Summer Cocktails with Steve Olson

cocktail We asked beverage expert and 2010 JBF Awards spirits chair Steve Olson about the newest trend in spirits and how he slakes his thirst in the summer. Click here for his answers, as well as a recipe for a heat-busting mezcal-based cocktail. (You can also learn more about his education and consulting company, aka wine geek, at akawinegeek.com.)

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Q & A with Angela Miller, American Cheesemaker

Angela Miller's Hay FeverEver wonder what it’s like to move out to a farm, raise a few goats, and craft artisanal cheese? Well, Angela Miller, high profile Manhattan career woman, decided to do just that. Unsatisfied with her life as it was, Miller and her husband purchased a farm in Vermont, restored it to its old glory, and started raising Oberhaslis goats. We caught up with her recently at Beard on Books (discussing her new book, Hay Fever) to chat about the positive, the negative, and how she wouldn’t change a thing about her life on the Consider Bardwell Farm. Describe an average day on the farm. I’m off and running as soon as I wake up at 5:00 A.M. First my team and I have to sanitize the milking equipment,

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Recipe: Nectarine and Blackberry Cobbler

Jennifer Giblin Cobbler Nectarines and blackberries are a harmonious, tart-and-sweet pair, and this delicious cobbler from Blue Smoke's Jennifer Giblin puts the combination to good use. The recipe is fairly easy to throw together in an afternoon, making it a perfect dessert for Sunday dinner.

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Eat this Word: Burrata

burrataWHAT? Cream cheese. On the outside, burrata appears to be fresh mozzarella. But the inside holds a surprise—an unctuous mix of cream and cheese curds. Burrata originated in Apulia and Basilicata in southern Italy and is one of several pasta filata cheeses. These cheeses—mozzarella, provolone, and cacicovallo are examples—begin with the formation of curd. The curd is heated in hot water so that it becomes melted and smooth, and then stretched, which forms the characteristically smooth surface. Burrata can also be filled with butter or a butter-and-sugar paste, hence its name. Another variation is Burrata di Andria, which is wrapped in the leaves of the aromatic asphodel plant, a member of the lily family. WHERE? Philip Campanella's Summer Sunset Cruise WHEN?

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Chefs & Champagne Auction: Charleston, South Carolina Getaway

Charleston carriageThe Chefs & Champagne online auction is still going strong! We're still adding exciting packages, like this amazing trip to Charleston, a culinary stronghold that has produced the past three winners of our Best Chef: Southeast Award. You and a guest will spend one night at the luxurious, oceanfront Sanctuary Hotel at Kiawah Island Golf Resort and one night at the Mills House in the historic heart of the city. Take in the area's culinary marvels with a $100 gift certificate towards a dazzling seasonal, Southern-inflected dinner at McCrady's, home of 2010 JBF Award winner Sean Brock. To ensure you see Charleston properly, upon check in you'll receive a VIP Pass to the

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Eye Candy: Tattooed Top Chef

Kevin Gillespie of Top Chef The heavily-inked Kevin Gillespie, who repeatedly wowed the judges on the last season of Top Chef, pipes a cream sauce onto fig and country ham canapés in the Beard House kitchen. Check out more photos of the chef's Southern-style meal.

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