Recipes from the Best of the Best: Tom Colicchio's Vegetable Chips

 

This addictive but virtuous snack comes from 2010 Outstanding Chef award winner Tom Colicchio. Maintaining the proper temperature of the frying oil is the key to making crisp, grease-free chips. Get the recipe here.

 

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This spring JBF released The James Beard Foundation’s Best of the Best: A 25th Anniversary Celebration of America’s Outstanding Chefs. This must-have book features delicious, signature recipes from every winner of the Foundation’s Outstanding Chef award. When we went to press, space required that we omit some surplus essays and recipes, so we're sharing some of this bonus content with our readers. Think of it as an appetizer.

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Recipe: Cherry–Pinot Noir Sorbet with Ginger

 

This refreshing, crimson sorbet from Jason Stoller Smith of Oregon's Timberline Lodge combines the soulful sweetness of summer cherries with the luscious and earthy flavors of Pinot Noir. A teaspoon of grated ginger adds a bracing undercurrent of spice. Get the recipe here

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Recipe: Wings with Habanero–Honey Sauce

 

Forget patriotism: we believe that a delicious Fourth of July spread is the best way to unite fellow countrymen. These sweet and spicy glazed wings from Texan chef David Cordúa will definitely show up on ours. Tossed in a sauce of brown butter, honey, and tongue-pricking habanero vinegar, these American beauties will be gone long before the first fireworks burst. Get the recipe here.

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Giveaway: Win a Copy of Ted Allen's "In My Kitchen"

 

Chefs & Champagne, our annual summer tasting party in the Hamptons, is one of our favorite gatherings, and this year's event is extra special because it’s happening while we celebrate our silver anniversary. (Get your tickets here!)

 

While we knew that the party’s offerings of Champagne Nicolas Feuillatte, Wölffer Estate Vineyard wines, Belgian beers, and dishes from more than 30 chefs would be a huge draw on their own (check out the full menu), we still wondered how we could make this year’s Chefs & Champagne more exciting than ever. Then it hit us: why not team up with one of the biggest food shows on television? A few phone calls later, we're thrilled to be teaming up the JBF Award–winning cast of Chopped, including its incredibly knowledgeable host, Ted Allen, and its al... Read more >

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On the Menu: Week of June 24

chefs at James Beard House

 

Here's what's happening at the Beard House next week:

 

Monday, June 25, 7:00 P.M.
Italian Wine Lovers’ Dinner
Cinghiale, opened by Baltimore’s food and wine power couple (and JBF Award semifinalists), Cindy Wolf and Tony Foreman, draws crowds for the elegant yet rustic dishes prepared by talented chef Julian Marucci. This dinner will be paired with an array of carefully selected Italian vintages.

 

Tuesday, June 26, 6:30 P.M.
Santa Fe
To celebrate 30 remarkable years behind the stove, chef Charles Dale has invited five esteemed colleagues to join him at Terra, the signature restaurant at Santa Fe’s stunning Encantado Resort. For this special benefit dinner, the talented team has crafted a lavish and festive menu to properly fête Dale’s career.... Read more >

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JBF's Best of the Best: José Andrés Bonus Chapter!

 

Our recently released book, The James Beard Foundation's Best of the Best: A 25th Anniversary Celebration of America's Outstanding Chefs, profiles the winners of the Foundation's Outstanding Chef award from 1991 to 2010, and also offers several delicious recipes from each one. When we went to press in 2011, the always charming José Andrés had just nabbed that year's Outstanding Chef award, so author Kit Wohl got to work on a bonus chapter. We decided to make it available to everyone, so download the PDF now. It includes four delicious recipes, including Andrés's oddball spin on the Philly cheesesteak and a shrimp and grapefruit salad that comes together in minutes. If you like what you see, order a copy of the full book.

 

Stay tuned for a... Read more >

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