Looking for the perfect Thanksgiving wines that'll pair with everything on your table, make even your wine snobbiest guest happy and won't break the bank?
Well, look no further! In my latest segment on WPTV I share some fabulous wines that all play nicely with a wide variety of flavors, appeal to a plethora of palates and are all under $20 a bottle! The fabulous John Favole also asks an important wine related etiquette question that you won't want to miss if you're hosting a holiday meal or plan on being a guest at someone else's home.
Also, just in case you're in need of some great Thanksgiving recipe recommendations like the perfect turkey or dessert, a list of Thanksgiving Kitchen Equipment Essentials or an indispensable Thanksgiving Day Cheat Sheet feel free to click on the respective links.
I hope you find my recommendations helpful and please see below for a list of wines featured in this episode. To view the full video, simply click the link below. Wishing you and your family a wonderful and delicious Thanksgiving!
1.) Gruet Blanc de Noirs Brut, New Mexico, NV ($18): Pale salmon in color, this Blanc de Noirs has aromas of berry + pear, complimented by a rich, round mouth feel on the palate. It finishes with a layer of cream + pleasant, warm toastiness + is incredibly versatile with all styles of food!
2.) Chateau Ste. Michelle Eroica Riesling, Columbia Valley, Washington ($19): Exhibits sweet lime + mandarin orange aromas with subtle mineral notes. A delightful mouth-watering acidity is beautifully balanced by bright, flavorful citrus + stone fruit accompanied by a crisp acidity and lovely minerality.
3.) Acrobat Pinot Noir Rosé, Willamette Valley, Oregon ($15): This delightful rosé tempts with aromas of watermelon, lychee, kiwi + a hint of spice. Flavors of raspberry, plum + pomegranate are enhanced by a wonderful viscosity + hint of sweetness which melts away on the lengthy dry finish.
4.) Erath Pinot Noir, Willamette Valley, Oregon, ($14): Classic Oregon aromas of black cherry, plum + currant mingle with hints of anise + sandalwood. Flavors reflect the aromatics with more cherry + plum with a touch of graham cracker. Hearty + robust, yet smooth + approachable this gem is guaranteed to delight!
Offers for wine clubs are E V E R Y W H E R E these days!
From department stores to airlines, it seems like everyone wants to sign you up and they're making pretty outrageous-sounding offers to lure you in. One promises "20 wines for a dollar," while another features ONLY "award winning wines" - they all sound great...but ARE they?
In this week's episode of Wines of the Week on Facebook LIVE I tackle this timely topic and feature important Wine Club Warning Signs to keep in mind while shopping around. I'm also happy to taste my way through our featured wines which all come from the Martha Stewart Wine Co.
Yes, Martha has gotten in the wine game, but is her wine club a #goodthing?
Please watch the video below for all the details!
1.) Georges Vigouroux Voluptueux IGP Côtes du Lot Rosé, France, 2016 ($12)
2.) Villa Ruby de Bernard Magrez 'Caresse de Rosé,' IGP, France, 2016 ($15)
3.) Racine Cotes de Provence Rosé, Provence, France, 2016 ($15)
4.) Abbazia di San Guadenzio Moscato Rosé Dolce, Piedmont, Italy, NV
- Martha Stewart Wine Co. website
- All the deets on the different methods of making sparkling wine
- 4 Wine Club Warning Signs to keep in mind when shopping (scroll to 35:55 in the video for the full list)
I hope you enjoy this episode of “Wines of the Week” featuring Wine Clubs 101 and selections from Martha Stewart's Wine Club. Please watch the video above for ALL the details including my tasting notes on our featured wines as well as my checklist of Wine Club Warning Signs. I’d also love to hear about YOUR experience with wines clubs, good OR bad so please leave your comments below. And to view previous episodes of “Wines of the Week,” please click here!
While Summer is definitely one of my favorite times to pack up and get outta town, as the season draws to a close, I find myself craving the comforts of home. Don't get me wrong, we thoroughly enjoyed our time in Highlands, North Carolina and the Hamptons, but for some reason, cooking and enjoying wine in my own kitchen, with my husband and doggies just feels supremely satisfying. And while I love the Hubs and pups to pieces, this feeling could also be due to the run of tasty recipes I've been churning out lately - what can I say, I'm on a Summer-inspired culinary roll!
