Recipe: Summer Vegetable Terrine

Summer Vegetable Terrine After two months of slicing them for salads, pastas, and everything in between, you might think you’ve exhausted all options for summer squash, but this colorful, summery terrine from Tāyst’s Jeremy Barlow will revive your appreciation for this vegetable’s versatility. Seasoned with an unexpected duo of lemon verbena and tarragon, the dish is then baked until tender. Get the recipe here.

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Chefs & Champagne® New York in Video!

Two weeks ago we showed you Chefs & Champagne® New York in photos. Now we have three clips from various media outlets that reported from the bubbly-soaked scene. Watch them all below:   Here's Stephen Fried for Hamptons and Gotham magazines:

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Wine Pick: Vidigal Vinho Verde 2010

Vidigal Vinho Verde

Our latest obsession: a light, crisp Vinho Verde from the Minho region of Portugal. With a touch of effervescence and a low alcohol content, this budget-friendly, pale-green wine is summer in a glass. Bring a bottle or two to a friend’s pool party or simply sip before dinner; this eminently refreshing Vinho Verde is perfect for drinking with spicy food, seafood dishes, or on its own. ($8.99)

Drink it with:

Manila Clam and Chorizo Crostini

Chilled Sorrel Soup with Jonah Crab Salad and Jerusalem Artichokes

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Announcing the JBF Leadership Awards

James Beard Foundation Leadership AwardsThe James Beard Foundation is widely known for honoring America's preeminent chefs and restaurateurs, and we've now expanded our reach to recognize the country's pioneers in the business, government, and education sectors who are working to change our country's food system. With our inaugural James Beard Foundation Leadership Awards on October 12, 2011, we will honor ten visionaries who are working tirelessly to create a more healthful, sustainable, and safe food world. Read our press release to learn more about the upcoming awards and the incredible recipients—including First Lady Michelle Obama.

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Twitter Travelogue: Eating Across the Country in 140 Characters or Less


by Jamie Feldmar


@WanderingFoodie25 / 9 April
Gearing up for cross-country road trip. Bringing extra suitcase for edible souvenirs. Not looking to repeat Ferry Plaza fiasco of ’04.


@WanderingFoodie25 / 10 April
Hitting the road from NYC. East Coast send-off: bagels and lox from Russ & Daughters. Thanks @LoxPopuli! #illmissyou


@WanderingFoodie25 / 10 April
Side note: are there any good appetizing shops in Middle America? #doubtful


@WanderingFoodie25 / 10 April
Approaching first stop, Pittsburgh. Love @PrimantiBros sandwiches as much as the next, but anyone have any recs for something a little lighter? #nooffense


@PittsPicks / 10 April
@WanderingFoodie25: Try @BonaTerra on Main St—would tell you what to order but the menu changes so often I can’t #justdoit


@WanderingFoodie25 / 10 April
Great din @BonaTerra—quail with rhubarb compote, who would have thought?! Tx @PittsPicks!... Read more >

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On the Menu: Kentucky Wine Estate

Ben and Jeanie O'Daniel; Justin ThompsonJeanie and Ben O'Daniel; Justin Thompson

Jean Farris Winery and Bistro is the product of the marriage of Ben and Jeanie O’Daniel, members of two Kentucky wine-growing families. These second-generation vintners produce boutique varietals that complement chef Justin Thompson’s elegant New American fare. This Bluegrass State team is presenting a refined and subtly Southern meal at Thursday's Beard House dinner; have a look at the lovely menu below, then click here to reserve your seat.
Hors d’Oeuvre Duck Liver Pâté with Blackberry Gelée Cured and Lightly Smoked

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Recipe: Crackling-Crusted Scallops with Tabasco Sauce and Tasso Ham Candy

Crackling-Crusted Diver Scallops with Tabasco Sauce and Tasso Ham Candy In this Cajun-style recipe from Louisianan chef Scott Varnedoe, scallops are hugged in a porky crust of powdered cracklings, then napped with a buttery Tabasco sauce. Varnedoe plays up the porcine factor by adding candied shards of smoky tasso ham, a regional specialty that's woefully hard to come by beyond Bayou Country, but thick-cut sliced bacon or pancetta work well in its place. Get the recipe here, and don't forget to serve some of

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JBF Kitchen Cam