Word: chefs
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Dates: during 2000-2009
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...became cool for famous chefs to make burgers in 2001, when Daniel Boulud, James Beard Outstanding Chef of the Year, opened his casual DB Bistro Moderne and sold a $27 hamburger: ground sirloin stuffed with braised short ribs, foie gras and truffles. As much as I love Boulud's cooking, I found it disgusting--a gooey mess of indistinguishable, nauseating fat. I was, once again, alone: it now accounts for 30% of the bistro's food sales. This year, Boulud, Bobby Flay (New York City's Mesa Grill) and Thomas Keller (French Laundry in Napa Valley, Calif.) are opening burger...
THERE WAS A TIME when a pizza pie was simple: red (marinara), white (mozzarella) and round. As the first pizza chef at Wolfgang Puck's '80s hot spot Spago and later the architect of the menu for the national chain California Pizza Kitchen, Ed LaDou was pivotal in elevating the dish to gourmet status. A cult figure to celebrities--who flocked to the Los Angeles Spago for his latest creations--LaDou topped his pies with such unconventional ingredients as duck sausage, smoked salmon, hoisin sauce and barbecued chicken, his signature. The culinary mission? To expose diners to what he called...
...invested “a few tens of thousands of dollars.” Apart from Summers, other renowned figures who have given interviews posted on the site range from news anchor Jim C. Lehrer to fashion designer Zac Posen and from Supreme Court Justice Stephen G. Breyer to chef Jacques Pépin. The field of 83 experts—“well-known, well-respected, and influential,” according to Hopkins—counts 11 Harvard professors, including psychology professor Steven Pinker, law professor Alan M. Dershowitz, and Rev. Peter J. Gomes, as well...
...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...