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Wolfgang Puck's Newest Venture: Iced Coffee

YumSugar — Tue, 13 Oct 2009 11:37:08 -0700

Watch out, Frappuccino. There's a new iced coffee in town, and it's been created by world famous chef Wolfgang Puck. Amidst a nasty lawsuit, guest judging on Top Chef, and juggling his nearly 20 restaurants, the celebrity chef is rolling out a new line of ready-to-drink iced coffees.

The bottled beverages, which will compete directly with products like POMx Iced Coffee, will cost $2.39 each or $7.99 for a four pack of Vanilla Fusion, Double Blend Mocha, Creme Caramel, or Café au Lait.

Puck explained how his drinks would be different from those on the market, citing the fact that the coffees are sourced from certified organic farms in Ethiopia, Peru, Colombia, and Mexico and contain certified organic and kosher ingredients.

Whole Foods stores nationwide will stock the coffee by the end of the year. Would you be more inclined to buy iced coffee because it's by Wolfgang Puck?

Yummy Links: From Wolfgang Puck to Noodle Bars

partysugar — Fri, 04 Sep 2009 06:50:32 -0700

Wolfgang Puck is being sued for $5 million over a failed dot-com deal. - Eat Me Daily
Must make: soy-marinated grilled pork tenderloin. - Serious Eats
Preeti talks about being kicked off Top Chef. - The Feedbag
Top Chef season three winner Hung Huynh has a new gig cooking at Ajna Bar in NYC. - Eater
Tonight, why not make breakfast for dinner? - The Atlantic
Speaking of breakfast, here're 10 ways to reinvent it. - Chow
A list of the nation's new top-notch noodle bars. - Bon Appétit

Top Chef Quiz: Sin City Vice

partysugar — Thu, 20 Aug 2009 12:50:35 -0700

The sixth season of Top Chef started with a bang last night. The competition is full of heavily tattooed contestants who are eager to display their culinary prowess. The return of Tom, Gail, and Padma was refreshing and who knew Wolfgang Puck was so funny?! How well were you watching the first episode? Find out now when you take my quiz.

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Come Party With Me: Passover - Menu

partysugar — Tue, 31 Mar 2009 09:00:23 -0700

After the ceremonious reading of the Haggadah, invite your loved ones to join you for a hearty Seder dinner that is both traditional and modern. Start things off with a reinterpretation of the classic gefilte fish: pan-fried matzo-crusted trout. Serve with a crisp green salad. Next move on to rich bowls of piping hot matzo ball soup. Instead of offering the expected brisket, select another tough cut of meat - beef short ribs - and slow-cook in Kosher red wine. A tzimmes, a time-honored Passover stew made from sweet potatoes and dried fruit, is delicious on the side.

For these festive recipes, read more.

Matzo Meal-Crusted Trout
From Food and Wine

Ingredients

1 large egg
1/4 cup water
Kosher salt
1 cup matzo meal
1/2 teaspoon freshly ground pepper
1/4 teaspoon garlic powder
Eight 6-ounce rainbow trout fillets with skin, rinsed and patted dry
6 tablespoons vegetable oil
Oregano Oil, recipe below

Directions

In a bowl, beat the egg and water with a pinch of salt. In a shallow baking dish, toss the matzo meal with the pepper, garlic powder and 1 1/2 teaspoons of salt.
Dip the trout fillets in the beaten egg, then dredge in the matzo meal mixture; transfer to a baking sheet.
Heat 3 tablespoons of oil in each of 2 large nonstick skillets. Add 4 fillets, skin side up, to each skillet and cook over moderately high heat until browned at the edges, 5 minutes. Turn and cook until the skin is crisp and the fish is just opaque throughout, about 3 minutes.
Transfer to a platter and sprinkle with salt. Serve with the Oregano Oil.

Serves 8.

Oregano Oil

3 oregano sprigs, lightly crushed
2/3 cup extra-virgin olive oil

In a glass measuring cup, combine the oregano and olive oil. Cover and refrigerate for at least 1 and up to 2 days. The oil can be refrigerated for up to 1 week. Discard the sprigs before using.

Makes 2/3 cup.

