White people…. #dinnerinwhite #dinerenblanc (at Santa Monica Pier)
Pretty sky. (at Santa Monica Pier)
Who else is at tonight’s white pop-up dinner at the Santa Monica Pier? #dinnerinwhite #dinerenblanc (at Santa Monica Pier)
This is what white looks like. #dinerenblanc #dinnerinwhite (at Santa Monica Pier Carousel)
I think the food world is somewhat fascinated with this movie…are you?
Jon Favreau’s Chef Film Is Shooting in Miami
The Favreaumobile is on the move: Actor/director/writer Jon Favreau is in Miami along with his fictional El Jefe Cubanos food truck to shoot his upcoming Chef movie, Eater Miami reports. An Eater tipster sent in the above photo, showing the truck in town. Ever Vine-happy, Favreau posted a video revealing that he was also filming at Versailles restaurant in Miami’s Little Havana and at the Fontainbleau hotel. According to Jaie Laplante of the Miami Film Festival, the “production is also making stops in New Orleans and Austin before they wrap.” (If you spot them in town, you know what to do.) READ MORE
Well THAT’S interesting! :)
Behold the Covers of Lucky Peach #8: The Gender Issue
Here now, the dual covers of the next issue of David Chang and McSweeney’s cultishly-followed quarterly journal collaboration Lucky Peach, which is on its way to mailboxes and bookstores everywhere. The theme for this eighth issue will be Gender. This is the first time the cover does not tease the contents. But you will find Alice Waters, Anthony Bourdain, Ben Shewry, and hermaphrodite fish. Take it away LP:
READ MOREBetwixt these two covers we fumble with issues of gender like unsure 8th graders cautiously groping each other in the sparkle of a disco ball as a slow jam plays at the school dance. Ben Shewry talks about being a dad. Alice Waters talks about being a chef. Bourdain drops some lovely fiction. A lady named Poochie uses a lot of strong language. Sequential hermaphroditism is discussed.
I love these Find. Eat. Drink guys and now they have an NYC trending report in Gotham Magazine. Love.
Find. Eat. Drink Trending Report
Welcome to our bi-monthly Find. Eat. Drink. trending report, highlighting the top five spots where chefs, bartenders, and industry pros are eating and drinking around New York City. READ MORE
I’m headed to wine country in a couple weeks so now I HAVE to post everything I see about northern California wine! :)
Chef Ari Weiswasser’s Guide To California Wine Country
GLEN ELLEN STAR - SONOMA, CA
The road to California wasn’t a straight line for Pennsylvania native chef Ari Weiswasser, but the wealth of experience he gathered along the way is evident in the food he cooks. Before realizing a decade-long dream to open his own place, he worked in New York at esteemed restaurants like Daniel, Picholine, and Corton. In Philadelphia, he worked at Striped Bass and Le Bec-Fin. He also had a long stint at The French Laundry.
Weiswasser’s restaurant, Glen Ellen Star, is a casual bistro with an emphasis on the location and the seasons. He loves living in Sonoma and being a part of the wine country, where his in-laws own Benziger Family Winery.
Chef Ari Weiswasser shares his 6 Things…Wine Country with his favorite places to eat, drink and food shop. READ MORE
If you’ve been to our house in the last 2 years you’ll understand why this picture is so miraculous. And possibly why hell is freezing over right now. (at Eat+Drink Headquarters)
Cooking Machine, Imported From France
The brilliant David Feau featured in the Los Angeles Times this past Saturday. As you may recall, David cooked an amazing French meal for us just a little over a week ago!
Hmmmmmm…….
Nice Hass: Bon Appétit’s Adam Rapoport puts avocados in strange places
For Adam Rapoport, firing up the grill is kind of like playing 18 holes.
“You never get it exactly right. The elusive quest for perfection is what keeps us coming back,” says the editor-in-chief of Bon Appétit. “When you do get that perfect char, it’s like hitting a hole in one and thinking you’re Phil Mickelson.”
To help us up our grilling game, Bon Appétit recently released its manual of outdoor cooking, The Grilling Book ($45). But Rapoport recommends using the book’s 350-plus recipes as a loose guide: “You really have to grill by feel.”
Rapoport’s a meat-and-charcoal man (always charcoal; seriously don’t get him started on gas grills). But for our second installment of “Take Back the Grill,” he stopped by the TT fire pit to share some advice about vegetarian grilling.
In this quick video, he shows us an ingeniously foolproof technique for grilling what may at first appear ungrillable: creamy, go-with-anything Hass avocados (see the recipe).
Great little New York Times piece on chefs moving out of the city to open their dream restaurants.
An Upriver Current: City Chefs Head to the Hudson Valley, Lured by Fresh Ingredients
HUDSON, N.Y. — In 2011, the New York City restaurateurs Zak Pelaccio and Mark Firth bumped into each other at a friend’s house near here, two hours north and a world away from the city.
They had known each other for years, as pioneers of the Brooklyn restaurant scene: Mr. Firth as a co-founder of the smartly simple Diner in 1999, and Mr. Pelaccio as the opening chef in 2003 at Chickenbone Cafe, an innovative gastro pub in what a New York Times review called “the largely uncharted restaurant territory of South Williamsburg.”
