On the Menu: December 5 through December 11

A view of the Beard house from the back patio. Here’s what’s happening at the Beard House and around the country next week: Sunday, December 5, 6:30 P.M. 9th Annual Greens Holiday Party Join the James Beard Foundation Greens (foodies under 40) as we celebrate the holidays with great food and drink at the 9th Annual JBF Greens Holiday Party at the historic James Beard House.  Don't miss this chance to explore our muse's home and sample culinary delights from some of the city's most exciting chefs. A selection of fine wines from Palm Bay Imports and Stella Artois beers will be served to keep everyone in good spirits. Guests will leave with a goody bag and heaps of holiday cheer. Monday, December 6, 6:00 P.M. Friends of James Beard Benefit: Richmond, VT Winter Feast in

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Q & A with Angela Miller, American Cheesemaker

Angela Miller's Hay FeverEver wonder what it’s like to move out to a farm, raise a few goats, and craft artisanal cheese? Well, Angela Miller, high profile Manhattan career woman, decided to do just that. Unsatisfied with her life as it was, Miller and her husband purchased a farm in Vermont, restored it to its old glory, and started raising Oberhaslis goats. We caught up with her recently at Beard on Books (discussing her new book, Hay Fever) to chat about the positive, the negative, and how she wouldn’t change a thing about her life on the Consider Bardwell Farm. Describe an average day on the farm. I’m off and running as soon as I wake up at 5:00 A.M. First my team and I have to sanitize the milking equipment,

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On the Menu: July 11 through July 17


Beard House Here’s what’s happening at the Beard House next week: Tuesday, July 13, 7:00 P.M. Summer Rosé Dinner Scott Anderson is a chef to watch. Endlessly creative, he’s got the technical chops to back up his interpretive American cuisine, an enticing blend of seasonal ingredients, and edgy preparations. Find out why critics think Elements has just the right chemistry at this summer-inspired dinner accompanied by rosé wines from around the world. Wednesday, July 14, 12:00 P.M. Beard on Books In Hay Fever: How Chasing a Dream on a Vermont Farm Changed My Life, Angela Miller tells the story of how she fled her

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America's Classics: Al's French Frys, South Burlington, VT

America's Classics Award–winning restaurants have timeless appeal and are beloved in their regions for quality food that reflects the character of their community. Over the next few weeks, we'll be spotlighting the eateries that earned this prestigious distinction in 2010. Founded by Al and Genevieve Rusterholz in the late 1940s, Al's French Frys was originally housed in a small hut, open to the elements. Many Chittenden Countians encountered Al’s French Frys stand at the Champlain Valley Fair, where it earned a reputation that has endured for more than half a

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On the Menu: April 25 through May 1

Here’s what’s happening at the Beard House next week: Monday, April 26, 7:00 P.M. Sustainable Seafood Feast At the intimate Copper Beech Inn, acclaimed executive chef Tyler Anderson finds inspiration in the Connecticut River Valley, creating New England–inflected modern American dishes. An alum of Vermont’s Equinox and Colorado’s RockResorts, Anderson has designed a magnificent menu for this feast, pairing pristine local produce with the finest sustainable seafood. Tuesday, April 27, 7:00 P.M. Le Cirque Spectacular Though the recent multimillion-dollar reopening of Le Cirque marked a new era in the storied restaurant’s 30-

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On the Menu: March 21 through March 27

Here’s what’s happening at the Beard House and around the country next week: Sunday, March 21, 3:00 P.M. Friends of James Beard Benefit A once-in-a-lifetime gathering of New Orleans chefs. This walk-around tasting is a benefit for the James Beard Foundation, America's preeminent culinary Foundation. Monday, March 22, 7:00 P.M. Team Vermont Writing about Vermont’s culinary renaissance in the New York Times, Mark Bittman raved that the state’s new locavore cuisine “can hold its own anywhere in the world.” Join us as the chefs at the forefront of this gastronomic movement treat Beard House diners to a taste of the

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