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Simple Spring Green Salad
From Gourmet

Ingredients

7 to 8 ounces Boston lettuce (2 heads), torn into bite-size pieces
1/2 pound Bibb lettuce (2 heads), large leaves torn into bite-size pieces
2 tablespoons extra-virgin olive oil

Directions
Combine lettuces in a large bowl. Season with 1/2 teaspoon salt, then drizzle with oil and toss to coat. Serve immediately.

Serves 8.

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Matzo Ball Soup
From Williams-Sonoma

Ingredients

4 eggs
5 Tbs. melted chicken fat or vegetable oil
8 1/2 cups chicken stock
1 cup matzo meal
1 tsp. salt, plus more, to taste
1/4 tsp. freshly ground pepper
3 Tbs. chopped fresh dill
2 Tbs. minced shallots
1 carrot, peeled and finely grated
1 cup peeled and finely diced carrots

Directions

In a large bowl, combine the eggs, 4 Tbs. of the chicken fat and 1/2 cup of the stock and whisk until well blended. Stir in the matzo meal, the 1 tsp. salt, the pepper, dill, shallots and grated carrot. Refrigerate for about 1 hour.
In a large pot over medium-high heat, bring the remaining 8 cups stock to a simmer. Season with salt.
Meanwhile, with wet hands, gently form the matzo meal mixture into 6 balls, each about 2 inches in diameter. Do not make them too compact.
Slip the matzo balls into the simmering stock. When they rise to the surface, reduce the heat so the stock is barely simmering. Cover and cook for about 35 minutes.
Meanwhile, in a sauté pan over medium heat, warm the remaining 1 Tbs. chicken fat. Add the diced carrots and sauté until tender, about 5 minutes; do not allow them to brown. Set aside.
Using a slotted spoon, transfer the matzo balls to a bowl. Strain the stock into a clean pot and return the matzo balls to the soup. Ladle the soup and 1 matzo ball into each of 6 warmed bowls. Garnish with the sautéed carrots.

Serves 6.

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Braised Short Ribs
From Wolfgang Puck

Ingredients

1 bottle kosher for Passover Cabernet Sauvignon
2 tablespoons kosher for Passover vegetable oil
6 short ribs, trimmed
Salt
1 teaspoon black peppercorns, crushed
Matzoh meal, for dredging
10 cloves garlic, peeled
8 large shallots, peeled, trimmed, rinsed, split, and dried
2 medium carrots, peeled, trimmed, and cut into 1-inch lengths
2 stalks celery, peeled, trimmed, and cut into 1-inch lengths
1 medium leek, white and light green parts only, coarsely chopped
6 sprigs Italian parsley
2 sprigs thyme
2 bay leaves
2 tablespoons tomato paste
2 quarts unsalted beef stock or chicken stock
Freshly ground white pepper

Directions

Pour the wine into a large saucepan set over medium heat. When the wine is heated, carefully set it aflame. Let the flames die out, then increase the heat so that the wine boils; allow it to boil until it cooks down by 1/2. Remove from the heat.
Center a rack in the oven and preheat the oven to 350 degrees F.
Heat the oil in a Dutch oven or large casserole, large enough to hold 6 ribs, over medium-high heat. Season the ribs all over with salt and the crushed pepper. Dust the ribs with about 2 tablespoons of matzoh meal and then when the oil is hot, slip the ribs into the pot and sear for 4 to 5 minutes on each side, until well browned.
Transfer the browned ribs to a plate. Remove all but 1 tablespoon of fat from the pot; lower the heat to medium, and toss in the vegetables and herbs. Brown the vegetables lightly, 5 to 7 minutes, then stir in the tomato paste and cook for 1 minute to blend.
Add the reduced wine, browned ribs, and stock to the pot. Bring to a boil; cover the pot tightly, and slide it into the oven to braise for about 2 1/2 hours, or until the ribs are tender enough to be easily pierced with a fork. Every 30 minutes or so, lift the lid and skim and discard whatever fat may have bubbled up to the surface.
Carefully transfer the meat to a heated serving platter with a lip and keep warm.
Boil the pan liquid until it thickens and reduces to approximately 1 quart. Season with salt and pepper and pass through a fine-mesh strainer; discard the solids.
Pour the sauce over the meat. Serve with vegetables of your choice.

Serves 6.

