On the Menu: July 18 through July 21

Beard House See what's cooking at the Beard House next week! Monday, July 11, 7:00 P.M. Summer Rosé Celebration The landmark Peacock Inn has long been considered one of Princeton’s top dining destinations, especially since Le Bernardin alum Manuel Perez took over the kitchen. Perez, who was formerly chef de cuisine at the acclaimed Restaurant Nicholas in Middletown, New Jersey, will be serving a New American summer menu paired with Rosé wines from select producers. Tuesday, July 19, 7:00 P.M. Wine Lovers' Dinner 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,

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Readers’ Summer Salad Ideas

salad The markets are bursting with bright, beautiful salad ingredients—and after going through the responses from this week’s salad contest, we’re feeling more inspired than ever. Check out our commenters’ favorite summer salads for some great tips on how to create your own. From effortless versions plucked straight from the garden to elaborate creations that make use of the grill, you’ll find ideas for every palate. Hearty Salads: Baby spinach with seared sirloin steak, and crumbled Gorgonzola, tossed with balsamic vinaigrette. Shaved fennel with crispy prosciutto, raspberries, Greek extra-virgin olive oil, sherry vinegar, and fresh mint. Octopus, shrimp, squid, and smoked salmon with avocado, fennel fronds, white wine, olive oil, crème fraîche, and

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Ask a Chef: JBF Award Winner Emeril Lagasse

 

Traveling around the country this summer? Let Emeril Lagasse help plan your culinary itinerary. On the Cooking Channel’s new series The Originals, the 2011 Chefs & Champagne® honoree hits the road to pay tribute to the iconic food establishments that have helped shape America’s culinary landscape. Here, he shares a few of his favorites among the places he visited while filming the show.

 

1.  The Berghoff Restaurant / Chicago
“This German restaurant is home to the best corned beef Reuben and apple strudel in Chicago—and amazing schnitzel, too!”

 

2.  The Apple Pan / Los Angeles
“This L.A. hamburger joint is known for its tasty hickoryburger and steakburger.”

 

3.  Busy Bee Cafe / Atlanta
“Oh baby, the Southern and soul food favorites at Busy Bee Cafe will make anyone want more. From meat loaf... Read more >

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Recipe: Heirloom Beet Salad with Blue Cheese, Cucumbers, and Cumin–Raisin Vinaigrette

Heirloom Beet Salad with Blue Cheese, Cucumbers, and Cumin-Raisin Vinaigrette Buttressed with a moderate hardiness that helps them thrive during a large chunk of the year, good old reliable beets can get lost amidst the bushels of showy summer veggies at market. But take one bite of this tangy and sweet beet salad from Larry LaValley and you’ll wonder why you ever forgot about them. The dish is a great side to eat right now, but its rich and nutty vinaigrette, made with sherry, raisins, and cumin, gives it staying power into fall and early winter. Get the recipe here.

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On the Wine Trails

On the Wine Trails

With summer in full swing and the harvest around the bend, it's a great time to plan a leisurely (and responsible) drive through wine country. We called up some of the 2011 JBF Award–nominated oenophiles to find out which wine destinations make for a great weekend escape.


“Among off-the-beaten-path wine trails, I like the Fauquier Wine Trail in northern Virginia. Boxwood Winery is a favorite of mine on that trail, particularly its Topiary Red, which I got to try last year after our chef visited.” —Wine director Andy Chabot, Blackberry Farm, Walland, TN (nominated for Outstanding Wine Service)

“The Long Island AVA includes the infamous Hamptons and successfully produces cool-climate reds and whites. We enjoy the crisp whites and Bordeaux-

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Teach a Man To Fish: Group Presents Culinary Solution to Invasive Species Problem at Beard House Event

Invasive speciesKerry Heffernan in the James Beard House kitchen; the chef's Asian carp ceviche

Asian carp escabèche. Green crab bisque. Blue tilapia. Sounds like a simple seafood menu. Could it also be the answer to a looming environmental disaster? The Washington-based advocacy group Food & Water Watch brought chef Kerry Heffernan of South Gate to the Beard House to propose an unusual and delicious solution to the invasive species that are decimating America’s aquatic environments: eat them. As Heffernan demonstrated, in the hands of a talented chef, these invader fish can offer exciting new ingredients for the menu. Heffernan was impressed with the intense flavor of the green crabs, more intense than blue crabs, and the toothsome texture of blue tilapia, which he likened to monkfish, itself once an undesirable sea

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Recipe: Zucchini Blossoms with Burrata and Anchovies

Zucchini Blossoms with Burrata and Anchovies Even as vividly green batons of zucchini overtake the farmers’ market, we’re still fixating on ways to fry up their mustard–orange blossoms. For a Southern Italian take on these delicate fritters, Pippa Calland, who will soon open Villetta in Santa Monica, 
stuffs the flowers with white anchovies and burrata. Crispy, salty, and creamy, these bite-sized treats make an addictive party appetizer. Get the recipe here.

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