seared snapper dish
takes a cue from Spanish paella: instead of rice, quinoa plays host to a medley of shellfish, sautéed vegetables, and fresh herbs. Make it tonight for a satisfying weeknight meal.
While a lucky few have already gotten their hands on the new edition of James Beard's American Cookery (see Gael Greene's Twitter feed), mere mortals still have to wait another five days to see the repackaged classic. In the meantime, take a look at the menu served to members of the media at yesterday's Beard House lunch. Every course was lifted straight from the book's pages.
Dainty Sandwiches > Smoked Salmon with Lemon; Asparagus Tips with Mayonnaise (page 815)
Leek and Potato Soup (page 92)
Breaded Chicken Breasts (page 215
Down Under delicacy. Wattle seeds come from the pods that grow on acacia trees in Australia. A dietary staple for the continent’s aboriginal population, wattle seeds were traditionally ground into flour and baked into a flat bread. Today the Australian edibles are prized for their high nutrient content and nutty, coffee-like flavor when roasted; in fact, the seeds smell and taste so much like java that many Australians drink a beverage made from them as a caffeine-free substitute. Wattle seeds are most frequently added to desserts—they’re particularly delicious when paired with nuts and chocolate—but the possibilities for their use are endless.
WHERE? Dewey LoSasso's Beard House dinner
WHEN? October 30, 2010
One of our favorite fall traditions at the Beard House is our partnership with the faculty at the Apicius International School of Hospitality
, a Florence-based institution that offers Tuscan-focused culinary studies. For this year's events, the instructors will be joined by their Italian students, for whom the programming is a capstone of a six-week-long intercontinental study of gastronomy and culture. The weekend-spanning event series, Tutto Toscana, includes an Italian-style cocktail party
, a Tuscan-inspired brunch
, and Feathers
, a food-crossed-with-fashion celebration at th
The JBF Gala Dinner and Auction
is still several weeks away, but our silent auction is already up and rolling online. The packages are as exciting as ever, including a spot in an Italian-wine class at the Astor Center, a Daniel-Boulud restaurant hop, and a weekend in Sonoma Wine Country. Visit www.jbfauction.cmarket.com
to learn more. We’re constantly adding new packages, so check back often! Bidding will remain open through November 8, with the silent auction taking place on November 10 at the magnificent Four Seasons Restaurant. As always, all proceeds will go toward supporting the James Beard Foundation.
In 2008 Scott Conant, who rose to fame as the chef of Alto and L’Impero, made a triumphant return to the NYC dining scene with Scarpetta. Now, with the openings of Faustina and Scarpetta locations in Miami and Toronto, Conant has cemented his position as one of the most creative chefs cooking Italian food today.
Conant will bring his signature blend of rustic and refined cooking to the Beard House tomorrow night. Have a look at the menu below:
Harvest Salad with Preserved Lemons, Root Vegetables, and Baby Greens
Chilled Cauliflower Purée with Oysters and Italian Caviar
Baby Potatoes with Fonduta and Truffles
Pairing: De Conciliis Selim Spumante NV
Pumpkin Soup Purée with Spot Prawns and Leeks
Pairing: Castello di Rubbia Malvasia d’Istria 2007
Kobe Beef Tartare with Shaved Parmigiano-Reggia