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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On the Menu: July 26 to August 1

Kitchen Here’s what happening at the Beard House and around the country next week: Tuesday, July 28, 7:00 P.M. Swine and Wine Though the Year of the Pig is technically over, chefs across the country are still going hog-wild for pork. Join us for a spectacular snout-to-tail dinner that will be prepared by chefs Brad Farmerie and Christopher Rendell of the perennially popular Public and newcomers Double Crown and the Monday Room. Wednesday, July 29, 7:00 P.M. Best of D.C. Chefs It’s a new day in the nation’s capital: there’s a new President, a new majority in the Senate, and a new way of doing things. Change is good, but we’re happy to report that Washington, D.C.’s dynamic food scene remains as deliciously compelling as ever. Find out for yourself when this g

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Recipe: Drunken S'more Cake

S'moreAfter posting an Eat this Word about s'mores last month, we heard from several readers about their favorite versions of this marshmallow treat, as well as requests for the recipe for Michael DiBianca's Drunken S'more Cake. We tested it, and we're happy to report that it's some seriously good stuff. A riff on the composition of a s’more, this dessert was the finale of chef DiBianca’s playful and flavorful Beard House dinner. His version calls for the nutty Nocello and Frangelico, but we think that fruity liqueurs, like Grand Marnier or Chambord, would work nicely, too. Whatever you choose, just be sure to top this treat with a mighty dollop of whipped cream.

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Recipe: Drunken S'more Cake

S'moreAfter posting an Eat this Word about s'mores last month, we heard from several readers about their favorite versions of this marshmallow treat, as well as requests for the recipe for Michael DiBianca's Drunken S'more Cake. We tested it, and we're happy to report that it's some seriously good stuff. A riff on the composition of a s’more, this dessert was the finale of chef DiBianca’s playful and flavorful Beard House dinner. His version calls for the nutty Nocello and Frangelico, but we think that fruity liqueurs, like Grand Marnier or Chambord, would work nicely, too. Whatever you choose, just be sure to top this treat with a mighty dollop of whipped cream.

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Awards Watch: Beard Awards Make Gourmet Beam

Ruth Reichl Reading Ruth Reichl’s letter in the latest issue of Gourmet, we’re pleased and humbled by her gratitude for the four Beard Awards that the magazine received this past May. She describes the recognition as “an incredible honor,” and it’s an honor for us to salute such outstanding contributions to the culinary world. Reichl is most proud of earning the medal for Multimedia Writing on Food, awarded specifically for “The Test Kitchen” series on gourmet.com. For an archive of “The Test Kitchen” episodes, as well as links to other JBF Award–winning media, click here.

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