But I can't take all the credit.
Living by the beach is a constant source of culinary inspiration. And during the dog days of Summer when it's not uncommon for temps to remain in the 90's all night long, I've been leaning towards light, lean, seafood-inspired dishes that are perfect for pairing with crisp, refreshing white wines or rosés. This recipe for Clams with Fennel + White Bean Sauce is one mouth watering example!
This one pot meal is not only flavorful and healthy, it also doesn’t require you to crank up the oven or dirty a lot of pots and pans. And I especially love featuring fabulous food and wine combinations that can easily be throw together on a weeknight as well. There's no reason to slave for hours over a hot stove to conjure beautiful flavors. In fact, that's what my collection of Fast + Fabulous recipes is ALL about!
And now it's time for the flavah breakdown! In this recipe, the flavor of the sweet, juicy littleneck clams is accentuated by the bright, citrusy lemon juice and subtle, licorice-y flavor of the fennel. The creamy white beans impart nice texture and body to the dish, creating a sauce that'll luxuriously coat the back of your spoon, not to mention your palate. The lone sprig of rosemary adds a deep, fragrant base note which provides lovely depth of flavor and you simply must, I mean MUST serve this dish with generous slices of toasted, crusty French bread that have been rubbed with a garlic clove while still warm. The fancy name for this garlic-rubbed toast is fettunta but let's just call it DELICIOUS!
Hungry yet?
To pair with Clams with Fennel + White Bean Sauce, a crisp, refreshing white wine would be best. I especially like Sancerre from France's Loire Valley which is crafted exclusively from the Sauvignon Blanc grape. It’s mineral-driven and citrusy, and imparts brightness to the dish, while also balancing its creaminess.
I really like the Henri Bourgeois Sancerre La Côte des Monts Damnés ($30) with its delicate notes of stone fruit, limestone, pear and citrus followed by a cleansing, mineral-tinged finish. But a Sauvignon Blanc from California or New Zealand would also work nicely as would other crisp, light whites such as Grüner Veltliner from Austria, Vermentino from Italy or a Sauvignon Blanc/Semillon blend from Bordeaux.
Please see below for the full recipe and I hope you enjoy this dish as much as we do. Now, what are your favorite flavors of Summer? I'd really love to know, I'm just nosy that way, so please let me know in the Comments section below.
Print Recipe"CLAMS WITH FENNEL + WHITE BEAN SAUCE"
Author: Stephanie Miskew | The Glamorous Gourmet
Serves: 2-4 servings
Pair this dish with a crisp, refreshing white wine like a Sancerre from France's Loire Valley!
INGREDIENTS
2 15-ounce cans of cannellini or Great Northern beans, rinsed
1/4 cup of good olive oil, plus more for drizzling
1 medium fennel bulb
3 garlic cloves, thinly sliced
1 sprig fresh rosemary
1 lemon
1/3 cup dry white wine like Sancerre or Sauvignon Blanc
1/3 cup coarsely chopped fresh, flat leaf parsley
36 littleneck clams, scrubbed
6 slices of French bread, toasted + rubbed with a garlic clove
Kosher salt + freshly ground black pepper
INSTRUCTIONS
Toss drained and rinsed white beans in a medium bowl with a drizzle of olive oil and season with Kosher salt and pepper. Set aside.
Remove fronds from fennel bulb and set aside. Remove any damage from the outside of the fennel bulb using a vegetable peeler and then cut bulb in half. Thinly slice one half of the fennel bulb and wrap the slices in a damp paper towel to prevent browning. Finely chop the remaining half of the fennel bulb.
Heat the 1/4 cup of olive oil in a large, heavy bottomed pot over medium heat. Add chopped fennel, sliced garlic and rosemary sprig and cook, stirring frequently, until fennel has softened, approx. 5 minutes.
Using a paring knife or vegetable peeler, remove two wide strips of zest from the lemon. Cut the lemon in half and remove the seeds.
Add the clams and lemon zest strips to the pot and squeeze in the juice from one half of the lemon. Cover the pot and give it a good shake back and forth to distribute the clams evenly. Cook for 5-7 minutes, until some of the clams have opened or begun to open. Transfer any open clams to a separate bowl and cover the pot once again and cook until the remaining clams open, approx 7-9 minutes. Then transfer the remainder of cooked clams to the bowl and discard any clams that did not open!
