Thomas Schauer is the brilliant photographer responsible for the beautiful photographs in chef Daniel Boulud's recent cookbook Daniel: My French Cuisine. In addition to shooting stills, Schauer put together a behind the scenes video. Curious about what goes on at a photo shoot in a three-star Michelin kitchen? Watch and learn. Read more >
The New York City Wine & Food Festival kicked off last night and its official hashtag, #NYCWFF, is already blowing up on Twitter and Instagram. Throughout the weekend, F&W will be posting behind-the-scenes photos and intel from the blockbuster annual event, which floods the city with talented chefs and benefits the Food Bank for NYC and Share Our Strength. As a bonus this year, we have spies everywhere!
Star chefs in attendance are going to flood our Instagram feed (@foodandwinemag) with their best insider photos.
Look for F&W contributing editor Andrew Zimmern (@chefaz), Bobby Flay (@bobbyflay), Rocco DiSpirito (@roccodispirito), Alex Guarnaschelli (@guarnaschelli), Scott Conant (@conantnyc), Dan Kluger (@dan_kluger), Paul Liebrandt (@paulliebrandt), Michael Psilakis (@MPsilakis), Michael Lomonaco (@ChefLomonaco), Marc Murphy (@chefmarcmurphy), Dale Talde (@dtalde), Michael Ferraro (@chefmichaelnyc), Amanda Freitag (@chefamandaf) and Burger Bash pro Josh Capon (@chefcapon), who already posted an eye-popping teaser of his entry for tonight, above.
Want to know what goes on behind closed kitchen doors? F&W does some digging and finds out what chefs are eating and cooking. Here, what they’ve enjoyed this past week.
SoCal Specialties: On a trip to Southern California, Portland chef Jenn Louis enjoyed two regional obsessions: an In-N-Out burger, animal style, and an array of chicken tacos made even better with bacon.
Barnacles: Jamie Bissonnette prepared some percebes al vapor (gooseneck barnacles) at the new New York City location of Toro—possibly inspired by a meal he had with Ken Oringer at Etxebarri during their dream trip to Spain.
Soft Shell Crab: At his seafood centric Borgne restaurant in New Orleans, chef John Besh photographs chef Brian Landry’s ultra-crispy Louisiana soft shell crab sandwich.
Old-School Terrine: At Lafayette, Andrew Carmellini presents the rustic “OG oxtail and foie gras terrine.”
Classic Ham and Cheese: While visiting New York City, Los Angeles chef Vinny Dotolo dined at Balthazar where he ate a crusty, gooey ham-and-cheese croissant.
Sometimes a party is just so good you're talking about it days later. This was one of those parties, and this is me re-playing the highlight reel with the top 10 moments of the night. Read more >
Here’s what Mario Batali promised about this weekend’s Mario Batali Foundation Dinner, whose honoree was Jamie Oliver: “There will be no rubber chicken on the plates. There will be no boring speeches. There will be no hard sell.”
And he delivered. For what has to go down as the world’s best soft-sell fundraising events, Batali assembled a bunch of friends at his Del Posto restaurant and put them in charge of the entertainment. His friends sat in a row: Jimmy Fallon next to Wilco's Jeff Tweedy and Glenn Kotche next to Salmon Rushdie who sat beside Patti Smith. Del Posto’s rock star chef Mark Ladner and pastry chef Brooks Headley prepared the non-rubber-chicken meal; Batali’s friends performed in between courses.
Batali was at the head of the table, next to Oliver. The two met 22 years ago (“I was not a legal drinker,” Oliver remembers) at the Tuscany cooking school Capezzana. Batali was teaching a class; Oliver was rolling with Rose Gray and Ruth Rogers from London’s River Café. Now both head up awesome eponymous foundations; both with the same basic goal, to make sure kids get a better food education. And better food, period.
