Bid in the Chefs & Champagne® New York Online Auction

by JBF Editors on June 30, 2011

Chefs & Champagne® New York, our annual tasting event in the Hamptons, is still a few weeks away, but the excitement of our silent auction has already begun! Loaded with plenty of not-to-be-missed packages—dinner in the Per Se salon, a Silversea cruise on the Arabian sea, emphatic tableware from Gorham's "Emeril" line (pictured above), and lots more—it's a great way to get a early taste of what's to come on July 23! Check out all of the

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Recipe: Champagne Jelly with Golden Raspberries

by jbfauthor on June 29, 2011

While we're always game to kick off a meal with a glass of Champagne, we also love the idea of letting some bubbly spill into the dessert course. In this ethereal treat from chefs Scott Crawford and Steven Greene, Champagne is set into a shimmery, pearl-toned gelée, then garnished with a dab of crème fraîche and golden raspberries, which are milder in flavor than their red cousins. Get the recipe here.

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The Bookshelf: Oldman's Brave New World of Wine

by jbfauthor on June 29, 2011

Is your Pinot Grigio putting you to sleep? Even the best bottles can get boring when you resist exploring your wine shop’s shelves. Wine personality Mark Oldman and his second book, Oldman’s Brave New World of Wine, will help you out of your wine rut. Like an explorer reporting back from unknown frontiers, Oldman organizes each chapter around a “Brave New Pour”―from peppy Vinho Verde to the powerfully tannic Petite Syrah―complete with pronunciation guides, food pairings, and tips for cracking label code. The best part? Since demand for these bottles is still low, they make for some of the best values at the store. Oldman will be speaking about his book at today's Beard on Books in the James Beard House dining room. If you can’t make it,

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Recipe: Honey–Yuzu Consommé with Raspberry Salad and Mascarpone Sorbet

by jbfauthor on June 28, 2011

The lucky diners at Laurent Gras's series of JBF LTD dinners were treated to this gorgeous and refreshing dessert: creamy mascarpone sorbet in a pool of tangy honey–yuzu broth, topped with fresh raspberries and lemon confit. Get the recipe here.

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