Neither knew that the other had already decided to extract himself from urban life and open a restaurant in these rural reaches.
This isn’t a new piece from CBS Sunday Morning but since none of us here in LA with Time Warner Cable get to watch CBS or Showtime anymore, how would any of us know this was a repeat. Regardless, it’s always good to hear about grilled cheese!
Watch Eric Greenspan Talk ‘Grilled Cheese Mania’ on CBS
Is something called “grilled cheese mania” sweeping the nation? If a bunch of people screaming “hot cheese” at a camera crew is any indication, probably. CBS News’ Bill Geist visits LA’s annual Grilled Cheese Invitational — the self-proclaimed “American Idol of grilled cheese” — to explore the wildly different varieties of grilled cheese sandwiches (beware: this is done through the use of cheesy puns and vaguely sexual-sounding grilled cheese categories). READ MORE
[hulu id=07vztwb6nkztxnt3si8kza width=500]
Watch Yelp’s CEO Defend Yelpers on Charlie Rose
Here’s a video of Yelp CEO Jeremy Stoppelman’s interview on Charlie Roselast week. Stoppelman and Rose discuss the origins of Yelp, the importance of adapting to mobile technology, and Stoppelman’s decision not to sell to Google. Stoppelman also defends the reliability of the reviews and reviewers on Yelp, gives his thoughts on whats wrong with Google and Groupon, and much more:
· On the acccuracy and fairness of Yelp reviews: “I find it accurate. If you go and you find a 4.5 star business in New York that has 70+ reviews, you’re pretty much guaranteed to have a good experience … Having quantity of reviews is part of it. Having quality of reviews is part of it, a rating attached to an in depth review. Knowing about the reviewer themselves, their identity is part of it.”
· On protecting against fake reviews: “We try to protect against all of the bad stuff with a review filter. What that’s doing is gathering all sorts of signals on how people are using and contributing on the site and deciding which are reviews are the ones consumers should probably rely on and which are the ones we’re not so sure about. And we set aside the ones we’re not so sure about. North of 20% of our content isn’t actually on the main business page, it’s in a separate section called ‘Filtered Reviews.’”
(Source: http://www.hulu.com/)
Abbey Ale
Abbey Ale is a great Dubbel ale brewed by Ommegang Brewery out of Cooperstown, New York. Lots of dark fruit, raisins and spices come through at the beginning and then ultimately mix and conclude in a deep sweet aftertaste. One sip of this complex beer and you’ll know why these monks are dancing.
I LOVE this guy!!!
Twisted Helles
This beer is a simple but good summer time lager by Frankenmuth Brewery in Michigan. I was drawn to the nice and very clean can design and I think it reflects the beer’s mellow taste with a slight hint of lemon. Nuthin’ fancy here but it fits my summer mindset. They say it was inspired by Michigan summers but it seemed to wrap up my summer in Boston quite well. And with that said, I shall now brace myself for pumpkin beer season…!
OMG - how fun is this?!?!?!
Fun from Eater!
Watch the Teaser Trailer for Next’s Bocuse d’Or Menu
Here’s the teaser for the new Bocuse d’Or menu at the ever-changing Next in Chicago. Like past trailers for the elBulli menu and the Hunt menu, the Bocuse d’Or teaser is super-intense and serious. The video features dramatic music and high speed plating in front of a black backdrop.
(Source: https://www.youtube.com/)
I made this Sangria on Saturday and everyone loved it! It took a little longer to grill the fruit than they said but I had fun doing it. AND my pictures (the bottom two) look awfully similar to the professional one above/on the top!!
Grilled Citrus and Grape Sangria
Fantastic Labor Day Cocktail: To add a wonderful, subtle smokiness to sangria, Michael Chiarello grills oranges, lemons and grapes. If you grill twice as much fruit as the recipe calls for, you’ll be all ready to make a second batch. READ MORE
I love my friend Claudine’s blog, site and San Francisco based business. You must check her out!
Cape Cod and the East Cape, Baja are so similar, yet ooooh so different. With less than 24 hours in between trips (just enough time to switch suitcases in my trunk) I went from one extreme to the next. Well, in my eyes it was extreme. I’m not the type who sails in Nantucket nor sleeps next to bondfires. Though I must say, they’re both lifestyles I feel very comfortable in! Especially the latter. All in all I had a wonderful 3 weeks and I’d like to thank my friends for their hospitality and love.
I have no idea if this cookbook is any good but honestly I don’t care - it’s just so pretty look at it!!!
Sneak Peek: The Gramercy Tavern Cookbook
Here’s a sneak peek of the upcoming Gramercy Tavern Cookbook by chef Michael Anthony and food writer Dorothy Kalins, with an intro by the one and only restaurateur Danny Meyer. Meyer tells the history of the nearly 20-year-old restaurant, and Anthony provides 125 of its “impeccable, fiercely seasonal cooking.” From the spreads, the book also contains insider looks at the fiercely beloved restaurant including a section on Roberta Bendavid’s floral arrangements. The Gramercy Tavern Cookbook comes out October 29 from Clarkson Potter (pre-order on Amazon); below, a look inside.