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Michelle Bernstein
Michy's and Sra. Martinez, Miami, Florida
Chef Bernstein cutting her Sea Urchin Cuban Sandwiches. They're served with a Coral Cortadito on the side.
James Beard Gala Reception, Avery-Fisher Hall, New York, New York. May 4, 2009.
Read more at the ulterior epicure.
Happy Boy Farm Tomato Salad
Burrata cheese, basil pesto and squash blossom chips. ($13) Quince San Francisco, California
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.
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.
Smokehouse Ozark Country Cured Ham (California, Missouri)
Coffee "Red eye" gravy. ($10)
Notes: There were, I believe, four different "Country Hams" listed on the menu. My friends, who are regulars at Momofuku Ssam Bar, picked this one and the Benton's.
They seemed to prefer the Benton's, which is softer, a little more smokey, and more like a traditional "ham." The Benton's is also a tad sweeter.
I preferred the Burger's (and not just because it's from my home state). It's more of a cured ham - so it's more salty and rich in flavor; I also like the texture of cured hams better - waxier and denser in texture.
The coffee red-eye gravy was a compelling condiment - more so in picking up the smokiness in the Benton's. But, I'm not sure I needed much of it, or that I actually wanted any with the this ham. I truly enjoyed and wanted to indulge in the pure natural flavors of the ham.
Wonderful vintage cookbook by James Beard entitled Beard on Food.
Copyright 19674 by James Beard. Published by Alfred Knopf. Stated First Edition.
From the dust jacket cover:
Here is James Beard at his best: relaxed, savoring food memories of the past, ranging over Earthy Subjects, indulging in Whims of Taste, aroused to new Inspirations and Improvisations, pondering over the peculiarities of the American palate, sharing his latest gastronomic adventures—people, places, travel—and always coming up with the perfect recipe to cap the occasion. Here, in a rich plum pudding of a book, is Beard's own selection of his famous columns—columns that have been devoured for the past four years by those fortunate enough to have them in their local papers (dozens of them, from Hartford to Memphis to Tacoma). Here, in short, is Beard on Food!
Over 200 recipes, 316 pages with index.
Very good condition. Clean with no writing or soiling within. Dust jacket shows edge wear along with bumping to corners and spine ends.
Great vintage cookbook!
*FOR A LIMITED TIME—Purchase ANY 2 cookbooks and receive FREE SHIPPING! Use coupon code COOKBOOK at check-out. Please let me know of any questions. (Offer valid only within the US.)*
These are some events, sights and personalities of the 2012 James Beard Foundation Award Ceremony - May 7, 2012 - Lincoln Center, NY.
Moulin d'Angludet, Margaux, 2005
Paired with the "Pigeonneau a la Saint-Clair."
Read my review at the ulterior epicure.
Sweet & Savory Baker's Tea by Joanne Chang of Flour Bakery, Massachusetts, featuring Le Palais des Thés teas at the James Beard House, NYC
To read more about this event, please CLICK HERE
© 2012 Tina Wong; The Wandering Eater. All Rights Reserved. Images may not be reproduced, copied, or used in any way without written permission.
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
Wagyu Tartare
Giardiniera, black olive caramel, sherry vinegar.
Notes: As good as ever. I love bluestem's wagyu tartare. It's got everything I live for: bold flavors, textural contrast, fresh ingredients, and colourful presentation. The beef was nicely chopped and very clean-tasting. I *loved* the crunch of the potato chips. I especially loved the giardiniera and the black olive caramel, which is umami heaven for me.
I am not going to call it amuse-bouche, as Chef Colby Garrelts doesn't like the term, and neither do I, really.
My meal was actually off to a rocky start, as the original presentation of the first little plate literally fell apart when my server placed it in front of me. She recovered very quickly, however, and with grace - the second version however was made up of tomato water, garnished with the cucumber foam and radish (original version was made up of tomato water gelée with similar garnishes). Nice introduction to the meal, although my shooter was a little too heavy on tomato water. Still, a nice bite.
04.12.2011
Sixth Course:
Strawberry Shortcake
tonka bean, aerated white chocolate, garden tarragon
*My least favorite since I prefer my desserts a bit more substantial then eating flavored air. =P
I was quite sad to miss out on the Voltaggio Bros when they came last year to the James Beard House, especially since I am quite the Top Chef fan. Thank goodness Chef Brian Voltaggio was able to come back to showcase his "High Voltage Dining"!!!
