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By the Editors of Food & Wine Magazine

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Introducing: The Parm Dog at PDT

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The salami-and-pepperoni-topped Parm Dog is Coming to PDT.

kate krader

It's the NBA finals and the Big Three are dominating conversation. For the Miami Heat: LeBron James, Dwyane Wade, and Chris Bosh. For the Oklahoma City Thunder: Kevin Durant (hero), Russell Westbrook, and James Harden.

In New York City, I like to think that we have our own Big Three. Rich Torrisi and Mario Carbone, the geniuses behind Torrisi Italian Specialties and Parm (and Food & Wine Best New Chefs 2012, yippee!), have teamed up with Jim Meehan, who helms the outstanding cocktail bar PDT (and edits F&W Cocktails 2012). Introducing: the Parm Dog. (Well, that's not the actual name; the real name is being decided as we speak.) Here's Carbone on the delicious, messy hot dog, which features some of the great hits on the Parm Italian combo sandwich: "It's Genoa salami and pepperoni rolled up. The toasted bun gets a slick of our spicy [B&G hot sauce] and it's topped with a slice of provolone, shredded lettuce and sliced tomato. Finally it get our Italian salad dressing and sliced b&g hot peppers."

The Big Three: Rich Torrisi, Jim Meehan & Mario Carbone.

kate krader

And here's Torrisi on creating a hot dog for PDT, an honor that has also gone to elite chefs Wylie Dufresne and David Chang: “We tried to doggify everything on the Parm menu,” says Torrisi. “We liked this best.”

The Parm Dog will be coming to PDT soon (let's hope for the end of June).

Related: Torrisi Italian Specialties' New York State of Mind

F&W Best New Chefs 2012

Cocktail Party Tips from Jim Meehan

 

 

Chefs

What You Need to Know About Rene Redzepi Mad Food Camp

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Noma's Rene Redzepi is About to Host his 2nd Annual MAD Food Camp.

It's food festival time!! Well, it's always food festival time these days; but some big hitters are coming up, so take note. Next week it's the 30th Anniversary of Food & Wine Classic in Aspen. And just a few weeks later, over in Copenhagen, comes MAD2 from René Redzepi of Noma; it's his second now-annual MAD Food Symposium, aka Food Camp. Plate online said it really well: Redzepi can do pretty much anything he wants these days. He can appear on the cover of Time magazine, he can tweet out moose head photos as potential dinner ingredients. And he can host the MAD Symposium and have it quickly becomes the gold standard of chefs conferences.

If you missed the first MAD Food Camp—and you're in the food world—take note of the festival, taking place July 1 - 2. Some of the A-list chefs who have already RSVP’d yes for MAD2: Ferran Adrià, St. John’s Fergus Henderson, Mission Street Chinese’s Danny Bowein, WD50’s Wylie Dufresne, Pujol’s Enrique Olvera. Here’s what René has to say: “There will be a great collection of people; it's going to be an exciting couple of days. We already have a few new surprises in store for those coming!” Here’s what Momofuku's Dave Chang, who may or may not somehow make an appearance has to say: “At Mad festival you don’t know what’s going to happen. Last year, there was a family meal. René had Michel Bras making vegetables, Magnus Nilsson cooking oysters, Ben Shewry preparing an egg dish. And the food critics were the sous chefs. It was an extraordinary spread.”

For more details, go to: www.madfood.co

Date: July 1 – 2, 2012
Location: Refshaleøen, Copenhagen
Theme: Appetite
Ticket price: Approximately $350 (includes entry on two days plus breakfast, lunch and drinks on both)
How to purchase the few tickets that are left: contact Ali Kurshat Altinsoy at aka@noma.dk

Related: World's 10 Life-Changing Restaurants

The Creative Lives of Chefs René Redzepi and Daniel Patterson

Dave Chang

Chefs

Christina Tosi Eats Her Vegetables for New Taste of Upper West Side

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Momofuku Milk Bar's Christina Tosi.

Gabriele Stabile

First of all, a round of applause for Christina Tosi, the Momofuku Milk Bar star and brand-new, James Beard Award–winning Rising Star.

Tosi is, of course, best known for getting New York City addicted to buttery Crack Pie (even my trainer can’t stay away from it). But next Wednesday, May 16, Tosi will be up to her pastry counter in vegetables. That night, the Vegetables at Dovetail dinner kicks off the fun-filled New Taste of the Upper West Side festival; the festival is co-hosted by F&W hero, Andrew Zimmern. The five-course vegetarian dinner will be prepared by some of the city’s great chefs: Dovetail’s John Fraser, Ed Brown, F&W Best New Chef Missy Robbins, Top Chef winner Harold Dieterle and, of course, Tosi.

