Featured Menu: Luxurious Kaiseki

 

With over 200 events at the Beard House each year, our calendar is overflowing with top toques and rising stars from restaurant kitchens across the country. Each dinner at the Beard House is a unique culinary experience, but every so often a specific event will have our stomachs rumbling simply by scanning the menu. Read on to learn which event has piqued our palates lately.

 

 

Saturday, February 6, 2016
Luxurious Kaiseki

 

With the holidays long past and spring weather several months away, early February is just begging for an indulgent omakase menu. MASA and Neta alums Nick Kim and Jimmy Lau, who are known for their delicious, creative, and technical dishes, are coming to the Beard House to brighten up our winter. Diners will be lucky to score a seat at this dinner, given the white-hot reputation of ... Read more >

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Cooking with Sea Vegetables

 

Offering a hint of their briny habitat without tasting distinctly fishy, sea vegetables (aka seaweed) infuse dishes with deep, savory flavor. Some of the most commonly consumed varieties include nori (the seaweed used to make sushi), wakame or alaria (the soft, shredded greens often found in miso soup), or black, crunchy hijiki, which adds texture to seaweed salads and stir-fries. Sea vegetables are most commonly sold in dried form, but they’re very easy to work with. Simply soak in water until soft, then chop and add to your dish. Some seaweeds, like nori, which is used to make sushi, and dulse, are usually eaten dried.

 

Though they're a longtime staple of many Asian cuisines, seaweeds can also enhance foods from other parts of the world: try cooking dried beans with alaria, or sprinkle dulse flakes over puff pastry, as Dorie Greenspan does in the French-inspired pinwheel recipe listed below.

 

Cold Soba Noodles... Read more >

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On the Menu: Week of May 11

Photo by Mira Zaki

 

Here's what's happening on the Beard calendar this week: 

 

Monday, May 12, 6:30 P.M. 
New Zealand Wine Fair 2014 
The James Beard Foundation Greens (foodies under 40) are partnering with New Zealand Wine to bring you a walk-around tasting of this celebrated country. The event will include sips from more than 25 producers, including 2013 vintages (many of which will be poured for the first time), as well as distinctive, older bottles. We’ve also enlisted some great New York City chefs to prepare delicious bites that will complement whatever is in your glass.

 

Monday, May 12, 7:00 P.M.
Meatless Monday 10th Anniversary Celebration 
In 2003 marketing professional Sid Lerner founded the Meatless Mondays initiative to encourage people to go... Read more >

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JBF Kitchen Cam