- Celebrity Chefs, Daniel Boulud, Eric Ripert, Jean-Georges Vongerichten, Martha Stewart, News, TV Food Shows
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31 Mar 2008
If you missed the network, early-edition of The Martha Stewart Show on Friday, you missed a good one. However, you can still catch it tonight when it's re-rerun on the Fine Living cable channel at 8 pm Eastern.
From the show's website: 'The French Chef Show'
If you love French food, Martha has the show for you! Join us for an hour full of mouthwatering meals prepared by three of New York's top French chefs. First, the talented Eric Ripert of New York City's internationally acclaimed Le Bernardin restaurant returns with a recipe for braised halibut and peas a la ... {More...}
- Celebrity Chefs, Cookbooks, Daniel Boulud, Jacques Pepin, Jean-Georges Vongerichten, Joe Bastianich, Mario Batali, Mark Bittman, Masaharu Morimoto, Michel Richard, News, Star Restaurants, Wolfgang Puck
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28 Mar 2008
Earlier this month we ran a partial list of the Semi-Finalists Announced for 2008 James Beard Awards. Well, a few days ago the giant list got paired down for the last time and the Finalists have now been announced.
If you're unfamiliar with the great length of awards from the Beard Foundation, you'll get a better understanding of it when you actually glance at their page. For instance, categories are not just for Restaurants and Chefs, they also include: Book Awards, Journalism, Broadcast Media, Design and Graphics, Humanitarian Award, Lifetime Achievement Award and America's Classics.
So here are our highlights ... {More...}
- Daniel Boulud, Feature, Michael Ruhlman
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24 Mar 2008
I've decided. The "hip" new "in" word in haute cuisine for 2008 is "charcuterie". And as with most things in life it's all Daniel Boulud's fault. Or to his credit.
Now mind you, charcuterie is an almost ancient art and has been around forever, that said, what is it exactly? According to Wikipedia ....
Charcuterie (from either the French chair cuite, cooked meat, or the French cuiseur de chair, cooker of meat) is the branch of cooking devoted to prepared meat products such as sausage and confit, primarily from pork. [...] All cured meat Hams, whether smoked, air-cured, ... {More...}
- Celebrity Chefs, Daniel Boulud, Dinner: Impossible, Jean-Georges Vongerichten, News Bites, Robert Irvine, Star Restaurants, TV Food Shows
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19 Mar 2008
I was amongst the first to say it, and others agree. Thus begins the Save Robert Irvine Campaign to keep the Dinner: Impossible chef on the air and in his current job of the same show. The website "maintained by a group of volunteers who are interested in keeping Robert Irvine as host of Dinner:Impossible" contains links to the Foodnetwork comment form (trust me, the way FN buries that thing, the link is itself gold!) as well as an online petition form. ....
Exactly how hot must your restaurant be for the venerable Wall Street Journal to not only ... {More...}
- Daniel Boulud, Feature, Star Restaurants
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13 Mar 2008
The world's eye's turn to Beijing this year with the Olympics as well as the emerging of the new China of the new century. And as all eye's turn here, so are the stomachs pointed here as well. If you think there's a lot of restaurants opening in Vegas, you haven't seen Beijing lately.
That's Beijing has a nice preview article on the Daniel Boulud restaurant here which has been being built the last several months and opens this spring: Maison Boulud à Pekin. Boulud's plan for posh eatery?
“Brian [his assistant] has to find the best local ingredients,” ... {More...}
