* Chef Olivier Quignon and chef/proprietor Daniel Boulud * invite you to go whole hog at DBGB. Which is to say let them know 72 hours in advance and you can find your self face to face with a whole Pennsylvania Green Village Farms slow roasted suckling pig. It’s stuffed with pork, bacon, fine herbs and apples, served family style with Olivier’s pate, endive ham gratin, beer braised sauerkraut, fingerling potatoes and brussels sprouts. Only one prepped per evening.
Top the whole thing off with the restaurant’s famous flaming vanilla – lemon verbena – baked alaska. $495 plus beverage, tax and tip, for up to eight guests – or, as they say, “all by yourself if you have more appetite than friends.” And for an additional $200 for up to eight guests, enjoy all the sommelier-selected craft beer you can drink, that is “until Beer Sommelier John Langley looks at you sideways.” Resv 212.933.5300.
www.danielnyc.com Amazon page for Daniel Boulud’s cookbooks
BIG CELEB CHEF DIRECTORIES
* Click here for Celebrity Chef Links
* Click here for Celebrity Chef Restaurants
* Click here for Celebrity Chef Gift Store, Books & More
********************************************************
On Spring Hiatus
See you right back here the week of May 13
********************************************************
NOW IN THE SPOTLIGHT
Celebrate with Wolfgang Puck’s Spago and Vegas Uncork’d
plus “Love Food Recipes” link
********************************************************
On May 10, 11:30a-1:30p, Bon Appétit Editor-in-Chief Adam Rapoport and one of Las Vegas’ very first celeb chefs, the renowned Wolfgang Puck, will co-host a four-course, wine-pairing lunch to celebrate the 20th anniversary of Spago at The Forum Shops at Caesars, and as well kick off the 6th annual Vegas Uncork’d food and wine extravaganza. Guests also will hear Wolfgang’s memories of his first night opening in Las Vegas. Tix $150.
Links . . . wolfgangpuck.com vegasuncorked.com
Amazon page for Wolfgang Puck cookbooks
********************************************************
And at lovefoodrecipes.com . . .
Current ♥ Rich and creamy Derby Pie
Previous ♥ Derby classic revisited: Hot Brown Roll-Ups
Next ♥ Spring hiatus – see you on May 15
********************************************************
Posted April 27 * Andre Rochat * It’s a Run for the Roses kind of night for the May 2 edition of Whiskey Wednesdays at Andres in the Monte Carlo in Las Vegas. Enjoy unlimited tasting for two hours of the featured sip, Woodford Reserve, the official sponsor of this year’s Kentucky Derby. Also a prize will be awarded for most festive attire, and the Woodford Girls will be on hand to create and serve the libations. 9p-11p, $25 adv, $35 door.
andrelv.com woodfordreserve.com Kentucky Derby items on Amazon
*
Posted April 25 * Daniel Boulud * Could there be a better way to send Sat afternoon??? Daniel Boulud’s NYC stylish Bar Boulud stages now-and-then ”Saturday at the Tasting Table” events, where sommelier Michael Madrigale offers themed selections of six to eight wines paired with seasonal small plates including the house-made charcuterie. For April 28 Bosquet des Papes, for May 5 Raventos I Blanc, both 3p, $75. 1900 Broadway, resv 212.595.0303.
danielnyc.com Chef Boulud’s cookbooks on Amazon
*
Posted April 24 * Michel Richard * The well-respected GAYOT.com named Central Michel Richard at Caesars Las Vegas one of the Top 10 New Restaurants in the US for 2012, and also one of the “Hot 10 Las Vegas Restaurants” and “Top 10 24-Hour Restaurants in Las Vegas.” The descrip includes this recommendation: “Save room for the chocolate bar — a praline crunch topped with mousse, dark and white chocolate pearls and a hazelnut praline sauce.”
Gayot will also host Michel’s first master series dinner for Vegas Uncork’d by Bon Appétit at Central on May 12, 7p. He and his teams from DC & LV will prep a 5-courser entitled, “And Then There Were Two,” starting with asparagus vichyssoise and concluding with rhubarb cheesecake. Tix $135.
gayot.com caesarspalace.com Amazon page for Michel Richard
*
Posted April 22 * Carla Pelligrino * She was the power behind the throne, so to speak, at the Las Vegas outpost of NYC”s fame Rao’s, this one at Caesars. Now she has emerged butterfly-like to make her own culinary mark in town and the foodie world has given an enthusiastic nod to her flavor-rich Italian classics.