Add reserved, seasoned white beans and white wine to the pot and stir to combine. Bring mixture to a boil, reduce to simmer and return the cooked clams to pot along with half of the chopped parsley. Toss gently to combine and cover the pot and reheat clams for approx 5 minutes.
In a separate bowl, add the remaining chopped parsley and sliced fennel and squeeze the remaining lemon half over the mixture. Season fennel herb mixture with Kosher salt and pepper and a drizzle of olive oil and toss to combine.
Serve clams topped with the fennel herb mixture and plenty of toasted French bread rubbed with garlic to sop up the delicious sauce.
The day after the glamour and indulgence of "Chefs & Champagne," the James Beard Foundation's Summer fundraiser that I cover every year, Steve and I love spending a relaxed, unplanned day discovering the Hamptons. Last year's meandering led us to afternoon cocktails at Topping Rose House followed by a delightful, casual dinner at EMP Summer House and we were hoping for similarly fabulous results this year.
From our home base in Southampton, we hopped into our rental car and set our sights on Montauk. Luckily, we were armed with some helpful recommendations we procured the night before from some fellow food and wine lovers, so we were feeling very optimistic. And we were in the Hamptons, after all - it's kinda hard to go wrong!
We wound our way up Route 27 with the windows down, enjoying the delightful feel of the cool Summer breeze on our skin, and gradually, the scenery began to change. The closer we got to Montauk, the more dense and lush the landscape became. The cars also evolved from shiny, new Range Rovers and sleek, convertible Mercedes, to weathered pickup trucks and rugged, vintage jeeps, a tangible sign of the town's more relaxed, laid-back ethos.
Located on the easternmost point of Long Island's South Fork, Montauk is truly the "end" of the "East End." It's primarily known for its rich fishing heritage that's claimed over 30 world records and it's also a prime spot for year round surfing as well. And while Montauk is generally considered more laid back and less flashy than say, East Hampton or Southampton - its air of glamour may just be a little less obvious.
Andy Warhol once owned a sprawling estate here where he entertained the likes of the Rolling Stones, Jacqueline Onassis and Elizabeth Taylor. Today, celebs who reside in Montauk include Julianne Moore, Ralph Lauren and Robert De Niro.
When we arrived, we headed straight to the Montauk Point Lighthouse. This impressive structure is the oldest lighthouse in New York state and the fourth oldest active lighthouse in the US. While I'd love to tell you we walked all the way up to the top (um, NOT after a long night standing and dancing in 4" heels), we DID stay to enjoy the dramatic views and bask in the amazing weather. The lighthouse was truly stunning against the bright, blue Montauk sky!
After our hour plus drive and lighthouse visit, we were definitely in need of sustenance. After the decadence of the previous night (i.e., Red Velvet Macarons with Foie Gras Mousse!) we were very tempted to simply devour some delicious steamers and clam chowder from one of the many inviting roadside stands or delicious dives...BUT we decided to push on - and we were very glad we did!
After checking out a few different restaurant recommendations, we finally eased the car into the gravel drive at Duryea's Lobster Deck. We made our way inside the quaint, whitewashed retail store and were redirected around the corner to the actual restaurant. And as we rounded that corner...the magnificent view took our breath away (click here to see video!).
I was instantly reminded of an amazing lunch we shared with our good friends Kaki and Phil at the Carlton hotel in Cannes a few years ago. The setting was virtually identical: French music wafted through the air as the sun danced and sparkled across the cerulean blue sea. Magnificent yachts bobbed gently in the adjacent harbor while beautiful people on the outdoor deck were washing down decadent lobster rolls with copious amounts of crisp, dry Provencal rosé. Needless to say we had found our #happyplace!
Located on scenic Fort Pond Bay, Duryea's Lobster Deck has been a Montauk mainstay for over 80 years. In fact, it was 100% family-owned and run since its inception in the 1930's until 2012 when owner, Perry Duryea III, sold the business to private-equity billionaire, Marc Rowan.
