Word: chefs
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Conversation in Italian flows as freely as the tomato sauce at Tonda, where Neapolitan chef Michele Sceral - whose family has been firing pizza for more than a century - bakes his pies in a revolving, wood-burning, $30,000 oven heated to nearly 1,000 degrees. Giraldi says his goal with Tonda is to elevate pizza from "the merely good, to the truly great." Sceral's individually portioned results include pies loaded with curious combos including roasted eggs, speck, asparagus, mozzarella and tomatoes ($15) and a carb-loaded potato, pesto and string bean...
SANTIAGO The Mini Magnetic Pepperball and Saltball set from Chef'n ($11.99) is a good match for the city's seafood-infused cuisine...
...Today, roo meat is sold as everything from sausage filling in Russia to a high-end game meat served in Australia's best restaurants. "It's a sweeter meat that has no visible fat marbling. It's very lean," says Ray Mauger, executive chef at Adelaide's Red Ochre Grill, which has been serving it since the 1980s. Kangaroos are mostly harvested in the wild for population control, hunted at night by licensed shooters who sell to processing plants. Only four out of 55 kangaroo species can be culled for commercial use. In 2002, the national quota...
...sign of the changing times was the recent high-class produce market chef Alain Ducasse organized at the Plaza Athénée Hôtel, where guests met the producers of the otherworldly fruits and vegetables Ducasse serves at his eponymous three-star restaurant, www.alain-ducasse.com: from Buddha's hand citron to rare Ligurian purple asparagus. Ducasse says his love of rare and impeccable ingredients grew from an early exposure to Mediterranean produce. But when he left for the capital in 1996, a multi-course homage to the vegetable like the Jardins de Provence menu he'd served since...
...parsley roots, purple carrots, and broccoflowers - Thiébault has become synonymous with grand-cru vegetables, praise he shrugs off. "The merit of the market gardener is to seize the moment when a product has reached the height of its gustative quality," he says. "But it's what the chef will do with it that makes it a grand...