On the Menu: September 19 through September 25

Beard House Here’s what’s happening at the Beard House and around the country next week: Monday, September 20, 7:00 P.M. Artisanal Wine Celebration Husband-and-wife team Gabe and Katherine Thompson, along with business partner Joe Campanale, have hit three home runs with their unassuming trattorias and wine bars in the West Village. Former disciples of Batali and Bastianich, this talented trio has wowed trendy downtowners and critics alike with their carefully selected wine lists and delicious Italian fare. Tuesday, September 21, 7:00 P.M. California Dreams At the Desert Springs Resort & Spa, a luxurious oasis in the Coachella Valley, the hotel’s culinary program highlights the produce of this prolific agricultural region. The resort’s

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Recipe: Poached Shrimp with Creamed Corn, Marinated Tomatoes, Butter Beans, and Basil

Poached Shrimp with Creamed Corn, Marinated Tomatoes, Butter Beans, and BasilTop Chef finalist Kevin Gillespie brought his relaxed, Southern-inflected cooking to the Beard House last month, sending out dishes like this poached shrimp with corn, tomatoes, butter beans, and basil. His recipe enlists laughing bird shrimp, a tiny variety that's sustainably raised on the coast of Belize. (We hear that you can sometimes order them through Fresh Direct, but you could also use another type of small shrimp instead.) Green, broad, and flat, butter beans are easy to come by in the South. Lima beans, which we've recently spotted in our local farmers' markets, make a fine substitute.

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Eye Candy: Tattooed Top Chef

Kevin Gillespie of Top Chef The heavily-inked Kevin Gillespie, who repeatedly wowed the judges on the last season of Top Chef, pipes a cream sauce onto fig and country ham canapés in the Beard House kitchen. Check out more photos of the chef's Southern-style meal.

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On the Menu: June 27 through July 3


Walking up the Beard House back stairs Here’s what’s happening at the Beard House and around the country next week: Monday, June 28, 7:00 P.M. Atlanta’s Rising Star A 2010 JBF Rising Star award semifinalist, Kevin Gillespie gave the Voltaggio brothers a run for their sous vide machines during last year’s Top Chef. The executive chef and co-owner of Woodfire Grill, Gillespie wowed the show’s judges with the same unpretentious, seasonally inspired cuisine with which he regularly impresses Atlanta diners. Tuesday, June 29, 7:00 P.M. Softshell Crab Extravaganza To help us celebrate one of the most precious moments of the culinary calendar year, David C. Felton, pastry chef Jessica Knik, and sommelier Brooke Sabel, of New Jersey’s much-buzzed-about Ninety Acres at Sir Richard

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Will Kevin Make the Team?

bocuse-edited We loved the Bocuse d’Or challenge on the last episode of Top Chef. Wondering what to do while you worry if Kevin will make the team? This weekend you can help support the 2011 American entrants and enjoy a little holiday cheer with Daniel Boulud at one of his Bocuse d’Or USA Foundation fund-raisers. Whether you prefer a holiday cooking class, a multi-course French feast, or a classic American brunch, Boulud is offering something for everyone.

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