The restaurant re-opened in 2016 with some timely upgrades including a glamorous new wine list (the restaurant was previously BYOB), featuring an impressive (and pricey) selection of Champagne and rosé. Also, in place of plastic tables and chairs, the new owners upgraded to teak furniture and stainless silverware.
And while pricey, the food was truly exceptional! The $35 lobster roll was chock full of succulent lobster meat, dressed only with a whisper of mayo, then nestled in a soft, buttery bun. Crispy sweet potato chips and coleslaw were the perfect accompaniment and added great flavor and texture as well. We also enjoyed plump, flavorful steamed clams served in a delicious broth which was perfect for sopping up with salty, crisp French fries. The generous bowl of tarragon-laced clam chowder rounded out our feast perfectly!
Hmmm now whatever to drink with our meal? As you might expect, we washed everything down with a refreshing, rose petal pink hued bottle of Chateau Saint-Maur Provencal Rosé. The wine's enticing notes of red berries and spice brought the perfect brightness to the decadence of our meal. We also sampled the Summer Ale from the Montauk Brewing Company Summer Ale which had the perfect balance of flavor and freshness. The company's "come as you are" tagline also perfectly embodies the "no frills good life "of its eponymous town.
We happily lingered at Duryea's Lobster Deck for hours, savoring every bit of the delicious food and wine while enjoying the spectacular view. If you find yourself in Montauk this Summer, we highly recommend it, but just a helpful tip - beware of the eager seagulls who'll happily help themselves to a bite of your lobster roll if you're not careful!
Duryea's Lobster Deck | 65 Tuthill Road | Montauk, NY | 11954 | 631.668.2410 | www.duryealobsters.com
Nowhere embodies relaxed Summer glamour quite like the Hamptons. Located on the East End of Long Island, this sophisticated seaside haven is also home to our favorite Summer event, the James Beard Foundation's "Chefs & Champagne." Held on the last Saturday in July, this glamorous Summer soirée takes place under a sprawling white tent beneath cerulean skies, at the scenic Wölffer Estate in the village of Sagaponack.
It combines delicious, seasonally-inspired offerings from over 35 Chefs accompanied by flowing Champagne as well as an array of Wölffer Estate's eponymous wines. It is truly a feast for the senses and this year also featured some very special new faces.
The 2018 "Chefs & Champagne" event marked the first for the foundation's newly appointed CEO, Clare Reichenbach. The charismatic, blonde Brit (pictured below) brings her seasoned experience as executive vice president of strategy for BBC Worldwide and AMC Networks, to the renowned culinary organization, as well as extensive media expertise gained by working with clients including NBC Universal and New York Public Radio.
A self-described "deeply impassioned home cook," Reichenbach rallied the crowd of revelers by announcing the evening's enduring themes of, "good food, for good" and "pleasure with a real purpose." She also added, "we celebrate excellence in food, and we delight in deliciousness." I couldn't agree more!
But perhaps the overarching theme of the evening was the most timely, namely, the equality of women in the culinary arena. Spawned by the #MeToo movement and numerous sexual misconduct allegations in the culinary realm, Reichenbach also cited some sobering statistics, "While half of culinary students are women, they make up less than 20% of Chefs and head cooks."
The evening's ethos of equality was a continuation of May's James Beard FoundationAwards, which challenged the food community to RISE for diversity, culture and inclusion to ensure a seat at the table for everyone.
Which brings me to this year's Honoree. In her announcement, Reichenbach began, "Her passion for food, family and feminism makes her the ideal honoree for this year's event," and she couldn't have been more right! Padma Lakshmi is truly a driving female force in the culinary world. In addition to her titles of food expert, model, actress and best-selling author, she's also the host and executive producer of Bravo's James Beard award winning and Emmy award winning show Top Chef.
I was fortunate to have the opportunity to speak with the luminous Lakshmi about her favorite Summer flavors, passions outside of food and what it means to be honored by the James Beard Foundation before the event got underway:
Q: How have you been enjoying the Hamptons so far?
A: "I just got here today, I've been filming the finale of Top Chef overseas in China. If feels good to be back but I'm a little jet-lagged."
Q: You contributed so much to the food world in such a unique way, what does it mean to be here and be honored by the James Beard Foundation today?
A: "It feels great, it feels so exciting! I've always admired Chefs who were of James Beard caliber, and also cookbooks that were recognized by the James Beard Foundation so to be here as their Honoree is really fantastic and a life bucket list dream come true."
