On the Menu: Wednesday, April 6, 2016
Maggie BordenMaggie Borden
April 06, 2016
Here’s a taste of what’s on tap today at the Beard House and around the country.
Beard on Books, 12:00 P.M.
Katja Goldman, Judy Bernstein Bunzl, and Lisa Rotmil, The Community Table: Recipes and Stories from the Jewish Community Center in Manhattan and Beyond
Chefs and longstanding members of JCC Manhattan Katja Goldman, Lisa Rotmil, and Judy Bernstein Bunzl came together over a love for food, community, and friendship to create and share recipes that reflect the international melting pot of modern Jewish cooking, including Bulgur Salad with Pomegranates and Pine Nuts; Chicken Soup with Cilantro Matzoh Balls; and Moroccan Lamb Tagine. Their cookbook, The Community Table, was aptly named, as these chefs love to cook for their family and friends and relish the powerful ties created across a well-laid table. With an emphasis on vegetables and grains and inspired by the farm-to-table movement, the book’s easy-to-follow recipes will make you want to start cooking from the moment you open it. The Community Table was named one of the top “10 Best Jewish Cookbooks of 2015” by The Forward. Join us as the authors share insights into the inspirations behind the book and the creative process of crafting it.
Our national Celebrity Chef Tour dinner series is hitting up New York City, where a cadre of top toques is teaming up for an unforgettable meal. Big Apple favorites like Joey Campanaro, Chris Jaeckle, and Matt Lambert join culinary comrades from across the city for a one-night-only collaborative feast.
Check out the event listing for the chef lineup and to book your seat.
Great Alaska Seafood Celebration, 7:00 P.M.
Laura Cole, 229 Parks Restaurant & Tavern, Denali National Park and Preserve, AK / Beau Schooler, The Rookery Café, Juneau, AK
We’re taking our tastebuds up north for a sustainable seafood dinner dedicated to the bounty of Alaska’s coasts and waterways. Laura Cole’s hyper-seasonal 229 Parks is an unexpected treasure inside Alaska’s remote Denali National Park, while Beau Schooler’s urban Rookery Café earned him a 2015 JBF Award semifinalist nod. Come to the Beard House for a Last Frontier feast featuring decadent surf and turf dishes like Chicken Skin Crackers with Horseradish Cream, Five Spice–Smoked Alaska Sablefish, Unagi Glaze, and Pea Greens; Alaska Rockfish Chorizo with Brussels Sprouts, Chile–Lime Vinaigrette, and Cilantro; and Alaska Bairdi Crab Hash with Fennel, Speck, Parsley, Celery Root, Leeks, Potatoes, Roasted Duck Demi-Glace, Lingonberry Sauce, and Seared Alaska Yellowfin Sole. After this dinner, you’ll be racing to explore what else the 49th state in the union has to offer.
For all upcoming Beard House dinners, check out our events calendar.