Eye Candy: ​Lemon Balm Tarts with Raspberries and Rosé Jelly at Chefs & Champagne

Photo: David Chow

 

At last month's 25th anniversary of Chefs & Champagne®, our annual summer tasting party in the Hamptons, we honored television personality, chef, and cookbook author Carla Hall​ with flowing Champagne Taittinger, the wines of Wölffer Estate Vineyard, and delectable culinary offerings from a select group of over 40 celebrated chefs. During our much-anticipated fête, chef Colleen Grapes of New York City's Oceana served perhaps one of the daintiest desserts of the evening: subtly sweet lemon balm tarts with raspberries and a gorgeous rosé jelly, all sitting atop a crispy shortbread base. The bright lemon cream was given a burst of flavor from the ripe summer raspberries and couldn't look any prettier with a final flourish of garden flowers.... Read more >

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Eye Candy: ​Ecuadorian Shrimp Ceviche at Chefs & Champagne

Photo: David Chow

 

At last month's 25th anniversary of Chefs & Champagne®, our annual summer tasting party in the Hamptons, we honored television personality, chef, and cookbook author Carla Hall​ with flowing Champagne Taittinger, the wines of Wölffer Estate Vineyard, and delectable culinary offerings from a select group of over 40 celebrated chefs. During our much-anticipated fête... Read more >

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'Gram Worthy: Hong Kong Coconut Buns with Roasted Strawberries and Black Vinegar

 

If you love to see what happens behind the scenes in restaurants, drool over gorgeous food photography, and creep on your favorite chefs (we're majorly guilty of this!), then be sure to follow us on Instagram, where our editors deliver eye-catching dispatches from the Beard House and beyond. 

 

At last weekend's 25th anniversary of Chefs & Champagne®, our annual summer tasting party in the Hamptons, we honored television personality, chef, and cookbook author Carla Hall​ with flowing... Read more >

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Happy Hour: Q&A with Roman Roth of Wölffer Estate Vineyard

 
For the last 17 years, the postcard-perfect Wölffer Estate Vineyard, located in the Hamptons, has hosted our annual summer tasting, Chefs & Champagne®—which takes place tomorrow! We caught up with winemaker and partner Roman Roth to discuss his favorite summertime wines and what’s on the horizon for Wölffer.

 

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JBF: What are your favorite wines to drink in the summer?

RR: A dry rosé, riesling, or white blend is perfect for the beach or the pool. Our barrel-fermented (balanced and not overoaked!) Perle Chardonnay is a perfect match for fresh-caught local striped bass.

 

 

JBF: It’s no secret that rosé is a popular choice for summer. What do you like to eat with it?

RR: My ultimate rosé pairings are crabcakes and lobster rolls—especially when made with fresh, local seafood. I also love rosé... Read more >

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Throwback Thursday: Martha and Marcus at Chefs & Champagne

Photo by Kent Miller

 

As we gear up this weekend to celebrate the 25th anniversary of Chefs & Champagne, our annual tasting party in the Hamptons, we can't help but be nostalgic for years past. This TBT, we look back at JBF Award winners Marcus Samuelsson and Martha Stewart sampling dishes under the C&C tent. Stewart, a Chefs & Champagne regular, was our honoree at the 2010 fête, and this year we continue the tradition of honoring women in our industry by toasting Daytime Emmy Award–winning chef and cookbook author, Carla Hall. Check out this year's menu, featuring dishes from over 40 chefs, including a number of JBF winners and nominees. There are still a few tickets left, so make sure to get yours now! We look forward to sharing some bubbly with you.

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Q&A with Patti Jackson of Delaware and Hudson

 

The past comes alive at Williamsburg’s Delaware and Hudson, where chef Patti Jackson introduces modern palates to her signature mix of farmhouse fare and resurrected regional cuisine. Inspired by the bounty of the Mid-Atlantic and the legacy of the past cooks and writers who tamed it, Jackson proudly straddles the line between homage and invention. In anticipation of her appearance at this summer’s Chefs & Champagne®, we chatted with Jackson about returning to the tent, highlights of her current menu, and the signature sandwich of her childhood summer adventures.

 

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JBF: What is the inspiration behind your dish for Chefs & Champagne?

 

PJ: I love bluefish and, given the focus of Delaware and Hudson, New Jersey bluefish is a great local product. Bluefish pâté has been on our menu several times over... Read more >

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Q&A with JBF Award Winner Tony Maws

 

Say the phrase “Boston fine dining,” and it’s hard not to think of Craigie on Main, JBF Award winner Tony Maw’s venerable slow-food mecca that has delighted tourists and Beantown locals for over a decade. Maws has expanded his local footprint with the more casual Kirkland Tap & Trotter, which applies his terroir-focused approach to the local gastropub. In anticipation of his appearance at our upcoming Chefs & Champagne®, we chatted with Maws about memories of family fishing, modern diners’ palates, and his personal gusto for grilling.

 

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JBF: What is the inspiration behind your dish for Chefs & Champagne?

 

TM: No grand epiphanies, really. I was just thinking that grilling out on a beautiful day... Read more >

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Q&A with JJ Johnson of the Cecil

 

New Yorkers across the five boroughs have been singing the praises of the Cecil’s unique blend of Afro-Asian-American cooking. No small part of that is due to its chef, JJ Johnson, a 2015 semifinalist for JBF’s Rising Star Chef of the Year and 2014 entrant in Forbes's “30 under 30.” After wowing Beard House diners back in January, Johnson returns to the Beard Foundation our 25th-anniversary Chefs & Champagne®​ tasting party in the Hamptons. We spoke to Johnson about finding inspiration through travel, the importance of family, and what technique he thinks deserves a little more love from American chefs and gourmands.

 

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JBF: What is the inspiration behind your dish for Chefs & Champagne?

 

JJ: I was inspired by an amazing... Read more >

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Q&A with Matt John Wells of Fung Tu

Photo by Todd Carroll

 

You won’t find chicken lo mein or chop suey at Fung Tu, the Chinese-American hot spot earning raves from the New York Times and Eater. Instead, chef Matt John Wells (alongside chef/owner Jonathan Wu) integrate the breadth of the American culinary spirit into the Chinese oeuvre, turning out inspired creations like “china-quiles,” which transforms ma po tofu into the classic Mexican brunch dish. Wells and Wu are bringing their elevated fusion fare to our upcoming Chefs & Champagne®. We sat down with Wells to get his take on his C&C debut, summer favorites, and what he thinks defines a chef’s personal cuisine.

 

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JBF: What is the inspiration behind your dish for Chefs & Champagne?

 

MJW: It was kind of on the fly! We had to... Read more >

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Q&A with Amanda Cohen of Dirt Candy

 

Amanda Cohen does not run a vegetarian restaurant. Instead, Dirt Candy, her perennially packed New York City hot spot, is a palace for produce, simultaneously a shrine to and science lab for the myriad possibilities of vegetable-based cooking. Cohen is taking her green thumb to the Hamptons for the 25th anniversary of our Chefs & Champagne® fundraiser, so we chatted with her about moving to “Big Candy,” the public’s appetite for vegetables, and what’s she’s bringing to Wölffer Estate Vineyard.

 

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JBF: What is the inspiration behind your dish for Chefs & Champagne?

 

AC: I’m serving one of Dirt Candy’s most iconic dishes: tomato! It’s tomatoes with smoked feta, tomato cake, and tomato leather. A long time ago, I was developing a tomato dessert, but rapidly realized that I could have a lot more fun making... Read more >

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