A hot soak for your veggies. Bagna cauda, Italian for hot bath, is a very old dish with a Piedmont pedigree. Once considered a poor man's meal, bagna cauda has become one of the region's most popular foods. The "bath" is a tangy sauce made from garlic, olive oil, and anchovy; butter is often added in as well. To keep the sauce hot, it's typically served over a flame. Raw, or sometimes lightly cooked vegetables, cut into bite-size pieces, are dipped into it using a long-pronged fork. In Piedmont, fennel, cauliflower, cabbage, and red peppers are the veggies of choice, but any vegetable that's good to eat raw works well with bagna cauda, too.
WHERE? Enzo Fargione's Beard House dinner
WHEN? June 17, 2009
Here’s what happening at the Beard House next week:
Monday, June 15, 7:00 p.m.
New England Summer
Clark Frasier and Mark Gaier, Arrows and MC Perkins Cove, Ogunquit, ME / Jim Gallagher, Summer Winter at Boston Marriott Burlington, Burlington, MA / Ian Miller, MC Perkins Cove, Ogunquit, ME / Justin Walker, Arrows, Ogunquit, ME
Tuesday, June 16, 7:00 p.m.
Kansas City Steak Feast
Charles d’Ablaing, Webster House, Kansas City, MO
Wednesday, June 17, 7:00 p.m.
Enzo Fargione, Teatro Goldoni, Washington, D.C.
For details and reservations, visit
"'Eat' was my first word. I used to sit in my high chair every morning with great anticipation, waiting to be served my oatmeal with butter and brown sugar while banging my spoon on the tray and chanting 'Eat, eat, eat!'"
–JBF Award Winner Traci Des Jardins
Tyler Colman doesn’t want you to stress out about wine pairings. Of course the food matters, but for Colman it is equally important to take into account your mood, the location, and the atmosphere of a situation.
At Beard on Books yesterday, Dr. Vino
had his audience discuss what kind of wines they prefer in various settings. Robust reds are perfect for an evening by the fire in December, while an afternoon in your beach cabana might call for a crisp and clean rosé. Let your instincts and cravings in each instance help guide you to the perfect pairing.
In his latest book, A Year of Wine: Perfect Pairings, Great Buys, and What to Sip for Each Season
, Colman urges readers to “drink different” and to get out of their wine ruts—stop by your local wine shop and try something new. It’s a great time for wine, with many interesting bottles out there for very reasonable prices.
Colman's book is also
Tonight we'll be tuning in to the premiere of Bravo's Top Chef Masters to root for all the contestants who are JBF Award winners or nominees. Among them is Rick Bayless, whose restaurant, Frontera Grill, won the medal for Outstanding Restaurant in 2007. He's competing for his charity, Frontera Farmer Foundation, which supports small Midwestern farms that practice sustainability. We caught up with the Chicago-based chef at last year's JBF Awards gala, when the event's theme was "Artisanal America."
James Beard Foundation: What would you eat for your last meal on earth?
Rick Bayless: Something in a tortilla for sure.
JBF: What’s your earliest food memory?
RB: Peeling peaches with my grandmother.
JBF: What’s your favorite regional ingredient?
RB... Read more >
Georgia pecan panna cotta with strawberry–rhubarb jam, the finale of Atlanta chef Carvel Grant Gould's Beard House dinner.
May 14, 2009, The Beard House, NYC
(Photo by Michael Johnston)
Author of the highly praised Dr. Vino blog
, Tyler Colman brings a budget-conscious and highly seasonal approach to wine that guarantees greater enjoyment.
In anticipation of Colman’s appearance at tomorrow’s Beard on Books
, we asked the wine expert and author of A Year of Wine: Perfect Pairings, Great Buys, and What to Sip for Each Season
for his top summer wine picks.
La Spinetta, Moscato d'Asti (about $15)
This is probably the ultimate wine for sipping poolside with a light fizz, peachy aromas, and five percent alcohol. Because it is slightly sweet, it's also a perfect wine for newbies.
Wild Rock, Sauvignon Blanc 2008 (about $15)
This kiwi Sauvignon Blanc has the customary refreshing acidity but adds an aromatic lift from a dash of riesling and viognier. Pair with lunch on the
A true James Beard classic, this simple recipe may seem like it contains an overwhelming amount of garlic, but it actually highlights the allium’s softer side. The slow cooking time mellows the strong garlic taste and aroma and creates a buttery-mild garlic-perfumed paste that’s perfect spread on crusty bread. Get recipe >
“When I was just starting out I worked in a restaurant where I prepared canelones, Catalan stuffed pasta. The restaurant’s dining room had a huge fish tank. And we had a pan as long as me that we used for the canelones. One day I was showing off and brought the hot pan right out of the oven and into the dining room. I lost control and somehow managed to dump it into the fish tank!”
–JBF Award Winner José Andrés