Beverages Archives - Page 7 of 24

Fromage Langres et Champagne

Kicking off my first post of 2022 with a theatrical Champagne and Cheese Course. Not just any cheese, but a special cow’s milk cheese that originates from the plateau of Langres in the Champagne region of France.

What Grows Together, Goes Together

A broadly accurate principle for matching wine with a particular food is to choose components from the same region…the pairing of fromage Langres (pronounced Lawn-gruh) with Champagne is no exception.

A Unique Cheese

Langres is only rotated once during maturation. The weight of the liquid in the cheese causes it to collapse creating its signature concave cap. The dent on top is the result of the cheese not being turned as it matures, making the cheese settle in the center. It is not exactly clear who originally thought that this dent would be the perfect place to splash some Champagne, but it is!

To Serve Fromage Langres et Champagne

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Maltagliati all’Arrabbiata

Maltagliati all'arrabbiata

Maltagliati all’Arrabbiata
Calabrian Chili, Burrata, and Fresh Basil
Served with an Amalfi Spritz

Buon Natale! Merry Christmas – this is a brilliant vegetarian dish for the holiday with its beautiful striking red and green colors. But how could it possibly be any good? The pasta, maltagliati, literally translates to “badly cut” and the sauce arrabbiata translates to “angry”! Turns out this bad-cut-angry pasta dish is actually deliziosa…and perfect for the holidays.

Maltagliati all’arrabbiata Recipe

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A Curated Meal Kit Crafted by James Beard House Fellow – Part 2

A Curated Meal Kit Crafted by James Beard House Fellow

James Beard House Fellow

A Curated Meal Kit Crafted by James Beard House Fellow

First Course

Jerk Shrimp with Pico de Gallo and Avocado Crema

Main Course

Scotch Bonnet-Braised Beef Short Rib with Fall Greens and Polenta

Dessert Course

Peanut-Coconut Brittle Drops with Oloroso Sherry

The monthly Beard Box meal kit for two is shipped overnight and costs $100. The portions are generous, and it is a delight to experience the emerging chefs’ creativity while supporting the James Beard Foundation.

For decades, cooking at the James Beard House in New York City’s Greenwich Village has been an aspiration for many chefs and considered a career milestone. In May of 2021, they launched the Beard House Fellows program, which re-envisions the potential of the historic space into a hub of training and professional development for talented emerging chefs.

Each Fellow has a one-month residence at the Beard House where they receive hard skills training along with the opportunity to develop a meal kit that is available across the country.

Emerging Chefs

May 2021 – Nicole Merino

June 2021 – Mimi Chen

July 2021 – Theodore Coleman

August 2021 – Sofia Mendoza

September 2021 – Kencito Vernon

Curated Meal Kit by Chef Kencito Vernon

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Vegas-Style Cactus Ginger Margarita

Cactus Ginger Margarita

Vegas-Style Cactus Ginger Margarita

Kick back and relax poolside under the bright Vegas skies while sipping on a Fabulous Vegas-Style Margarita. Groove to the smooth sounds of crooners Dean Martin and Frank Sinatra. Enjoy dinner crafted by one of the dozens of celebrity chefs, take in a show. Later in the evening, cruise the casinos and let Luck Be A Lady Tonight!

Cactus Ginger Margarita

My original Poolside Signature Cocktail is the marriage of a Ginger Margarita and a Prickly Pear Margarita.

Cactus Ginger Margarita

Tequila, orange liqueur, lime, and salt are all it takes to make the perfect classic margarita… but substitute Domaine de Canton ginger liqueur for the usual Triple Sec or Cointreau and add an ounce of the fabulous desert-born, magenta-hued prickly pear cactus syrup…and Viva Las Vegas My Friends!

Cactus Ginger Margarita Recipe

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A Curated Meal Kit Crafted by James Beard House Fellow

Salad Course: Don’t Be Late

Grilled Peach with Smoked Paneer, Mustard Greens, Mint–Basil Salad,
Pistachios, Goan-Spiced Watermelon Vinaigrette

Main Course: Trial by Fire

Berbere-Spiced Lamb Loin with Preserved Lemon Couscous,
Katchkie Farm Cherry Tomatoes, Zucchini, Cucumber, Moroccan Mint Yogurt

Dessert: High on the Cob

Dark Chocolate Bon Bon with Grilled Corn and Salted Caramel Ganache

James Beard always welcomed students, authors, chefs, and other guests into his home—his kitchen was truly at the heart of America’s burgeoning food scene. After his death in 1985, a group of his friends and colleagues heeded a call from Julia Child to do something with Beard’s house.

A Curated Meal Kit Crafted by James Beard House Fellow

The James Beard Foundation officially opened the James Beard House in New York City’s Greenwich Village on November 5, 1986 “to provide a center for the culinary arts and to continue to foster the interest James Beard inspired in all aspects of food, its preparation presentation, and of course, enjoyment.”

For decades, cooking at the James Beard House has been an aspiration for many chefs and considered a career milestone. In May of 2021, they launched the Beard House Fellows program, which re-envisions the potential of the historic space into a hub of training and professional development for talented emerging chefs.

A Curated Meal Kit Crafted by James Beard House Fellow