Eye Candy: Puffed Pollock Crackers with Olive Tapenade, Smoked Crème Fraîche, and Lemon Balm

 

Landlocked Montclair, New Jersey, and coastal Dover, New Hampshire, couldn’t seem more different, but for chefs and friends Bryan Gregg and Evan Hennessey, a Beard House collaboration was the perfect opportunity to celebrate the bounty of land and sea. At their recent wintry dinner, the two culinary charmers presented a boundary-pushing, surf-and-turf menu, which included these stunning puffed pollock crackers with bursts of autumn olive tapenade, tangy smoked crème fraîche, and fragrant lemon balm. A perfect example of their shared hyper-seasonal and regionally inspired ethos, these dainty canapés didn't last long.

 

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Eye Candy: Fennel Salad with Malt Vinegar Chips and Deviled Egg Sauce

 

With three locations along the East Coast, Corkbuzz Wine Studio is a growing mecca for oenophiles with a wine bar, restaurant, and class space at each. For their recent Beard House dinner, master sommelier Laura Maniec and chef Allen Evans (from the newest North Carolina outpost) treated guests to a luxurious evening of Champagne and outstanding fare. Stunning dishes exited the storied Beard House kitchen, like tiny gougères with foie gras mousse and delightfully smoked beef tartare with goat cheese and puff pastry. Perhaps the most delectable bite of the evening was the fennel salad with deviled egg sauce on malt vinegar chips. The combination of the creamy, luscious sauce with the tart and ever-so-slightly crisp fennel perched on top of the world’s most perfect edible vessel—... Read more >

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Eye Candy: Dark Chocolate with Chestnuts, Hazelnuts, and Citrus

 

After stints under Emeril Lagasse, Thomas Keller, and Tom Colicchio, Matthew Accarrino now leads Bay Area favorite SPQR, where he has earned one Michelin Star and three consecutive Beard Award nominations for Best Chef: West. At his second Beard House appearance last month, Accarrino delighted palates with his modern interpretations of classic Italian ingredients and flavors. Dishes like Beef Belly with Tokyo Turnips and the striking Burnt Flour Pasta Timballo with Sartori Fontina Fonduta and Urbani White Truffles started the evening on a high note, hinting at the spectacular final course of the night. The lauded chef’s beautifully deconstructed dessert matched rich dark chocolate with wintry chestnuts, hazelnuts, and candied citrus. With a final flourish of briny flaked sea salt, the earthy undertones of the chocolate soared... Read more >

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Eye Candy: Salt Pork–Rabbit Stew with Root Vegetable Gnudi and Preserved Lemon

 

Tennessee native Trey Cioccia is no stranger to incorporating the farm-to-table ethos into fine dining, sourcing produce from his family’s garden at his Farm House restaurant. For his recent festive holiday dinner, Cioccia treated Beard House diners to the same sensibility that his Nashville hot spot is known for with inventive takes on homespun classics. Palates were delighted with dishes like Cioccia’s pigs’ tail jam with black pepper–honey butter on crispy johnnycakes and his fanciful, savory dessert featuring a pork rind cone topped with brown sugar ice cream, sweet potato mascarpone, shallot confit, crystallized ginger, and fried sage. A true fan favorite of the evening was the salt pork–rabbit stew with tender root vegetable gnudi, earthy parsnips, sweet butternut squash, celery root tops, and tangy preserved lemon. Rustic flavors met elevated technique... Read more >

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Eye Candy: Spot Prawns with Artichoke Ravioli and Mint–Butter Lettuce Sauce

 

A top finalist at the Bocuse d’Or, Chris Mills takes his inspiration from many places: his global travels, his childhood on West Coast farms, and even the iconic American burger stand. At his recent Beard House dinner, guests experienced the best of this seasoned chef’s worlds with creative dishes like crispy Korean food truck cauliflower and octopus a la plancha finished with the very inventive (and a Beard House first!) octopus bacon. A real standout of the evening was Mills’ tender artichoke ravioli topped with sweet Tofino spot prawns and a velvety mint–butter lettuce sauce. One bite of this heavenly dish had us thinking beyond the salad bowl and into the wonderful world of warm, wilted lettuces. 

