Eye Candy: A Top Chef at the Beard House

Richard Blais and team in the Beard House kitchenTop Chef All-Stars contestant Richard Blais and his team pose for a photo in Beard House kitchen after preparing a meal of the chef's signature creative cuisine. Check out photos of the food here.

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On the Menu: Richard Blais

Richard Blais Fans of Top Chef know Richard Blais for his hyper-modern technique and creative reinventing of classic cuisine. For tonight's unique event, the superstar chef will stay true to form, serving a menu of elegant dishes inspired by the haute hamburgers offered at his renowned Flip Burger Boutique. Here's the menu: Hors d’Oeuvre Scotch Eggs with Chorizo and Pimentón Spanish Mackerel Tartare with Passion Fruit Thai-bouleh Swedish Meatballs Chaud-Froid Pairing: Champagne Henriot Brut Souverain Dinner An Egg with Breakfast Flavors Pairing: Trimbach Cuvée Frédéric Émile Riesling 2004 Spanish Mackerel Crudo with Fried Chicken and Sesame Seed Ice Cream Pairing: Hubert Lamy Les Tremblots Puligny-Montrachet 2007 Border Spring Farms Lamb with Aromatic Yogurt and Kaffir Lime Pairing:

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On the Menu: December 5 through December 11

A view of the Beard house from the back patio. Here’s what’s happening at the Beard House and around the country next week: Sunday, December 5, 6:30 P.M. 9th Annual Greens Holiday Party Join the James Beard Foundation Greens (foodies under 40) as we celebrate the holidays with great food and drink at the 9th Annual JBF Greens Holiday Party at the historic James Beard House.  Don't miss this chance to explore our muse's home and sample culinary delights from some of the city's most exciting chefs. A selection of fine wines from Palm Bay Imports and Stella Artois beers will be served to keep everyone in good spirits. Guests will leave with a goody bag and heaps of holiday cheer. Monday, December 6, 6:00 P.M. Friends of James Beard Benefit: Richmond, VT Winter Feast in

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On the Menu: November 7 through November 13

Guests enjoy dinner in the Beard House dining room. Here’s what’s happening at the Beard House and around the country next week: Sunday, November 7, 12:00 P.M. Quintessential Brunch New Yorkers have long said that Neil Kleinberg and DeDe Lahman wrote the book on brunch. Now they really have written the book—The Clinton St. Baking Company Cookbook comes out the day after this event, where they’ll give Beard House diners a taste of the delicious home-style creations that have inspired a devoted following. Monday, November 8, 7:00 P.M. Global American Table With its lively atmosphere and urban energy, Sugarcane Raw Bar Grill has quickly become a must-try destination in Miami’s Midtown district. Timon Balloo, a Michelle Bernstein protégé and Sushi Samba alum,

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Recipe: Sautéed Sweet Corn and Red Peppers

Sautéed Sweet Corn and Red PeppersThis sweet-but-healthy sauté from former Top Chef contestant Andrea Beaman is about as easy as it gets. Happy Monday!

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Recipe: Couscous with Lamb and Mint Dressing

Andrea Beaman's Couscous with Lamb and Mint Dressing Let's be honest: it's Monday, and an ambitious home-cooked meal is the last idea we want to entertain right now. But don't dial for delivery just yet! This minty Mediterranean couscous dish is big on flavor and free of heavy lifting. (All you need is a pot, a pan, and a blender.)

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