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Mouthing Off

By the Editors of Food & Wine Magazine

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Recipes

Bill Telepan’s Chicken in Lettuce Cups

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Latin-Spiced Chicken

© Constantine Poulos
Latin-Spiced Chicken

Today, we spotlight another member of F&W’s Chefs Make Change coalition. Chef Bill Telepan works with Wellness in the Schools to put healthier food in public schools. One exemplary program is Cook for Kids, which assigns culinary-school grads to cafeterias where they create cooked-from-scratch menus—meaning no more mystery-meat Mondays. There is one thing that hasn't changed: Kids still love chicken. Chicken day is one of the most successful days on the weekly calendar, Telepan admits in F&W’s February issue. To keep things interesting, he created a citrusy marinade for this fresh and colorful recipe, Latin-Spiced Chicken in Lettuce Cups. You can help chef Telepan’s cause, and other chef-run organizations, by visiting foodandwine.com/donate.

Related: More Latin American-Inspired Recipes
Chefs' Chicken Recipes Made Easy
School Lunch, Reinvented

Recipes

Oprah Loves Art Smith’s Turkey Chili

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Turkey-and-Pinto-Bean Chili

© Constantine Poulos
Turkey-and-Pinto-Bean Chili

Our coverage of the Chefs Make Change coalition continues today with a spotlight on Art Smith’s charity Common Threads, which teaches kids about nutrition and cultural diversity through after-school cooking programs. Smith shared a recipe in the February issue for Turkey-and-Pinto-Bean Chili, a favorite of Oprah’s that also appeals to his charity's target demographic. "It's got some spice, which I think kids love as much as adults do," he explains. Currently, Common Threads operates in Los Angeles, Chicago, Miami and Washington, DC, and Smith hopes to expand to New York soon. You can donate to Common Threads and other chef-run charities by visiting foodandwine.com/donate.

Related: More Hearty Chili Recipes
Healthy Kid-Friendly Dishes
Great Recipes for Beans

Recipes

Alice Waters’s Kid-Friendly Hummus

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Hummus with Flatbreads

© Constantine Poulos
Hummus with Flatbreads

Chicken Dance remains in its coop today as we spotlight another ambitious member of F&W’s Chefs Make Change coalition. Alice Waters’s The Edible Schoolyard Project works to spread food education in public schools. “From day one, I knew I wanted Edible Education in all the public-school systems in the US, from kindergarten through high school,” Waters tells F&W in our February issue. “Somebody said to me, ‘You mean have EE, like PE?’ and I thought, Yes!” The programs give kids hands-on experience in school gardens, lunchrooms and kitchens. Befitting her cause, Waters's healthy recipe is delicious and fun to make: Hummus with Whole Wheat Flatbreads. You can help her mission, as well as other chef-run charities, by visiting foodandwine.com/donate.

Related: Cooking Like Alice Waters
More Kid-Friendly Recipes
Fantastic Chickpea Dishes

Recipes

Dan Barber Makes You Rethink Carrots

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Braised Carrots with Lamb

© Constantine Poulos
Braised Carrots with Lamb

Today, we continue to break from Chicken Dance to spotlight the fantastic chefs of F&W’s Chefs Make Change coalition, and their new recipes in our February issue. Dan Barber’s Blue Hill at Stone Barns in Pocantico Hills, New York, was recently named one of the country's top 10 sustainable restaurants by Food Republic, and his cause is the Stone Barns Center for Food & Agriculture. Through programs offered to children and farmers alike, as well as agricultural research, the center hopes to improve the way America eats and farms. Inspired by the incredibly sweet and delicious carrots grown at Stone Barns, Barber created Braised Carrots with Lamb, which emphasizes the vegetable and uses the lamb for a rich, meaty sauce. You can support Stone Barns Center as well as other chef-run charities by visiting foodandwine.com/donate.

