Dan's Papers - July 18, 2008 - Celebrating the James Beard Centennial

Throughout the greater part of the 20th century, James Beard had an incomparable flair for transmitting his culinary knowledge through his many cook books, contributions to magazines and newspapers, and his sought after cooking classes. This great authority on American food has long been considered the dean of American cooking.

The James Beard Foundation and the Beard House, North America's only historical culinary center, in the heart of Greenwich Village is a place where Foundation members, the press and the general public can savor the creations of both established and emerging chefs from across the country.

On Saturday, July 26, the Beard Foundation will welcome James Beard Foundation award-winner Wolfgang Puck as the guest of honor at Chefs & Champagne on the sprawling grounds of Wölffer Estate Vineyard in Sagaponack. "Wolfgang Puck's history with the James Beard Foundation dates back to 1987 when the influential chef offered to cook a fundraising dinner for the newly founded organization," said Susan Ungaro, President of the James Beard Foundation. Chef Puck's generous offer has become a 21-year tradition of Beard House dinners.

Funds raised at the event will help to support the James Beard Foundation's mission and educational programs. With a long tradition of supporting culinary education, The James Beard Foundation will honor recipients of the Christian Wölffer scholarship at the event. Established in 2006, the scholarship fund supports students in their study of food and wine.

Among the numerous chefs selected to prepare their delectable specialties at this year's event are New York City chefs Anne Burrell of Centro Vinoteca, Cesare Casella of Salumeria Rosi, Harold Dieterle of Perilla, Kerry Heffernan of South Gate, Sarabeth Levine of Sarabeths, Bill Telepan of Telepan, Fabio Trabocchi of Fiamma, George Mendes, and Damon Wise of Crafsteak. Chefs from Connecticut, California, Florida, Texas, and Las Vegas are also in this impressive line-up.

Gerry Hayden with James Beard award winner pastry chef Claudia Fleming of the North Fork Table & Inn, Southold, Joseph Realmuto of Nick & Toni's, East Hampton and Gretchen Menser of Fresno, East Hampton are our local representatives at this spectacular event.

Chefs & Champagne New York's main event will take place from 5:30 p.m. to 8 p.m. on Saturday, July 26, and is open to the public - reservations are $195 for James Beard Foundation members and $275 for guests. General admission includes all chef tastings, champagne and wine, silent auction opportunities and gift bag. For further information and VIP premium admission beginning at 4:30 p.m., the main event, and admission to the VIP after party is hosted by Mohegan Sun. Reservations can be made by calling (212) 627 2308 or visiting jamesbeard.org.

One of the dishes to be showcased at Chefs & Champagne, Gretchen Menser, executive chef of Fresno, has shared with me her recipe for duck confit with local corn and heirloom tomatoes dressed with peach gastrique - wine syrup peach puree. Menser, a Sag Harbor resident, graduated from the Culinary Institute of America in Hyde Park. She began her career at Nick & Toni's and Rowdy Hall, moving along to the Starr room and 1770 House, then to Fresno where she has been holding court as executive chef for 3 1/2 years.

DUCK CONFIT WITH CORN, HEIRLOOM TOMATOES AND PEACH GASTRIQUE
Duck confit (pronounced cón-fee); preserved duck leg is available at Citarella in Water Mill and East Hampton.
Serves 4 as appetizer salad

For the peach gastrique
1/2 cup quality red wine vinegar
1/2 cup granulated sugar
1/2 teaspoon pure vanilla extract
3 ripe peaches

For the salad
Shucked kernels from 3 ears of corns
1/2 cup grape or cherry tomatoes
1-2 duck leg confit depending on how generous you would like to be.

1. Put vinegar and sugar in a small, non-reactive saucepan and stir to mix. Bring up to the edge of a boil, adjust heat to a brisk simmer and cook until mixture is lightly syrupy or reduced by half. Watch this procedure carefully. Remove from heat and stir in vanilla extract. Let cool. Pour into a food processor or blender. Peel and slice peaches and add to the liquid in processor or blender and puree. Can be prepared ahead and refrigerated in a suitable container for several weeks.

2. Blanch corn kernels in salted boiling water for 2 minutes. Drain well, spread on a plate to cool. Transfer kernels to a mixing bowl. Halve grape tomatoes and add to the corn kernels. Trim duck legs of excess fat and cut the meat into large shreds.

3. To serve: Equally divide corn kernels and tomatoes on 4 salad plates. Divide duck confit equally over corn mixture and spoon over peach puree to dress the salad. Enjoy at room temperature.

Recipe adapted from Gretchen Menser, executive chef of Fresno, East Hampton, NY.