We mentioned earlier that in the wake of the success of the Julia Project, Bistro 185 was going to keep exploring the work of the country’s greatest chefs — and now our newest project is ready for unveiling. “The James Beard Project: A Salute to American Icons in Food” will feature four weeks’ worth of new James Beard-inspired entrees each evening. And, just as with the Julia Project, we’ll be blogging about them right here and letting you know from which cookbooks we’re drawing the recipes.
Here’s what’s in store for Week 1, which begins tomorrow night. Be sure to join us for great dishes inspired by James Beard!
Monday, Nov. 2 — Noodles with Cabbage
Sautéed Medallions of Pork Tenderloin with a French Grainy Mustard and Horseradish Cream Sauce (Beard on Pasta, p. 88)
Tuesday, Nov. 3 — Coq au Riesling
Braised Chicken in Riesling Wine Sauce (Beard on Pasta, p. 116)
Wednesday, Nov. 4 — Walnut-Breaded Filet of Sole
With Lemon Aioli, Grape Tomato Salad and Roasted Baby Redskin Potatoes (The New James Beard, p. 199)
Thursday, Nov. 5 — Roast Duck with Cherries and Wild Rice
(The New James Beard, p. 338)
Friday, Nov. 6 — Ossi Buchi with Orzo
Braised Veal Shanks with Orzo (Beard on Pasta, p. 140)
Saturday, Nov. 7 — Lamb Shanks with Beans
(The New James Beard, p. 399)
Keep checking this blog to read “Behind the Dish” features and descriptions of these great entrees and many others we’re featuring this fall. We’ll also be posting a video soon of last night’s Halloween fun, featuring some of the delicious meals being ordered. So don’t be away for long!