Related: More Amazing Carrot Recipes
Healthy Vegetable Dishes
Vegetable Dishes for Carnivores

 

Recipes

Michel Nischan for Chefs Make Change

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Braised Pork with Cherry Gravy

© Constantine Poulos
Braised Pork with Cherry Gravy

Today, Food & Wine launched Chefs Make Change, a coalition of 10 superstar chefs who are helping to make the world a better place. One of these philanthropists is Michel Nischan, who happens to be guest editing on sustainability topics over at Food Republic all week. His foundation Wholesome Wave strives to make fresh, locally grown produce available in underserved communities. In our February issue, Nischan describes one of Wave’s latest initiatives, a fruit and veg “prescription” program: “Doctors in underserved communities can give an entire at-risk family a farmers’ market voucher that will allow them to increase their fresh-produce consumption by one to two servings a day.” In celebration of his cause, we’re taking a rest from the Chicken Dance this week to spotlight charities and the amazing recipes shared by these formidable chefs, including Nischan’s gorgeous Braised Pork with Cherry Gravy. In preparation for cooking it tonight, you can donate to Nischan’s cause and other chef-run charities by visiting foodandwine.com/donate.

Related: Learn More About Chefs Make Change
More Great Pork Recipes
Delicious Braised Dishes

Bars

Mario Batali: Great Digs, Great Charity

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Mario Batali

Mario Batali's vacation house on Lake Michigan made a top 10 list of celebrity chef homes this month, but Batali doesn't have much time to relax these days. He's one of 10 chefs uniting for Food & Wine's new charitable campaign, Chefs Make Change, and he even vows to chop off his ginger ponytail if The Mario Batali Foundation can raise $500,000 by February 7. As if that's not enough of a reason to donate, his programs help feed, protect and educate children. Donate and "like" Chefs Make Change here.

Related: Mario Batali Recipes
Star Chefs' Dream Recipes

Restaurants

F&W Exclusive: LudoBites New Reservation System with Urbanspoon

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© Mathieu Bitton

Looking for proof that 2012 is going to be a great year? Here you go. LudoBites 8, the next iteration of Ludo and Krissy Lefebvre’s wildly popular pop-up Los Angeles restaurant, has a new reservation system. Now maybe, just maybe, you’ll have luck snagging a seat for Ludo's terrific menu. If you think Krissy and Ludo didn’t feel your pain when you couldn’t get a seat at LudoBites 1 through 007, you’re wrong. “We were looking for a creative approach to provide a fair opportunity for all,” says Krissy, who watched six weeks of reservations for LudoBites 007 disappear in less than 60 seconds.
 
To the rescue: Urbanspoon. The primo restaurant discovery site is providing a lottery-style reservation system on their site, allowing people to enter requests for 24 hours, starting at 11 a.m. PST on January 11; the system will then randomly assign reservations. “We’re supportive,” says Kara Nortman, GM of Urbanspoon. “We wanted to come up with a democratic solution to get people into LudoBites 8. LudoBites 007 caused finger fatigue here, everyone clicking non-stop to get in.”

 
There’s one more way to get into LudoBites 8. From January 7 through February 7, anyone who makes a reservation for an LA restaurant through Urbanspoon and then tweets it out, is entered in a lottery to win a free (free!! whoopee!!) dinner for four at LudoBites 8 on February 20.


Ludobites 8 Will Have an Awesome New Reservation System.

Here’s LudoBites 8 information, all in one convenient place.
 
Where: Lemon Moon, 12200 Olympic Blvd. (Ludo is excited to be in the kitchen of his good friends Josiah Citrin and Raphael Lunetta, F&W Best New Chefs 1997.)
 
When the Reservation Process Starts: January 11, at 11 a.m. PST, through January 12, 10.59 a.m. PST.
 
Where the Reservation Process Takes Place: www.urbanspoon.com/ludobites8. (The page goes live when the lottery starts on January 11th.)
 
When You Can Eat At LudoBites 8: Jan 18-20, 23-27, 30-31; Feb 1-3, 6-10, 13-15, 17 and 20-22.

One Last Way to Eat at LudoBites 8: There will be 6 walk-in seats each night at the bar. If the weather is nice (and come on, this is LA, there will be additional walk-in patio seating).


Menu: In process. Will be finalized by January 18.

Recipes

Eric Ripert's Coconut Coq au Vin

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Chef Eric Ripert

© Nigel Parry
Chef Eric Ripert

F&W’s month of Iconversations continued today with a live chat on our Facebook wall with chef Eric Ripert. Best known for his extraordinary seafood at Le Bernardin in New York City, the French chef’s globetrotting show on PBS, Avec Eric, has shown that his talent stretches far beyond fish. In his exotic take on a traditional Burgundian coq au vin, Ripert uses coconut milk to add richness to the cozy winter stew.

