When GQ gave the Bristol a coveted spot on its 2010 list of the 10 Best New Restaurants in America, Alan Richman praised its “laid-back and luscious” food. And with Balena opening its doors next month, we’d wager that chefs Chris Pandel and Amanda Rockman are destined for repeated acclaim. Help us welcome this Windy City team when they present their debut dinner at the Beard House tomorrow night. Click here to see the menu and make a reservation.
Here's what's happening at the Beard House next week:
Wednesday, February 22, 7:00 P.M.
Grande Dame of Charleston
The elegant fare served in the dining room at the Peninsula Grill at the Planters Inn are proof that, at the hands of a masterful chef, the best local produce and seafood can be transformed into dishes that are greater than the sum of their parts.
Thursday, February 23, 7:00 P.M.
Along the Aegean
International television personality, cookbook author, and now chef of NYC’s Loi restaurant, Maria Loi is Greece’s own culinary ambassador. Join this goddess of Mediterranean cuisine for her Beard House debut and experience her signature modern interpretations of traditional Greek favorites.
Friday, February 24, 7:00 P.M.
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.
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
At tomorrow's Beard House event, we’re celebrating everyone's favorite bubbly beverage in proper style. Returning chef Todd Hogan and his team will be serving up a showstopping menu of sustainable farmhouse dishes that will pair perfectly with the evening’s selection of Champagne. Check out the fizz-filled menu below, then click here to make your reservation.
Hors d’OeuvreHot-Smoked Lamb Loin with Sweet Potato Cake and Spicy Tomato Jam Corn-Dusted Smelts with Lemon Aïoli Fava Bean Hummus with Black Truffle Pâté Housemade Duck Prosciutto with Blackberry Conserve and Bleu de Chèvre Pairing: Iron Horse Vineyards Unoaked Chardonnay 2008Dinner
For years, in-the-know food lovers have been in hot pursuit of Peter Chang, the exceptionally talented Chinese chef who famously flits among restaurants. (Calvin Trillin reported on the elusive Chang for a New Yorker profile, which you can read here—subscription required.) At Monday night's Beard House dinner, lucky guests got to taste Chang's renowned Sichuan cuisine at a special celebration of the Chinese New Year. Below is a short video from the event:
Monday, January 30, 7:00 P.M.
Chinese New Year Celebration
For years in-the-know food lovers (Calvin Trillin among them) have been in hot pursuit of Peter Chang, the exceptionally talented chef who famously flits among restaurants. Now we’re in luck, for Chang will cook his renowned Sichuan cuisine at this special celebration of the Chinese New Year, which will also feature wines from Jefferson Vineyards.
Tuesday, January 31, 7:00 P.M.
A Celebration of Southern Cuisine
Join us as four-time JBF Award nominee Linton Hopkins returns to the Beard House with a third helping of his contemporary Southern fare. The chef’s ingredient-based approach celebrates the rich bounty of Georgia by
Wednesday, December 28, 7:00 P.M.
Elaborate Formal Holiday Dinner
Join us for a grand dinner inspired by The French Menu Cookbook, by Richard Olney, legendary cook, author, and personal friend of James Beard. Chef Jonathon Sawyer, known for his commitment to sustainable food, is also a JBF Rising Star semifinalist and 2010 Food & Wine Best New Chef.
Saturday, December 31, 9:00 P.M.
New Year's Eve Celebration
Ring in the new year with a festive Beard House dinner party! This impressive team of Art Institute culinary masters has created a lavish menu to usher in the coming year with gusto. The meticulously prepared dinner, with wines from the family-owned Coturri Winery, will make the perfect
Monday, December 19. 7:00 P.M.
Rock-star-turned-winemaker Maynard Keenan and his partner Eric Glomski have found a kindred spirit in French cuisine–loving chef Mike Carrino. These friends are collaborating on an exciting meal that will be paired with and inspired by Arizona Stronghold wines, which Carrino himself helped produce.
Tuesday, December 20, 7:00 P.M.
After graduating at the top of his class from London’s Le Cordon Bleu, chef Ronnie Killen cooked at top restaurants throughout the U.S. before returning to his hometown of Pearland, Texas, to open his own modern chophouse. Come see
Another year gone by, another flurry of meals and plates licked clean. As all food lovers can attest, it’s not easy to single out a mere handful of dishes to top our year-end list of favorites, especially after a year that brought us plenty of promising chefs, gutsy cooking, and delicious food. With that in mind, here’s a look back at what we loved in 2011.Our tummies are already growling for next year.
Polenta with Marinara (Modernist Cuisine)
When we saw Nathan Myhrvold speak at ICE, we also got to sample dishes from his team’s kitchen laboratory. Our favorite: a bowl of homey grits that had been cooked at... Read more >
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