Word: colicchio
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Dates: during 2000-2009
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...Colicchio hasn't looked at food prices in a long time. "Wow, pasta is more expensive than I thought it was," he says, scanning the shelves of the Ralph's supermarket on Sunset Boulevard in Hollywood. Colicchio, the head judge on Bravo's Top Chef, hires people to buy food for his Craft, CraftSteak and 'wichcraft restaurants across the country. Plus, he's rich...
...little freaked out trying to come up with--at my editor's request--a recession-gourmet meal for four people for around $10. And Colicchio is not mistaken: the average retail price of a 5-lb. (2.3 kg) bag of flour has jumped 34% from last July, according to the American Farm Bureau Federation. The costs of other staples like eggs and cheddar cheese have also gone way up. And since Americans have been spending about 10% of their income on food for the past 25 years or so, rising prices do not mean people are eating less--they...
...Colicchio, a judge on Bravo's Top Chef and the owner of the Craft restaurants in New York City and Los Angeles, says food costs still make up 28% to 32% of an entrée's price--only now that means some of his entrées are $50. "The high-end restaurants are looking for stuff made by the small farmer, and this stuff just costs more money," he says. "If you have a small farmer that makes 40 chickens a week, it's going to cost more than a factory farm that's making 4,000 chickens a week...
...your warm heirloom apple fritter and Shack-a-ccino (total: $5.31) on a folding plastic chair under the shade of a tree. In nearby Bryant Park stand four 'wichcraft kiosks, offering such gourmet handheld meals as stone-ground grits ($4) and marinated white anchovy sandwiches ($8). Owner Tom Colicchio (Craft and Gramercy Tavern) also has an outpost on a Tribeca street corner and even caters to Hampton Jitney passengers. But don't be fooled by these eateries' casual façades and low prices. Fine ingredients and culinary methods can transfer from ritzy kitchens to patches of grass...
...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 of progressive, inventive fare...