My nephew was invited by Michael Anthony to assist him in cooking at the James Beard House!

Hi Cyn! I just logged on to tell you we loved the Pork Chops with Maple Mustard Glaze!

I made it with bone in chops and left out the sage as I didn't have any. Served it with basmati rice. Kudos to your nephew!

 
Wow, that's quite an honor!!

I guess I'll never get in to Grammercy now smileys/frown.gif (kidding!!smileys/wink.gif

 
Congratulations to him, how proud that makes the family. >>>>

I followed through to the JBF site...have to pay to see recipes...I cant do that unfortunately.....the menu looks very interesting...I would love to see the recipe of the radish and beet appi...I have just picked both from my garden.

 
What an honor! I hear that kitchen isn't the easiest to work in. It will be a long, stressful day

for sure!

Here's an interesting take on the Beard House dinners. The chef I used to work with cooked at the Beard House once. Coming from Seattle, it was even more stressful. They had to bring most of their food with them, and shop for the remaining ingredients in NYC. Packing all the coolers and whatnot for an off-site event 3,000 miles away. Can you imagine? Not only that, he had to fly his crew and put them up in hotels for the days they were there.

I used to wonder why dinners at the Beard House were largely NYC chefs. Now I know. It cost my chef $20,000 for the honor of cooking there.

 
Joanie, he made that or something similar on the CBS Morning Show, link for article, recipe inside.

RECIPES

Beet Skewers

Yield: 18 skewers

Red radish 10 each
Watermelon radish 2 each
Red beets 2 each
Sun chokes 2 each
Parsley 8 sprigs, washed and picked
Olive oil to coat, plus tbsp to drizzle
Chives 5 sprigs
Fleur de sel 1 tbsp
Raspberry vinegar 1 tbsp

Special equipment:
Wooden skewers
Small circular ring mold

1. Preheat oven to 400° F.
2. Wash radishes, beets and sun chokes in cold water. Dry thoroughly.
3. Toss beets in olive oil so that they are generously coated. Place beets in a single layer on an aluminum foil lined baking pan. Wrap pan with foil so beets are covered and no moisture can escape.
4. Place in oven and cook for 45 minutes. Remove and let cool. Peel beets and trim ends. Slice beet and, using ring mold, cut out circular pieces. Set aside.
5. Trim ends of watermelon radish. Slice and cut out circular pieces. Set aside.
6. Trim ends of red radish and slice into circular pieces. Set aside.
7. Peel sun chokes and slice into circular pieces. Set aside.
8. Place on skewers, alternating vegetables: beet, parsley leaf, red radish, sun choke, watermelon radish, beet, red radish, sun choke, watermelon radish, beet, parsley leaf, red radish. When placing radishes onto skewer, fold in half without breaking.
9. Lightly drizzle skewers with olive oil and raspberry vinegar and sprinkle with chives and fleur de sel.
10. Place on plate atop the beet vinaigrette.

Beet Vinaigrette

Yield: 1 quart

Red beets 8 oz.
Red wine vinegar (Pouret) 1 tbsp
Raspberry vinegar (Montegerro) 2 tbsp
Lemon juice 1 tbsp
Olive oil (Terre Bormane) 1/2 pint, plus extra to coat beets
Water 8 oz

1. Preheat oven to 400° F.
2. Clean beets by scrubbing with a vegetable brush in cold water. Dry thoroughly.
3. Toss beets in olive oil so that they are generously coated. Place beets in a single layer on an aluminum foil lined baking pan. Wrap pan with foil so beets are covered and no moisture can escape.
4. Place in oven and cook for 45 minutes. Remove and let cool.
5. Peel beets and trim ends. Cut into chunks and place in blender. Puree.
6. Combine raspberry vinegar, lemon juice, water and red wine vinegar. Add to blender.
7. While blending, slowly drizzle in olive oil to form an emulsion.
8. Mix until well combined.

http://www.cbsnews.com/stories/2007/07/26/earlyshow/living/recipes/main3098988.shtml

 
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