Eye Candy: Raspberry–Pistachio Linzers

Raspberry–Pistachio Linzer

 

An enduring staple of New York City’s dining landscape, Gramercy Tavern beckons both loyal patrons and global travelers with its masterful contemporary American cuisine, warm atmosphere, and unparalleled hospitality. At our recent Chefs & Champagne®, JBF's annual summer tasting party in the Hamptons, the iconic JBF Award–winning restaurant's pastry chef, Miroslav Uskokovic, served these elegant raspberry–pistachio linzer cookies. Our guests at the outdoor fête paired Uskokovic's delightful treats with flowing Champagne Taittinger... Read more >

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Eye Candy: Oysters with Horseradish Ice and Caviar

Oysters with Horseradish Ice and Caviar

 

New York City epicureans flock to Brooklyn's Maison Premiere for its innovative cocktail program, sumptuous seafood offerings, and sultry, Belle Époque–inspired atmosphere. At our recent Chefs & Champagne®, JBF's annual summer tasting party in the Hamptons, Maison Premiere chef Lisa Giffen served these elegant oysters with horseradish ice and caviar. Our guests at the outdoor fête paired Giffen's refreshing oysters with flowing Champagne Taittinger​ and the wines of Wölffer Estate Vineyard for a perfect summer bite.

 

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Throwback Thursday: Tom Colicchio at Chefs & Champagne '91

Colicchio

 

Here's Tom Colicchio at 1991's Chefs & Champagne, where he prepared grilled squab pastrami with caraway foccacia and corn relish. That year's benefit was held at the Water Mill estate on August 24.

 

Chefs & Champagne now takes place at Wölffer Estate Vineyard, but the rest of the formula endures: talented chefs, elegant food, and endless bubbly. Check out pictures from this year's event on our Facebook page

 

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Eye Candy: Valrhona Caraïbe Chocolate–Apricot Parfait with Rice Krispies–Cocoa Nib Crunch

Valrhona Caraïbe Chocolate–Apricot Parfait with Rice Krispies–Cocoa Nib Crunch

 

Here's another mouthwatering snapshot from last weekend's Chefs & Champagne®, our annual summer tasting party in the Hamptons, where we honored James Beard Award–winning chef, restaurateur, cookbook author, and media personality Bobby Flay. Our much-anticipated fête featured flowing Champagne Taittinger​, the wines of Wölffer Estate Vineyard, and delectable culinary offerings from a select group of over 40 celebrated chefs. Among them was this innovative Valrhona Caraïbe Chocolate–Apricot Parfait with Rice Krispies–Cocoa Nib Crunch crafted by pastry chef George McKirdy of Astor Bake Shop in Queens, NY. These sweet little bites were so popular that many guests went back for seconds (and thirds!) before finishing their rounds through the savory courses. Now that's... Read more >

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Eye Candy: Tristar Strawberry–Blond Chocolate Tarts with Marshmallow and Lemon Verbena

Tristar Strawberry–Valrhona Dulcey Blond Chocolate Tarts with Marshmallow and Lemon Verbena

 

At last weekend's Chefs & Champagne®, our annual summer tasting party in the Hamptons, we honored James Beard Award–winning chef, restaurateur, cookbook author, and media personality Bobby Flay 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, pastry chef Stephen Collucci from New York City's renowned Colicchio & Sons served these stunning treats: bite-sized tarts made with tristar strawberries, Valrhona dulcey blond chocolate, marshmallow, and lemon verbena. They were almost too pretty to eat—but, rest assured, not a single one went to waste. 

 

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Throwback Thursday: Chefs & Champagne 1998

Chefs & Champagne 1998

 

Chefs & Champagne, our annual summer tasting party in the Hamptons, is a longstanding tradition at the James Beard Foundation. It's an opportunity to gather with friends (and celebrities!) in a spectacular setting, sample food from some of the nation's finest chefs, and, of course, indulge in flowing bubbly. In 1998, our Chefs & Champagne event honored Florence Fabricant, celebrated cookbook author and New York Times columnist. The party's roster was stacked with the most talented chefs from across the country, including: Marcus Samuelsson of Aquavit, who would receive the James Beard Award for Rising Star Chef just a year later; Laurent Gras of the Waldorf Astoria's Peacock Alley; and Michael Lomonaco formerly of Windows on the World. This year's Chefs & Champagne will take place on Saturday, July 26, and the guest of honor is the inimitable Bobby Flay. 

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On The Menu: Week of July 21

In the Beard House Kitchen

 

Monday, July 21, 7:00 P.M 
New England Summer 
Though they were pitted against each other as semifinalists for the 2014 JBF Best Chef: Northeast award, Tyler Anderson and Joel Viehland will be putting their friendly competition aside to collaborate on this elegant Beard House dinner. The chefs, who share a commitment to sustainability and impeccable ingredients, will prepare a lovely New England–inspired seasonal menu

 

Tuesday, July 22, 7:00 P.M 
Allure of Southeast Asia
Leah Cohen gained fame as a Top Chef contestant, but she proved her culinary chops with the opening of the New York Times two-starred Pig and Khao, where she serves creative contemporary iterations of foods from her mother’s native Philippines. For this dinner, Cohen has designed a menu to showcase the cuisines of... Read more >

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JBF in the News: Kris Moon Talks Chefs & Champagne®

Chefs & Champagne

 

Over the long weekend, JBF's Kris Moon appeared on Fresh 102.7 to discuss Chefs & Champagne®, our upcoming fundraiser in the Hamptons featuring guest of honor Bobby Flay. Kris also touched upon the JBF Scholarship Program, the 2014 JBF Food Conference, James Beard Foundation's Taste America®, and more. Listen to the full interview here.

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Throwback Thursday: Bobby Flay at the Beard House

 

In this week’s Throwback Thursday, we look at the very first JBF Greens event, held way back on February 15, 1996. The dinner, titled Mediterranean Magic, showcased the talents of Stephen Kalt, Matthew Kenney, Mario Batali, and none other than this year’s Chefs & Champagne guest of honor, Bobby Flay. The menu remains surprisingly relevant, featuring dishes like chickpea pancakes and squid-ink pasta. In 1996, chef Flay was the “desperado of cocina espagnole at his hotter-than-hot Bolo.” Today, almost twenty years later, he’s still receiving rave reviews at his newest hit restaurant, Gato. Read on for the full menu for Mediterranean Magic, and see Flay’s acclaimed cooking in action at Chefs & Champagne on July 26!

 

 

Mediterranean Magic

 

Mario Batali... Read more >

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