JBF News: Chefs & Champagne® Recap

by jbfauthor on July 27, 2009

“This is the best damn party I’ve been to out here all year,” was the way one Hamptons reveler put it. The sun shone bright and clear as we kicked off our nineteenth annual Chefs & Champagne on Saturday. More than 500 gathered under the tent to enjoy an incredible summer menu prepared by a fantastic team of chefs and to fête guests of honor Alex von Bidder and Julian Niccolini of the Four Seasons.

We have always loved this event because the chefs participating have just as much fun as the guests attending. Seamus Mullen and Akhtar Nawab sported chic shades as they cooked up their mussels and octopus, respectively, while Jeff Rogers, who came from the Quail Lodge Resort & Golf Club in Carmel, CA, made a decadent foie gras to

Comments (0)

Eat this Word: Rillettes [ree-YEHT]

by jbfauthor on July 27, 2009

WHAT? Coveted crock. "I certainly had never had the happiness of seeing that brown mess spread on slices of bread and butter," recalled Honoré de Balzac of watching his schoolmates eat the savory spread he so desired. A native of Tours, the French literary legend may have belonged to one of the few families that couldn't afford the humble specialty of the region, where the fatty favorite is lovingly referred to as "brown jam." As with other pâtés and terrines, rillettes begin with chopped meat, salted and cooked slowly in fat (the recipe dates back to the 15th century Loire Valley, where it was likely created to use up leftover scraps of pork). The tender morsels are then shredded and stored in ramekins or crocks covered with additional fat. This age-old technique results in a rustic yet deliciously creamy paste that has aromas of garlic, bay leaf, thyme, and wine. Literally translated, rillettes means "plank," which probably refers to its appearance when

Comments (0)

News Feed: July 24

by jbfauthor on July 24, 2009

Jugs just aren't for beer; some great, affordable wines come in these homey vessels, too [WSJ] Should coffee shops sell wine and beer? [Seattle Times] A double cheeseburger at Denny's contains almost 4,000 milligrams of sodium—about twice the recommended daily intake—and now diners are suing [LAT]

Comments (0)

Recipe: Drunken S'more Cake

by jbfauthor on July 24, 2009

After 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.

Comments (0)