Recipe: Chilled Tomato Soup
This crisp and bright tomato soup from Benoit’s Pierre Schaedelin was a huge hit at Chefs & Champagne—and it will be a huge hit at home once you see how easy it is to make. We recommend using heirloom tomatoes: the soup’s heat-free preparation will preserve the knockout flavor of those bulbous beauties.
On the Menu: Dinner with Alain Ducasse
Our first New York City Wine and Food Festival event is headlined by luminary French chef Alain Ducasse. He'll be joined by Adour's Joel Dennis and Benoit Bistro's Pierre Schaedelin in the Beard House kitchen, where the trio will prepare the ultimate dégustation of la grande cuisine française. Feast your eyes on the menu below:
Hors d’Oeuvre
Miniature Tarte Flambé
Herb and Ricotta Barbajuan
Gougères Mornay
Head Cheese
Jumbo Lump Crab with Celeriac and Apple Rémoulade
Citrus-Marinated Hamachi with Celery Hearts and Radishes
Wagyu Beef Tartare Canapés
Dinner
Foie Gras and Quince Terrine with Quince Marmalade and Gelée and Country Toast
Pumpkin Velouté with Golden Crouton
Steamed Halibut with Porcini Tarte Tatin
Roasted Pennsylvania Squab with Glazed Turnips and Sauce Salmis
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@beardfoundation
The folks at Martin Yan's @MYChinaSF are holding a Friends of James Beard Benefit on 6/9! Menu and other info here: http://t.co/LAFpnmRoec
This week on "Taste Matters", JBF's Mitchell Davis sits down with Bonnie Stern, aka "Canada's Julia Child" http://t.co/qjcnzFPznm
Next month at the #jamesbeardhouse: 2012 #jbfa winner Chris Hastings of Birmingham's Hot and Hot Fish Club http://t.co/n0qagSR1Y4
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