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News Feed: September 26, 2012

by JBF Editors on September 26, 2012

chefs at the James Beard House

 

What else can you wrap in rice paper? [NPR]

 

A Maine meadmaker gets some help from a South African scientist. [NPR]

 

Your future Champagne bottles may come from England. [Atlantic]

 

Cops thought to be involved in Canadian cheese smuggling. [HuffPo]

 

... Read more >

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On the Menu: Champagne Elegance

by jbfauthor on February 06, 2012

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

by JBF Editors on January 23, 2012

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

by JBF Editors on December 13, 2011

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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News Feed: December 9, 2011

by jbfauthor on December 09, 2011

champagne What do chefs think will be trendy in 2012? [NRN] How to choose a ham for your Christmas dinner. [Chow] According to Bruce Palling, chefs let the creativity fly in 2011. [WSJ] A history of cookbooks by politicians. [Smithsonian]

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News Feed: Highlights from Saturday's Chefs & Champagne® New York

by jbfauthor on July 26, 2011

Chefs & Champagne® New York Eater goes to Chefs & Champagne: photos, observations, and a slideshow. [Eater] Grub Street also joined us on Saturday. [Grub Street] Marc Forgione spices up

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News Feed: June 30, 2011

by jbfauthor on June 30, 2011

plating in the Beard House kitchenJBF President Susan Ungaro promotes Gulf Coast seafood on Morning Joe. [MSNBC] Potato chips and Champagne: an unlikely pair, but crazy enough to work? [NYT] Saucy tweets from Michelin's NYC reviewers. [Eater] Grilling: the Argentinian way. [Chow] Chefs weigh in on getting the most bang for your buck. [F&W]

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Recipe: Champagne Jelly with Golden Raspberries

by jbfauthor on June 29, 2011

Champagne Jelly with White Raspberries and Mint While we're always game to kick off a meal with a glass of Champagne, we also love the idea of letting some bubbly spill into the dessert course. In this ethereal treat from chefs Scott Crawford and Steven Greene, Champagne is set into a shimmery, pearl-toned gelée, then garnished with a dab of crème fraîche and golden raspberries, which are milder in flavor than their red cousins. Get the recipe here.

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On the Menu: September 12 through September 18

by jbfauthor on September 10, 2010

A view of the Beard house from the back patio. Here’s what’s happening at the Beard House and around the country next week: Sunday, September 12, 12:00 P.M. Best of Boston Brunch Beloved Boston chef Andy Husbands is famous for the raucous pajama brunches he serves at Tremont 647 and Sister Sorel, where his big-flavored, globally inspired plates can rouse even the sleepiest of diners. For this NYC rendition, Husbands’s adventurous American cuisine will be accompanied by wines from Miner Family Vineyards. Monday, September 13, 7:00 P.M. Celebrity Chef Tour: Toronto Host Celebrity Chefs Lynn Crawford and Lora Kirk Guest Celebrity Chef Jonathan Waxman Barbuto/ NYC Celebrity Chef Tour events are dinners that benefit the James Beard Foundation, in

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Recipe: Spiced Peaches with Yogurt Panna Cotta, Raspberry Coulis, Champagne Gelée, and Basil

by jbfauthor on July 30, 2010

Christina Lee of Recette employs spherification to create Champagne caviar for this festive panna cotta, but you can make a simpler component at home without channeling your inner Ferran Adrià. Just use powdered gelatin to set a straightforward gelée—no calcium chloride bath required.

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