On the Menu: DonQ Celebrates Flavors From the Land of Rum

Don Q Rum For our final event with the New York City Wine and Food Festival, we're bringing a couple of Top Chefs to the Beard House kitchen: season five's Jeff McInnis and Fabio Viviani. Mixologists Jacopo Falleni and Esteban Ordonez will also be on hand to shake up some cocktails featuring premium Don Q rum. Take a look at the menu below: Hors d'Oeuvre Fabio Viviani Quail Skewers with Puerto Rican Caponata and Rum Demi-Glace Chicken Liver Brioche with Celery and Orange–Rum Beurre Blanc Potato Tostones with Tuna Tartare and Aged Balsamic Vinegar Jeff McInnis Grilled Peaches and Serrano Ham with Arugula and Queso Blanco Lobster–Mascarpone Arepas with Green Onions and Cilantro Yuca Blini with Caviar, Lime Cream, and Chives Dinner For the

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On the Menu: Jacques Torres & Friends Chocolate Brunch

Jacques Torres As part of our partnership with the New York City Wine and Food Festival, we've invited Jacques Torres (along with FCI faculty members Marc Bauer, Nils Norén, and Alain Sailhac) to prepare a special brunch featuring chocolate in every course. Anyone who has paid a visit to one of Jacques Torres's candy shops understands that the JBF Award winner knows a thing or two about the addictive sweet stuff. Here's a sneek peek of the menu: Hors d’Oeuvre Miniature Mole-Glazed Chicken Drumsticks Miniature Thyme, Aged Gruyère, and Chocolate Vol-Au-Vent with Wild Mushroom Ragoût Savory Chocolate Napoleons with Spicy Cream Cheese Chocolate Gougères with Gorgonzola and Walnuts Grilled Cocoa Nib–Infused Polenta with Chile-Spiced Beef Tenderloin Brunch Foie Gras with Pear and Chocolate

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On the Menu: Food Meets Fashion

Food Meets Fashion Trio Diners at Saturday night's New York City Wine and Food Festival event will witness a huge first: Acclaimed American designer and accomplished cook Zac Posen will set aside the muslin and pick up the sauté pan. The Food Network's Giada De Laurentiis and JBF Award winner Marcus Samuelsson will join him in the kitchen, and the trio will prepare an eclectic fall menu. Here's a look at what they'll serve: Hors d’Oeuvre Giada Butternut Squash Soup with Fontina–Sage Croutons Cheese-Stuffed Dates with Prosciutto Zac Purple Peruvian Potatoes with Crème Fraîche, Chives, and Caviar Basil-Baked Yellowtail in Rice Paper Marcus Gravlax on Crisp Bread Herring with Trout Roe Dinner Zac

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On the Menu: The Modern’s Alsatian Oktoberfest

Gabriel Kreuther The streets of Munich may no longer be flooded with beer and revelers, but Oktoberfest will have a reprise at the Beard House this Friday, featuring the refined Alsatian cuisine of Gabriel Kreuther and a range of hearty brews. Here's a preview of the menu: Hors d’Oeuvre Liverwurst Toasts Tarte Flambé Beef Tartare with Quail Eggs Mushroom Tartlets Crispy Shrimp Tuna Tartare Dinner Baekoffe Terrine with Potato Salad Roasted Foie Gras with Beerewake Fruit Chutney and Brown Beer Reduction Horseradish-Crusted Scottish Salmon with Cabbage and Riesling Sauce Alsatian Country Sausage with Caramelized Turnips Madeira-Braised Short Ribs with Spaetzle Baba au Kirsch To view the full menu with all artisanal beer pairings, click

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On the Menu: Dinner with Alain Ducasse

