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| Interns and one Chef's opinion
Sunday, February 14th, 2010For the instance of An American Place, if you have zero knowledge of who Larry Forgione is, and are completely unfamiliar with the concept of sustainable farming, then chances are I am going to have little to say to you. …
Rabbit Sausage and Tenderloins from Chef Frank Brigtsen
Monday, January 25th, 2010Come visit us at www.GreatChefs.com! Join us now as the Great Chefs Cook America featuring some of the finest chefs in the country. Including Frank Brigtsen from New Orleans, Horst Pfeifer from New Orleans, Larry Forgione from New York City , Richard Hughes from New Orleans, Bobby Flay from New York City, Steve Johnson from [...]
The Ten Most Important St. Louis Restaurant Openings of the Aughts …
Thursday, December 31st, 2009Five years, the economic plunge that stalled downtown’s “renaissance” and, frankly, the disparaging comments about St. Louis diners that Larry Forgione made during a Sauce Magazine interview have taken some of the luster off An American Place. Still, when it opened in 2004, An American Place was a Big Deal, bringing to St. Louis an honest-to-god big-name chef, the look and feel of a contemporary big-city fine-dining palace and, most important, the ethos of locally …
Brits feed New Yorkers | Tasting Notes & Wine Reviews from Jancis …
Wednesday, November 25th, 2009Standing at the top of the stairs was Larry Forgione, the chef who kick-started the renaissance of American cooking with ‘An American Place’ 25 years ago and is now working here as the obviously necessary consultant. …
Nick Anderer: Meyer's New Star at Maialino – New York City Buzz …
Wednesday, November 18th, 2009Plucked from the kitchen of Gramercy Tavern, Anderer comes with a pedigree, having worked for Colicchio, Michael Anthony, Mario Batali and Larry Forgione. The Buzz chatted with the chef the morning after his first night of service. …
ZMO Journal: Meet your Maker: Justin Rashid
Monday, November 9th, 2009You began your company with partner Chef Larry Forgione. How did you meet him? A customer of ours at The Whole Foods Store, Roberta Kirn, became a friend, and the next year moved to NYC to pursue a dance career. …
So You Want to Be a Culinary Entrepreneur?
Saturday, November 7th, 2009He did his student externship at Regine’s with Larry Forgione, who then hired Mr. Ste. Marthe as a line chef at the River Café in Brooklyn. “You could tell he had a great sense of emotion about his cooking,” Mr. Forgione says. …
