Hanging with Harris at the Beard House, Part 5

 

For the fifth installment of our Hanging with Harris at the Beard House series, host Billy Harris meets up with Shem Blum, brand ambassador for Reyka Vodka, who shakes up a New Orleans–inspired cocktail in the Beard House dining room. A twist on the Corpse Reviver, Blum's variation is made with Reyka Vodka, Cointreau, Lillet blanc, and an Herbsaint rinse.

 

Reyka Vodka's Shem Blum with Billy Harris

 

After getting schooled on the classic hair-of-the-dog cocktail, Billy heads down to the kitchen to chat with New Oreans–based chef Daniel Causgrove of the Grill Room at Windsor Court Hotel. For his New Orleans Mystique dinner, chef Causgrove whips up a... Read more >

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Hanging with Harris at the Beard House

 

The fourth installment of our Hanging with Harris series brings the 2014 JBF Award–nominated restaurant Betony to the Beard House dining room, where general manager and cocktail maestro Eamon Rockey shakes up the delicious Upside-Down Umbrella libation (Hendrick’s Gin with pineapple juice, lemon juice, and absinthe mist).

 

 

Host Billy Harris then heads down to the kitchen to see how Bryce Shuman of the 2014 JBF Award–nominated restaurant Betony creates a puffed grain salad with chives, shallots, and labne. 

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Hanging with Harris at the Beard House

 

For the second installment of our Hanging with Harris at the Beard House series, Billy is in the dining room with William Grant’s Freddy May as he creates an innovative Triple Happiness cocktail to pair with Peter Chang’s Chinese New Year feast, and then it’s down to the kitchen where Chang shows him the secrets to preparing his Sichuan-style crispy pork belly. 

 

William Grant’s Freddy May with Billy Harris

 

Next week: Tune in to part three of our Hanging with Harris series when Billy is joined in the kitchen by chef Billy Oliva of New York City’s legendary Delmonico’s.

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Hanging with Harris at the Beard House

 

If you’ve attended the JBF Gala auction in November in the past few years, you have been entertained by Billy Harris, our annual auctioneer and the host of the web program Hanging with Harris, in which Harris travels around the country and into the kitchens, bars, and restaurants of some of the country’s most talked-about chefs, bartenders, and restaurateurs. In a recent five-part series, Harris dropped in at the Beard House to visit a few of our featured chefs as they prepared their one-night-only dinners, and also chatted with visiting William Grant & Sons mixologists, who created cocktails inspired by the chefs’ menus.

 

Charlotte Voisey and Billy Harris mixing up an Asian Pear Fizz

 

In his first episode, Harris joins William Grant’s Charlotte Voisey... Read more >

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