If you want to confirm the high vegetable quotient of the dinner, here’s a sneak peak at the menu:

*Avocado salad with ramps, watercress and eggplant (Fraser)
*Quinoa-crusted white and shaved asparagus with morels and egg yolk emulsion (Brown)
*Barley risotto, nettles and formaggio fresco (Robbins)
*Raviolo with spring vegetable "pockets" and spring truffles (Dietrle)
*Coach Farm triple cream cheese with truffles and grapes (Fraser)
*Tristar sorbet, celery root ganache and lovage (Tosi)

Besides seeing all those terrific chefs in action, there’s this: Proceeds from the evening go to New York Sun Works, a program that improves students' understanding of environmental science in urban schools. Fraser is super involved with this great program, which brings greenhouse science labs to the schools and teaches students how to grow hydroponic vegetables.

Tickets are $195; they’re available at New Taste of the Upper West Side.

Related:  Chefs Make Change
Vegetarian
Healthy Vegetable Dishes

 

Chefs

The Worlds Third Best Chef: The Movie (Mugaritz B.S.O.)

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Chef Andoni Luis Aduriz of Mugaritz

Per-Anders Jorgensen courtesy of Phaidon Press

It’s been an action-packed restaurant award season. Earlier this week, the James Beard Foundation lavished awards on restaurants like Manhattan’s Gramercy Tavern and bars like PDT in New York City (yay for PDT's Jim Meehan!). Last week, the World’s 50 Best Restaurants handed out honors. Number 1 was Noma in Copenhagen (yay for chef René Redzepi!), followed by El Celler de Can Roca, Girona, Spain at Number 2.
 
The world’s Number 3 best restaurant is the astonishing Mugaritz in San Sebastián, Spain where chef Andoni Luis Aduriz promotes naturalism in cooking. (He’s famous for serving potatoes that look exactly like rocks on a beach.) Everyone should go there immediately to sample his food. For those who can’t get a flight/reservation to Mugaritz right this moment, here’s fantastic news.
 
First is Andoni’s gorgeous upcoming book, Mugaritz. It’s especially helpful for scientifically minded cooks who want to make a dish called Crunchy Milk Sheets with Sweet Beans, Ice Cream of Citrus Peel and Orange Blossom Water. But it’s also mesmerizing armchair reading, not just for the photos, but also for the way he documents concepts like the evolution of a food idea.
 
Second is the new movie, Mugaritz B.S.O., which is being screened Thursday night, May 10, in Manhattan at Lincoln Center, before it goes to Toronto on Friday. For three years, musician Felipe Ugarte studied Aduriz’s cooking – now Ugarte has put the preparation of dishes, from start to finish, to music. Some of the dishes in the film are straight from the book. For instance, for "Piece of Veal, roasted and perfumed with vine cutting embers" (pages 113-114 in the book, if you’re checking), Ugarte mimics the texture of the charred veal by layering the sounds of the fire with back up vocals from a young choir. Here's the added benefit: Aduriz himself will be at the Manhattan screening and for a Q&A. And here's the super-plus benefit: At the screening, you can also buy that gorgeous book weeks before its actual release date, and get him to sign it for you.

Related: World's Most Beautiful Dishes
Vegetables: What Spain's Most Creative Chefs are Obsessed With
Madrid Fusion: Where Chefs Go to See the Future

Charity

Godiva + Lauren Bush = Fantastic New Feed Bags

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Lauren Bush with her fabulous new Godiva Feed 10 bag.

Amanda Schwab/ Starpix

Just in time for Mother's Day, Godiva has teamed up wiht Lauren Bush to offer groovy Feed 10 bags. Read more>

 

 

 

 

 

 

 

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Beer

Business Help for DIY Dreamers

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Jim Koch of Sam Adams with brewers from Roc Brewing

Courtesy of Boston Beer

Jim Koch of Samuel Adams knows that starting a food or beverage business is hard.

Here, Koch tells F&W what he's doing to help small businesses>

 

 

 

 

 

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Restaurants

And the Winner of the World's 50 Best Restaurants Is...

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The World's 50 Best Restaurants

 

World’s 50 Best Restaurants, which will be announced Monday, April 30th at London’s prestigious Guildhall.

