Eat This Word: Vacherin

The James Beard Foundation on vacherin

WHAT? A very dairy dessert. Several cow’s milk cheeses, both French and Swiss in origin, go by the name Vacherin, which contains the French word for cow, vache. Some are made specifically for fondue; others are so soft they’re eaten with a spoon. To make matters even more confusing, the word is also used for a French meringue dessert. The dessert, it’s true, was named for the cheese, which it’s said to resemble. Rings of meringue are stacked on top of one another to form a basket, which is filled with fruit and ice cream, whipped cream, or crème chantilly, and then prettily decorated.

WHEN? Jean-Marc Boyer and Cedric Tovar's Beard House Dinner

WHERE? June 30, 2010

HOW? Strawberry Vacherin

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On the Menu: June 13 through June 19

Beard House Here’s what’s happening at the Beard House next week: Monday, June 14, 7:00 P.M. Willamette Wine Country Dinner Inspired by the restored Victorian home in which it is housed, the Painted Lady restaurant seamlessly melds timeless techniques with stunning modern flourishes. Join chef and co-owner Allen Routt and vintner Josh Bergström of Bergström Wines for an inspired menu showcasing the food and wines of Oregon’s Willamette Valley. Tuesday, June 15, 7:00 P.M. Seasoned in the South Described as “sacred ground for Southern foodies” by Bryan Miller in the New York Times, Crook’s Corner is a Chapel Hill institution known as the place t

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Recipe: Chamomile Panna Cotta

chamomile panna cotta This innocent dessert from Tiffany MacIsaac (who oversees sweets at Washington D.C.'s Birch & Barley) was one of our favorite bites at last year's Chefs & Champagne. The panna cotta is inflused with the stems and daisy-like blooms of chamomile, which has recently started showing up in bunches at farmers' markets. MacIsaac's souped-up version (pictured above) enlisted pecan granola, apricot foam, and blueberry compote—a tasty lesson in textural contrast. But the creamy and floral foundation is wonderful alone, and adds a romantic touch to an unfussy summer meal.

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Eye Candy: José Andrés and Co.

José Andrés with his crew James Beard Award–winning chef José Andrés and the chefs who steer his various restaurants pose for a group photo in the Beard House kitchen. The entire crew worked together to prepare a menu of Andrés's signature, forward-thinking Spanish cuisine, which was paired with Spanish wines and selections from the Glenlivet portfolio. Click here to see more photos from the evening.

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Ask a Chef: What Would You Eat for Your Last Meal on Earth?

"Cracklin' cornbread, crowder peas and pot liquor, pork roast, fried okra, panfried sweet potatoes, and mustard greens." –JBF Award Winner John Besh, Besh Restaurant Group, New Orleans

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America's Classics: Gustavus Inn, Gustavus, AK

America’s Classics Award–winning restaurants have timeless appeal and are beloved in their regions for quality food that reflects the character of their community. Over the next few weeks, we’ll be spotlighting the eateries that earned this prestigious distinction in 2010. Three generations of the Lesh family have welcomed guests to this farmhouse at the edge of a meadow overlooking Alaska's Icy Strait. Jack and Sally Lesh started the inn in 1965, operating it as a drop-in restaurant, grocery store, and hotel. For many years it was also the town’s weather station, airline counter, and radio and telephone contact. From 1976 to '79 their daughter Sal and husband, Tom McLaughlin, continued these services, supporting the crew building nearby Glacier Bay Lodge. Dave and JoAnn Lesh took over as innkeepers in 1980 and raised their three sons and daughter there. Over the years, the town has acquired power, phones, and city status, allowing the Gustavus Inn to rely more on serving tourists to Glacier Bay National Park during the summer months. Supper is served family style and usually features local catches like Dungeness crab, salmon, hali

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Giveaway: illy Coffee Trivia Winner

illy giveaway Thanks for playing folks! We’ve got our latest winner—congratulations to Bob Stein who correctly guessed that American-style drip coffee has the most caffeine per serving. A regular eight-ounce cup of drip coffee contains more caffeine than a one-ounce cup of espresso. The amount of caffeine in your favorite coffee beverage is relative to the length of time the coffee grounds are in contact with water and the temperature of that water. Drip coffee averages 120mg of caffeine per cup while espresso averages only 60-80mg per cup. We’ll be back with another illy giveaway the week of June 21.

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