The Review-Journal’s recent “Best of Las Vegas” found her Bacio restaurant at the re-imagined Tropicana snagging staff picks for Best Italian Restaurant, and her Bratalian Neopolitan Cantina for Best New Restaurant. As a side note, let me add that my own preferences generally align with the staff picks.
troplv.com bratalian.com Rao’s cookbook on Amazon
*
Posted April 21 * Julian Serrano * This is sure to be first class. On April 27 the AAA Five Diamond Picasso restaurant at Bellagio and its iconic exec chef Julian Serrano are hosting a Colgin Cellars wine dinner, featuring the winery’s “exceptionally hand-crafted Cabernet Sauvignon and Syrah” as well as Master Sommelier Jason Smith and Colgin Cellars owner and vintner Ann Colgin. At 6:30p, tix $325 per person, all-inclusive.
bellagio.com Amazon page for Oxford Companion to Wine
*
Posted April 13.2012 * Emeril Lagasse * Now you can not only cook like Emeril Lagasse [OK, sort of] thanks to his so readable and user-friendly cookbooks, but also cook in what he cooks in. Which is to say, as of this month you can buy Emeril brand cookware at JCPenney. And there’s lot to choose from, several deep fryers [of course!], pans, knives, breadmaker, pressure cooker, electric grill, even “Bam!” towels. And not surprisingly, they’re a handsome lot too.
Have you been to Chef Emeril’s sports fan home away from home aka Lagasse Stadium at the Palazzo in Las Vegas? It’s a totally immersive experience, wondrously enhanced by Emeril-food. And . . . it’s the staff pick for Best Sports Bar in the recent Review-Journal “Best of Las Vegas” poll.
emerils.com jcpenney/emerilcookware.com Emeril’s cookbook page on Amazon
*
Posted April 6.2012 * Marcus Samuelsson * Double headlines for Marcus Samuelsson’s Red Rooster in NYC. First, the acclaimed eatery recently welcomed a downstairs sibling, Ginny’s Supper Club, “a modern reincarnation of the glamorous speakeasies and Harlem nights of the 20s.” Club classics such as lobster thermidor and striped bass share menu space with, e.g., jerk veal steamed bun, chicken and waffle, and a salted lime caramel dessert.
Meanwhile the the restaurant has also been honored by Restaurant Management as “one of the 20 hottest new restaurants.” The coverage in part referred to Red Rooster’s emphasis on “good old-fashioned Southern-style comfort food. Start off with peanut soup or dirty rice with shrimp, then move on to blackened catfish or mac and greens. In the past year, it has become a focal point of the neighborhood and a growing reason why foodies from all five boroughs come to visit.”
The same edition cited this stat from market research firm Package Facts: the restaurant industry is expected to grow 4.2% in 2012, besting [per Technomic] 2011′s 3.4% increase. Yay!
marcussamuelsson.com redroosterharlem.com rmgtmagazine.com Amazon page for Chef Samuelsson’s “The Soul of a New Cuisine” and his other cookbooks
********************************************************
BIG CELEB CHEF DIRECTORIES
* Click here for Celebrity Chef Links
* Click here for Celebrity Chef Restaurants
* Click here for Celebrity Chef Gift Store, Books & More
********************************************************
IN THIS WEEK’S SPOTLIGHT
Pastry chef Chris Hanmer – on his way to culinary stardom – and the book that inspired him
plus Recipe Link
********************************************************
Previous “CCC” guest Chris Hanmer is now best known as the winner of the prestigious Top Chef: Just Desserts Season 2, though he previously made history by claiming the gold medal as the youngest-ever American chef for a World Pastry Team Championship, and also served as exec pastry chef at the upmarket Ritz-Carlton Lake Las Vegas.
Locally in Las Vegas the engaging young star is also known as the founder of The School of Pastry Design, where he specializes in chocolate and sugar creations, teaching technque to pros and ams in a studio that also displays his own almost-impossible edible sculptures. You can see some of these for yourself in his online Gallery.
Hanmer was recently also honored with a profile by Kate Krader in Food & Wine magazine. In it he notes that the cookbook, “The Professional Pastry Chef,” had much to do with his career choice. Amazon calls it the “reference of choice for thousands of pastry chefs and home cooks.” It includes over 650 recipes that “emphasize American applications of European techniques.”
Links . . . theschoolofpastrydesign Gallery Amazon page foodandwine.com
********************************************************
At lovefoodrecipes.com . . .