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Tzimmes
From Martha Stewart

Ingredients

9 medium carrots, (about 1 pound), peeled
4 sweet potatoes, (about 2 pounds)
1 cup bite-size pitted prunes, (about 6 ounces)
1 cup dried apricots, (about 5 ounces)
2 tablespoons fresh lemon juice
1/3 cup fresh orange juice
1/4 cup honey
1 teaspoon ground cinnamon
2 1/2 teaspoons orange zest, (from one orange)
1/4 teaspoon salt

Directions

Heat oven to 350 degrees.
Cut carrots into 2-inch pieces.
Bring a large saucepan of water to a boil, and lower heat to medium; add sweet potatoes in their skins, and cook for 20 minutes, adding the carrots after 10 minutes. Drain in a colander, and set aside until cool enough to handle.
Peel sweet potatoes, and cut into 1-inch chunks. Place in a large bowl along with carrots and remaining ingredients. Mix well, and transfer to a 2-quart baking dish.
Cover with foil, and bake for 30 minutes, basting with pan juices after 15 minutes. Remove from oven, and serve immediately.

Serves 10.

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What's on the Menu at the 2009 Governors Ball?

YumSugar — Fri, 20 Feb 2009 05:50:20 -0800

To get you excited for the Oscars (have you filled out your ballot yet?), earlier this week, I tested your knowledge of the Governors Ball, the swanky official afterparty of the Academy Awards. Recently celebrity chef Wolfgang Puck, who has been putting together the menu for the ball for the past 15 years, unveiled what he will be serving at this year's bash. Can you predict what items will please the stars? Take our quiz to find out!

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Rachael Ray Is the World's Richest Chef

partysugar — Mon, 11 Aug 2008 10:15:38 -0700

Last week Forbes released a list of the 10 top-earning celebrity chefs. The richest celebrity "chef" is Rachael Ray who, thanks to her four Food Network shows, daytime television show, magazine, and Dunkin' Donuts deal, makes $18 million a year. She's followed by Oscar caterer Wolfgang Puck ($16 million) and Gordon Ramsay ($7.5 million).

While owning a restaurant doesn't necessarily factor into a chef's riches (Ray owns no restaurants), it's clear that more exposure and countless endeavors amount to more money.

Puck owns 15 restaurants and has a soup line in grocery stores and a collection of knives sold on the Home Shopping Network. Ramsay has numerous restaurants and hit television shows in both the US and UK.

Although television played a huge role in the success of Ray, Puck, and Ramsay, it's interesting to note that the fourth and fifth richest chefs, Nobuyuki Matsuhisa and Alain Ducasse, have little to no television presence, but each own more than 15 restaurants worldwide. To check out the complete list of the world's richest chefs, read more.

Rachael Ray, $18 million
Wolfgang Puck, $16 million
Gordon Ramsay, $7.5 million
Nobuyuki Matsuhisa, $5 million
Alain Ducasse, $5 million
Paula Deen, $4.5 million
Mario Batali, $3 million
Tom Colicchio, $2 million
Bobby Flay, $1.5 million
Anthony Bourdain, $1.5 million

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Wolfgang Is Nothing But Refined Simplicity

YumSugar — Tue, 19 Feb 2008 13:28:31 -0800

If you haven't been following along with all of our Governors Ball coverage then you may have missed the fact that it's going to be "simple but refined." Everything is an elegant sea of red and gold, and the food is nothing but refined simplicity.

While at the press preview, I had the opportunity to watch Wolfgang at work. For two hours he entertained members of the press, grilled steaks, stirred up mac and cheese, and answered similar questions over and over and over again. Ever the great spokesperson, Wolfgang smiled and hammed it up; each member of the press got the same story, but it was always done with vivacity and it always seemed genuine. I managed to get some video of him in action, and our video editor really captured the feel. To check out Wolfgang giving his shpiel over and over and over again, read more.

You've Seen the Pics, Now See the Menu

YumSugar — Fri, 08 Feb 2008 15:16:31 -0800

The Oscars are just around the corner - fill in your ballot for a chance to win fab prizes! - and last week I tempted you guys with photos from the Governors Ball preview However, I didn't give a full rundown on what was going to be served. If you were wondering what was pictured in the sea of tastiness, get prepared. I've got the full list - it's huge, over 350 people are on the culinary staff! - and let me tell you, it reads as tasty as the photos. To check out the complete menu, read more.

