On the Menu: Gala Dinner and Auction

2010 James Beard Foundation Gala Auction and DinnerAnywhere in the world the names Ducasse, Payard, Robuchon, Savoy, and Vongerichten are synonymous with the best of modern French cuisine. Tomorrow evening these giants of gastronomy are joining forces in the Four Seasons kitchen for an unforgettable celebration, a tribute to the interconnectedness of French and American food cultures, and a fundraiser for the James Beard Foundation. Here's what's on the menu: Larry Finn and Pecko Zantilaveevan of the Four Seasons Foie Gras Lollipops with Quince Gelée Cucumber-Wrapped Citrus-Cured Hamachi Tuna and Santa Barbara Sea Urchin Ravioli Charred Eggplant with Harissa and Pappadam Chips Baby Lettuce and Herb Hand Rolls Corn Pudding with Chanterelles and Black Truffles Beef Tartare with Caviar and Pommes Gaufrettes Forest Mushroom Tartlets with Crème Fraîche and Fines Herbes Duck Burgers with Sun-Dried

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Thanksgiving Beers with Momofuku's Colin Alevras

Thanksgiving Brews from Colin Alevras Since we've already covered which wines to drink with Thanksgiving, we called up Colin Alevras, beverage director of Momofuku group and the brains behind the beer program at DBGB, to tell us which suds to enjoy with your Turkey Day spread.

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The Bookshelf: Chefs at Home

Gary Danko's butternut squash soup To the chefs who spend their days plating with tweezers and funneling through a chinois, the chance to prepare an honest meal at home can hold a special, or even escapist, appeal. That's the concept behind Relais & Châteaux's new cookbook, Chefs at Home. While it spotlights elite chefs who prepare elegant and technically demanding cuisine at luxurious properties, the collected recipes are simple and satisfying—this is the food that chefs relish on a night off from the professional kitchen. Looking through the book, we learn that Christopher Brooks of Blantyre loves slow-roasted pork with roast potatoes and savoy cabbage, while JBF Award winner Gary Danko enjoys the ease and versatility of a butternut squash bisque. (Get the recipe here.) Lest we forget that these chefs perform

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Recipe: Josh Thomsen's Artichoke Soup

Josh Thomsen's Artichoke Soup Here's another in-a-snap soup for your Monday-night repertoire: this luxuriously creamy artichoke purée from Josh Thomsen of Berkeley's Meritage at the Claremont.

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On the Menu: November 7 through November 13

Guests enjoy dinner in the Beard House dining room. Here’s what’s happening at the Beard House and around the country next week: Sunday, November 7, 12:00 P.M. Quintessential Brunch New Yorkers have long said that Neil Kleinberg and DeDe Lahman wrote the book on brunch. Now they really have written the book—The Clinton St. Baking Company Cookbook comes out the day after this event, where they’ll give Beard House diners a taste of the delicious home-style creations that have inspired a devoted following. Monday, November 8, 7:00 P.M. Global American Table With its lively atmosphere and urban energy, Sugarcane Raw Bar Grill has quickly become a must-try destination in Miami’s Midtown district. Timon Balloo, a Michelle Bernstein protégé and Sushi Samba alum,

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Even More Pie: Pascale's Picks

Thanksgiving pie
When we were researching regional American pies for our Thanksgiving pie story, we called up Pascale Le Draoulec, author of American Pie: Slices of Life (and Pie) from America’s Back Roads, to find out her favorite slices across the country. Here's what she told us.

1. Apple–blueberry pie from Mammy’s Cupboard in Natchez, MS
“An amazing pie that sat high on its haunches and came with a bittersweet story, too.”

2. The late Emma Duarte’s olallieberry pie at Duarte’s Tavern in Pescadero, CA
“A slice of this pie after a bowl of their famous artichoke soup, and you’re a changed person.”

3. Laura Hansen’s huckleberry–peach pie from Loula’s Cafe in Whitefish, MT
“Laura

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Recipe: Jonathan Bennett's Apple–Fennel Butter

Jonathan Bennett's Apple–Fennel Butter We love the ease of eating an apple out of hand, but our appetites can't keep up with the weekly bushels from our CSAs. Thankfully, Jonathan Bennett of Moxie the Restaurant has given us an quick way to use up some of the haul: this versatile apple–fennel butter. It gives a sweet finish to grilled fish, roast chicken, or your morning toast.

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