This week ♥ Maybe the easiest, maybe the best fudge ever
Last week ♥ Eric Ripert’s Shrimp in Coconut Curry Sauce
Next week ♥ Magic Taters
********************************************************
BIG CELEB CHEF DIRECTORIES
* Click here for Celebrity Chef Links
* Click here for Celebrity Chef Restaurants
* Click here for Celebrity Chef Gift Store, Books & More
********************************************************
IN THIS WEEK’S SPOTLIGHT
Jean-Georges Vongerichten, Robert Moore, Broccoli as Star, Chef Vongerichten’s fab cookbook and March tasting menu
plus Recipe Link
********************************************************
Chef Vongerichten like most true celeb chefs is always refreshing his offerings. To wit, he and his Jean Georges restaurant pastry chef Joe Murphy have intro-ed some awesome new desserts at that NYC flagship establishment. Referring to Murphy’s “classical French approach,” he continues “Now, he’s focusing on seasonality in those classics and incorporating modern techniques and ingredients.”
But meanwhile, and I love the parenthetical note, “We’re sticking to doing quartets of desserts that revolve around a theme. I love giving diners [and myself] four smaller desserts to complement their savory dishes.”
He’s also recently dosey-do-ed with Martha Stewart, appearing and cooking on her show on Valentine’s Day, and then welcoming her to his Perry St. place, also NYC, where she celebrated her granddaughter’s first birthday. Also, that same restaurant now has a new bar menu that includes some bitter apertifs which Vongerichen says, “really open up your appetite.” As well, the chef has a new cookbook, “Home Cooking with Jean-Georges,” that was featured a couple of months ago in the New York Times.
Meanwhile, in conjunction with exec chef Robert Moore at Jean Georges Steakhouse at Aria in Las Vegas, the acclaimed chef has crafted a five-course broccoli-centered menu that comes to the table as cream of broccoli soup, a salad of Romanesco broccoli and shiitake mushrooms, broccoli and stinging nettle risotto, grilled filet mignon and a sweet orange glaze, and then ta da, the signature JG Candy Bar. $95
********************************************************
At lovefoodrecipes.com . . .
This week ♥ Eric Ripert’s Shrimp in Coconut Curry Sauce
Last week ♥ Pizza Balls
Next week ♥ Maybe the easiest, maybe the best fudge ever
********************************************************
BIG CELEB CHEF DIRECTORIES
* Click here for Celebrity Chef Links
* Click here for Celebrity Chef Restaurants
* Click here for Celebrity Chef Gift Store, Books & More
********************************************************
THIS WEEK’S BUZZ
Vegas Uncork’d preview, new Pepin cookbook, Aspen Classic buzz, new Puck/Perez menu, new Keller mag, Recipe link
********************************************************
Tune in to the preview . . . for Vegas Uncork’d, the Bon Appetit wine and food extravaganza coming May 10-13. The speakers, in order, were Bellagio prez/COO Randy Morton, LVCVA sr vp/mktg Cathy Tull, and Bon Appetit Ed in Chief Adam Rapoport. Here’s what those prime movers revealed about this year’s event . . .
Vegas Uncork’d Preview [audio, 3:33 min.] vegasuncorked.com
* * *
Doubly whammy . . . and I mean that in the best way. Not only is there a new cookbook from one of the godfathers of celebrity chef-dom, but it also tucks in a searchable DVD. In the duo, Jacques Pepin gathers “more than 700 all-time favorites from my life in food” in “Essential Pepin.” Among other top kudos in his 60-year career, the PBS star was awarded the highest honor by the French Government and holds the title of CHEVALIER DE L’ORDRE NATIONAL DE LA LEGION D’HONNEUR. jacques pepin’s blog Amazon page
* * *
Jacques and more . . . Lots more! Chef Pepin and such culinary luminaries as Michael Chiarello, Mario Batali, Marcus Samuelsson, José Andres, Ming Tsai, Thomas Keller and Daniel Boulud will be there as the Food & Wine Classic in Aspen celebrates its 30th year, June 15-17. They can be variously found at the special lunches and dinners and the parties as well as the beyond-spectacular Grand Tasting Pavilion. foodandwine.com/classic
* * *
Italy on the table . . . Lupo by Wolfgang Puck in Mandalay Bay has intro-ed a new five-course, prix-fixe menu inspired by Chef Eduardo Perez’ recent trips to Italy and visits with renowned Italian chefs in the various regions. Here’s what will travel to your plate: endive and celery salad with Parmesan and garlic-anchovy vinaigrette, prosciutto and Parmesan tortellini in chicken broth with extra virgin olive oil, Maine lobster ravioli with mascarpone, parsley and black truffle butter sauce, milk-braised breast of veal with Parmesan polenta, green beans and sage, and roasted baby forelli pear with almond pistachio cream. Reg. menu avail too. wolfgangpuck.com
* * *
New foodie read . . . ProChef SmartBrief reports that superstar Thomas Keller has launched a magazine, Finesse, a semi-annual glossy magazine and digital app. While it will focus on Chef Keller’s properties, of course, it will as well feature the writings of famed names in the foodie world. At present it’s avail in the Keller restaurants and as a mobile app. tkrg.org
********************************************************
At LoveFoodRecipes.com . . .
