Eye Candy: Aperol Spritzes

aperol spritzes

 

Gabe and Katherine Thompson’s intimate downtown restaurants offer discerning New York City diners soulful Italian cuisine with a modern spin. At their recent Beard House reprise, the powerhouse husband-and-wife team crafted a menu of sumptuous fare paired with exquisite wines and cocktails chosen by their talented partner and beverage director, Joe Campanale. Guests kicked off the spirited evening by sipping on Campanale's Aperol spritzes, pictured above. Light, refreshing, and elegant, it was the ideal aperitivo to stimulate the appetite before a luxurious Italian meal. 

 

View this event's menu and details here. For upcoming Beard House dinners, check out our ... Read more >

Comments (0)

What We're Reading: February 5, 2015

 

The recipe for these chewy, (coco)nutty, chocolate-y bars is a great excuse to stay in on a brisk February evening. [Food 52

 

Can farmed fish be considered organic if they consume non-organic feed? [NPR

 

Farm to cone: Breyers promises to source its dairy from hormone-free cows. [Yahoo Food

 

Arithmetic-challenged diners, take heart: an increasing number of restaurants across the country are banning tipping. [Thrillist]  

 

S'mores Oreos will have you... Read more >

Comments (0)

Reel Food Media Contest Announces Finalists

 

A snail farmer in Vienna. Growing beneficial begs. Humane meat processing. These are just a few of the subjects explored in the ten short films that have reached the final round of the 2015 Real Food Media Contest. You can now watch the ten finalists on the competition's website, as well as vote for the People's Choice Award. (The James Beard Foundation is one the contest's official media partners, and JBF president Susan Ungaro, along with Tom Colicchio, Michael Pollan, and other food-system advocates, will judge the final films and select the grand price winner.)

 

Last year's winning film, Homeward, documented a cooperative of oregano farmers in the Mexican state of Hidalgo. Watch it above.

 

Here's an overview of the contest from the RFMC website:

 

The 2015 Real Food Media Contest invites a new crop of digital submi... Read more >

Comments (0)

Humanitarian of the Year Michel Nischan in the NYT

2015 Humanitarian of the Year winner Michel Nischan

 

Last week we announced that chef and sustainability advocate Michel Nischan will receive our 2015 Humanitarian of the Year award. Right on the heels of this news, the New York Times profiled Nischan in this past weekend's "Download" column. Michel shared tidbits about his choice reads (one of his favorite books is James Beard's Beard on Bread), most cherished kitchen tools, and love of pétanque, the French analog of bocce ball. Read the full piece here.

Comments (0)

What We're Reading: February 4, 2015

 

Leggo that Eggo and dig into the history of the Belgian waffle. [HuffPo

 

Save yourself from a sad desk lunch by improving your sandwich construction. [Food52

 

A new restaurant in NYC is offering the little-known Acadian cuisine. [Fork in the Road

 

Does this yogurt go with my shoes? Yoplait unleashes a line of designer-styled cups. [... Read more >

Comments (0)

JBF is Coming to a Town Near You!

 

 

Wednesday, March 4, 6:30 P.M.
Celebrity Chef Tour / Napa, CA

The Pear Southern Bistro
720 Main Street

For reservations or more information, please call 503.864.4600 or visit jamesbeard.org/celebrity-chef-tour.

 

Thursday, March 12, 6:30 P.M.
Celebrity Chef Tour / Los Angeles

L.A. Hotel Downtown
333 South Figueroa Street

For reservations or more information, please call 212.617.1133 or visit jamesbeard.org/celebrity-chef-tour.

 

Saturday, March 21, 6:00 P.M.... Read more >

Comments (0)

Eat this Word: Satsuma

satsuma

 

WHAT? The satsuma citrus fruit originated in sixteenth-century Japan, in a province that was once of the same name. The fruit hopscotched to England and Italy a few centuries later, followed by a leap to New Orleans, where it would eventually grow into a respectable crop in the nearby coastal parish of Plaquemines. (Japan still boasts the largest satsuma industry in the world.) A member of the mandarin family, the satsuma rarely contains pesky seeds, and can survive temperatures as low as 13 degrees Fahrenheit, with Louisiana farmers favoring the Owari cultivar for its especially hardy character. Ready for picking in October and still on branches beyond December, satsumas are a popular holiday fruit throughout the South. Cajun cooks add segments to salads, reduce juices for glazing seafood and sweets, and even slip the fruit into the occasional gumbo pot. The satsuma’s peel detaches easily from its fle... Read more >

Comments (0)

What We're Reading: February 3, 2015

 

Shake off the February chill with these hearty lasagna recipes. [Serious Eats

 

Unsurprisingly, the current Congress does not rate very highly on Food Policy Action’s National Food Policy Scorecard. [Civil Eats

 

One of the newest shareholders in Shake Shack is none other than PETA. [Fork in the Road

 

Muse upon the merits of the maitake mushroom. [... Read more >

Comments (0)

Our Favorite Beard House Dishes in January

Chef Josh Boeckleman in the Beard House kitchen

 

 

At the Beard House, 2015 arrived full of promise, bringing us delicious, thought-provoking flavors from Philadelphia, New Orleans, and Kansas City, Missouri. Here are our editors' favorite dishes from January. 

 

--

 

Périgord Black Truffles with Farm Egg, Farro Verde, and Sunchokes

 

Périgord Black Truffles with Farm Egg, Farro Verde, and Sunchokes / The New Classic

 

Layers of umami-packed, freshly shaved black truffles? Check. Luxurious egg yolk? Trendy grain with an ancient pedigree? Perfect balance of texture and flavor? Check, check, and check. Just one look at the menu description of this beaut... Read more >

Comments (0)

Roasting: Our Favorite Way to Cook in Winter

 

Roasting is our go-to cooking method during the colder months. A hot oven, a generous pour of olive oil, and a sprinkling of salt is all you need to produce simple but spectacular dishes. But with a little bit of finesse, the technique can also yield sophisticated results, as in the following recipes:

 

Roasted Clams with Herb Jam and Chorizo Butter

Slices of crusty bread provide a bed for the clams in the roasting pan, and are perfect for sopping up the paprika-spiked chorizo butter.

 

Roasted Pineapple with Prosciutto

A welcome alternative to prosciutto-and-melon, this playful appetizer is made with a pineapple that's been roasted whole.

 

Smothered Pork Roast

This tender pork shoulder f... Read more >

Comments (0)

Pages