Word: chef
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...Modern Spirits uses pumpkins to make his acclaimed Pumpkin Pie vodka. "I came at this as a foodie," says Allison Evanow of Square One, a California vodka made from certified organic American rye. "And we are trying to do for the bar what Alice Waters"--the pioneering local-foods chef--"did for the kitchen. We create something as pure as possible, right down to the packaging with biodegradable labels...
Yukio Hattori, president of Tokyo-based Hattori Nutrition College and a leading food critic who admits a weakness for whale. Better known as "Doc" to Iron Chef fans, Hattori prefers a recipe from the Showa period (that is, the 1926-1989 reign of Emperor Hirohito). He says a "roast cut" steak is best prepared after a good marinating in grated white onion, which tenderizes the meat, and then pan-fried with a little soy sauce. Hattori says that the price of the most prized part of the whale - the tail meat - is on par with that of Kobe beef, roughly...
...Cassoulet is said to date back to the 14th century siege of Castelnaudary during the Hundred Years' War, when citizens created a communal dish so hearty their revivified soldiers sent the invaders packing. But since then several cities have laid claim to the true recipe. In a conciliatory gesture, chef Prosper Montagné decreed in 1929 that "God the father is the cassoulet of Castelnaudary, God the Son that of Carcassonne, and the Holy Spirit that of Toulouse...
Philippe Puel, chef at the elegant Le Cantou in Toulouse, agrees, but says to assure the dish's longevity a chef must "adapt these ancient recipes to our modern lifestyle." He adds fresh Toulouse sausage as tradition there demands, but uses a lighter, sweeter Tarbes bean, finely sliced pork rind and leaner duck confit, and trades cassoulet's typical black crust, the result of hours spent in the oven, for a lightly browned one. It's not his grandmother's cassoulet, but you won't need a nap after finishing it, either...
...great and the glamorous stayed away. But in the mid-'90s, the current lady of the manor, the sprightly Samantha (Sammy) Leslie, started to renovate and reinvent this historic estate, gradually transforming it into a stunning country getaway. Last summer she opened a cookery school, where award-winning chef Noel McMeel runs quirky courses like Guilt-Free Cooking, Food & Erotica and Men Only. And earlier this year she launched an exclusive club that offers members unlimited stays, visiting rights to Leslie "outposts" in France and Italy, and reciprocal arrangements with other clubs, such as London's Groucho Club...