Eye Candy: Valrhona Caraïbe Chocolate–Apricot Parfait with Rice Krispies–Cocoa Nib Crunch

Valrhona Caraïbe Chocolate–Apricot Parfait with Rice Krispies–Cocoa Nib Crunch

 

Here's another mouthwatering snapshot from last weekend's Chefs & Champagne®, our annual summer tasting party in the Hamptons, where we honored James Beard Award–winning chef, restaurateur, cookbook author, and media personality Bobby Flay. Our much-anticipated fête featured flowing Champagne Taittinger​, the wines of Wölffer Estate Vineyard, and delectable culinary offerings from a select group of over 40 celebrated chefs. Among them was this innovative Valrhona Caraïbe Chocolate–Apricot Parfait with Rice Krispies–Cocoa Nib Crunch crafted by pastry chef George McKirdy of Astor Bake Shop in Queens, NY. These sweet little bites were so popular that many guests went back for seconds (and thirds!) before finishing their rounds through the savory courses. Now that's... Read more >

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Eye Candy: Tristar Strawberry–Blond Chocolate Tarts with Marshmallow and Lemon Verbena

Tristar Strawberry–Valrhona Dulcey Blond Chocolate Tarts with Marshmallow and Lemon Verbena

 

At last weekend's Chefs & Champagne®, our annual summer tasting party in the Hamptons, we honored James Beard Award–winning chef, restaurateur, cookbook author, and media personality Bobby Flay with flowing Champagne Taittinger​, the wines of Wölffer Estate Vineyard, and delectable culinary offerings from a select group of over 40 celebrated chefs. During our much-anticipated fête, pastry chef Stephen Collucci from New York City's renowned Colicchio & Sons served these stunning treats: bite-sized tarts made with tristar strawberries, Valrhona dulcey blond chocolate, marshmallow, and lemon verbena. They were almost too pretty to eat—but, rest assured, not a single one went to waste. 

 

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Eye Candy: Shrimp Toasts with Black Pepper Caramel

Shrimp Toasts with Black Pepper Caramel

 

Each spring the people of Thailand mark the beginning of the New Year by celebrating Songkran, an elaborate tradition named for the Sanskrit word meaning “passing” or “approaching.” To fête the occasion at the Beard House this past April, we enlisted a dynamic group of Thai talent to collaborate on a festive menu, which was paired with modern cocktails. During the reception hour, chefs Pichet Ong, Jet Tila, and Hong Thaimee served these delicate shrimp toasts with black pepper caramel to our guests. The canapés went fast and whetted everyone's appetites for the elaborate Thai feast to come.

 

View this event's menu and details here. For upcoming Beard House dinners, check out our events calendar. Photo by... Read more >

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Eye Candy: Deviled Eggs with Lobster Bottarga

Deviled Eggs with Lobster Bottarga

 

Jason Weiner’s unpretentious, ingredient-focused cuisine shines at New York City's L&W Oyster Co., where Weiner serves spot-on clam-shack fare at lunch and an elegant seafood menu at dinner. At Almond, Weiner’s beloved Hamptons and NYC farm-to-table mecca, the chef’s bold, locally sourced takes on classic dishes anchor this rising hot spot. During his seafood-centric Beard House dinner, Weiner and his colleague David Belknap served these decadent deviled eggs with lobster bottarga during the reception. We're always fans of a good deviled egg (as was James Beard himself—he famously cited it as his one of this all-time favorite party foods), but the vibrant color and luxurious cured lobster roe made these canapés a delight for both the palate and the eyes. 

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Eye Candy: Chilled Heirloom Tomato–Berry Soup with White Chocolate Parfait, African Blue Basil, and Red Ribbon Sorrel

 

An equal-opportunity dining city, Charleston has everything from authentic Lowcountry fare to avant-garde tasting menus. At Tristan, Nate Whiting’s acclaimed cooking encompasses it all, offering creative, Southern-rooted dishes that “take diners on a delicious romp through modern cuisine,” as per the Charleston City Paper. At his recent Beard House dinner, chef Whiting served this vibrant chilled heirloom tomato–berry soup with white chocolate parfait, African blue basil, and red ribbon sorrel as the first course. Staying in step with the color palette, the delightful soup was paired with a crisp, salmon-hued rosé. 

