On the Menu: Week of September 21

 

Here’s what’s coming up at the James Beard House and around the country:

 

Monday, September 21, 7:00 P.M.
Grand Wine, Grand Feast
From manning the stoves at the acclaimed Ryland Inn to a gig overseeing JBF Award winner Jonathan Waxman’s growing restaurant empire, chef Anthony Bucco has serious kitchen cred. Now at the helm of Restaurant Latour at the elegant Crystal Springs Resort, he creates sumptuous menus that stand up to the resort’s unparalleled 135,000-bottle wine cellar.

 

Thursday, September 24, 7:00 P.M. 
Boulder Bounty
After reigning supreme on Top Chef Season 5, Hosea Rosenberg made an indelible mark on Boulder’s food scene with his Blackbelly concept. Join us as he brings facets of his farm, restaurant, marketplace, and butcher shop to the Beard House for a dining experience... Read more >

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On the Menu: November 21 through November 27

Guests enjoy dinner at the Beard House. Here’s what’s happening at the Beard House and around the country next week: Sunday, November 21, 10:30 P.M. Indian Street Food Workshop Anyone who has ever walked the streets of Delhi or Mumbai knows that no stroll is complete without a stop at one of the many food vendors hawking tempting plates of savory, spicy snacks smothered in tangy chutneys and cooling yogurt. Learn how to re-create those mouthwatering delicacies under the tutelage of culinary instructor and Indian street-food expert Rati Lohtia. Monday, November 22, 7:00 P.M. Old World Meets New World Set in a lovely small town, Uproot is proof that avant-garde elegance can succeed outside of major cities. With an AAA Four-Diamond award to his name, chef Anthony

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On the Menu: Old World Meets New World

Anthony Bucco Set in a lovely small town, Uproot is proof that avant-garde elegance can succeed outside of major cities. With an AAA Four-Diamond award to his name, chef Anthony Bucco has created a sophisticated contemporary American menu of classic dishes enhanced with modern techniques and ingredients. Here's what's on the menu (and click here to reserve your seat): Hors d’Oeuvre Foie Gras Torchon with Elderflower Meringue, Hazelnut Butter, and Fried Brioche House-Cured Organic Salmon with Watermelon Radishes and Bitter Chocolate Whiskey-Spiked Pears with Deep-Fried Pork Belly and Cinnamon Hamachi with Green Apple Mustard and Cider Gelée Pairings: Spiked Uproot Apple Cider Punch; Schramsberg Mirabelle Brut NV Dinner Barnegat Light Black Bass with

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JBF Kitchen Cam