Two weeks ago we showed you Chefs & Champagne® New York in photos. Now we have three clips from various media outlets that reported from the bubbly-soaked scene. Watch them all below:
Here's Stephen Fried for Hamptons and Gotham magazines:
Here are some lovely images of Saturday's Chefs & Champagne from our talented (and heat-braving) photographers. (Click on thumbnails for larger versions.)
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We've arrived at the final day of our Emeril's Favorites Contest! We're giving you one more opportunity to answer a question about Emeril's favorite things for a chance to win a Emeril™ by T-fal® slow cooker!
Here's today's question: what is Emeril's favorite pastime?
Leave your answer in the comments section below. We will continue accepting responses to all contest questions, which you can find here, through the end of today. Good luck!
We hope to see you at tomorrow's Chefs & Champagne® New York,
After we tested these irresistible lamb ribs from the folks at DBGB, we gleefully nibbled them down to the bone in minutes. The dish is seasoned with an addictively piquant confetti of Aleppo pepper, coriander seeds, lemon zest, and parsley, which we're now rubbing on roast chicken and sprinkling over pasta.
You can find Daniel Boulud and Jim Leiken frying these up at Saturday's Chefs & Champagne, or you can
With Chefs & Champagne® New York now only two days away, our excitement is bubbling over! To celebrate, we're giving away an Emeril™ by T-fal® slow cooker. Want a chance to win it? All you have to do is correctly answer one of this week's questions about the 2011 Chefs & Champagne honoree, Emeril Lagasse, in the comments section below.
Today's question: what is Emeril's favorite ethnic food?
Correct answers submitted in response to any of this week's questions before 12:00 A.M. Eastern Standard Time on Saturday, July 23 will be
We've arrived at day three of our Emeril's Favorites contest! In anticipation of this Saturday's Chefs & Champagne® New York and its honoree, JBF Award winner Emeril Lagasse, we're giving away a Emeril™ by T-fal® slow cooker! If you correctly answer any of this week's questions about Emeril's favorite things, you'll have a chance to win. Answers will only be accepted in the comments section of this blog. You can see Monday's question
In this custardy corn pudding from Elizabeth Karmel of New York's Hill Country, puréed sweet corn is spiked with spices and thickened with cheeses to make a sinfully rich side that will stand its ground next to any bite of brawny barbecue. Chef Karmel prefers frozen shoepeg corn, a mild cultivar that's named after the tiny wooden pegs that were once used to attach shoe soles to uppers. If you can't find it, any corn in your local frozen-food aisle will work fine. Get the recipe here, or try the dish at Saturday's 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
JBF President Susan Ungaro talks Emeril Lagasse and Chefs & Champagne. [27East]
Chefs & Champagne in Gilt City. [Gilt City CityUnlisted]
Top ten reasons to attend Chefs & Champagne. [HipHamptons]
Guy Mirabelle among talented toques at CCNY. [Long Island Restaurant
After we tested these irresistible lamb ribs from the folks at DBGB, we gleefully nibbled them down to the bone in minutes. The dish is seasoned with an addictively piquant confetti of Aleppo pepper, coriander seeds, lemon zest, and parsley, which we're now rubbing on roast chicken and sprinkling over pasta.
You can find Daniel Boulud and Jim Leiken frying these up at Saturday's Chefs & Champagne, or you can
Light and fruity, this olive oil cake from Craft pastry chef Jennifer McCoy is the perfect warm-weather dessert. The accompanying quick raspberry jam, which is perfumed with the freshness and elegance of lavender, is delicious spread over other baked goods or stirred into yogurt. Get the full dessert recipe here, or taste it at this weekend's Chefs & Champagne® New York.
In this custardy corn pudding from Elizabeth Karmel of New York's Hill Country, puréed sweet corn is spiked with spices and thickened with cheeses to make a sinfully rich side that will stand its ground next to any bite of brawny barbecue. Chef Karmel prefers frozen shoepeg corn, a mild cultivar that's named after the tiny wooden pegs that were once used to attach shoe soles to uppers. If you can't find it, any corn in your local frozen-food aisle will work fine. Get the recipe here, or try the dish at Saturday's Chefs & Champagne® New York.
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