Salad Course: Don’t Be Late
Grilled Peach with Smoked Paneer, Mustard Greens, Mint–Basil Salad,
Pistachios, Goan-Spiced Watermelon Vinaigrette
Main Course: Trial by Fire
Berbere-Spiced Lamb Loin with Preserved Lemon Couscous,
Katchkie Farm Cherry Tomatoes, Zucchini, Cucumber, Moroccan Mint Yogurt
Dessert: High on the Cob
Dark Chocolate Bon Bon with Grilled Corn and Salted Caramel Ganache
James Beard always welcomed students, authors, chefs, and other guests into his home—his kitchen was truly at the heart of America’s burgeoning food scene. After his death in 1985, a group of his friends and colleagues heeded a call from Julia Child to do something with Beard’s house.
The James Beard Foundation officially opened the James Beard House in New York City’s Greenwich Village on November 5, 1986 “to provide a center for the culinary arts and to continue to foster the interest James Beard inspired in all aspects of food, its preparation presentation, and of course, enjoyment.”
For decades, cooking at the James Beard House has been an aspiration for many chefs and considered a career milestone. In May of 2021, they launched the Beard House Fellows program, which re-envisions the potential of the historic space into a hub of training and professional development for talented emerging chefs.
May 2021 – Nicole Merino
June 2021 – Mimi Chen
July 2021 – Theodore Coleman
Curated Meal Kit by Chef Theodore Coleman
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Grilled Artichoke, Hatch Chile Garlic Mayonnaise
The year was 1978 at The Chart House in Aspen, Colorado. My date, Jeff, was instructing me on how to eat the curious appetizer that he had ordered. It was something I had never encountered before. It was an artichoke.
He happily showed me how to pull the outermost petals from the globe and dip each one in the ramekin of melted butter, how to scrape the meat from each petal with my bottom teeth. The nutty-earthy flavors, the divine melted butter, the fascinating method for consuming this unique vegetable…I was hooked.
Fast forward to today and it is hard to believe that I’ve been living in Las Vegas for two years now. In addition to the swimming pool, one of my favorite outdoor amenities of the new home is a built-in Blaze Grill.
After having a propane BBQ at my home in LA for all those years, it is such a pleasure to know I will never run out of fuel! And the fabulous Blaze is so much more powerful, the total grill BTUs equal 66,000! It’s hot. And awesome.
So we grill, and eat in the pool ALL THE TIME…today an amazingly good and very popular appetizer of grilled artichokes with our favorite Hatch Chile garlic mayonnaise.
Grilled Artichoke Recipe
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Poolside chicken Sandwich
Grilled Chicken on a Poppy Seed Kaiser Roll
Shishito Peppers, Mozzarella, Pesto, Arugula, Garlic Mayo
It’s hot here in Vegas. The pool is officially open. And we are grilling everything in sight. Yesterday’s lunch was a delightful grilled chicken sandwich on a grilled kaiser roll with peppery arugula, herby pesto, gooey mozzarella, garlicky mayo, and a little surprise from grilled shishito peppers. Shishitos are thin-walled mild peppers with a fresh green vegetal flavor and just a whisper of heat. Every once in a while, though, you’ll come across a hot one!
Grilled Chicken Sandwich with Shishito Peppers Recipe
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BLT Pasta Salad with Fresh Corn
A Crowd-Pleasing Side Dish For BBQ
Every year on the last Monday of May, it is our duty to honor those who have laid down their lives to defend our freedom and ensure our liberty. Simultaneously we celebrate Memorial Day weekend as the official start of the summer BBQ season.
In addition to serving awesome grilled foods, fantastic side dishes, and refreshing drinks, we proudly display the American flag and observe a minute of silence at 3:00 PM to honor and remember those who have died in service to our nation. We dedicate the celebration to our fallen heroes. Thank you for your service….
BLT Pasta Salad Recipe
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Fried Matzo Balls
Caviar, Sour Cream, Hard-Cooked Egg Yolk, Chives
If you’re making lots of matzo balls for Passover, roll a few more and…OMG fry some! You and your family will be delirious with these morsels of deliciousness. It’s worth the extra effort and second step to fry them to get a golden crispy crust and then adorn with some fancy toppings.
Fried Matzo Balls Recipe
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