On the Menu: Week of January 11

 

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


Tuesday, January 12, 7:00 P.M.

Legendary Career: Christian Delouvrier Celebration

Through his mastery of classic French cuisine and series of acclaimed restaurants, Christian Delouvrier has nurtured countless promising cooks into accomplished chefs. Join friends and protégés as they toast their mentor’s illustrious career through fabulous food and outstanding wines.

 

Wednesday, January 13, 12:00 P.M.

... Read more >

Comments (0)

Caul Me Maybe: Jimmy Bannos Jr.'s Charred Cauliflower with Toasted Bread Crumbs, Cornichons, and Parsley

 

“I always bust my sous-chefs' chops and ask them, 'Do you have the balls to come up with a vegetable dish?'" That would be Jimmy Bannos Jr., the fourth-generation restaurateur who may be best known for his "Cheese, Wine, and Swine" menu at the Purple Pig on Chicago's Magnificent Mile. Believe it or not, when he starts talking about in-season produce, he lights up like a kid in a (dirt) candy store. "We laugh about this all the time," Bannos says. "There isn't even a spring here in Chicago. You can enjoy something for like three weeks, and it's gone. That's the beauty and the curse."

 

For the James Beard Award winner for 2... Read more >

Comments (0)

Beard House Highlight: Melted Leek Toasts with Stracciatella and Pickled Fresno Chiles

Photo by Ken Goodman

 

Melted Leek Toasts with Stracciatella and Pickled Fresno Chiles​ / Italian-Inspired California Soul​

 

The holidays may be behind us, but that doesn't mean we stop entertaining friends and family. Menu-planning for even the most casual dinner parties can sometimes feel daunting, especially when it comes to canapés. But at Michael Fiorelli's recent Beard House dinner, the chef and partner at Love & Salt reminded me that easy-to-prepare, drool-worthy appetizers are not so far out of reach.

 

Fiorelli started the... Read more >

Comments (0)

Throwback Thursday: Our 2015 JBF Taste America Tour

 

Want to relive the excitement of this year's JBF Taste America? Check out this highlight reel, featuring our Taste America All-Star chefs and some behind-the-scenes looks at all the fun we had across the country this fall. Spanning six weekends between September 18 and November 7, 2015, our national epicurean tour stopped in Boston, Charleston, Chicago, Los Angeles, Miami, Minneapolis, New Orleans, Phoenix, San Francisco, and Seattle. Each stop featured a special evening with a walk-around tasting reception from a lineup of celebrated local chefs, followed by a one-of-a-kind, four-course dinner crafted in collaboration with a Taste America All-Star and a Local Star chef from that city. Our 2015 All-Stars include Hugh Acheson, John Besh, April Bloomfield, Traci Des Jardins, Rocco DiSpirito, Tyler Florence, Mark Ladner, Tony Mantuano, Michel Nischan, Art Smith, and Jonathan Waxman. The tour also included cooking demos, artisanal tastings, and... Read more >

Comments (0)

Awards Watch: Carla Hall and Ming Tsai to Host the 2016 James Beard Awards

 

The James Beard Foundation is thrilled to announce that Carla Hall, co-host of ABC’s The Chew and restaurateur of the soon-to-open Carla Hall’s Southern Kitchen in Brooklyn, New York, will host the 2016 James Beard Foundation Awards, taking place on Monday, May 2, 2016, at Lyric Opera of Chicago. On Tuesday, April 26, 2016, James Beard Award winner, chef, and television personality Ming Tsai will host the annual James Beard Foundation Book, Broadcast & Journalism Awards at Pier Sixty at Chelsea Piers in New York City.

 

Ever since James Beard appeared on television’s first cooking show, food has been one of the most popular subjects in American broadcasting. Coinciding with the Foundation’s 30th anniversary, the 2016 James Beard Awards will honor the country’s top culinary talent and celebrate the role of cuisine in television. “We’re delighted that Carla Hall and Ming Tsai will bring both their c... Read more >

Comments (0)

Featured Menu: Hamptons Chic

 

With over 200 events at the Beard House each year, our calendar is overflowing with top toques and rising stars from restaurant kitchens across the country. Each dinner at the Beard House is a unique culinary experience, but every so often a specific event will have our stomachs rumbling simply by scanning the menu. Read on to learn which event has piqued our palates lately.

