Gourmet's frozen peanut butter mousse and candied bacon pie,
made by Cia Glover.
Although our office birthdays usually call for Amy’s pink cake, in light of recent events, we searched recent issues of Gourmet for a more fitting treat in honor of VP Mitchell Davis’s birthday. The result was this deliciously (not too) sweet, salty, and crunchy frozen peanut butter and candied bacon pie. Recreate our simple homage to Gourmet at home.
The streets of Munich may no longer be flooded with beer and revelers, but Oktoberfest will have a reprise at the Beard House this Friday, featuring the refined Alsatian cuisine of Gabriel Kreuther and a range of hearty brews. Here's a preview of the menu:
Beef Tartare with Quail Eggs
Baekoffe Terrine with Potato Salad
Roasted Foie Gras with Beerewake Fruit Chutney and Brown Beer Reduction
Horseradish-Crusted Scottish Salmon with Cabbage and Riesling Sauce
Alsatian Country Sausage with Caramelized Turnips
Madeira-Braised Short Ribs with Spaetzle
Baba au Kirsch
To view the full menu with all artisanal beer pairings, click
Tangy and tart, this spreadable lemon-scented cheese
is a great topping for crackers and toast. It also pairs nicely with beets or, as chef Kirsten Dixon prefers, a tomato–basil bisque.
Our first New York City Wine and Food Festival event is headlined by luminary French chef Alain Ducasse. He'll be joined by Adour's Joel Dennis and Benoit Bistro's Pierre Schaedelin in the Beard House kitchen, where the trio will prepare the ultimate dégustation of la grande cuisine française. Feast your eyes on the menu below:
Miniature Tarte Flambé
Herb and Ricotta Barbajuan
Jumbo Lump Crab with Celeriac and Apple Rémoulade
Citrus-Marinated Hamachi with Celery Hearts and Radishes
Wagyu Beef Tartare Canapés
Foie Gras and Quince Terrine with Quince Marmalade and Gelée and Country Toast
Pumpkin Velouté with Golden Crouton
Steamed Halibut with Porcini Tarte Tatin
Roasted Pennsylvania Squab with Glazed Turnips and Sauce Salmis
French pot-pie. "This entrée is pretty and good, without a doubt," famed French pastry chef Carême is quoted in Larousse Gastronomique
as saying. "It is almost always eaten with pleasure for its extreme delicacy and lightness, but to cook it perfectly demands the utmost care." Carême should know. He is credited with inventing the vol-au-vent, a puff pastry box (with lid) that usually encases a savory mixture of creamed vegetables, meat, fish, or chicken. The name itself means "flying in the wind" and refers to the lightness of the pastry. Not as long ago as you think, it was the height of culinary fashion in America to dine at a stuffy French restaurant run by an enormous French chef who frequently yelled at his staff. What would you have been eating? Vol-au-vent, bien sûr.
WHERE? Doug Psaltis and Cedric Tovar's Beard House di
It’s an exciting week here at the James Beard Foundation! We’ve joined forces with the Food Network New York City Wine and Food Festival
to host five fantastic dinners featuring JBF Award winners, Food Network
personalities, and top chefs (yes, those
top chefs). Here at Delights and Prejudices we'll be posting a sneak peek of a different event menu every day. While most of our events are sold out, you can still head over to the official Festival website (linked above) and buy tickets for a number of workshops, demos, and tastings around New York City.
Check back later today to catch a glimpse of the menu for our first event featuring Alain Ducasse!
Here’s what happening at the Beard House next week:
Tuesday, October 6, 7:00 P.M.
Languedoc Wine Lovers’ Dinner
Once best known for producing the table wines that kept French soldiers sated during both world wars, the Languedoc region now yields some of the most exciting wines made today. Sample them alongside an equally intriguing menu prepared by Country alum Doug Psaltis and Languedoc native Cedric Tovar.
Wednesday, October 7, 7:00 P.M.
Alaskan Luxury Retreat
Kirsten Dixon’s trio of luxurious Alaskan resorts are some of the most remote in the world, but the Le Cordon Bleu Paris–trained chef’s cuisine has put them on the map. For this dinner, she and her daughter, pastry chef Mandy Dixon, have created a menu that highlights the best of the region’s