First, the bad news about the supercool French food festival Omnivore
, which brings its Young Cuisine world tour to New York City on June 9th: The master class series on Friday, June 10th—highlighting New York City’s Carlo Mirarchi
(an F&W Best New Chef 2011
, hurray!) and John Fraser
(What Happens When
); Paris's Giovanni Passerini
) and Jean-François Piège
); and Copenhagen's Mads Refslunch
)—is for food professionals only. Now the good news: I hear that Omnivore is giving away a few, just a few, Master Class tickets: write to firstname.lastname@example.org and use the code 'young cuisine.'
And, more Omnivore good news: you can actually taste food from these incredible chefs at Omnivore’s The F**** Dinners, at What Happens When, from June 9-11, by going here.
© Justin Chapple
Armando Manni Taking a Swig While Thomas Keller Watches On
Sluuuurrrrp…slurp…smack! Smacksmacksmack!…cough…cough, cough. Is this a four-year-old finishing a milkshake? Oh no, these are the inelegant sounds of me and F&W Test Kitchen wunderkind Justin Chapple at a recent press event, taking mini shots of what is considered by many to be the world's best (and possibly most expensive) olive oil. The slurping aerates the oil, the smacking opens up its molecules and the coughing results from the sweet burn of polyphenols (organic chemical compounds that carry both the antioxidant kick and the pleasant, grassy flavors). Italian film-director-turned-olive-oil-maestro Armando Manni
produces his extraordinary oils in small batches in Tuscany, and while it was previously only available in the US to those willing to shell out for shipping, it's now available at Williams-Sonoma stores or from their website
. Fan Thomas Keller
, whose team catered the event, is so devoted that it is the only olive oil he uses at Per Se
in Manhattan and the French Laundry
in Napa. He thrilled the crowd with small bites starring the olive oil, like a Vidalia onion crouton with an olive oil jam. He and Mr. Manni stress that these distinctive oils are not for cooking—the high heat damages the delicate polyphenols and sabotages the flavor and health benefits. Use it for dressing already roasted vegetables, drizzling over grilled steak or, like Keller, as an ice cream topping with a sprinkling of Maldon salt.
$80 for 6.8 oz exclusively at Williams-Sonoma.
© Mike Easton
Sage mafalda pasta at Il Corvo.
There’s a good reason why we’re not all eating fresh pasta every night: Making it (or making it well, anyway) is not as easy as the pros might lead you to believe. But Seattleites with pasta intimidation can now conquer their fears at Il Corvo
, the brand-new pasta shop and lunch counter within Procopio Gelateria at Pike Place Market Hill Climb. Starting this weekend, chef Mike Easton will lead pasta-making dinners (make reservations here
) the last Saturday of every month, teaching guests to roll out pastas like a delicately flavored sage mafalda
(my favorite of the different pastas we sampled here at F&W's Test Kitchen). "The classes are hands-on," says Easton, who pairs wine with each dish to shake out kitchen inhibitions. “They're more like a dinner party where you’re going to get your hands dirty in the kitchen." And those who still feel shy with the pasta roller can pick up ready-made packs of his fresh pastas at Il Corvo
, weekdays from 11 a.m. to 3 p.m.
Ferran Adria's upcoming cookbook has meals for $5 a person.
You’ve got to love a book party that features the Ace Hotel
’s DJ Huggy Bear
(his card says, “I accept hugs, not requests”). So Phaidon
’s fall preview party, at its Soho store, had excellent music. And following the success of Noma
by René Redzepi
, it's no surprise that they have a terrific fall cookbook lineup as well. That includes a new edition of the best-selling Silver Spoon
book and The Art of French Baking
, with adorable illustrations by Chocolate & Zucchini
blogger Clotilde Dusoulier
. Best of all, in my world, is The Family Meal: Home Cooking with Ferran Adrià
. The book will feature 31 staff meals from Spain’s El Bulli (Meal 7: Waldorf Salad, Noodle Soup with Mussels and Melon Soup with Pink Grapefruit). I plan to cook my way through all of them, especially because these meals average out to about $5 per person (which is about one-tenth of the cost of a cab ride to El Bulli
from the nearest town). I’ve especially got my eye on Meal 4, wherein I’ll learn the secrets to Adrià
’s Caesar salad and cheeseburger with potato crisps.
The Sidebar Project: cabinet and cocktail glasses
Anna and Andrew Hellman of Teroforma
and Darin Montgomery and Trey Jones of Urbancase
had design-savvy home mixologists in mind when they dreamed up the Sidebar Project, a liquorcabinet with its own complementary barware set. Making its debut at the International Contemporary Furniture Fair, the piece is the first in a new collaborative program, Crafted
. The idea behind Crafted is to have established design studios step out of their area of focus and work with Teroforma to create new concepts for the home. The Sidebar Project, was born from a conversation the four designers had about how tough it is to design when you don't know the context of where your piece will "live" as well as a mutual appreciation for a well made cocktail. For the collaboration, Urbancase designed the retro-style cabinet with a decorative motif that reappears as the cuts in Teroforma’s cut-crystal tumblers and cocktail glasses. At ICFF, the designers gave away drink recipes
specific to each Sidebar cocktail glass. Click here for more cocktail ideas