Jun 22, 2007 -
After the first two parts of my French Laundry excursion, I've arrived at the final installment: the cheese & dessert. I must say, although I was ridiculously full at this point, I somehow managed to make room - which actually came as no surprise. The night we were there, Thomas Keller was actually at a big Food & Wine event in Aspen.
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Jun 20, 2007 -
A little while back, I confessed to never having eaten at a single one of the 50 best restaurants in the world. Well, last week I finally fixed that by dining at Thomas Keller's number 4 ranked (number 1 in the US) The French Laundry of Yountville, CA (Napa wine country). The menu there consists of two options: the chef's tasting menu or the taste of vegetables menu, so unfortunately there's no popping in and ordering a la carte.
- 20 Comments
Jul 30, 2007 -
The first thing I ate at The French Laundry was a delectable cornet. If you want to try and make it at home, here's the recipe. Oh and can I just say, this one is possibly even more beautiful than the one I ate while there.
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Jun 21, 2007 -
Yesterday I walked you through the first part of my extravagant time at the French Laundry, and while everything I posted was definitely tasty, you guys haven't even seen the meat of the story (bad pun intended). Today I'll take you from fish course to beef and all the lovely bits in-between.
After the foie gras, the next course was either Filet of American Red Snapper with Summer Squash, San Marzano Tomato "Fondue," Cuttlefish and Arugula-Castelvetrano Olive Pudding (shown right) or Spanish Mackerel "En Escabeche" with Hawaiian Hearts of Peach Palm, English Cucumbers, Cilantro Shoots, Haas Avocado "Coulis" and Rangpur Lime "Gastrique" (shown above).
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Oct 14, 2009 -
On this Wednesday, we don't just celebrate Hump Day for the week; we also honor French Laundry chef and restaurant legend Thomas Keller, who turns 54 today. The culinary pioneer — who's been called everything from the food industry's Yoda to Father Jesus Keller — shows no signs of slowing down. He's about to open a Bouchon restaurant in LA and a new inn in Napa Valley.
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Sep 25, 2007 -
The man behind the Best Restaurant in America is surprising everyone with a new frozen food line. The folks at Bloomberg are reporting that Thomas Keller — owner of The French Laundry and Per Se — has designed and placed his name on two frozen dishes for FiveLeaf, a unit of Cuisine Solutions Inc. The first one, Mac and Cheese Lobster with Orzo will be pitched to retail stores soon.
- 7 Comments
Sep 29, 2008 -
Over the weekend, eight semi-finalists competed to see who would represent the United States at the Bocuse d'Or, a prestigious international culinary competition. Timothy Hollingsworth, a sous chef at the French Laundry, was selected as the winner. Hollingsworth now has three months to prepare for the French showdown in January.
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Jul 27, 2007 -
- I'm not sure I would consider fresh sugarcane juice is the original lemonade, but it is really delicious. - Serious Eats
- I know how much you all love cupcakes, so what do you think of this pan that will allow you to make a giant sized one? - Baking Bites
- What are you going to do with all of your warm-weather ingredients?
- 9 Comments
Apr 24, 2007 -
Last night Restaurant Magazine announced their annual list of the world's 50 best restaurants and I am ridiculously embarrassed to say that even though two of them are really close by (Chez Panisse and the French Laundry), I have not been to any of the ones on the list. While I go hang my head in foodie shame, you can check out the list. Oh and it's worth noting that the top 6 are the same as last year and there are only 5 new entries and one that has re-entered.
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Oct 15, 2008 -
- A panel of wine experts puts $12 and under wine to the test. — Boston Globe
- Try one of these taste-tested cornbread mixes to go with your chili. — San Francisco Chronicle
- What kitchen essentials are worth investing in, and which ones you should pass up.
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