What does fun-loving chef Daniel Boulud have to say about dining today? Find out in this clip from the LA Food & Wine Festival. Here, he dishes on the food of Los Angeles today, and the most exciting restaurant in New York right now. He also reveals his favorite Fall recipe: a creamy, layered pumpkin and cheese bread soup.
- The history of tequila.
- The history of tequila. — Salon
- Speaking of tequila, is the margarita ready to reclaim its cool status? — Grub Street NY
- Five things you don't know about Daniel Boulud, Dan Barber, and Wolfgang Puck. — The Feast
- Dunkin' Donuts is going public. — Huffington Post Food
- Must make: roasted jalapeño tomato salsa baked goat cheese. — Chaos in the Kitchen
- If you love tea, here's an app for you. — Daily Dish
- Watch a preview of PBS' new show Kimchi Chronicles. — Eater
- Learn what foods Giada de Laurentiis makes for her daughter. — Today
- What exactly is coconut milk? — Baking Bites
- 13 ways to impress vegans.
- 13 ways to impress vegans. — The Atlantic
- This refined fig mustard will take sandwiches to a new level. — Chow
- Learn the proper technique for sweating vegetables. — Serious Eats
- Now you can get your daily dose of Guy Fieri in iPhone app form. — Eater
- Brian Boitano has opened a cheese food cart in San Francisco. — SFoodie
- A new study on fruit flies reveals information about the human appetite. — The Epi-Log
- An inside look at the food world's tribute to Daniel Boulud. — Feast
The 12 semifinalists will square off on Feb. 6, 2010, at the Culinary Institute of America in Hyde Park, NY, for a highly coveted position on the US team. The winners will then compete at the Bocuse d'Or in Lyon, France, in 2011.
I find it puzzling that, although the competition drew only 17 applicants, the number of candidates seems to have nearly doubled since last year. Still, I'm excited to see how everything pans out. Although I wonder whether Kevin's straightforward, rustic cooking will be too simple for the culinary Olympics, I still hope he goes all the way.
To find out who the other 11 competitors are, read more.
Since it's a weeknight, the menu is fairly simple. However, the recipes I plan on using are created by acclaimed chefs from New York City. When the girls arrive, I'll have Daniel Boulud's warm Camembert with wild mushroom fricassee ready and waiting.
Now that Top Chef is over, I've got another professional chef showdown to discuss: Iron Chef. I'm a huge fan of not only the American version, but also the Japanese version that started it all. Recently, I had an opportunity to catch up with America's very first Kitchen Stadium winner, chef Ron Siegel, now the executive chef at The Dining Room at The Ritz-Carlton, San Francisco.
On a sunny morning I met with the chef in his kitchen, which recently launched a small bites and half bottles menu. I was taken by his humility — "I'm not doing a great service here," he told me, "I'm just cooking" — and his candidness. To see what else he had to say, read more