On the Menu: Week of August 10


Here’s what’s coming up at the James Beard House and around the country:


Tuesday, August 11, 7:00 P.M.

Garden State Bounty

There’s a reason why New Jersey is called the Garden State, and at Terre à Terre (translation: “down to earth”), chef Todd Villani’s impeccably seasonal dishes explain it all. Join him and his team at the Beard House for a taste of the state’s peak summer produce.


Thursday, August 13, 7:00 P.M.

Barbecue, Bourbon, and Wine

For the third and final event in our series of summer barbecue dinners, we’re pulling out all the stops: this soirée will feature a legendary Charleston pitmaster, a world-renowned winemaker, and a bourbon distiller with a serious cult following. Join us at the Beard House for the most coveted ‘cue around!

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Q & A with JBF Award Winner Julian P. Van Winkle III

Anna Mowry interviews Julian P. Van Winkle III, winner of the 2011 JBF Award for Outstanding Wine and Spirits Professional
Winner of the 2011 JBF Award for Outstanding Wine and Spirits Professional, Julian P. Van Winkle III carries on a century-long tradition of producing premium bourbon at Old Rip Van Winkle Distillery in Louisville, Kentucky.

The James Beard Foundation: Rip Van Winkle is a four-generation family company. How did you get involved in the business?

Julian P. Van Winkle: I started working for my dad in 1977. At that time we were selling just one age of Old Rip Van Winkle. We also sold decanters filled with our whiskey. I took over the company in 1981 after my father passed away.

JBF: Can you describe your bourbon recipe and the impact it has on the flavor of your products?

JPVW: Bourbon must be made from at least 51 percent corn. Rye or wheat can also be used. My

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JBF Kitchen Cam