© Danielle Falcone
Bouley's Japanese bites on imari porcelain.
Last night, star chef David Bouley turned his fabulous Tribeca test kitchen into a showroom for the latest interpretations of Imari porcelain, a style of porcelain made in the tiny town of Arita in Japan’s Saga prefecture. Young artists and designers like Tsuji Satoshi are making cool new designs inspired by traditional style. Bouley plans to use many of the pieces at his forthcoming Japanese restaurant. And of course, the dishes weren't left empty. Bouley, along with chefs Isao Yamada and Tadao Miakmi (Bouley Upstairs), Noriyuki Sugie and chefs from the Tsuji Culinary Institute of Japan prepared some ridiculously good dishes using wild Japanese ingredients like barafu, a leafy green that looks like it's covered in dew, with a salty taste and great crunch.
The New York Times
's new dining critic, Sam Sifton
, recently likened Vancouver master sushi chef Hidekazu Tojo's cooking to that of Nobu Matsuhisa
and the kung-fu style known as “drunken master” (by this he meant that Tojo's casualness disguises great skill). Perched on my bar seat at Tojo's recently, I saw what he meant. For the Olympic roll—his interpretation of the Olympic rings, which he's named the Celebration 2010 roll—Tojo wrapped layers of egg, wild salmon, snapper and spinach around Dungeness crab, pineapple and asparagus. For the blue ring, he prepared a blueberry sauce. Admittedly, it sounds like a kitchen-sink calamity, but it was delicious. Other dishes I loved: West Coast albacore sashimi topped with grated daikon, fresh ginger, purple radish sprouts and green onion, and delicate smoked Canadian sablefish with pine mushrooms and burdock in a warm, umami-packed broth. 1133 West Broadway; 604-872-8050 or tojos.com.
Ed Levine’s review on Serious Eats of NYC's new Torrisi Italian Specialties left me chuckling. To accompany a slideshow of chef-owners Rich Torrisi and Mario Carbone’s Italian-American sandwiches, antipasti and desserts, Levine wrote this: “What’s a delicious, moist sour cream coffee cake doing on an Italian sandwich shop menu?” Clearly, Levine doesn’t know everything about Italian-American customs. Until very recently, my own Italian-American family observed the Sunday-afternoon tradition of coffee and cake; we called it simply “Coffee and." My grandmother and her sisters and their husbands gathered at 2:30 p.m., put the coffee on (always in an aluminum percolator) and talked. Same thing every week. Most weekends, my aunt Anna made her famous chocolate sheet cake, which she dusted with powdered sugar and served with whipped cream.
Here, four F&W recipes perfect for "Coffee and."
Olive Oil Bundt Cake
Honey Tea Cake
Jacques Pépin’s Favorite Pound Cake
Cardamom Spiced Crumb Cake
The pioneering artisanal-foods company D’Artagnan was founded 25 years ago this month, when founder Ariane Daguin brought the first fresh foie gras made in the U.S. to chef David Waltuck at NYC's now-defunct Chanterelle. Today, Daguin's company sources every manner of French and American artisanal products, from terrines to truffles to breakfast sausages. Next week, they’ll celebrate their triumphs with events throughout NYC. The 32-Michelin-star food crawl is sold out, but anyone can come watch next Thursday at noon as they try to set the world record for most berets tossed in the air.
And the reservation lines are still open as some of D’Artagnan’s most loyal customers host some phenomenal Gascon chefs, including Hélène Darroze at Per Se Friday the 19th and molecular gastronomist Thierry Marx at Le Bernardin Saturday the 20th. For more details, click here.
As Julia Moskin reports in this week’s New York Times Dining section, many yoga traditionalists are not pleased with all the eating and drinking now happening at yoga studios around the country. While austerity is at the core of many traditional yoga practices, personally I’m hungry after a 90-minute Bikram yoga session in a 110 degree room (even if it smells like stinky, sweaty feet).
Here, some fantastic recipes from my favorite chef-yogi (and an F&W Best New Chef 2009), Jeremy Fox from Napa Valley’s Ubuntu restaurant and yoga studio:
Carrot Macaroni and Cheese (pictured)
Lemony Quinoa Salad with Shaved Vegetables
Broccoli à la Catalan