Eat This Word: Lardo

 

WHAT? Chewing the fat. Though Corby Kummer described lardo as "heaven on bread" in a 2005 New York Times article, this porky product is actually made from the layer of fat located directly under a pig's skin, which is then seasoned and cured. For most Americans, a slice of pork fat wasn't always the most appetizing antipasto, but in recent years this delicious Italian delicacy has been winning over fans on this side of the Atlantic, thanks in part to celebrity chefs like Mario Batali, whose lardo pizza at his NYC eatery Otto has become a favorite of critics and diners alike. After all, what self-respecting carnivore can argue with paper-thin slices of seasoned, glistening, translucent fat delicately draped over pizza dough—or any other carbohydrate for that matter? But in Italy, long before it was the ingredient del giorno, lardo was traditionally peasant fare, made from the fat that remained after the pig was butchered an... Read more >

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Recipe: Truffle–Ricotta Panna Cotta with Lamb's Lettuce

 

We see a lot of chefs making panna cotta at the James Beard House. It's easy to see why: since the dish requires several hours of chilling in order for the gelatin to set, it's an obvious make-ahead dessert for a large crowd. At Sean Woods's Beard House event, he brought panna cotta over to the savory side, combining the requisite cream with a premium ricotta and some truffle oil. To offset the richness, Woods garnishes the starter with crisp lamb's lettuce and matchsticks of quick-pickled radishes.

 

Get the recipe here.

 

Hungry for more? View our entire ... Read more >

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America's Classics: Nancy Oakes on Duarte's Tavern

Photo by James Collier

 

Duarte’s Tavern
Pescadero, CA

 

Duarte’s has always been a destination; I probably went there for the first time in the early ’60s with my parents. Our coast up here is foggy a lot, or else it's sunny until 2 P.M. and then this frostbiting fog comes rolling in and everybody has to leave their beach day and head for some place where they can get something warm and wonderful. So you go to Duarte's and you have artichoke soup and some sand dabs and a berry pie.  

 

Photo by James Collier

 

The lesson that Duarte’s has to teach all of us is sense of place: you’re in the artichoke fields, you're right by the ocean where the sand dabs co... Read more >

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Happy Hour: Sarma's Gin Mare Cocktail

 

With winter in our rearview mirror, we can finally welcome spring with open arms. We think that deserves a toast, and we've got the perfect recipe for it. Brandon Rucker, beverage director of neighborhood darling Sarma in Somerville, Massachusetts, recently brought his skills to the Beard House when he joined his colleague (and 2016 JBF Award semifinalist for Best Chef: Northeast) Cassie Piuma for a modern Middle Eastern feast. Rucker paired this elegant, refreshing cocktail with Piuma's seven-layer hummus for a crowd-pleasing course that mixed seasonal ingredients with the flavors of the Fertile... 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:

 

Tuesday, March 29, 7:00 P.M.

Bay Area Buzz

Three-time JBF Rising Star Chef award nominee Thomas McNaughton and Mugaritz alum Ryan Pollnow of the hot San Francisco restaurant group Ne Timeas are joining forces to bring a taste of the Bay Area, their creative concepts, and their extensive travels to the James Beard House.

 

Thursday, March 31, 7:00 P.M.

Southern Sophisticate

Get a taste of Jason McConnell‘s white-hot Southern cuisine when the esteemed chef heads north to the Beard House. He’ll celebrate a decade of spectacular service and exemplary food with a sophisticated menu that pays homage to McConnell’s Tennessee heritage. 

 

Friday, April... Read more >

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What We're Reading This Week

 

Hannah Cheng of Mimi Cheng’s takes us through the seemingly intimidating process of making dumplings. [First We Feast]

 

A new study shows that the ability to hear your food while you eat can contribute to the amount you consume. [MUNCHIES]

 

Momofuku’s JBF Award–winning chef David Chang is expected to expand his brand this spring with delivery-only restaurant, Ando. [Grub Street]

 

Is it okay for chefs of differing nationalities to cook other cultures’ foods? [NPR

 

From frozen to roasted to torched, the humble banana is muc... Read more >

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On the Menu: Friday, March 25, 2016

Photo by Ken Goodman

 

Here’s a taste of what’s on tap this weekend at JBF.

 

Saturday, March 26, 2016
Celebrity Chef Tour / St. Helena, CA, 6:30 P.M.
Host Chef Josh Schwartz / Matthew Accarrino, SPQR, San Francisco / Jeff Cerciello, Farmshop, Larkspur, CA / JBF Award Winner Larry Forgione, The Culinary Institute of America at Greystone, St. Helena, CA / Gregory Short, San Francisco / Ken Tominaga, Pabu, San Francisco

 

Our national Celebrity Chef Tour dinner series is stopping in St. Helena, California, where a blockbuster team of chefs, including JBF Award winner Larry Forgione and JBF Award semifinalists Matthew Accarrino and Jeff Cerciello will come together for a not-to-be-missed, one-night-only meal. 


 ... Read more >

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Enlightened Eaters: Mike Anthony in Praise of Produce

 

Gramercy Tavern’s chef Mike Anthony is a two-time JBF Award winner, JBF Chefs Boot Camp for Policy and Change alum, and a passionate advocate known for his work with God’s Love We Deliver and City Harvest. But beneath all that is a man who loves vegetables, pure and simple. His ardor for the garden is on proud display in his new cookbook, V is for Vegetable, which just earned Anthony another nomination for our 2016 JBF Books, Broadcast, and Journalism Awards

 

Last week, our Enlightened Eaters program hosted Anthony for a tasting and talk-back about the book at the brand-new home of God’s Love We Deliver. Guests enjoyed sea... Read more >

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Eye Candy: Bavette Steak, Salt-Roasted Celery Root, Fried Herbs, and Carrot Bordelaise

Photo: Fortunato M. Ramin

 

Sarah Simmons has won many admirers through the elevated Southern dishes at her lauded hot spots City Grit and Birds & Bubbles in New York City, and late last year expanded her reach to South Carolina with the opening of City Grit Farmhouse and Rise Gourmet Goods and Bakeshop in Columbia. Beard House guests were treated to a preview of the new eateries’ fare when Simmons and partner Aaron Hoskins prepared a Southern sweetheart feast last month. Amongst a menu of regional staples from a wedge salad with cauliflower, broccoli, white anchovies, brown butter, fines herbs, and hazelnuts to a lowcountry boil with spicy fermented shrimp, corn cake, crab butter, potato es... Read more >

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On the Menu: Thursday, March 24, 2016

 

Here’s a taste of what’s on tap today at JBF.

 

Friends of James Beard Benefit Dinner / Scottsdale, AZ, 6:00 P.M.
Host Chef Chris Masco, The Westin Kierland Resort & Spa, Scottsdale, AZ / Host Chef JBF Award Winner Michael Ginor, Hudson Valley Foie Gras, Ferndale, NY; and Lola, Great Neck, NY / Floyd Cardoz, The Bombay Canteen, Mumbai, India / Roberto Madrid, Deseo at the Westin Kierland Resort & Spa, Scottsdale, AZ / Lenny Messina, Lola, Great Neck, NY / JBF Award Winner Alon Shaya, Domenica, Pizza Domenica, and Shaya, New Orleans / JBF Award Winner Celina Tio, The Belfry and Julian, Kansas City, MO

 

Join us for a Friends of James Beard Benefit in Scottsdale, Arizona. An all-star team of chefs including JBF Award winners Michael Ginor, Alon Shaya, an Celina Tio are visiting the luxurious Westin Kierland Res... Read more >

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