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Searched for: Daniel

James Beard Foundation Awards 2013

Congratulations JBF Award Winners! I just returned from the James Beard Foundation Awards in NYC, the nation’s most prestigious awards ceremony honoring professionals in the food and beverage biz. Winners of the Foundation’s annual Book, Broadcast, and Journalism Awards were presented on May 3, at Gotham Hall in New York City, during a ceremony hosted…  Read More →

Spring

Paris’ Most Sought After Reservation Scoring a reservation at chef Daniel Rose’s Spring is the stuff serious food lovers build a trip around (hundreds of reservation requests pour in daily, and the restaurant has a mere 28 seats – if you didn’t plan months in advance, call in the afternoon for the night’s cancellations). Located…  Read More →

Spring

Paris’ Most Sought After Reservation Scoring a reservation at chef Daniel Rose’s Spring is the stuff serious food lovers build a trip around (hundreds of reservation requests pour in daily, and the restaurant has a mere 28 seats – if you didn’t plan months in advance, call in the afternoon for the night’s cancellations). Located…  Read More →

5 Questions: Lidia Bastianich

The Italian Visionary With a beloved James Beard award-winning cooking show, acclaimed restaurants in NYC, Pittsburgh and Kansas City (including the industry-changing Felidia that set the stage for authentic Italian food in America), several best-selling books, a cookware line and supermarket products, you could say that Lidia Bastianich is the unofficial spokeswoman of Italian-American cuisine (not to…  Read More →

5 Questions: Lidia Bastianich

The Italian Visionary With a beloved James Beard award-winning cooking show, acclaimed restaurants in NYC, Pittsburgh and Kansas City (including the industry-changing Felidia that set the stage for authentic Italian food in America), several best-selling books, a cookware line and supermarket products, you could say that Lidia Bastianich is the unofficial spokeswoman of Italian-American cuisine (not to…  Read More →

5 Questions: Adam Roberts

Amateur Schmamateur Adam Roberts took a big risk when he quit law school to start an amateur food blog in 2004. As it turns out, he’s pretty good at it. Seamlessly weaving recipes and photographs with personal narratives and humor, Adam transformed his a hobby into a full-fledged career (jealous?). For his new cookbook, Secrets of…  Read More →

5 Questions: Adam Roberts

Amateur Schmamateur Adam Roberts took a big risk when he quit law school to start an amateur food blog in 2004. As it turns out, he’s pretty good at it. Seamlessly weaving recipes and photographs with personal narratives and humor, Adam transformed his a hobby into a full-fledged career (jealous?). For his new cookbook, Secrets of…  Read More →

5 Questions: Chris Hastings

A Tastemaker with Southern Sensibility Leading a group of chefs changing the country’s perception of Southern cuisine is Chris Hastings, chef/owner of Hot and Hot Fish Club in Birmingham (one of the best restaurants in the South, if not the whole country). Chris and his wife Idie have been serving modern Southern/French cuisine that celebrates Alabama’s…  Read More →

5 Questions: Chris Hastings

A Tastemaker with Southern Sensibility Leading a group of chefs changing the country’s perception of Southern cuisine is Chris Hastings, chef/owner of Hot and Hot Fish Club in Birmingham (one of the best restaurants in the South, if not the whole country). Chris and his wife Idie have been serving modern Southern/French cuisine that celebrates Alabama’s…  Read More →

5 Questions: Richard Rosendale

Prepping For an Opportunity of a Lifetime Richard Rosendale, executive chef of the historic Greenbrier resort, is no stranger to cooking competitions as a crowned victor of more than 40. This January he will lead Team USA at the prestigious Bocuse d’Or in Lyon, a biannual international competition where the best of the best gather for…  Read More →

5 Questions: Richard Rosendale

Prepping For an Opportunity of a Lifetime Richard Rosendale, executive chef of the historic Greenbrier resort, is no stranger to cooking competitions as a crowned victor of more than 40. This January he will lead Team USA at the prestigious Bocuse d’Or in Lyon, a biannual international competition where the best of the best gather for…  Read More →

Coi

Tranquil Setting, Inventive Menu By Bob & Sue One of California’s most innovative chefs, Daniel Patterson dazzled us with a special 14-course menu on our wedding anniversary evening, which included amazing courses of clams with kelp, tofu mousseline with mushroom dashi, crab melt with melted lardo and a puree of wheatgrass and sea sprouts, and…  Read More →

Coi

Tranquil Setting, Inventive Menu By Bob & Sue One of California’s most innovative chefs, Daniel Patterson dazzled us with a special 14-course menu on our wedding anniversary evening, which included amazing courses of clams with kelp, tofu mousseline with mushroom dashi, crab melt with melted lardo and a puree of wheatgrass and sea sprouts, and…  Read More →

Cafe Boulud

Upper East Side Bistro By Bob & Sue James-Beard-winning Rising-Star Chef Gavin Kaysen (native Minnesotan) cooked a special seven-course meal for us (fellow Minnesotans) that included 1) cauliflower veloute with osetra caviar, 2) lobster with Thai flavors, mango, and lemongrass in a coconut broth, 3) black squid ink spaghetti with rock shrimp, razor clams, and…  Read More →

Cafe Boulud

Upper East Side Bistro By Bob & Sue James-Beard-winning Rising-Star Chef Gavin Kaysen (native Minnesotan) cooked a special seven-course meal for us (fellow Minnesotans) that included 1) cauliflower veloute with osetra caviar, 2) lobster with Thai flavors, mango, and lemongrass in a coconut broth, 3) black squid ink spaghetti with rock shrimp, razor clams, and…  Read More →