Q: Since we're almost halfway through, what are your favorite flavors of Summer?
A: "It's a little early, but in a few week the corn will start to come in really sweet and ripe. The tomatoes are divine and we have a ton of basil in our garden so instead of always making pesto, we make green curry with it. My most favorite flavors of Summer though are peaches and tomatoes."
Q: As a Sommelier, I have to ask, do you have any favorite wines or cocktails you specifically enjoy in the Summer?
A: I mean, I love really good wine, I love [Chateau] Figeac, I also love Tignanello.
Q: You've inspired so many people to experiment in their own kitchens and think outside the box, are there any spices in particular you think of when it comes to Summer that people should explore?
A: "Here's two Middle Eastern spices, one is Sumac and one is Za'atar powder and I mention those two together because in the Summer you have such beautiful vegetables and it's easy to make a very simple yogurt dip with just yogurt, those two spices and salt and maybe a pinch of cayenne if you like things spicy. It's a great healthy snack for kids and adults and you put it out and it's beautiful. We actually make a ton of it and use it on our baked potatoes as well, instead of sour cream."
Q: You've filmed Top Chef in so many amazing places, if you could pick anywhere to film it next, where would it be?
A: I'd really love to do a finale in Goa. I'd love to be able to bring Top Chef to my home country. I just think Goa would be such a beautiful place, not only because of the Portuguese influence but also the wonderful mix of food and also the natural beauty. You have the beaches, the nightlife and the historical side - it's got a little bit of everything.
Q: What's been your favorite place to film Top Chef so far?
A: Singapore was pretty good, Hawaii was beautiful and I loved filming in New Orleans as well.
Q: What are your greatest passions in life outside of food?
A: My daughter of course, rollerskating, and reading. I love all those things.
Q: What are you reading right now?
A: Actually I'm reading this book by Francine Prose and it's called "What to Read and Why." And it's just a beautiful book of essays and it really reignites your love of classic books. And it's written in such an approachable, down to earth way, it makes you all of a sudden want to go back and read Tolstoy. She's such a great writer.
Q: Do you have a favorite culinary quote or words to live by?
A: Yes, "'Tis an ill cook who cannot lick his own fingers!" It's from Shakespeare's Romeo and Juliet."
Once again, the food at the 2018 Chefs & Champagne event was truly spectacular! As in years past, I have to share my Top 10 Tantalizing Dishes with you - please scroll down for the deliciousness:
1.) Calvisius Tradition Prestige Caviar (White Sturgeon): The silky, slightly saline taste and delicate yet firm texture of this Italian caviar was positively dreamy and the perfect pairing for the Boizel Champagne.
2.) Red Velvet Macaron with Foie Gras Mousse + Aged Balsamic by Chef Adrienne Cheatham of SundayBest Pop-Up Series: The combination of the moderately sweet macaron and silky foie mousse were positively heavenly. The balsamic drizzle and flourish of briny sea salt made the perfect finish!
3.) Tarte Pissaladière (Savory Onion Tart with Anchovies, Niçoise Olives + Arugula) by Chef Georgette Farkas of Rotisserie Georgette in NYC: This classic dish from the South of France was a real treat and the bright arugula provided a fresh pop for the savory, salty olives and anchovies.
4.) Whipped Feta with Watermelon + Pistachio Dukkah by Chef Ayesha Nurdjaja of Shuka Restaurant in NYC: The airy texture of the feta was the perfect counterpoint to the dense chunks of sweet, ripe watermelon. The generous sprinkle of chopped pistachios, seeds and spices added delightful depth and earthiness to the dish as well.
5.) Olive Oil-Poached Chinook Salmon with Charred Leek Emulsion, Jersey Corn Puree, Black Garlic + Corn Cracklings from Chef Matthew Woolf of The Rainbow Room: We were absolutely smitten with the silky texture of the salmon as well as the combination of flavors and textures of the accoutrements!
6.) Foie Gras Torchon with Duck Prosciutto, Local Cherries, Rooftop Honey, Farm Blossom + Seed Cracker from Chef Chris Starkus of Urban Farmer in Denver, CO: As a sweet and salty fan, this was a hands down favorite! It led with the salty tang of the prosciutto and finished with the bright, flavorful sweetness of cherries and honey.
