Wine Wisdom: Q & A with Bernard Sun

Bernard Sun oversees the wine program at Jean-Georges Vongerichten’s restaurants, including Jean Georges, which won the 2010 James Beard Award for Outstanding Wine Service. Here he tells us about his preferred summer wine and notable green producers.


Q: What are your favorite wines to drink in the summer?


A: That’s easy: a Rosé from either Provence or Tavel. I look to Provence for something light and with minerality, Tavel for something flavorful and rich. As a matter of fact, we are serving a 2009 Château de Manissy Tavel Rosé at Matsugen right now, and it’s delicious.


Q: What are some under-the-radar wine regions that you think consumers should get to know better?


A: The world is pretty small now. There are not too many places left that are truly “under the radar,” although I did recently taste some fairly impressive wines from Canada’s Okanagan region in British Columbia.


Q: You recently appeared on Martha Stewart Radio to talk about green wines. Are there any particular green-wine producers that you recommend?


A: At our newly opened ABC Kitchen, where the theme is green a... Read more >

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On the Menu: August 15 through August 21

Guests enjoy dinner in the Beard House dining room. Here’s what’s happening at the Beard House and around the country next week: Monday, August 16, 7:00 P.M. American Artisan Dinner At their beloved cheese shop and bistro in Providence, Matt and Kate Jennings serve diligently sourced, honest, handmade food inspired by the seasons and their New England setting. The talented chefs conceived this exquisite dinner as an ode to American artisanal dairy products, which will be featured in each course. Tuesday, August 17, 7:00 P.M. Italian Gem Though some New Yorkers have a policy against eating anywhere north of 23rd Street, the Upper East Side’s Spigolo, which received two stars from Times critic Frank Bruni, has convinced many a downtowner

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On the Menu: American Artisan Dinner

Kate and Matt Jennings Thanks to dairy pioneers like the Kehler brothers and Angela Miller, American cheesemaking has come a long way from the age of processed “cheese product.” Chefs also play an important role in helping these artisanal offerings reach our plates. One of them is Master Cheesemonger Matt Jennings: after apprenticing with cheesemakers all over Europe, he now spreads the good cheese gospel at Farmstead & La Laiterie, a restaurant and cheese shop in Providence. (He will also judge cheese at the Good Food Awards

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Eye Candy: Southern Sliders

Rabbit, Foie Gras, and Wild Mushroom Sliders with Pickled Shallots, Whole Grain Creole Mustard, and Potato Gaufrettes At his recent Beard House dinner, Scott Varnedoe prepared updated Southern food with classic details, like these rabbit, foie gras, and wild mushroom sliders with pickled shallots, whole grain Creole mustard, and potato gaufrettes. See more photos from the dinner here.

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Recipe: Corn Sformato with Pancetta, Tomato, English Peas, and Fontina

Corn Sformato with Pancetta, Tomato, English Peas, and FontinaAs we learned earlier this week, the definition of sformato is hard to pin down (though we do know that it’s traditionally bound by eggs and molded). But there’s nothing perplexing about this decidedly summery version from chef Scott Fratangelo, featuring the classic seasonal trinity of corn, tomato, and basil.

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Eat this Word: Sformato

Corn Sformato with Pancetta, Tomato, English Peas, and FontinaWHAT? Cooking out of the box. Sformato is ubiquitous on restaurant menus throughout Italy, yet its definition is elusive. The consonant-clustered name comes from the Italian verb sformare, meaning, “to unmold.” Predictably, the dish is cooked in a mold, or forma, and turned out onto a plate to serve. Sformati (that’s plural) can qualify as just about anything from vegetable side dishes to meaty main courses or even desserts. With a texture that can best be described as somewhere between a soufflé and flan, sformati almost always include eggs, but additional ingredients are up to the cook. Popular savory flavors include spinach, peas, or potatoes, but sweet renditions made with zabaglione, fruit, or chocolate are not uncommon. WHERE? Scott Fratangelo and Pastry Chef Jen Eunji Kim's Beard House Di

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In Memoriam: Michael Batterberry

Michael and Ariane Batterberry Along with the rest of the food world, we were saddened to learn of the death of food writer, historian, and publishing icon Michael Batterberry on July 28. Just a few months ago, the James Beard Foundation awarded the 2010 JBF Lifetime Achievement Award, which is given to an individual or individuals whose lifetime body of work has had a positive and long-lasting impact on the way we eat, cook, and think about food in America. Click here to read the essay about the Batterberrys ran in our 2010 Awards Program.

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