Word: chef
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...California law will make it illegal to sell or raise foie gras by 2012. The fiercest battleground right now is in Philadelphia, where City Councilman Jack Kelly has proposed a ban and animal rights group Hugs for Puppies has been demonstrating outside the homes and businesses of chefs who serve the delicacy. But now a group of Philly restaurateurs are fighting back, under the banner Philadelphia Chefs for Choice, marking the first time anywhere that chefs have organized to protest the foie gras protesters. During the first week of October, nearly 20 restaurants served foie gras specials on their lunch...
...celebrity chef/author Anthony Bourdain has argued, how can any meat product be cruelty-free if you are killing an animal? To some chefs the anti-foie gras movement feels like the first step towards demands for completely meat-free menus. Chef Parind Vora, whose Austin, Tex., restaurant Jezebel has been subjected to twice weekly protests by a group called Central Texas Animal Defense, believes that animal rights activists are targeting foie gras because it's a small industry with little resources to fight back. It's also food often associated with the upper crust, allowing the class issues to color...
...high-rolling, peripatetic gourmands who've already ticked off the checklists of the world's destination restaurants, the expanding calendar of culinary festivals offers another ideal way to stimulate the curious palette. For starters, there's a virtual guarantee that headline chefs like Nobu Matsuhisa or David Bouley will be cooking dinner themselves rather than leaving the work to gifted minions. Master classes can show you how to produce espumas with studied nonchalance and learn the newest culinary techniques as they emerge from the fervid imagination of Ferran Adrià or Heston Blumenthal. What's more, says René Redzepi...
Among the resident celebrities of Chicago are Oprah, Obama, Ditka and - a chef surprise for non-foodies - Charlie Trotter. Trotter, whose namesake restaurant is destination dining for gourmets the world over, makes headlines in this city as easily as the others. He caused a brouhaha two years ago when he decided to take foie gras off his restaurant's menu. A Chicago alderman, inspired by Trotter's sympathy for force-fed ducks, won a citywide ban on foie gras sale in restaurants. The resulting controversy echoes in food circles around the country to this...
...Finger Lime; Daniel Boulud (of Restaurant Daniel in New York City) produced Wild Scottish Grouse with Sarawak Pepper Cromesquis; and Thomas Keller came out with Four Story Hill Farm Cuisse de Poularde with King Richard Leeks, Spice-Poached pruneaux d'Agen and Black Winter Truffle Coulis. Renowned pastry chef Pierre Herme, who runs swank tea rooms and boutiques in Paris and Tokyo, came up with dessert...