Tweet Eats: Your Tweeted Recipes

Since we launched our Twitter Cook-Off on Monday, we've gotten a slew of recipes that demonstrate your skills in the kitchen as well as your fluency in Twitter shorthand. We don't want to give away the secrets of distilling a recipe to a tweet, so we're taking a few of our favorite submitted recipes and reprinting them in plain old English.
  • Mascarpone and Goat Cheese–Stuffed Profiteroles with Marjoram and Strawberry–Rhubarb Compote
  • Pan-Fried Sweetbreads with Shallots, Thyme, and Toasted Pine Nuts
  • Balsamic and Orange–Glazed Figs with Vanilla Ice Cream and Pistachios
Think you have a recipe that could make it to the semifinals? The contest ends on August 14, so you still have nine days to tweet us a recipe and get a chance to win two tickets to our exclusive (read: private) Jack Daniel's Birthday Party at the Beard House on September 9. The event will feature Hill Country barbecue, cocktails by David Wondrich, and an impressive

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Awards Watch: Julie, Julia, and JBF Award Winner Rick Nelson

Beard medallion At the 2005 Media Awards, food writer Rick Nelson picked up his first Beard Award. But that wasn’t the only thing that made the night memorable. Today he recounts his memorable run-in with Julie Powell at the 2005 JBF Media Awards.

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Tweet Eats: David Wondrich's Colbert Bump Cocktail

The winner of our Twitter Cook-Off will get to taste some of David Wondrich's delicious cocktails at our Jack Daniel’s Birthday Party. But last night the JBF Award winner appeared on the Colbert Report, where he mixed up a signature cocktail for Colbert. Check out the video and get the recipe, courtesy of Serious Eats.

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Tweet Eats: David Wondrich's Colbert Bump Cocktail

The winner of our Twitter Cook-Off will get to taste some of David Wondrich's delicious cocktails at our Jack Daniel’s Birthday Party. But last night the JBF Award winner appeared on the Colbert Report, where he mixed up a signature cocktail for Colbert. Check out the video and get the recipe, courtesy of Serious Eats.

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Eye Candy: The Boar Hunt in the Greenhouse Gallery

Brad FarmerieLocated where diners meet and mingle before meals, the Greenhouse Gallery at the Beard House exhibits the works of up-and-coming and established artists who work with culinary themes. Currently on display is The Boar Hunt, a photo series by Peter Frank Edwards that documents the hunting, butchering, and cooking of a wild boar in the wilderness of South Carolina's Santee River Delta. "The premise was to get a great chef and put him with some great hunters and let them learn and experience different things from each other," says Edwards. The great chef? Brad Farmerie of NYC's Public, Double Crown, and the Monday Room. "Brad has a passion for pork, but had never hunted and harvested a pig," says Edwards. "We had a great and challenging time working on the project together. Chest-deep swamp water, long hikes through the swamp, listening for the pigs." The work was commissioned by Men's Jou

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Eye Candy: Luncheon Aboard the Queen Mary 2

Britannia Dining Room Last week JBF members and friends dined in the opulent Britannia restaurant aboard the Queen Mary 2. The stunning ocean liner's kitchen, which employs 230 people, prepared a grand luncheon featuring dishes like Jerusalem artichoke and white truffle velouté and espresso semifreddo with sabayon and Marsala gelée. Click here to see more images from this one-of-a-kind event. July 30, 2009, The Queen Mary 2 (Photo by Philip Gross)

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Q & A: David Wondrich

David Wondrich 2008 JBF Award winner and Imbibe! author David Wondrich will be mixing up cocktails at our exclusive Jack Daniel’s birthday party at the Beard House on September 9 (want a taste of his genius? Enter our Twitter recipe contest!). But where does this master mixologist go when he wants someone else to make him a drink? JBF: Where do you like to go for a great cocktail? DW: A few current favorites: Clover Club, Pegu Club, and PDT in New York, Beretta and Alembic in San Francisco, the Teardrop Lounge in Portland, Green Street in Boston, and the Edison in Los Angeles. But there are many more places, almost all of them new. It’s an exciting time for the discriminating barfly. Click here to read more of our Q & A with David Wondrich

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Eat This Word: Succotash

The James Beard Foundation on succotash
WHAT? Daffy's favorite side dish. ("Suffering succotash!") Indians introduced colonists to this mix of beans and corn (the Indian version sometimes included bear meat) and gave the dish its name, which derives from msickquatash, Narraganset for boiled kernels of corn. In A Tramp Abroad, Mark Twain listed succotash (along with possom, coon, and cobblers) among the food from home that he most craved while he was traveling. Ronald Reagan once used the word as a substitute for "Podunk" to mean a backwater place; in so doing, he incensed the 600 residents of Succotash Point, Rhode Island. Sadly, so many Americans were raised on loathsome frozen succotash vegetable mix, they've written off what food writer John Thorne has described as "a quintessential summer dish...with a wonderfully delicate flavor."

WHERE? Will Gilson's Beard House dinner

WHEN? August 4, 2009

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