Here is the buzz on who’s going to be #1 on the list of World’s 50 Best Restaurants>

 

 

 

 

 

 

 

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News

Brooklyn's New Food-Focused Music Festival

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GoogaMooga Musical Festival

Photo: Adam Macchia


Superfly
, the team behind the ultracool music festivals Bonnaroo (in Tennessee) and Outside Lands (in San Francisco), is at it again, launching a free food-focused musical extravaganza in Brooklyn this spring. Its newest project, just announced today, will be called The Great GoogaMooga (old-school DJ slang for "awesome"), and will take over the Nethermead area of Brooklyn’s Prospect Park on May 19 and 20. Read more about GoogaMooga >

 

 

 

 

 

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Restaurants

Mario Batali’s Pang Charity Sandwich

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© Alexander Jorgensen
First Look at the Batali Pang at Num Pang.

By now you must know that F&W loves when chefs work to change the world through charity programs. We also happen to love Mario Batali. And sandwiches. Add that all up, and here’s what you’ve got: Batali creating a limited-edition sandwich for charity at the excellent Cambodian sandwich shop Num Pang in Manhattan’s East Village. It’s the inaugural sandwich for Num Pang’s Guest Chefs Give Back. The program was created by Num Pang owners Ben Daitz and Ratha Chaupoly; look for new big-name cooks and their sandwiches in the coming month.
 
First up, the Batali Pang. It’s an awesome combo of Brooklyn-made cotecchino sausage, balsamic pickled onions and sheep’s milk cheese, mixed with more traditional Num Pang ingredients (homemade chili mayo, pickled carrots, cucumber, cilantro), served on a toasted semolina baguette. On sale from February 15-March 15, it’s going for $9.75; proceeds will be split between The Food Bank for New York City (one of my personal favorites) and The Cambodian Children’s Fund.
 
For more details and a cute pic of the principal players, go to Midtownlunch.com.

Chefs

Wacky Food Trends for 2012

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© John Kernick

By Kate Krader, Restaurant Editor

Now that we’re a month into the New Year, it’s time to stop talking about a 2012 diet. That moment is gone. Instead of giving up foods, wouldn’t it be great to bring some new things into your life: squirrel, fish bones, black water. Here’s a few things you should start eating immediately to be on the cutting edge of the food world.

Chocolate-Covered Sprouts. Last year Frito-Lay began putting natural foods in their snacks. (Brief round of applause for them.) Now comes junk food that’s having even more of an identity crisis. Lulu Chocolate’s Smoked Sea Salt Almond raw Organic Chocolate Bar (that’s a mouthful) is made with sprouted almonds—sprouts being a supercool health foods these days. Is that better than Shiloh Farms Dark Chocolate Covered Sprouted Almonds? There’s only one way to find out.

Fish Spines. We’ve come a long way from the days when nose-to-tail was a novelty (back in the olden days, about 8 years ago). Even fried fish bones are now almost as ubiquitous as sliders on menus, at least in NYC where I live, at places like En Japanese Brasserie and Brooklyn’s Isa in Brooklyn. The new frontier is fried fish spines. At Blue Ribbon Bar & Grill in midtown Manhattan, they serve specials like fried wild eel spine—it’s the size of a pencil. They’re also eating the gills from wild king yellowtail: first they dehydrate them, then they fry them, and serve them “just for fun,” says Blue Ribbon Manager Rich Ho.

Unnaturally Black Foods. Black foods are nothing new. So it’s foods like squid ink pasta, blackout cake and black sesame seeds (what I like to think of as “naturally occurring black foods”) that have paved the way for this new breed of black foods. Specifically the jet black burger buns that anchor the “Darth Vader” burger which will debut this month at France’s fast food chain, Quick. And of blk., the black health water that’s the brainchild of Albie and Chris Manzo, who you know from the Real Housewives of New Jersey. Like the Manzo brothers, you might not understand exactly what makes the water black, but is that really the point of this water? No, it’s not.

Random Animals. Recently some high-profile people in the food world have offered opinions on what we can eat in the name of causes like saving the planet, and pushing boundaries. Rene Redzepi, chef of Noma in Copenhagen, aka the world’s best restaurant, recommended that people in the States start eating squirrel (he hashtagged them “rabbit of the sky” on Twitter). And Bizarre Foods hero Andrew Zimmern came back from a trip to Beijing energized by a 10-course donkey tasting. “Donkey should be on everyone’s plate in 2012,” he says.

More from Food & Wine:

50 Best Bars in America

Best Pizza in the U.S.

Best Fried Chicken in the U.S.

Andrew Zimmern's Kitchen Adventures

Super Bowl Recipes

(pictured: Black-Sesame Salmon Balls)

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