James Beard Awards 2012 at Alice Tully Hall at Lincoln Center, NYC
Daniel Humm, Chef/Co-owner of Eleven Madison Park, James Beard Award 2012 Winner: Outstanding Chef
© 2012 Tina Wong; The Wandering Eater. All Rights Reserved. Images may not be reproduced, copied, or used in any way without written permission.
These are some events, sights and personalities of the 2012 James Beard Foundation Award Ceremony - May 7, 2012 - Lincoln Center, NY.
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
David Chang is pretty much kicking ass in the restaurant industry in NYC right now..winning awards left and right..getting written up in pretty much every publication I can think of.
I've met him a few times and he's never been anything but friendly to me.. this is him preparing to go on stage at the Beard awards.. before he won Best New Restaurant
Pan-Roasted Atlantic Halibut
Mussel, clam, linguica, calamari, white beans, and boulliabase broth.
Notes: This composition screamed Spain. Well, with the exception of the butter in the sauce. A few notes:
1. Loved the linguica sausage - how can you not like smoky, salty, sausage?
2. Fish was perfectly cooked. So were the mussel, the clam, and the baby squid.
3. The white beans were undercooked - they were gritty and hard. This was more than just a little annoying. I wanted to enjoy them. Had they been properly cooked, they would have contributed wonderfully to the composition.
4. If you like saffron, you will like the boulliabaise. I do not care for saffron, but its infusion here was very subtle, and I did not mind it one bit.
5. Loved the large slab of rendered celery (it tasted like celery, but the slab was so big, I think it might have been fennel, though it did not taste like fennel nearly as much as it tasted like celery) beneath the fish. It soaked up the broth and did a lovely number with the other flavors in the dish. The celery was an unexpected highlight.
Corned Beef Sandwich
All burgers served with tomato, Central mayonnaise, potato
tuiles and choice of french fries or salad. ($17)
Read my review at the ulterior epicure.
Diver Sea Scallops (Maine)
Lemon puree, pickled cherries, seaweed. ($16)
Notes: I was really looking forward to this dish. It was good, but I was deflated. I have a certain tolerance for raw scallops (or scallops in any form, for that matter) dolled up with anything beyond cruchy salt and perhaps a droplet of fresh lemon juice.
I liked the lemon puree and the pickled cherries - but not with the scallop. I liked the scallops (which were very fresh), but not with the lemon puree and/or pickled cherries.
Peeky Toe-Stuffed California Artichoke
Fava bean puree, bacon, Fontina cheese, and carrot nage. ($13)
Notes: I specifically asked our server if the peeky-toe crab was a mayonnaise-breadcrumb salad type of salad. She assured me that it was not. She described this as a steamed artichoke heart, cored, and filled with a layer of fava bean puree topped with peeky toe crab and a layer of Fontina melted over the crab.
After repeated reassurances that there was no binder and that it was literally crab meat with a little melted Fontina on top, and not a mushy crab salad filling to an artichoke heart, I ordered this appetizer.
Guess what I got? Mushy crab salad!!! It may have been that some of the Fontina got down into the crab, but the crab meat definitely wasn't as segregated from the other ingredients enough to be just meat.
To the restaurant's credit, the artichoke was nicely steamed; I cut the thing in half with my knife. I have a love-hate relationship with artichokes. I love them, but there's never enough meat! I scraped out the base meat and picked through the crab meat, which ineveitably had a bunch of other gunk in/on it. The fava bean puree was distinct, and I did enjoy that. The Fontina got lost ,surprisingly (at least the taste).
The carrot nage did add a nice sweetness to the dish.
I probably wouldn't order this again.
Warm Honey-Roasted Seckle Pear
Fourme d'Ambert blue cheese.
Presented by hosting chef, James Beard Award-winning Debbie Gold of 40 Sardines.
Paired with Robert Sinksey Vineyards 2005 Pinot Gris, Late Harvest, Los Carneros.
