Recipe: Limoncello Cheesecake

Limoncello CakeItalian-born Pino Posteraro’s Mediterranean-inspired meal at the Beard House included this light and delicious cheesecake. Its delightful, refreshing lemon taste comes from limoncello, a lemon-scented digestif from Italy—perfect for warm summer days by the sea. To simplify the recipe, you can serve the cake on its own or with store-bought orange marmalade.

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JBF News: Chefs & Champagne® Online Bidding Ends Tomorrow

Chefs and Champagne Start polishing your Champagne flutes: our annual Chefs & Champagne tasting party and silent auction is only four days away! As we reported last week, for the first time ever we’re offering advanced online bidding on auction items, and thanks to many of our members and friends, over $15,000 has already been raised for the Foundation. There’s still time to get in on the action—online bidding closes at 4:00 P.M. tomorrow afternoon. You can view the available items here, and if you’re interested in attending the real thing, click here.

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Eye Candy: Beard House

Peaches on Daikon This hors d'oeuvre of Georgia sturgeon caviar with pickled peaches, mimosa, and daikon was served by Hugh Acheson and Peter Dale at their Beard House dinner; the meal featured peaches in every course. Want to put a savory twist on peaches for dinner tonight? Try chef Dale's flavorful Roasted Red Pepper, Peach, and Sweet Onion Salad as an accompaniment for fish, pork, or even simple slices of grilled bread. July 9, 2009, The Beard House, NYC (Photo by Michael Johnston)

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Q & A: Garrett Oliver

Garrett OliverBrewmaster of the Brooklyn Brewery and author of The Brewmaster’s Table, Garrett Oliver knows his beer, how to make it, and what to eat with it. We got in touch with him to find out which restaurants have the best beer programs and his thoughts on the beer cocktail fad. James Beard Foundation: How did you get involved in beer and brewing? Garrett Oliver: I lived in London for a year in the mid-1980s and fell in love with traditional British beer. Then I traveled all over Europe and had great beers there, too. When I got home, I found that I could no longer drink American beer. It was 1984 and almost all American beers were mass-market concoctions that tasted like water. I started making beer at home so I’d have something nice to drink. It was a slippery slope, and I eventually fell in. JBF: What experience did you have before becoming brewmaster for the Brooklyn Brewery? GO: I went to

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Recipe: Grilled Salmon with Summer Salad

SalmonThe recipe for this simple, flavorful, and healthy summer dinner comes from JBF Award winning book Weber's Big Book of Grilling by Jamie Purviance.

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On the Menu: July 19 to July 25

Kitchen Here’s what happening at the Beard House and around the country next week: Tuesday, July 21, 6:30 P.M. The Farm Stand Join us for a delicious evening filled with all things local and sustainable. Guests will sample great food prepared by some of New York City’s most talented farm-dedicated chefs, along with delectable New York State wines and beers. You’ll also have a chance to win restaurant gift certificates and other prizes as you support a great cause. Funds raised from this event will support both the James Beard Foundation and Food Bank For New York City. The proceeds will be used to purchase farm shares from Roxbury Farm, so members of the Food Bank's Community Kitchen will have access to fresh fruits and vegetables during the growing season. Wednesday, July 22, 7:00 P.M.

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The Bookshelf: Marion Cunningham’s Empty Plate Mac & Cheese

macandcheese_427x318 Recently inducted into our Who’s Who of Food and Beverage in America, Clark Wolf learned many things from his friend James Beard, but perhaps the best lesson was this: “Food is the most important thing.” We couldn’t agree more. Wolf's new book American Cheeses: The Best Regional, Artisan, and Farmhouse Cheeses, Who Makes Them, and Where to Find Them includes information about how cheese is made, how to store it, and how to serve it. He also traveled all over the country meeting cheesemakers and tasting an absurd amount of cheese. Rough life! At Wednesday’s Beard on Books, where Wolf dished about American cheese, he left us with these final words of advice, "Live a life worth living, with lots of cheese." A sentiment Beard surely would have second

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