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Word: vongerichten (lookup in dictionary) (lookup stats)
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...million investment to protect--fancy New York restaurants don't come cheap. Keller helped line up an all-star team: Masa Takayama from the $300-a-sitting Ginza Sushi-Ko in Los Angeles, Gray Kunz (Lespinasse in New York) and Charlie Trotter (Charlie Trotter's in Chicago). Jean-Georges Vongerichten (Jean Georges and Vong in New York) made up the fifth...

Author: /time Magazine | Title: Entrepreneurs: Chef's Surprise | 2/9/2004 | See Source »

...search for "recipes" on Yahoo turned up dozens of cooking sites, ranging from starchefs.com which features the likes of Alice Waters and Jean-Georges Vongerichten, to yumyum.com which caters to college students on a budget. Many off-line favorites have companion sites like bettycrocker.com cooksillustrated.com and foodtv.com There's even a Weird and Different Recipes site, offering spider salad and curried kangaroo tail...

Author: /time Magazine | Title: Holiday Bake-Off | 12/25/2000 | See Source »

Ducasse and Vongerichten both began traditionally, apprenticed as teenagers to some of France's legendary chefs, but they refuse to settle for an old-fashioned career spent in just one kitchen. Vongerichten's Jean Georges won a rare four-star rating from the New York Times within three months of its 1997 debut; his Mercer Kitchen was the buzz of New York before it opened this fall; he has exported his French-Asian marvel, Vong, to London and Hong Kong. Both men have no qualms about lending their name. Vongerichten sells condiments through Williams-Sonoma, and Ducasse has just brought...

Author: /time Magazine | Title: Food: Dining for Dollars | 12/14/1998 | See Source »

...line between accessibility and mystique; revealing the trick behind that perfect spit-roasted lobster, after all, is a bit like a magician's showing just where he hid that bunny. But the drive to commercialize is inevitable. "We're working so hard, it's about time we make money!" Vongerichten exclaims. The famously perfectionist Trotter--himself no slouch in the self-marketing department, with half a dozen books, a new line of sauces and, in January, knives to his name--agrees. "It wasn't so long ago that being a chef was a blue-collar occupation," he says...

Author: /time Magazine | Title: Food: Dining for Dollars | 12/14/1998 | See Source »

...rest of us to tap into that dream is to play around with their new books. The apple confit may have been a disaster--"I don't know what happened," Vongerichten says sorrowfully--but other recipes from Jean-Georges, like the seared tuna with Szechuan peppercorns, prove remarkably simple, if lacking a four-star polish. Ducasse: Flavors of France is another matter. Stunningly produced and poetically written, it is also more intimidating: heavy on costly truffles and types of fish not available in the U.S. For even the more ambitious amateurs, perhaps the best approach is to splash...

Author: /time Magazine | Title: Food: Dining for Dollars | 12/14/1998 | See Source »

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