Antipasti Platter
Smoked Salmon Oscars With Caviar and Crème Fraîche
Roasted Root Vegetable Salad With Citrus Chili Dressing
Thai Spiced Shrimp With Holy Basil and Candied Garlic
Bruschetta of Figs, Goat Cheese, and Organic Prosciutto
Smoked Eggplant With Toasted Flatbread
Asparagus and Chickpea Salad With Mustard Vinaigrette

Butlered Course
Gold Foil Wrapped Baked Yukon Gold With Tsar Nicoulai Caviar and Crème Fraîche

Entrée
Snake River Farms Wagyu Beef With Chinese Broccoli Shiitake Stir-Fry With Red Wine Sauce
Black Truffle Macaroni and Cheese

Vegetable Entrée
Roasted Winter Vegetables Wrapped in Leeks
Black Olive Couscous and Tomato and Radish Compote

Dessert
Sherry Yard’s Oscar Tribute - We'll have more on the dessert station next week!

Sushi Station
Maki Rolls - Spicy Tuna, Sweet Shrimp, Crab, Vegetable
Nigiri - Tuna, Sweet Shrimp, Yellowtail, Salmon, Snapper
Sashimi - Tuna, Yellowtail, Salmon, Snapper
Cucumber Salad, Edamame, Wasabi, Soy, and Pickled Ginger

Noodle Station
Pad Thai Noodles With Tofu, Egg, Bean Sprouts, Thai Basil, Mint, and Peanuts
Short Lo Mein Noodles With Pork, Scallions, Sweet Peppers, and Plum Ginger Sauce

Ceviche Station
Shrimp With Mango, Basil, Golden Tomatoes, and Habanero
Sea Bass With Avocado, Tomatillo, Cilantro and Jalapeño
Scallop With Tomato, Orange, and Chili

Shellfish Station
Shrimp, Oysters, and Crab
Cocktail Sauce, Mustard Sauce, and Mignonette

Tray Passed
Spicy Tuna in Sesame Miso Cone; Mini Kobe Cheeseburgers With Remoulade; Tomato Goat Cheese Tart; Miso-Glazed Black Cod on Rice Cracker; Cucumbers and Smoked Salmon, Steak Tartare Crostini, Spicy Chicken Mango Rice Paper Rolls, Vegetable Spring Rolls, Assorted Pizzas

If the menu has you captivated, check out the pics!

Wolfgang Does It Again! - Photos From the Governors Ball Menu

YumSugar — Thu, 31 Jan 2008 06:45:18 -0800

Yesterday morning, amidst a sea of reporters and video cameras, Wolfgang Puck unveiled the menu for this year's Governors Ball. While it is still an organic and natural affair, this time it's all about simplicity. It's the 80th Oscar celebration and so the theme - for both the food and decor - is about making the simple things fabulous. From miniature kobe burgers, to parmesan mac n' cheese, this year Puck promises everything will be, "simple but refined."

There is going to be plenty of food including: passed hors d'oeuvres, a ceviche station, a noodle station, a shellfish station, a pizza station, a sushi station, antipasti and a Snake River Farms Wagyu Beef entree.

I was lucky enough to be there, and while I was able to see Wolfgang prep and cook several dishes - they smelled unbelievable! - I sadly didn't get to taste them. I did, however, manage to get some pics of all the fare. This is just the food that his crew will be producing, you can see the look, and I'll follow up with drinks and desserts soon!

Check out the full gallery - that's just a teaser above - read more.

For those of you more interested in the look, be sure to check out our exclusive pics of this year's Governors Ball look!

View 26 Photos ›

Puck to Cater the Oscars After Party

partysugar — Fri, 11 Jan 2008 11:58:31 -0800

For the fourteenth year in a row, Wolfgang Puck has been selected to create and cater the menu for the Governors Ball, the celebratory party that follows the Academy Awards. Puck will head a team of hand-picked chefs to cook, plate, and serve the 1,500 ball guests. Keeping up with the current trends in the culinary world, Puck states that the menu will highlight local ingredients. He said:

The Governors Ball is a singular event, and the food must be of equal caliber. Our menu will feature locally-grown, sustainable, and organic ingredients, providing guests with a culinary experience that will please even the most discerning of palates.

Among other delicious delicacies, Oscar-winners and A-List celebrities can look forward to Puck's minikobe burgers on brioche with sweet pickles and tuna tartare with wasabi aioli on togarashi toast.

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