The wife-and-husband team of Violeta Edelman and Robb Duncan are the creators of Dolcezza , the local artisanal gelateria. They now have three stores in Georgetown, Bethesda and Dupont Circle and also sell their amazing flavors at area farmers markets
Continue reading here:
Chef Five Bites: Violeta Edelman & Robb Duncan
Acquamara has arrived in London, in an exclusive deal with the famous J Sheekey Oyster Bar in Covent Garden. Richard Kirkwood, head chef at J Sheekey, decided to introduce it into the Oyster Bar menu first,and Acquamara founder Andy Inglis was lucky enough to be there, sitting at the bar, watching (and smelling) mussels being cooked in his product, Hebridean seawater, wondering how it was simultaneoulsy possible to feel that he coudn’t have been further away from Berneray, and to feel so close… Sheekey’s is, he decided, the natural home for Acquamara: full of worldly and cosmopolitan people who know and appreciate their food
See the original post here:
Acquamara hits London!
Last weekend, I made my way to the annual Taste of London Festival . Held every year in Regents Park, Taste of London is a celebration of the best gourmet food, Michelin-starred chefs and restaurants the capital has to offer. Luscious vegan cakes at the Global Fusion Bakery With over 40 mini-restaurants, gastronomic delicacies and samples galore, and cooking demonstrations by top chefs such as Heston Blumenthal (his molecular gastronomic creations would make Willy Wonka look like an amateur), Rick Stein, the dishy Tom Aikens and Rachel Allen, it’s like the fashion week of food
View post:
The Taste of London
As a cook, as in all other professions, when you do something long enough, you achieve a kind of zen, a level of contentment that surpasses even the performance of even your best bedmate. And it is not an exclusive feeling that only professional cooks enjoy. On a daily basis anyone who can handle a knife and have good tastebuds and olfactory senses achieves moments of enlightenment at one moment or another
Read more from the original source:
Philosophy of cooking
Egglands Best Eggs Food Blogging Event At Institute of Culinary Education (ICE) NY A few years ago, as I was flipping through the TV channels, I caught a short segment of Martha Stewart giving a live demo on making homemade pasta. As she was making the dough, she suddenly went off on a short little rant about how the fresh eggs from her garden hens make all the difference and that the pasta’s color and texture is all about her hen’s eggs
See more here:
Egglands Best Eggs Food Blogging Event At Institute of Culinary Education (ICE) NY
Some people – the irritating gits – are born over-achievers. Normally the CV and career path of chefs is of little interest to anyone other than the most obsessive restaurant geek (that would be me, then), but how the Ledbury came about is a glowing tribute to the talents of one of our most exciting young cooks. Brett Graham arrived in this country (according to my sources ) in 2000.
View original post here:
The Ledbury, Notting Hill
BEVERLY HILLS — Next Tuesday Barbara Fairchild , Editor-in-Chief of Bon Appetit will host a super shmancy dinner at The Bazaar and Mr. Jose Andres himself will be in town to do the cooking. Top LA chefs like Karen and Quinn Hatfield, Suzanne Goin, Susan Feniger, David Lentz, Mary Sue Milliken, Matt Molina, Mark Peel, Cat Cora and Nancy Silverton are slated to attend, plus Giada De Laurentiis and a slew of other celebs.
Read the original:
EaterWire: Barbara Fairchild Gets Cocktail Named After Her At The Bazaar, SugarFISH Downtown, MORE!
A producer from Bravo writes, ” Bravo and Stone & Company Entertainment, the Producers of Tim Gunn’s Guide to Style , and The Mole are currently casting outgoing and competitive chefs for a new pilot . This new cooking competition will pit established culinary artists against each other as they battle it out for culinary supremacy . One talented chef must successfully complete five back-to-back, high-octane cooking challenges to prove that he/she has what it takes to squash the competition.” To play send name, number, location, photo, current job, and a bio to bravochefcasting@gmail.com
The rest is here:
Casting Calls: A producer from Bravo writes, "Bravo…
[ Krieger , 10/16/08] Yesterday’s list of some of the words restaurants use to describe their restaurant—Jewsion, Gastro fusion—was almost an exercise in the absurd. But there are other words and phrases used to describe restaurants that have become so overused, so misused that they’ve become trendy dining styles that are adopted in name only.
