JBF IS SOCIAL

Eye Candy: White Peach and Opal Basil Sorbet

by jbfauthor on August 18, 2010

White Peach and Opal Basil Sorbet

At a recent Beard House dinner, Tom Carlin served this white peach and opal basil sorbet as an intermezzo. Chef Carlin's dinner was an ode to the peach, and featured the fruit in every course.

You can view more photos here.

(Want to make this at home? Get the recipe here!)

Comments (0)

Recipe: Chilled Corn Soup with Scallion Toasts and Smoked Salmon

by jbfauthor on August 18, 2010

Chilled Corn Soup with Scallion Toasts and Smoked Salmon We like the choose-your-own-adventure spirit of this soup from JBF Award Winner Gavin Kaysen. We’re sharing his scallion toast–topped version, but the chef notes that sweet seafood, like lobster or crab, is another natural match. You can also garnish the soup with a cluster of sevruga or golden osetra caviar if you’re feeling fancy. Even on its own, the creamy corn base tastes wonderful.

Comments (0)

On the Menu: Seasonal Seafood Celebration

by jbfauthor on August 17, 2010

Mike Stollenwerk Chef Mike Stollenwerk has caught a haul of praise at Fish, where creatively prepared seafood is the name of the game. (Philadelphia magazine recently declared it the city's best new restaurant!) We're thrilled to have him at the Beard House on August 25. Have a look at his menu below (and click here to reserve your seat): Hors d’Oeuvre Peekytoe Crab Fritters Tuna Ceviche with Sherry Vinegar, Red Beets, and Egg Yolks Classic Vichyssoise with Wild Blue Point Oysters White Corn Waffles with

Comments (0)

Recipe: Bay Scallop Ceviche with Watermelon and Black Sesame

by jbfauthor on August 17, 2010

Bay Scallop Ceviche with Watermelon and Black Sesame Tied together with a lemongrass, ginger, and Sriracha vinaigrette, this zesty scallop ceviche will entice any fan of Asian flavor. We also think it’s completely gorgeous, especially the sesame-seed finish. Make it the centerpiece of your next dinner party spread. Want more scallop ceviche? Check out another recipe here.

Comments (0)

Recipe: Chilled Tomato Soup

by jbfauthor on August 16, 2010

Chilled Heirloom Tomato SoupThis crisp and bright tomato soup from Benoit’s Pierre Schaedelin was a huge hit at Chefs & Champagne—and it will be a huge hit at home once you see how easy it is to make. We recommend using heirloom tomatoes: the soup’s heat-free preparation will preserve the knockout flavor of those bulbous beauties.

Comments (0)

News Feed: August 16

by jbfauthor on August 16, 2010

Summer Rolls by LinSotheby's to auction off rare vintage vegetables. [WSJ] A case for foie gras. [HuffPo] The tomato's rise to prominence in Italy. [Boston Globe] Budding entrepreneurs build a sweet career in the

Comments (0)

Recipe: Sautéed Sweet Corn and Red Peppers

by jbfauthor on August 16, 2010

Sautéed Sweet Corn and Red PeppersThis sweet-but-healthy sauté from former Top Chef contestant Andrea Beaman is about as easy as it gets. Happy Monday!

Comments (0)

Wine Wisdom: Q & A with Bernard Sun

by JBF Editors on August 15, 2010

Bernard Sun oversees the wine program at Jean-Georges Vongerichten’s restaurants, including Jean Georges, which won the 2010 James Beard Award for Outstanding Wine Service. Here he tells us about his preferred summer wine and notable green producers.

 

Q: What are your favorite wines to drink in the summer?

 

A: That’s easy: a Rosé from either Provence or Tavel. I look to Provence for something light and with minerality, Tavel for something flavorful and rich. As a matter of fact, we are serving a 2009 Château de Manissy Tavel Rosé at Matsugen right now, and it’s delicious.

 

Q: What are some under-the-radar wine regions that you think consumers should get to know better?

 

A: The world is pretty small now. There are not too many places left that are truly “under the radar,” although I did recently taste some fairly impressive wines from Canada’s Okanagan region in British Columbia.

 

Q: You recently appeared on Martha Stewart Radio to talk about green wines. Are there any particular green-wine producers that you recommend?

 

A: At our newly opened ABC Kitchen, where the theme is green... Read more >

Comments (0)

On the Menu: August 15 through August 21

by jbfauthor on August 13, 2010

Guests enjoy dinner in the Beard House dining room. Here’s what’s happening at the Beard House and around the country next week: Monday, August 16, 7:00 P.M. American Artisan Dinner At their beloved cheese shop and bistro in Providence, Matt and Kate Jennings serve diligently sourced, honest, handmade food inspired by the seasons and their New England setting. The talented chefs conceived this exquisite dinner as an ode to American artisanal dairy products, which will be featured in each course. Tuesday, August 17, 7:00 P.M. Italian Gem Though some New Yorkers have a policy against eating anywhere north of 23rd Street, the Upper East Side’s Spigolo, which received two stars from Times critic Frank Bruni, has convinced many a

Comments (0)

News Feed: August 13

by jbfauthor on August 13, 2010

GougeresFood words rejected by the Oxford English Dictionary. [HuffPo] The youngest foodie you'll ever meet. [Esquire] The intersection of molecular gastronomy and terroir. [WSJ] Are traditional wine corks disappearing? [Fast Company] Farmers' market inspiration for upside-down cakes. [LAT]

Comments (0)

Pages

Categories

Archive

James Beard Foundation's Best of the Best

Recent Comments

roma on Q & A with Seamus Mullen of Tertulia

Blogroll