 

Friday, 1.15
Hamptons Chic

 

Tucked away in a quaint Hamptons hamlet, the stately Topping Rose House offers guests unparalleled luxury and a world-class dining program. The push-and-pull of Old World elegance and contemporary style comes to the fore at our upcoming Beard House dinner, when Ryan Murphy applies his European training to the East End’s win

Comments (0)

Eye Candy: Salt Pork–Rabbit Stew with Root Vegetable Gnudi and Preserved Lemon

 

Tennessee native Trey Cioccia is no stranger to incorporating the farm-to-table ethos into fine dining, sourcing produce from his family’s garden at his Farm House restaurant. For his recent festive holiday dinner, Cioccia treated Beard House diners to the same sensibility that his Nashville hot spot is known for with inventive takes on homespun classics. Palates were delighted with dishes like Cioccia’s pigs’ tail jam with black pepper–honey butter on crispy johnnycakes and his fanciful, savory dessert featuring a pork rind cone topped with brown sugar ice cream, sweet potato mascarpone, shallot confit, crystallized ginger, and fried sage. A true fan favorite of the evening was the salt pork–rabbit stew with tender root vegetable gnudi, earthy parsnips, sweet butternut squash, celery root tops, and tangy preserved lemon. Rustic flavors met elevated technique in... Read more >

Comments (0)

Eat This Word: Epazote

 

WHAT? This pungent herb is a staple of Southern Mexican cuisine, where it’s also known as Mexican tea, wormseed, pigweed, and West Indian goosefoot. The use of epazote dates back to the Aztecs, who sought out the herb for its medicinal properties, mainly its ability to aid digestive health and relieve abdominal discomfort. It grows wild in many tropical and sub-tropical climates, and can be found as far north as Northern California. Traditionally, epazote was used as a flavoring agent in bean soups and as an herb in medicinal teas. Today, epazote is becoming a popular addition to Mexican-inspired dishes. JBF Award winner Rick Bayless praises epazote’s distinctive flavor and adds it to everything from cheesy mushroom quesadillas to slow-roasted pork. Its unmistakable flavor resembles a more acidic version of coriander combined with a hint of lemon. Epazote, like many herbs, is an acquired taste, but adding it to your repertoire will bring a new depth of Mexican flavor to any dish. 

 ... Read more >

Comments (0)

Recipe Roundup: 10 Winter Salads for the New Year

 

Detoxing after the holidays? You don't need to submit to an excruciating juice cleanse to feel virtuous: just fill your plate with hearty greens, citrus fruits, roasted root vegetables, and other satisfying seasonal ingredients. Below, we've got a roundup of our favorite resolution-friendly winter salads.

 

Fattoush with Escarole, Parsley, and Sumac

We love this traditional Middle Eastern bread salad made with toasted or day-old pita. A sprinkle of sumac adds some tartness to this vibrant version from JBF Award winner Ana Sortun.

 

Mixed Beet Salad with Buttermilk–Dill Dressing

Earthy beets get a tangy upgrade with creamy buttermilk, bright lemon, and fra... Read more >

Comments (0)

Ask a Chef: Chris Fischer of Martha's Vineyard's Beetlebung Farm

 

Chris Fischer earned his culinary chops in Babbo’s bustling kitchen, but he’s found his true calling on idyllic Martha’s Vineyard, which his family has called home for 250 years. Inspired by Beetlebung Farm, the five-acre farm that once belonged to his grandfather, Fischer has written a nationally-acclaimed cookbook, and now, will treat Beard House diners to a winter feast dedicated to the heritage of the land. In anticipation of his upcoming dinner, we spoke to Fischer about his family's culinary legacy, his yearly post-Thanksgiving feast with friends, and his idea of a quintessential New York City night.

 


What is your inspiration behind the menu for this Beard House event?

I’m very proud to be from Martha's Vineyard and this menu is meant to both showcase and celebrate ingred... Read more >

Comments (0)

Pages

JBF Kitchen Cam