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Recipe: Drunken S'more Cake

by jbfauthor on July 24, 2009

S'moreAfter posting an Eat this Word about s'mores last month, we heard from several readers about their favorite versions of this marshmallow treat, as well as requests for the recipe for Michael DiBianca's Drunken S'more Cake. We tested it, and we're happy to report that it's some seriously good stuff. A riff on the composition of a s’more, this dessert was the finale of chef DiBianca’s playful and flavorful Beard House dinner. His version calls for the nutty Nocello and Frangelico, but we think that fruity liqueurs, like Grand Marnier or Chambord, would work nicely, too. Whatever you choose, just be sure to top this treat with a mighty dollop of whipped cream.

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Recipe: Drunken S'more Cake

by jbfauthor on July 24, 2009

S'moreAfter posting an Eat this Word about s'mores last month, we heard from several readers about their favorite versions of this marshmallow treat, as well as requests for the recipe for Michael DiBianca's Drunken S'more Cake. We tested it, and we're happy to report that it's some seriously good stuff. A riff on the composition of a s’more, this dessert was the finale of chef DiBianca’s playful and flavorful Beard House dinner. His version calls for the nutty Nocello and Frangelico, but we think that fruity liqueurs, like Grand Marnier or Chambord, would work nicely, too. Whatever you choose, just be sure to top this treat with a mighty dollop of whipped cream.

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Awards Watch: Beard Awards Make Gourmet Beam

by jbfauthor on July 23, 2009

Ruth Reichl Reading Ruth Reichl’s letter in the latest issue of Gourmet, we’re pleased and humbled by her gratitude for the four Beard Awards that the magazine received this past May. She describes the recognition as “an incredible honor,” and it’s an honor for us to salute such outstanding contributions to the culinary world. Reichl is most proud of earning the medal for Multimedia Writing on Food, awarded specifically for “The Test Kitchen” series on gourmet.com. For an archive of “The Test Kitchen” episodes, as well as links to other JBF Award–winning media, click here.

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MemorEATS: Lidia Bastianich

by jbfauthor on July 23, 2009

"I was making dinner for 150 people in Napa in a kitchen that was set up like a theater. An assistant started the plating for the first course by inserting a glass pitcher into hot soup. The pitcher cracked and, of course, we couldn’t use any soup from that pot. Luckily, I did have a second, smaller pot going, and after an announcement of what was going on and a little “magic,” everyone got an espresso cup full of soup."

–JBF Award Winner Lidia Bastianich, owner of NYC's Felidia, host and author of Lidia’s Italy, and special guest aboard our exclusive Silversea cruise through the Mediterranean

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On the Menu: Summer's Bounty

by jbfauthor on July 23, 2009

Chefs & Champagne The open sky, a beautiful field, and one big tent. Nothing says summer to us like our annual Chefs & Champagne event in the Hamptons. There’s sunshine, lots of bubbly, and of course, the best food of the season. All the usual suspects are there—heirloom tomatoes, strawberries, and plenty of fresh fish—lovingly dressed up by some of the most acclaimed chefs in the nation. What are we looking forward to? Missy Robbins’ ricotta sformato with zucchini, mint, and lemon; Marc Forgione’s watermelon soup with jumbo lump crab and wild clover honey; Craig Hopson’s duck confit and green mango salad with mizuna and honey vinaigrette; and

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Ask a Chef: Grant Achatz

by jbfauthor on July 22, 2009

Grant Achatz Grant Achatz, who took home a 2009 Beard Award for his Alinea cookbook, shares his recommendations for Chicago restaurants. Find out where he likes to go for some late night grub, a date, or a lazy Sunday brunch.

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News Feed: July 22

by jbfauthor on July 22, 2009

The number food trucks in major cities continues to skyrocket [LAT] Grab your crackers: lobster is extremely affordable this season [Hungry Beast] A look at the tea program at New York City's Gilt [WSJ]

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Recipe: Limoncello Cheesecake

by jbfauthor on July 22, 2009

Limoncello CakeItalian-born Pino Posteraro’s Mediterranean-inspired meal at the Beard House included this light and delicious cheesecake. Its delightful, refreshing lemon taste comes from limoncello, a lemon-scented digestif from Italy—perfect for warm summer days by the sea. To simplify the recipe, you can serve the cake on its own or with store-bought orange marmalade.

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News Feed: July 21

by jbfauthor on July 21, 2009

Tips for making ice cream and some recipes for frozen treats with unconventional flavors [Epicurious] A dad and his toddler take various sippy cups for a test drive [Slate] Five fillings for cherry tomatoes [Chicago Tribune] Another look at obesity in America [New Yorker]

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JBF News: Chefs & Champagne® Online Bidding Ends Tomorrow

by jbfauthor on July 21, 2009

Chefs and Champagne Start polishing your Champagne flutes: our annual Chefs & Champagne tasting party and silent auction is only four days away! As we reported last week, for the first time ever we’re offering advanced online bidding on auction items, and thanks to many of our members and friends, over $15,000 has already been raised for the Foundation. There’s still time to get in on the action—online bidding closes at 4:00 P.M. tomorrow afternoon. You can view the available items here, and if you’re interested in attending the real thing, click here.

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