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On the Menu: February 27 through March 2



February 24, 2012


Chefs at the James Beard House Here's what's happening at the Beard House next week: Monday, February 27, 7:00 P.M. I Dream of Piedmont Named after the white Italian wine grape grown primarily in the Piedmont region, Boston’s erbaluce is one of the city’s most distinctive restaurants, renowned for chef Charles Draghi’s innovative and exquisite dishes inspired by Northern Italy’s cuisine and landscape. Tuesday, February 28, 7:00 P.M. Relais & Châteaux Farm and Vine When a Relais & Châteaux resort has its own forager, you know it’s serious about its culinary offerings. Join the incredibly talented team from Rhode Island’s Ocean House for a deliciously sophisticated farm-to-table feast. Wednesday, February 29, 12:00 noon Enlightened Eaters: A Reading with Ellie Krieger You don’t often hear a registered dietitian say that no food is off limits, but Ellie Krieger believes just that. With a philosophy of “usually-sometimes-rarely”, Krieger advocates incorporating your favorite foods into a healthy lifestyle. To tout this belief, Ellie has created Comfort Food Fix: Feel Good Favorites Made Healthy, a collection of healthy versions of comforting classics. Here she provides 150 soul-satisfying recipes, including hearty favorites like meat loaf, lasagna, chicken pot pie, crabcakes, mac and cheese, mashed potatoes, and more—all without the high calories and saturated fat. Wednesday, February 29, 7:00 P.M. Storied Southern Charm At the helm of the famed Cloister Sea Island’s Forbes Five-Star Georgian Room, chef Daniel Zeal expertly marries homespun Southern charm with complex, refined, and globally inspired flavors. The result: an innovative and indulgent menu that reflects the grandeur and elegance of the barrier island’s stately resort. Thursday, March 1, 7:00 P.M. Le Champagne et le Caviar Since leaving his post at La Grenouille, which was awarded three stars by the New York Times during his tenure, Matthew Tropeano has made a new home at the chic La Silhouette. Join us when he prepares a tasting menu that reimagines the classic, festive pairing of Champagne and caviar. Friday, March 2, 7:00 P.M. Preserving the Berkshire Harvest True locavores know that cooking farm-to-table all year long requires a bit of old-fashioned know-how: canning, curing, jam-making. To showcase the art of preserving, this talented group of Berkshire chefs is returning to the Beard House with an array of regional ingredients culled from their carefully stocked winter larders.