Ask a Chef: Holly Smith, What are Your Favorite Flavor Combinations?

Holly Smith Holly Smith, who won the JBF medal for Best Chef: Northwest in 2008, tells us her favorite flavor combinations.

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Recipe: Lime Flan Parfait with Blueberries and Watermelon Granita

Heather Rodriguez-Carlucci's Lime Flan Parfait with Blueberries and Watermelon GranitaPrint’s Heather Rodriguez-Carlucci whipped up this triple-decker dessert at Chefs & Champagne, but the preparation is also doable at home. The flan gets some zing from lime curd, which is made by combining beaten eggs with sugar and the highly acidic fruit juice. The granita, a frozen Italian treat with coarse ice crystals, can (and should) bypass the ice cream churner: just place a shallow container of fruit syrup in the freezer and use a fork to periodically rake up ice as it forms. (The pros call this still freezing.)

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Eat this Word: Yuzu

YuzuWHAT? Chic citrus. Thought to be a hybrid of the sour mandarin and the Ichang lemon, yuzu is a golf ball-sized fruit with a thick bumpy rind that ranges from green to vibrant yellow depending on its ripeness. Although the fruit originated in China, the Japanese adopted this ambrosial gem as part of their traditional winter solstice yuzu-yu, a bath in which whole yuzu are wrapped in cheesecloth and floated in the hot water so the fruit's intoxicating aroma—with notes of lime, lemon, and grapefruit—rises to meet the bather. The ultra-tart yuzu is not usually eaten whole but is used as an accent in many traditional Asian dishes and has recently come into vogue in restaurants across the U.S. WHERE? Aaron Butts's Beard House Dinner WHEN? August 23, 2010 HOW?

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Eye Candy: White Peach and Opal Basil Sorbet

White Peach and Opal Basil Sorbet

At a recent Beard House dinner, Tom Carlin served this white peach and opal basil sorbet as an intermezzo. Chef Carlin's dinner was an ode to the peach, and featured the fruit in every course.

You can view more photos here.

(Want to make this at home? Get the recipe here!)

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Recipe: Chilled Corn Soup with Scallion Toasts and Smoked Salmon

Chilled Corn Soup with Scallion Toasts and Smoked Salmon We like the choose-your-own-adventure spirit of this soup from JBF Award Winner Gavin Kaysen. We’re sharing his scallion toast–topped version, but the chef notes that sweet seafood, like lobster or crab, is another natural match. You can also garnish the soup with a cluster of sevruga or golden osetra caviar if you’re feeling fancy. Even on its own, the creamy corn base tastes wonderful.

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On the Menu: Seasonal Seafood Celebration

Mike Stollenwerk Chef Mike Stollenwerk has caught a haul of praise at Fish, where creatively prepared seafood is the name of the game. (Philadelphia magazine recently declared it the city's best new restaurant!) We're thrilled to have him at the Beard House on August 25. Have a look at his menu below (and click here to reserve your seat): Hors d’Oeuvre Peekytoe Crab Fritters Tuna Ceviche with Sherry Vinegar, Red Beets, and Egg Yolks Classic Vichyssoise with Wild Blue Point Oysters White Corn Waffles with Chil

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Recipe: Bay Scallop Ceviche with Watermelon and Black Sesame

Bay Scallop Ceviche with Watermelon and Black Sesame Tied together with a lemongrass, ginger, and Sriracha vinaigrette, this zesty scallop ceviche will entice any fan of Asian flavor. We also think it’s completely gorgeous, especially the sesame-seed finish. Make it the centerpiece of your next dinner party spread. Want more scallop ceviche? Check out another recipe here.

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Recipe: Chilled Tomato Soup

Chilled Heirloom Tomato SoupThis crisp and bright tomato soup from Benoit’s Pierre Schaedelin was a huge hit at Chefs & Champagne—and it will be a huge hit at home once you see how easy it is to make. We recommend using heirloom tomatoes: the soup’s heat-free preparation will preserve the knockout flavor of those bulbous beauties.

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