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Emeril's Favorites Contest: Day Three

by jbfauthor on July 20, 2011

champagne

We've arrived at day three of our Emeril's Favorites contest! In anticipation of this Saturday's Chefs & Champagne® New York and its honoree, JBF Award winner Emeril Lagasse, we're giving away a Emeril™ by T-fal® slow cooker! If you correctly answer any of this week's questions about Emeril's favorite things, you'll have a chance to win. Answers will only be accepted in the comments section of this blog. You can see Monday's question

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On the Menu: I Cook Michigan

by jbfauthor on July 19, 2011

Steven Grostick As the former executive chef of Michigan’s Five Lakes Grill, Steven Grostick trained under renowned chef and JBF Award nominee Brian Polcyn for 11 years before taking over the kitchen at Toasted Oak Grill & Market. To showcase his beloved home state, Grostick has designed an elegant yet imaginative menu that incorporates Michigan ingredients into every course. Check out the menu below (Coney dogs!), then click here to make a reservation for a taste of the Great Lakes State. Hors d’Oeuvre Black Star Farms Riesling–Steamed and House-Smoked Trout Rillettes with Flatbread Crackers Michigan’s Famous Coney Dogs with Bad Axe Venison Coney Sauce Faygo Root Beer–Braised Short Ribs Liver and Onions > Tim’s Farmhouse Chicken Liver and

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Recipe: Elizabeth Karmel's White Corn Pudding

by jbfauthor on July 19, 2011

White Corn Pudding In this custardy corn pudding from Elizabeth Karmel of New York's Hill Country, puréed sweet corn is spiked with spices and thickened with cheeses to make a sinfully rich side that will stand its ground next to any bite of brawny barbecue. Chef Karmel prefers frozen shoepeg corn, a mild cultivar that's named after the tiny wooden pegs that were once used to attach shoe soles to uppers. If you can't find it, any corn in your local frozen-food aisle will work fine. Get the recipe here, or try the dish at Saturday's Chefs & Champagne® New York.

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News Feed: July 19, 2011

by jbfauthor on July 19, 2011

greens

Chefs & Champagne® honoree Emeril Lagasse on his favorite cookbooks. [NYP] RIA chefs on a roll—with a Beard House dinner as further proof. [USA Today]

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Emeril's Favorites Contest: Day Two

by jbfauthor on July 19, 2011

The tent at JBF's Chefs & Champagne. With Saturday's Chefs & Champagne now mere days away, we're celebrating by giving away an Emeril™ by T-fal® slow cooker! In case you missed yesterday's full rundown of the contest, here's the deal: we'll be asking a different question about the event's honoree, Emeril Lagasse, each day of this week. If you correctly answer any of the five questions in our comments section, you'll be eligible to win! Here's today's question: where does Emeril like to travel abroad?

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On the Menu: Wine Lovers' Dinner

by jbfauthor on July 18, 2011

Brian Sode Certified master chef Brian Sode helps set the tone at the Bear’s Club in Jupiter, Florida—an ultra-exclusive golf club with only 250 members—with his exquisitely plated, French-inspired cuisine. Known for putting together impeccable winemaker dinners, Sode has created an elegant menu featuring wines from Terlato Wines International. Take a look at the enticing menu below, then click here to make your reservation. Hors d’Oeuvre Foie Gras Terrine with Cherry Gastrique Green Apple and Honey–Brined Trout Peekytoe Crab with Mâche and Corncakes Savory Goat Cheese, Cured Olive, and Tomato Tarts Pairing: Terlato Vineyards Pinot Grigio 2008 Dinner Smoked Sea Bass and Lobster

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Lenox Salad Set Contest: And the Winner Is....

by jbfauthor on July 18, 2011

We're happy to announce that N. Reinheimer of Raleigh, North Carolina, is the lucky winner of the Lenox salad set! Thanks to everyone who played. You can see all of our readers' ideas for summer salads here.

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Recipe: Emeril Lagasse's Shrimp Rémoulade

by jbfauthor on July 18, 2011

Classic Creole Shrimp Rémoulade Like so many dishes that belong to the steamy and soulful cuisine of New Orleans, shrimp rémoulade can vary from kitchen to kitchen, with different cooks staying steadfast in their faith to their own tried-and-true preparations. In this piquant version from Emeril Lagasse, the classic condiment gets kicked up a notch with the additions of paprika, cayenne, and Worcestershire sauce. Get the recipe here, or taste it straight from Emeril himself at this Saturday's Chefs & Champagne® New York.

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News Feed: July 18, 2011

by jbfauthor on July 18, 2011

dessert Alex Stupak of Empellón fame plans for a second Mexican restaurant. [NYT] Why measuring a food's sustainability can be problematic. [Atlantic] Tales of a vintage plate

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Emeril's Favorites Contest: Enter to Win an Emeril™ by T-fal® Slow Cooker!

by jbfauthor on July 18, 2011

Emeril Lagasse It’s time to pull the tents out of storage and polish our Champagne flutes—Chefs & Champagne® New York is almost here! Chefs & Champagne New York, the James Beard Foundation’s annual summer tasting party in the Hamptons, features flowing bubbly, the wines of Wölffer Estate Vineyard, and culinary offerings from a select group of more than 30 fine chefs, many from JBF Award–winning restaurants. There will also be a silent auction of fantastic culinary and travel packages to raise money for JBF (we're already accepting bids online!), and the 2011 recipient of the Christian Wölffer Scholarship for wine and food studies will be announced as well. This year’s event will honor the great Emeril Lagasse, a beloved chef who made cooking fun with his popular TV show

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