View allAll Photos Tagged jamesbeard
The Second building of the pair designed by James Beard for PSIS (The first being investment house - pictured here: www.flickr.com/photos/michaeldudding/240910383/in/photost.... This one shows a higher degree of polish in terms of detailing and a 'slicker' overall aesthetic.
Pictured here are the service 'pods' for each floor - used in a very formal resolution to help articulate the facade. I will post images of these with more context sooner or later...
Hearts of Palm
Micro arugula, black radish, olive tapenade.
The American Restaurant
Kansas City, Missouri
(June 29, 2012)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography
During PBS’ AMERICAN MASTERS “Chefs Flight” session at the Television Critics Association Winter Press Tour in Pasadena, CA on Monday, January 16, 2017, film subject (“Jacques Pépin – The Art of the Craft”) and chef Jacques Pépin, chef Naomi Pomeroy, chef Alice Waters, “Jacques Pépin – The Art of the Craft” director and producer Peter L. Stein, “James Beard: America’s first Foodie” producer and director Beth Federici and AMERICAN MASTERS series executive producer Michael Kantor explore upcoming AMERICAN MASTERS programs on famous chefs James Beard and Jacques Pépin.
AMERICAN MASTERS “James Beard: America’s first Foodie”
(Premieres May 19, 2017)
AMERICAN MASTERS “Jacques Pépin – The Art of the Craft”
(Premieres May 26, 2017)
All photos in this set should be credited to Rahoul Ghose/PBS
During PBS’ AMERICAN MASTERS “Chefs Flight” session at the Television Critics Association Winter Press Tour in Pasadena, CA on Monday, January 16, 2017, film subject (“Jacques Pépin – The Art of the Craft”) and chef Jacques Pépin, chef Naomi Pomeroy, chef Alice Waters, “Jacques Pépin – The Art of the Craft” director and producer Peter L. Stein, “James Beard: America’s first Foodie” producer and director Beth Federici and AMERICAN MASTERS series executive producer Michael Kantor explore upcoming AMERICAN MASTERS programs on famous chefs James Beard and Jacques Pépin.
AMERICAN MASTERS “James Beard: America’s first Foodie”
(Premieres May 19, 2017)
AMERICAN MASTERS “Jacques Pépin – The Art of the Craft”
(Premieres May 26, 2017)
All photos in this set should be credited to Rahoul Ghose/PBS
During PBS’ AMERICAN MASTERS “Chefs Flight” session at the Television Critics Association Winter Press Tour in Pasadena, CA on Monday, January 16, 2017, film subject (“Jacques Pépin – The Art of the Craft”) and chef Jacques Pépin, chef Naomi Pomeroy, chef Alice Waters, “Jacques Pépin – The Art of the Craft” director and producer Peter L. Stein, “James Beard: America’s first Foodie” producer and director Beth Federici and AMERICAN MASTERS series executive producer Michael Kantor explore upcoming AMERICAN MASTERS programs on famous chefs James Beard and Jacques Pépin.
AMERICAN MASTERS “James Beard: America’s first Foodie”
(Premieres May 19, 2017)
AMERICAN MASTERS “Jacques Pépin – The Art of the Craft”
(Premieres May 26, 2017)
All photos in this set should be credited to Rahoul Ghose/PBS
Shaved Beef Tongue Reuben
Marbled rye, green cabbage, Campo Lindo fried egg, and Fontina cheese. ($12)
The American Restaurant
Kansas City, Missouri
Day Boat Scallop
Sweet onion, stinging nettle risotto, honey, lavender.
The American Restaurant
Kansas City, Missouri
(June 29, 2012)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography
Pan-seared Hudson Valley foie gras topped with a dried fruit & nut chutney and a balsamic-Muscat reduction. ($15)
Note: Described as a "foie gras slider," this was a very rich course. A pan-seared cut of foie sandwiched in a miniature ciabatta loaf topped generously with dried fruit and nuts. I got to taste a bit of my friend's course and really liked the sweet and crunchy counterpoint with the fatty soft liver. I prefer my foie prepared cold... but I would say that the texture and taste of the fruits and nuts helped temper the otherwise fatty/greasy taste of the warm foie.
Blueberry Muffins~ Bouchon Bakery Book Project. Bouchon Bakery by Thomas Keller and Sebastien Rouxel. Story on my wordpress blog, Baking is my Zen.
bakingismyzen.wordpress.com/2013/03/20/bouchon-bakery-blu...
Great News! The Bouchon Bakery book is nominated for a James Beard Award.
James Beard Foundation Book Award Nominations
Category: Baking and Desserts
Book: Bouchon Bakery by Thomas Keller and Sebastien Rouxel
www.jamesbeard.org/sites/default/files/static/additional/...
