© John Sconzo
Alchemy of Taste and Smell Chefs Included David Chang and Wylie Dufresne.
© John Sconzo
© kate krader
Simon Doonan: In Charge of Food Splattering for Barneys Foodie Holiday Windows.
And here’s what else the newly fledged food lover Doonan had to say about his holiday windows. “For our customers, celebrity chefs are the celebrities. They’re not interested in Lindsay Lohan’s latest tribulations. They’re foodies and the culture is now foodie. I’ve started going to chef events and they’re so much more hedonistic and wild than the average fashion event.” (I want to know what chef events he’s going to.) Doonan, who credits South Beach Wine & Food Festival’s founder Lee Brian Schrager with bringing on his love for food, and Illy Coffee for helping make the windows happen and keeping his staff caffeinated enough to keep working, continues. “I love the irreverence of my new foodie friends. Now come back later when the food is adhered to the glass; I promise it will be chaotic.”
© Laura Widness
Chef Will Gilson of Garden at the Cellar playing harmonica at last year's event.
What’s the perfect dish to pay tribute to the band KISS? Beef tongue, perhaps. What about Ray LaMontagne’s “New York City’s Killing Me”? Pork belly agrodolce and foie pastrami with mayo and crispy onions. These are just a few of the music-inspired small plates that more than a dozen of Boston’s top chefs will be serving this Sunday, November 14, at the Eat Your Heart Out Boston fundraiser. The event, held at Paradise Rock Club features three local bands and chefs like Tiffani Faison of Rocca, Jamie Bissonnette of Coppa, Matthew Barros of Myers & Chang and F&W Best New Chef 2009 Barry Maiden of Hungry Mother. The chefs will each make a dish that pays homage to their favorite rock band or song (and in the past, some have even gotten on stage for impromptu jam sessions). Proceeds benefit Future Chefs, a career program the helps high school students find work and mentors in the culinary world, and Zumix, a non-profit organization dedicated to building community through arts and music. For tickets, click here.
© Nigel Parry
Matt Lightner Celebrated His Eater Award by Eating. A lot.
*Nine-course dinner at WD-50 (highlights: egg ravioli and liquid-center foie gras).
*Late-night lamb burgers at the Breslin.
*Four-hour lunch at Eleven Madison Park (highlights: chicken velouté with truffle toasts; venison with pickled cabbage).
*Eater’s after-party spread at Burger & Barrel. “[B&B’s chef/owner] Josh Capon comes out, and he’s like ‘eat the burger.’ You don’t say no to him, no matter how many courses you had at Eleven Madison.”
Wow. And what was Lightner going to do when he got back to Portland? Open up his Eater Award (actually a can of tomatoes) and make Bolognese sauce.
Torrisi's Rich Torrisi and Mario Carbone: Two Can Winners at Eater Awards
I unfortunately didn’t win in my category (honestly, who was going to beat @RuthReichl for Twitter Personality of the Year?). But I was inspired enough by winners like my heroes at Torrisi (Restaurant of the Year, New York; and Best Restaurant, National) that I’m going to hand out a few awards myself.
Best Parental Support – Christina Tosi’s MOM helped the awesome Momofuku Milk Bar crew pack up their pork bun equipment after the party.
Michael White Balances his Winning Cans
Best After-Party Host – Josh Capon, who brought everyone over to his new brew pub Burger & Barrel and then morphed into a Jewish grandmother, making all the late nighters eat second and third helpings of his epic burgers, tacos, Cuban sandwiches and, for the lucky Eater big wigs, fried chicken.
For anyone, like me, who wants to go deeper on the subject—as well as sample awesome food and cocktails from some of the best and coolest cooks and food know-it-alls from around the country—it’s all happening at New York City’s Astor Center next weekend, November 12th and 13th, at the Alchemy of Taste and Smell. Among the highlights: Momofuku’s Dave Chang and WD50’s Wylie Dufresne in a New Favorite Flavors seminar, and an ingenious flavors and aromas demo from Patterson and Top Chef’s Just Desserts star Johnny Iuzzini. Plus a big all-star opening party on Friday night and an intimate all-star dinner on Saturday. Astorcenternyc.com has more information, and tickets for all the events.
More than 40,000 people will be running this Sunday's ING NYC Marathon. Among them are a handful of NYC chefs and sommeliers. Here, they share what they've been fueling themselves with during months of training and how they plan to indulge after 26.2 miles.
Nate Appleman, former chef of Pulino's Bar & Pizzeria
Go-to workout fuel: "Lärabars and bananas."
Race goal: "Finish under 3 hours and 30 minutes."
Post race: "I plan to chow down, specifically on a large steak and a whole bag of Oreo cookies."
Charity: Harlem United
Gordon Finn, Alto
Go-to workout fuel: Balance Bars.
Favorite flavor: S'mores. "They're loaded with protein and have a low glycemic index so they don't affect my blood sugar after a run."
Race Goal: "This is my first marathon, so I don't really have a time goal; but under five hours would be a major accomplishment."
Post-race: "I am planning on having a glass of Champagne at Marea. It's right near the finish."
Charity: "I'm running for Team JDRF (Juvenile Diabetes Research Foundation); I've had diabetes for 12 years and it's a cause I feel strongly about. I only have $400 more to raise to reach my goal. Donate here.
Joe Campanale, co-owner, sommelier, Dell'anima, L'Artusi and Anfora
Go to workout fuel: "Apples and peanut butter. I eat that almost every day. I also love the whole-wheat everything bagels at Ess-a-Bagel and drink apple juice or orange juice with them.”
Race goal: Three hours and 49 minutes. "That's one hour faster than last year."
Post race: "I'm going to Dovetail for brunch directly after the marathon with a bunch of industry folks and am still figuring out where I'm going to eat pasta and truffles for dinner."
Charity: Hole in the Wall Gang
© Photo Adventures with Ed.com
Joe Campanale at the 2009 NYC Marathon
© Georgette Farkas
DBGB's Wining All Pumpkin Yankee Burger
1st Place Kitchen: Adi’s Yankee Burger Pumpkin. Every single detail was made from pumpkin, including the accompanying fries (extra credit for the grill marks on the burger).
1st Place Front of House: Zakir’s Disco Pumpkin. The only multimedia pumpkin, this one contained strobe lights and haunted-house sound effects.
© Alessandra Bulow
From left: Rory Tischler, Jon (Smooth) Varriano & Seton Rossini man the bar at The Old F&W Art Saloon
(Last year they dressed as the Simmons Family including Top Chef judge and F&W’s own Gail Simmons, Gene Simmons and Richard Simmons—no relation.)