My F&W
quick save (...)

Mouthing Off

By the Editors of Food & Wine Magazine

RSS
Charity

Recap: Dave Chang and Daniel Boulud for Hurricane Sandy

default-image
Dave Chang and Daniel Boulud at their fundraising event to support Hurricane Sandy relief.

Courtesy of Daniel Boulud

The dinners and food-related events to assist Hurricane Sandy victims are still coming fast and furious. Like Eleven Madison Park's benefit to help rebuild the DUMBO restaurant Governor on November 20th. I applaud every single person who has done something in the kitchen or out of it, to help and urge everyone to keep up their great efforts.
 
I don’t know how most of those fund-raising meals came about. But I did hear the backstory of Momofuku and Café Boulud for NYC, the $495-per-person, one-night-only extravaganza which raised thousands of dollars for the Red Cross on November 2nd. And I got this groovy photo. So I wanted to tell the story.
 
The Players: Superchef Daniel Boulud and Momofuku’s Dave Chang. And Ben Leventhal (Eater.com’s co-founder and food-world rainmaker) who had the idea to bring downtown uptown, then got Boulud and Chang together. Along with Café Boulud chef Gavin Kaysen and a bunch of Momofuku staff who wanted to do something, but couldn’t because their downtown restaurants were closed.
 
The Location: The elite Café Boulud (a place where Chang was once a harried line cook).
 
The Complications: Chang was in Toronto during the Hurricane; his return flight was repeatedly cancelled. So the chef jumped in a rental car and drove back to NYC. Stories of speeding tickets and empty gas tanks can’t be confirmed or denied.
 
The Café Boulud & Momofuku Menu:
scallop - chick-pea miso, tamari
matsutake agnolotti - buckwheat, french toast
veal sweetbreads - yuzu kosho, labne, asian pear
foie gras - lychee, pine nut
duck - wild rice, apple, brussels sprouts

To book seats at Eleven Madison Park's dinner in support of Governor restaurant on November 20th, call 212-995-0905.

And for more on Boulud and Chang, and another great photo of the two together, check out the Toronto story in the December issue of F&W (I happened to write it).

Related: Learn about #DineOutNYC
Daniel Boulud Recipes
David Chang Recipes

 

Expert Guide to Mobile Restaurants

NYC's Vendy Superstars Name the Best Food Trucks

default-image
Ceviche at Pestle & Mortar // © Jasmin Sun

Ceviche at Pestle & Mortar // © Jasmin Sun

“Especially in NYC, you don’t always have time to eat at a restaurant—sometimes you just need to grab something and go,” says Will Edwards of Peruvian-inspired Pestle & Mortar, which was among the finalists for best market vendor at the eighth annual Vendy Awards on Saturday.

In an act of meta proportions, F&W asked some of the amazing street food specialists attending the awards event for food truck recommendations of their own. They’re not part of any foodie craze, they’re not Plan B-career types. They’re auténtico, and they’re super delicious. »

read more
Trendspotting

3 Southeast Asian Restaurants to Try Now

default-image
Chef Grace Nguyen of Asian Box, Palo Alto

© GoodEye Photography

Southeast Asian cuisine is inspiring some of the coolest new restaurants in the U.S. Here are some places to try now. Read more >

read more
Where to Go Next

Multimedia Meals in Spain

default-image
Multimedia Meals: 41 Degrees

© Javier Milara.

Two Spanish restaurants are partnering with mixed-media artists to bring gallery-worthy experiences into the dining room.

Read more >

read more
Trendspotting

The Path to Southeast Asia

default-image
The Path to Southeast Asia

© Kate Hazell

In this essay, writer Josh Ozersky tells why US restaurant-goers are trying the real flavors of this region. Read More >

read more
Restaurants

Brewmasters Unite with Bread Bakers and Musicians

default-image

F&W's July issue takes a look at interesting food collaborations across the country.

Bay Area Food Chain

© Eric Wolfinger, Antonis Achilleos.

Linden Street Brewery + Tartine Bakery (Photo)
This delicious collaboration began with a micro-organism: the sourdough yeast strain used for Tartine Bakery’s bread. That yeast ferments a Linden Street Brewery red ale, which goes into the sausage stew chef Nick Balla makes at Bar Tartine.

