News Feed: June 16
Champagne-style wines that thrive in the American desert. [NYT]
The lowdown on carrot tops. [Chow]
Expectations for Angelo Sosa's Top Chef performance are already high. [LAT]
Michelle Obama's healthy-eating campaign catches on with
Eye Candy: Beard House
A variety of heirloom carrots soak up a generous dollop of butter in the Beard House kitchen. Take a look at more photos from the dinner prepared by Mark Porcaro, Jason Banusiewicz, and Tak Kuen "Tommy" Choi of Boston's Top of the Hub.
(Photo by Lisa Ozag)
Recipe: Carrot–Vadouvan Soup
Named Chef of the Year by Esquire in 2008, Dominique Crenn is at the helm of San Francisco’s Luce, where she expertly prepares internationally influenced California cuisine. At her Beard House dinner this past February, Crenn served this sophisticated vegetarian soup, which is accented with vadouvan, a fragrant spice blend from southern India.
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