Word: kitchenly
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...when I went to lay the basic vocal tracks, I discovered that I had no voice. All of the singing in the dusty woods of Big Sur with the wood smoke and the cabin we were staying in, drinking too much whiskey in the kitchen and doing all of these horrible things for my voice had really hurt it. I had to not talk for two months. That obviously put a huge freeze on making the record...
...result is stimulating and surprisingly warm. With tiny Jack Russell terrier Spud at his heels, manager Leo Rabelo explains that this is very much a hotel-as-home concept. Children are welcome, guests are encouraged to interact around the breakfast table (salvaged wood, naturally) and the perfectly preserved 1960s kitchen is available to all. "Of course, it saves guests money," Leo says, reflecting the make-do-and-mend zeitgeist of the economic downturn. "London can be expensive...
...does for you. There's always a Mr. Moneybags lined up to finance or partner with for the next project. But a chef has to follow through, and it's to Batali's credit that he is moving forward, instead of just whining about how much he misses the kitchen...
...kitchen, not the TV studio, is where chefs belong. Harold Dieterle, winner of the first season of Top Chef, who has since spent his time producing great food in his restaurant, Perilla, explains why. "You can do wine and food festivals every weekend of the year if you want to. But it's not really sustainable. What are you?" he says. "And it gets boring not cooking. You miss cooking. Cooking's great. Managing people sucks. You feel incredibly detached, because you're not getting your hands dirty...
...diners - even to people who eat out a lot. The truth is that whether in Peoria, Persia or points in between, the most influential chefs aren't the ones who periodically descend to restaurants they've created and then leave again; they're the ones who actually run the kitchen every night. That's where Batali is blessed - he has help from guys like Mike Toscano, who will be running the Eataly meat restaurant, and Mark Ladner, who runs Del Posto, Batali's upscale, special-occasion restaurant. Jean Georges can't be in his namesake restaurant every...