Mouthing Off

 

No matter how hard I try, I can’t think of anything cooler than Le Fooding’s Brooklyn Fling, taking place from September 19 to 23. We’ll have Charleston superstar Sean Brock cooking with the Frankies Spuntino team! Swedish superstar Magnus Nilsson hosting a back-in-time picnic at the Brooklyn Flea! The incredible Young Turks from London (cooking duo Isaac Mchale and James Lowe) along with Mission Chinese Food hero Danny Bowien at something called the Campfire Session!

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F&W's July issue takes a look at interesting food collaborations across the country. Here, Portland, Oregon’s Salt & Straw invites local chefs to create ice cream flavors.

© Leela Cyd Ross.

1. Kaffir-Lemongrass
From the cooks at ramen shop Boke Bowl, it has a swirl of fish-sauce-infused caramel.

2. Foie-S’Mores
Ox cooks add foie-gras-flavored marshmallows to a smoked vanilla ice cream base.

3. Sake and Yuzu
A subtle, not-too-sweet ice cream by the team at Bamboo Sushi.

4. Boysenberry
Sesame and toasted coconut add an Asian influence to this summery flavor by the chef trio at Aviary.

Read more from the July issue >

© Antonis Achilleos.

Chefs are finding strength in numbers by forming duos, trios and even bigger teams (like the restaurant run by a group of 18). Here’s how the food world is harnessing the power of collaboration.

Courtesy of Marvel/Art by Ale Garza and Chris Sotomayor

Today kicks off the first day of Comic-Con International, a four day convention and unapologetic nerd fest for writers, illustrators and fans of the coolest comic books in the world. Over the last few years, comic book creators started using the art to unleash their inner food lover, immortalizing chefs like Chris Cosentino of San Francisco’s Incanto and former Top Chef contestant Eli Kirshtein.

Cosentino appeared in a Marvel comic as an offal-centric chef who helps Wolverine hunt down a mutant who butchers humans. In "Spider-Man: A Meal to Die For," Kirshtein brandishes his kitchen knives as he teams up with Spider-Man to fight Mysterio. Anthony Bourdain's "Get Jiro!" comic book is also developing a cult following.

Marvel Comics collaborated with F&W on our own awesome comic strip, starring two of our superhero Test Kitchen cooks. Check it out here.

Related: World's Weirdest Food Festivals
America's Wacky Fair Foods
Crazy Things People Do to Ice Cream

© Jake Malmberg.

Matt McNamara and Teague Moriarty, co-chefs at San Francisco’s Sons & Daughters, reveal the creative tension that comes from sharing authority. Read more >

© Paul Brissman

Superstar chef and emerging media mogul Marcus Samuelsson spent five years working on his new memoir Yes, Chef. “My journey inspired me,” says Samuelsson. “The people of my community, my past and where I want my future to go.” In an exclusive chat with Food & Wine Facebook fans this week, the owner of Harlem’s Red Rooster revealed insight into his new book and shared his blueprint for a stress-free July 4th party—with a great playlist.

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April Bloomfield Goes on Tour with Her New Book, A Girl and Her Pig.

I’m not sure if April Bloomfield learned a few things about touring from the rock stars who hang out at her awesome Manhattan restaurant The Spotted Pig (you know the names: Bono, Jay-Z, the Black Keys). So when Bloomfield goes on a book tour for her excellent new cookbook, A Girl and Her Pig, she does it right.

Starting in early July in Charleston, S.C., Bloomfield will team up with excellent chefs around the country cooking meals that show off dishes from the book. As it happens, many of them are chefs she met as a 2007 F&W Best New Chef (love that!). "I'm looking forward to cooking with my friends on their home turf,” says Bloomfield. “I'm sure we'll have fun…maybe too much, if a few pints are involved."

Below are some tour highlights. And in more news from Bloomfield, she’ll be chronicling the highlights on her just-launched website, aprilbloomfield.com. But how much better if you get to be there in person.
 
Charleston, SC: Saturday, July 7
Host chef: Sean Brock
Where: Heirloom Book Company, 123 King St.; 843-469-1717; heirloombookcompany.com
What: All you can eat lamb roast with Brock; sides by Bloomfield and all you can drink cocktails by the Gin Joint
 
Chicago: Sunday, July 15
Host chefs: Paul Virant, Paul Kahan and Bruce Sherman
Where: Perennial Virant, 1800 N. Lincoln Ave.; 312-981-7070; perennialchicago.com
What: Dinner prepared by Bloomfield, Kahan, Sherman and Paul Virant

Portland, OR: Wednesday, July 18
Host chef: Jenn Louis
Where: Lincoln, 3808 N. Williams Ave.; 503-288-6200; www.lincolnpdx.com
What: Dinner prepared by Bloomfield and Louis

Seattle: Friday, July 20
Host chef: Matt Dillon
Where: The Corson Building, 5609 Corson Ave.; 206-762-3330; www.thecorsonbuilding.com
What: Dinner prepared by Bloomfield and Dillon

San Francisco: Thursday, July 26
Host chef: Russell Moore
Where: Camino, 3917 Grand Ave., Oakland; 510-547-5035; www.caminorestaurant.com
What: Details coming soon!

