Eye Candy: Tattooed 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.
On the Menu: July 11 through July 17
Here’s what’s happening at the Beard House next week:
Tuesday, July 13, 7:00 P.M.
Summer Rosé Dinner
Scott Anderson is a chef to watch. Endlessly creative, he’s got the technical chops to back up his interpretive American cuisine, an enticing blend of seasonal ingredients, and edgy preparations. Find out why critics think Elements has just the right chemistry at this summer-inspired dinner accompanied by rosé wines from around the world.
Wednesday, July 14, 12:00 P.M.
Beard on Books
In Hay Fever: How Chasing a Dream on a Vermont Farm Changed My Life, Angela Miller tells the story of how she fled her
News Feed: July 9
The ugly outside of a geoduck hides its delicious taste. [foodcurated]
A guide to picking that perfect watermelon. [Salon]
Your new secret weapon in the kitchen: niter kibbeh, Ethiopian clarified butter. [SE]
The double standards of locavore restaurants. [Daily Beast]
NYC Dining with Alan Richman
Want to know what fine dining in New York City is all about? Multiple JBF Award–winning food writer Alan Richman tells us where he sends visitors looking for a real taste of NYC haute cuisine. Click here to for more.
Recipe: Thomas Keller's Creamed Summer Corn
After enjoying this golden crumb–topped version from Peter Vauthy, we're on a creamed corn kick. Next up is this festive and flavorful interpretation from Thomas Keller's Ad Hoc at Home. Seasoned with lime and cayenne, Keller's recipe recalls the Mexican tradition of coating cooked cobs with spices and cheese.
News Feed: July 8
Test Your Eat-Q: JBF Outstanding Chefs and Their Signature Dishes
Bacon on a swing; baked Andante Dairy goat cheese with garden lettuces
News Feed: July 7
Tips to reduce your food waste. [Slate]
Adventurous cooks look to farmers’ markets for rare ingredients. [Boston Globe]
Directions for grilling up those grass-fed burgers. [Oregonian]
Healdsburg is the new foodie destination in Northern California. [LAT]
The food Mark Twain loved.
Chefs & Champagne New York Online Bidding Has Begun!
Recipe: Creamed Corn with Cornbread Crumbs
"Knee high by the Fourth of July" was once the corn grower's mantra. But thankfully for those of us who can't get enough of this summer staple, cobs are already popping up at farmers' markets. We're putting them to use in this creamed corn recipe from Peter Vauthy, who serves it as a side at his Miami Beach property, Red the Steakhouse.
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@beardfoundation
We held our Chefs Boot Camp in #Louisville this week, where chefs received food-policy training and more. Learn more: http://t.co/UCCoFxPbiY
Need some recipe inspiration? Try these Ricotta, Sugar Snap Pea, and Pine Nut Granola Crostini from @IlBuco_AV: http://t.co/L08eJPSJhS
Weekend reading: a letter from JBF president Susan Ungaro about our new Women in Culinary Leadership program http://t.co/6l9sbf5nQc
A quarter order of "mild" hot chicken from Prince's. Next time we'll see if we can handle "medium". #jbfa http://t.co/L3XSJptq7Q
Paying a visit to Nashville's Prince's Hot Chicken, one of our 2013 America's Classics! #jbfa http://t.co/QaDM1bb68c
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