Word: chefs
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...Greenwich Village pub that serves $13 burgers worthy of a Michelin star? A few years ago, the answer probably would have been Mais Non! Michelin-the legendary French restaurant guide whose ratings make or break the great chefs of Europe-is, after all, famously stingy in doling out stars. It has granted its single star to only 1,500 out of the 45,000 eateries and hotels it has scrutinized, and its coveted three stars grace only 50 restaurants in all of the EU. Michelin claims the stars are based on "what's on the plate," but most chefs...
...guide lauds fancier dishes such as octopus salad with celery hearts and praises the restaurant's "friendly staff" and ambience that "just oozes character." Naret says inspectors grant stars according to five criteria, including the quality of the food, consistency across the menu and the "creativity of the chef." He adds, "To have a star means it's really incredible cuisine." Yet some chefs privately say they're miffed that the Pig now sits in the same league as highly inventive (and acclaimed) restaurants like WD-50 and Craft, whose chefs (Wylie Dufresne and Tom Colicchio) are considered virtuosos...
...party wearing a radish bracelet, strawberry necklace and lettuce-leaf skirt assembled from her parents' Victory garden. It was the beginning of a lifetime of involvement with fresh foods. Chez Panisse, the restaurant she opened in Berkeley, Calif., in 1971, ranks among the best in the country. As a chef and food activist, she "may be the most influential figure in the past 30 years of the American kitchen," says Gourmet magazine. Waters, 61, talked with TIME's BARBARA ISENBERG about why consuming and appreciating natural foods is so important...
...food will be homemade and prepared on the premises,” said Head Chef Ruben Garza, who previously worked at the popular Boston barbecue restaurant Blue Ribbon. “Our meat will be freshly ground and the desserts will have a home-baked appeal...
...President Bush’s lack of concern for global warming. “I think the work that he did on the Kyoto Protocol was almost revolutionary.” said Michel Nischan, who is on the Center’s advising board and also served as a chef at the event. “It is an honor to receive this award from the Center,” Gore said in a press release Friday. Gore, through a spokesperson, declined to comment further. The event, which took place at the Carriage Hill in New York City...