7.) 45-Day Dry Aged Certified Angus Beef Rib-eye with Bone Marrow, Bearnaise Sauce + Tomato Confit from Chef Nicole Gajadhar of Saxon + Parole in NYC: Sheer meaty decadence describes this dish in which revelers were offered a choice of sliced, buttery meat or a giant bone robed in an ample lashing of meat and fat - see photo above for my choice!
8.) Wood-Grilled Oysters with Greenneck Butter + Charred Bread from Chefs Janine Booth + Jeff Mcinnis of Root + Bone in NYC and Stiltsville Fish Bar in Miami Beach, FL: This dynamic duo always amazes and we so enjoyed their flavorful oysters served marinating in the decadent butter with bread for handy sopping.
9.) Sweet Corn Sabayon with Blackberry Reduction + Cornmeal Crumble from Chef Claudia Fleming, Chef + Owner of The North Fork Table + Inn in Southold, NY: This masterful dish featured airy, silky/sweet sabayon as the perfect canvas for the flavorful blackberry and delightful texture of the crumble.
10.) Grilled Oregon Albacore with Lemongrass, Galangal, Chile + Lime from Chef Gregory Gourdet of Departure Restaurant + Lounge in Portland, Oregon: This delightful spice and citrus-infused albacore totally popped and provided the perfect vehicle of deliciousness that was also perfectly seasoned.
And in keeping with "Chefs & Champagne" tradition, towards the end of the evening, all participating Chefs gathered in the field for a group photo. Cheers to the James Beard Foundation on another fabulous evening - we're already looking forward to next year! Also, to view my posts on previous Chefs & Champagne events, please click here.
I recently featured this cocktail as part of my WPTV Father's Day segment but we've been enjoying it so much I felt I needed to give the Summer Citrus Old Fashioned more love in the form of its very own blog post. This recipe is a delightful Summertime spin on a revered classic cocktail and if you love Bourbon, or even if you THINK you don't, I think you'll be pleased with the results.
Oodles of delightful, fresh citrus and flavor-infused lemon thyme simple syrup (which is super easy to make!) take the edge off the Bourbon while also beautifully enhancing its flavor. The addition of sparkling water also diffuses its potency slightly, making it more appropriate for Summer sipping. You don't want to miss all the fun at your Summer soirée now, do you?
I also love serving it is a fashionable Mason jar so you can also enjoy the beautiful Summer colors of the citrus, thyme and cherries.
I hope you enjoy the delicious Summer Citrus Old Fashioned as much as we do! To see other installments of Cocktail Couture, please click here. What are YOUR favorite Summer-inspired cocktails? Please let me know in the Comment section below!
Print Recipe“COCKTAIL COUTURE: SUMMER CITRUS OLD FASHIONED”
Author: Stephanie Miskew | The Glamorous Gourmet
Makes: 3-4 cocktails
Ingredients
For Lemon Thyme Simple Syrup:
1 cup sugar
1 cup still water
6-7 sprigs of fresh lemon thyme (if you can't find lemon thyme regular thyme is fine!)
For Cocktail:
1 cup Four Roses Yellow Label Bourbon
2 cups sparkling water
¼ cup (or to taste) Lemon Thyme Simple Syrup
6-7 dashes Angostura bitters
1 orange, zested into 1" wide x 2-3" long strips for garnish, and then sectioned
1 grapefruit, sectioned
Thyme sprigs for garnish
Cocktail cherries for garnish (optional)
Instructions
To make the lemon thyme simple syrup, add the still water and sugar to a small saucepan. Bring to a boil over medium heat, stirring constantly to dissolve the sugar.
Once sugar is dissolved, remove pan from heat and add the thyme springs. Let steep for about 1 hour. Remove thyme sprigs from the cooled syrup and discard them. Strain the mixture into an airtight container and refrigerate until ready to use.
To make the cocktail, cut orange and grapefruit sections into bite-sized chunks.
Combine the bourbon, bitters, and lemon thyme simple syrup (to taste) in a pitcher. Adjust flavors to taste and then top with sparkling water just before serving.
Add ice cubes to serving glasses and divide chopped citrus among them. Add an orange twist and a few thyme sprigs to each glass and then pour prepared cocktail over ice and serve immediately!
