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Mouthing Off

By the Editors of Food & Wine Magazine

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Recipes

Beer: Loved by Slugs, Gold and Chicken

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Chicken Dance spotlights a fantastic Food & Wine chicken recipe every day.

Brazilian Beer-Marinated Chicken

© James Baigrie
Brazilian Beer-Marinated Chicken

Among the 14 household uses for beer listed by The Kansas City Star this week (via Food Republic): trapping slugs, cleaning gold and loosening bolts—“the acids in the beer may dissolve enough rust to allow you to get them loose.” While enlightening, the list skips our favorite purpose for beer (besides simply drinking a wonderful brew), which is cooking. Grill master Steven Raichlen spotlights a Brazilian black lager called Xingu in this summery Beer-Marinated Chicken recipe, but American suds like Samuel Adams Cream Stout and Deschutes Obsidian Stout work just as deliciously.

Recipes

Julia Child's Roast Chicken

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Chicken Dance spotlights a fantastic Food & Wine chicken recipe every day.

© 2008 Columbia Pictures Industries, Inc. All rights reserved.
Meryl Streep as "Julia Child" in Columbia Pictures' Julie & Julia. Photo by Jonathan Wenk.

 

Today would have been the great Julia Child's 99th birthday. The revolutionary TV host and author of Mastering the Art of French Cooking brought French cuisine to American kitchens, along with a perfect roast chicken recipe, which she shared with Food & Wine in 1997. In the article, called "Chicken Divine" (not online), Child recommended "listening to the bird as it cooks and attending to its progress, salting and basting as needed."

Farms

Back to School: Culinary Classes

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The September issue reveals some of the hottest new culinary classes that teach amateurs how to make fresh pasta, martinis and more.

Culinary Classes: Pasta Crash Course

© © Antonis Achilleos
Culinary Classes: Pasta Crash Course

Pasta Crash Course: Flour + Water, San Francisco
In the restaurant's Dough Room, chef Thomas McNaughton teaches a three-part pasta curriculum, from beginner (flat noodles) to advanced (stuffed pasta). The fee includes dinner and pasta to take home. Pasta classes, $220.

Pop-Up Lessons: Flash Kitchen; Portland, OR
With sponsorship from Whole Foods, local chefs like Beaker & Flask's Ben Bettinger teach free cooking classes in parks and schools throughout the city. And plans are in the works to expand  to cities like New York City, Chicago and Oakland, California. Free classes; facebook.com/WholeFoodsMarketPortland.

Farm School: Love Apple Farms; Santa Cruz, CA
Blogger Pim Techamuanvivit and famed Manresa chef David Kinch offer tours of his kitchen-garden farm, plus cooking lessons and a meal. Cooking classes, $145.

Cocktails 101: Whistler, Chicago
On Sunday afternoons at his Logan Square bar, mixologist Paul McGee teaches students the cocktail basics—syrups, garnishes, tools. He also serves them three great drinks and sends them off with a copy of his recipe book.Cocktail classes, $95

Related: Gastronaut: How to Make Sushi with Morimoto

Restaurants

Preview: Le Fooding's 52 Hour Dinner

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Brooks Headley gets ready to cook at 5 am for Le Fooding.

In NYC, you can do so many exciting things all day and all night, and one of the best things to do is eat. Le Fooding, the irreverent, globe-trotting French food festival, gets that about my city in a big way. As part of their third annual NYC event, Le Fooding will premier The Exquisite Corpse rotating meal. Starting at 9 pm on September 23rd, and for the next 52 hours, 13 terrific chefs from around the world will cook in four-hour shifts, using something left over from the preceding chef. (The term 'exquisite corpse' will mean something to you if you're familiar with French Surrealism.)

Food & Wine has a pre-sale link to those Exquisite Corpse tickets, here. (They're $100 for each meal, plus a half-bottle of Veuve Clicquot and there's only 40 tickets available for each dinner.) Among the rotating chefs are Italy's Massimo Bottura, France's Adeline Grattard of Yam'Tcha and New York City's Andrew Carmellini.

To get a sense of just how cool this Exquisite Corpse dinner is going to be, let’s spotlight Brooks Headley, the awesome pastry chef at NYC’s del Posto. He’s got the 9th shift of the series, starting at 5 am on September 24th. “That's totally the witching hour in New York City,” says Headley. In keeping with that thought, Headley is making dishes like Green Fennel Ravioli-Filled Live Potato Ears in Tomato Broth. And then, for his main course, a vegan chocolate staff meal, which might look a little like the amazing (vegan) chocolate crème brulee he made with the band No Age for Eater a few weeks ago. Here’s more from Headley: “Since it will be like, 7 am, by the time we get to chocolate staff meal, it will be served (and some of it even made) in the style of a Del Posto staff meal. Which will be hands-on interactive, and hopefully kind of hilarious.”

I can't wait to be part of Headley's vegan staff meal. And see how many of Le Fooding's 52-hour meal I can stay up for.

Recipes

Popeye-Inspired Chicken Should Not Affect Hair Growth

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Chicken Dance spotlights a fantastic Food & Wine chicken recipe every day.

Chicken with Olive, Capers and Roasted Lemons

© Tina Rupp

A British publisher will release The Popeye Cookbook in October—a health-focused tome featuring plenty of spinach and olive oil to celebrate the sailor and his gangly paramour, Olive Oyl. “These recipes are meant to build you up, give you hair on your chest and immediate strength,” the firm’s marketing director told The Guardian this week. As appealing as that sounds, you will not wake up with extra fur after making this healthy recipe for Sautéed Chicken with Olives, Capers and Roasted Lemons, served with baby spinach.

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Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.