Dogfish Head + Hip-Hop
Dogfish Head brewmaster Sam Calagione has made beers inspired by Miles Davis and Pearl Jam. His latest is a beer-cider hybrid, created with Dan the Automator of hip-hop group Deltron 3030 and named after one of their songs: “Positive Contact.” The brew comes as part of a box set, with a vinyl EP and recipes from star chefs. $60; dogfish.com.


Read more from the July issue >

Insider Guide

Danny Bowien's Chinatown

default-image
Danny Bowien in Manhattan's Chinatown; Photo: Jasmin Sun

Danny Bowien in Manhattan's Chinatown; Photo: Jasmin Sun

May has been busy for Mission Chinese Food chef Danny Bowien. He was nominated for a James Beard Foundation Award for rising star chef; previewed dishes like Sichuan peppercorn-coated chicken wings at F&W's offices; and last week, officially opened the NYC outpost of his San Francisco-based restaurant for lunch and dinner.
 
Bowien recently found an apartment near the new restaurant, but he's no newcomer to Chinatown—which he explored while living in the city prior to the launch of his West Coast flagship. He took us on a tour of this fantastic food neighborhood and revealed his favorite places to eat off-duty. "You have to get them to put their handmade pulled noodles on top. That’s the best thing in the whole world.”

read more
Restaurants

Andrew Zimmern's Grilling Favorite

default-image

Bizarre Foods host and F&W contributing editor Andrew Zimmern discovered mind-blowing Filipino chicken near San Diego.

Andrew Zimmern

© Ethan Hill

National City, CA: Tita’s Kitchenette

“Food from the Philippines has not caught on in the US with the same fervor as other South Asian cuisines. But it’s starting to, thanks to large expat communities in towns like National City, just outside San Diego. It’s home to Tita’s Kitchenette, a point-and-order cafeteria owned by the same family for 20-plus years. At any one time there are two dozen dishes available. You meander down the line, tray in hand. Remember back in grade school? Here, the lunch ladies are Filipino grandmas, and everything they cook is exquisite—the sweet potato-shrimp fritters are as good as any I have ever tasted outside of the Philippines. But the grilled meats are the best. Golf ball-size nubbins of chicken and pork are marinated in a soy-lemon-pineapple bath, then grilled in small batches so that nothing sits for longer than a few minutes. They’re ethereal: treacly and tart, tangy and smoky. Tita’s opens at 6 a.m., and lunch is available early for people who need to grab something on their way to work.” 2720 E. Plaza Blvd. Ste. E; 619-472-5801.

Check Out F&W's Exlusive Series: Andrew Zimmern's Kitchen Adventures

Restaurants

Chef Picks: Favorite Asian Restaurants

default-image

The annual LUCKYRICE festival held at the beginning of May in New York City showcases Asian food created by local chefs who cook or simply love the cuisine. Here, Food & Wine reveals where these chefs satisfy their Asian food cravings. "We go there every Sunday before staff meal to eat before Sunday service. We're there a lot." >>>

read more
Summer

Restaurant Trends: Custom Grills

default-image

F&W showcases tricked-out custom grills at restaurants across the country.

Tertulia chef Seamus Mullen

Courtesy of Seamus Mullen

Grillworks
At New York City’s Tertulia, Seamus Mullen (photo) uses Grillworks’ Argentinean-inspired setup. The angled surface funnels juices and fat into a basting pan, preventing flare-ups.

Norcal Ovenworks
NorCal’s adjustable grills come in extra- large sizes; Rachel Yang at Seattle’s Revel lowers the grate deep into the firebox to slow-cook whole lambs.

Josper
When Christopher Kostow recently renovated the kitchen at Napa Valley’s Meadowood, he installed this Spanish Josper grill-oven hybrid, which mixes live-fire grilling with superhot roasting.

J&R Manufacturing
Wolfgang Puck installed J&R grills at his four Cut steak houses. The cement-lined firebox prevents the kitchen from overheating.

Related: Ultimate Guide to Summer Grilling

advertisement
The Dish
Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
The Wine List Weekly pairing plus best bottles to buy.
F&W Daily One sensational dish served fresh every day.
advertisement
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.