Word: chefs
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...Argentine writer Jorge Luis Borges to Katharine Hepburn and Johnny Depp, the four-star boutique L'Hotel is at the top of its game. Thanks to design guru Jacques Garcia's recent lavish upgrades, a leopard-print carpet now snakes through the six-story spiral stairwell, pictured. Coupled with chef Philippe Belissent's menu, the intimate Belle Epoque restaurant and bar, all done up in jewel-toned velvet and silk, are now the perfect setting for a seduction. Every room is lush, but each room is unique: the tangerine and cream No. 36 features a mirrored Art Deco...
Still, I wanted to see how Café 150's founding chef, Nate Keller, managed to serve more than 400 purely local meals a day. Most chefs simply place orders with suppliers. Good cooks understand that quality and origin are related because of the toll extracted by transportation, but in the end, if Emeril Lagasse wants to serve wild salmon one night, he can just order it from Alaska. Keller, who recently became the chef at another Google restaurant, couldn't do that. Although just a freckly 30-year-old, he had to plan his menus the way preindustrial cooks...
Dickman says he was inspired by chef Ann Cooper, whose 2000 book, Bitter Harvest, is well described by its subtitle: A Chef's Perspective on the Hidden Dangers in the Foods We Eat and What You Can Do About It. Cooper, who now runs the acclaimed meal program of the Berkeley, Calif., public schools, writes passionately against industrialized farms that "inhabit a flattened landscape dotted not with trees, farmhouses [and] animals ... but with huge motorized vehicles." After meeting her, Dickman began to go to farmers' markets...
...others are trying. Restaurants from Cinque Terre in Portland, Maine, to Mozza in Los Angeles are run by cooks who strive always to find local products first. Some chefs are not only buying locally but actually growing the food. The two Blue Hill restaurants in New York--one in Manhattan and the other in Pocantico Hills--buy less than 20% of their ingredients from outside the New York region, according to chef Dan Barber. Much of both restaurants' food (including all the chicken and pork) is raised on about 20 acres next to the Pocantico Hills location. In the 31/2...
...Chan Chi, a Hong Kong villager and former chef, who partly attributes his longevity to sexual abstinence...