Recipe: Starker's Peach–Bourbon Milkshake

PeachesJohn McClure of Starker’s Restaurant in Kansas City served this luscious milkshake next to some fried peach pie at his recent Beard House dinner. It's a creamy, bourbon-spiked treat that makes for the perfect ending to a midsummer evening.

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Recipe: Starker's Peach–Bourbon Milkshake

PeachesJohn McClure of Starker’s Restaurant in Kansas City served this luscious milkshake next to some fried peach pie at his recent Beard House dinner. It's a creamy, bourbon-spiked treat that makes for the perfect ending to a midsummer evening.

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Scholarship Spotlight: Leslie Martin

JBF scholarship recipients are the culinary stars of the future. If there's anything more fulfilling than helping students get the training and experience they need to succeed in the industry, it's hearing about that journey straight from the students themselves. In the coming weeks, we’ll be spotlighting recent scholarship recipients and sharing details about their education and professional ambitions. Click here to read one student’s touching retelling of her decision to study the culinary arts, her food-centric upbringing, and what she's accomplished with her training so far.

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Q & A: Barbara Kafka

Barbara Kafka A prolific cookbook author, Barbara Kafka was one of the first culinary professionals to be inducted into our Who's Who of Food and Beverage in America. To mark this milestone, we caught up with Kafka to see what she had to say about her various "children" and her thoughts on American cuisine.

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Eye Candy: Chefs & Champagne

Chefs & Champagne crowd Looking at all our photos of this weekend's Chefs & Champagne is making us pine for the delicious menu and the stunning Hamptons setting all over again. To see galleries of the event's delicious food, chefs, and guests, click here and here.

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Recipe: Spicy Tomato and Chipotle Soup with Calamari and Chorizo Sausage

TomatoesChef Ulrich Koberstein’s focus on clean, intense flavors is exemplified by this simple soup. Koberstein served it in small shot glasses as an hors d’oeuvre during the reception at his Beard House dinner, but it also makes for a satisfying first course or light main course.

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JBF News: Chefs & Champagne® Recap

Alex, Susan, Julian, and Roman

From left: Alex von Bidder, JBF President Susan Ungaro, Julian Niccolini, and Roman Roth of Wölffer Estate Vineyard

“This is the best damn party I’ve been to out here all year,” was the way one Hamptons reveler put it. The sun shone bright and clear as we kicked off our nineteenth annual Chefs & Champagne on Saturday. More than 500 gathered under the tent to enjoy an incredible summer menu prepared by a fantastic team of chefs and to fête guests of honor Alex von Bidder and Julian Niccolini of the Four Seasons.

We have always loved this event because the chefs participating have just as much fun as the guests attending. Seamus Mullen and Akhtar Nawab sported chic shades as they cooked up their mussels and octopus, respectively, while Jeff Rogers, who came from the Quail Lodge Resort & Golf Club in Carmel, CA, made a decadent foie gras to

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Eat this Word: Rillettes [ree-YEHT]

RillettesWHAT? Coveted crock. "I certainly had never had the happiness of seeing that brown mess spread on slices of bread and butter," recalled Honoré de Balzac of watching his schoolmates eat the savory spread he so desired. A native of Tours, the French literary legend may have belonged to one of the few families that couldn't afford the humble specialty of the region, where the fatty favorite is lovingly referred to as "brown jam." As with other pâtés and terrines, rillettes begin with chopped meat, salted and cooked slowly in fat (the recipe dates back to the 15th century Loire Valley, where it was likely created to use up leftover scraps of pork). The tender morsels are then shredded and stored in ramekins or crocks covered with additional fat. This age-old technique results in a rustic yet deliciously creamy paste that has aromas of garlic, bay leaf, thyme, and wine. Literally translated, rillettes means "plank," which probably refers to its appearance when

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