Archive for the 'Jean-Georges Vongerichten' Category
Posted on May 6th, 2008
We haven’t mentioned the Vegas Uncorked F&WF in a while and, well, seems like a blink of the eye and it’s here already! Well, two days away: running May 8 thru 11, and featuring tons of chefs and myriad food tastings and competitions The event, officially the Second Annual Vegas Uncork’d: A Bon Appétit Epicurean Experience is billed as “a delicious and inspiring star-studded weekend is guaranteed to satisfy every craving when it comes to providing access to world-class chefs, sommeliers, great restaurant design, and Bon Appétit editors and contributors” and looking over the attendees and events it’s hard to disagree with that.
Among the celebrity chefs and foodies are event co-chair Wolfgang Puck who has six restaurants in Vegas, Bon Appétit Executive Chef and Iron Chef Cat Cora, Daniel Boulud, actress and vineyard owner Lorraine Bracco, Daniel Burke, Todd English, Hubert Keller, Michael Mina, Joel Robuchon, Guy Savoy, Kerry Simon, Susan Spicer, Jean-Georges Vongerichten and many others.
Among the many event highlights are: Shop Like a Chef workshop in which Wolfgang von Wieser and “Cat Cora share their expertise on how to get the most out of your organic markets.” Editor Lunch Series, one of which is “an intimate lunch with Barbara Fairchild and Sirio Maccioni, the famed restaurateur behind Osterio del Circo and the legendary Le Cirque in New York City, one of the world’s most celebrated destinations for luxurious dining. Meet the man behind the legend.”
One of the four Masters vs Rookies, Pro-Ams features Cat Cora emceeing, Barbara Fairchild, Alan Richman, Andrew Knowlton, and Bruce Seidel judging. Lorraine Bracco as honary sous chef and competing chefs Todd English and John Church. Or how about the Five Chef gala at the Bellagio where in five master chefs will be in one kitchen serving up the evening’s five-course banquet: Julian Serrano from Picasso, Todd English of Olives, Jean-Georges Vongerichten of Prime, star chef Michael Mina, and desserts by Jean-Philippe Maury.
And those are just three of dozens of inventive events during the four days here. Among others which we can’t even go into detail it would take up too much room here: the intimate Bellagio Editors-at-Lunch Series at Picasso, Le Cirque and Sensi, Cocktail Smackdowns, a decadent Grand Tasting at Caesars Palace, editor-hosted Star Chef Luncheon series at Wynn Las Vegas, A Tale of Five Chefs Gala at Bellagio, Midnight Blackjack and Midnight Poker at Hard Rock Hotel & Casino and Mother’s Day Brunch at Wynn.
Posted on May 3rd, 2008
In the past month’s restaurant happenings, the top story — many folks have been looking forward to this for as long as a year — is that Alain Ducasse has at last opened a stateside outpost of his casual Paris and Tokyo bistros of the same name: Benoit in the space that was formerly La Côte Basque at 60 W. 55th St in Manhattan.
The restaurant retains the polished, old-world look of its former self and feature a collection of antiques sourced from Ducasse’s personal collection. Executive chef Sebastien Rondier will serve a traditional French bistro menu with classics like roasted chicken with French fries mon ami Louis-style, steak au poivre with pommes soufflés, tarte tatin, and for dessert, vanilla profiteroles with warm chocolate sauce. To drink, there will be a 300 bottle wine list as well as a collection of Champagne martinis like Le Crazy Horse, made from blueberry vodka, lemon juice, mint and champagne.
Originally scheduled to open 10 days prior (nothing new about restaurant openings being 6 days to six months late!), the official launch was Thursday, May 1st. Gordon Ramsay was among those who made it there opening night.
In other restaurant news: Award-winning French chef Jean-Georges Vongerichten has opened a new branch of Spice Market by Jean-Georges in Istanbul at the recently opened W Istanbul in Akatlar district on April 8. Spice Market has won critical acclaim wherever it opened around the world. Its menu, especially prepared for Istanbul, was expanded to include traditional tastes from Turkey. The restaurant carries southeastern Asia’s culinary culture to the heart of the city …
Five years after a chilly Atlanta reception and a string of bad reviews, celebrity chef Emeril Lagasse is closing his Buckhead restaurant at the end of April. Rumors of its closing have circulated for months, but Atlanta-based restaurant owner and chef Tom Catherall confirmed Emeril’s was on the chopping block and its location at 3500 Lenox Road was primed for his new Asian-concept restaurant, Aja …
And now the latest trend: Restaurateurs opening up hotels too.