This week ♥ Pizza Balls
Last week ♥ Bobby Flays Red Chile-Peanut Dressing
Next week ♥ Eric Rippert’s Shrimp in Coconut Curry Sauce
********************************************************
BIG CELEB CHEF DIRECTORIES
* Click here for Celebrity Chef Links
* Click here for Celebrity Chef Restaurants
* Click here for Celebrity Chef Gift Store, Books & More
********************************************************
THIS WEEK’S BUZZ
Rick Moonen, Alton Brown, Cat Cora,Wine Thought,
Recipe Link
********************************************************
A smart celeb chef’s take . . . on turning invasive species in our waters into edibles on our plates. I asked Rick Moonen what he thought of this practice. Chef Moonen is a master of all things from the sea not only in the kitchen but also in the whole realm of responsible dining, and in fact will address the World Association of Chefs Societies congress in May in Korea on the critical subject of aquaculture.
So then, the short answer to my question: Not so much. Here, his more thoughtfully detailed reply.
I have an issue with creating tasty solutions to the invasion problem when we (greedy, greedy humans) were the screw-ups who introduced interlopers into the wrong environments where like magic they took hold and wiped out everything in their voracious paths. When the hell are we going to be big boys and girls and realize that we need to stop trying to mess with the natural flow of the ecosystem for profit?
If I were to dig deep within my culinary knowhow, play with the invasive Asian carp, and come up with, say, the next “ pan blackened carp with blood orange gastrique” that tastes awesome and is covered by the media, and next thing you know goes viral . . . now it becomes a new market item. Carp farms start to spring up to keep up with the new demand for this “once invasive/now trendy” species. We quickly forget about the mass destruction of three or four other species that brought this to our plate in the first place.
And the result . . . the eco system is thrown off its axis even further than it already was. The imbalance of nature gets deeper and deeper. Our diets get worse and worse. Chefs can’t save the day here! Understanding how we can work WITH nature . . . not AGAINST it . . . and NOT for mindless profit . . . is the solution my good friend. THE solution!
Experience Chef Moonen’s globally, responsibly sourced and totally awesome fish, seafood, and raw bar at rm seafood at Mandalay Bay in Las Vegas. Casual downstairs, gourmet upstairs. [Oh yeah, good stuff for carnivores too, both floors] rmseafood.com
* * *
Meanwhile . . . as reported by ProChef SmartBrief, another gathering of chefs, the James Beard Foundation Chef & Restaurant Awards, will be hosted this year by Alton Brown, himself a two-time winner for his TV show and a cookbook, respectively. Among the celebs catering the May 7 event at the Lincoln Center in NYC: Bradley Ogden, Gary Danko, Nancy Oakes, Susan Spicer, Norm Van Aken, Alan Wong, so many more. smartbrief.com jamesbeard.org
* * *
“New” news . . . Which is to say, Cat Cora is making headlines by opening two new restaurants, both in airports. Called “Cat Cora’s Kitchen,” the cocktail and tapas lounges can be found in San Francisco’s Terminal 2 and Houston’s Terminal E. Also a devotee of responsible dining, Cora’s menu “focuses on using fresh and organic ingredients . . . locally-sourced wherever possible, especially fresh local seafood within the raw bars” As well, ”All to-go products, from plates to boxes, will be eco-friendly and utensils and napkins are made of bio-degradable materials.” Both open 5a. catcora.com
* * *
I’m right up there . . . with all the other serious foodies who applaud the magical convergence of the just right wine with a particular dish. But I was reminded that this doesn’t have to be the case every time a glass and plate are before you by a memorable comment in a previous issue of Bon Appetit: “Why not quit the overthinking and get on with the drinking.” Bravo, Daniel Duane, who penned that sentiment. bonappetit.com
********************************************************
At LoveFoodRecipes.com . . .