Notes: This dish was all about the blue cheese right out from the start. First, the aroma hits you (largely due to the fact that it is served warm). The seckle pear was wonderfully poached - soft, but not mushy or mealy, and still firm enough to hold together.
Maria Helm-Sinskey, the vintner, encouraged us to taste this dish with both the paired Robert Sinksey Vineyards 2005 Pinot Gris, Late Harvest, Los Carneros (also served with the Torchon of Foie Gras course) and the Robert Sinskey Vineyards, 2002 Vineyard Reserve
left over from the previous course.
While the Vineyard Reserve did enhance the flavors - especially the creamy and funk of the cheese, I preferred the Pinot Gris.
* Best of 2007 * Dish
Read about this dish and the other 25 Best Dishes of 2007 on my blog.
Japanese Kobe Beef Shabu-Shabu
Michael Mina
Executive Chef, Michael Mina, Las Vegas and San Francisco
Executive Chef, Stripsteak, Las Vegas
(Rising Star Chef Winner, 1997)
Notes: The raw slices of Kobe beef were run under a *piping hot* tap of consomme and served a la minute. Each guest could decide how long they wanted to let the meat steep.
Paired with Torchon of Foie Gras at the 2007 Women of James Beard Dinner hosted by James Beard Award-winning chef Debbie Gold of 40 Sardines
Notes: Like all the other white wines from Robet Sinskey Vineyards, this late harvest wine had a very floral fragrant nose. It is a sweet wine - but not as cloyingly rich as a Sauternes, per se. The flavor was of honey and apricots, with a touch of toasty almonds.
Maria Helm-Sinskey explained that these late harvest pinot gris grapes are chilled part way through aging to stop fermentation and to preserve its sweetness.
Holly Smith, Cafe Juanita
Seattle, Washington
Ms. Smith prepared Green Apple Sorbet with Alaskan King Crab and Crab Butter Powder.
James Beard Gala Reception, Avery-Fisher Hall, New York, New York. May 4, 2009.
Read more at the ulterior epicure.
Fried Ricotta Strawberry
Angel food, rhubarb consommé, vanilla rice pudding, fennel.
Notes: Not sure I can complain here. Loved all the flavors. The sponge cake was *perfect* - and I actually loved that they soaked up a bit of the sweet rhubarb consomme poured into the bowl table-side. The fried ricotta was great - it was crunchy on the outside, creamy on the inside. It gave this fancy dish a bit of a state fair twist.
The one thing that was really distracting was the undercooked rice pudding. I don't think the composition needed the rice pudding at all. Neither did the rice pudding make sense in this composition - the wonderful thing about rice pudding is that it's creamy. But, after pouring consomme over it, it becomes diluted. Actually, the undercooked rice kinda ruined some bites for me. It was hard to isolate the pudding once the consomme was poured in, otherwise, I would have just moved it aside.
Wish I had a spoon and fork for this dessert.
Crispy California Raison Duck Drummettes
Tangy golden raisin glaze and petite jicama, watercress and Thai chili salad. ($11)
Notes: These duck drums had been glazed over with a very strong, but good, soy-based glaze. It was slightly sweet and very *spicy.* The heat came from Thai chilis. I'm not sure what the sweetness came from, but I imagine that the raisins, which had plumped in the glazing sauce contributed. (You can't see the big raisins in the dark sauce.)
This was a very asian-tasting presentation, and one that I thought succeeded (if you are not afraid of heat). The duck meat itself was a bit dry, but it had had a nice sticky lacquer of sauce that helped make up for it. I wasn't expecting duck drums to be tender or succulent anyway.
The jicama and watercress salad provided a refreshing respite from the heavy-hitting flavors in the duckmeat.
Embossed silverware for the 10th Course: Pigeonnau a la Saint-Clair.
Read my review at the ulterior epicure.
Seared Sea Scallops with Truffled Potato Sauce and Wilted Baby Spinach
Tre Wilcox, Executive Chef, Abacus, Dallas, Texas
(Rising Star nominee 2005 and 2006)
alaskan halibut, sunchokes, confit fingerlings, fennel, saffron, lemon ginger butter
Awwwww... this meant to be a masterful plate, but it turned out to be a disaster. Halibut was completely overcooked and dry. I mentioned, although not complained about it to my server - she could only nod in agreement... I felt like the kitchen knew they were sending out a botched plate, but did it anyway, for some reason. I would like to mention, however, that Chef Colby Garrelts himself was not in the kitchen at that time.