Related: April Bloomfield's First Trip to France

Food & Wine Best New Chefs

Best New Chefs Simplest Recipes

kate krader

It's the NBA finals and the Big Three are dominating conversation. For the Miami Heat: LeBron James, Dwyane Wade, and Chris Bosh. For the Oklahoma City Thunder: Kevin Durant (hero), Russell Westbrook, and James Harden.

In New York City, I like to think that we have our own Big Three. Rich Torrisi and Mario Carbone, the geniuses behind Torrisi Italian Specialties and Parm (and Food & Wine Best New Chefs 2012, yippee!), have teamed up with Jim Meehan, who helms the outstanding cocktail bar PDT (and edits F&W Cocktails 2012). Introducing: the Parm Dog. (Well, that's not the actual name; the real name is being decided as we speak.) Here's Carbone on the delicious, messy hot dog, which features some of the great hits on the Parm Italian combo sandwich: "It's Genoa salami and pepperoni rolled up. The toasted bun gets a slick of our spicy [B&G hot sauce] and it's topped with a slice of provolone, shredded lettuce and sliced tomato. Finally it get our Italian salad dressing and sliced b&g hot peppers."

kate krader

And here's Torrisi on creating a hot dog for PDT, an honor that has also gone to elite chefs Wylie Dufresne and David Chang: “We tried to doggify everything on the Parm menu,” says Torrisi. “We liked this best.”

The Parm Dog will be coming to PDT soon (let's hope for the end of June).

Related: Torrisi Italian Specialties' New York State of Mind

F&W Best New Chefs 2012

Cocktail Party Tips from Jim Meehan

Noma's Rene Redzepi is About to Host his 2nd Annual MAD Food Camp.

It's food festival time!! Well, it's always food festival time these days; but some big hitters are coming up, so take note. Next week it's the 30th Anniversary of Food & Wine Classic in Aspen. And just a few weeks later, over in Copenhagen, comes MAD2 from René Redzepi of Noma; it's his second now-annual MAD Food Symposium, aka Food Camp. Plate online said it really well: Redzepi can do pretty much anything he wants these days. He can appear on the cover of Time magazine, he can tweet out moose head photos as potential dinner ingredients. And he can host the MAD Symposium and have it quickly becomes the gold standard of chefs conferences.

If you missed the first MAD Food Camp—and you're in the food world—take note of the festival, taking place July 1 - 2. Some of the A-list chefs who have already RSVP’d yes for MAD2: Ferran Adrià, St. John’s Fergus Henderson, Mission Street Chinese’s Danny Bowein, WD50’s Wylie Dufresne, Pujol’s Enrique Olvera. Here’s what René has to say: “There will be a great collection of people; it's going to be an exciting couple of days. We already have a few new surprises in store for those coming!” Here’s what Momofuku's Dave Chang, who may or may not somehow make an appearance has to say: “At Mad festival you don’t know what’s going to happen. Last year, there was a family meal. René had Michel Bras making vegetables, Magnus Nilsson cooking oysters, Ben Shewry preparing an egg dish. And the food critics were the sous chefs. It was an extraordinary spread.”

For more details, go to: www.madfood.co

Date: July 1 – 2, 2012
Location: Refshaleøen, Copenhagen
Theme: Appetite
Ticket price: Approximately $350 (includes entry on two days plus breakfast, lunch and drinks on both)
How to purchase the few tickets that are left: contact Ali Kurshat Altinsoy at aka@noma.dk

Related: World's 10 Life-Changing Restaurants

The Creative Lives of Chefs René Redzepi and Daniel Patterson

Dave Chang

How much do we love the 2012 class of Best New Chefs? These up-and-comers excel in their own kitchens and give back to the community. Take ABC Kitchen’s Dan Kluger of New York. Kluger recently collaborated with his rockstar boss Jean-Georges Vongerichten to create a limited edition sandwich for Cambodian lunch joint Num Pang’s “Guest Chefs Give Back” series.