This week ♥ Bobby Flay’s Red Chile-Peanut Dressing
Last week ♥ Curtis Stone’s Plum & Cinnamon Crumble
Next week ♥ Pizza Balls
********************************************************
BIG CELEB CHEF DIRECTORIES
* Click here for Celebrity Chef Links
* Click here for Celebrity Chef Restaurants
* Click here for Celebrity Chef Gift Store, Books & More
********************************************************
THIS WEEK’S BUZZ
Sandoval in Denver Restaurant Week,
Kincaid wine show on the road to Ensenada, Mina’s new place in Baltimore, Oliver here???, Go foodies!, Recipe link
********************************************************
In Denver? . . . Spring Restaurant Week continues through March 9, offering multi-course dinners at $52.80 for two, $26.40 for one. The stellar lineup includes star chef Richard Sandoval’s three Denver establishments, with three-coursers at Tamayo and the Latin-Asian Zengo, and a four-courser at La Sandia Cantina. Might want to do a preview because these are so-tough-to-decide menus. Not in Denver? If you search “restaurant week 2012,” you’ll find other such celebrations. denver.org richardsandoval.com
* * *
Near Ensenada? . . . or maybe you’d like to plan a trip there around, oh say, March 15. That’s when super chef and wine show radio hosts Les and Tammy Kincaid will be broadcasting their “Wines du Jour” from the top-rated Hotel Coral & Marina. Attend the show and you’ll be sampling the bottlings of Monte Xanic Winery along with food pairings. For resv and information, call hotel rep Lizette Sanchez, 800.862.9020. Or . . . listen in Las Vegas on Cox (Channel 948) or online on the site. leskincaid.com
* * *
In Baltimore? . . . The very gifted and personable Michael Mina has opened Wit & Wisdom in Baltimore, a handsome waterside haven offering a “modern American tavern menu of comfort food classics with Eastern seaboard influences.” That tasty convergence can come to the table as, say, jumbo lump Maryland crab benedict, Amish organic fried chicken with pumpkin waffles, [oh, my] toasted peanut soup with sorghum marshmallow, bacon-wrapped Chesapeake rockfish, maple custard with orange toffee, almonds, bourbon. Breakfast, lunch, dinner, weekend brunch, at the Four Seasons Baltimore. michaelmina.net Wit & Wisdom
* * *
There are hints here and there . . . that boffo Brit chef Jamie Oliver will open restaurants in the US sometime in the misty future. Maybe Italian. Maybe west coast first. We’ll keep an ear turned London-ward. jamieoliver.com
* * *
Go foodies!!! . . . Clearly we’re doing our part for the economy. The biz book Nation’s Restaurant News cites a survey it conducted in conjunction with MillerPulse that found that traffic trends remained solid and as a result, ”strong monthly same-store sales in December carried into January.” The good news covered both quick service and full service establishments. nrn.com
********************************************************
This week at lovefoodrecipes.com ♥ Curtis Stone’s “Plum and Cinnamon Crumble”
********************************************************
BIG CELEB CHEF DIRECTORIES
* Click here for Celebrity Chef Links
* Click here for Celebrity Chef Restaurants
* Click here for Celebrity Chef Gift Store, Books & More
********************************************************
THIS WEEK’S BUZZ
“Unique” Clore, Emeril book, Riv’s Bradley,
Puck’s Oscar® menu
********************************************************
FEATURED CHEF . . . Multi-credentialed chef Todd Clore took a chance almost a decade ago when he opened Todd’s Unique Dining in the “far east” of the Las Vegas valley. With the phenomenal growth of Henderson and Green Valley since then, it doesn’t seem so far anymore. Plus folks from the westside now routinely cast caution to the winds and actually cross the Strip to take a seat at his tables. Add in the tourists who’ve discovered Chef Clore’s culinary mastery and that gamble has long since paid off.
Tune in below to see what the buzz is all about, what’s happening now, and maybe next . . .