Cheese Sampler
Your choice of three cheeses. Garnishes include raisin-nut toast and an apricot-raisin-pistachio chutney. ($12) (You can order each cheese individually for $7)
Lewstone Canyon, Morning Fresh Dairy, Colorado (Right) Holstein cow milk. Washed rind, strong fruit, grassy with a tang. Tasted very much like an aged brie cheese. Like the Morning Fresh Blue (see below), I thought this cut was a little over-ripe.
Myrtlewood, Sweet Grass Dairy, California (Center) Raw Jersey cow milk. Aged 4 months, fruity and nutty with a long finish. This as my favorite of the three.
Morning Fresh Blue, Bellvue Farms, Colorado (Left) Raw Jersey cow milk. It was described as exceptionally creamy and smooth. This was not - in fact, I found the cheese to be over-ripe and had taken a slightly amoniac flavor.
Camp Washington Chili , served five-way: chili atop spaghetti with beans, onions, and cheese. Camp Washington earned a James Beard award as an "American Regional Classic" for its timeless appeal and its commitment to quality food.
This is the inside of the dust jacket from The Fireside Cookbook by James Beard. It opens to reveal a 24 X 20.5" wall poster darned with charming illustrations by Alice and Martin Provensen. This book is a 1949 edition, fifth printing from my personal collection.
Marcona Almond Tart
Rose petal meringue, cardamom, hibiscus, brown butter almond gelato.
Notes: Visually arresting. I was surprised by the texture of the almond tart, dense, moist yet gritty with roughly ground almonds; I was expecting more smooth, like a frangipane. The brown butter ice cream was sinful. Neither gripping nor mind-blowing, this was a mellow, satisfying dessert.
Wild Striped Bass
Fregola Sarda, Saffron, Linguica Emulsion
Notes: I specifically avoided ordering the striped bass because of the saffron. For saffron lovers, this course would be a dream - both the fish and the large cous cous (Fregola Sarda) were heavily perfumed with the spice. I'm not a huge saffron fan and it was a bit more saffron than I would have enjoyed. However, my friend, a saffron lover, was very pleased.
The one bite of fish I tried was wonderful. Though the fish may look over-cooked (charred) from this photo, the flesh was very moist and flaky.
Sweetbreads
Sherry vinegar glaze.
bluestem
Kansas City, Missouri
(August 9, 2013)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography
Sous Vide Campo Lindo Hen
Artichoke, Spring root vegetables, pistachio pistou.
Notes: This would have been an A+ dish had the chicken been properly cooked. First, it's gorgeous - it was almost glowing with color!! The artichoke heart wedges were tender, the other root vegetables were nice and crisp. The chicken (breast?) la on a silky bed of greens napped (I really hate that word, but I can't come up with anything better at the moment) in a flavorful pistou. This was dish showcased Spring at its best.
The chicken was overcooked. No two ways about that fact. I was very sad, especially because this was my first time ordering the hen. I know bluestem can do much better.
Steamed Buns
Pork belly, hoisin, cucumber, scallions. ($9 - the picture shows two orders)
Notes: Words cannot do justice to how good this was. So, I won't even try. You have to try them here at least once. Probably the best steamed pork belly buns I've had on this side of the International Date Line.
***Best Dishes of 2008***
Duck Breast and Foie Gras Ganache
Swiss chard, shiitake, celeriac puree.
Paired with Barrel 27 Syrah, 2005.
Read about this meal at the ulterior epicure.
Paintings [detail] of Celebrity Chefs: James Beard, Jaimie Oliver, Julia Child, Thomas Keller, and Dan Barber as "whisp" people for the revolutionary stew window. Also portraits of celebrity chefs done in various media for the pots and pans garland surrounding the window.
Bittersweet Chocolate Cake
Morello cherry popsicle, chocolate foam, fresh spiced cherries, chocolate sauce, cake crumbs.
Santa Barbara Uni
Tapioca, whipped tofu, scallions ($16)
Notes: This is (according to the dialogue on certain food fora) a "controversial" dish. Some love, it some don't care for it, others hate it. I fall in the middle camp. The uni was good, but the rest of the dish was an odd an unlikely assortment for flavors and textures. The tapioca pearls (underneath the whipped tofu mass) were medium-sized dark pearls (not unlike the type you'd find in bubble teas). They were properly cooked and served cold.
I think my biggest problem wiht this dish was the whipped tofu foam. It had a strange flavor that I can't quite describe. It tasted like no other type of tofu or soy product I have ever had. I'd be curious to know what, if anything, he whipped the tofu with. It tasted slightly of dairy (or soy milk), but moreso of plastic - not in a chemically way, but in a more neutral rubber-"white noise" type of way. I don't know if that makes any sense.
