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Are You Shocked to Hear Gordon Ramsay Is Having an Affair?

partysugar — Mon, 24 Nov 2008 03:00:45 -0800

Yesterday it was announced that bad-boy, celebrity chef Gordon Ramsay is apparently having an affair. The racy details reveal that the chef has been secretly sleeping with professional mistress and Having An Affair? A Handbook For The Other Woman author Sarah Symonds for the past seven years. Although he's known in the states for his foul-mouthed, angry kitchen tirades, across the pond, Ramsay's an established family man with a devoted wife and four young children.

Neither Ramsay nor Symonds have commented on the allegations, but in her book, Symonds describes an affair with a high-profile, incredibly well known chef. While I found the news surprising it didn't exactly shock me. I've never really considered Ramsay to be the devoted husband type. What do you think about the possible affair?

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Bravo Continues Its Affair With Fabio

YumSugar — Thu, 01 Oct 2009 10:15:19 -0700

Fabio Viviani may not have won season five of Top Chef, but we figured he'd go far. Turns out, the rumors about his own show are true: Fabio is getting a reality series on Bravo.

According to Variety, Fabio is one of three Bravo reality stars starring in upcoming spinoffs, along with Project Runway winner Christian Siriano and Real Housewives fixture and natural foods chef Bethenny Frankel.

The show will be called Fabio: A Catered Affair and "chronicle the challenges he faces as he and business partner Jacopo Falleni look to expand their restaurant and catering business in Los Angeles." The premise doesn't sound thrilling on paper, but I know I'll tune in just for Fabio's entertaining one-liners and charm. How about you?

What's Your Favorite Style of Pizza?

YumSugar — Mon, 19 Oct 2009 12:50:35 -0700

Having spent some serious time in New York, Chicago, and San Francisco, I've had my share of love affairs with all kinds of pizza, from the giant, thin pies at Grimaldi's in Brooklyn to the sausage-stuffed deep dish at Giordano's to the organic, local ingredient-laden, egg-topped variety at Alice Waters's Chez Panisse. But if I had to choose, my favorite type of pie would be the one made in the ethereal Neapolitan style. It has a crisp, ever-so-slightly charred exterior and a chewy but light interior. In San Francisco, the best of this kind is found at A16. What's your choice pizza?

Ming Tsai's Must-Have Pantry Essentials

YumSugar — Wed, 23 Sep 2009 05:50:32 -0700

Last week, when I caught up with PBS host and restaurateur Ming Tsai, he spoke openly about his love affair with cooking, his latest ventures, and whether he'd be up for Top Chef Masters. In addition, Ming had endless tips for home cooks and rattled off a list of select Asian ingredients no kitchen should be without. To find out what they are, keep reading.
Source: Flickr User mamamusings

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Noteworthy Nibbles - Sept. 22-29, 2009

YumSugar — Tue, 22 Sep 2009 14:00:50 -0700

When it comes to food festivals, I've decided that the peak of the season isn't the three-month span between Memorial Day and Labor Day, Instead, it's right this minute, when the last of the season's seafood festivals converge with harvest celebrations and the beginning of chili cookoffs. We can't wait to check out the bites at the Taste of Petaluma.

Where will this week be leading you? Let us know in the comments below!

New York, NY: StarChefs New York Rising Stars Revue - Sept. 22
London, KY: World Chicken Festival - Sept. 24-27
Columbus, OH: Columbus Food & Wine Affair - Sept. 25
Redondo Beach, CA: Redondo Beach Lobster Festival - Sept. 25-27
Sonoma, CA: Valley of the Moon Vintage Festival - Sept. 25-27
Los Angeles, CA: Feast of San Gennaro - Sept. 25-27
Orlando, FL: Epcot International Food & Wine Festival - Sept. 25-Nov. 8
Petaluma, CA: Taste of Petaluma - Sept. 26
Pittsburgh, PA: Blue Ribbon Bacon Festival - Sept. 26
Stone Mountain, GA: The Great Miller Lite Chili Cook-Off - Sept. 26

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Let's Dish: What Did You Serve at Your Last Dinner Party?

partysugar — Tue, 11 Aug 2009 10:15:00 -0700

Dinner parties are my favorite kind of party. Creating a meal for loved ones is highly satisfying, and when I'm prepping for a dinner, I'm always in the best mood. Whether it's a meal I've been planning for months or a last-minute affair, I always write down the menu.