What makes Todd’s Unique, unique? [audio, 2:15 min]
What are some menu highlights? [audio, 3:22 min]
What’s a current fave ingredient, what’s next? [audio, 2:58 min]
4350 E. Sunset, Henderson NV, 702.259.8633, opens 4:30p/last seating 9:30p, Mon-Sat
* * *
Boffo! . . . The newest cookbook by Emeril Lagasse is getting rave reviews on Amazon. Not that that surprises anyone. What he puts on the plate is always a culinary dream, and how great that we can give the ol’ college try to recreating those dishes in our own kitchens. This one, “Sizzling Skillets and Other One-Pot Wonders,” shows you the magic that can happen in a single skillet, pot, wok, Dutch oven, or slow cooker. Amazon page emerils.com
* * *
This place is soooo good . . . A few months back the Riv in Las Vegas opened the retro-esque R Steak & Seafood with a food/pricing combo not found many other places. “We embrace the past,” exec chef Jason Bradley told Christine McKellar on her feature-rich VOE site. “One of my cooks has been here for forty-three years. There are servers who have waited on Sinatra. Here it’s all about the food now. I take pride in the food. We use the nicest ingredients and put up a perfect plate every time.” From entrees, to sides, to desserts, it’s all good. rivierahotel.com vegasonlyentertainment.com
* * *
Here’s a sneak peek . . . at Wolfgang Puck’s menu for Sunday’s Oscar® ceremony. Among the seemingly zillion items: lobster taco with tomato and pickled shallots, gold wrapped baked potato with caviar and crème fraiche, slow braised short rib with polenta and romesco, date cake with sticky toffee pudding & toffee orange sauce, raspberry rose eclairs, star shortbread with silver sugar, and, oh my, a chocolate buffet. If you want to torture yourself, view the whole thing right here . . . WolfgangPuck_2012_Oscar_Menu wolfgangpuck.com
********************************************************
This week at lovefoodrecipes.com ♥ Rao’s Lemon Chicken
********************************************************
Big Celeb Chef Directories
* Click here for Celebrity Chef Links
* Click here for Celebrity Chef Restaurants
* Click here for Celebrity Chef Gift Store, Books & More
********************************************************
THIS WEEK’S BUZZ
Celeb chefs at Las Vegas Restaurant Week, Michael Mina, Rick Tramonto, Jamie Oliver, Grant Achatz
********************************************************
Las Vegas too . . . is now on board for a spring Restaurant Week. And 20 new participants agree this is a great idea. Among the top chefs adding their places into the Feb 27-March 4 mix:Andre Rochat, Michael Mina, Laurent Tourondel, Carla Pellegrino, Charlie Palmer, Brian Massie, Hubert Keller, Jean-Georges Vongerichten, Kerry Simon, Wolfgang Puck, Bobby Flay, Alain Ducasse, Todd English, Rick Moonen, Todd Clore, Richard Sandoval, aaaaack, so many more.
Three coursers, $20.12, $30.12, or $50.12. Some offer the special pricing just at lunch, some just at dinner, some for both [e.g., Fleur]. Some even throw in a fourth course [e.g., Bacio], and some end with a dessert sampler that seems tantamount to a fourth course [e.g., DW Bistro]. All benefit Three Square Food Bank.
* * *
The Mina Touch . . . pairs with Glenfiddich Scotch for a one of a kind evening. For the 5-courser, Michael Mina will bring to the table a foie gras mousse [a specialty], smoked duck spring rolls, kobe short ribs. Glenfiddich Brand Ambassador Mitch Bechard will be there to tell the Scotch tale. At Mina’s Stripsteak in Mandalay Bay, March 1, 6p, $80. Resv 702.632.7414. mandalaybay.com glenfiddich.com
* * *
Plans continue apace . . . for the opening this year of Restaurant R’evolution at the Royal Sonesta Hotel in New Orleans. The joint project of Rick Tramonto and John Folse was recently featured in Nation’s Restaurant News, where Tramonto refers to the area’s tradional fare saying, “We’re going back into the history of those dishes and looking at them with a fresh set of eyes,” then with Folse citing the areas mix of cultures and adding that they’re “reexamining the local herbs and spices, such as sassafras. What made this cuisine exciting in the first place was the evolution as new cooks arrived. Thus . . . R’evolution. ricktramonto.com nrn.com
* * *
Jamie aka Midas . . . Celeb chef Jamie Oliver is converting the old MMidlands Bank into the new Jamie’s Italian in Manchester. But the biggest news isn’t the opening itself but rather what was discovered in the decades-old building: a cellarfull of safety deposit boxes, the ID of their owners long lost. The Bank of England opened them to find all kinds of valuables, worth in sum a reported $1.7 mil. But, nuts, all goes to the Treasury Dept. jamieoliver.com
* * *
REMINDER . . . Super chef Grant Achatz met last fall with his former mentor, chef of chefs Ferran Adria, and the result is now on the table, an extended run at Achatz’ Chicago restaurant Next featuring an El Bulli style 20-courser continuing through March. alinea-restaurant.com
********************************************************
This week at www.lovefoodrecipes.com ♥ Chocolate Quesadillas