Author of the highly praised Dr. Vino blog, Tyler Colman brings a budget-conscious and highly seasonal approach to wine that guarantees greater enjoyment.
In anticipation of Colman’s appearance at tomorrow’s Beard on Books, we asked the wine expert and author of A Year of Wine: Perfect Pairings, Great Buys, and What to Sip for Each Season for his top summer wine picks.
La Spinetta, Moscato d'Asti (about $15)
This is probably the ultimate wine for sipping poolside with a light fizz, peachy aromas, and five percent alcohol. Because it is slightly sweet, it's also a perfect wine for newbies.
Wild Rock, Sauvignon Blanc 2008 (about $15)
This kiwi Sauvignon Blanc has the customary refreshing acidity but adds an aromatic lift from a dash of riesling and viognier. Pair with lunch on the
A true James Beard classic, this simple recipe may seem like it contains an overwhelming amount of garlic, but it actually highlights the allium’s softer side. The slow cooking time mellows the strong garlic taste and aroma and creates a buttery-mild garlic-perfumed paste that’s perfect spread on crusty bread.Get recipe >
“When I was just starting out I worked in a restaurant where I prepared canelones, Catalan stuffed pasta. The restaurant’s dining room had a huge fish tank. And we had a pan as long as me that we used for the canelones. One day I was showing off and brought the hot pan right out of the oven and into the dining room. I lost control and somehow managed to dump it into the fish tank!”
–JBF Award Winner José Andrés
Top Chef Masters makes its debut this week on Bravo and its roster of cheftestants is chock-full of JBF Award–winning and –nominated chefs like Rick Bayless, Roy Yamaguchi, and Cindy Pawlcyn. A player of particular note is our 2007 Humanitarian of the Year winner, Art Smith, whose work extends beyond the restaurant kitchen and into the community with his non-profit organization Common Threads. At its Chicago and Los Angeles locations, Common Threads participants learn about new cultures and our global community through food and cooking.
Here’s what happening at the Beard House next week:
Monday, June 8, 7:00 p.m.
Boutique Napa Wine Dinner
Joel Harloff, Dali Wine Bar, Dallas / Proprietor Kathryn Walt Hall, Hall Wines Napa Valley, St. Helena, CA
Wednesday, June 10, 12:00 p.m.
Beard on Books
Tyler Colman, A Year of Wine: Perfect Pairings, Great Buys, and What to Sip for Each Season
Wednesday, June 10, 7:00 p.m.
Ben Pollinger and Pastry Chef Jansen Chan, Oceana, NYC
For details and reservations, visit www.jamesbeard.org or call 212.627.2308.(Photo by Eileen
The markets are just starting to brim with sweet, juicy strawberries. Alexandra Guarnaschelli of NYC's Butter gave us this recipe for delicious strawberry crêpes with chocolate sauce last summer when she was a featured JBF chef on ABC News Now's A Chefs Table series.
Get a taste of Alex's savory side later this month at our Cocktails and Canapés event at the Beard House, also featuring NYC chefs Akhtar Nawab, Jason Neroni, Doug Psaltis, and mixologist Junior Merino.
These days, the food at diners is all too often of poor to middling quality. But not at Mustache Bill’s. For more than 35 years, owner Bill Smith has made everything on the diner’s menu from scratch—refusing to buy anything premade. It’s the homemade, straight-from-the-heart cooking that makes Mustache Bill’s a must-stop destination on the Jersey Shore for both the fishing community regulars and the summertime beachgoers.
Fishermen reward their community diner with dayboat fluke and scallops, which Smith prepares with aplomb. But follow the lead of the locals and you’ll soon be tucking into platters of roasted-that-day turkey, ham, and beef. And legendary pancakes. It is no surprise that the crowds are huge at this seasonal spot: Mustache Bill’s does 1,000 covers on a typical summer day, and it’s only open 6:00 a.m. to 3
Fried potato-wrapped octopus with avocado and chipotle, one of the many hors d'oeuvre prepared by Brendan McHale of Jack's Luxury Oyster Bar in New York.May 19, 2009, The Beard House, NYC(Photo by Lisa Ozag)
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