Recipe: A Misspelled Tweet-Rye Cocktail

Cocktail Prep Just as we promised, the winning recipe from our Twitter Cook-Off has been added to the James Beard Foundation Recipe Section and will forever remain there in all its glory. Check it out here (don't worry, we translated the tweeted recipe into a plain English recipe for the folks who aren't fluent in Twitter speak).

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Field Trip: Winehaven at Outside Lands

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There aren’t many wineries in California that focus on Spanish varietals. For Louisa Lindquist California’s Mediterranean climate and the distinct grapes of Spain seemed like a perfect match. Her longtime love of Albariño and Tempranillo and the perfect setting of California’s Central Valley has produced Verdad, the winery she runs with her husband, Bob Lindquist (who we profiled earlier this week). Louisa's wines express the true flavors of these old world varietals and the unique California terroir in which they're grown. We asked her what type of music she’d pair with her wines and what she'd eat for her last meal on earth.

James Beard Foundation:
What music pairs best with your wines?

Louisa Lindquist:
Jazzy, blu... Read more >

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Eye Candy: Twitter Cook-Off

Twitter Salmon Mise en Place The mise en place for a spice-crusted salmon recipe submitted to our Twitter Cook-Off. Check out more photos of the preparation and judging. August 21, 2009, The Beard House, NYC (Photo by Geoff Mottram)

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Reel Food: Vegetarianism According to Momofuku

Last week David Chang and the Momofuku crew did the unthinkable and cooked a vegetarian menu at the Beard House. But striking meat from the meal couldn't knock the team off their game, as Chang's creative, freewheeling approach to food remained on full throttle. Check out the video to see his colleague, Peter Serpico, explain their take on pea soup: Here is a photo of the final dish—Pea Soup with Dashi, Burnt Pea Tendrils, and Honeydew Melon and Watermelon Balls:

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Recipe: Farmers' Market Salad with Crab-Stuffed Fried Green Tomato “Croutons” and Lemon–Vanilla Vinaigrette

Fried Green Tomatoes Diners at tonight's Beard House dinner will enjoy fried green tomatoes and other Southern classics prepared by chef Jim Foss of Georgia Brown's. The D.C.-based chef, who has cooked for the Obamas, was kind enough to send us his recipe for a summer salad that includes these crunchy treats stuffed with blue crab and goat cheese.

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Recipe: Farmers' Market Salad with Crab-Stuffed Fried Green Tomato “Croutons” and Lemon–Vanilla Vinaigrette

Fried Green Tomatoes Diners at tonight's Beard House dinner will enjoy fried green tomatoes and other Southern classics prepared by chef Jim Foss of Georgia Brown's. The D.C.-based chef, who has cooked for the Obamas, was kind enough to send us his recipe for a summer salad that includes these crunchy treats stuffed with blue crab and goat cheese.

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Worth Waiting For: Donut Man

Strawberry-Filled Doughnuts Summer's days are numbered, which means that only a little time is left to eat at our favorite seasonal spots. We urge our West Coast readers to pay a visit to the Donut Man stand in Glendora, California, which will shutter for the year at the end of this month. The line may be long when you arrive, but Jim Nakano's fruit-packed doughnuts make the wait more than worth it.

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Field Trip: Winehaven at Outside Lands

qupe_200x250Bob Lindquist loves baseball, rock n’ roll, and wine. He’s been in the wine business since 1975 and a winemaker since 1982, when he founded Qupé in the Central Coast appellation of California. Bob’s main focus is Rhône varietals, produced using grapes from some of the best vineyards in Santa Barbara and San Luis Obispo counties, most notably Bien Nacido Vineyard, which Bob founded with Au Bon Climat’s Jim Clendenen (a JBF Award winner) and where Qupé is located. So, what does this prolific California winemaker think about music and wine? James Beard Foundation: Are there foods or flavors that inspire your winemaking style? Bob Lindquist: Our winery has grown parallel to the evolution of “California cuisine” and the search for fresh local ingredients

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