The guidance and training a chef receives within the kitchen – particularly during those early years – often dictates the tone of his or her career, from knife skills and spices to business acumen and demeanor. Whether cookbooks or creative bios, it is always referenced where a chef has worked previously, ripples that continue to flow for years to come. Particularly when it is a great chef – Boulud, Keller, Chang – it is exciting to see the evolution, the next generation of creativity emerging from the kitchens and training, ready to build on their own dreams.
Books that cook have really evolved over the last few years. A few – like David Chang’s tale in the Momofuku cookbook of fighting anger and shingles – plunge even deeper into the cooking/storytelling vein, revealing the heart of the kitchen where memoir and measuring cup collide.
René Redzepi: A Work In Progress is teetering on that fine line as well. The Copenhagen chef’s latest release, a raw glimpse into a leader and chef, part cookbook, part year-in-the-life tale of its star player and his role within the greater team.
When Kat and I arrived at Portland International Airport on Thursday morning, long before the sun would rise, we were nearly giddy as we passed through security, ecstatic that our adventure to New York City had finally arrived. As we made our way to the gate, we noticed a monk walking in front of us, […]
I started visiting New York City when I was in my teens. My Mom and I would make it all about musicals and Fifth Avenue and living the life of city dwellers during our mother/daughter weekends to the Big Apple. She had a friend who was “connected” and invited us to town for that first […]
Most will know Ben Bettinger as the man who put Portland’s gem of a restaurant, Beaker & Flask, on the ‘must dine’ map. When the eatery opened, I was of the understanding that the restaurant, well-lauded from the beginning, was further into the heart of the city. I hadn’t considered that the nondescript building along […]
After a while, food and drink events can start to feel like they all run together. While I have nowhere near as much event experience as Jennifer, I’ve been in it long enough to know that sometimes these events can feel a little…repetitive. But when I heard about Project Zin in Healdsburg – near where […]
Today, we’re super pleased to publish this guest post from chef Lisa Nakamura of Orcas Island’s Allium Restaurant. Nakamura began as a prep cook “and eventually graduated to some pretty illustrious kitchens, including at The French Laundry and The Herbfarm”, opening Allium two years ago in the spring of 2010. Let’s begin with what most […]
Famed chef Mario Batali has announced that in order to bring more awareness to the cuts looming over the Supplemental Nutrition Assistance Program, he’s launched a campaign called the Food Stamp Challenge Friday. According to Crain’s New York, participants in the challenge will live within the constraints of $31 for an entire week of meals […]
Chef Aaron Barnett’s French-inspired restaurant, St. Jack, is what I like to imagine as the connection where Portland and Lyon meet. The menu is produce-heavy, the decor a delicate interior design, yet the kitchen isn’t afraid of hearty meat dishes (fried tripe, escargot and bone marrow, without shame, thank you). It’s a welcome combination of […]
When Maui calls, you have to answer. Since my last magical visit to the island, I’ve dreamed of nothing but palm trees and the warm breeze that greets when you when arrive. The solitude of cruising down a sunny two-lane, oceanside highway. The welcoming ‘aloha’, the thoughtful ‘mahalo’.
I was nearly through my meal at Staple and Fancy in Seattle’s Ballard neighborhood when I met chef Ethan Stowell for the first time last fall. Friends with my dining companion, spirits man Rocky Yeh, Stowell stopped by our table that evening after returning from a catering, weary but friendly. General chitchat commenced, shifting from off-site […]