Word: chef
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...menu is simple but nutritious: fillet of trout meuniere, accompanied by steamed red potatoes, glazed beets and stir-fried vegetables. Sixteen students clad in double-breasted white cook's blouses take notes as chef Kathy Shepard begins her lecture at one of eight stoves in the crowded kitchen. "I want to see lots of colors on the plates," she says of the stir-fry. "Put in garlic if you want. That will be your outlet for creativity today." Then she picks up a slab of fish and shows how to ready it for the saute pan. After the demonstration...
Serious foodies can get a taste of what the Culinary offers in the fifth edition of The New Professional Chef (Van Nostrand Reinhold; $49.95), to be published at the end of May. This massive revision of the Culinary's basic text, the first since 1974, contains nearly 700 recipes for everything from andouille sausage to zingara sauce, sometimes in single portions but more often in sufficient quantity to feed a hungry mob of 20. The emphasis of the lavishly illustrated 869-page manual, however, is on correct technique and mise en place -- that is, preparation -- elements that the Culinary...
Ever watching calories, Angelenos love to share, a practice considered cheap in New York. A typical L.A. lunch features the inevitable salad, followed by a split portion of pasta (most likely angel hair, a mere filament of carbohydrate that is a California obsession and a chef's nightmare because it overcooks so readily). Orso, a Manhattan theater-district hangout, was determined to follow its pattern of one menu of trattoria-style Italian fare throughout the day and evening when it opened in Beverly Hills two years ago. The plan failed. Too many customers wanted a feather-light lunch...
Some restaurants have undergone full-blown conversions. The 10-year-old Courtyard in Austin closed last year, and when chef-owner Gert Rauch reopened it as the Courtyard Grill, he had done away with grilled pheasant breast with shitake mushrooms in favor of more casual food, such as grilled marinated duck with warm cabbage salad. In Cambridge, Mass., Michela Larson added a glass- enclosed cafe atrium to her restaurant, Michela's, which serves a restrained version of her Northern Italian dishes. Cod, braised and served with a sauce of leeks, sherry and smoked bacon, replaced grilled swordfish. In the main...
...there is one U.S. city where people live to eat out, it is New Orleans. Businessman Tripp Friedler and chef Larkin Selman reopened the intimate Gautreau's there just as the economy fell like a souffle in a cold draft. Their formula: combine more expensive main dishes with less costly garnishes, and visa versa. An appetizer of crab cakes, for example, is accompanied by marinated black beans. Caviar is not out of the question, but it comes from a local fish called choupique (pronounced shoe-pick) and is said to be as good as any other American kind...