Word: chefs
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Dates: during 2000-2009
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...even more lush at Beppe De Vito's Il Lido Italian restaurant, tel: (65) 6866 1977, on Sentosa island. Indeed, the good-humored owner claims that Il Lido's hilltop setting ranks among "the most beautiful sites in Asia." While that may be a tad hyperbolic, the cooking of chef Michele Pavanello will certainly have you fumbling for superlatives. Dishes like sea urchin spaghetti, or Stracchino cheese and Parma ham with sautéed mushrooms on a rosemary crisp lure a glamorous crowd, as do the sea views and a chic dining room with furnishings by the likes of Arne...
...discovered that even an entry-level wine from a really good producer ages well. She shoots for the best wine in her price range and buys just four to six bottles a month to lay down in the coolest part of her cellar. Food writer Melissa Clark, author of Chef, Interrupted, takes the same approach. But while Olitsky uses her cool New England basement, Clark, who lives in Brooklyn, N.Y., decided to build a protected environment for her bottles. "I want them to grow old gracefully," she explains. Rather than investing in a refrigerated wine closet, she had a carpenter...
...were seen as fine artists rather than mere craftsmen. His brand seemed to be quality, a refined ristorante simplicity. But as he hawks his line of pork sausages to NASCAR fans, one already senses the distress of his original aficionados. Do you order a $30 squab from the NASCAR chef? Cautionary tales lurk in every corner of the food world: remember Rocco DiSpirito of NBC's The Restaurant? Both the show and the eatery, Rocco's 22nd Street, are gone. Wolfgang Puck doubtless earns millions from ventures like his little plastic-wrapped, refrigerated sandwiches sold at the airport. But eating...
...Farbers come from cookware royalty--Sam's uncle S.W. Farber launched Farberware with a percolator in 1930--and their collaboration with Batali is unusual. Typically, a celebrity chef's logo will be stamped onto a conventional-looking cooking vessel, and it will stay on the market only a couple of seasons. (Emerilware is a notable exception.) By contrast, Sam Farber, 81, sees Batali's line becoming a stand-alone design company. Like the Good Grips line, which appeared in 1990, the Batali products--with their autumnal colors, arm-breaking size and flattened wooden handles (a simple innovation that lends comfort...
...culinary ideas any time soon. On his Mac he keeps a database of 20,000 recipes collected over the years on his travels to out-of-the-way Italian towns like the one where he apprenticed. So how big can Batali Inc. grow? The chef insists that he won't open a restaurant in an airport or push his cookware on a shopping network like QVC. Yet when I first met him six years ago, Batali said he didn't expect to open a restaurant in Las Vegas, since it would be too far from New York...