Word: chefs
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Some are remembered by name—who didn’t hear about the embezzling duo of Pomey and Gomes; others by their exploits—the “Alexander the Great bomber” or the “pot-dealing chef.” But those memories are incomplete, with few following closely what transpired in the aftermath of the initial shocking headlines...
Jonathan D. Chase ’77—Chase’s brother and a self-taught chef of Deer Isle, Maine—disagrees. He says his sister’s “passion for wine, food and everything that goes with it has not diminished” since the birth...
...Americans live in what nutritionists call "food deserts," places where big supermarkets are at least 10 miles, or a 20-min. drive, away. People who live in these places wind up buying much of their daily groceries from convenience stores or gas stations, where they can find Chef Boyardee but not baby carrots. Some communities are trying to remedy this. Philadelphia, for instance, recently announced a $100 million effort to open 10 supermarkets in urban neighborhoods. But for much of the country, says Troy Blanchard, a sociology professor at Mississippi State University who studies this issue, "you have people...
...next time your entree arrives with a tuft of tiny greens on top, don't push them aside. Those diminutive, seemingly unnecessary sprigs of baby basil, chervil or arugula are an integral ingredient, not a garnish. The teensy leaves are sprouting up in restaurants across the U.S. as chefs discover that big flavor is sometimes hidden in little bundles. Charlie Trotter pioneered the use of microgreens at his namesake Chicago restaurant, paving the way for the baby herbs to show up on the menus of such eateries as Alain Ducasse at the Essex House in New York City...
Even by the ambitious standards of American four-star dining, moto, the madcap Chicago experiment of chef Homaro Cantu, is a strange restaurant. Eating there is like dropping into an upscale restaurant with the Jetsons. Crab chowder consists of a tiny but menacing soft-shell crab perched atop a lump of chilled crabmeat and black caviar. On the side, four plastic syringes are stacked between slender silver barbell magnets. Each syringe is filled with a tasty soup: Peruvian potato, cream, carrot, garlic leek. Squeeze one into your mouth, crunch into the crab and move on to the next. This...