Eye Candy: Montauk Yellowfin Tuna with Tangelo–White Soy Purée, Tempura Cilantro, and Sea Beans

Photo by Jeff Gurwin

 

Charming waterfront hot spot Dave’s Grill has some of Montauk’s toughest seats to snag during the summer, but Beard House guests were in for a treat when this seasonal showstopper relocated to West 12th Street for a winter seafood feast. Chef Michael Bingham presented a sensational surfeit of surf and turf, delighting diners with dynamite dishes like Crispy Pork Belly with Thai Curry, Cilantro, and Charred Scallion Oil (get the recipe here); Slow-Scrambled Long Island Duck Eggs with Duck Sausage and Kimchi Rice; and Golden Tilefish with Cauliflower Purée, Chimichurri, Roasted Oyster Mushrooms, and Bay Leaf Oil. But one of the most memorable dishes was this arresting plate which opened the night’s tasting menu. Bingham lived up to his beachside... Read more >

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On the Menu: Thursday, March 31, 2016

 

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

 
Southern Sophisticate, 7:00 P.M.
Jason McConnell, Red Pony Restaurant, Nashville
 

Jason McConnell has been serving up white-hot Southern cuisine at Nashville’s Red Pony Restaurant for 10 years, which is a sizable feather in the cap of the city’s competitive dining scene. Tonight the esteemed chef heads north to the Beard House, where he’ll celebrate the eatery's long run of spectacular service and exemplary food with a sophisticated menu that pays homage to McConnell’s Tennessee heritage. In McConnell’s deft hands, Music City mainstays like pimento cheese and coconut cake get a fine-dining revamp, transforming into elevated fare such as Pimento Cheese Straws with Duck Bacon and Cherry Gastrique; ... Read more >

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Recipe: Fabio Trabocchi's Bucatini with Sardines, Almonds, and Dill

 

James Beard Award winner Fabio Trabocchi of Washington, D.C.'s Fiola proves that fish from a tin has much more potential than a tuna fish sandwich in this salty, savory pasta. He infuses olive oil with garlic, then builds flavor with Espelette, chives, and tomato-packed sardines. The final result is a light yet rich sauce with layers of briny and herbal depth. Top it off with crunchy Marcona almonds and fresh dill, and you have yourself an easy pasta dinner. As always, it's important to salt the pasta water, because, as Trabocchi says, it's the only opportunity to properly season the pasta. For lighter sauces such as this one, go heavier on salting the boiling water, as opposed to the seasoning the finished dish.

 ... Read more >

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America's Classics: Donnie Madia on Tufano’s Vernon Park Tap

Photo by Galdones Photography

 

Tufano’s Vernon Park Tap
Chicago


Tucked away on a residential side street in what remains of Chicago’s Little Italy, Tufano’s Vernon Park Tap has been owned and operated by the same family since Joseph DiBuono and Theresa Tufano DiBuono opened their barroom in 1930. The original small table in the bar’s kitchen, where Joseph DiBuono worked his culinary magic, has since expanded to include two dining rooms that are regularly packed with businessmen, police officers, families, and pregame sports fans. Today the restaurant is run by Joey DiBuono, the grandson of the original owners, and he has maintained many of the details that ground Tufano’s in its history: chalkboard menus, a cash-only policy, and hearty Italian-American fare like fried calamari, eggplant Parmesan, and the DiBuono family’s legendary lemon chi... Read more >

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Ask the Chefs: San Antonio's Jeff Balfour and Les Locke Jr. on Great Brews and Texas Eats

 

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. Chef Jeff Balfour and brewmaster Les Locke Jr. will join us at the Beard House to treat guests to an evening of tempting flavors and robust brews. In anticipation of their event, we chatted with this dynamite duo about their Beard House menu inspiration, their favorite places to chow down in Texas, and why they always try to lead by example.

 

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

Jeff Balfour: The inspiration behind the menu is to highlight the dish... Read more >

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Recipe: James Beard's Garlic Soup

 

Pungent garlic takes on a sweeter, more mellow disposition in this comforting, simple soup by the one and only Mr. James Beard. While the recipe calls for 30 cloves of the powerful allium, it softens into a creamy and aromatic version of its former self after simmering in a flavorful bath of chicken stock, fat, and spices. Egg yolks and fragrant olive oil are whisked in the final stage to give this inviting soup body and richness—and served in a big bowl along with some crusty bread, these basic pantry ingredients are transformed into a warming weeknight meal.

 

Get the recipe for James Beard's simple garlic soup.

 

Hungry for more? View our entire recipe collection.

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Sponsored Post: Announcing the 2016 Blended Burger Project™

Announcing the 2016 Blended Burger Project™

 

There’s ‘shroom for improvement in your favorite burger.

 

This summer, chefs nationwide will be re-imagining the classic American burger when they take part in our Blended Burger Project™, a competition challenging chefs to blend mushrooms with meat to create a more delicious, nutritious and sustainable burger.

 

Starting Memorial Day weekend, expect to see blended burgers on menus from the following chefs:

 

  • Hugh Acheson (5&10, The National, The Florence and Empire State South, all in Georgia)
  • Jenn Louis (Lincoln and Sunshine Tavern, Portland, OR)
  • Jehangir Mehta (Graffiti, Me and You and Mehtaphor, NYC)
  • Mike Rakun (Marin, Minneapolis)
  • Maria Hines (Tilth, Seattle)
  • Alex Seidel (Fruition, Denver)
  • Tim Byres (SMOKE, Dallas)
  • Bernie Kantak (The Gladly, Phoenix)

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On the Menu: Tuesday, March 29, 2016

 

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

 
Bay Area Buzz, 7:00 P.M.
Thomas McNaughton and Ryan Pollnow, Ne Timeas Restaurant Group, Aatxe, Café du Nord, Central Kitchen, flour + water, and Salumeria, San Francisco


 
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. Expect an ocean-hopping menu that draws from McNaughton’s and Pollnow’s passion for Italian and Basque cuisines while highlighting the elevated techniques that have won their restaurants such acclaim. Featuring dishes such as Cabbage Chips with Beef Tartare, Horseradish, and ChilesRamp–Ricotta Agn... Read more >

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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.

 

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