Word: chefs
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Dates: during 2000-2009
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We’ll venture to guess that the “Mr. Bartley” in the note is Billy Bartley, the son of the original founder and the restaurant's current manager and chef. After making so many Ted Kennedy burgers (famously described on the menu as “a plump, liberal amount of burger with cheddar cheese, mushrooms and French fries"), has Bartley decided it is time for him to be Ted Kennedy? Or is this morsel of a rumor just some more of Bartley’s tongue-in-cheek...
...locavores, flexitarians, pescetarians, or ovo-lacto-vegetarians. Instead, director Nora Ephron presents cooking and food as enjoyable—inducing pleasure rather than peccability. The film chronicles two women’s journeys of self-discovery: a bored housewife, Julia Child (Meryl Streep), gleefully bests male chefs at Le Cordon Bleu cooking school in Paris and writes the revolutionary “Mastering the Art of French Cooking,” while Julie Powell (Amy Adams), frustrated with her dead-end cubicle job and nursing an ambition to become a writer, cooks—and blogs?...
...instructions on homemade-bacon production, foodies are turning to Charcuterie: The Craft of Salting, Smoking and Curing, co-authored by Ruhlman and a bible among foodie bloggers, eat-local enthusiasts and cooking professionals. "With Ruhlman and a meat grinder you can make anything," says Jesse Griffiths, Austin chef and co-owner of the Dai Due Supper Club, a dining club that showcases local products and farm produce. "You can see its influence, its impact everywhere." (See nine kid foods to avoid...
...Griffiths also credits British chef Fergus Henderson, author of The Whole Beast: Nose to Tail Eating, and the "master of offal," Food Network star and San Francisco chef Chris Cosentino, for getting people used to the idea of pig as an almost entirely edible beast. This passion for offal is a sign of Americans awakening to eating whole hog, Griffiths says, and bacon is the door opener. "People try to outdo each other," he says. "'I'm serving lamb testicles,' one person will say. 'O.K., I'm serving the spleen,' another says...
...Chef Ryan Farr also gets raves from participants in his San Francisco hog-butchery classes. "It gave me a greater respect for my food, which is exactly what I was after when I signed up for the class," food aficionado M. Quinn Sweeney wrote (accompanied by photos) on his blog...