Jobs We Love: Paul Lang

Paul LangHe started out as a film student waiting tables at restaurants like No. 9 Park in Boston and Al Forno in Providence, but eventually Paul Lang set off to travel throughout Italy to learn more about food and wine. Eventually he opened his own company, A Casa, which specializes in bringing exciting, personalized, and delicious wine dinners and events to people’s homes. Recently he has also taken on the role of wine director at NYC’s Il Buco restaurant. We caught up with him to find out how he does it all. James Beard Foundation: What’s your job description? Paul Lang: I create and prepare personalized Italian wine dinners in people’s homes. JBF: How did you get your job? PL: I worked as chef for the Capezzana Estate in Tuscany. Then I served as sommelier at Babbo restaurant in NYC. I left Babbo to start A Casa.

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Eye Candy: Beard House

Chefs with pavlova Three members of Adrian Richardson's crew relax at the end of a night's work and dig into some of the pavlova that diners enjoyed for dessert. In case you missed it earlier this month, we've got the recipe right here. September 2, 2009, The Beard House, NYC (Photo by Eilon Paz)

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Food Matters: Urban Food Deserts

Urban Food Desert One might assume that fresh produce and other essentials of the human diet are easy to come by in American cities. According to NYU professor Jennifer Berg, however, the United States "is entering a new food crisis, but it’s not an issue of production, it’s an issue of access.” Jamie Feldmar has more on what it's like to live in an urban food desert.

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The Bookshelf: Betty Fussell

Raising SteaksTomorrow’s Beard on Books brings us Betty Fussell, a passionate carnivore who will discuss her new book, Raising Steaks: The Life and Times of American Beef. Fussell approaches this tough and proud American industry with an open mind, profiling the many men and women who help bring steaks from the ranch to our plates. She knows her cuts of beef, and that’s why we asked her to tell us her five favorites and how to prepare them. Rib-eye: Why? Because of all that marbling, otherwise known as fat. And because you can get it cut thick and on the bone. Thick means you can cook it crusty on the outside and rare within, and bone means flavor. Put on lots of salt and pepper, throw it on that hot grill or grill pa

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Reel Food: The Low Brow to High Brow Trend

Way back in July, when we were sipping Champagne in the Hamptons with Julian and Alex from the Four Seasons, we asked a few of the talented chefs who were serving up amazing nibbles what they thought about the trend of low brow foods (think hot dogs and pizza) making the switch to upscale dining menus.

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Duff Goldman at the James Beard House


cake

What a birthday! Last week we celebrated Jack Daniel’s birthday with Hill Country barbecue, delicious JD cocktails, and one incredible cake. Duff Goldman of Ace of Cakes fame brought the amazing creation all the way from Baltimore and he couldn’t have been more thrilled to be at the Beard House. The cake was truly a work of art. The statue of Jack was made out of 60 pounds of solid chocolate and the barrel was carved out of a moist and flavorful pumpkin and chocolate chip cake. In his remarks to the crowd Duff shared how in an effort to explain the significance of the Beard House to his artistic staff, he compared cooking here to having your artwork hung at the MOMA. We were certainly honored by his comparison. Duff cutting cake After pictures were taken

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On the Menu: Daniel Boulud

Daniel Boulud Tonight's Beard House dinner is hosted by New York chef and restaurateur extraordinaire Daniel Boulud. Chefs from Daniel, Daniel Boulud Brasserie at Wynn Las Vegas, and Café Boulud will be in the kitchen, including the winner of last year's Rising Star award, Gavin Kaysen. Check out the mouthwatering menu below: Hors d’Oeuvre: Tomato Gazpacho Pickled Green Tomatoes with Head Cheese Tomato and Basil Arancini Tomato Tarts with Burrata and Red Onion Marmalade Olive and Tomato Compote–Stuffed Zucchini Flowers Dinner: Rabbit Porchetta with Satur Farms Vegetables, Purple Mustard, Frisée, and Hazelnut Vinaigrette Sweet Corn Agnolotti with Chanterelles, Rillons, and Thai Basil Butter-Poached Dover Sole with Sunchoke Purée, Citrus-Braised Endive, Red Pearl Onions, and Sauce Américaine Scottish Grouse with Foie Gras,

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