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Mouthing Off

By the Editors of Food & Wine Magazine


Calling All Foodies: In-Person Castings for Top Chef Season 7


Top Chef Season 1 Winner Harold Dieterle
Want to be the next Hosea, Stephanie, Hung, Ilan or Harold? You could fill out an online application to be on Top Chef Season 7 or, better yet, show off your sparkling personality and glistening chef knives in person at one of the open casting calls, which run until the end of this week.

Find more recipes from Top Chef winners here.


Chefs' Marathon Highs (and Lows)


After running my first New York City Marathon last Sunday, I’ve been swapping marathon highs and lows with fellow food-world runners. I had a freakishly great race and crossed the finish line in three hours and 21 minutes, with my only low being post-race muscle pain  (I’ve been recovering with a marathon week of eating and drinking). Others weren’t as lucky. Daniel Humm of NYC’s Eleven Madison Park had to pull out of the race due to a stress fracture. Here, some other tales from marathon newbies and vets:

Bobby Stuckey, sommelier of Frasca Food and Wine in Boulder, CO
Stuckey, an insanely speedy runner,  hit up L’Artusi the Friday night before the race and was spotted eating at Marea on marathon eve.
Low: “Mile 23. My world just got really small and I knew that I needed to dig deep.”
High: “Looking up at the JumboTron and seeing an American wine almost brought me to tears.”
Finishing Time: 2:47:23

Joe Campanale, co-owner and sommelier of L’Artusi and Dell’anima, NYC
Not only did Campanale lose 15 pounds and three toenails while training, he also raised almost $14,000 for his charity, Team Hole in the Wall Gang.
Low: “I had a stomach virus that stayed with me for pretty much the whole race.”
High: “Coming off the 59th Street Bridge and running up 1st Avenue feels like walking onto the field in the middle of the World Series."  
Time: 4:49:29

Chef Olivier Muller, DB Bistro Moderne, NYC
The marathon newbie raised $12,000 for the charity Malaria No More.
Low: “At mile 22 I had a huge cramp. My left leg just stopped mid-stride.”
High: “After the race I had 15 friends waiting at my apartment to celebrate. We ate cheeses, charcuterie, beef short ribs, coq au vin and spaetzle and washed it down with red wine.”
Time: 3:38:57

Joe Bastianich, restaurateur and winemaker
After losing an astonishing amount of weight by running, Bastianich has become a marathon regular.
Low: “Running on Fifth Ave up the hill that you never knew existed, passing by the homes of every rich person in New York.”
High: “Floating over the Verrazano Bridge on pure adrenaline.”  
Time: 3:42:36


St. Francis in Phoenix


st. francis

© Christopher Downs
St. Francis restaurant in Phoenix.

I recently came back from Phoenix, where everyone is buzzing about a new restaurant called St. Francis. Chef-owner Aaron Chamberlin (who trained with Michel Richard, Jean-Georges Vongerichten and Nancy Oakes) spent nearly three years searching for the perfect spot, finally buying and renovating a midcentury Harold Ekman building on Camelback Road. With the help of his dad and brother, he’s created a hip, industrial-style space with a two-story, window-faced garage door that opens the bar to the outside. There are homey touches, too; his grandmother's old silver spoons are embedded in the stone walls and chairs from San Francisco's old Rubicon restaurant space. There's also an enormous wood-burning stove. The affordable menu balances healthy dishes, like the sweet-and-spicy Forbidden Rice Bowl, with decadent ones, like a French Onion Burger topped with an onion ring, smoked bacon, Gruyère and homemade French Dip. With Pizzeria Bianco just a few blocks away, uptown Phoenix may be Arizona’s next cool food 'hood.


© Christopher Downs
Chef Aaron Chamberlin.


Halloween: Dress Like a Chef


© Courtesy of Frappe Inc. and the TV series Spain...On the Road Again / Eric Rhee

Scrounging for a last-minute Halloween costume? Get inspiration from some of our favorite chefs’ ensembles in F&W's "Dress Like a Chef" slideshow, like Mario Batali's now-iconic look: red wig pulled in a low ponytail, baggy shorts and his signature orange clogs from Crocs.


NYC's Foodie Marathoners



© Quentin Bacon
Marathoner Joe Bastianich's white bean stew with swiss chard and tomatoes


While my colleague Kate Krader is on a permanent sugar high this week from her pre-Halloween candy binge, I am overloading on carbs in preparation for the New York City Marathon. The race takes place this Sunday, the day after Halloween.  This year’s field of 40,000 runners, the largest in history, includes a number of food and wine world stars who’ve been juggling 20-mile training runs with kitchen duties and late-night pasta binges. Mark Bittman, the New York Times Minimalist columnist, has been swapping cooking tips for training tips with America’s fastest woman marathoner, Deena Kastor (rumor has it she’s shopping around a cookbook while in town for the race). F&W Best New Chef 2005 Daniel Humm of NYC’s Eleven Madison Park has been training with a running coach from Kenya to help him beat his insanely fast time from last year.

I’ve been following winemaker and restaurateur Joe Bastianich’s game plan, fueling myself with the complex-carb-heavy recipes he shared with F&W in our October issue and throwing back an occasional beer (for more carbs).

For more pre-marathon carbo-loading recipe ideas, click here.


Halloween Countdown: Jelly Bellys


Shaun Hergatt is a fan of buttered popcorn jelly bellys.

People love fall for the clothes, the changing leaves, the apples. Me, I love it, and this pre-Halloween week in particular, because it’s hard-core candy season (with the best day of the year being the day after Halloween, when it all goes on sale for half price). So let’s devote this whole week to candy, and Halloween-related sweets. And let’s get the party started with Jelly Belly jelly beans. Several chefs are fans, especially of the buttered-popcorn flavor (really). Among the New York City devotees: Shaun Hergatt at the elegant SHO; David Burke of David Burke Townhouse; and Damon Wise of Craft. Like all good chefs, they have ideas for serving the slightly salty jelly bellys. Says Wise, “The buttered popcorn actually complements any of the fruit jelly beans very well. So Jelly Bellys should always be eaten in twos: One buttered popcorn with another flavor.”

The Dish
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Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.