On the Menu: Week of March 31

A student volunteer in the James Beard House kitchen

 

Here's what's happening at the Beard House next week:

 

Tuesday, April 2, 7:00 P.M.

Under the Sea

Jason Weiner’s unpretentious, ingredient-focused cuisine shines at the newly opened L&W Oyster Co., where Weiner serves spot-on clam-shack fare at lunch and an elegant seafood menu at dinner. As at Almond, Weiner’s beloved Hamptons and NYC farm-to-table mecca, the chef’s bold, locally sourced takes on classic dishes anchor this rising hot spot.

 

Wednesday, April 3, 12:00 noon

Beard on Books: Michael Romano

Each day the entire staff of Danny Meyer’s award-winning collection of Union Square Hospitality Group restaurants sits down to enjoy “family meal” together just before service begins. The dishes are simple enough to be prepared in a snap, but sophisticated enough to please some of New York City’s most renowned restaurant employees. In his book, Family Table: Favorite Staff Meals from Our Restaurants to Your Home, JBF Award-winning culinary director Michael Romano shares his favorite selections, dotted with behind-the-scenes tales from the perennially popular restaurants.

 

Wednesday, April 3, 7:00 P.M.

Boston Seafood Celebration

As the longtime executive chef at the renowned Wequassett Inn on Cape Cod, Bill Brodsky made an indelible mark on the New England food scene. With the opening of City Landing in Boston, Brodsky has given his refined culinary style a bit of urban polish with a menu that strikes the right note between sophisticated and whimsical.

 

Friday, April 5, 7:00 P.M.

Modern Debut

At Broadway by Amar Santana, Dominican Republic native Amar Santana combines the rigorous technique he honed at Dallas at the Joule and Charlie Palmer’s Aureole with the culinary influences of his upbringing and the freshness of a Southern California larder.

 

Saturday, April 6, 7:00 P.M.

French Creole Meets Italian

The son of a Baton Rouge–area culinary legend, Peter Sclafani continues the family tradition of fantastic cooking at Ruffino’s. We’ve enlisted him to prepare a contemporary spring menu, based on his restaurant’s signature blend of Italian and French Creole cuisines and made with fresh catch from the Gulf.

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