If you're a foodie you've probably heard of the James Beard Awards. These famed and highly coveted awards are widely considered the culinary equivalent of the Oscars. And, like their Academy Award counterparts, they are equally as career changing for their talented recipients. But while you may be familiar with these prestigious awards, what about the man behind them - just who IS James Beard?
James Beard was a "pioneer foodie" and true champion of American cuisine. The New York Times dubbed him the "Dean of American Cookery" in 1954 and he nurtured and taught a generation of American Chefs who continue to influence our food culture today. But while he had a profound influence on American food, it wasn't always easy going for Beard.
Born in 1903 in Portland, Oregon, Beard was initially determined to pursue a career as an actor and singer. After a brief stint at Reed College during which he was expelled due to his homosexuality, he traveled abroad with a theatrical troupe in pursuit of his dream. It never seemed to happen for Beard though and after moving back to the US in 1927, he ultimately settled in New York City. Here, he continued to try his hand at acting and to supplement his sporadic income, Beard turned to catering. Thankfully, it wasn't long before he realized his future was in food.
Beard established a small food shop called Hors D'Oeuvre and published his first cookbook, Hors D'Oeuvre and Canapés, in 1940 which established him as a culinary authority. This led to even more successful cookbooks, a teaching career as well as a live cooking show on NBC in 1946, making Beard the first American culinary television personality. Beard was the truly consummate host who loved to entertain right up until his death at 81 years old.
Today, Beard's legacy lives on in the James Beard Foundation that was founded after his death in 1984. Thanks to Julia Child, one of Beard's dear friends and colleagues, and Beard's former student, Peter Kump, the foundation's headquarters are housed in Beard's former New York City apartment. It is currently North America's only historic culinary center.
On a recent trip to New York City, Steve and I toured the James Beard House. Yvon Ros, Director of Sponsorship and Special Events for the Beard Foundation, kindly guided us through the Greenwich Village brownstone. Originally built in the 1860's, the home has been lovingly cared for and preserved. "We try to keep it as original as possible," Ros confirmed. "With Chefs and people coming in and out, the space sees a lot of wear and tear. Funds from membership, sponsorships, ticket sales and dinners are used for the constant upkeep. House purveyors are also key and keep the kitchen stocked with essentials."
Each floor of the brownstone features portraits and paintings of Beard at different ages and stages of his career. Menus and tributes as well as a library full of books are also on display as tributes to the amazing culinary events which have taken place in the house featuring some of the countries most revered Chefs.
And while you might expect the kitchen of the James Beard House to be a grand, ultra modern showcase, it's essentially the home's original kitchen. It was brought up to code, however, which was a huge undertaking in and of itself. At any moment though, you feel Beard could appear from around a corner, offering you a caviar-stuffed mushroom and glass of Champagne.
Behind the kitchen is a glassed in atrium which leads out to a spacious courtyard that's perfect for pre-dinner cocktails when the weather allows. Thankfully, the neighbors are pretty understanding on event nights.
The second floor features the library, which now serves as the main dining room as well as what used to be Beard's bedroom and bathroom. This portion of the house retains much of its original charm, right down to the avocado green walls, pineapple wallpaper and the bedroom's mirrored ceilings and completely mirrored bathroom.
It WAS the 70's and 80's after all!
Beard's mattress was also placed against a bay of windows that faced the street. Ros shared a humorous anecdote, "Beard loved to entertain but rumor has it when people saw his feet against the window, they knew not to come in."
Many thanks to Yvon for the wonderful tour and I hope you've enjoyed the virtual tour of the James Beard House. Next time you're in New York City, please consider arranging a tour and/or attending one of the many amazing dinners offered throughout the year. You'll be benefiting up and coming Chefs and preserving one of America's oldest culinary institutions.
Steve and I will be attending the Beard Foundation's annual Summer event "Chefs & Champagne" featuring Honoree Padma Lakshmi next Saturday, July 28th. Please click here for more information and we would love to see you there! You can also click here to read more about previous years and honorees (Marcuss Samuelsson, Bobby Flay, John Besh) here on my website.
James Beard House | 167 W. 12th Street | New York City, NY | 10011 | www.jamesbeard.org
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