The one thing that was nice is that there were little bits of rice crackling or some kind of crisp flakey element to the dish (one dining companion described it as rice cereal).
Verdict: not a fan. Actually, really confused by this dish.
Rye
Leawood, Kansas
(September 12, 2013)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography
Arctic Circle
Goat cheese mousse, lemon curd, and currant sorbet.
Paired with Ca'dei Mandorli Brachetto d'Acqui 2006.
Read about this meal at the ulterior epicure.
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Apple-Celery Juice with Grape Foam
Notes: This was a refreshing greeting. One of my guests noted that she drinks an apple and celery puree (not as distilled as this) every morning to lower her cholesterol and was pleased that the meal was starting out healthfully.
Pinot Noir Marinated Sea Scallop
Spiced winter squash puree, and caramelized endive.
Presented by hosting chef, James Beard Award-winning Debbie Gold of 40 Sardines.
Paired with Robert Sinskey Vineyards, 2005 Pinot Noir, Los Carneros.
Notes: This photo doesn't do justice to the size of this scallop. It was enourmous. The shell was about the size of a small adult hand with all fingers fanned and outstretched.
The presentation was beautiful, but it was very difficult to eat. The scallop was just a little over-cooked for my preference, but certainly still enjoyable in texture. I'm not sure I liked the pinot noir treatment. I'm not sure how they "marinated" the scallop in the wine, but I would think that the acid in the wine would "cook" the outside of the scallop - which may explain the more rubbery and drier surface of the muscle. The outside "crust" tasted and had the mouthfeel like the scallop had been glazed with a pinot noir glaze.
I enjoyed the spiced winter squash puree - but it was a bit loose and thin. At first taste, I thought the puree had been spiced with cinnamon and allspice - which was probably due to the wine pairing and the residual pinot noir marinade juices that collected in the shell (used the same pinot noir to marinade the scallop that was paired with the course). The pinot noir was spicy - with licorice and leathery flavors. However, taken by itself, the puree actually had a curry-like flavor.
The "caramelized" endive was not enjoyable at all. My friend and I had expected it to take on some sweetness from the "caramelization." Instead, it was extremely sour - as if it had been soaked in apple cider vinegar. I'm not sure if that's what naturally happens to the flavor of a bitter endive after you roast/caramelize it.
My friend and I both agreed that this dish needed some savory contrast, as the squash and scallop, together with the red wine reduction was all sweet. Just a dusting of sea salt across the top would have been sufficient (in fact, I did take some of the salt from the bedding beneath the shell to season my scallop with, and it was better). We also would have liked to have had some textural contrast - something crunchy or firm. As it was, all three elements - the endive, the scallop and the squash puree were soft and mushy.
The wine pairing went very well with this dish - moreso with the puree than anything. Despite my general dislike of pinot noirs, this wine was actually enjoyable - it was bolder, spicey and heavier-tasting. It was spiy and had overtones of licorice and backtones of wood and leather.
Overall, this was the least successful dish.
Organic Pomegranate
(Split into two cups) ($4.75)
Pineapple-Ginger
($4.75)
Read about this meal at the ulterior epicure.
Sex and the City's Kim Cattrall and chef boyfriend Alan Wyse at the 2008 James Beard Foundation Awards to honor chefs and journalists from the restaurant industry. Cattrall co-hosted the awards with chef Bobby Flay at Lincoln Center's Avery Fisher Hall.
Printed in the NY Daily News on June 9, 2008.
Roast La Belle Duck
Butternut squash, Brussels sprouts, maple.
Notes: This duck rivaled my Akaushi Wagyu course. The breast was tender and moist. The reduction sauce was also very nice, it pulled in the spices in the squash (?) puree wonderfully (cumin-spiked). The flavors and aromas hinted towards North Africa and the Middle East.
I opted for something unique with my dinner - Estrella Damm Inedit, by Ferran Adria.
First and foremost, many thanks to Blustem for bringing it to the dining table, and giving me a chance to taste it. That said, I couldn't stop thinking of something else:
Estrella Damm Inedit is marketed as a "brain child" of Ferran Adria and El Bulli Sommelier team. This brew is presented as "beer for dining", unique and designed to "fill the gap", as well as a brew made of some extraordinary ingredients. Like everything Ferran Adria touches, or is vaguely associated with - it bears reasonably high quality, and unreasonably high price. The deciding factor of all things meant for joyous consumption - taste, is not, in my opinion, in any way superior to its peers: Beligian-style wheat ales with fruit overtones. This simple observation is articulated by something else: Kansas City, MO is home to both Bluestem Restaurant and Boulevard Brewery, which happens to make, among other excellent products, its Smokestack Series beers - brews that are, at their very least, equal in quality and taste to Estrella Damm Inedit, and in my opinion superior to the latter.
