On the Menu: October 4 to October 10

Kitchen Here’s what happening at the Beard House next week: Tuesday, October 6, 7:00 P.M. Languedoc Wine Lovers’ Dinner Once best known for producing the table wines that kept French soldiers sated during both world wars, the Languedoc region now yields some of the most exciting wines made today. Sample them alongside an equally intriguing menu prepared by Country alum Doug Psaltis and Languedoc native Cedric Tovar. Wednesday, October 7, 7:00 P.M. Alaskan Luxury Retreat Kirsten Dixon’s trio of luxurious Alaskan resorts are some of the most remote in the world, but the Le Cordon Bleu Paris–trained chef’s cuisine has put them on the map. For this dinner, she and her daughter, pastry chef Mandy Dixon, have created a menu that highlights the best of the region’s

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Eat this Word: Savarin

PistachiosWHAT? Literary legacy. “Tell me what you eat and I will tell you what you are,” wrote Jean Anthelme Brillat-Savarin, the famed nineteenth century French food lover and gastronomic writer. What would he have said to one who ate the rum-infused cake that shares his name? A savarin is a yeast dough baked in a ring mold and soaked in rum syrup, the center hole brimming with pastry cream, crème chantilly, or fresh fruit. The dessert is a close relative of the Eastern European baba, which includes dried fruit in the dough and is served without a filling. Some accounts say that Brillat-Savarin himself invented the cake, but the Oxford Companion to Food tells a different story. The tale goes that one of the Julien brothers, from a family of Parisian pastry-makers, set his mind to experimenting with the baba recipe sometime in the 1840s. The result was this rich and tasty dessert, which he named in honor of Brillat-Savarin. WHERE?

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On the Menu: The Cult Super Tuscans of Le Macchiole

Wine Want to get in on an exclusive tasting of cult Italian wines, eat some great food from the boot, and help JBF? Our friends at Italian Wine Merchants are hosting an event with Le Macchiole's Cinzia Merli on Monday, October 5. A luminary winemaker, Merli is the woman behind Messorio, a bottle that pushes Italian Merlot to another level. She will be pouring the incomparable 2006 vintage, and will also bring Le Macchiole's Scrio (a limited production Syrah) and numerous vintages of Paleo Rosso (said to give first-growth Bordeaux a run for its money). Regional Italian cheeses, cured meats, a primo, a secondo, and dessert will all be paired with the outstanding wines. Tickets are a steal at $175, and $75 of each purchase will go toward supporting the James Beard Foundation. To purchase tickets and read more about the wines, Sig

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Recipe: Alaskan Dungeness Crab Salad with Cherry Tomatoes and Melon

Crab, Tomato, MelonAdam Zieminski of Café Adam in Great Barrington made this simple crab salad when he cooked at the Beard House earlier this month. We like the simple, contrasting geometries of the halved tomatoes and melon square (and it also tastes great!).

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Who's Who: Carolyn O'Neil

Carolyn O'NeilA pioneer of reporting on food and nutrition in the mainstream media, Carolyn O'Neil was inducted into our Who's Who of Food and Beverage in America in 1998. We caught up with her to find out her favorite cookbooks, why she refuses to eat rice pudding, and her elaborate plan for her last meal on earth.

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Jobs We Love: Andy Isaacson

Andy Isaacson As a young boy, Andy Isaacson read National Geographic cover to cover, completely absorbed by its stories and pictures of distant lands and cultures. Years later, that same passion has pulled him into a career that never stays in one place for too long. Read about his work as a writer, photographer, reporter, and more.

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America's Classics: Weaver D’s, Athens, GA

Weaver D's Each year at the Beard Awards, we give out a handful of special honors called America’s Classics. A wide range of restaurants have been recognized as America’s Classics, from steakhouses to clam shacks, but the common thread is that they each have a timeless appeal—and are renowned in their regions for serving quality food that reflects the character of their community. Owned by the self-proclaimed “Professor of Soul” Dexter Weaver, Weaver D’s is a fixture in Athens, Georgia. Beloved for its traditional soul food as well as its colorful proprietor, Weaver D’s keeps locals and tourists coming back for spot-on fried chicken, sweet potato casserole, buttermilk cornbread, and the restaurant’s signature squash casserole. Learn more about America’s Classics and watch a video about Weaver D’s here.

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