The gregarious ginger-haired Sarah Simmons sat two rows in front of me on the airport shuttle to the 2010 Cayman Cookout, her wide-brimmed white sun hat resting comfortably on her head as she chatted with her accompanying friend. Though I didn’t know it at the time, Simmons was there as a guest of Food & Wine that weekend, enjoying the perks and posing for pictures as winner of the magazine’s Home Cook Superstar contest. She introduced herself somewhere along the way, her true Southern charm shining through, and we became …

There is a majestic magic to New York’s Le Bernardin.
Before arriving in New York in 2008 to attend my first New York City Wine & Food Festival, I preemptively made pre-theatre reservations at the famed seafood restaurant. Dining with my mother, the decor of the room, the bustle of the service staff, and the grandeur of each dish left a marked impression. Meeting chef Eric Ripert during the dessert course, as we enjoyed pastry chef Michael Laiskonis’s signature egg, only added to the magnificence of the visit.
Founders Maguy and Gilbert …

Not mere hours after I found myself waiting for a slice of pizza, examining the pizzeria’s menu, and wondering how many people were still drinking PBR, I stumbled across a recent article in Nation’s Restaurant News that says, lo and behold, canned beers are in.
Perhaps thanks to hipsters across the country, aluminum cans of yesteryear are popping up on more and more menus, according to the article. Bars like the Midwest’s Cans Bar & Canteen, which features a wide range of canned beers, from the popular Pabst Blue Ribbon to …

The latest issue of Australian Gourmet Traveller features a review on chef Gordon Ramsay’s first Australian location, which is surprisingly two restaurant concepts in one spot. With a development price tag of nearly $300 million, Ramsay’s maze and maze grill opened in Melbourne in mid-April to mixed reviews.
According to the GT article, maze, the more formal of the two dining rooms, delivers dishes that are “all about exact cooking, clean flavours and precise presentation”, with Australian favorites making their way to the menu.
The Aussie flag is raised over dessert with …

Sadly, the saga of New York’s historic Tavern on the Green continues. According to Crain’s New York, restaurateur Dean Poll, who won license of the landmark restaurant in Central Park in 2009 when the LeRoy family lost their hold on facilitation of the location, failed to reach an agreement with the city and restaurant worker’s union in order to move forward with the re-opening of the famed eatery. Despite the city’s initial praise of Poll’s plans to renovate the location, talks over classification of workers as well as a formal …

Seattle chef Jason Franey of Canlis was in New York this weekend to bring a piece of the Pacific Northwest to the James Beard House. A former executive sous chef of the highly-rated Eleven Madison Park, Franey was surrounded by family and friends for the event, from Mark and Chris Canlis to food writer Francis Lam and EMP’s chef Daniel Humm. Also on hand, Bill Whitbeck of Taylor Shellfish Farms, Tracey Baker of Gleason Ranch, and Tracy Smaciarz of Heritage Meats – all purveyors of delicious foodstuffs for Canlis as …

Chef Eli Kirshtein, a former “cheftestant” on Bravo’s Top Chef, has made his way out of Atlanta and into the Big Apple as guest chef for NYC’s Solo Restaurant. The talented chef from down south will be guesting in the kosher kitchen located in the Sony Arcade in midtown Manhattan, helping to “take Kosher cuisine to a new level.”
Said Joey Allaham, owner of Solo Restaurant, “We are privileged to have him in our kitchen and excited to see how he blends his already unique style with our New American Kosher …

Even with applause and accolade, Chef Eric Ripert has kept his culinary kingdom rather manageable. With restaurants in only a handful of cities across the East Coast – D.C.’s Westend Bistro, Philly’s 10 Arts, and Blue on Grand Cayman Island – Ripert has the recognition without the schedule, present most nights in the kitchen where he found fame, the Michelin-starred Le Bernardin.
A classically trained chef and military veteran, Chef Ripert began at the New York City restaurant in the early 90s, taking on the role of executive chef after original …

In a year of restaurant failures and falls, few have maintained their steady climb to greatness. Offering a unique dining experience with spectacular food and service, New York’s Hill Country Barbeque Market is one of those few who have continued their ascention without interruption.
Sticking with hearty BBQ favorites and all the fixin’s, Hill Country has become a popular destination for celebrities and locals alike. As COO and Operating Partner, John Shaw has been imperative to that growth. With his original start in film, Shaw has developed a solid background in …

Welcome 2010! Joining a long list of fellow revelers, you might be staring at this column through blurry eyes and dull head pain. Pull yourself together and get thee to one of my picks below to turn that frown upside down. And best wishes for this new year.
1) Portland’s St. Honoré Boulangerie. Celebrating the French Epiphany, the Stumptown bakery is offering a traditional la Galette des Rois, or the Kings’ Cake, a delicious puff pastry is filled with frangipane, a blend of almond and custard cream. The pastry is only available …

I think the best part of being a food writer are the stories within each restaurant. I like the tales of how the food was developed, grown, retrieved, placed on the plate. How the flavors were picked to highlight ingredients in season or chosen to represent the chef’s hometown. I’m always curious about the décor – what sets the mood, the thought put into chairs, tables, lighting, colors. I like to watch the coordination of the front of the house, from chef to maitre’d to sommelier to server to guest. …

Traveling to New York this past weekend to visit the 2009 Food Network New York Wine & Food Festival, I have to admit I probably spent more time dining at all the wonderful restaurants than actually attending any festival events. Given that Daily Blender is a little more food and business than Food Network, I picked my events and activities accordingly, visiting great restaurants like Apiary and Rouge Tomate, and attending a few of the festival highlights, including former New York Times restaurant critic Frank Bruni’s chat with Eater‘s Ben …

According to a recent Zagat survey, more restaurants opened in New York this year than the number of restaurants who shuttered their doors. Despite closings from big names like Payard and Tavern on the Green, survey results show that 157 ‘notable’ restaurants opened this year compared with 102 that closed. The survey also notes that overall pricing of a meal in New York actually rose 2.5% even with so many hot spots cutting back on expensive food items and offering lower-priced prix fixe meals. However, while restaurants continue to open, …

After a whole host of recent wage lawsuits, some including big culinary names, New York restaurant operators and owners are finally seeking more clarification regarding wage practices. According to Nation’s Restaurant News, points of discussion include how overtime rates are calculated for tipped employees, more specific guidance on tip sharing and tip pooling, and possibilities for mandatory tip pooling.
“A lot of issues came to a climax this year, and certainly there is a need for change,” [labor attorney Carolyn] Richmond said. “The amount of class-action lawsuits has [skyrocketed]—just look at …

When it’s good, it’s good. But when it goes bad…
The discussion all weekend long, at least amongst the food blogging world, was the Great American Food & Music Fest. Hosted by Serious Eats, the inaugural launch of this California food fest certainly went down in history, but it won’t be remembered fondly. In fact, from bunk wristbands to long lines, it seems the food festival wasn’t as hot as promoters had hoped. Admission was ‘a nightmare’, food vendors ran out of food, and guests were livid – with some paying …