My F&W
quick save (...)

Mouthing Off

By the Editors of Food & Wine Magazine

RSS
Farms

Tonight's Fabulous Beekman Boys Finale

default-image

Josh Kilmer-Purcell and Brent Ridge are The Beekman Boys.

© Planet Green
Josh Kilmer-Purcell and Brent Ridge are The Beekman Boys.

 

I'm a fanatic for The Fabulous Beekman Boys (look for a feature on them in the August issue of F&W) and am super-excited for tonight's season finale at 10 pm ET on Planet Green. Just two seasons ago the duo made their TV debut as a couple of professional Manhattanites-turned-goat-farmers and already they've become an inspiration for anyone (including me) who has ever dreamed of leaving the big city for the simple life. Although if you ask me — it's really not so simple! 

I reached out to the Boys — aka Josh Kilmer-Purcell and Brent Ridge — who shared a few thoughts about season two and their future plans. Here are the highlights:

What's your favorite moment from season two?

We loved the barn-raising episode, "Food and Whine." It showed how wonderful the community of Sharon Springs, New York really is. 

What is your most memorable meal from season two?

[BRENT] It had to be when we first started working on our forthcoming book, The Beekman 1802 Heirloom Recipe Cookbook, and Josh was trying to convince me that we needed a recipe involving eggplant. Personally I have never found a recipe that I liked that used eggplant as a main ingredient, though Josh did end up sneaking one into the book.

If you had to summarize this past season in one sentence, what would you say? 

A million dollars is just not what it used to be.

What is the most significant lesson that you learned during season two?

That dreams sometimes do come true, but more often than not it takes longer than you would like.

What are you most excited for in the upcoming year?

In the fall and through the holiday season (when things on the farm start to slow down), we'll get to tour around the country with our cookbook and hopefully learn about a lot of regional heirloom recipes (every family has at least one).

Restaurants

All-Star Chefs Cook For Japan

default-image

© Peter Hopper Stone
Chef Morimoto Is Hosting Chefs Cook for Japan Fundraiser.

In the F&W Test Kitchen right now, we’re testing Iron Chef Masaharu Morimoto’s sushi, and we wish he were here to taste it. But Morimoto is busy right now: He’s gearing up for a big gala charity dinner on Wednesday, May 18, called Chefs Cook for Japan, to raise money for The Japan Society’s Earthquake Relief Fund. And when they say ‘Chefs’ they mean an A-list group that includes (drumroll...) Daniel Boulud, Marcus Samuelsson, Ken Oringer, Anita Lo, Jonathan Waxman, Jose Garces and, coming all the way from Las Vegas, Paul Bartolotta. Two of NYC’s top mixologists—Julie Reiner of the Clover Club and Katie Stipe of Vandaag—are mixing cocktails.
 
Now is the time to buy tickets: They're at chefscookforjapan.com.

Events

Nationwide Sugar Rush for a Cause

default-image

Great American Bake Sale


Bloggers around the country are turning off their computers and getting their hands floury this weekend to raise funds for Share Our Strength, a D.C.-based nonprofit that fights childhood hunger. The Great American Bake Sale, now in its ninth year, has raised over $6 million to date to support S.O.S.’s mission to make sure no child in America goes hungry. A huge network of fantastic bloggers are hosting bake sales, like the folks behind Peanut Butter and Julie in Nevada, Green Eats in Durham, NC, What’s for Dinner Mom? in Alaska and Rhubarb and Honey in St. Louis. You can find a bake sale near you on the Great American Bake Sale website.

Gadgets

Ultimate Cured-Meat App

default-image

© Michael Graham


I know basic meat-speak: prosciutto, soppressata, mortadella. But I couldn’t tell you the difference between zampone modena (an Italian salami stuffed inside a boned-out pig trotter) or lonza stagionata (a dried, cured pork tenderloin). I recently discovered a smart new app developed by Michael Graham, the co-owner of C’est Cheese in Santa Barbara, California. “The cured-meats section of the shop is my little baby,” says Graham. “And I noticed that there were cheese apps on the market, but nothing devoted to navigating the sometimes-confusing world of charcuterie. I wanted to create something to help people understand the style of meat, the flavor and substitutions. For instance, if a recipe calls for pancetta, the app tells them they can use bacon instead.” The app includes information for more than 100 cured meats and other cured foods, such as anchovies and foie gras. Graham says he’ll release an updated version with more photos and information in just a few weeks. Download it here: http://itunes.apple.com/us/app/salumi/id398103550?mt=8.

Gadgets

Supersharp New Knives

default-image

Bob Kramer sharpening his knife.

© Justin Chapple
Bob Kramer sharpening his knife.

 

I would hardly consider myself a knife connoisseur, but when I see a shiny new blade, I can’t help but want to take it for a test slice. When I learned that Bob Kramer, master bladesmith and knife designer, was partnering with Zwilling J.A. Henckels to create a top-of-the line series of chef knives made with straight carbon steel (a material that produces a hard, thin and ultimatelysupersharp blade), I had to experience it for myself.
 
I recently joined our fantastic editorial assistant Maggie Mariolis at a preview party. We watched in awe as Kramer cut through a two-inch-thick rope with one swipe and then proceeded to slice a tomato with sheer perfection. Perhaps the most fascinating portion of the demonstration was witnessing him seemingly destroy his knife’s edge by roughly scraping it across a honing steel—as I clenched my teeth in pain—and bringing it back to life with a few swift strokes on his sharpening stone. It was magic!
 
Prices range from $139.95 to $349.95. The knives will be available at Sur La Table next month and in the rest of the US market in September.

advertisement
The Dish
Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
The Wine List Weekly pairing plus best bottles to buy.
F&W Daily One sensational dish served fresh every day.
American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
How we use your email address
advertisement
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.