Where to start with the evening’s highlights: Salman Rushdie’s short story reading? Patti Smith’s duet with the Wilco guys (right before Ladner’s superb leafy green agnolotti, topped with truffle butter)? Jimmy Fallon’s anecdote about fans mistaking him for Jeff Tweedy? And then using Tweedy’s guitar to jam? The silent auction that had packages like tickets to Tiger Jam 2014, with a private golf demo from Woods?
Here, highlights from the feeds of F&W's favorite chefs on Instagram.
Japanese Airport Sushi: San Francisco chef Chris Cosentino wrapped up his recent tour through Japan—where he ate incredible sashimi and supremely crisp tonkatsu—with unexpectedly delicious looking sushi at the Narita airport.
Lobster Pasta: Top Chef alum Richard Blais cooked some puntastic lobster "shells" with old bay butter & bottarga at his Atlanta restaurant, The Spence.
Authentic Fish and Chips: Cutting-edge L.A.-based chef Ludo Lefebvre had a taste of traditional, extra-crispy fish and chips—with a side of peas for good measure—in London.
$2 Caramel Apple Cakes: Girl and the Goat chef Stephanie Izard greeted October with glazed caramel apple cakes.
Here, incredible gifts for a cause from stylish tote bags that help fund the education of Haitian children to beautiful jewelry that supports hunger relief. The artisan sweets (left) are part of a decadent set including dark chocolate-covered honey cakes and buttery Irish shortbread by Clairesquares. The gift box is sold by San Francisco's La Cocina, an "Incubator Kitchen" that supports low-income food entrepreneurs, many of them women. Browse the full slideshow for more charitable gift ideas.
Related: Chefs Make Change
Hard-core Top Chef devotees take note: Top Chef season 5 contestant Jeff McInnis (most recently of Yardbird in Miami) and a new cheftestant, Janine Booth, who makes her debut tonight on season 11 in New Orleans, will be helming Root & Bone, slated to open in New York City’s East Village in January. Taking over a site formerly occupied by an old soul food restaurant, the new spot will celebrate Southern foodways through dishes like caramelized brisket meat loaf with smoky plantain crème, sunchoke and house-made ricotta “tater tots” and Carolina Gold rice risotto with butter beans and pickled egg yolk. To pair with the chefs’ modern takes on Southern dishes, the restaurant will serve an all-American beer and wine list with a focus on craft brews from the South. The chefs are also forming a partnership with Mama’s Bar next door to offer a hip, Southern gastropub late-night menu and weekend brunch. McInnis and Booth, his chef de cuisine, arrived in town only a few weeks ago but they are already inspired by the local produce: “I live near the Union Square farmers’ market and the vegetables are just amazing,” says McInnis. “The flavor of a carrot here is so beautiful and bright. It’s very different from what I could get in Miami.” And fanatics of the crave-worthy fried chicken he served at Yardbird can rest easy: He’ll be playing with different variations on the dish at Root & Bone, experimenting with spicy, mild and crunchy versions.
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.
Instead of turning customers away, chefs are opening bars—to handle the overflow from their flagship restaurants, to try something more casual or to explore different cuisines. Here's where to visit next.
Diners waiting to eat at The Walrus and the Carpenter in Seattle can pass the time with charcuterie and cocktails at Barnacle bar. thebarnaclebar.com
In Portland, OR, Gabrielle and Greg Denton own the restaurant Ox, and now also The Whey Bar, which serves drinks like The Whey We Were. oxpdx.com
Customers can drink whiskey sours and eat wings at Whiskey Soda Lounge NY while waiting for a table at Brooklyn's Pok Pok NY. pokpokpdx.com
Cambridge, MA's Hungry Mother books up far in advance, but diners can try chef Barry Maiden's Southern food at his dive bar, State Park. stateparkcambridge.com
Chef Kelly English shows his love of New Orleans cuisine at The Second Line in Memphis, which he calls Restaurant Iris's "rowdy cousin." His recommended midnight snack: Louisiana Cheese Fries to go with a crisp pilsner. secondlinememphis.com