Robert De Niro plans to open Nobu Hotel, a Japanese-themed hotel-condo complex housing an outpost of the famous restaurant, in the financial district. … And Gordon Ramsay is also getting involved in the hotel business, having just purchased a 10-room boutique called York & Albany. His friend, chef Angela Hartnett will be running the kitchens, though.
Posted on March 31st, 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 francaise that’s perfect for your next special dinner. Then, Jean-Georges Vongerichten heats up the kitchen with a French twist on a classic dish — roasted chicken — that will have everyone asking for seconds. And Daniel Boulud of Cafe Boulud shows you how to make a heart-healthy salmon dish the whole family will love.
Posted on March 28th, 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 on some of the awards we think matter most, or at least that you would be interested in hearing about:
Outstanding Restaurateur Award: Joe Bastianich/Mario Batali, Tom Douglas, Richard Melman, Wolfgang Puck, Jean-Georges Vongerichten.
Outstanding Chef Award: Grant Achatz, Alinea, Chicago; José Andrés, minibar by josé andrés, Washington, DC; Dan Barber, Blue Hill, NYC; Suzanne Goin, Lucques, Los Angeles; Frank Stitt, Highlands Bar & Grill, Birmingham, AL.
Outstanding Restaurant Award: Boulevard, San Francisco; Campanile, Los Angeles; Gramercy Tavern, NYC; Jean Georges, NYC; The Slanted Door, San Francisco.
Best New Restaurant: Anthos, NYC; Central Michel Richard, Washington, DC; Fearing’s at the Ritz Carlton, Dallas; Osteria Mozza, Los Angeles; Osteria, Philadelphia.
Rising Star Chef of the Year Award: Nate Appleman, A 16, San Francisco; Sean Brock, McCrady’s, Charleston, SC; Gavin Kaysen, Café Boulud, NYC; Johnny Monis, Komi, Washington, DC; Matt Molina, Osteria Mozza, Los Angeles; Gabriel Rucker, Le Pigeon, Portland, OR.
In other awards …. among Television Food Show, National or Local were selected: The Best Recipes in the World with Mark Bittman, Gourmet’s Diary of a Foodie and Top Chef Season 3.
Websites of merit were: Chow.com, Epicurious.com and Starchefs.com
The Book Awards as expected, some of them jived with the ones on the IACP list announced last week where as other books are only on the one list or the other. Feel free to compare for yourself.
Among those Cookbooks which stood out as being on both lists (note this is not an all-encompassing group but a partial) were: Morimoto: The New Art of Japanese Cooking by Masaharu Morimoto; Peter Reinhart’s Whole Grain Breads: New Techniques, Extraordinary Flavor by Peter Reinhart; Pure Dessert by Alice Medrich; Love Affair with Southern Cooking: recipes and recollections by Jean Anderson; Rosa’s New Mexican Table; Chez Jacques: Traditions and Rituals of a Cook by Jacques Pepin; Cooking by James Peterson; and, How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food by Mark Bittman.
And for all of the rest of the awards and finalists on the long list, visit the Beard Awards here. The Winners will be announced at the awards ceremony on June 8, 2008. Likewise, the Cookbook of the Year and Cookbook Hall of Fame will be announced at that time as well.
Posted on March 25th, 2008
Last week the International Association of Culinary Professionals announced their cookbook award finalists. So exactly what are the IACP Awards? To quote Al Dente Blog:
If the James Beard Awards are the “Oscars of the food world,” then that would probably make the IACP awards the gourmet Golden Globes.
Directly from the IACP here’s the list:
2008 IACP Cookbook Awards Finalists
Winners will be announced during the 2008 IACP Awards Ceremony, Friday, April 18 in New Orleans.
