Q & A with JBF Award Winner Julian P. Van Winkle III

Anna Mowry interviews Julian P. Van Winkle III, winner of the 2011 JBF Award for Outstanding Wine and Spirits Professional
Winner of the 2011 JBF Award for Outstanding Wine and Spirits Professional, Julian P. Van Winkle III carries on a century-long tradition of producing premium bourbon at Old Rip Van Winkle Distillery in Louisville, Kentucky.

The James Beard Foundation: Rip Van Winkle is a four-generation family company. How did you get involved in the business?

Julian P. Van Winkle: I started working for my dad in 1977. At that time we were selling just one age of Old Rip Van Winkle. We also sold decanters filled with our whiskey. I took over the company in 1981 after my father passed away.

JBF: Can you describe your bourbon recipe and the impact it has on the flavor of your products?

JPVW: Bourbon must be made from at least 51 percent corn. Rye or wheat can also be used. My grandfat

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On the Menu: Hamptons Classic

Joseph RealmutoJoseph Realmuto

From Mexican street food-turned-haute cuisine to exquisite Mediterranean fare, tomorrow night's Beard House menu, created by the talented chefs of Honest Man Restaurant Group, reflects the laid-back elegance of the South Fork. Locally sourced ingredients support the sophisticated flavors that have turned these restaurants into the favored dining spots of the Hamptons elite. To make a reservation for this event, which will also feature Long Island wines, click here. Hors d’Oeuvre Montauk Lobster with Butter and Garden Thyme on Housemade Potato Buns Housemade Foie Gras Torchon with Balsam Farms Strawberry–Garden Rhubarb Jam on Toasted Brioche Diver Scallop Crudo with Grapefruit and Amagansett Sea Salt Suppli di Telefono

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On the Menu: October 3 through October 6

On the MenuWhat better way to welcome October than with a fall feast at the Beard House? Monday, October 3, 7:00 P.M. Louisiana Style Diners at Drew’s Bayshore Bistro can enjoy a true down-home, low country meal without even leaving the tri-state area. Run by chef/owner Andrew Araneo, a 2010 JBF Award semifinalist for Best Chef: Mid-Atlantic, Drew’s upscale bistro fare features the best of Gulf Coast cuisine: bold flavors, Cajun specialties, and spectacular seafood. Tuesday, October 4, 7:00 P.M. Hamptons Classic From Mexican street food–turned–haute cuisine to exquisite Mediterranean fare, the menu created by these talented chefs reflects the laid-back elegance of the South Fork. Locally sourced ingredients support the sophisticated flavors that have turned these restaurants

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Test Your Eat-Q: Urban Agriculture

urban gardening

Test your agricultural knowledge with this Eat-Q quiz from the August/September 2011 issue of our member newsletter, JBF Notes. These terms crop up frequently when talking about urban farming. Can you match each word to its meaning?

1.  Planter
2.  Compost
3.  Hydroponic
4.  Potting Soil
5.  Community garden
6.  Locavore
7.  Seedlings
8.  Greenhouse
9.  Apiary
10. Irrigation

A.  Decomposed scraps that are very high in nutrients and can help fertilize soil in an urban garden.
B.  A structure where plants are grown that traps heat indoors even during cold weather.
C.  A person who values eating foods that come from within a certain radius of his or her location.
D.  A place where beehives of honey bees are kept, also known as a bee yard.
E.  A method of growing plants without soil, using mine

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Rosh Hashanah Menu


Make your mother proud by celebrating the new year with a traditional menu of tried-and-true holiday favorites.

Wine-Braised Brisket
A mixture of port, dry red wine, and a head of garlic makes an aromatic braising liquid for this special-occasion brisket.

Lokshen Kugel
The secret to this just-sweet-enough noodle side dish is to use a chunky, homemade applesauce.

Beet and Pomegranate Salad
Israeli chef Erez Komarovski makes this salad with raw beets, but you could easily substitute roasted beets for a more intense flavor with less crunch.

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Eat this Word: Tres Leches

tres leches cake WHAT? Easy as uno, dos, tres. Pastel de tres leches, "tres leches" for short, is a dessert that just doesn’t know when to quit. This gooey confection contains a butter cake that is perforated and soaked with a combination of heavy cream and evaporated and condensed milks, and then topped with meringue frosting or whipped cream. Sometimes it is also topped with cajeta, a sweet caramel made from goat’s milk, or doused with coconut milk—making it cuatro or cinco leches, accordingly. The history of tres leches is ambiguous: although it has been embraced by Miami’s Cuban community, scholars place its origins in either Nicaragua, Mexico, or Guatemala. In Texas Monthly, Patricia Sharpe wrote that this "insanely rich" cake possibly originated with a "promotional recipe once distributed in Latin America, perhaps on cans of evaporated milk or with a brand of electric mixer." Tres leches is certainly doing its part to promote dairy produc

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I Love to Eat: Cooking with James Beard to Premiere on September 27

James Beard
When playwright James Still began considering James Beard as the subject for his next one-man script, he knew immediately that he had found a rich and charismatic figure who could command the stage. “With a solo play, you have to ask yourself the basic question: do I want to spend uninterrupted time with this one character? I answered that with a resounding ‘yes’ when it came to all things Beard.” We can’t say we’re surprised. After all, Beard, who filled kitchens and dining rooms with his jolly presence and sonorous speech, was tapped by NBC in 1946 to tape the country’s first cooking show, I Love to Eat. Still’s new play, which premieres at the Indiana Repertory Theatre on Tuesday night and stars actor Robert Neal, borrows its title from the American chef’s pioneering program. “I’ve been moved by his sense of being a performer and his desire to be famous,” says Still. “This led me to write what

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JBF Kitchen Cam