 

View this event's menu and details here. For upcoming Beard House dinners, check out our events calendar. Photo by... Read more >

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Eye Candy: White Chocolate Mousse with Geranium Ice Cream and Huckleberries

 

Even if you make it out to the Bay Area this year, chances are you’d have to pull a few strings to get into Sons & Daughters, the Michelin-starred, constantly evolving, 28-seat hot spot helmed by chef Teague Moriarty. Luckily, last month Beard House guests were able to reserve seats for a taste of his team’s modern New American cuisine. For dessert, the innovative chefs served this stunning white chocolate mousse with geranium ice cream and huckleberries—and from the oohs and ahs in the dining room, its virtues weren't solely aesthetic.  

 

View this event's menu and details here. For upcoming Beard House dinners, check out our events calendar. Photo by Tom Kirkman.

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Eye Candy: Beausoleil Oysters with Santa Barbara Uni, Ikura, Tobiko, and Ponzu Crème Fraîche

 

The brainchild of Japanese chef Ken Tominaga and JBF Award winner Michael Mina, PABU has introduced Baltimore to Japan’s version of the gastropub, or izakaya, where soulful small plates are the name of the game. At his recent Beard House dinner, executive chef Jonah Kim shared his take on this unique dining tradition with these elegant and eye-catching Beausoleil oysters with Santa Barbara uni, ikura, tobiko, and ponzu crème fraîche. Served by the spoonful during the cocktail reception hour, these passed canapés were a perfect one-bite flavor bomb. 

 

View this event's menu and details here. For upcoming Beard House dinners, check out our events calendar. Photo by... Read more >

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Eye Candy: Parsnip Cake with Carrot Coulis, Chicory Coffee Gelato, and Quince

Parsnip Cake with Carrot Coulis, Chicory Coffee Gelato, and Quince

 

Even though they inhabit kitchens on opposite coasts, fellow Food & Wine Best New Chefs Jamie Bissonnette (who also took home the 2014 JBF Award for Best Chef: Northeast) and Jenn Louis are kindred spirits in food: both excel at delivering bold, daring flavors and are passionate locavores. At their recent Beard House dinner, the duo served this exceptional dessert: parsnip cake with carrot coulis, chicory coffee gelato, and quince. The combination of sweet and savory flavors wowed our guests—and it ain't too bad to look at it, either. 

 

View this event's menu and details here. For upcoming Beard House dinners, check out our events calendar. Photo by... Read more >

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Photos: Friends of James Beard Benefit in Charleston

 

By now you've probably heard all about last week's JBF Award nominee announcement in Charleston, South Carolina. But the excitement didn't stop there: after the reading of the names, we headed over to the historic Fort Moultrie for a Friends of James Beard Benefit, which was hosted by our partners at the Charleston Area Convention & Visitors Bureau, Patrick Properties, and the BB&T Charleston Wine & Food Festival. Sean Brock, Mike Lata, Robert Stehling, Craig Deihl, and other local powerhouses collaborated on a multi-course menu that paid tribute to Lowcountry cuisine. You can see more photos from this lovely event... Read more >

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Photos: Sunday Supper at Chelsea Market

The James Beard Foundation's Sunday Supper at Chelsea Market

 

Last night we dusted off our communal tables and set up for the fifth annual Sunday Supper at Chelsea Market, a Friends of James Beard Benefit that raises funds for our Scholarship for Fulton Youth of the Future at Robert Fulton Houses, as well as for Wellness in the Schools. Check out our Instagram page for snaps from this fantastic family-style meal, which included dishes from Stephanie Izard, Dominique Crenn, and Bill Telepan. 

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