I arrived in this weird Pacific Northwest city back in the early 2000s, settling into a house in Portland’s then-undesirable Northeast neighborhood. I remember being pretty dismayed with the food options in the area, venturing out one night, determined to find a great restaurant nearby. Thankfully, I stumbled upon a dimly lit corner spot on Fremont Avenue, where the menu at Acadia pulled me in, full of seafood and Cajun spices, and I stayed for both dinner and dessert.
Tag: Thomas Keller
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.
Today’s Food Newsbits: Food Carts at NYC’s Tavern; Humane Society Takes On Krispy Kreme; Keller Talks Business
Over the last year or so, I’ve been following the saga of the famed Tavern on the Green – mainly because it’s been such a landmark eatery in New York for so long but also out of curiosity on the evolution of its location from a business standpoint. After an ugly battle over the facilitation […]
When I arrived in Aspen this year, the weather greeted me with a big smile and a warm hug, with sun shining across the flourishing green mountains. In what I consider to be icing on a year of cake, I was thrilled to be invited back to the picturesque Colorado town to cover the 2010 […]
All the dreary winter weather certainly has me Aspen dreaming this week. Tickets recently went on sale for the 28th Annual Food & Wine Classic held in Aspen every June, and I’m already thinking about the lush mountains, the clean air, and the beautiful blue skies that surround the fabulous event. The Food & Wine […]
When I started this Friday Five, I was thinking I’d just jot down a few of the restaurants I’m still needing to visit. As I started compiling my wishlist, however, it grew until it became more of a collection of culinary treks I’d like to make – and all the restaurants I want to hit […]
Day one of the Cayman Cookout included a whole host of memorable events from a cooking demo with Chef Eric Ripert along the stunning Seven Mile Beach to a sunset rum tasting aboard a beautifully restored ‘pirate’ ship. I started the day at a cooking demonstration presented by Chef Grant Achatz, owner and executive chef […]
Fine, fine, I admit it. I don’t cook. The cookbooks on my shelves are either signed by people I admire or misdirected Christmas gifts from well-meaning folks who didn’t know my true side. I can do the basics – grilled cheese, meatloaf, maybe a pie. I just tend to leave the big stuff to the […]
Chef David Chang’s Má Pêche, the much-ballyhooed fifth location for the Momofuku chef, is slowly offering peeks at what the famed chef has in store. Taking a spot at the midtown, nearly renovated Chambers Hotel, the new space will have a variety of duties, including, but not limited to, room service for hotel guests. Serious […]
Today’s Food Newsbits: NY Restaurants Continue Growth, Michelin Reveals 2010 NY Stars, Alice Waters on Gourmet
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 […]
Owner of CCOF-certified Jacobsen Orchards and Yountville Seeds, Dr. Peter Jacobsen has been providing organic food stuffs exclusively for Chef Thomas Keller’s The French Laundry for the past eight years. Despite his connection with fame, he made a lasting impression at the 2009 Food & Wine Classic in Aspen Farm to Fork presentation by inviting the everyday citizen into the world of farming. Handing out packets of basil seeds to visitors, he noted, “Making food and farming is very personal for the person. The definition of the farmer is being redefined – a farmer can be someone who is simply growing basil on their windowsill. That little step can eliminate the fear of farming and be the necessary baby step toward changing our food systems.”