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James Beard   1903-1985

Born in Portland, Oregon in 1903, he developed his passion for fresh, local, seasonal ingredients from his mother, Mary. James Beard was the original “foodie”.

His creativity began in the theater but quickly led him to publishing cookbooks, teaching cooking and lecturing nationally and internationally. In 1946 he appeared on a NBC cooking show, becoming our first TV chef. In 1954, NY Times dubbed Beard, “The Dean of American Cuisine”.

His foundation, JBF, continues his passion for food. The mission statement of the foundation...”to celebrate, nurture and preserve America's diverse culinary heritage and future.”

An example of Beard’s simplicity and use of regional ingredients is the Marionberry Cobbler recipe
click here for a look

  james beard cookbook  

Diva Club Cookbook
james beard
There is absolutely no substitute for the best. Good food cannot be made of inferior ingredients masked with high flavor. It is true thrift to use the best ingredients available and to waste nothing”   
James Beard
A man who cooked...
In the beginning, was Beard” Julia Child

Photos of James Beard by Dan Wynn, ©Elisabeth Wynn and courtesy of the James Beard Foundation.

Chuck's Favorite Wines

I have many "favorite" wines but these three came to mind...

Rosenblum 2007 Reserve Zinfandel, Monte Rosso Vinyard
(California, about $40/ bottle)

I was never much of a zinfandel fan until a friend introduced me to this outstanding example. It has wonderful aromas of black raspberry and vanilla with dark cherry, mint and currant taste. It goes great with hearty foods, full-bodied cheeses and steak.

Tariquet 2008 Ugni blanc- Colombard
(France, about $10/bottle)

I've always been a colombard fan but it all but disappeared for years due to an epidemic fungal outbreak. But it's back... and this is a tasty example. It's quite intense but dry. It has fruit, floral and citrus aromas with a dry exotic fruit taste. Perfect with lighter fare or just for sipping.

Sokol Blosser 2006 Pinot Noir- Dundee Hills
(Oregon, about $40/ bottle)

I'm not sure if the 2006 is still available but I fortunately bought a half case a couple years ago and just opened the first bottle...WOW! This is the closest I've seen an American wine come to a French Burgundy. Dark berry on the nose, with a hint of terroir. On the palate: black cherry, raspberry and an unmistakable earth/mushroom taste which I found much more pleasant than the French version.

“Wine a Little, Laugh a Lot”
no wine is watching
"The first obligation of a wine is to be red..."

Harry Waugh