The last dinner party I hosted was two weeks ago for 10 friends. To start I served grilled pancetta-wrapped peaches and chili con queso with tortilla chips. The appetizers were washed down with a watermelon mint lemonade cocktail. For the main course we enjoyed steak, grilled vegetables, mixed green salad with avocados and nectarines, and a tomato tart.

The memory is still fresh in my mind, but I'm already planning my next dinner and I need inspiration. So do tell: what was on the menu at your last dinner party?

Julie & Julia's Julie Powell Sets the Record Straight

YumSugar — Wed, 29 Jul 2009 15:20:00 -0700

The highly-anticipated film Julie & Julia, set for release Aug. 7, has sparked a renewed curiosity about both protagonists portrayed in the film: The late Julia Child, as well as writer Julie Powell, author of the memoir Julie & Julia. Over drinks, the self-effacing Powell, who was in town promoting the film, discussed the movie, the extramarital affair that is the subject of her next book, and her response to less-than-kind feedback from both Julia's editor, Judith Jones - and Julia herself. Get the scoop when you keep reading

Catching Up With Chris Cosentino

partysugar — Mon, 13 Jul 2009 13:04:20 -0700

Since he competed in the Next Iron Chef two Summers ago, San Francisco's acclaimed offal-chef, Chris Cosentino, has been a very busy guy. He's worked nights at his head-to-tail rustic Italian restaurant, Incanto, opened a salumeria, Boccalone, at the Ferry Building in SF, and filmed a new television show, Chef vs. City, for the Food Network. Last week Chris took some time out of his hectic day-to-day to show me the graffiti-style "Shut Up and Cook" mural in the kitchen and to chat about everything from his 4-year-old son's eating habits to why he actively tweets. Find out what the chef had to say and read more.

On the Aug. 7 debut of Chef vs. City: It's very exciting, but it makes you nervous. We've already shot the entire show, but I don't get to see any of the final edits. I am what I am.

On food trends: I don't think food is trendy at all. I'm not reinventing anything here at Incanto. I'm just reintroducing. It's a realization of the past. Folks are more connected to where their food comes from. People are more interested in food - they're sharing with their neighbors, they're joining meat co-ops. They feel more connected to food because it's the ethical thing to do, not because it's trendy. You could say that Korean food is trendy right now, but to me a trend is something that comes, gets really popular, and goes away. Korean food isn't going to go away. It's just that more people are aware of Korean food. It's becoming mainstream, but it's not a trend. It's like bacon, people aren't going to stop eating bacon. Ever.

On his love affair with offal: Working in restaurants you see all the meat come in. Sure, there's always foie gras and sweetbreads, but when I came to work here [at Incanto] I wanted to cook rustic peasant food and the basis for this type of food is using every piece of meat. Using the whole animal. I've started harvesting my own animals and that changes your perspective.

On the one thing he won't eat: I eat everything. The only item I ever disliked - it turned my stomach - was balut.

On what's next for Boccalone: We just launched the mortadella hot dog. I like to do a hot dog during baseball season. We already make mortadella, but now we are just packaging it in a different way. I plan to continue rolling with what we are doing. I like to make really good consistent products. This is what we strive to do on a daily basis.

On how the Internet has changed the role of the modern chef: I have a lot of fun with Twitter. It's only 140 characters, so you really have to think about what you are saying. These sort of things are important because people want to communicate. People want to be in contact with chefs. They want to know how to cook, they want to ask questions. With my website, I try to bridge the gap. It gives me direct contact with the people. The Internet, Twitter, blogs have broken down a barrier. There is more exchanging of information occurring. I try to answer all the emails I get.

On raising a foodie son: My son will eat anything. He's had tripe, he's had beef heart tartar. At the Ferry Building last Saturday, he ate a dozen oysters by himself and he's 4 years old!

Source: Lisa Hamilton

Come Party With Me: Dolores Park Picnic - Drinks

partysugar — Thu, 25 Jun 2009 12:50:38 -0700

Typically when we go to Dolores Park on a sunny day, everyone brings a bottle (or two, or three) of wine. However, since this picnic is a plan-ahead event - rather than the normal impromptu affair - I'm making a special drink. Fresh-squeezed lemonade comes to mind when I hear the word picnic and this blushing pink version is prefect because it's spiked with vodka and sour cherries. It's a refreshing concoction that screams Summer. If you prefer not to imbibe alcohol, simply omit the vodka and enjoy the cherry lemonade on its own.

To check out the recipe, please read more.

