Here's the first batch of photos of Wednesday's spectacular event at the Four Seasons. Check back later for more!
Giants of French gastronomy: Guy Savoy, François Payard, Alain Ducasse, Joël Robuchon, and Jean-Georges Vongerichten
Foie gras lollipops with quince gelée
The Pool Room at the Four Seasons
Rumor has it that the Mayflower was originally bound for Georgia but ended up docking at Plymouth Rock because the ship had run out of beer. Colin Alevras, the beverage director at David Chang’s Momofuku and Má Pêche, thinks the Pilgrims had their priorities straight. Below, he explains why beer is a perfect match for the Thanksgiving meal.
Before you get suckered into drinking some mass-produced Beaujolais Nouveau swill for the holidays, don’t forget about beverages other than wine for your Thanksgiving dinner. The nature of this holiday meal itself—long, varied, and tethering back and forth between sweet and savory—calls for beverages that are low in alcohol content and versatile enough to be paired with a wide selection of food. Ladies and gentlemen, I present to you beer: an excellent beverage choice for your next Thanksgiving.
Beer has just as much variety in flavors and textures as wine. With the recent resurgence of microbreweries, it’s easy to access great local, regional, and heritage beers. Beer is also affordable, a bonus during the indulgences of the holiday season.
The kinds of beer that come to mind for the T... Read more >
Anywhere in the world the names Ducasse, Payard, Robuchon, Savoy, and Vongerichten are synonymous with the best of modern French cuisine. Tomorrow evening these giants of gastronomy are joining forces in the Four Seasons kitchen for an unforgettable celebration, a tribute to the interconnectedness of French and American food cultures, and a fundraiser for the James Beard Foundation. Here's what's on the menu:
Larry Finn and Pecko Zantilaveevan of the Four Seasons
Foie Gras Lollipops with Quince Gelée
Cucumber-Wrapped Citrus-Cured Hamachi
Tuna and Santa Barbara Sea Urchin Ravioli
Charred Eggplant with Harissa and Pappadam Chips
Baby Lettuce and Herb Hand Rolls
Corn Pudding with Chanterelles and Black Truffles
Beef Tartare with Caviar and Pommes Gaufrettes
Forest Mushroom Tartlets with Crème Fraîche and Fines Herbes
Duck Burgers with Sun-Dried Cherrie
To the chefs who spend their days plating with tweezers and funneling through a chinois, the chance to prepare an honest meal at home can hold a special, or even escapist, appeal.
That's the concept behind Relais & Châteaux's new cookbook, Chefs at Home
. While it spotlights elite chefs who prepare elegant and technically demanding cuisine at luxurious properties, the collected recipes are simple and satisfying—this is the food that chefs relish on a night off from the professional kitchen. Looking through the book, we learn that Christopher Brooks of Blantyre loves slow-roasted pork with roast potatoes and savoy cabbage, while JBF Award winner Gary Danko enjoys the ease and versatility of a butternut squash bisque. (Get the recipe here
Lest we forget that these chefs perform stu