I believe these should be properly described as:
"red patent leather round toe Prada pumps", or according to www.prada.com "patent leather pointy toe pump with 110 mm Louis heel". Retail $620.-
Please look at other events, sights and personalities of the 2012 James Beard Foundation Award Ceremony - May 7, 2012 - Lincoln Center, NY at www.flickr.com/photos/nicknamemiket/sets/72157629750524466/
During PBS’ AMERICAN MASTERS “Chefs Flight” session at the Television Critics Association Winter Press Tour in Pasadena, CA on Monday, January 16, 2017, film subject (“Jacques Pépin – The Art of the Craft”) and chef Jacques Pépin, chef Naomi Pomeroy, chef Alice Waters, “Jacques Pépin – The Art of the Craft” director and producer Peter L. Stein, “James Beard: America’s first Foodie” producer and director Beth Federici and AMERICAN MASTERS series executive producer Michael Kantor explore upcoming AMERICAN MASTERS programs on famous chefs James Beard and Jacques Pépin.
AMERICAN MASTERS “James Beard: America’s first Foodie”
(Premieres May 19, 2017)
AMERICAN MASTERS “Jacques Pépin – The Art of the Craft”
(Premieres May 26, 2017)
All photos in this set should be credited to Rahoul Ghose/PBS
Explore debut December 31. #389
7-Layer Coconut Cake
Get this recipe at the ulterior epicure.
Thanks to Frank Stitt, I have a cake ready to go for my fiendishly coconutty new year's eve host tonight. This cake, which has seven layers of a buttery cake layered with coconut pastry cream and coated in a meringue frosting dusted with toasted, shredded coconut is from Stitt's Southern Table Traditions cookbook.
The recipe is fairly easy to follow. The only thing I found that I needed to adjust was the whipping time on the meringue frosting. The frosting didn't really double much after I had taken it off the double boiler. Seeing that it was glossy, fluffy, and voluminous enough to cover the cake, I pulled it off, whipped in the vanilla, and began frosting immediately. We'll see how she does tonight. The sucker weighs about 10 lbs.
Read about this dish and the other 10 Best Desserts of 2007 on my blog.
Peach 3 Ways
Caramel peach upside down cake, fresh peaches, and Vietnamese cinnamon-dusted peach ice cream. ($5)
Notes: I have had all of their (four) lunch desserts multiple times. This is my favorite, followed closely by the Blackberry-Lemon Napoleon.
I can't say which part of this dish is my favorite. The upside down cake is extremely buttery and as you can see, saturated in rich peach-butter-brown sugar caramel sauce from the cooking. *Gahhh - insulin shot!* I'm happy to see that the cake has improved (markedly) since the restaurant first opened a couple of months ago. It was prone to be dry and cakey. This time, it was moist, soft, and silky. Maybe they started using cake flour? Or, maybe they just put more butter (or God forbid, shortening) in the batter. Who cares... it's a lot better.
The peach ice cream is great - but the dusting of cinnamon really does something fantastic to it. The cake is served *warm* - and the cold ice cream and the warm cake... let's just say, it was hard for me to go back to work.
The fresh peaches were also great, but just a tad bit tart today. In the past, the slices have been slightly warmed and softened.
Blueberry Muffins~ Bouchon Bakery Book Project. Bouchon Bakery by Thomas Keller and Sebastien Rouxel. Story on my wordpress blog, Baking is my Zen.
bakingismyzen.wordpress.com/2013/03/20/bouchon-bakery-blu...
Great News! The Bouchon Bakery book is nominated for a James Beard Award.
James Beard Foundation Book Award Nominations
Category: Baking and Desserts
Book: Bouchon Bakery by Thomas Keller and Sebastien Rouxel
www.jamesbeard.org/sites/default/files/static/additional/...
James Beard Awards 2012 at Alice Tully Hall at Lincoln Center, NYC
© 2012 Tina Wong; The Wandering Eater. All Rights Reserved. Images may not be reproduced, copied, or used in any way without written permission.
Colby Garrelts
Rye
Leawood, Kansas
(September 12, 2013)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography
Passion Fruit Curd
Butter cake, crispy almond pudding, frangipane, raspberry sorbet.
The American Restaurant
Kansas City, Missouri
(June 29, 2012)
the ulterior epicure | Twitter | Facebook | Bonjwing Photography