Word: chefs
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...bacon-for-dessert trend isn't limited to high-end, experimental restaurants. In 2008 you could buy bacon-covered chocolate at the Minnesota State Fair or watch bacon get dipped in chocolate on the Food Network's Dinner: Impossible. "I bet other meats would work" in sugary fare, says chef Jerome Chang, whose itinerant Dessert Truck serves New Yorkers a $5 chocolate bread pudding with bacon crème anglaise. "Bacon is just more sellable because people mix it up with their pancakes and their syrup and they're used to that. Plus, people like bacon...
...studied Spanish, French, and German. He played soccer and tennis, and he swam. During his year off, he studied to become a pastry chef while working at the local Whole Foods...
...French commentators are viewing Caspar's arrival at Michelin as a gain for French gastronomy at Germany's expense. "I'm as thrilled they've finally named a woman as I am disinterested in her nationality - which in a globalized world where only competence counts means nothing," famed chef Alain Senderens told TIME. Adds Laurent Mariotte, a food expert who hosts cooking programs on radio's France Info and television's TF1: "French cuisine has recently begun shedding it's reputation of being stiff and stuck in its ways by opening up to new influences as great chefs in England...
...very high-end gourmet establishment with a back room that seats up to 10 people. To sit there with a group of friends and an amazing meal is something I really enjoy. Or you could go to Quince, tel: (1-415) 775 8500, run by the fabulous chef Michael Tusk. It's located on Octavia Street and Mike has incredibly light hands. I always order the pasta. It's Californian cuisine with touches of Italian. I ask for the pasta with caramel sauce. Finish the night by going to Tosca Café, tel: (1-415) 986 9651, in Nob Hill...
...really like, Dom Pérignon, the name that has become synonymous with champagne, is releasing three special vintages this holiday season: Dom Pérignon Vintage 2000 ($150), with toasty, mineral notes; Oenothèque Vintage 1995 ($400), which "is killer with caviar," according to Dom's Chef de Cave, Richard Geoffroy; and Rosé Vintage 1998 ($450), which, with notes of salt and fruit, is rare and sold in limited quantities and goes well with everything...