Eye Candy: Beets and Berries

Matthew Lighnter's beets, berries, and meringue at the James Beard House Matthew Lightner, chef of Castagna in Portland, Oregon, and one of Food & Wine's 2010 Best New Chefs, served this unique and texturally playful dessert at his recent Beard House dinner. It was composed of dehydrated beets, Oregon berries, salted meringue, and tarragon. See more photos of his menu here.

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Eye Candy: Beet Meringues with Crème Fraîche and Caviar

George Mendes, who has earned raves for his Iberian-inspired cuisine at Aldea, prepared these ethereal beet meringues at his recent Beard House dinner. Click here to see more photos of his gorgeous menu.

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Eye Candy: Beard House

Strawberry soup Pastry chef Jennifer Yee of Aureole served this cold strawberry soup at the Beard House last Tuesday. To keep the sweetness in check, she included a scoop of tangy queso fresco ice cream and a teetering slab of ancho meringue. Take a look at more pictures from the meal, which also featured the cooking of JBF Award winner Chris Lee, Jason Dady, and Daniel Patino. August 25, 2009, The Beard House, NYC (Photo by Erin Gleeson)

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