Every day Great Chefs searches the web for news about our celebrity chefs, here’s an article we hope you’ll enjoy.

Bartelsman captures each chef’s unique personality in hand-tinted photomontages enhanced by fanciful digitally generated elements to create a gallery that Food Arts magazine calls “fresh and spontaneous.” Baby carrots rain do

Source: http://biscuits-books.blogspot.com/2009/12/magic-in-kitchen-or-girl-cant-cook.html

Every day Great Chefs searches the web for news about our celebrity chefs, here’s an article we hope you’ll enjoy.

This week Kim Canteenwalla (Society Café Encore) presents Childhood Classics, Adult Attitude on Tuesday, October 13, 6-8pm. Creature comforts have never tasted so delicious – think recipes for filet sliders, ultimate sloppy

Source: http://savelv.com/cooking-with-the-star-chefs-of-wynnencore-continues-4/

Every day Great Chefs searches the web for news about our celebrity chefs, here’s an article we hope you’ll enjoy.

Switch chef Marc Poidevin and the not-to-be-missed chilled seafood tower. Wynn and Encore restaurants. The star chefs at Wynn and Encore have come up with a unique tasting concept as their contribution to the economic stimulu

Source: http://www.vegasdeluxe.com/blogs/luxe-life/2009/apr/16/restaurant-ramblings-serendipity-3s-real-treat-wyn/

Every day Great Chefs searches the web for news about our celebrity chefs, here’s an article we hope you’ll enjoy.

Come change sides as Botero’s star chef cooks up tips for sure-fire, savory side dishes that just may steal the show! Tuesday, December 8, 6-8pm: Paul Bartolotta (Bartolotta Ristorante di Mare) – Create Your Own Feast of the

Source: http://savelv.com/cooking-with-the-star-chefs-of-wynnencore-continues-3/

Todd English
taped at
Figs, Olives
Boston MA
http://www.toddenglish.com

When Todd English was growing up in Amarillo, Texas, he wanted to be a major league baseball player. But dinner plates won out over home plate, and English became chef-owner of Olives and of Figs, two restaurants near Boston that could easily win the World Series of dining. And that was just the first inning.

Even in college in North Carolina, baseball was at the top of the list for English. But eventually the taste of fine food won his heart, and he excelled at the Culinary Institute of America, graduating with honors. Although he apprenticed in New York at La Cote Basque, a bastion of classic French food, it was his experience in two of Italy’s finest restaurants that influenced English to develop his unique style and approach as executive chef at Michela’s, an award-winning Northern Italian restaurant in Cambridge, Massachusetts.

Olives began as a fifty-seat storefront restaurant in Charlestown and gained recognition with English’s interpretive European cooking. Moving to a larger space, Olives was voted one of the Top Ten Restaurants by Esquire magazine and as the Best New Restaurant by Boston magazine in 1990. English’s other endeavor, Figs, was named the Best Pizza Pad by Boston magazine in its annual Best of Boston issue. Named one of the James Beard Rising Star chefs in 1991, he was named Best Chef, Northeast, in 1994.

Molly O’Neill of the New York Times Magazine wrote that “his cooking has all of the exuberance of youth, the sense that you better eat now, because tomorrow who knows.” She added that his menu “is one part rustic Italian and one part American more-is-plenty.” English is known for his liberal use of olive oil, huge portions of marbled meats, and food tasting of the brick hearth, wood-fired grill, and rotisserie.

Todd English, in perpetual motion now has ten restaurants, television appearances, cookbooks, gourmet items.
 

Bernard Loiseau
taped at
La Cote d’Or
Saulieu, France

Tucked into the French countryside beyond Dijon in the Burgundy region, La Cote d´Or is a lovely haven where the dining experience eclipses even the beautiful surroundings. The late Chef Bernard Loiseau and his wife Dominique acquired the hotel in 1982; it has been accepted by Relais et Chateaux. Using ingredients drawn from local purveyors and farmers, he worked his magic for his patrons.

Loiseau seldom traveled and was not widely known outside of culinary circles, but he was one of France´s three-star chefs. Born in Chamalieres, France, he began his apprenticeship at Troisgros in Roanne at 17. – On his first day at Troisgros, the restaurant was awarded three stars. He vowed then to have a 3 Michelin star restaurant one day. He was responsible for the kitchen during his military service, then returned to La Barriere de Clichy in Paris, working with Claude Verger. Verger, proprietor of La Cote d´Or, brought him to the inn in 1975; Loiseau and his wife took it over in ‚Äò82 as their own. Enlarging and renovating, they created more bedrooms and a large dining room with a view of a new English country garden. In 1991 Michelin awarded La Cote d´Or three stars — worth a special journey. Loiseau has two books to his credit, L´Envolee des Saveurs, which won the Brillat-Savarin prize and the award for best gourmand book, and Trucs, Astuces et Tours de Main, which sold 50,000 copies within 5 months.

