On the Menu: September 20 to September 26

Kitchen Here’s what happening at the Beard House next week: Monday, September 21, 7:00 P.M. Oahu Farm to Table The weather is unmatched and the scenery is sublime, but these days Oahu’s multifaceted farm to table cuisine is one of the island’s greatest attractions. Experience a true taste of paradise when culinary ambassadors JBF Award winner George Mavrothalassitis, Kevin Chong, and pastry chef Leigh Ann Seto create a menu highlighting Hawaii’s unique ingredients. Wednesday, September 23, 7:00 P.M. All-Starr Steak-Out The constellation of Stephen Starr–owned steakhouses running along the Eastern seaboard serves as a North Star of sorts for true steak lovers, pointing the way to an incredible chophouse meal from Fort Lauderdale up to Atlantic City. And now

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On the Menu: September 13 to September 19

Kitchen Here’s what happening at the Beard House next week and around the country next week: Monday, September 14, 7:00 P.M. Daniel Boulud Dinner Over the past three decades, iconic chef Daniel Boulud has helped reinvent French cuisine in the United States, inspiring myriad chefs to strive for culinary greatness along the way. Join us when the top toques in Boulud’s empire come together to celebrate their mentor at this extraordinary culinary homage. Tuesday, September 15, 7:00 P.M. Spanish Wine Lovers’ Dinner Innovative NYC chef Josh DeChellis has turned his attention to Spain at the much-raved-about La Fonda del Sol, the reincarnation of the ahead-of-its-time namesake eatery that was once in the same location. For this dinner the talented chef

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On the Menu: September 6 to September 12

Kitchen Here’s what happening at the Beard House next week: Thursday, September 10, 7:00 P.M. Taste of Ojai Valley The beautiful Ojai Valley is famous for its brilliant, pink-hued sunsets and the luxe, historic Ojai Valley Inn & Spa. There, chef Jamie West creates globally influenced seasonal cuisine inspired by the homegrown offerings from the two-acre chef’s garden on the property of the elegant five-diamond resort. Saturday, September 12, 7:00 P.M. Austrian Wine Lovers’ Dinner At the critically acclaimed Seäsonal, tradition and invention happily share the same plate. For this special dinner, Wolfgang Ban and Eduard Frauneder will prepare a fantastic menu of Viennese fare that’s equal parts classic and modern—but wholly delicious and impressive—to

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Field Trip: Food, Wine, and Music at San Francisco’s Outside Lands

fatted calf The weather defied everyone’s expectations—80-degree days are a real rarity in San Francisco. Perhaps that’s what had everyone in such high spirits at Outside Lands. Of course, it could also have been the amazing music, great food, and stellar wines. Music might have been the main draw, but we were content to spend our Festival days at the Outside Lands wine tent, sampling California wines and pairing them with some of the great food offerings (think Cowgirl Creamery’s Mt. Tam, Hog Island oysters barbecued or on the half shell, and Fatted Calf sausage sandwiches). The dish that had

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At the Beard House and Around the Country: May 10 to May 16

Here's what happening both at the Beard House and in a city near you next week:

Photo by Mitzi Morris

Monday, May 11, 7:00 p.m. Modern Sushi and Sake Dégustation Yoshi Kousaka, Jewel Bako, NYC / Hiroko Shimbo, Hiroko’s Kitchen, NYC / Sake Sommeliers Hiroko Furukawa and Rick Smith, Sakaya, NYC Tuesday, May 12, 7:00 p.m. Vermont Farm to Table Mark Timms, Topnotch Resort and Spa, Stowe, VT Wednesday, May 13, 12:00 p.m. Beard on Books Sara Jenkins and Mindy Fox, Olives and Oranges: Recipes and Flavor Secrets from Italy, Spain, Cyprus, and Beyond Wednesday, May 13, 7:00 p.m.

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Eye Candy: Media Awards

peppercorns-large Stacked plates of pink peppercorns and salt awaiting chef Aleksandra Parada's chilled Orient Point petite oysters with cava granité. May 3, JBF Media Awards, Hudson Theatre, NYC (Photo by Eileen Miller)

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Louise McCready: Food!

I've never had octopus carpaccio until this night. Only now do I know what I've been missing! Thinly sliced octopus with an incredible olive oil. None of the chewy texture many people hate about octopus. Also, Debbie Gold's cured bone marrow on mustard croutons with parsley and ramps---you know the taste of pork belly? Imagine that with the texture of an olive-oil grilled crouton. Add a quick shot of mustard.

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Jody Williams: My favorite

Holly Smith does green apple sorbet (perfect) topped with crab meat (fresh and succulent) with a pinch of crab buttet powder!!! Get upstairs and get it!

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Adam Sachs: Gina DePalma wins!

"This is the coolest thing!" says Ed Levine, journalist and proprietor of Serious Eats, is watching Gina DePalma win for Outstanding Pastry Chef. "Gina is amazing. She is just a great writer and she's been through a lot lately. This is the best thing ever."

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Jody Williams: Let the tasting begin

Jennifer Petrusky's fava bean and onion surprise is a great start to the tastes being served by women chefs. Anita Lo's steak tartar has added surprise---she personally spoons a granita of asian pear juice into each dish.

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JBF Kitchen Cam