On the Menu: Week of July 1

event at the Beard House

 

Here's what's happening at the Beard House next week.

 

Sunday, July 1, 10:00 A.M.
Greenhouse Gallery
A renowned artist who exhibits around the world, Gerard Puvis produces whimsical celebrations of wine. He first crafts sculptures from the neck foils of wine bottles, then creates prints that reference the original three-dimensional pieces. Many of his prints have appeared on French wine labels, completing the process at the origin of inspiration. This greenhouse exhibit will feature a group of his prints that was commissioned by Kelham Vineyards in Napa Valley.

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Watch TEDxManhattan "Changing the Way We Eat" Talks

 

In January the Glynwood Institute for Sustainable Food and Farming sponsored a one-day TEDxManhattan event titled "Changing the Way We Eat." The event focused on food—and specifically how we can inspire change towards a more sustainable, local approach to producing and eating food. Earlier this week, the entire day of talks and presentations from leading innovators in the industry (including our own executive vice president, Mitchell Davis!) became available on DVD. The TEDxManhattan DVD is free for noncommercial, educational purposes and can be ordered by emailing TEDxManhattan@gmail.com. The individual talks can also be viewed online.     

 

The speakers and presenters for this inspiring TEDxManhattan event were:

 

Patty Cantrell,... Read more >

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Buy Beard on Food in Paperback

 

In the words of Gael Greene, "Too much James Beard can never be enough for me." Luckily for us all, there's a new way to bring a little more Beard into our kitchens: one of his classic cookbooks, Beard on Food, is now available in paperback. Order your copy from our Amazon store.

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Bid in the Chefs & Champagne® New York Online Auction!

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—we're talkin' a dinner party prepared by JBF Award winner Chris Hastings; a two-night trip to Charleston; cookware that will make you a kitchen superstar; and lots more—it's a great way to get an early taste of what's to come on July 21! Check out all of the exciting packages here, and come back often—we’re adding new goodies every day.

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Recipes from the Best of the Best: Tom Colicchio's Vegetable Chips

 

This addictive but virtuous snack comes from 2010 Outstanding Chef award winner Tom Colicchio. Maintaining the proper temperature of the frying oil is the key to making crisp, grease-free chips. Get the recipe here.

 

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This spring JBF released The James Beard Foundation’s Best of the Best: A 25th Anniversary Celebration of America’s Outstanding Chefs. This must-have book features delicious, signature recipes from every winner of the Foundation’s Outstanding Chef award. When we went to press, space required that we omit some surplus essays and recipes, so we're sharing some of this bonus content with our readers. Think of it as an appetizer.

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Recipe: Cherry–Pinot Noir Sorbet with Ginger

 

This refreshing, crimson sorbet from Jason Stoller Smith of Oregon's Timberline Lodge combines the soulful sweetness of summer cherries with the luscious and earthy flavors of Pinot Noir. A teaspoon of grated ginger adds a bracing undercurrent of spice. Get the recipe here

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