Fizzy Sour Cherry Lemonade
From Gourmet

Ingredients

2 lb fresh or thawed frozen sour cherries (1 qt), stemmed and pitted
1 cup fresh lemon juice
3/4 to 1 cup sugar
1 1/2 cups vodka (optional)
2 to 3 cups chilled sparkling water
fresh sour cherries with stems, garnish

Directions

Blend cherries in a blender at low speed until skins have broken down enough to brightly color liquid.
Pour through a sieve into a 2-quart pitcher, pressing on and discarding solids. Add lemon juice and sugar (to taste), stirring until sugar is dissolved.
Pour 3 tablespoons vodka (if using) into each of 8 tall (10-ounce) glasses filled with ice. Add 1/2 cup cherry lemonade to each and top off with sparkling water.

Serves 8.

Make ahead: Sour cherry lemonade can be made 1 day ahead and chilled, covered.

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Come Party With Me: Rehearsal Dinner - Menu

partysugar — Tue, 26 May 2009 13:00:42 -0700

Instead of having her rehearsal dinner at a restaurant, my girlfriend Ronda has decided to host it in her parents' backyard. To save money, the event won't be a formal sit-down affair, but rather a casual alfresco cocktail party with heavy appetizers. The easy menu is inspired by Italy.

First set up a huge station with store-bought charcuterie, cheese, olives, and antipasto. Next, give classic Caesar salad a portable makeover by serving on skewers. Ask a family friend to man the grill and cook up an assortment of vegetarian - asparagus and sun dried tomato, zucchini, margherita, and fontina olive - grilled pizzas. Prepare the toppings and dough in advance.

All the griller has to do is assemble and make the pizzas. Once cooked, pass around and offer to guests. To check out these recipes, read more.

Caesar Salad Skewers
From Every Day With Rachael Ray

Ingredients

1/2 cup mayonnaise
1 cup plus 1 tablespoon grated Parmigiano-Reggiano cheese
1/4 cup fresh lemon juice
One 2-ounce tin anchovies, drained
2 teaspoons Dijon mustard
2 teaspoons red wine vinegar
1 garlic clove
1/2 teaspoon Worcestershire sauce
1 heart of romaine, trimmed and cut crosswise into 1-inch strips
16 cherry tomatoes
Freshly ground pepper

Directions

In a blender, combine the mayonnaise, 1 cup of cheese, lemon juice, anchovies, mustard, vinegar, garlic and Worcestershire sauce. Blend on high until thick and creamy, about 20 seconds.
Place the dip in a bowl and top with the remaining 1 tablespoon of cheese.
Divide the romaine strips evenly among 16 skewers and thread them onto the skewers through their center rib, keeping them close to the tip. Top each skewer with a cherry tomato, garnish with pepper and serve with the Caesar dressing dip.

Makes 16 skewers.

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Grilled Pizzas With Asparagus and Sun-Dried Tomatoes
From Everyday Food

Ingredients

1 bunch asparagus (about 1 pound), thick ends removed
1 bunch scallions, trimmed
1/2 cup sun-dried tomatoes (oil-packed), thinly sliced, plus 3 tablespoons oil from jar
1 pound store-bought pizza dough, thawed if frozen
1 cup ricotta

Directions

Heat grill to medium.
In a large bowl, combine asparagus, scallions, and 1 tablespoon sun-dried tomato oil; season with salt and pepper. Grill, turning occasionally, until vegetables are tender, 6 to 9 minutes. When cool enough to handle, cut asparagus and scallions into thirds.
Brush a large baking sheet with 1 tablespoon sun-dried tomato oil. On a lightly floured work surface, divide dough in half. Roll or stretch to form two 9-inch ovals. Transfer to prepared sheet, and brush with remaining tablespoon sun-dried tomato oil.
Transfer dough pieces to grill. Cook until undersides are firm and beginning to char, 2 to 3 minutes. Using tongs or a large spatula, transfer crusts, grilled side up, back to baking sheet.
Dividing evenly, top crusts with ricotta, then asparagus, scallions, and sun-dried tomatoes; season with salt and pepper.
Slide back onto grill and cook, rotating occasionally, until crusts are cooked through and cheese is melted, 3 to 5 minutes. Transfer pizzas to a cutting board, cut in half, and serve.

Serves 4.

