On the Menu: New England with a French Twist

Robert Krajewski and Lynette Mosher At the charming Lily Bistro, husband-and-wife team Robert Krajewski and Lynette Mosher masterfully blend the flavors of the French countryside with locally sourced Maine ingredients. Alums of venerable New England restaurants like Olives, Clio, and Biba, the chefs are returning to the Beard House this Monday with a spring-inspired dinner of their sophisticated bistro fare. Seats are still available, so make your reservation here. (In case you need more convincing, the lovely menu is below.) Hors d’Oeuvre Crispy Head Cheese with Fennel Mustard Fruit Rabbit Terrine with Tarragon, Pickled Grapes, and Brioche Blood Sausage with Potato Confit Petit Moules Frites Smoked Brandade with

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On the Menu: North Carolina Luxury

Scott Crawford and Steven Greene A calming oasis just outside Raleigh, the magnificent Umstead Hotel and Spa is a much sought-out destination for food-savvy travelers. At Herons, the hotel’s elegant eatery, executive chef Scott Crawford, a 2011 JBF Award semifinalist, and chef de cuisine Steven Greene fuse art and nature in their locally sourced and strikingly presented Southern-inflected menu. The duo will bring their oh-so-lovely cuisine to the Beard House this Friday; take a look at the menu below, then click here to make a reservation. Hors d’Oeuvre Yuzu Explosion with Cilantro, Peanuts, and Spices Champagne Jelly with White Raspberries and Mint Bay Scallops with Lime Oil and Basil Flowers Pairing: Champagne Bollinger Special Cuvée NV Dinner Sunchoke Vichyssoise with Dungeness

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On the Menu: May 8 through May 14

Walking up the Beard House back stairs Here's what's happening at the Beard House next week… Wednesday, May 11 Beard on Books: The Jewish Culinary Diaspora At this special installment of Beard on Books, JBF Award–winning author Joan Nathan will discuss her most recent book, Quiches, Kugels and Couscous: My Search for Jewish Cooking in France, and the regional variation in Jewish cooking with Israeli food editor Janna Gur, author of The Book of New Israeli Food, and JBF vice president Mitchell Davis, author of The Mensch Chef. Thursday, May 12 La Sicilia

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Eat this Word: Pot-au-Feu

pot-au-feuWHAT? A "pot on the fire." Much more than the earthenware or cast-iron pot it is cooked in, pot-au-feu refers to a hearty, family-style French dish of meat (usually beef or chicken, with the addition of marrow bones, veal, pork, or mutton) and vegetables (traditionally carrots, turnips, celery, onions, and leeks) that is slowly cooked in water or consommé. The rich and meaty broth that results is served with croutons or pasta as a first course, followed by a main course of the meat and vegetables, which is accompanied by mustard or horseradish and cornichons. WHERE? Ray Garcia's Beard House dinner WHEN? April 22, 2011 HOW? McGrath Family Farms Spring Harvest Pot-au-Feu with Morels and Rutabaga

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On the Menu: Georgia Wine Table

Steven Hartmand and Maria Le RouxSteven Hartmand and Maria Le Roux

American wine aficionados know that a winery renaissance is taking place across North Georgia, where a new wave of vintners is producing wines of truly exceptional quality. One such winemaker is Maria Le Roux of Montaluce Winery, who will be pairing her vineyard’s offerings with the artisan-inspired cuisine of executive chef Steven Hartman at tomorrow night's Beard House dinner. Check out the tempting menu below, then click here to make a reservation. Hors d’Oeuvre Springer Mountain Chicken Liver Mousse with Mead Macarons and Honey-Roasted Peanuts Pickled

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On the Menu: Bryan Voltaggio

Bryan Voltaggio Since making it to the finale on Top Chef, Bryan Voltaggio has been on fire, earning a 2010 JBF Best Chef nomination and the widespread praise of critics and diners. At tonight's Beard House dinner, chef Voltaggio will treat guests to a taste of his electrifying, modern cuisine. The event is booked solid, so we're left to only imagine what it will be like to feast on his menu, which is listed below: Hors d’Oeuvre Celeriac Macarons with Foie Gras and Cara Cara Orange Lobster Crackers with California Estate Osetra Caviar, Chives, and Crème Fraîche Chips and Dip > Ibérico Lomo and Barbecue Potato Chip Edible Mojitos with Sea Foam Crispy Hay–Smoked Oysters with Ramps Pairing: Champagne Gardet Chigny-Les-Roses Brut Reserve NV Dinner Spring Garden > Beets with Timothy Hay–Smoked Carrots, Radishes, Soil, Fiddleheads, and Sheep’s

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Catch a Deal at JBF's Biannual Cookbook Sale this Saturday

Cookbooks UPDATE! There will also be assorted glassware and silverware on sale. Come early, that stuff goes fast! Calling all bargain-hunting foodies! Our biannual cookbook sale will be held in the Beard House’s dining room this coming Saturday, April 16. From 10:00 A.M. to 1:00 P.M. (doors open at 9:30 A.M. for JBF members), you can browse through hundreds of new and used cookbooks priced from one to three dollars. All proceeds will benefit the James Beard Foundation.

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On the Menu: Spring Teatime Lunch

Erica Leahy and Andrea LekbergErica Leahy and Andrea Lekberg

Looking for some Sunday-afternoon plans? Savor a sophisticated high tea–inspired luncheon prepared by the talented team behind the Artist Baker, a highly acclaimed boutique bakery. Pastry chefs Andrea Lekberg and Erica Leahy, both alums of prestigious eateries such as Craft, db Bistro Moderne, Sweet Melissa’s Patisserie, and Pichet Ong’s Batch, have designed an impeccably seasonal menu for this Sunday's Beard House lunch. Have a look at the menu below (you'll find a recipe!) and then click here to make your reservation.

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On the Menu: Wine Lovers' Dinner

Paul Kulik and Jesse BeckerPaul Kulik and Jesse Becker

At the Boiler Room in Omaha, Nebraska, executive chef Paul Kulik has earned raves for what Omaha World-Herald critic Nichole Aksamit described as “overwhelmingly delicious Old-World-technique-meets-new-American food.” For tonight's Beard House dinner, Kulik’s artisan-inspired cuisine will be matched with thoughtful wine pairings selected by master sommelier Jesse Becker. Take a look at the menu below, then click here for your reservation: Hors d’Oeuvre Pastrami and Marrow Sabayon on Brioche Shaved House Prosciutto Corned Beef Tongue with Puffed Crayfish and

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Eat this Word: Churros

sweet potato churrosWHAT? Spanish crullers. Long before Krispy Kreme, cafés and street vendors in Spain were dispensing pleasure in the form of churros, addictive, sugar-sprinkled rings or strips of fried dough. The Conquistadors introduced the pastries—with chewy interiors and crunchy crusts—to their American colonies, and from Mexico to Argentina, vendors with cauldrons of frying oil invaded the plazas and mercados, Today, almost every Latin American country claims credit for them. There must have been a Reese’s Peanut Butter Cup moment when the first churros fell into a cup of sweetened hot chocolate, thereby creating one of the most delicious breakfasts in the Spanish-speaking world, make that the entire world. WHERE? Paul Kulik's Beard House dinner WHEN?

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JBF Kitchen Cam