Mouthing Off

At the Food & Wine Classic in Aspen over the weekend, genius chef Richard Blais further solidified his place as a Vine master by posting brilliant 6-second video clips on F&W's account (foodandwine) and his own (richardblais). He wasn't the only chef who got in on the fun. Top Chef winners Kristin Kish and Marcus Samuelsson (Masters) starred in Vines captured by F&W's Justin Chapple. If you don't have the Vine app yet, get it, and follow us. Until then, you can watch some of the amusing #FWClassic clips below.

Related: The F&W Classic Photo Project on Tumblr
Instagram Highlights from the F&W Classic in Aspen

Photo © Kate N.G. Sommers

This is the simplest way I know to roast a fish. Yes, you can rub with oil, dust with salt and roast. And I do that a lot. But you need a sauce, and the vegetable one here combined with the wine makes this the roasted fish I crave most, the one that takes me back to that Mediterranean beach and that girl and those stars. I think it will do the same for you. By the way, kids adore this because red snapper isn’t fishy. SEE RECIPE »

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© Tina Rupp

Dads may love whiskey. But not every whiskey is perfect for every dad. Here, eight different and amazing whiskies for eight different and amazing types of dads, from a tie-dye–wearing free spirit to an ascot-sporting gentleman. READ MORE »

ABCSA launch at ABC Kitchen, Photos by Laina MacRae

Parker Posey is not a farmer but she does have fond memories of produce. “When my parents were dating they were very poor, so my dad couldn’t take my mom out,” Posey says. “They would go to the grocery store and pick out funny looking vegetables. When I grew up, we’d still go and find the ones with personality.” Unfortunately, having the actress handpick a shipment of oddball vegetables is not one of the services offered by ABC Kitchen’s new CSA (Community Supported Agriculture) program, ABCSA, for which Posey is the spokeswoman. But starting this Thursday, ABCSA members will be able to collect biweekly shipments of fresh fruits, vegetables, cheese and eggs from Hudson Valley farms along with recipe cards and preparation tips from chefs Jean-Georges Vongerichten and F&W BNC 2012 Dan Kluger. In between bites of sugar snap peas during the ABCSA kick-off party, Posey chatted with F&W about her agrarian side, cake pop obsession and idea for an interactive, murder mystery foodie movie. READ MORE»

Photo © Kate N.G. Sommers

This is the dish to make when you get a fresh, natural chicken at the farmers’ market and you really want to show off its insane flavor. I use heritage chicken breeds and the results are stellar. It’s a take on the classic Malay-style Hainanese Chicken Rice dish, but it’s served a little differently. Frequently, I make the rice that accompanies this meal but most often it’s too much trouble on a school night at home, so I serve this with plain streamed sticky rice and a nice green vegetable, and there are never any leftovers. Don’t be fooled: This recipe is simple, but the flavors are complex. SEE RECIPE »

See More of Andrew Zimmern’s Kitchen Adventures

 

Food & Wine's senior recipe developer, Grace Parisi, is a Test Kitchen superstar. In this series, she shares some of her favorite recipes to make right now.

Honestly, how many ways can one make grilled vegetables before they become a) completely hackneyed or b) completely ridiculous? Apparently an infinite number, if you ask my editors—which is why I have to find some new treatment several times a year. READ MORE »

From Left: Chef Jeff Michaud, Jeff Benjamin and Marc Vetri; © Philip Gabriel.

On Tuesday in Philadelphia, local empire builder and F&W Best New Chef 1999 Marc Vetri will welcome some of the country’s most exciting chefs to cook at the 8th annual Great Chefs Event at the Urban Outfitters Headquarters in the city’s Navy Yard. Among the 46 super talents at the grand tasting: Michael Symon, grill master Adam Perry Lang and New York’s April Bloomfield. Vetri founded the event to benefit the charity Alex’s Lemonade Stand after meeting the parents of its creator Alex Scott, a young cancer victim who in 2000, set up a lemonade stand to help raise money to cure other kids with the disease. What Vetri started as a small gathering has since grown to a yearly event that now welcomes 1,200 people and hopes to raise more than $1 million for the second year in a row.

An unintended, but brilliant consequence of Great Chefs has been the establishment of the event's co-beneficiary, Vetri Foundation for Children. Its signature program is called Eatiquette, which aims to improve school lunch by serving healthier food family-style. “The simple reason why our program is so amazing is that if you line up a whole bunch of kids and put apples there, who’s going to take one? But if they’re sitting around and talking and you place a big plate of sliced apples in the middle of the table, they’re all going to eat apples,” says Vetri. In the new school year, Eatiquette should expand from six charter schools into three to four more, including a Philadelphia public school. If you can’t make it down to Philly (though it’s worth trying to score tickets to the after party DJ’ed by Questlove), we suggest bidding on killer auction items now online like dinner with Tom Colicchio and his director wife Lori Silverbush at Vetri and a four-day trip to the Adriatic. The highlight of the live auction is an eating tour through Italy’s Marche region with Vetri himself.

Alex's Lemonade Stand is also hosting National Lemondade Days this weekend, a coast-to-coast fundraiser to raise money to fight childhood cancer.

Related: More Chefs Make Change
Most Wanted Recipe: Marc Vetri's Spinach Gnocchi
Inteviews with Chef Superstars: Marc Vetri

Eric Ripert and Eric Kayser © Nigel Parry

This spring, New York City’s legendary seafood restaurant Le Bernardin stopped baking its own bread and began outsourcing the task to another legend, Maison Kayser, a famed Parisian bakery that opened its first American outpost on the Upper East Side last summer. “I thought the bread we had at Le Bernardin was fine but not at the level of the quality of the food,” explains Le Bernardin’s chef and co-owner Eric Ripert. Maison Kayser bakes and delivers 10 kinds of (still warm) bread to the restaurant three times a day. Among the offerings Ripert orders are mini and full-size baguettes, focaccia, and unusual offerings like rye-lemon loaves, basil-sesame rolls and turmeric-fennel rolls. “When I eat Maison Kayer’s bread it’s so good, it’s pleasure,” Ripert says. “Every roll has been made by hand. The quality of the flour that they use and the technology that they use to create their bread is very unique. Eric Kayser has invented what we call levain liquid: liquid sourdough starter.” Customers agree with the master French chef. “Since we’ve had the bread from Kayser, clients eat bread three times more than before,” Ripert says. “It’s great, but it’s expensive.” Here, Ripert chats with F&W about the evolution of bread in restaurants, the bread at Le Bernardin and his biggest butter pet peeve.»

Chef David Nayfeld. Photo courtesy Urban + Allen.

Here’s why we love ink. chef Michael Voltaggio: Not just because he’s a brand-new F&W Best New Chef (yay, Michael!), but also for his good manners. On June 4, he plays the consummate host by welcoming chef David Nayfeld (at left) to his city with a six-course dinner that they’re cooking together at ink. READ MORE>

Lafayette's Ouest Daisy © Noah Fecks

Historically consumed in Europe as a shot before or after a round of golf, kümmel, a caraway- and cumin-infused spirit that originated in Holland, has found its place in America as a sweet-savory addition to cocktails. At chef Andrew Carmellini’s newest New York hot spot, Lafayette, beverage manager Megan Mina uses Combier kümmel in a refreshing tequila cocktail.»