What We're Reading: December 31, 2014

 

Why do Midwesterners eat pork and sauerkraut on New Year’s? A look into regional lucky foods and their origins. [Serious Eats

 

Keep your New Year’s Champagne bubbly for up to a week thanks to a new preservation system. [Fork in the Road

 

Airports are revamping their dining options with farm-to-table fare. [NYT

 

The FDA and EPA raise concerns about nanosilver in our food. [... Read more >

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What We're Reading: December 29, 2014

 

Popping bottles in the ice, like a blizzard: a history of Champagne in hip hop. [FWF

 

The meat industry is pushing Congress to reverse a new country-of-origin labeling law. [Star Tribune

 

Get your almond butter now: California’s limited water supply may threaten future nut production. [NYT

 

MicroGreens, a new cooking initiative in Washington, D.C., aims to get kids to teach their parents healthy habits and recipes. [Civil Eats]... Read more >

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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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