Throwback Thursday: Martha and Marcus at Chefs & Champagne

Photo by Kent Miller

 

As we gear up this weekend to celebrate the 25th anniversary of Chefs & Champagne, our annual tasting party in the Hamptons, we can't help but be nostalgic for years past. This TBT, we look back at JBF Award winners Marcus Samuelsson and Martha Stewart sampling dishes under the C&C tent. Stewart, a Chefs & Champagne regular, was our honoree at the 2010 fête, and this year we continue the tradition of honoring women in our industry by toasting Daytime Emmy Award–winning chef and cookbook author, Carla Hall. Check out this year's menu, featuring dishes from over 40 chefs, including a number of JBF winners and nominees. There are still a few tickets left, so make sure to get yours now! We look forward to sharing some bubbly with you.

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What We're Reading: July 23, 2015

 

 

You’ve mastered the art of eating the ramen burger, now it’s time to tackle the recipe. [Food Network]

 

Inside the buttery, flaky, imaginative world of the Cronut king.  [Eater NY]

 

A Connecticut fast food chain is pushing the protein limits with their cricket milkshake. [MUNCHIES]

 

Ice cream guru, Jeni Britton Bauer, shares her secrets to surviving a crisis. [Yahoo Food]... Read more >

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Ask a Chef: Proof + Pantry's Julio Peraza

 

Newly appointed as executive chef of Dallas’s Proof + Pantry, Julio Peraza lands at the James Beard House tonight to serve up some seasonally-inspired American fare. We chatted with Peraza about where he likes to eat when he's in town, what chef he'd like to dine with during his visit, and how to make his delectable snow crab salad (pictured above and recipe here).

 

Peraza is a 13-year veteran of the restaurant industry who hails from El Savador. His extensive resume boasts hot spots like the St. Regis Hotel in Kauai, Michael Mina’s American Fish at the Aria Hotel in Las Vegas, and David Myers’s Comme Ça in Los Angeles. He also helmed... Read more >

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Video: How to Make Fattoush

 

We've partnered with Simmer, a new app that allows you to generate step-by-step recipe videos that you can create, watch, and share from your very own kitchen. In the coming weeks and months, we'll continue sharing instructional videos that will teach you how to create tantalizing dishes from JBF Award winners, Beard House chefs, and even Beard himself, all prepared in James Beard's historic New York City kitchen.

 
 

Stuck with leftover pita bread and not enough falafel to fill it with? Instead of grinding it up for... Read more >

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What We're Reading: July 22, 2015

 

For a dessert mash-up that’s truly “appeeling,” try the banana split pie. [The Kitchn

 

How to seed a hot pepper without endangering your hands or your eyes. [Food52

 

It’s not just for pancakes or biscuits: chefs dish on alternative uses for buttermilk. [Serious Eats

 

Scientists may have discovered the first society to raise chickens for their meat. [... Read more >

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Jonathon Sawyer, Part Two: Tuna and Trash Fish

Photo by Billy Delfs

 

In part two of our interview with Jonathon Sawyer (read part one here), the tireless activist and JBF Award winner explains why nobody should be eating bluefin tuna, how people can eat more sustainable seafood, and why trash fish is delicious.

 

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JBF: You recently wrote a piece for Esquire where you state that you’ve given up tuna. Do you still cook with it for your restaurants or any other events?

 

Jonathon Sawyer: No, we would never do that. I can say this with a fair amount of confidence, there’s really only ever been tuna in our restaurants once, and it was maybe about three-and-a-half years ago, at Noodle Cat. A chef that was new to the company did a special with some tuna. I think that’s literally the only time it’s ever been in the restau... Read more >

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5 Easy Ways to Use Up Summer Fruit Before It Goes Bad

 

Summer fruit is so precious and fleeting, sometimes it can be hard to hold back at the market. We come home loaded down with baskets of cherries and blueberries, quarts of tiny plums and fuzzy peaches. And inevitably some of it ends up crossing the line between peak ripeness and too-mushy-to-eat-raw, and we toss it. But this summer, make it your mission not to let over-ripe fruit go to waste. Transform those bruised nectarines, mushy apricots, and smashed strawberries into jams, scones, homemade cocktails, smoothies. Make the most of the season. Leave no stone fruit unturned. Here's how:

 

1) Make a hodgepodge compote: peel and dice whichever fruits have become mushy and over-ripe: peaches, apricots, cherries, rhubarb, it doesn't matter. In a medium saucepan, combine the fruit, a squeeze of lemon, and a couple of heaping tablespoons of granulated sugar. Simmer on low heat until the fruit has broken down and the mixture is beginning to thicken, about 10-15 minutes. Taste. If it's too tar... Read more >

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What We're Reading: July 21, 2015

 

Peeling peaches is as easy as pie with this knife-free technique. [The Kitchn

 

New research suggests focusing on quality over quantity when it comes to caloric intake. [Food Network

 

From farm waste to fresh cheese: how dairy farmers are making sustainability profitable. [Good Eats

 

Experiment with this recipe for cream-free chocolate ganache. [... Read more >

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Eye Candy: Yonsei Oysters with Uni, Ikura, and Ponzu

 

Chef Kyle Itani honed his skills at Yoshi’s in San Francisco before moving across the Bay to open Hopscotch Oakland, where he serves simple but artfully conceived American fare with Japanese touches. The cozy restaurant earned a three-star review from San Francisco Chronicle food critic Michael Bauer, who raved that Hopscotch “deserves a huge following.” And after his recent Beard House dinner, you can count us in as one of his many fans. We were wowed by his signature Yonsei oysters with creamy uni, briny ikura, and citrusy ponzu. A hit amongst many, chef Itani's regional American fare was replete with surprising and inviting Asian flavors.

 

View this event's menu and details here... Read more >

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Q&A with Patti Jackson of Delaware and Hudson

 

The past comes alive at Williamsburg’s Delaware and Hudson, where chef Patti Jackson introduces modern palates to her signature mix of farmhouse fare and resurrected regional cuisine. Inspired by the bounty of the Mid-Atlantic and the legacy of the past cooks and writers who tamed it, Jackson proudly straddles the line between homage and invention. In anticipation of her appearance at this summer’s Chefs & Champagne®, we chatted with Jackson about returning to the tent, highlights of her current menu, and the signature sandwich of her childhood summer adventures.

 

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JBF: What is the inspiration behind your dish for Chefs & Champagne?

 

PJ: I love bluefish and, given the focus of Delaware and Hudson, New Jersey bluefish is a great local product. Bluefish pâté has been on our menu several times over the... Read more >

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