Featured Menu: Chinese New Year: East and West

 

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.

 

Monday, February 8, 2016
Chinese New Year: East and West

 

From a young age James Beard was exposed to the myriad flavors and spices of Chinese cooking, thanks to Let, his family’s cook. So it’s no surprise that Chinese New Year is always a spirited celebration at the Beard House, and this year is no exception. We’ll be ringing in the Year of the Monkey with some of D.C.’s top toques, such as Peter Chang, Scott Drewno, and K.N. Vinod prepare a jubilant meal uniting Sichuan, Cali-Asian,... Read more >

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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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Beard House Recipe: Oyster Crudo with Prosecco Mignonette

 

Oyster Crudo with Prosecco Mignonette / La Dolce Vita

 

Emmy Award–winning chef Giada De Laurentiis is known for many things: her celebrated Food Network shows, elegant California-inflected Italian cooking, and contagious smile, among them. Now with an eponymous Las Vegas restaurant under her belt, the petite powerhouse’s brand continues to grow ever more fierce—and New York City diners were treated to an evening of Sin City decadence when the celebrity chef brought her iconic fare to the Beard House at the end of November. The evening was a culinary slam-dunk from start to finish, from her delicate lemon–crab arancini to her hearty ... Read more >

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Featured Menu: Vibrant Mexican

 

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.

 

Monday, January 25, 2016
Vibrant Mexican

 

After working for JBF Award winners Mark Gaier and Clark Frasier at their acclaimed restaurants in Ogunquit, Maine, David Vargas relocated to New Hampshire to open his own eatery, the charming Vida Cantina, where he serves a vibrant Mexican menu inspired by his family’s heritage. With frost lining the windows at the Beard House, guests are sure to be eager for a break from the winter chill. Fortunately, Vargas's menu provides just that, with the... Read more >

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Featured Menu: The Craft of Charcuterie

 

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.

 

Friday, January 22, 2016
The Craft of Charcuterie

 

The last time chef Joshua Smith brought his meat-minded coterie to the Beard House, diners were treated to a veritable cornucopia of the cured, the smoked, and the salted. This year Smith has assembled an equally protein-partial crew from across the nation for an edible master class in the potential of preserving. After feasting on the chefs' no-holds-... Read more >

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Featured Menu: Lowcountry Meets New Orleans

 

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, January 16, 2016
Lowcountry Meets New Orleans

 

After stints at acclaimed Big Easy spots, Ryan Hughes opened Purloo as an exhibition kitchen and restaurant in the city’s Southern Food and Beverage Museum. Known for his rotating menus highlighting regional classics, Hughes will give Beard House diners a fried, pickled, and flavor-packed glimpse into his love affair with the Lowcountry. 

 

"Purloo represents an exciting new wave of... Read more >

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Beard House Highlight: Melted Leek Toasts with Stracciatella and Pickled Fresno Chiles

Photo by Ken Goodman

 

Melted Leek Toasts with Stracciatella and Pickled Fresno Chiles​ / Italian-Inspired California Soul​

 

The holidays may be behind us, but that doesn't mean we stop entertaining friends and family. Menu-planning for even the most casual dinner parties can sometimes feel daunting, especially when it comes to canapés. But at Michael Fiorelli's recent Beard House dinner, the chef and partner at Love & Salt reminded me that easy-to-prepare, drool-worthy appetizers are not so far out of reach.

 

Fiorelli started... Read more >

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Featured Menu: Hamptons Chic

 

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.

 

Friday, 1.15
Hamptons Chic

 

Tucked away in a quaint Hamptons hamlet, the stately Topping Rose House offers guests unparalleled luxury and a world-class dining program. The push-and-pull of Old World elegance and contemporary style comes to the fore at our upcoming Beard House dinner, when Ryan Murphy applies his European training to the East End’s

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Featured Menu: Ring in the New Year!

 

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.

 

Thursday, 12.31
Ring in the New Year!

 

Plenty of NYC restaurants offer a New Year's Eve meal, but there’s no better place to ring in 2016 than at the Beard House. For this year's annual New Year’s Eve celebration, a cross-country team from the International Culinary School at the Art Institutes will come together for a fabulous tribute to the vast scope of American cuisine. “Not only is this menu reflective of the way chefs are... Read more >

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Beard House Recipe: Chicken Wing Tacos with Salsa Macha

Photo by Ken Goodman

 

Chicken Wing Tacos with Salsa Macha​ / Inspired Mexican

 

Okay, I’ll confess—when I hear peanuts and chicken wings, I’m more likely to think of Thai food than tacos. Fortunately, chef Alex Stupak of the acclaimed Empellón restaurants wrote his new cookbook, Tacos: Recipes and Provocations, exactly for those of us who are curious about but admittedly a little limited in our knowledge of the wide world of Mexican cuisine. At his recent Beard House dinner, Stupak showcased an assortment of the book’s recipes, including this addictive appetizer that the chef asserts deserves a space on your next game-day menu. This taco was at once exotic and deeply familiar, grounded by pieces of crisp-skinned, moist chicken that... Read more >

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