Field Trip: Food, Wine, and Music at San Francisco’s Outside Lands

fatted calf The weather defied everyone’s expectations—80-degree days are a real rarity in San Francisco. Perhaps that’s what had everyone in such high spirits at Outside Lands. Of course, it could also have been the amazing music, great food, and stellar wines. Music might have been the main draw, but we were content to spend our Festival days at the Outside Lands wine tent, sampling California wines and pairing them with some of the great food offerings (think Cowgirl Creamery’s Mt. Tam, Hog Island oysters barbecued or on the half shell, and Fatted Calf sausage sandwiches). The dish that had ev

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In Memoriam: Sheila Lukins

We are deeply saddened by the death of JBF Award–winning cookbook author Sheila Lukins, who inspired generations of home cooks with her simple, modern, and sophisticated style of cooking. In 1986 Lukins, along with co-author Julee Rosso, won her first Beard award, for The Silver Palate Good Times Cookbook, and in 1992, The Silver Palate Cookbook (one of the 10 bestselling cookbooks of all time) was inducted into the Cookbook Hall of Fame. That same year, Lukins was inducted into the JBF Whos Who of Food & Beverage in America. [NYT]

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MemorEATS: Barbara Lynch

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"My mom used to send me to school with tuna fish sandwiches on Sunbeam white bread. The tuna fish salad was made with pickle juice. I would stick the lunch bag next to the radiator so the sandwich would get nice and warm. I loved those warm tuna sandwiches!"—JBF Award Winner Barbara Lynch, No. 9 Park, Boston

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On the Menu: August 30 to September 5

Kitchen Here’s what happening at the Beard House next week: Tuesday, September 1 Michael Harlan Turkell: Greenhouse Gallery Michael Harlan Turkell, a once aspiring chef, now freelance photographer and a photo editor of Edible Brooklyn and Edible Manhattan magazines, has been photographing the inner workings of kitchens for his award-winning "Back of the House" project, which documents the lives of chefs in their restaurant world. Wednesday, September 2, 7:00 P.M. Melbourne’s Modern Mediterranean Adrian Richardson’s straightforward philosophy on food—local and seasonal or nothing at all—shines through in his pure and honest cooking at the critically-acclaimed La Luna Bistro in Melbourne. Richardson, one of the most popular chefs Down Under, will prepare a menu of h

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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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