Greenhouse Gallery: Life on the Farm in Willamette Valley

Life on the Farm in Willamette Valley When Clare Carver isn't bringing the farm to table, she's vibrantly expressing it on canvas; her latest collection, Life on the Farm in Willamette Valley, is now on display at the Greenhouse Gallery at the Beard House. In a collaborative effort to produce what they love to eat and drink, Clare and her husband, Brian Marcy, run Big Table Farm, a 70-acre farm and winery in Oregon’s Willamette Valley. Her work is integrally linked to rural life: raising cattle, goats, and chickens, training draft horses, and producing Big Table Farm wines, which were recently poured at a Beard House dinner featuring Portland’s popular European-style gastropub, Clyde Commons. Clare’s paintings, which reflect her life and work on the 110-year-old homestead, have been exhibited throughout the Bay Area, the Northwest, and Australia, including solo shows in San Francisco, Napa, and Sonoma. She studied on the East Coast at Tyler School of Art and has traveled extensivel

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Recipe: Jehangir Mehta's Beef Kebabs

Jehangir Mehta's Beef Kebabs You’ve heard it before: that siren song of the grill, coaxing you to leave the safety of air conditioning with its promise of succulent, perfectly charred meats. Next time you succumb to temptation, have Jehangir Mehta’s recipe for grilled beef kebabs on hand. The dish is a cinch to prepare—just toss the beef with some tomatoes, onions, and spices like coriander and turmeric—and deliciously fun to gnaw off the skewer. You’ll be glad you endured nature’s sauna to make it. Get the recipe here.

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On the Menu: July 23 through July 28

It's a big week for the Beard Foundation, and we'd love for you to be a part of it! Saturday, July 23, 5:30 P.M. Chefs & Champagne® A beloved chef, Emeril Lagasse made cooking and good food fun with his popular TV show Emeril Live. In addition to this success, Lagasse is the chef/proprietor of 12 restaurants and the author of 15 cookbooks. We are thrilled to honor this talented culinarian at this year’s Chefs & Champagne for his contributions not only to the world of food, but also for his dedication to educational programs that help young people discover the wonders of the culinary arts. “What an honor to be recognized by the James Beard Foundation,” said Emeril Lagasse. “I am looking forward to being part of such an incredible event, among exceptional colleagues, and most importantly, where the fundraising will be dedicated to supporting students’ culina

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Emeril's Favorites Contest: Day Five

Chefs & Champagne

We've arrived at the final day of our Emeril's Favorites Contest! We're giving you one more opportunity to answer a question about Emeril's favorite things for a chance to win a Emeril™ by T-fal® slow cooker! Here's today's question: what is Emeril's favorite pastime?  Leave your answer in the comments section below. We will continue accepting responses to all contest questions, which you can find here, through the end of today. Good luck! We hope to see you at tomorrow's Chefs & Champagne® New York, where

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Recipe: DBGB's Crispy Lamb Ribs with Sherry–Honey Glaze and Minted Yogurt Sauce

Crispy Lamb Ribs with Sherry–Honey Glaze and Minted Yogurt Sauce After we tested these irresistible lamb ribs from the folks at DBGB, we gleefully nibbled them down to the bone in minutes. The dish is seasoned with an addictively piquant confetti of Aleppo pepper, coriander seeds, lemon zest, and parsley, which we're now rubbing on roast chicken and sprinkling over pasta. You can find Daniel Boulud and Jim Leiken frying these up at Saturday's Chefs & Champagne, or you can

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On the Menu: Tour of Thailand

Ty Bellingham Years of immersion in Thai cuisine, including extensive training under famed chef David Thompson of Sailors Thai in Sydney, Australia, made Ty Bellingham a natural fit to helm the kitchen at Kittichai in Soho’s swanky Sixty Thompson hotel. For tonight's Beard House dinner, Bellingham has designed an elegant menu that reflects Thailand’s diverse regional cuisines and traditions. Click here to make a reservation! Hors d’Oeuvre Crab with Caramelized Palm Sugar Dressing on Shiso Leaves Salted Organic Chicken and Lychees on Crisp Wafers Oysters with Crispy Shallots and Green Chile–Galangal Dressing Pairing: Champagne Huré Frères Brut Réserve NV Dinner Lobster in Egg Nests with Shredded Coconut

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Emeril's Favorites Contest: Day Four

Chefs & Champagne® New York With Chefs & Champagne® New York now only two days away, our excitement is bubbling over! To celebrate, we're giving away an Emeril™ by T-fal® slow cooker. Want a chance to win it? All you have to do is correctly answer one of this week's questions about the 2011 Chefs & Champagne honoree, Emeril Lagasse, in the comments section below. Today's question: what is Emeril's favorite ethnic food? Correct answers submitted in response to any of this week's questions before 12:00 A.M. Eastern Standard Time on Saturday, July 23 will be elig

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