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On the Menu: July 13 to July 18



July 10, 2009


Kitchen Here’s what happening at the Beard House and around the country next week: Monday, July 13, 6:30 P.M. Friends of James Beard Benefit: Chefs for Scher Chef Laurent Tourondel of the BLT empire hosts a group of illustrious chefs—including Bobby Flay, Scott Conant, and Jean-Georges Vongerichten—at this exciting walk-around tasting event in celebration of late restaurateur Steven Scher. Proceeds will benefit the Steven Scher Memorial Scholarship for Aspiring Restaurateurs and the Beard Foundation. Monday, July 13, 7:00 P.M. Softshell Crab Extravaganza Every summer, East Coast food lovers wait for that fleeting moment when local crabs shed their hard shells and can be eaten as delicious softshell crabs. Join Joe Isidori of NYC’s Harbour restaurant to celebrate this limited-engagement crustacean with a menu designed to keep guests happily sated until next season. Tuesday, July 14, 7:00 P.M. Bastille Day: La Fête Nationale On July 14, 1789, a Parisian mob stormed the Bastille fortress, freeing political prisoners and inciting the French Revolution. Much to our delight, on that day this year a group of some of the finest French chefs in NYC will be storming the Beard House kitchen to prepare a delicious, celebratory feast. Wednesday, July 15, 12:00 P.M. Beard on Books Back when most Americans’ idea of cheese amounted to electric orange slices of, well, American cheese, Clark Wolf was stocking the shelves of his San Francisco shop with artisanal cheeses from around the country. Years later, small-scale American cheese production has become something to be proud of, and, luckily for us, Wolf continues to follow the transformed industry’s every move. In American Cheeses: The Best Regional, Artisan, and Farmhouse Cheeses, Who Makes Them, and Where to Find Them he shares his unrivaled knowledge about cheese from every region of the United States, along with tips for storing and serving. Wednesday, July 15, 7:00 P.M. Destination Kohler “It is important to keep the flavors pure, clean, and intense,” explains chef Ulrich Koberstein of his cooking. “Food combinations should…create culinary memories.” As culinary director of the prestigious Destination Kohler resort and the Old Course Hotel in Scotland, Koberstein treats diners to pristine, regionally inspired cuisine they won’t soon forget. For details and reservations for all Beard House events, visit or call 212.627.2308. For details and reservations for Chefs for Scher, visit or call 800.838.3006 (Photo by Eileen Miller)