On the Menu: DonQ Celebrates Flavors From the Land of Rum

Don Q Rum For our final event with the New York City Wine and Food Festival, we're bringing a couple of Top Chefs to the Beard House kitchen: season five's Jeff McInnis and Fabio Viviani. Mixologists Jacopo Falleni and Esteban Ordonez will also be on hand to shake up some cocktails featuring premium Don Q rum. Take a look at the menu below: Hors d'Oeuvre Fabio Viviani Quail Skewers with Puerto Rican Caponata and Rum Demi-Glace Chicken Liver Brioche with Celery and Orange–Rum Beurre Blanc Potato Tostones with Tuna Tartare and Aged Balsamic Vinegar Jeff McInnis Grilled Peaches and Serrano Ham with Arugula and Queso Blanco Lobster–Mascarpone Arepas with Green Onions and Cilantro Yuca Blini with Caviar, Lime Cream, and Chives Dinner For the Table

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On the Menu: Jacques Torres & Friends Chocolate Brunch

Jacques Torres As part of our partnership with the New York City Wine and Food Festival, we've invited Jacques Torres (along with FCI faculty members Marc Bauer, Nils Norén, and Alain Sailhac) to prepare a special brunch featuring chocolate in every course. Anyone who has paid a visit to one of Jacques Torres's candy shops understands that the JBF Award winner knows a thing or two about the addictive sweet stuff. Here's a sneek peek of the menu: Hors d’Oeuvre Miniature Mole-Glazed Chicken Drumsticks Miniature Thyme, Aged Gruyère, and Chocolate Vol-Au-Vent with Wild Mushroom Ragoût Savory Chocolate Napoleons with Spicy Cream Cheese Chocolate Gougères with Gorgonzola and Walnuts Grilled Cocoa Nib–Infused Polenta with Chile-Spiced Beef Tenderloin Brunch Foie Gras with Pear and Chocolate

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Recipe: Big Island Salt Cod Croquettes with Red Chimichurri

croquettes We love these salt cod croquettes from our friend George Mavrothalassitis of Chef Mavro in Honolulu. He puts a Hawaiian spin on the accompanying chimichurri (traditionally a Argentine sauce made with parsley, garlic, olive oil, and red pepper flakes) by adding a native chile pepper. Small red Thai or Asian chile peppers will produce the same result.

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Ask a Chef: Gina DePalma

Gina DePalma JBF Award–winning pastry chef Gina DePalma certainly has a way with flavor, be it bold or subtle. We asked her for the best combinations—check them out here.

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On the Menu: Food Meets Fashion

Food Meets Fashion Trio Diners at Saturday night's New York City Wine and Food Festival event will witness a huge first: Acclaimed American designer and accomplished cook Zac Posen will set aside the muslin and pick up the sauté pan. The Food Network's Giada De Laurentiis and JBF Award winner Marcus Samuelsson will join him in the kitchen, and the trio will prepare an eclectic fall menu. Here's a look at what they'll serve: Hors d’Oeuvre Giada Butternut Squash Soup with Fontina–Sage Croutons Cheese-Stuffed Dates with Prosciutto Zac Purple Peruvian Potatoes with Crème Fraîche, Chives, and Caviar Basil-Baked Yellowtail in Rice Paper Marcus Gravlax on Crisp Bread Herring with Trout Roe Dinner Zac F

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Jobs We Love: Jenn Smith

Jenn Smith Think long-distance running isn't relevant to running a food and wine business? Think again. Jenn Smith, general manager of the Astor Center, believes that our backgrounds, whatever they may be, can positively impact our job performances in the present. Read about her life as the woman behind one of New York City's premiere culinary centers here.

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Eye Candy: Peanut Butter–Bacon Pie

gourmet pie

Gourmet's frozen peanut butter mousse and candied bacon pie, made by Cia Glover. Although our office birthdays usually call for Amy’s pink cake, in light of recent events, we searched recent issues of Gourmet for a more fitting treat in honor of VP Mitchell Davis’s birthday. The result was this deliciously (not too) sweet, salty, and crunchy frozen peanut butter and candied bacon pie. Recreate our simple homage to Gourmet at home.

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On the Menu: The Modern’s Alsatian Oktoberfest

Gabriel Kreuther The streets of Munich may no longer be flooded with beer and revelers, but Oktoberfest will have a reprise at the Beard House this Friday, featuring the refined Alsatian cuisine of Gabriel Kreuther and a range of hearty brews. Here's a preview of the menu: Hors d’Oeuvre Liverwurst Toasts Tarte Flambé Beef Tartare with Quail Eggs Mushroom Tartlets Crispy Shrimp Tuna Tartare Dinner Baekoffe Terrine with Potato Salad Roasted Foie Gras with Beerewake Fruit Chutney and Brown Beer Reduction Horseradish-Crusted Scottish Salmon with Cabbage and Riesling Sauce Alsatian Country Sausage with Caramelized Turnips Madeira-Braised Short Ribs with Spaetzle Baba au Kirsch To view the full menu with all artisanal beer pairings, click

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