Jason Stratton's style picks are perfect for similarly fearless and adventurous cooks ready to tackle any DIY project. Read more >
Here, Marcus Samuelsson's style picks are picked out by his wife Maya Haile. Check out what she'd buy her stylish husband. Read more >
Christina Tosi's style picks reflect her vintage sensibilities and are perfect for women who love fondue parties and a DIY approach in the kitchen. Read more >
Top Chef judge and Georgia empire builder Hugh Acheson is teaming up with Captain Morgan to help fight hunger. He and the rum company are urging those who are 21 and over to tweet, Instagram or pin recipes and entertaining ideas with the hashtag #CaptainsTable. For every hashtagged post, Captain Morgan will donate $1 to WhyHunger. But that’s not the chef’s only holiday-season mission. He's also speaking out against two Thanksgiving traditions: stuffing cooked inside of a turkey and deep-frying the bird. Here, Acheson explains why>>
Chef Grant Achatz. Photo courtesy Ethan Hill.
A few weeks back, molecular master Grant Achatz Twitter-teased the forthcoming theme at Next, his tickets-only Chicago restaurant. Now he’s given Food & Wine the scoop on the new menu, called Chicago Steakhouse, which debuts the first week in January. It will be a nostalgic throwback to the Mad Men era of big meat dining. “We’re going really traditional,” he says, “looking to revive the spirit of the old steak house. We want to transport people back in time and show them what it was really like to eat in the early 1950s, when a steak house was almost more of a club, with individual wine cellars and cigars.” He’ll be riffing on old-school classics like the iceberg wedge salad, oysters Rockefeller, creamed spinach and baked Alaska—using a wine press, for example, to extract juice from bones for bordelaise sauce, and poaching lobster meat sous vide for lobster Thermidor. The room will also reflect the era as much as possible, down to vintage china, elaborate candles and white linen tablecloths. “We don’t want to make it too dusty,” Achatz says, “but we want to hearken back to that period of over-the-top indulgence.” Tickets will be sold after Thanksgiving at nextrestaurant.com.
Paul Liebrandt, one of the great auteur-chefs of New York City cooking, who calls cerebral French chef Pierre Gagnaire "Papa" and created an infamous dish that combined eel, violets and chocolate, has a secret obsession: cheap Chinese food. Read more >
Chef Tal Ronnen has heard it a million times: “I could totally be a vegan, except for cheese.” He can sympathize: for too long, many commercial nut-based cheeses have been gritty, strongly nut-flavored, and not particularly reminiscent of anything like an oozy brie or a stinky blue. He’s out to change that.
In his partnership with Whole Foods, Ronnen is working with Jean Prevot, formerly a cheesemaker with Laura Chenel Chevre, to create a line of plant-based cheeses under the brand name Kite Hill, all made with fresh almond and macadamia nut milks. Unable to find suitably pure almond milk produced commercially, Ronnen and his partners sampled 27 different almond varietals before selecting one grown in the San Joaquin Valley to grind and triple-filter into silky white almond milk. At their Bay Area facility, they incubate their own cheese cultures and age their products, which include the world’s first plant-based Camembert style cheese called White Alder (F&W editors went bananas over it), Costanoa (a semi-soft cheese crusted with paprika and fennel pollen) and Cassucio (a soft cheese reminiscent of fresh mozzarella). We adored their newest product, a chive, dill and truffle soft cheese. Kite Hill is now available in dozens of California Whole Foods stores, and will be rolling out on the East Coast soon. We’ll definitely be packing their products into our lunches. Read more about Tal Ronnen and Kite Hill in our forthcoming November issue.
Eric Ripert and Eric Kayser © Nigel Parry
This spring, New York City’s legendary seafood restaurant Le Bernardin stopped baking its own bread and began outsourcing the task to another legend, Maison Kayser, a famed Parisian bakery that opened its first American outpost on the Upper East Side last summer. “I thought the bread we had at Le Bernardin was fine but not at the level of the quality of the food,” explains Le Bernardin’s chef and co-owner Eric Ripert. Maison Kayser bakes and delivers 10 kinds of (still warm) bread to the restaurant three times a day. Among the offerings Ripert orders are mini and full-size baguettes, focaccia, and unusual offerings like rye-lemon loaves, basil-sesame rolls and turmeric-fennel rolls. “When I eat Maison Kayer’s bread it’s so good, it’s pleasure,” Ripert says. “Every roll has been made by hand. The quality of the flour that they use and the technology that they use to create their bread is very unique. Eric Kayser has invented what we call levain liquid: liquid sourdough starter.” Customers agree with the master French chef. “Since we’ve had the bread from Kayser, clients eat bread three times more than before,” Ripert says. “It’s great, but it’s expensive.” Here, Ripert chats with F&W about the evolution of bread in restaurants, the bread at Le Bernardin and his biggest butter pet peeve.»
'wichcraft's tuna sandwich with lemon confit. Photo courtesy of 'wichcraft.
Chef-humanitarian Tom Colicchio (who recently co-produced the excellent anti-hunger documentary A Place at the Table) did NYC office workers an honorable service a decade ago when he opened 'wichcraft with chef Sisha Ortuzar. Now with 17 locations in New York, Las Vegas and San Francisco, the cheffy sandwich chain celebrates its 10th anniversary all month with videos about signature condiments like lemon confit posted daily on wichcraftnyc.com. READ MORE>
Alex Guarnaschelli of Butter restaurant in New York and Food Network fame recently stopped by F&W HQ to discuss her new (and first) cookbook Old-School Comfort Food: The Way I Learned to Cook. One of the 100 recipes in the book is a simple method for making butter. While training at high-end French restaurants like Guy Savoy's La Butte Chaillot and New York’s Daniel, Guranaschelli used to put the delicious fat, and lots of it, in almost everything. But now she has a new philosophy for butter use—watch the clip to learn more.
Related: Alex Guarnaschelli Recipes