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. 

 

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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 >

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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 >

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What We're Reading: February 2, 2015

 
 
 
To juice, or to blend? That is the question. [

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Happy Hour: The Hooker

The Hooker cocktail

 

A jilted John Lee Hooker comforted himself with “one bourbon, one scotch, one beer.” Those wanting a more efficient consolation should seek out this marvelous cocktail by mixologist Jamie Boudreau from Seattle's acclaimed Canon. “It came about as John Lee Hooker's song came on the sound system. It made me realize that I hadn't heard of or seen a cocktail with bourbon, scotch and beer as ingredients, so I set about to make one. Surprisingly it became very popular.” Can't make it to the Pacific Northwest? Don't fret: we've got the recipe right here.

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On the Menu: Week of February 2

 

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

 

Monday, February 2, 7:00 P.M.
The Mighty Virginia Shack
Dubbed “the Incredible Restaurant that Nobody Knows About” by Josh Ozersky, the Shack—a tiny, 16-seat phenomenon—is run by pedigreed chef and JBF Award semifinalist Ian Boden. The chef’s ambitious tasting menu is usually served on weekends only, but he’s bending the rules for this not-to-be-missed Beard House event.

 

Tuesday, February 3, 7:00 P.M.
Bottega: Italy to Spain with a Southern Accent
Don’t miss this incredible opportunity to experience JBF Award winner Frank Stitt’s legendary cooking. A local-food pioneer and Southern culinary stalwart, Stitt brought exceptional, Italian-inflected cuisine to Alabama with the opening of Bottega in 1988. Joi... Read more >

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Sustainability Matters: January 30, 2015

 

Maple water, the latest trendy health beveragecould actually be a boon for environmentalists. [Civil Eats

 

Schools across the country are experimenting with offering lunch via food trucks instead of the typical cafeteria line. [Food Network

 

Large meat packers, facing PR and export concerns, are refusing to use Zilmax, a cattle weight-gain drug that the FDA says is legal. [NPR... Read more >

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Throwback Thursday: JBF Lifetime Achievement Award Winner Cecilia Chiang

JBF Award Winner Cecilia Chiang (photo by Kent Miller)

 

Earlier this week, we announced our 2015 Lifetime Achievement and Humanitarian of the Year honorees. Today's TBT is a shoutout to restaurateur and Lifetime Achievement award winner Cecilia Chiang, shown here accepting the honor in 2013. Often referred to as the “Julia Child of Chinese food,” Chiang moved from Shanghai to San Francisco in 1960 at the age of 20, and brought with her a fiery passion for good food and good company. Hospitality has always been at the forefront of her efforts, as she explained in her acceptance speech: "You need to care about people and the heart of what I want to do is make my guests happy." Since her earliest days on our shores, Chiang has worked to introduce the American palate to Northern Chinese cuisine, and disprove the notion that auth... Read more >

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Presenting the Sun of Zimm, an Andrew Zimmern/eyebobs Collaboration

James Beard Award winner Andrew Zimmern

 

You likely already know Andrew Zimmern from his adventurous, no-bite-left-uneaten Travel Channel series Bizarre Foods with Andrew Zimmern and Bizarre Foods America. He's also a two-time JBF Award winner, nabbing our Outstanding Personality/Host award in 2010 and again in 2013. 

 

Beyond his work and achievements in entertainment, Zimmern is also a valued contributor to the JBF Scholarship Program. In 2014, through a collaboration with eyebobs eyewear, Andrew launched his "Second Chances Scholarship," which is awarded to a promising, aspiring student who has faced and conquered extreme challenges.

Last week eyebobs and Zimmern launched another charitable partner... Read more >

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What We're Reading: January 29, 2015

 

We love kale, but we love burgers more: Americans ordered nine billion hamburgers in 2014, up 30 million from the year before. [Grubstreet

 

Enjoy a stress-free Super Bowl by prepping all your nibbles and drinks beforehand. [Bon Appétit

 

The recipe is entering the twenty-first century through experimental technological platforms that rethink the time-honored format. [FWF]

 

The quickest, safest, and easiest way to melt chocolate: use a blow dryer. [... Read more >

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Team USA Takes Silver at Bocuse d'Or 2015

Team USA at Bocuse d'Or USA

 

The James Beard Foundation would like to congratulate Team USA for winning silver at the 2015 Bocuse d'Or competition in Lyon, France. For the first time ever, the Americans reached the coveted podium, jumping well above their seventh-place finish in the 2013 event. Norway took top honors, while Sweden finished third.

 

French Laundry executive sous chef Philip Tessier and commis Skylar Stover represented the United States in Lyon. JBF Award winners Gavin Kaysen and Dave Beran coached the duo, who painstakingly cooked and plated the competition's required meat and fish platters before hundreds of rowdy spectators. Team USA competed against 23 other nations.

 

Often described as the "Olympics of the culinary world," the Bocuse d'Or competition takes place in Lyon every two years. Learn more at bocusedor.com.... Read more >

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