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Grilled Zucchini Pizza
From Gourmet

Ingredients

1 large garlic clove
2 tablespoons olive oil (preferably extra-virgin)
1 lb pizza dough, thawed if frozen
1 lb zucchini (about 2 large), cut diagonally into 1/3-inch-thick slices
1/4 teaspoon salt
3/4 lb coarsely grated mozzarella (2 1/2 cups)
2 tablespoons chopped fresh oregano

Directions

Prepare gas grill for cooking over moderate heat. Preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.
Meanwhile, mince garlic with a large heavy knife, then mash to a paste with a pinch of salt using flat side of knife. Transfer to a small bowl and stir in 1 teaspoon olive oil.
Stretch dough with your fingers into a 12- by 10-inch rectangle on a large baking sheet and rub with 1 teaspoon olive oil. Cover dough with plastic wrap.
Toss zucchini with salt (1/4 teaspoon) and 1 tablespoon olive oil in a bowl. Grill zucchini on lightly oiled grill rack, covered, turning occasionally, until just tender, 4 to 5 minutes total. Return to bowl.
Bring dough, garlic oil, and cheese to grill area. Grill dough, oiled side down, on lightly oiled grill rack, covered, until underside is golden brown, 2 to 4 minutes.
Turn crust over using tongs and brush with garlic oil. Sprinkle with half of cheese, then arrange zucchini, overlapping slightly, in 1 layer on cheese. Sprinkle remaining cheese on top and grill pizza, covered, until underside is golden brown and cheese is melted, 3 to 5 minutes.
Transfer pizza with tongs and a spatula to a cutting board, then sprinkle with oregano and drizzle with remaining teaspoon olive oil.

Serves 4.

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Grilled Margherita and Olive-Fontina Pizzas
From Food and Wine

Ingredients

For dough:
2 tablespoons honey
3 cups warm water
2 packages dry active yeast
7 cups all-purpose flour, plus more for dusting
1/4 cup extra-virgin olive oil, plus more for rubbing
3 tablespoons kosher salt
For olive-fontina topping:
1/2 cup pine nuts
1/2 pound Italian Fontina cheese, coarsely shredded (2 cups)
1/2 cup pitted black Moroccan olives, chopped
For margherita topping:
2 cups tomato sauce
1/2 pound mozzarella, coarsely shredded (2 cups)
1/2 cup torn basil leaves
salt, for sprinkling

Directions

Make the dough: In a very large bowl, stir the honey into the water until dissolved. Sprinkle the yeast over the water and let stand until foamy, about 8 minutes. Stir in the flour, the 1/4 cup of olive oil and the salt until blended. Turn the dough out onto a lightly floured surface and knead until smooth. Place the dough in an oiled bowl, cover with plastic wrap and let stand in a warm place until doubled in volume, about 1 hour.
On the floured work surface, punch down the dough and cut into 4 pieces. Roll each piece into a ball and place on an oiled baking sheet. Rub the dough balls with oil, cover with plastic and refrigerate overnight.
Light a grill. When the coals are hot, push two-thirds to one side for a hot fire; spread the remaining coals on the other side for a medium-hot fire.
Prepare the olive-fontina pizzas: In a small cast-iron skillet, toast the pine nuts over the medium-hot fire, shaking the pan, until the nuts are golden and fragrant, about 1 minute. Arrange all the topping ingredients near the grill.
On a lightly oiled work surface or sheet pan, press 1 dough ball into a thin, roughly shaped, 10-inch round. Repeat with the remaining dough balls. Carefully set 1 dough round over the hot fire and grill until firm on the bottom and easy to lift, about 1 minute. Using tongs, move the crust to the medium-hot fire and continue grilling until the bottom is deeply browned and blistered, about 2 minutes longer. Carefully flip the crust and return it to the hot fire until cooked through, about 1 minute.
Slide the crust back to the medium-hot fire and top with 1 cup of the shredded Fontina and 1/4 cup each of the olives and pine nuts. Cover the grill and cook until the cheese is melted, about 2 minutes. Transfer the grilled pizza to a cutting board; cut into pieces and serve. Grill another dough round, and top it with the remaining Fontina, olives and pine nuts.
Prepare the margherita pizzas: Grill another dough round on both sides. Slide to the medium-hot fire, spread with 1 cup of the tomato sauce and top with 1 cup of the mozzarella. Cover the grill and cook until the cheese is melted, about 2 minutes. Transfer the pizza to a cutting board and scatter half of the basil on top. Sprinkle the pizza with salt, cut into pieces and serve. Repeat with the remaining dough round, tomato sauce, mozzarella, basil and salt.

Makes four 10-inch pizzas.

Make Ahead: The pizza dough can be prepared through Step 2 and frozen for up to 1 month.

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