To read more about this event, please CLICK HERE
© 2012 Tina Wong; The Wandering Eater. All Rights Reserved. Images may not be reproduced, copied, or used in any way without written permission.
Anne Quatrano and Clifford Harrison
Bacchanalia
Atlanta, Georgia
Lightly cured north Georgia rainbow trout with cured trout roe and bee pollen cracker.
Read about this year's James Beard Awards at the ulterior epicure.
Spinach Gnocchi
Smoked shaved ricotta salata and brown butter sauce.
Paired with Bolognani, Teroldego 2006 “Armilo," Trentino.
Notes: These gnocchi were (large and) very very wet. They were, at first, too mushy. But, they did taste very much SPINACH, unlike most spinach pasta I've had. That's because I later discovered that these gnocchi were almost 100% pureed spinach, with just a smidgen of flour and egg incorporated as a binding agent.
The thinly shaved smoked ricotta worked wonderfully with the gnocchi, which, I believe, sat in a pool of brown butter sauce.
Read about this dinner at the ulterior epicure.
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.
Lamb "Cassoulet"
Lamb sausage, white beans, and breadcrumbs. ($12/$6 at Happy Hour)
Notes: There was an unidentifiable white meat in the mix - it looked and tasted somewhat like very very tender checken breast, but I don't think it was - it tasted more hammy.
burrata cheese, asparagus, arrope, olive oil, prociutto
This is one of the dishes where individual ingredients shine, yet work in unison.
Spring Veal
Asian Pear, Braised Celery Heart, Green Olive, Curry Emulsion, Pink Pepper
Notes: If I had to choose one dish that I was unimpressed with at this dinner, it would be the veal that I ordered.
The veal was very tender, very moist, perfectly cooked, but overall, the dish lacked cohesion. There was a little too much going on - the flavors got kind of muddled and confused.
Curry, green olive, Asian pear, pink peppercorns, some sort of demi glace, and braised celery heart - no distinguishable theme - for either my tastebuds or my senses. It was all cooked and presented well, but failed to move me one way or the other.
Soft Shell Crab
Sugar snap pea, shiitake mushroom, miso, ramps.
The American Restaurant
Kansas City, Missouri
(June 29, 2012)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography.
The American Restaurant
Kansas City, Missouri
(June 29, 2012)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography
Stuffed Bob White Quail from Four Feather Bird Farm, Red Bosc Pear, Guiancale, Marinated Tuscan Kale, Celery Root and Puffed Wild Rice
Cookin in the Bluegrass, James Beard Foundation
Course #2
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.
Campo Lindo Hen
Anson Mills grits, cippolini, oyster mushrooms, Parmesan.
Notes: Of my twenty-plus visits to bluestem, this is the first time I've tasted the hen. It was wonderful. The meat was moist and flavorful with a nice crisped shell. The beefy oyster mushroom, together with the onions imparted a comfy down-home aroma to the dish.
Personally, I am not a fan of Anson Mill grits - it's too smooth and soft for me. I like my grits to have a bit of texture to them. But, I know that its following is far and wide, and for those devotees, I highly commend this version to you.
James Beard House "Uncommon Fabulous" Dinner
Paired with Ravines Dry Riesling Finger Lakes, New York 2011
To read more about this meal, please CLICK HERE
© 2013 Tina Wong; The Wandering Eater. All Rights Reserved. Images may not be reproduced, copied, or used in any way without written permission.
Pan Roasted Loin of Kanagy Farms Shoat
Sauteed apple, Brussels sprout leaves, faritytale pumpkin, and shoat jus. (First course portion $18)
Read my review at the ulterior epicure.
Tender biscuits flecked with sage and brushed with parsley butter is a great savoury biscuit from Joanne Chang's Flour Bakery. It straddles the best of many biscuit style including the use of butter for flakiness, heavy cream for richness, and buttermilk for tangy taste. They don't need any embellishment but just to be over the top, I served them with herb cream cheese.
Recipe from Joanne Chang's Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe. The recipe is available online at James Beard Foundation. Read more at Dessert By Candy.