Eat this Word: Burrata

burrataWHAT? Cream cheese. On the outside, burrata appears to be fresh mozzarella. But the inside holds a surprise—an unctuous mix of cream and cheese curds. Burrata originated in Apulia and Basilicata in southern Italy and is one of several pasta filata cheeses. These cheeses—mozzarella, provolone, and cacicovallo are examples—begin with the formation of curd. The curd is heated in hot water so that it becomes melted and smooth, and then stretched, which forms the characteristically smooth surface. Burrata can also be filled with butter or a butter-and-sugar paste, hence its name. Another variation is Burrata di Andria, which is wrapped in the leaves of the aromatic asphodel plant, a member of the lily family. WHERE? Philip Campanella's Summer Sunset Cruise WHEN?

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Chefs & Champagne Auction: Charleston, South Carolina Getaway

Charleston carriageThe Chefs & Champagne online auction is still going strong! We're still adding exciting packages, like this amazing trip to Charleston, a culinary stronghold that has produced the past three winners of our Best Chef: Southeast Award. You and a guest will spend one night at the luxurious, oceanfront Sanctuary Hotel at Kiawah Island Golf Resort and one night at the Mills House in the historic heart of the city. Take in the area's culinary marvels with a $100 gift certificate towards a dazzling seasonal, Southern-inflected dinner at McCrady's, home of 2010 JBF Award winner Sean Brock. To ensure you see Charleston properly, upon check in you'll receive a VIP Pass to the city

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Eye Candy: Tattooed Top Chef

Kevin Gillespie of Top Chef The heavily-inked Kevin Gillespie, who repeatedly wowed the judges on the last season of Top Chef, pipes a cream sauce onto fig and country ham canapés in the Beard House kitchen. Check out more photos of the chef's Southern-style meal.

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On the Menu: July 11 through July 17


Beard House Here’s what’s happening at the Beard House next week: Tuesday, July 13, 7:00 P.M. Summer Rosé Dinner Scott Anderson is a chef to watch. Endlessly creative, he’s got the technical chops to back up his interpretive American cuisine, an enticing blend of seasonal ingredients, and edgy preparations. Find out why critics think Elements has just the right chemistry at this summer-inspired dinner accompanied by rosé wines from around the world. Wednesday, July 14, 12:00 P.M. Beard on Books In Hay Fever: How Chasing a Dream on a Vermont Farm Changed My Life, Angela Miller tells the story of how she fled her hig

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NYC Dining with Alan Richman

Alan Richman Want to know what fine dining in New York City is all about? Multiple JBF Award–winning food writer Alan Richman tells us where he sends visitors looking for a real taste of NYC haute cuisine. Click here to for more.

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Recipe: Thomas Keller's Creamed Summer Corn

Thomas Keller's creamed summer corn After enjoying this golden crumb–topped version from Peter Vauthy, we're on a creamed corn kick. Next up is this festive and flavorful interpretation from Thomas Keller's Ad Hoc at Home. Seasoned with lime and cayenne, Keller's recipe recalls the Mexican tradition of coating cooked cobs with spices and cheese.

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