What We're Reading: September 10, 2014

 

The case for refrigerating tomatoes. [Serious Eats

 

Take a peek at the new PBS show, Food Forward. [Civil Eats

 

The man who brought cotton candy to the masses was … a dentist? [Priceonomics

 

Before it gets too cold outside, try a Champagne popsicle. [FoodBeast

 

From chicken tikka to General Tso’s, “ethnic”... Read more >

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Happy Hour: James Beard French Seventy-Fives

 James Beard's French Seventy-Fives

 

In homage to tomorrow's Chefs & Champagne, we present to you James Beard's take on the French 75, the classic mashup of gin and bubbly. While some recipes skimp on the spirit, Beard's version features a two-to-one ratio of gin to Champagne. God bless him.

 

Get the recipe here.

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On the Menu: Champagne Elegance

Champagne

At tomorrow's Beard House event, we’re celebrating everyone's favorite bubbly beverage in proper style. Returning chef Todd Hogan and his team will be serving up a showstopping menu of sustainable farmhouse dishes that will pair perfectly with the evening’s selection of Champagne. Check out the fizz-filled menu below, then click here to make your reservation. Hors d’Oeuvre Hot-Smoked Lamb Loin with Sweet Potato Cake and Spicy Tomato Jam Corn-Dusted Smelts with Lemon Aïoli Fava Bean Hummus with Black Truffle Pâté Housemade Duck Prosciutto with Blackberry Conserve and Bleu de Chèvre Pairing: Iron Horse Vineyards Unoaked Chardonnay 2008 Dinner

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Recipe Roundup: Recipes for a Celebration

champagne

You may have kicked your Christmas tree to the curb and sworn off cookies for the foreseeable future, but here at the James Beard Foundation we are keeping the jovial atmosphere alive as we gear up for a year of festivities in honor of our 25th anniversary. Here are some of our favorite recipes for a celebration. Oysters with Crisp Shiitakes, Scallions, and Roasted Shiitake Mignonette A duo of fried and roasted shiitakes offers a rich, earthy contrast against sweet and briny oysters. Blini with Caviar Use a domestic caviar like American sturgeon, paddlefish, or salmon to top these dainty Russian pancakes.

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Wine Wisdom: A Toast to Champagne

James Beard Foundation interview with Pascal Boyé of Nicolas Feuillatte

We asked Pascal Boyé, director of Champagne Nicolas Feuillatte sales in the Americas, to tell us what to eat with Champagne and why we should be drinking more of it.

James Beard Foundation: What’s your favorite Champagne from the Nicolas Feuillatte range?

Pascal Boyé: It sounds silly, but they are like my children and I love them all. However, I have to say my favorite is the Blanc de Blancs, which is made only with Chardonnay grapes. I love how crisp, fresh, and minty it is. It’s just fantastic.

JBF: What do you like to eat with Champagne?

PB: It depends on what’s being served. I enjoy Brut Champagne with sushi, Rosé with red meat, a Blanc de Blancs with white fish, and our Palmes d’Or Rosé, a vintage Champagne, with dessert.

JBF: It

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