Alain Ducasse Our first New York City Wine and Food Festival event is headlined by luminary French chef Alain Ducasse. He'll be joined by Adour's Joel Dennis and Benoit Bistro's Pierre Schaedelin in the Beard House kitchen, where the trio will prepare the ultimate dégustation of la grande cuisine française. Feast your eyes on the menu below: Hors d’Oeuvre Miniature Tarte Flambé Herb and Ricotta Barbajuan Gougères Mornay Head Cheese Jumbo Lump Crab with Celeriac and Apple Rémoulade Citrus-Marinated Hamachi with Celery Hearts and Radishes Wagyu Beef Tartare Canapés Dinner Foie Gras and Quince Terrine with Quince Marmalade and Gelée and Country Toast Pumpkin Velouté with Golden Crouton Steamed Halibut with Porcini Tarte Tatin Roasted Pennsylvania Squab with Glazed Turnips and Sauce Salmis

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Eat this Word: Vol-au-vent

vol-au-ventWHAT? French pot-pie. "This entrée is pretty and good, without a doubt," famed French pastry chef Carême is quoted in Larousse Gastronomique as saying. "It is almost always eaten with pleasure for its extreme delicacy and lightness, but to cook it perfectly demands the utmost care." Carême should know. He is credited with inventing the vol-au-vent, a puff pastry box (with lid) that usually encases a savory mixture of creamed vegetables, meat, fish, or chicken. The name itself means "flying in the wind" and refers to the lightness of the pastry. Not as long ago as you think, it was the height of culinary fashion in America to dine at a stuffy French restaurant run by an enormous French chef who frequently yelled at his staff. What would you have been eating? Vol-au-vent, bien sûr. WHERE? Doug Psaltis and Cedric Tovar's Beard House

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On the Menu: October 4 to October 10

Kitchen Here’s what happening at the Beard House next week: Tuesday, October 6, 7:00 P.M. Languedoc Wine Lovers’ Dinner Once best known for producing the table wines that kept French soldiers sated during both world wars, the Languedoc region now yields some of the most exciting wines made today. Sample them alongside an equally intriguing menu prepared by Country alum Doug Psaltis and Languedoc native Cedric Tovar. Wednesday, October 7, 7:00 P.M. Alaskan Luxury Retreat Kirsten Dixon’s trio of luxurious Alaskan resorts are some of the most remote in the world, but the Le Cordon Bleu Paris–trained chef’s cuisine has put them on the map. For this dinner, she and her daughter, pastry chef Mandy Dixon, have created a menu that highlights the best of the region’

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Eat this Word: Savarin

PistachiosWHAT? Literary legacy. “Tell me what you eat and I will tell you what you are,” wrote Jean Anthelme Brillat-Savarin, the famed nineteenth century French food lover and gastronomic writer. What would he have said to one who ate the rum-infused cake that shares his name? A savarin is a yeast dough baked in a ring mold and soaked in rum syrup, the center hole brimming with pastry cream, crème chantilly, or fresh fruit. The dessert is a close relative of the Eastern European baba, which includes dried fruit in the dough and is served without a filling. Some accounts say that Brillat-Savarin himself invented the cake, but the Oxford Companion to Food tells a different story. The tale goes that one of the Julien brothers, from a family of Parisian pastry-makers, set his mind to experimenting with the baba recipe sometime in the 1840s. The result was this rich and tasty dessert, which he named in honor of Brillat-Savarin. WHERE?

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On the Menu: September 27 to October 3

Kitchen Here’s what happening at the Beard House and around the world next week: Tuesday, September 29, 7:00 P.M. Old World Opulence The Mercuri family name is synonymous with fine dining in Montreal, and Michele Mercuri—the man behind the luxurious fare at XO Le Restaurant—is no exception to the rule. Join us for a taste of his showstopping cuisine that earned a rare four-star rave from the Montreal Gazette. Thursday, October 1, 7:00 P.M. Pike Place Fish Feast There are few Seattle restaurant locations better than Pike Place Market, where chefs have access to just-picked Washington State produce, the finest artisanal cheeses, and seafood fresh out of the Pacific. Enjoy a taste of the area’s bounty when chef Chester Gerl of Matt’s in the

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Eye Candy: Beard House

Agnolotti Daniel Boulud and other chefs from his empire prepared this sweet corn agnolotti at the Beard House last week—it was topped with chanterelles, Thai basil, julienned black truffles, and rillons. Check out more photos from the event here.

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