American Category - Cookbooks that focus on ethnic, cultural, historic, or regional cooking in the United States
• Crescent City Cooking: Unforgettable Recipes from Susan Spicer’s New Orleans by Susan Spicer, Paula Disbrowe
• Love Affair with Southern Cooking: recipes and recollections by Jean Anderson
• The Pastry Queen Christmas: Big-Hearted Holiday Entertaining, Texas Style by Rebecca Rather, Alison Oresman
Bread, Other Baking and Sweets - Cookbooks that focus on bread making, desserts, confections and sweet or savory pastries or doughs
• Local Breads: Sourdough and Whole-Grain Recipes from Europe’s Best Artisan Bakers by Daniel Leader, Lauren Chattman
• Peter Reinhart’s Whole Grain Breads: New Techniques, Extraordinary Flavor by Peter Reinhart
• Pure Dessert by Alice Medrich
Chefs and Restaurants Category - California Table Grape Commission Award - Cookbooks by or about chefs, collections of recipe’s from chefs, or books that focus on the cuisine of specific restaurants
• Asian Flavors of Jean-Georges by Jean-Georges Vongerichten
• Morimoto: The New Art of Japanese Cooking by Masaharu Morimoto
• Pier by Greg Doyle, Grant King and Katrina Kanetani
Compilations Category - Cookbooks comprised of material previously published in another format, or compiled by a staff of writers or editors
• Baking Boot Camp: Five Days of Basic Training at the Culinary Institute of America by The Culinary Institute of America and Darra Goldstein
• Chocolates and Confections: Formula, Theory, and Techniques for the Artisan Confectioner by The Culinary Institute of America and Peter P. Greweling, CMB
• Mark Bittman’s Quick & Easy Recipes from the New York Times by Mark Bittman
First Book: The Julia Child Award - Cookbooks by writers who have not previously authored, co-authored, or significantly contributed to a food or beverage related book
• Elizabeth Falkner’s Demolition Desserts: recipes from Citizen Cake by Elizabeth Falkner
• Morimoto: The New Art of Japanese Cooking by Masaharu Morimoto
• Sweet Myrtle and Bitter Honey by Efisio Farris, Jim Eber
Food Photography and Styling Category - Awarded to a photographer and stylist for food photography and styling that clearly, accurately and artistically represents the book’s recipes or cooking techniques, enhances the text with stimulating visual images and reflects the overall tone of the book
• Asian Flavors of Jean-Georges - Photographer: Sang An
• Good Spirits: Recipes, Revelations, Refreshments, and Romance, Shaken and Served with a Twist - Photographer: Melissa Punch
• Rosa’s New Mexican Table - Photographer: Christopher Hirscheimer
Food Reference/Technical Category - Reference books of culinary terms, histories, techniques or ingredients
• Discover Chocolate: The Ultimate Guide to Buying, Tasting, and Enjoying Fine Chocolates by Clay Gordon
• Food: The History of Taste by Paul Freedman
• Geography of Oysters: The Connoisseur’s Guide to Oyster Eating in North America by Rowan Jacobsen
General Category - Multiple-subject recipe books, including all-purpose cookbooks and personal recipe collections
• Chez Jacques: Traditions and Rituals of a Cook by Jacques Pepin
• Cook with Jamie: My Guide to Making You A Better Cook by Jamie Oliver
• Cooking by James Peterson
Health and Special Diets Category - Cookbooks and diet books that focus on healthful eating, nutrition, dietary concerns and special or restrictive diets
• Allergy-Free Cookbook by Alice Sherwood
• Cleveland Clinic Healthy Heart Lifestyle Guide & Cookbook by Bonnie Sanders Polin, Ph. D., Frances Towner Giedt
• How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food by Mark Bittman
International Category - The Le Cordon Bleu Award - Cookbooks that focus on foods of a particular geographical region or cultural identity outside the United States
• Sweet Myrtle and Bitter Honey by Efisio Farris, Jim Eber
• The Country Cooking of France by Anne Willan
• Turquoise by Greg and Lucy Malouf
Literary Food Writing Category - The Cuisinart Award - Non-fiction or fiction food or beverage books that are distinguished by the quality of their prose. These books may or may not include recipes
• Beans: A History by Ken Albala
• Julia Child by Laura Shapiro
• The Sushi Economy: Globalization and the Making of a Modern Delicacy by Sasha Issenberg
Single Subject Category - Cookbooks that focus on specific foods, cooking methods, techniques or appliances
• Fish Forever: The Definitive Guide to Understanding, Selecting, and Preparing Healthy, Delicious, and Environmentally Sustainable Seafood by Paul Johnson
• The Story of Tea: A Cultural History and Drinking Guide by Mary Lou Heiss, Robert J. Heiss
• Vegetables: Recipes and Techniques from the World’s Premier Culinary College by The Culinary Institute of America
Wine, Beer or Spirits Category - Books on the history, evaluation or production of alcoholic beverages; mixology; serving or pairing with food
• Good Spirits: Recipes, Revelations, Refreshments, and Romance, Shaken and Served with a Twist by A.J. Rathbun
• Imbibe! From Absinthe Cocktail to Whiskey Smash, A Salute in Stories and Drinks to “Professor” Jerry Thomas, Pioneer of the American Bar by David Wondrich
• The World Atlas of Wine by Hugh Johnson, Jancis Robinson