 

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Eye Candy: Chicken Liver Mousse with Seaweed and Trout Roe

Photo by Rina Oh

 

Josh Hebert of Scottsdale’s Posh dazzled diners with this arresting hors d’oeuvre at his recent group Beard House dinner highlighting Grand Canyon State chefs. Seven top toques from across Arizona took guests on a culinary tour of the region, covering an eclectic collection of cuisines, from squid ink biscuits with buttered leeks, uni gravy, and wasabi to mesquite-dusted sweetbreads with apple, black trumpet mushrooms, chestnut mousse, and mesa walnut vinegar. Hebert’s appetizer kicked the night off on a high note, pairing silky smooth chicken liver mousse with the briny punch of the seaweed wrapper, and finishing with a burst of savory saline from the healthy dose of trout roe. A petite package brimming with flavor, Hebert’s dish perfectly primed diners’ palates for the wide-ranging seasonal dégustation ahead... Read more >

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An Illustrated Guide to Steak au Poivre Flambé

By Cakespy

 

James Beard's recipe for steak au poivre flambé finishes with a fiery flourish of flaming Cognac. This step is understandably intimidating for first-time flambé-ers, so we called on crackerjack culinary cartoonist CakeSpy to walk us through the process. Read through her tips, get the recipe, and impress your dinner guests!

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Eye Candy: Monkfish Bouillabaisse with Caviar and Clams

 

A shining gem in multiple JBF Award winner Barbara Lynch’s empire of exceptional restaurants, Menton has been steadily garnering accolades since it opened in 2010. Recently, chef Scott Jones and JBF Award–winning wine director Cat Silirie joined us at the Beard House for a tantalizing menu inspired by the restaurant’s namesake town on the French-Italian border. Guests were dazzled by Jones’s array of luxurious dishes throughout the evening, including showstoppers like seeded foie gras lollipops and tuna tartare with truffles and white soy. Each dish reminded us why Menton has continued to remain an industry darling, but perhaps our favorite was the chef's creative take on bouillabaisse, the traditional Provençal fish stew. What arrived on guests’ tables was an artfully composed plate of creamy... Read more >

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'Gram Worthy: Fluke Crudo and Uni with Asian Pear, Concord Grapes, and Puffed Tapioca

 

If you love to see what happens behind the scenes in restaurants, drool over gorgeous food photography, and creep on your favorite chefs (we're majorly guilty of this!), then be sure to follow us on Instagram, where our editors deliver eye-catching dispatches from the Beard House and beyond. 

 

Named for its perch on a picturesque San Francisco slope, the casually elegant Hillside Supper Club boasts a seasonally driven menu of Italian-influenced California fare. During their recent Beard House dinner, chefs Tony Ferrari and Jonathan Sutton dazzled guests with an array of elegant, autumn dishes from p... Read more >

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Eye Candy: Bone-In Pork Belly with Celeriac Mousseline, Oyster Mushrooms, and Cured Duck Yolks

Photo by Jeff Gurwin

 

At CRāVing in upstate New York, chef Adam Goetz makes the most of every single ingredient: he carefully preserves each season’s harvest, turns milk from a nearby dairy into cheese, makes his own charcuterie, and practices whole-animal butchery to round off his extensive local pantry. So it’s no surprise that at his recent Beard House dinner Goetz served a menu that truly honored and highlighted the flavors of the Empire State’s remarkable bounty. With dishes like mortadella-stuffed agnolotti and milk-fed veal carpaccio with black pepper–olive oil croutons, guests were treated to an evening full of impeccable farm-inspired fare. A fan favorite of the night was the cured, smoked, and braised bone-in pork belly from T-Meadow Farm. The luscious, tender pork belly was matched with a creamy celeriac mousseline, earthy mushrooms, a tangy kale stem... Read more >

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