Read more from the original source:
Listicles Dept.: 10 Restaurant Concepts That Don’t Mean Anything Anymore
Saying that the Washington DC edition of Top Chef “fails to stir,” Washington Post staff writer Hank Stuever is down on the show. Complaining that each contestant is already gainfully employed (should they be unemployed?), he writes: “One has a Michelin star
Read the original here:
Top Chef Backlash: Saying that the Washington DC edition…
Washington Post staff writer Hank Stuever says Top Chef 7 “fails to stir.” : “One has a Michelin star. The words ‘James’ and ‘Beard’ are thrown around so much, I’ve ceased to know what they even mean. There’s no element of youthful striving (or, in fact, youth); it’s become a show in which older chefs seek validation and buzzy PR .” [WaPo via Eater National ]
See the article here:
Top Cheffage: Washington Post staff writer Hank Stuever…
You’ll often hear it said that service in London restaurants isn’t up to the standard of the USA, particularly New York. It seems natural to compare these two cities – both hugely important, with vibrant food cultures and each with a smattering of internationally influential restaurants and chefs – and it’s fun contrasting the strengths and weaknesses of each; London for its South Asian cuisine and gastropubs, New York for its delis and sushi
See original here:
Bistrot Bruno Loubet, Clerkenwell
A new “Top Chef” season begins Wednesday night with Baltimore chef Timothy Dean among the contestants, and I have the inside scoop on the first episode, courtesy of a rough cut that Bravo distributed to the media. I’m sworn to secrecy when in comes to who’s eliminated in the first show, but I can tell you this much: alpha males dominate, a statement that should require no spoiler alert given the outsized personalities of chefs in general, and aspiring TV chefs in particular. One of the contestants flatly states that he wants his competitors to size him up and conclude, “This guy is truly the alpha male.” As I write in a profile of Dean that appears in Wednesday’s Sun , the Prime Steakhouse owner does not come off as having the biggest ego of the bunch
Follow this link:
Timothy Dean makes his ‘Top Chef’ debut
Sweet Plantains Caribbean Restaurant St John Virgin Islands Coral Bay 16118 little plantation Coral bay, St. john, usvi tel: 340-777-4653 Sweet Plantains Restaurant St John Sweet Plantains is probably the most ‘upscale’ restaurant on the East end of St John. Situated across the road on the Coral Bay harbor, Sweet Plantains offers amazing views from the garden patio tables and from within its air conditioned indoor dining
Read the original post:
Sweet Plantains Caribbean Restaurant St John Virgin Islands Coral Bay
‘In nothing more is the English genius for domesticity more notably declared than in the institution of this festival – almost one may call it – of afternoon tea… The mere chink of cups and saucers tunes the mind to happy repose.’ (George Gissing, The Private Papers of Henry Ryecroft ) Is there anyone in the world who doesn’t have a daily longing for tea and cake? Here at Smith HQ, four o’clock is essentially tea-and-cake o’clock.
Read more from the original source:
Tea for two at Dean Street Townhouse
Mayor Boris Johnson said: ” London’s unbeatable restaurant scene has become home to some of the world’s most creative chefs. The sheer scale of the capital’s gastronomic delights is testament to the vibrancy of our city and the London …
View post:
Top chefs to hit the heights on London Eye | News
Majestic chef Shannon Overmiller cooks with a Brainfood student at last year’s Grill-Off. WHAT: The fourth annual Brainfood Grill-Off , with food, drinks and great auction items WHEN & WHERE: Thursday, June 10, 6:30-9:30 p.m. at the Decatur House Museum DETAILS: Brainfood does an amazing job teaching life skills to DC high school students through cooking and food, and the annual Grill-Off raises important funds for the group
View original post here:
Good Causes: Brainfood Grill-Off
The conventional wisdom in the catering industry is that there would be more vegetarian restaurants and vegetarian options if chefs and restaurateurs saw a financial incentive in it. After all, they are businesses, not social services.
Excerpt from:
There will never be much vegetarian food. But there might be food …
Me showing off some fab Red Apron “Del Marva” prosciutto and beef jerky from my fridge. Photo: Aineki Traverso for brightestyoungthings.com This month, the fine folks over at BrightestYoungThings.com have been poking around in the refrigerators of chefs, food writers and other assorted food people, and last week they raided mine. See what’s in my fridge over on BYT.
Read the original here:
BYT Raids My Fridge
Chef Dan Singhofen (who wowed Metrocurean with a delicious pig showing at Cochon 555) opened the modern American restaurant Eola last fall. Before coming to the DC area, the Culinary Institute of America graduate worked at Gigi Trattoria , The Ritz-Carlton in Naples, Fla., and K Restaurant & Wine Bar in Orlando.
Excerpt from:
Chef Five Bites: Dan Singhofen