Eye Candy: Chefs & Champagne®

Chefs and Champagne Guest of honor Martha Stewart and participating chefs raise their Champagne flutes to toast another successful Chefs & Champagne®, which was held on Saturday at Wölffer Estate Vineyard in the Hamptons. Click here to see more sights and tastes from the event.

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On the Menu: Chefs & Champagne

Time to break out the Champagne flutes—Chefs & Champagne is almost here! This year we are honoring Martha Stewart her work in bringing elegant and approachable cuisine to an ever-expanding audience. Check out who and what is on the menu below. Wolfgang Ban and Eduard Frauneder Cabbage Hill Farm Pork Belly with Corn and Elderflower Licorice Nicolas Cantrel Tartare de Thon > Tuna Tartare Heather Carlucci-Rodriguez Watermelon and Whipped Flan Parfait Dale Carty Island-Marinated Conch Salad with Japanese Seaweed and Crispy Coconut Flakes Maneet Chauhan Blue Corn–Crusted Scallops Jeremy Culver Scallop Ceviche with Melon, Lemongrass, and Cashews

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On the Menu: July 18 through July 24

Guests enjoy dinner in the Beard House dining room. Here’s what’s happening at the Beard House and around the country next week: Tuesday, July 20, 6:30 P.M. Sunset Summer Cruise Looking for dinner and a view? Guests on this sumptuous sunset cruise will enjoy panoramic vistas of the New York City skyline and an impeccable, regionally inspired menu of canapés prepared by Larry Forgione protégé Philip Campanella while sailing around Manhattan on the magnificent Valiant Yacht. Tuesday, July 20, 6:30 P.M. The Farm Stand The JBF Greens and Food Bank For New York City Young Professionals are joining forces once again for an evening of all things local and sustainable. Guests will sample great food prepared by some of New York City's most talented farm-dedicated chefs and herb

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Recipe: Nectarine and Blackberry Cobbler

Jennifer Giblin Cobbler Nectarines and blackberries are a harmonious, tart-and-sweet pair, and this delicious cobbler from Blue Smoke's Jennifer Giblin puts the combination to good use. The recipe is fairly easy to throw together in an afternoon, making it a perfect dessert for Sunday dinner.

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Chefs & Champagne Auction: Charleston, South Carolina Getaway

Charleston carriageThe Chefs & Champagne online auction is still going strong! We're still adding exciting packages, like this amazing trip to Charleston, a culinary stronghold that has produced the past three winners of our Best Chef: Southeast Award. You and a guest will spend one night at the luxurious, oceanfront Sanctuary Hotel at Kiawah Island Golf Resort and one night at the Mills House in the historic heart of the city. Take in the area's culinary marvels with a $100 gift certificate towards a dazzling seasonal, Southern-inflected dinner at McCrady's, home of 2010 JBF Award winner Sean Brock. To ensure you see Charleston properly, upon check in you'll receive a VIP Pass to the

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Chefs & Champagne New York Online Bidding Has Begun!

Resto

Chefs & Champagne, our annual tasting event in the Hamptons, is still over two weeks away, but the excitement of our silent auction has already begun. One of our favorite items is this large format feast at New York City's Resto. Should you win this package, your task is simple: find seven friends and pick an animal from one of Resto's many purveyors. The rest is up to the restaurant's talented chef, Bobby Hellen. He'll prepare a spectacular feast for you and your guests using the entire animal you've selected, whether its cochon du lait, lamb, or spring goat. This is an experience that is not to be missed!

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Recipe: Chamomile Panna Cotta

chamomile panna cotta This innocent dessert from Tiffany MacIsaac (who oversees sweets at Washington D.C.'s Birch & Barley) was one of our favorite bites at last year's Chefs & Champagne. The panna cotta is inflused with the stems and daisy-like blooms of chamomile, which has recently started showing up in bunches at farmers' markets. MacIsaac's souped-up version (pictured above) enlisted pecan granola, apricot foam, and blueberry compote—a tasty lesson in textural contrast. But the creamy and floral foundation is wonderful alone, and adds a romantic touch to an unfussy summer meal.

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