'Gram Worthy: Belgian Bitter Chocolate Clafoutis with Candied Red Beets and Buttermilk Anglaise

Belgian Bitter Chocolate Clafoutis with Candied Red Beets and Buttermilk Anglaise

 

If you love to see what happens behind the scenes in restaurants, drool over gorgeous food photography, and creep on your favorite chefs (we're majorly guilty of this!), then be sure to follow us on Instagram, where our editors deliver eye-catching dispatches from the Beard House and beyond! The photo above shows Belgian Bitter Chocolate Clafoutis with Candied Red Beets and Buttermilk Anglaise​, prepared at the Beard House by chef (and former Top Chef contestant) Bart Vandaele of Washington, D.C.'s Belga Café​​... Read more >

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What We're Reading: March 11, 2015

 

Turn your dinner party into a fine dining experience with these plating tips. [Food 52

 

Fuchsia Dunlop shares her favorite Chinese cookbooks, as well as the regional cuisines she thinks we should keep an eye out for. [Serious Eats

 

Lonely bananas remain fresh for longer. [Lifehacker

 

Stop complaining about your grocery bill: we currently spend less than ten percent of our income on food. [NPR

 

The new app Foodie Shares is trying to be the AirBnB of home-cooked mea... Read more >

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JBF in the News: Susan Ungaro on "Windy City Live"

 

The 2015 James Beard Awards are less than two months away, and the excitement is ramping up. Yesterday JBF president Susan Ungaro and Choose Chicago's Don Welsh stopped... Read more >

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Our Favorite Beard House Dishes in February

Chef Richard Hales in the Beard House kitchen

 

Last month's stand-out Beard House dishes came from a Bon Appétit Best New Restaurant nominee, a JBF Award–winning Southerner, and former Top Chef competitor Bart Vandaele. Below, our editors' picks for the best of February.

 

 

 

Dan dan nooles at the Beard House

 

Dan Dan Noodles / Chinese New Year Celebration

 

Richard Hales’s interpretation of dan dan noodles gets an assist from sesame paste, its creaminess providing some relief from the scorch of Sichuan chili oil. This dish is ridiculously easy to make at home, thou... Read more >

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What We're Reading: March 10, 2015

 

Extra fraudulent: according to a UC Davis study, almost 80 percent of generic olive oil on the market is falsely labeled extra virgin. [Food Network

 

Go tropical with your tubers and get the low-down on yuca. [Food 52

 

From potstickers to pierogies, dumplings are a worldwide phenomenon. [Serious Eats

 

Stop wasting time waiting for your meat to thaw and start brining it right out of the freezer. [The Kitchn

 ... Read more >

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Eat This Word: Kulfi

Kulfi

 

WHAT? Indian ice cream cone. The Chinese first introduced ice cream to the world as early as the first century, but it was the Mughals that brought kulfi, a denser version of the frozen treat, from Persia to India in the sixteenth century. Kulfi’s unique conical shape sets it apart from most Western-style scoops—it’s also made without egg yolks as a thickener. Rather, its texture comes from milk that is boiled down until thick and creamy, then mixed with pistachios, cardamom, rose water, or other delicate flavorings before being poured into cone-shaped metal molds, sealed, and frozen in large earthenware vessels. The creamy confection is traditionally served with falooda (fine, silky Indian noodles made from corn flour), and is prized as a hot weather refresher. The dessert is so popular in India that master ice cream makers called kulfi-wallahs are often hired to make fresh kulfi on-site for special events, such as weddings.

 ... Read more >

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Reel Food: Behind the Scenes at the Beard House with Chicago’s Jimmy Bannos Jr.

 

Fourth-generation chef and restaurateur Jimmy Bannos Jr. opened Chicago’s acclaimed wine-and-swine bar, the Purple Pig, to rave reviews at the tender age of 25. This winter, the 2014 JBF Rising Star Chef of the Year award winner satisfied eager Beard House diners with his luscious Mediterranean fare, which in his true nose-to-tail ethos, included everything from chicken feet to neck bone gravy. Watch the video above to go behind the scenes at his dinner, learn how growing up in a culinary family pushed him to succeed, and discover about how his cooking philosophy has evolved along the way.

 

To learn more about upcoming events, view our full calendar. For LIVE behind-the-scenes action from the Beard House, watch our JBF Kitchen Cam at ... Read more >

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What We're Reading: March 9, 2015

 

Don’t get scrambled by confusing egg carton labeling. [HuffPo]
 

It’s not just yellow snow you should be avoiding. [NPR]

 

Public schools make strides in ending student hunger. [Food Republic

 

Let's talk cassava: learn some quick tricks to tackling this hearty vegetable. [Zester Daily

 

Dining with man’s best friend: some major restaurants have a dog-friendly secret menu. [Food Beast]

 ... Read more >

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Happy Hour: Negroni Bianco

negroni bianco

 

Gabe and Katherine Thompson’s intimate restaurants offer discerning New York City diners soulful Italian cuisine with a modern spin. For this week's Happy Hour column, we tapped their talented partner and beverage director, Joe Campanale, for one of his delectable cocktail recipes. Behold, the negroni bianco. "The negroni is my favorite cocktail, and I like to have a version of it at each restaurant," explains Campanale. "As we were opening L'Apicio, I was tasting Cocchi Americano (a great Italian aperitivo that's clear in color) and it gave me the idea to create a white negroni." The traditional negroni is equal parts gin, red vermouth, and Campari with an orange twist—Campanale riffed on the cult cl... Read more >

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On the Menu: Week of March 9

 

Monday, March 9, 7:00 P.M.
Berkshires' First Taste of Spring 
Known as much for its rich culinary culture as for its glorious highlands, the Berkshires boasts some of the country’s best farm-to-table restaurants, including Bo Peabody's and Nancy Thomas’s Allium and Mezze. Join us as we toast to spring over a stunning early-season menu that will showcase the area’s top toques.

 

Tuesday, March 10, 7:00 P.M.
New York Icon, Reinvented 
After three decades at his trailblazing Chanterelle, JBF Award winner David Waltuck has embarked on a new chapter at the critically acclaimed élan. Come see what this iconic New York chef has been up to when he brings a menu of modern, whimsical fare to the Beard House.

 

Wednesday, March 11, 7:00 P.M.
... Read more >

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