Word: chefs
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Dates: during 2000-2009
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Melon caviar, spherical lemon tea, transparent pasta, and ham consommé are some of the foods that can be found at elBulli, Ferran Adrià’s three-Michelin-star restaurant in Catalonia, Spain. The world-renowned chef, known for mixing food and science, spoke about his novel creations to a packed audience last night in Jefferson Hall. Adrià has pioneered, for example, the art of melon caviar—he combines cantaloupe and water with the chemicals alginic acid and calcic to create the spherification of tiny caviar-like balls. The use of scientific techniques?...
...Perhaps. But as people buy more tongues, brains, chitterlings (intestines) and trotters (feet), price is not the only consideration. British chef Fergus Henderson, who had a hand in the trend back to organs when he opened his London restaurant St. John with an offal-filled menu in 1994, says taste matters - and every part of an animal can be delicious. "It was never a mission to start the offal ball rolling; it just seemed common sense, good eating," says Henderson, whose cookbook Nose to Tail Eating: A Kind of British Cooking was met with rave reviews...
Party Like It's 1899. Sixteen of New York City's top-rated restaurants, including Per Se, Adour and Chanterelle, will serve multicourse Victorian banquets of each chef's interpretation, from January to March 2009, and donate some of the proceeds to charity. Café des Artistes will recreate the dinner you may have drooled over in the film Babette's Feast, while French seafood restaurant Le Bernadin will do all things de la mer, complete with top hats, candles, and "the rich sauces of the day," says chef Eric Ripert. Check the Zagat Guide's website for dates, menus...
...Food is an extremely interesting subject,” says Harvard alum Jeffrey L. Steingarten ’64, food columnist for Vogue, frequent judge on the Food Network’s “Iron Chef America,” and acclaimed food essayist. “It’s certainly more important than sex. If you want to know which subject is really more interesting to the human race, just fast for 36 hours.”Over the past few decades Harvard has taken the message behind Steingarten’s comments to heart. Formerly...
...biggest disappointment, however, was the DS program from hunky celebri-chef Jamie Oliver. His $30 What's Cooking? felt half-baked. While I loved listening to Oliver's British accent and pondering his inspired recipes, he only briefly introduces the dishes and does not talk you through their preparation, which you have to read about onscreen instead. And the brownies came out literally half-baked--I had to leave them in an extra 10 minutes to get them to merely gooey. But they tasted great...