On the Menu: Week of July 1

by JBF Editors on June 29, 2012

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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Buy Beard on Food in Paperback

by JBF Editors on June 28, 2012

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!

by JBF Editors on June 27, 2012

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

by JBF Editors on June 27, 2012

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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