Eye Candy: Beard House

dessert garnish At Friday's Beard House dinner, chefs from the Apicius International School of Hospitality in Florence prepared a dessert course of miniature ricotta tarts along with these sculptural garnishes: a nest of spun sugar cradling berries and poppy seed–studded gelées. See more images from the event here. (Photo by Philip Gross)

Comments (0)

Food Matters: James Beard–Themed Dining in Hawaii

When one of our board members mentioned that they had gotten wind of a yearly James Beard–themed dinner in Hawaii, we knew we had to investigate. We eventually tracked down Hilo resident Mike Middleworth, a member of a group called Wine Connection that stages wine and culinary events throughout the year. "I have always enjoyed James Beard's recipes, so it seemed very logical to produce a dinner with a menu of his dishes that call for a wine as an ingredient," Middleworth explained. "We then drink the same wine for the pairing."

This is the fourth year that Middleworth has hosted the dinner, which is attended by anywhere from 30 to 50 people, and it's always a huge success. "Beard's recipes, of course, are richer than today's healthy cooking, but you can't beat the results," says Middleworth.

The menu for the event, which was held last weekend, is below. We're charmed to see that the spirit of the dean of American cookery is alive and well in the 50th state.

... Read more >

Comments (0)

Eat This Word: Mostarda

The James Beard Foundation on mostarda
WHAT? Pungent preserves. No, mostarda is not the Italian word for mustard. Though the words sound similar, this sweet-and-spicy condiment is only distantly related to the hot dog's favorite sidekick. To make mostarda, fruit is preserved in sugary syrup and given a slight kick with the addition of mustard seeds or powder. According to food writer Elizabeth David, this jam-like spread is a descendant of "the honey, mustard, oil, and vinegar condiments of the Romans, who also preserved roots such as turnips in this mixture." Cherries, figs, pears, and apricots are the most common ingredients in mostarda, but different variations include candied melon, pumpkin, or oranges. The piquant fruit accompaniment is enjoyed with boiled white meats or cheeses throughout Northern Italy. The most famous and popular variation is from Cremona, a small town in Lombardy, and includes pears, quince, peaches, cherries, and mandarins.


Comments (0)

Ask a Chef: What is your favorite Halloween candy?

“Candy corn.” –Eric Hara, The Oak Room, NYC “Candy corn.” –Akhtar Nawab, formerly of Elettaria, NYC “Candy corn. Candy corn is a good time.” –Marc Forgione, Marc Forgione, NYC

Comments (0)

Eye Candy: Bacchus

Top ChefsTop Chef winners Hosea Rosenberg and Stephanie Izard take a breather during a Friends of James Beard Benefit held at JBF Award winner Paul Bartolotta's Bacchus. You can see more pictures here and read about the event (including a recap straight from chef Izard herself) here and here.

Comments (0)

The Bookshelf: Dorothy Cann Hamilton

Love What You DoAt yesterday's Beard on Books, our friend Dorothy Cann Hamilton sat down for a discussion of her new book, Love What You Do: Building a Career in the Culinary Industry. The founder of the French Culinary Institute (which turned 25 this year) and a self-described "educator," Hamilton has boundless advice and wisdom about breaking into the culinary industry, and she's managed to distill that guidance into easy-to-read and encouraging manual. After a Peace Corps stint in Thailand that left her well-fed but unemployable in the United States, Hamilton went to work as a receptionist for her father's technical school. She didn't expect to care for the job, but soon discovered that she had a natural drive for teaching and education. "I loved it. The students there were the most dynamic, vibrant

Comments (0)

Jobs We Love: Allison Fishman

Allison FIshman "With freelance work, it's a hodgepodge," says Allison Fishman. We couldn't think of a better word for her career, which includes voiceovers, writing, television, culinary instruction, and... cooking hands provider? Click here to see how she keeps all the balls in the air.

Comments (0)

On the Menu: Mention the JBF Blog, Eat April Bloomfield's Food for Less

Just in case a glimpse of April Bloomfield's Beard House menu wasn't enough to make you sprint to the phone, we're sweetening the deal with a special offer: we'll take $40 off we'll take $65 off the general public price if you mention Delights & Prejudices when you call to reserve (212.627.2308), or you can type it in the "Special Requests for the Maitre D'" field when booking on OpenTable. That's $125 $100 for five courses, including hors d'oeuvre

Comments (0)