On the Menu: Georgia Wine Table

Steven Hartmand and Maria Le RouxSteven Hartmand and Maria Le Roux

American wine aficionados know that a winery renaissance is taking place across North Georgia, where a new wave of vintners is producing wines of truly exceptional quality. One such winemaker is Maria Le Roux of Montaluce Winery, who will be pairing her vineyard’s offerings with the artisan-inspired cuisine of executive chef Steven Hartman at tomorrow night's Beard House dinner. Check out the tempting menu below, then click here to make a reservation. Hors d’Oeuvre Springer Mountain Chicken Liver Mousse with Mead Macarons and Honey-Roasted Peanuts Pickled

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On the Menu: Bryan Voltaggio

Bryan Voltaggio Since making it to the finale on Top Chef, Bryan Voltaggio has been on fire, earning a 2010 JBF Best Chef nomination and the widespread praise of critics and diners. At tonight's Beard House dinner, chef Voltaggio will treat guests to a taste of his electrifying, modern cuisine. The event is booked solid, so we're left to only imagine what it will be like to feast on his menu, which is listed below: Hors d’Oeuvre Celeriac Macarons with Foie Gras and Cara Cara Orange Lobster Crackers with California Estate Osetra Caviar, Chives, and Crème Fraîche Chips and Dip > Ibérico Lomo and Barbecue Potato Chip Edible Mojitos with Sea Foam Crispy Hay–Smoked Oysters with Ramps Pairing: Champagne Gardet Chigny-Les-Roses Brut Reserve NV Dinner Spring Garden > Beets with Timothy Hay–Smoked Carrots, Radishes, Soil, Fiddleheads, and Sheep’s

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On the Menu: Spring Teatime Lunch

Erica Leahy and Andrea LekbergErica Leahy and Andrea Lekberg

Looking for some Sunday-afternoon plans? Savor a sophisticated high tea–inspired luncheon prepared by the talented team behind the Artist Baker, a highly acclaimed boutique bakery. Pastry chefs Andrea Lekberg and Erica Leahy, both alums of prestigious eateries such as Craft, db Bistro Moderne, Sweet Melissa’s Patisserie, and Pichet Ong’s Batch, have designed an impeccably seasonal menu for this Sunday's Beard House lunch. Have a look at the menu below (you'll find a recipe!) and then click here to make your reservation.

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Recipes: St. Patrick’s Day Dinner

guinness Skip the green beer this St. Patrick's Day and prepare this homey yet sophisticated menu of Irish-inspired dishes instead. Irish Potato Soup with Cheese and Red Ale Top this comforting soup with crisp, crumbled bacon. If you can't find Kerrygold Dubliner cheese, substitute a sharp aged cheddar. Corned Beef with Parsley Sauce Evoke the Emerald Isle with this classic corned beef recipe from food writer Colman Andrews—made with nary a drop of food coloring. Irish Soda Bread A traditional Irish meal would not be complete without this staple of the country's cuisine. Irish soda bread can be made with all-

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Sunday Supper at Chelsea Market Menu

Sunday Supper We've already revealed who will cook at Sunday Supper at Chelsea Market; now we're thrilled to share the marvelous menu. Check it out below! (Note: Sunday Supper is sold out, but you can call the JBF reservations department at 212.627.2308 to get a spot on the wait list. Pricing info can be found here.) Reception Butternut Squash Samosas Duck Empanadas with Spring Onion Salsa Verde Mini Chicken Bahn Mi Sandwiches Local Vegetable Soup Assorted Maki and Sushi Dinner Roasted Hawaiian Hearts of Palm Salad with Blood Oranges, Grilled Shiitakes, and Brown Butter–Verjus Vinaigrette

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On the Menu: Valentine's Tea

Valentine's Day candies Treat your valentine to a romantic afternoon tea prepared by an all-star group of New York chefs. (See the full lineup here.) The incredible talents collaborating on this feast will tempt diners with a decadent selection of delicate savories and tempting sweets. Check out the menu below, then click here to secure your spot. Sweets Plain and Chocolate–Sweet Herb Scones with Kumquat Marmalade Irish Tea Brack Petits Fours Glacés Lemon–Lavender Jewels Miniature Mallomars (Get the recipe!) Dark Chocolate–Dipped Cinnamon Meringues Pear–

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On the Menu: Valentine's Tea

Valentine's Day candies Treat your valentine to a romantic afternoon tea prepared by an all-star group of New York chefs. (See the full lineup here.) The incredible talents collaborating on this feast will tempt diners with a decadent selection of delicate savories and tempting sweets. Check out the menu below, then click here to secure your spot. Sweets Plain and Chocolate–Sweet Herb Scones with Kumquat Marmalade Irish Tea Brack Petits Fours Glacés Lemon–Lavender Jewels Miniature Mallomars (Get the recipe!) Dark Chocolate–Dipped Cinnamon Meringues Pear–

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On the Menu: Michael Chiarello

Michael Chiarello Many vintages ago at Tra Vigne, Top Chef Masters finalist Michael Chiarello’s local, Italian-inspired cooking helped define Napa Valley’s wine-friendly cuisine. Now at Bottega on his own vineyard, he and chef de cuisine Nick Ritchie continue to craft a personal, Mediterranean-based cuisine. Here's what he'll be serving at the Beard House this Wednesday: Hors d’Oeuvre Pesto and Burrata Arancini Grilled Lamb Spiedini with Coal-Roasted Vegetable Purée and Pine Nut Agrodolce Ancient Grain Polenta with Wild Mushrooms and Balsamic–Game Sauce Pairing: Schramsberg Blanc de Blancs 2006 Dinner Angry Ahi Tuna Crudo with Crispy Basil, Garlic, Serrano Chilies, and Orange Pairing: Ruinart Blanc de Blancs NV Roasted Butternut Squash with Porcini, Caramelized Shallots, Burrata, and Balsamic Caviar Pairing: Chiarello Family Vineyards

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On the Menu: Richard Blais

Richard Blais Fans of Top Chef know Richard Blais for his hyper-modern technique and creative reinventing of classic cuisine. For tonight's unique event, the superstar chef will stay true to form, serving a menu of elegant dishes inspired by the haute hamburgers offered at his renowned Flip Burger Boutique. Here's the menu: Hors d’Oeuvre Scotch Eggs with Chorizo and Pimentón Spanish Mackerel Tartare with Passion Fruit Thai-bouleh Swedish Meatballs Chaud-Froid Pairing: Champagne Henriot Brut Souverain Dinner An Egg with Breakfast Flavors Pairing: Trimbach Cuvée Frédéric Émile Riesling 2004 Spanish Mackerel Crudo with Fried Chicken and Sesame Seed Ice Cream Pairing: Hubert Lamy Les Tremblots Puligny-Montrachet 2007 Border Spring Farms Lamb with Aromatic Yogurt and Kaffir Lime Pairing:

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