Today, an amazing gelato maker, Talenti, came to the F&W offices with 18 flavors for us to sample. Last week, British chef legend Marco Pierre White made a delicious risotto in our Test Kitchen using a new concentrated stock from Knorr. A few weeks before that, Harney & Sons conducted a tea tasting here. Life at F&W is pretty fantastic. But for me, nothing is quite as much fun as announcing the winners of our annual Best New Chef awardsthe incredibly talented people who are moving food forward in this country. (That's me in the photo at the awards bash in New York City with my colleague Gail Simmons, the host of Top Chef: Just Desserts.) We're so proud of our Best New Chefs and their accomplishments, and we're thrilled to publish their easy, creative recipes here.
This issue also reports on the biggest trends in chef-dom. One of the most exciting is the way chefs are experimenting, like scientists, at test farms and culinary labs to create new flavorsa response to the public's voracious appetite for innovation. The California chef Sang Yoon, for example, has invented an ingenious appliance called a chilling sink to replace the old-fashioned water bath; read about it in our Trendspotting column.
If all this talk of technology actually makes you yearn to unplug, chef Ethan Stowell's July 4 celebration may be the perfect party for you. The Seattle star heads to nearby Whidbey Island to make a holiday feast that relies not on immersion circulators or centrifuges but on a hot grill and a bunch of his excellent, Italian-inspired recipes. I especially love his wild-mushroom-and-burrata bruschetta and the lamb chops marinated with garlic, chiles and mint.
In covering chefs as the editor of F&W, I have come to respect their diverse perspectives and deep knowledge (more about that in this month's What Chefs Know Best poll). I hope this issue imparts some of that wisdom, and brings a little bit of the chefs' world into yours.
Where I'm Coming From: My Recent NYC Expeditions
I've never seen an oyster so large (it was cut into six pieces), nor tasted an oyster as delicious as the one at this new Japanese place from David Bouley.
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