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Mouthing Off

By the Editors of Food & Wine Magazine

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Design Dispatch

Target's New Collection Includes a DIY Beer Tasting Kit

Wit & Delight blogger Kate Arends Peters just launched a limited-edition home collection for Target, the final phase of the company's months-long collaboration with three Pinterest stars.

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Festival Dispatch

8 Excellent Moments from The LA Food & Wine Festival

Frozen Kirin Ichiban Beer

Here are eight of LAFW Fesitval 2014's best moments from chefs, fans and photographers on Instagram.

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F&W Party Dispatch

The WD-50 Anniversary Party After-Party

For every great party, there should be a great after-party.

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Cocktails

Steak House Cocktails

Steak House Cocktails

Bartenders are reviving classic cocktails with modern techniques and local liquors.

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Dispatch

Bar Crush: London’s Duck & Waffle

A few months ago when I was in London, I fell in love with a bar. Duck & Waffle is set on the 40th floor of an office building; the city views are astonishing. Even better from my point of view: The place is open 24/7. I wasn’t the only one to appreciate this opportunity to eat and drink at all hours of the day and night—star chefs Danny Bowien and Heston Blumenthal have logged time there too. Read more >

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Diary of a Line Cook

Never Step Out of the Rhythm and Into Your Head

What's More Distracting: Steak or Ego?

New Yorker Alfia Muzio, a former lawyer, currently works as a line cook at Marlow & Sons in Brooklyn.

I was overconfident. Maybe even showing off a little. There was a new guy in the kitchen, and perhaps I was a little anxious to prove that I knew something about sauté. My sous-chef had left me in her spot: expediting, plating, buffering between the front of house and the cooks. She had faith in me; I wanted to do it right! I was sure I could! So when the order for the big steak came in, I puffed out my chest a little, no sweat! I could lead the line through one big, very expensive steak! It was a slow night; I’d give that steak my full attention. If I needed back up, my sous-chef was downstairs, within earshot... Read more >

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Diary of a Line Cook

In a Basement Kitchen, There’s No Difference Between Juice and Wine

Chefs on the Line

New Yorker Alfia Muzio, a former lawyer, currently works as a line cook at Marlow & Sons in Brooklyn.

I turn my neck away from the stove. The GM is running down the stairs to the kitchen. I’ve got a sauté pan in each hand, my oven timer is blaring at me and I can smell my sweet potatoes begging to be flipped before the bacon fat scorches them. “Juice!” I yell at him. “I need some juice right now!” We’re closing in on the last two hours of Friday night dinner service. I haven’t eaten anything since early afternoon, and I can feel my blood sugar dipping. I’m losing steam and I can’t afford to. The board is full, tickets still pouring in, new tables are still being seated upstairs. While I certainly don’t have time to chew and swallow, I think I can rehydrate with a few sugary mouthfuls of juice and keep it together until the end.

Before my begged-for juice arrives, one of the servers shows up with an almost-full bottle of red wine and a few paper coffee cups. She’s bounding back up the stairs before I can thank her. I don’t even have to stop what I’m doing because my sous-chef has already poured each of us a full cup and he’s halfway finished with his, and shoving mine at me. I’m seasoning the next trout fillet with one hand and tipping that cup into my mouth with the other. It’s not quite late enough to get a little tipsy, but my body doesn’t care about the difference between wine and juice at this point. Energy is energy! I try to make it last, but there’s no point. I swallow it down and throw that fish on the fire.

Related: Once Cynical, Bourdain Now Embraces Holidays
The Evolution of a Restaurant: Mission Chinese Food

Restaurant Dispatch

Just in Time to Collect a Michelin Star, State Bird Provisions Reopens

State Bird Provision's new oyster bar.

San Francisco’s 2014 Michelin Guide ratings are in, and the single newly-starred restaurant is Best New Chef All-Star Stuart Brioza & Nicole Krasinski’s State Bird Provisions. The much-adored restaurant, which serves inventive small plates from roving dim sum carts, reopened just this weekend after 9-month remodel that expanded seating, refined the décor and added a stand-up oyster bar. “This is the more evolved, totally realized version,” Brioza says of the revamp, a collaboration with designer Wylie Price. One of Brioza's favorite details is a sleek, art-deco front door with a massive chrome handle salvaged from the space next door, where he and Krasinkski are planning to build an ambitious, multi-level restaurant called The Progress.

Related: San Francisco Travel Guide
Best New Chef All-Stars 2013
San Francisco Restaurants

Chefs Make Change

10 Highlights from Mario Batali's Honors Dinner

Jimmy Fallon has got Jeff Tweedy's guitar and Jamie Oliver on drums.

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 >

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Chefs Make Change

Mario Batali's Very Awesome Honors Dinner

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?

Let’s save the highlights for another post. Meanwhile, support the Mario Batali Foundation & Jamie Oliver Foundations!

Related: Mario Batali Recipes
Jamie Oliver Recipes
Easy Dinner Party Recipes

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Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

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.