Loiseau, whose first trip to the U.S., in 1994, took him to The Inn at Little Washington in a pairing with Relais member Patrick O´Connell (also featured on Great Chefs), called his light cuisine rustic raffine, and cuisine d´essences. He used no spices, no flour, no stocks, no cream, the better to emphasize the natural flavors of the ingredients which he distilled to purity. One of his truly unique dishes, Pommes en Fete, is an entire meal of variations on the potato — and it was among his most-requested dishes. All the work, all the refinement of his own special cuisine, all the day-to-day toughing it out to create the best, came together in 1991, Loiseau´s 40th year: his first son, and three stars. Working every single day, obsessing over the quality of his ingredients, Loiseau opened a restaurant in Japan, where the simplicity and purity of his flavors is much appreciated. The culinary world was stunned in 2003 when Chef Loiseau committed suicide. In a spirited interview following his taping for Great Chefs, Loiseau said, ‚“To me the real star in cooking is the ingredients, not the chef. Chefs in Europe, Japan, and the United States look for the best products. Quality ingredients are 60% of the work when creating a great dish.‚” ‚“The greatest compliment for me,‚” he said smiling, ‚“is when a diner says my food reminds them of their childhood or a favorite dish their grandmother prepared.‚”

taped at
Mise en Place
Tampa FL
http://www.miseonline.com

Marty Blitz calls his cuisine “Floribbean,” and its a good name for Blitz’ combination of Florida’s abundant fresh fruits and vegetables, fresh fish, and the unmistakable heat of Caribbean peppers. It is a combination that has won him a whole potful of awards, from GaultMillau’s Best of Florida guide listings to Florida Trends’ Golden Spoon Awards.

Blitz apprenticed with Milos Cihelka of Detroit’s Golden Mushroom through the American Culinary Federation’s program, then spent four and a half years at Tampa’s rg’s north. He opened Mise en Place — “everything in its place,” the first step in every fine chef’s preparations — with his wife Maryann, and applause has followed, including note as one of the James Beard Rising Star chefs. The Blitzes also have Mojo, a more casual restaurant, to their credit.

Clifford Harrison
Bacchanalia
Atlanta GA
http://www.starprovisions.com

Hawaiian-born Clifford Harrison had already graduated from the University of Hawaii before deciding to enroll at San Francisco´s California Culinary Academy. When he graduated from culinary school in 1987, he did a stint with Judy Rogers at the Zuni Cafe in San Francisco, then traveled to Nantucket Island, Massachusetts, to work with Bob Kinkead at 21 Federal. He spent a few years in New York perfecting his cuisine in the kitchens of Bimini Twist, La Petite Ferme, and the Grolier. It was during this time that the James Beard Foundation elected Harrison to their roster of ‚“Rising Star Chefs.‚”

In 1990 Harrison and his wife and partner, Anne Quatrano, moved to Atlanta to take over her family´s farm, Summerland Farm, in Cartersville, Georgia. They restored it to an organic herb and vegetable garden with an orchard, and the inspiration followed to open a small restaurant. The energetic couple took over and lovingly restored a sixty-year-old Tudor-style house in Atlanta´s Buckhead neighborhood. Their romantic, charming restaurant is now the setting for an elegant cuisine that evolved through the years of Harrison´s experience. It is a cuisine based on the organic and pesticide-free ingredients grown either on their North Georgia farm or acquired from small farmers. And it is a cuisine based on the philosophy that ‚“good food is simple food. I am not trying to be clever.‚” Sometimes Harrison labels his food ‚“fresh flavors with subtle complexities.‚” In sum, the food at Bacchanalia is simply contemporary American at its finest. Harrison and Quatrano have made an impression on Atlanta residents, who voted it a ‚“welcome addition‚” in the Zagat Guide to Atlanta. As Christine Laucterbach said in Atlanta magazine, ‚“Bacchanalia seems bound to become what Quatrano and Harrison have always wanted, a nice long-lasting place.‚”

The couple has since expanded their business to include both Bacchanalia and Summerland Farm, Quinones at Bacchanalia, Floataway Café, and Star Provisions.

Bobby Flay
Mesa Grill
New York NY
http://www.bobbyflay.com

Barbecued duck and wild mushroom quesadilla with spicy mango salsa. Grilled swordfish tostada with black bean and mango salsa. Barbecued ribs with chipotl-peanut sauce and corn-tomatillo relish. This is the stuff that Mesa Grill´s dreams are made of, and Bobby Flay is the dreamweaver.

With his bright red hair and vivacious personality, he seems to physically match his obsession with fire and spice. Flay was named one of the James Beard Rising Star chefs; his restaurant empire has expanded over the past decade, he´s written more books, and is now famous for his television series. Perhaps they should have named him Rising Firebrand.

All that was in the future when Mesa Grill opened in 1991and Flay promised, ‚“I´m going to put a new and colorful twist on Southwestern cuisine.‚” He has not only succeeded in doing this but in riding the wave of the style´s popularity to fame in New York, a long way from Arizona and New Mexico. As critic Gael Greene stated the case, ‚“the sassy fare at Mesa Grill surpasses anything of its kind elsewhere in New York.‚”

Flay began cooking at age 17, when he took a job at Joe Allen´s in New York. The management was so impressed by his talent that it paid his tuition to New York´s French Culinary Institute, where Flay was a member of that school´s first graduating class in 1984. He now serves as a Master Instructor.

It was restaurant owner Jonathan Waxman who first introduced Flay to Southwestern cooking. The chef-to-be was mesmerized by the region´s foods and set about exploring the possibilities of Southwestern cuisine.

From 1988 to 1990, Flay followed his passion at New York´s Miracle Grill, where something of a cult following gathered around his innovative and flavorful creations. These dishes became the basis for his first book, Bobby Flay´s Bold American Food, published by Warner Books. He opened Mesa Grill, then Bolo Restaurant & Bar. In 2004 he brought his style to Las Vegas, opening a Mesa Grill at Caesar´s Palace. In 2006 it was his first steakhouse (Bobby Flay Steak) at Borgata Hotel & Spa in Atlantic City. And in 2007 Mesa Grill Bahamas, at The Cove Atlantis. There are more cookbooks, including one with the inspired title ‚“Boy Meets Grill, ‚” followed of course by ‚“Boy Gets Grill.‚”