Josh Kilmer-Purcell's Blog, page 137

Champagne Mojito

I had just picked a handful of mint from the patch on the side of the house and Josh was just opening a bottle of champagne to toast the official announcement of the second season of The Fabulous Beekman Boys, then, just like those old Reese's Peanut Butter Cup commercials when chocolate accidentally got into someone's peanut butter, a new idea was instantaneously born.

If, after having one or two of these, you can come up with a clever name to christen the cocktail, let us know.  For now...

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Many thanks to Planet Green for renewing us for a 2nd season. But those of you who've been watching know that we never slow down. If you want to get updates from us between seasons, along with special deals on Beekman 1802 products, be sure to subscribe to our newsletter. It's gonna be a busy fall and winter…you should see Brent's list.

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The Stars of the Show

It's very bittersweet for me to see the first season of The Fabulous Beekman Boys come to an end.  As you've watched Brent, Josh, and Farmer John go through the seasons on the farm, I have watched the last year of my own life (behind the camera) go by in 22 minutes + commercials every Wednesday night.  The experience of making the series was exhilarating and exhausting; every shoot another adventure in the ongoing story of the Beekman and Brent & Josh.

It's an interesting existence when your o...

2010 HARVEST FESTIVAL

The second annual Sharon Springs Harvest Festival is shaping up to be huge! We will both be at the Beekman 1802 Mercantile throughout the weekend, so please come visit and say 'hi.' Plus, on Sunday there will be a chance to tour the grounds of The Beekman. (Ticketed event. See below for details.)

Here's the rundown of events thus far:

Friday 9.17

Harvest Dinner #1 at the American Hotel: This Friday seating was added to meet demand. To reserve your tickets for this amazing, multi-course meal...

And the winner is…

There were so many entries for our summer grilling contest that it took us a while to choose.  (yes, we cooked each and every one!)

After much deliberation we chose Greg's Chili Steak Recipe.  It had an interesting combination of flavors that we had never tried before, used ingredients found in most kitchens, and also passed the kid-test (Josh's nieces and nephews loved it)

Give it a try yourself and let us know what you think

Chili Beef with Balsamic Honey Walnuts

Ingredients

1 (1 1/2 lb) Flat I...

Episode 9 Recap

James Would Get Really Fat Living in the Country

It's Episode 9 already? My God, this show is so great it's feels like it's episode 3. We only have a few left. I think I'm going to cry when it ends. For real. I'm going to cry. As usual, for this recap, I'll use the goat system to rank what I see, and it will indicate whether I will follow the Beekman Boys' lead and leave New York City.

It's still winter. I hate winter. It's cold. There's nothing growing. You have to sit around inside all the...

Edible Heirlooms

Cranberry Beans, photo credit: ©2010 Paulette Tavormina. All rights reserved.

Our first "farm" was on the rooftop of our New York City apartment building.  Our first "crop" was the purple cherokee tomato, an heirloom variety tomato that we thought was the most delicious thing that we had ever put into our mouths.

At the time, we didn't really know the significance of the word "heirloom" and we certainly had no idea that there were heirloom vegetables beyond those in the nightshade family.

5...

Cooking for Jean-Georges

I think the very definition of "mixed emotions" is cooking for Jean-Georges. His restaurants have earned the highest possible honors from both Michelin and The New York Times. He's a celebrity from Shanghai to London to New York to, well, most anywhere with a stove. When Brent told me that he'd "volunteered" me to create three small dishes using Beekman 1802 Blaak cheese to personally present to Jean-Georges, I was filled with a combination of excitement, trepidation, and crippling fear. I...

Cooking for Jean-George

I think the very definition of "mixed emotions" is cooking for Jean-Georges. His restaurants have earned the highest possible honors from both Michelin and The New York Times. He's a celebrity from Shanghai to London to New York to, well, most anywhere with a stove. When Brent told me that he'd "volunteered" me to create three small dishes using Beekman 1802 Blaak cheese to personally present to Jean-Georges, I was filled with a combination of excitement, trepidation, and crippling fear. I...

Raise Your Glasses, Ocho

To enhance your viewing pleasure and to make each and every episode of The Fabulous Beekman Boys as fabulous as possible, we're going to encourage the playing of a nice parlor game.

Each week, we'll post a new Beekman 1802 elixir recipe for you to use and give you a new reason to "raise your glass"—–to your mouth that is.

This week the beverage of choice is truly a gentleman's drink.   Click here for the "how,too"

Have some aspirin handy because this week will pack a wallop.  Take a sip every...