Daily Blender

June 10th, 2008

Chefs Offer Insight at JBA

Amidst the clinking champagne glasses and photo ops of Sunday night’s James Beard Awards, WSJ took the opportunity to gather a few thoughts on how chefs are adjusting to soaring food costs.
Chef Michael Psilakis of Anthos, which was nominated for Best New Restaurant, offered:

“The key is to find multiple uses and to use every last thing that […]

By Rob -- 0 comments

May 23rd, 2008

Boo-hoo for Nobu?

During our trip to Las Vegas a few years back, my husband and I had to make a stop at Nobu Las Vegas for dinner. While my semi-claustrophobic husband was unamused by the packed house, I was happy with my five inches of personal space and warm sake. The food? Marvelous. The vibe? Close and […]

By Jennifer -- 0 comments

May 12th, 2008

Fines For Non-Local Ingredients?

Juliette Rossant of Superchefblog.com posted this week about the recent bruhaha surrounding celebrity chef, Gordon Ramsay. Apparently, Ramsay is making a huff about restaurants that utilize non-local produce, relying mainly on foodstuffs carted in from all over the world. In fact, he suggested that restaurants should be fined for their national and international ingredients.
In this […]

By Jennifer -- 3 comments

May 6th, 2008

Amuse Bouche

The restaurant industry is heavy on ego and for a few of us who discuss the current events there is sometimes the compelling notion that flexing our muscles against our subjects will bring civility to the land.
Yesterday was a variant of that day.  With a saturation that would make Chang’s pork buns consider a sauna […]

By Rob -- 1 comment