Eye Candy: Beets and Berries

Matthew Lighnter's beets, berries, and meringue at the James Beard House Matthew Lightner, chef of Castagna in Portland, Oregon, and one of Food & Wine's 2010 Best New Chefs, served this unique and texturally playful dessert at his recent Beard House dinner. It was composed of dehydrated beets, Oregon berries, salted meringue, and tarragon. See more photos of his menu here.

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Awards Watch: Calling All Opinionated Foodies

Voting for James Beard Award nominees begins on October 15, 2010. It seems our little item about the location of the 2011 Beard Award nominees announcement set off a flurry of questions about online voting and submissions. Well, we have one answer: nominations voting and entry forms will be available on October 15 at jamesbeard.org/awards. That gives you a few weeks to think long and hard about who deserves a nomination for cooking, journalism, food media, and restaurant design.

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On the Menu: September 26 through October 2

Beard House dining room Here’s what’s happening at the Beard House and around the country next week: Sunday, September 26, 6:00 P.M. JBF Greens: Brooklyn Cooks For one night only we’re bring the best of Brooklyn to the Beard House. Join us for a special multi-course menu prepared by the chefs, wine experts, butchers, ice cream makers, and bakers that make Brooklyn the city’s most creative food borough. Tuesday, September 28, 7:00 P.M. Las Vegas Luxury Known for setting new standards for luxury in Las Vegas, Steve Wynn has outdone himself with his latest property, Encore. Join the talented chefs from Wynn’s empire for a meal that will span the culinary stratosphere, from innovative pan-Asian to Sinatra-inspired modern Italian. Tuesday, September 28, 7:00 P.M.

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Eye Candy: World Champion Ribs

award-winning ribs in the James Beard House kitchen At a mid-September Beard House event, lucky diners were treated to a slow-and-low feast prepared by IQUE BBQ, an award-winning team of chefs that has claimed victories throughout the competitive barbecue circuit. Their menu included these pecan-smoked ribs—a rack that helped them win the "Grand Champion" title at the 2009 Jack Daniel's World Championship Invitational Barbecue. Feast your eyes on more photos here.

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On the Menu: West Coast Italian

Christian Caiazzo will cook at the James Beard House It’s fitting that Osteria Stellina, located in Point Reyes, California, is named, in part, for the Italian word meaning “tiny star,” as local ingredients truly shine in chef Christian Caiazzo’s cuisine. Thanks to the chef's talents, the venue has become a popular Marin County destination, as well as a favorite of food critic Michael Bauer. Luckily for us, Caiazzo is bringing a taste of NoCal to the Beard House on September 29. Seats are still available, so book yours here. In the meantime, have a drool over the menu below (we can't wait for those grilled cheese and goat sandwiches!): Hors d’Oeuvre Grilled Point Reyes Farmstead Tomme Cheese Sandwiches with Brick Maiden Sourdough and Braised Goat Shoulder Hog Island Clams with To

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Eye Candy: Glorious Heirlooms

vegetables Portioned heirloom vegetables sit on a sheet pan before being plated as simple summer salads with garnishes of herbs and goat's-milk curd. The dish appeared on a Beard House menu prepared by the Aussie celebrity chef Adrian Richardson. Have a look at more photos here.

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Recipe: Chilled Plum Soup with Green Grape Sorbet, Horchata Gelée, and Crispy Rice Clusters

Recipe for Chilled Plum Soup with Green Grape Sorbet, Horchata Gelée, and Crispy Rice Clusters from the James Beard Foundation This striking plum soup from Aureole's Jennifer Yee showcases an array of contrasting flavors and textures. If you make the sorbet and gelée ahead of time, the dessert becomes a completely feasible finale for your next dinner party.

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