- Sandra Lee's five tips for hosting the perfect Halloween party. — Eatocracy
- The famed Berkeley restaurant Chez Panisse has been dissed by the just-released 2011 Michelin guide. — Grub Street SF
- Curried sweet potato soup with brown rice is healthy and delicious. — Serious Eats
- Mass marketers discover a farm trend among young people. — Feast
- Here's a kid-approved organic candy taste test. — Huffington Post Food
- Ten top-rated pumpkin recipes. — The Epi-Log
- Just in time for Halloween, learn how to drink with a fake mustache. — Chow
- Smart cafeterias could fight childhood obesity. — The Atlantic
- Ferran Adria has announced plans to open two new bars in Barcelona. — Eater
- The Soup Nazi reopens his famous first location and considers reality TV. — Wall Street Journal
- How to shuck fresh clams to serve on the half shell. — New York Times
- The prestigious Michelin Guide arrives in Chicago this Fall. — Chicago Tribune
- Vegetable tempura made easy. — Los Angeles Times
- Summer's ripe for enjoying cold-brewed iced coffee. — San Francisco Chronicle
- Resourcefulness is the secret to successful lunchroom cooking. — Washington Post
- Ring in Bastille Day with French favorites ratatouille and clafoutis. — Boston Globe
Source: Flickr User ArtBrom
This past week, the Michelin Guide announced its 2009 starred restaurants for New York and San Francisco. The Michelin Guide, Europe's best-known restaurant guide, is released annually in the form of a series of books organized by city. The red books award restaurants zero, one, two, or three stars, and the stars are arguably the most well-regarded rankings in the global restaurant industry, with three being an extraordinary honor.
Every year since the Michelin Guide debuted stateside in 2006, there have been shakeups over restaurants that gain stars and others that are stripped of stars. For instance, Tom Colicchio's restaurant Craft was stripped of its sole star in a big upset last year; this time, the big surprise was David Chang's new restaurant Momofuku Ko receiving the honor of two stars. Do these designations affect your dining selections in New York, Los Angeles, San Francisco, or Las Vegas?
- Get excited for Halloween by making tricked-out caramel apples. — Chow
- If caramel apples aren't your thing, why not make chocolate pumpkin pie bars instead? — Baking Bites
- Ditch communal snacking and eat healthier. — FitSugar
- The Michelin Guide has announced the 2009 stars for restaurants in New York City. — Epi-Log
- Would you wear a bacon tiara? — Serious Eats
- Leftovers are the key to budget cooking. — Simply Stated
- Which sandwich bread is the best for you? — The Kitchn
- Learn how to make your own stylish wine stem charms. — Hostess with the Mostess
The just published 2008 New York Michelin Guide struck a star off of Colicchio's Craft restaurant — bringing it to one star — and gave Ramsay's The London — his first U.S. venture — two stars.
Michelin Guide director Jean-Luc Naret recently told Reuters about the ratings. Here's more:
- On The London: "Gordon Ramsay deserved two stars, not because of his name and TV fame, but because of the consistency of the multiple visits by inspectors throughout the year."
- On Craft: "It doesn't mean that the chef has less talent. It's just that the consistency was not there."
- About the star ratings:One star means "a very good restaurant in its category." Two stars signify "excellent cuisine, worth a detour" and three stars tout "exceptional cuisine, worth a special journey."
So there you have it. Ramsay's The London, despite lukewarm reviews from critics, is worthy of a detour, while Colicchio's Craft is just "very good."
What do you guys think? Do you even care about star ratings? Which restaurant would you go to?
For the first time in more than 55 years, a woman has won the coveted Michelin Guide three star ranking.
Anne-Sophie Pic, the fourth French woman to achieve three stars since the ranking system began in 1926, runs The Maison Pic in Valence, France. Although three stars is a huge accomplishment (for any chef, male or female), one can say that Pic was destined to obtain the high ranking, after all it's in her blood. Both her father Jacques and grandfather Andre received the same high ranking (in 1973 and 1934 respectively). Yet, it was difficult living up to her fine family pedigree, it turns out being a woman chef was actually an even more difficult feat.
"The last few years, my battle and my desire to win this third star were motivated by my father, by the feelings I had for him, and for the fact that I am reviving the memory of him and my grandfather," she told French radio.
She said the main difficulty she had encountered was "the fact she was a woman rather than being the 'daughter of'" and said she wished that "there would be more and more women chefs".
I also wish there were more recognized women chefs. It's really interesting to me that cooking is thought of as a "woman's job" whereas being a chef is a "man's job."
The last females to win the distinguished award were Marguerite Bise in 1951 and Marie Bourgeois and Eugenie Brazier in 1933.