On the Menu: Monday, April 11, 2016

 

Here’s a taste of what’s on tap today at the Beard House.
 

East Coast Revival, 7:00 P.M.
Marc Sheehan, Loyal Nine, Cambridge, MA
 

Take one part historical inspiration, mix it with a chef whose résumé includes stints at Bondir, Menton, and Blue Hill at Stone Barns, and add a dash of reverence for regional cooking, and you’ve got Loyal Nine, one of Boston’s best-received restaurants last year. At the Cambridge hot spot, chef Marc Sheehan draws on Colonial-era gastronomy to highlight the best of modern New England cuisine, and tonight he’s trekking to the Beard House to show diners just how delicious the past can be. Featuring a menu that spans the region’s states, with dishes like Maine Salt Marsh Lamb with Bean Pot Onions and Golden Ball Turnips; Souse... Read more >

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Happy Hour: Polite Provision's Dublin Iced Coffee

 

It’s no secret that San Diego’s dining offerings are replete with pristine seafood, but one of the city’s lesser-known assets is its booming cocktail scene. Later this month, a talented team from Ironside Fish & Oysters and 2016 JBF Award semifinalist Polite Provisions will treat ... Read more >

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Next Week at JBF

 

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

 

Monday, April 11, 7:00 P.M.

East Coast Revival

Loyal Nine may have been inspired by a clandestine group of American colonists, but the buzz around this restaurant has risen far above a hush. Thanks to the talents of Menton and Bondir alum Marc Sheehan, Loyal Nine was one of Boston’s best-received restaurants last year.

 

Tuesday, April 12, 6:30 P.M.

Celebrity Chef Tour: Boston

Click here for tickets.

 

Tuesday, April 12, 7:00 P.M.

Connecticut Farm Table Feast

From its farms and artisans to its chef-driven dest... Read more >

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What We're Reading This Week

 

Italy aims to spread knowledge of its culinary heritage with a draft bill proposing wine education for elementary school students. [MUNCHIES]

 

It’s nearly asparagus season! Bake them in a frittata, blend them into a pesto, or shave them onto a salad. [NYT Cooking

 

Food Network is partnering with Yelp for a new show featuring chefs who confront negative reviewers. [Grub Street

 

The debate over GMO labeling has been a tough one to follow. Here’s a breakdown of what’s happening. [Modern Farmer]

 

This delicious chicken dish requires no recipe, only a bit of creativi... Read more >

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On the Menu: Friday, April 8, 2016

Photo: Jeff Gurwin

 

Here’s a taste of what’s on tap this weekend at the Beard House and around the country.
 

Friday, April 8, 2016
Friends of James Beard Benefit / Palm Desert, CA, 11:30 A.M.
Palm Desert Food and Wine Festival at the Gardens on El Paseo

 

This four-course gourmet luncheon benefiting JBF features spring-forward dishes by top female toques Cat Cora, JBF Award winner Gale Gand, Valerie Gordon, and Suzanne Tracht. Expect seasonal plates like English Pea Purée Crostini with Spring Radishes and Humboldt Fog, and Arctic Char with Satsuma–Habanero Glaze, Meyer Lemon Couscous, and Hot House Cilantro, which will waken diners’ palates and serve as the perfect kick-off to the Palm Desert Food and Wine Festival.

 

Chec... Read more >

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Interview with JBF Award Nominee Daniela Soto-Innes of NYC's Cosme

Photo by Teddy Wolff Photography

 

For 2016 Rising Star Chef of the Year nominee Daniela Soto-Innes, cooking is all about joy. The chef de cuisine at New York City’s masa mecca Cosme (a 2015 JBF Award nominee) is well-known for greeting her staff with hugs, and turning up the radio when it’s time to get down to prep. As it turns out, such joie de vivre is a recipe for success, as critics and diners alike have packed Cosme’s tables since its opening day. We spoke with Soto-Innes about drawing culinary inspiration from her childhood, how tortillas can be a game-changer for the Mexican restaurant scene, and where she’s headed when she visits Chicago for the Beard Awards in May.

 

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JBF: You got your first job in the food industry at the Woodlands Waterway Marriott when you were 15 years old, and continued to work for the company for the next several years. H... Read more >

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Eye Candy: Sarma at the Beard House

 

Call us biased, but we think a night at the Beard House is a dining experience unlike any other. Guests sit in a historic New York City townhouse, while chefs cook in the kitchen where James Beard himself once held culinary court. Diners are at once rooted in history and experiencing the latest trends and techniques from around the country, as chefs whip up once-in-a-lifetime meals that are exclusive to their Beard House showcase.

 

Service in the Beard House kitchen is a madcap adventure of gastronomic acrobatics, careful planning, and unanticipated improvisation (you try cooking six courses for 80 people in your home kitchen). The photos below, from 2016 JBF Award semifinalist Cassie Piuma’s recent Beard House dinner, show the intensity of concentration, the joy in teamwork,... Read more >

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On the Menu: Thursday, April 7, 2016

 

Here’s a taste of what’s on tap today at the Beard House.
 

Coastal Texas Flavors and Microbrews, 7:00 P.M. 
Jeff Balfour and Brewmaster Les Locke Jr., Southerleigh, San Antonio
 

When most people think of “Texan cuisine,” brisket, burnt ends, and bowls of chili are likely to be the first things that come to mind. But the Lone Star State also contains a sizable coast on the Gulf of Mexico, offering up a cornucopia of sea-dwelling delicacies to rival its pitmasters’s finest. Set in the historic former home of the Pearl Brewery, San Antonio’s Southerleigh combines modern coastal cuisine, Southern comfort fare, and housemade craft beers. Join us at the Beard House as chef Jeff Balfour and brewmaster Les Locke Jr. treat guests to a wide-ranging menu that runs from reel to ranch, with dishes such as Chille... Read more >

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Beard House Recipe: Arroz con Leche with Horchata, Cinnamon Tuile, and Sesame Seeds

 

Arroz con Leche with Horchata, Cinnamon Tuile, and Sesame Seeds / Vibrant Mexican

 

At his charming New Hampshire eatery, Vida Cantina, chef and owner David Vargas combines the flavors of his family’s Mexican heritage with masterful technique and local terroir. Vargas recently brought his lauded cuisine to the Beard House for a one-night-only tasting menu packed with vibrant bites, beverages, and New England–sourced ingredients. Course after course, guests were impressed with Vargas's rustic yet refined dishes, from... Read more >

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Scholarship Spotlight: Q&A with Semilla’s José Ramírez-Ruiz and Pam Yung

Photo by Signe Birck

 

José Ramírez-Ruiz and Pam Yung have set hearts aflutter at their Michelin-starred Brooklyn vegetable mecca, Semilla. Since opening its doors in 2014, the 18-seat restaurant has earned rave reviews from Eater and the New York Times, appeared on the Bon Appétit's “hot ten” list, and garnered two James Beard Award semifinalist nods: Best New Restaurant in 2015 and Rising Star Chef of the Year for Ramírez-Ruiz in 2016. Before Semilla broke onto the New York dining scene, however, the pair were recipients of our own Jean-Louis Palladin grants, traveling across the U.S. and the world to further their culinary knowledge. Yung explored grain and bread cultures with growers in Copenhagen, Sweden, and at Anson Mills in Columbia, SC, while Ramírez-Ruiz honed his craft at Els Ca... Read more >

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