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Flipping out: Tarte Tatin gives Thanksgiving a French …
Saturday, May 26th, 2012Bernard Cretier, chef at Lakemoor’s Le Vichyssois restaurant, prefers McIntosh. “I don’t like the consistency of Granny Smith,” he said. “It’s the worst apple for baking.” Cretier, who has made hundreds of Tarte Tatins, said …
What I am Up to on 2010-01-14 | chris's
Saturday, May 26th, 2012… RT @KarisaNowak @bernardoChris Yes,I’ll be singing along with others.check out the info here: http://wp.me/pC7pZ-8L ~Show #love RT #; Tofu Casserole: Chef Way Takashi Yagihashi serves a pot of broth with tofu and vegetables, …
The Dublin foodie: Honesty and consistency, too much to ask?
Saturday, May 26th, 2012Is it just me or has everyone got it in for Conrad Gallagher? Maybe I’ll rephrase the question: have the critics in this town collectively decided to switch off their taste buds when they walk into Conrad Gallagher’s new restaurant? Perhaps I’m mistaken, … He blazed a trail onto the Irish food scene over two decades ago, winning four gold medals at the Hotel Olympia and Chef Ireland, having begun his training at just 12 years old. Then, following time spent in the …
Honesty and consistency, too much to ask?
Saturday, May 26th, 2012Is it just me or has everyone got it in for Conrad Gallagher? Maybe I’ll rephrase the question: have the critics in this town collectively decided to switch off their taste buds when they walk into Conrad Gallagher’s new restaurant? …
PAPERMAG: WORD UP!: Restaurant of the Week: Wall & Water
Saturday, May 26th, 2012Chef Maximo Lopez May’s menu shuns dramatics by simply showcasing a seasonal Hudson Valley bounty. Starting with some Old Chatham Black Sheep Camembert ($12) was a heavenly choice — gently sweet, with an alluring, buttery consistency. …
'I always say that cooking is magic' | Washington Examiner
Saturday, May 26th, 2012Influenced also by other big-name French chefs in D.C., including Michel Richard and the late Jean-Louis Palladin, Ndjiki-nya has found his niche in the kitchens of this Georgetown favorite. He prides himself on his consistency, …
Culinary News of the Weird and Useful: Reality TV Edition « At the …
Saturday, May 26th, 2012America’s Next Great Restaurant, hosted by Bobby Flay challenges amateurs to come up with a restaurant concept that they feel is the next big thing. They will be judged by a panel of investors and restaurant professionals who will invest … Chef Gusteau: Chef pros against home cooks…beware of this one. First of all, being a chef is NOT just about cooking great food. It’s about organization, consistency, execution and leadership. The typical home cook might be great at …
James Beard Award nominees announced « Melissa Posts
Saturday, May 26th, 2012… 2010 at Lincoln Center’s Avery Fisher Hall, which will be open to the public. For 450 per head, the event will be hosted by Food Network sensation Alton Brown and Outstanding Chef award winners, Lidia Bastianich and Wolfgang Puck. …
'I always say that cooking is magic' | Washington Examiner
Saturday, May 26th, 2012Bistrot Lepic chef stays true to his French roots and love of cooking With his extremely warm and welcoming demeanor — as cheerful as the daffodil- and daisy-yellow interior of Bistrot Lepic in Georgetown — chef de cuisine Simon Ndjiki- nya sets the to. … Influenced also by other big-name French chefs in D.C., including Michel Richard and the late Jean-Louis Palladin, Ndjiki-nya has found his niche in the kitchens of this Georgetown favorite. …
Flipping out: Tarte Tatin gives Thanksgiving a French …
Saturday, May 26th, 2012Bernard Cretier, chef at Lakemoor’s Le Vichyssois restaurant, prefers McIntosh. “I don’t like the consistency of Granny Smith,” he said. “It’s the worst apple for baking.” Cretier, who has made hundreds of Tarte Tatins, said …
