Mario Batali

Eataly, the Italian food emporium backed by Mario Batali, made a splash last Summer when it opened in Manhattan's Madison Square Park. One year later, it's still surpassed all expectations, even doubling financial projections. And that's just the beginning: today, Eataly co-owner Joe Bastianich announced plans to roll out Eataly in Los Angeles and Washington DC, with the next opening coming as soon as the end of 2012.

Meanwhile, others have caught on to the success of the 60,000-square-foot public food market, which includes, among other shops, a fish restaurant, a pasta and pizza joint, a panini bar, and a brewpub. Top Cheffer Bryan Voltaggio has admitted to modeling his upcoming Frederick, MD, venture, North Market Kitchen, on Eataly. The San Francisco International Airport's shiny new terminal includes Napa Farms Market, a food emporium that features locally produced foods, a dining court, and takeout meals to go. And Oakland's up-and-coming Jack London Square has long had a public market in the works.

With its manifold shopping and dining options, is the all-encompassing specialty "public foods market" the food scene of the future? What do you think of the concept of one-stop shops for culinary education, browsing, shopping, and dining?

Source: Flickr User Carl MiKoy

• Mario Batali explains his new roof-top beer concept, Birreria. — The Feast NY
• What exactly is fish sauce? — Food Republic
• Learn how to make ice cream cones in a panini press! — Panini Happy
• Make Scott Conant's Spring asparagus soup recipe. — Huffington Post Food
• Mmmmm, buttermilk biscuits and sausage gravy. — Simply Recipes
• Where hottie polo player Nacho Figueras likes to eat in NYC. — Grub Street NY
• The science behind making a meatball. — Eater
• Ruth Bourdain's take on the new MyPlate food guidelines. — Ruth Bourdain

Chef Mario Batali is on the hunt for a new assistant! Not just any assistant, but a media production coordinator to be exact, and he's letting Monster conduct a vast and extensive search for the perfect candidate. Prospective coordinators can apply for the job from now until June 13; Batali hopes to have the person up and running with his team around July 25.

This morning I spoke with the eloquent chef over the phone to find out more about this once-in-a-lifetime opportunity. We chatted about the rise of celebrities that cook, his upcoming projects, and the location of his next Italian emporium, Eataly. To find out what he had to say, keep reading.

• Toast to Earth Day with five eco-friendly cocktails. — Huffington Post Food
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• Watch the likes of Heidi Montag open an eatery on VH1's Famous Food. — Slashfood
• Guess what? Table-to-farm is the new farm-to-table. — AP
• A week in the life of Mario Batali. — Grub Street NY
• Just in time for the royal wedding: recipes fit for kings. — Saveur

• Will you watch The Chew, a daytime food talk show with Mario Batali, Michael Symon, and Carla Hall? — Eater
• Target beats Whole Foods in sustainable seafood rankings. — Village Voice
• A guide to New York City's best passover desserts. — Grub Street NY
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• Must make: linguini with clam sauce. — Simply Recipes
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• Today is the last day to vote for the People's Best New Chef. — Eatocracy
• A review of Arby's new Angus three cheese and bacon sandwich. — SlashFood
• Chef Ludo Lefebvre has scored himself a television show. — Eater
• Jimmy Fallon goes inside David Chang's kitchen. — Fork in the Road
• Mario Batali names New York's most fashionable foodies. — Grub Street NY

In between the Guy Fieri salsa and the bacon salt stands at the Fancy Foods Show, Team Yum stumbled upon something we had never seen before: Mario Batali wine. Unlike the orange-clogged chef's pasta sauces, the wine bottles do not have Batali's face plastered across the front of them. Instead, the new bottlings are elegantly labeled and expected to hit the West Coast market at Cost Plus stores soon.

We tasted two of the three varietals, the Prosecco and Chianti (the Pinot Grigio wasn't chilled), and were pleasantly surprised by the drinkability of both. The Prosecco was a classic sparkler true to the Veneto region of Italy with a delightful dryness, crisp body, and simply delicious flavor. The Chianti was earthy, smooth, and full-bodied. Both will retail at under $20, making them an affordable option for your everyday wine selection.

So tell me: the next time you follow one of Batali's recipes, would you be interested in pairing it with one of his wines?

• Here's seven delicious drink recipes that can easily be made in batches. — Huffington Post Food
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• While it may be harder to get through the security line, it's easier to find a drink at the airport. — USA Today
• Learn how Grant Achatz creates a menu for Alinea. — GQ
• Mario Batali and Joe Bastianich are fighting protesters with a lawsuit. — Grub Street NY
• Would you eat Whipped Lightning, an alcoholic whipped cream? — Eater
• Thanks to a new bill passed by the Senate, the FDA will have more power to regulate food. — The New York Times
• Taste-testing store-bought applesauce. — Serious Eats