Eye Candy: Porcini–Goat Cheese Cavatelli with Spring Peas and Preserved Lemon

 

At Sonoma County’s intimate Backyard eatery, husband-and-wife chefs Daniel Kedan and Marianna Gardenhire—who met while working at Thomas Keller’s Ad Hoc and Bouchon—cook only with ingredients grown, raised, or line-caught locally. At their Beard House dinner last month, they brought their mindful cooking to the Big Apple, showcasing early summer's varied and colorful bounty. A highlight of the evening was this bright Porcini–Goat Cheese Cavatelli with Spring Peas and Leaves and Preserved Lemon. One bite of this light-as-air cavatelli was enough to transport us across the country to a picnic table in their very own California Wine Country oasis.

 

View this event's menu and details h... Read more >

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Q&A with JJ Johnson of the Cecil

 

New Yorkers across the five boroughs have been singing the praises of the Cecil’s unique blend of Afro-Asian-American cooking. No small part of that is due to its chef, JJ Johnson, a 2015 semifinalist for JBF’s Rising Star Chef of the Year and 2014 entrant in Forbes's “30 under 30.” After wowing Beard House diners back in January, Johnson returns to the Beard Foundation our 25th-anniversary Chefs & Champagne®​ tasting party in the Hamptons. We spoke to Johnson about finding inspiration through travel, the importance of family, and what technique he thinks deserves a little more love from American chefs and gourmands.

 

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JBF: What is the inspiration behind your dish for Chefs & Champagne?

 

JJ: I was inspired by an amazing tr... Read more >

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Last Licks with Jacques Torres

 

He may be known around the world as Mr. Chocolate, but JBF Award–winning pastry chef Jacques Torres grew up on ice cream. After selling ice cream sandwiches in his acclaimed stores for years, Torres opened his first shop dedicated to the frozen treat in 2009, and recently transformed a stand in Grand Central Station into the latest iteration of Jacques Torres Ice Cream. JBF assistant editor Maggie Borden sat down with the master chocolatier to get the full scoop.

 

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Maggie Borden: You’re known as Mr. Chocolate, but clearly you have a sweet spot for ice cream. What made you want to open an ice cream shop in the first place?

 

Jacques Torres: I carry ice cream sandwiches in all of my chocolate stores. It’s actually very common for chocolate makers to sell ice cream, because ch... Read more >

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What We're Reading: July 13, 2015

 

You don’t have to take a trip to the ballpark to have soft pretzels and beer cheese. [Food52

 

According to the CDC, four out of five Americans are not eating enough fruits and vegetables. [International Business Times

 

Obama may have opinions on guacamole, but he’s far from the first president to face a food-related scandal. [NY Magazine

 

Not all sparkling wine is white:... Read more >

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Happy Hour: Bobby Flay’s Vanilla Bean–Bourbon Milkshake

 

Milkshakes may bring all the boys to the yard, but you really just need one: Bobby Flay. The JBF Award–winning chef, restaurateur, and cookbook author offers a wide variety of the childhood favorite at his Bobby’s Burger Palace locations across the country and has devoted an entire chapter of his cookbook Bobby Flay’s Burgers, Fries, and Shakes to the nostalgic treat. Here, we've got his recipe for a boozy classic.

 

 

Elena North-Kelly is senior editor at the James Beard Foundation. Find her on Twitter and Instagram.

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On the Menu: Week of July 13

 

Here’s what’s coming up at the James Beard House and around the country:

 

Tuesday, July 14, 7:00 P.M.

Bastille Day Fête

Vive la France! Celebrate Bastille Day at the Beard House with chef Frédéric Robert of Brooklyn’s newly opened L’Antagoniste, whose sister restaurant is Manhattan’s Le Philosophe. The chef will be serving a classic French menu in the grand style, all paired with beautiful French wines, bien sûr.

 

Wednesday July 15, 12:00 P.M.

Beard on Books

New York City has... Read more >

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Sustainability Matters: July 10, 2015

 

 

Increased desire to buy locally produced food brings growth to the "slow money" movement. [Epoch Times]

 

Chefs across California are developing new cooking methods to cope with the severe drought. [NYT]

 

This summer, New York City teachers can take a sustainability class and receive credit. [Edible Manhattan]

 

Try out Andrew Zimmern’s recipe for a nutty miso kale salad. [... Read more >

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Throwback Thursday: Foie Gras for French Independence Day

Photo by Eileen Miller

 

This Throwback Thursday, feast your eyes on this photo taken by Eileen Miller at the Beard House during last year’s Bastille Day Elegance dinner. In the spirit of the French national holiday, ambitious Detroit chef David Gilbert prepared foie gras with boudin blanc, black truffle–potato purée, onion marmalade, and caramelized anjou pear. Bastille Day, or La Fête Nationale, falls on July 14, and commemorates the turning point of the French Revolution, and the subsequent French independence from the monarchy. This year we're marking the holiday with a Gallic feast from chef Frédéric Robert of Brooklyn's L’Antagoniste. Among the decadent courses will be a classic French delicacy with a fruity twist: foie gras mousse with passion fruit–ap... Read more >

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Recipe: Ginger Cookies for Ice Cream Sandwiches

 

Whether you prefer your ice cream unadorned, handheld, or decked out in sensational sundae style, our selection of recipes from JBF Award winners are guaranteed to please fans of all flavors. Next up:

 

Ginger Cookies for Ice Cream Sandwiches

JBF Award Winner Emily Luchetti
Chief Pastry Officer, Big Night Restaurant Group

 

When making ice cream sandwiches, you need just the right cookie—thin enough that it won’t crumble when you bite into the cookie, but not so sturdy that the ice cream squishes out the other end when you take your first bite. These ginger cookies from pastry chef Emily Luchetti are just as delicious on their own as they are when they’re huggin... Read more >

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What We're Reading: July 9, 2015

 

 

How to conquer the seemingly impossible task of homemade strawberry ice cream. [Serious Eats]

 

 

Prepare for a poultry-palooza: Shake Shack has debuted its first fried chicken sandwich. [Eater]

 

 

String cheese could be the only thing between us and a nuclear-powered Iran. [MUNCHIES]

 

Prominent New York City chefs are turning neglected species of fish into gourmet cuisine. [Grub Street]

 

There is a St. Louis restaurant dedicated entir... Read more >

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