On the Menu: Summer's Bounty

Chefs & Champagne The open sky, a beautiful field, and one big tent. Nothing says summer to us like our annual Chefs & Champagne event in the Hamptons. There’s sunshine, lots of bubbly, and of course, the best food of the season. All the usual suspects are there—heirloom tomatoes, strawberries, and plenty of fresh fish—lovingly dressed up by some of the most acclaimed chefs in the nation. What are we looking forward to? Missy Robbins’ ricotta sformato with zucchini, mint, and lemon; Marc Forgione’s watermelon soup with jumbo lump crab and wild clover honey; Craig Hopson’s duck confit and green mango salad with mizuna and honey vinaigrette; and

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Q & A: Garrett Oliver

Garrett OliverBrewmaster of the Brooklyn Brewery and author of The Brewmaster’s Table, Garrett Oliver knows his beer, how to make it, and what to eat with it. We got in touch with him to find out which restaurants have the best beer programs and his thoughts on the beer cocktail fad. James Beard Foundation: How did you get involved in beer and brewing? Garrett Oliver: I lived in London for a year in the mid-1980s and fell in love with traditional British beer. Then I traveled all over Europe and had great beers there, too. When I got home, I found that I could no longer drink American beer. It was 1984 and almost all American beers were mass-market concoctions that tasted like water. I started making beer at home so I’d have something nice to drink. It was a slippery slope, and I eventually fell in. JBF: What experience did you have before becoming brewmaster for the Brooklyn Brewery? GO: I went

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