“One of the funnest parts of this is watching relationships develop and seeing two people’s food at one table.” “I can’t wait to see what all the chefs from out of town do and the chefs from in town. We’ve got a really incredible restaurant scene.” This year’s event is at the Pipkin building at Tiger Lane. The new documentary, (check local listings.), chronicles a century of food through the story of the man behind the medal, the iconic cookbook author, journalist, television celebrity and teacher.The film is the first of “Chefs Flight” of four documentaries on culinary legends including Julia Child, Jacques Pépin, and Alice Waters. “James Beard was an enormously important figure in American cooking at a time when American cooking was really sort of a desert,” said Ted Allen, television host and James Beard Award winner.Naomi Pomeroy has a fair amount of experience designing tasting menus.
Dubbed the “Dean of American Cookery” by , Beard was a Portland, Oregon native who loved and celebrated the bounty of the Pacific Northwest.
If roasted veggies, do you have some suggested veggies?
Chef Theo Friedman meets with one of North Brooklyn Farms' farmers to discuss the chef−produce purveyor relationship, in addition to the importance of seasonality and flavor when developing the menus for his transformative culinary events.
In preparation for his Stella Artois dinner party, Chef Theo then visits Union Square Greenmarket to pick out fresh, local ingredients for his end-of-summer celebration.
A quick sauté keeps calamari tender, while garlic, lemon, and parsley brighten up the gentle oceanic flavor of the squid.