A delicious recipe for the underappreciated fennel bulb. [NYT]
Chef Sang Yoon on the simplicity of braising meat. [LAT]
Boxed chocolates: a taste-test showdown. [Boston Globe]
As college campuses ban bottled water, the bottled water industry fights back. [NPR]
A chat with Tom Colicchio about the future of Top Chef. [Grub Street]
Chicago’s most romantic dining spots. [SE]
Bird quality is the key to a great roast chicken. [GT]
America’s best cups of hot chocolate. [HuffPo]
In this rich and flavorful dish from chef Scott Romano, navy beans slowly braise on the stove top, in the company of four types of diced cured meat: guanciale, cacciatore, prosciutto, and chorizo. Enjoy it with some crusty bread for mopping up the buttery, creamy juices. Get the recipe here.
This Valentine’s Day, rather than bumping elbows with other couples in close quarters at the latest in-demand restaurant, cuddle up at home with your sweetheart and this indulgent take on bread pudding from Brian Reyelt. The Boston-based chef uses a mixture of custard and buttery croissants to build the bulk of the dessert, then finishes it with a drizzle of caramel sauce and a crowning of clotted cream. We love the tiny shards of chocolate toffee that hide among the decadent layers of dough. It’s fun to excavate them with a spoon—much more fun than trying to secure a restaurant reservation. Get the recipe here.
Monday, February 13, 7:00 P.M.
The Vanguard Kitchen
At the Catbird Seat, Nashville’s most buzzed-about new restaurant, diners can’t get enough of the whimsical yet refined tasting menus created by alums of Fat Duck, Noma, and Alinea. Secure your seat now for this talented team’s Beard House debut.
Tuesday, February 14, 7:00 P.M.
Valentine’s Day Celebration
At Paragon, chef Scott Mickelson’s elegant and seasonal cooking always scores big with discerning diners. For Valentine’s Day, this Beard House alum will treat guests to a lavish menu that highlights his signature, tempting union of French and Asian cuisine.
Wednesday, February 15, 12:00 P.M.
Beard on Books: Lauren Shockey
Four Kitchens: My Life Behind the Burner in New York, Hanoi, Tel Aviv, and Paris chronicles French Culinary Institute graduate Lauren Shockey’s journey through four haute cuisine kitchens around the globe, with original recipes inspired by the flavors and techniques she learned along the way.
Thursday, February 16, 7:00 P.M.
Beatles Tribute Dinner
On February 16, 1964, the Beatles made a record-breaking appearance on The Ed Sullivan Show. To commemorate this important event in rock’n’roll history, chef Ron Eyester will prepare an edible homage to the Fab Four featuring his signature riffs on ingredient-driven Southern fare.
Friday, February 17, 12:00 P.M.
Midwinter Luncheon
Forward-thinking chefs around the country are embracing sustainability, but few are as pioneering as Bell Book & Candle’s John Mooney. With a state-of-the-art aeroponic rooftop garden, he supplies the chic West Village eatery with virtually year-round produce. Experience the buzz firsthand with a tasting of the locavore champion’s eclectic menu.
For details and reservation, visit jamesbeard.org/events or call 212.627.2308.
Restaurant patrons who choose downsized portions end up eating less. [NPR]
The psychology behind America’s love for the cupcake. [WP]
Gummy candy that improves skin. [BA]
America exports ‘Chinese’ food to China. [Newsweek]
Valentine’s Day with JBF Award winner Michael Schwartz. [WSJ]
Keep warm with these slow-cooker recipes. [Chow]
Celebrate Valentine’s Day with a rose-colored dinner. [Saveur]
Looking for an alternative to chocolate overload this Valentine’s Day? Try this light and refreshing dessert from Denver-based chef Matt Selby. Cubes of pineapple are gently cooked in a sweet mixture of sugar, vanilla, and Riesling, whose high acidity plays nicely with the fruit’s intense tanginess. An earthy rosemary-infused whipped cream and a pinch of lightly crushed pink peppercorns add depth to this elegant and floral dish. Get the recipe here.
Several new restaurants opened in 2011, but perhaps the most anticipated debut of the year was Graydon Carter’s revamped Monkey Bar. And with former Craft executive chef Damon Wise on board, this restaurant is sure to endure as a New York icon.
Tomorrow night, Damon Wise and the rest of the Monkey Bar crew will take over the Beard House kitchen—and we still have some seats left! Have a look at the menu below, then click here to make your reservation.
Hors d’Oeuvre
Cod Brandade with Sweet-and-Sour Peppers
Duck Ham–Wrapped Dates
Peekytoe Crab with Avocado
Raw Tuna with Smoked Mushrooms and Blood Oranges
Celery Root Purée with Truffle Vinaigrette
Guinea Hen Rillettes with Cape Gooseberries
Heritage Pork Terrine with Pickled Vegetables
Pairing: Champagne Ruinart Brut Rosé NV
Dinner
Oysters and Caviar
Pairing: Domaine A. et P. de Villaine Bouzeron 2009
Roasted Turbot with Beets, Endive, and Pistachios
Pairing: Truchard Roussanne 2010
Colorado Lamb with Swiss Chard, Buckwheat, and Smoked Mushrooms
Pairing: Robert Sinskey Vineyards Vandal Vineyard Cabernet Franc 2006
Coconut Panna Cotta with Spiced Pineapple, Macadamia Nuts, and Lime
Pairing: Saracco Moscato d’Asti 2011
Warm Chocolate Cake with Citrus Salad and Cilantro
Pairing: M. Chapoutier Banyuls 2007
At last month’s TEDxManhattan event, “Changing the Way We Eat”, our very own Mitchell Davis gave a thought-provoking talk about the importance of taste and the role it should play in improving the American food system. A video of his speech is below; you can watch the other food-related talks that were given at the event here.
Using meditation and mindfulness to transform eating habits. [NYT]
Grub Street spreads the news about Charlie Trotter’s Humanitarian of the Year Award from JBF. [Grub Street]
Pop-up doughnuts in Grand Central Station. [HuffPo]
Learning to love a paleo-dieter. [GT]
Does ethical meat-eating mean not eating meat at all? [Atlantic]
Recall reveals that eggs travel a long way from the packing facility. [NPR]
Australian study finds link between soft drinks and asthma. [Guardian]
As we’ve mentioned earlier, the James Beard Foundation is celebrating its 25th anniversary in 2012! We’ll be toasting this milestone throughout the year in a number of exciting ways, including the release of our first cookbook, The James Beard Foundation’s Best of the Best: A 25th Anniversary Celebration of America’s Outstanding Chefs. This collectible book honors James Beard’s legacy and celebrates the accomplishments of the 21 incredible chefs who have earned our coveted Outstanding Chef Award, from Wolfgang Puck to Tom Colicchio. Featuring intimate profiles written by author Kit Wohl, a foreword by Martha Stewart, gorgeous photography, and plenty of mouthwatering recipes, this special cookbook will be savored by food lovers for years.
Help us celebrate our 25th anniversary by preordering your copy of The James Beard Foundation’s Best of the Best here. Orders will ship on February 22. In the meantime, you can find our ongoing series of Best of the Best bonus recipes here.
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