Related: Recipes from Chef Eric Ripert
Great French Dishes
Cooking with Coconut Milk

Restaurants

New Year's Eve in NYC

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© Nathan Rawlinson
Corkbuzz Will Look A Lot Different on New Years Eve.

New Year’s Eve: Three words that bring either absolute joy or pure terror to your heart. If you’re a) on the joy side, b) in New York City and c) thinking that Times Square doesn’t have your name written all over it, consider some of the following options. (They’re not free, but remember: You always have the option of watching the ball drop in person, with a million strangers and no alcohol or bathrooms anywhere nearby.)
 
Corkbuzz. At Laura Maniec’s excellent new wine bar in the East Village, there will be a sea of Champagne—from, among other sources, a 15-liter Nebuchadnezzar (a bottle that is 20 times as big a regular Champagne bottle and defies regular pouring)—plus an open bar and loads of hors d'oeuvres, charcuterie and cheese. $150; 646-873-6071 or corkbuzz.com.
 
Monkey Bar. If you’d rather celebrate in one of the city’s more fabulous dining rooms, the Monkey Bar is offering two five-course NYE menus with swanky dishes like pasta with crushed truffles. At the second seating, from 8-10 p.m., they’ll pour Champagne from nine-liter Salmanzar bottles. (I obviously have a thing for big bottles.) $135/$165; 212-288-1010 or monkeybar.com.
 
Locanda Verde. At Locanda Verde, they say NYE is business as usual. Ha! There are no special seatings, and there is the regular menu. But there’s also this: awesome sounding specials like potato and leek ravioli with crème fraîche and caviar; and for dessert, panettone bread pudding with nougat gelato. Plus 2,000 balloons and a midnight Champagne toast. Look for a similar situation with different specials and I'm not sure how many balloons at The Dutch. 212-925-3797 or locandaverdenyc.com.
 
Parm. Before my big 2012 diet, I plan on eating as much as possible of everything that just happens to be on Parm’s NYE menu: hot antipasti, New Year’s lasagna and that astonishing, high-rising ice cream cake. There are three seatings: 6:30, 8:30 and 10:30; at the final one, there will also also be bubbles and the house Scorpino cocktail all night. $60/$90; 212-993-7189 or parmnyc.com.
 
Má Pêche. The special NYE bo ssäm dinner at Ssäm bar is already sold out; don’t even try for it. But Má Pêche is still taking reservations for its epic Beef 7 Ways and its whole à la carte menu, and of course there’s Champagne at midnight. 212-757-5878 or momofuku.com.
 
Chef's Pass at Bouley. For those who want to be practically in the kitchen with one of the world’s great chefs (and who know that this kind of experience doesn’t come cheap), there’s Chef’s Pass at Bouley. At the 12-person table between the kitchen and the dining room, you can watch David Bouley prepare your meal, and/or take advantage of the kitchen’s Skype set-up to talk to your brother in the Caribbean or the Tours, France cheesemonger who aged the fromages you’re about to eat—you can ask him what he’s doing up so late. $550; 212-964-2525 or davidbouley.com.

Restaurants

Help Save the World with Mario Batali

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© Melanie Dunea

At Food & Wine, we have big plans to save the world—you’ll hear more about that on January 10, 2012, and in our February issue. Without spoiling anything, I’ll say that superstar chef Mario Batali is a huge part of our strategy. But Batali has his own world-saving plans in effect. The Mario Batali Foundation—which he established to make sure kids are well fed, well read and well cared for—has instituted a terrific Molto Dollars matching program. Batali will match every donation up to $100,000 through February 1. And the generosity keeps going: Aperol, the nicely bitter, vibrantly red Italian aperitif, is also matching those donations. With this kind of math, a $20 donation immediately equals $60.
 
So far this year, Batali has used the Foundation’s money to, among other things, create a Books for Kids library on NYC’s Lower East Side and help fund First Star, a summer immersion academy for foster kids at UCLA. Yay Mario!! Now, c’mon: He’s given you so many great recipes. This is a great time to give him a few bucks for the mariobatalifoundation.org.

 

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