What's in a Name: L’Espalier, Boston

Bringing French haute cuisine to the Northeast, Frank McClelland’s much-lauded restaurant takes its name from a French word, derived from an Italian word meaning “something to rest the shoulder against.” It’s also the term for latticework that supports fruit trees and flowers—especially roses. Appropriate for a colonial New England townhouse-turned French restaurant.

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Recipe: Tri-Star Strawberry Shortcake with Corn Biscuits

Strawberry Shortcake

At last month's Chefs & Champagne, Colleen Grapes of the Red Cat in New York took a summertime classic and made it a revelation, tucking fresh corn kernels inside shortcake biscuits and soaking strawberries with the elegant flavors of vanilla and lemongrass. The dessert is perfect for a casual summer get-together in your backyard. Click here for the recipe.

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On the Menu: August 16 to August 22

Kitchen Here’s what happening at the Beard House next week: Tuesday, August 18, 7:00 P.M. Legends of Barbecue Barbecue legend Ed Mitchell is famous for his succulent North Carolina–style chopped whole hog—served with the area’s tangy apple cider vinegar sauce, of course—but he has also made a name for himself by recruiting area hog farmers to raise the fatty, pastured pigs whose flavorful meat he remembers from childhood. Wednesday, August 19, 7:00 P.M. Bold Taste of Charlotte The boldest food in Charlotte these days? It’s coming out of the kitchen of a 28-seat restaurant in the Marriott City Center. At the dramatic Savannah Red, chef de cuisine Jason Gray has blown away area critics and diners with his fearless, witty takes on traditional Southern

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Recipe: Bacon and Egg

Pork bellyEvan Percoco served this delicious take on the classic bacon and eggs at his dinner at the Beard House. With braised pork belly and a deep-fried poached egg, this dish is a protein-heavy comfort food for the breakfast lover in all of us. Bao Ong, one of our kitchen volunteers, attended the dinner, and cited this dish as the most memorable component of chef Percoco's menu. You can read Bao's account of the dinner here.

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Reel Food: Bill Dorrler's Peach Panzanella

New Jersey chef Bill Dorrler crossed the Hudson last week to cook his signature modern Italian fare at the Beard House. His main course was a grilled rack of lamb, and in the clip below he discusses the accompanying peach panzanella.

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Reel Food: Bill Dorrler's Peach Panzanella

New Jersey chef Bill Dorrler crossed the Hudson last week to cook his signature modern Italian fare at the Beard House. His main course was a grilled rack of lamb, and in the clip below he discusses the accompanying peach panzanella.

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The Bookshelf: The Sweeter Side of Amy's Bread

amys_breadAt yesterday’s Beard on Books Amy Scherber confirmed our suspicions. The addition of poured fondant in the buttercream frosting is what makes her amazing pink cake so moist. She claims it helps to seal the cake, “you can see when you cut into it where the frosting creates a barrier,” she explained.

Even though the pink cake will always be our favorite, Amy’s spread at yesterday’s reading turned us onto yet another delectable treat—butterscotch cashew bars. They’re sweet, salty, and absolutely delicious.

Grab a copy of The Sweeter Side of Amy’s Bread today for more gr... Read more >

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The Bookshelf: The Sweeter Side of Amy's Bread

amys_breadAt yesterday’s Beard on Books Amy Scherber confirmed our suspicions. The addition of poured fondant in the buttercream frosting is what makes her amazing pink cake so moist. She claims it helps to seal the cake, “you can see when you cut into it where the frosting creates a barrier,” she explained.

Even though the pink cake will always be our favorite, Amy’s spread at yesterday’s reading turned us onto yet another delectable treat—butterscotch cashew bars. They’re sweet, salty, and absolutely delicious.

Grab a copy of The Sweeter Side of Amy’s Bread today for more gr... Read more >

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