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Momofuku's David Chang Talks Sabbaticals and San Francisco

YumSugar — Mon, 09 Nov 2009 04:00:48 -0800

We've always been huge fans of New York chef and restaurateur David Chang: He was Sugar's pick for Best Restaurant Chef of 2008. By fusing innovative flavor combinations and haute kitchen techniques with casual dining, the Momofuku overlord revolutionized the restaurant scene in America.

What's most refreshing about Chang, however, are his irreverent demeanor and unapologetic opinions. Even though I'd interviewed him before, when I heard Chang and his co-author, New York Times writer Peter Meehan, were in town promoting their new bible, the Momofuku Cookbook, I couldn't resist chatting with them. His two cents on culinary trends, TV, and Top Chef Masters, after the jump.

Campbell's Emphasizes Oodles of Noodles With New Campaign

YumSugar — Thu, 29 Oct 2009 11:30:02 -0700

To commemorate the 75th anniversary of its celebrated chicken noodle soup, food company Campbell's has really used its noodle. Yesterday, the 140-year-old company launched a bold campaign called "Slurp" to get consumers to think about its staid soup in a new way.

To promote the fact that there are 32 feet of egg noodles in every can of its chicken noodle soup, the corporation partnered with ad agency BBDO New York and Traction Creative. They've erected a giant billboard with a 54-foot noodle coming out of it, which appears to be slurped by a mannequin standing in a window three stories above.The billboard is near Manhattan's Times Square and will be displayed on the corner of 7th Avenue and 53rd Street for the next four weeks, where it will attract plenty of attention in a high-traffic area.

The campaign is cute - I only wish I could see the billboard in person! - and I learned something new (I would never have guessed there are 32 feet of noodles in every Campbell's can). What do you think of the marketing effort? Does it make you want to buy Campbell's chicken noodle soup?

Source: Flickr User Vagamundos

Yummy Links: From Clinton Kelly to Guy Fieri

partysugar — Mon, 12 Oct 2009 10:15:17 -0700

What Not to Wear's Clinton Kelly's ultimate guide to entertaining. - The Epi-Log
A detailed inside look at the New York Wine and Food Festival. - Eater NY
Learn how to make perfectly boiled eggs.- Serious Eats
The simple chic approach to Fall decorating. - Hostess With the Mostess
What's the difference between a digestif and an apéritif? - Chow
10 things Anthony Bourdain and David Chang hate. - Grub Street NY
On Saturday Night Live, Guy Fieri gets attacked by birds. - Eat Me Daily

Jennifer Aniston Dreams of Opening a Mexican Eatery in NYC

YumSugar — Wed, 16 Sep 2009 16:00:20 -0700

As it turns out, those purported rumors of Jennifer Aniston hoping to open a restaurant are actually true.

On The Tonight Show, the star of the new movie Love Happens confirmed that she does, in fact, want to be a restaurateur. Aniston told talk show host Conan O'Brien:

I've always wanted to open a restaurant. My dad had a restaurant in New York City, called The Fives, in the days of yore. And that always was fun . . . New York needs a great Mexican restaurant . . . I love Mexican food! And usually, a really great night is had in a Mexican restaurant, no?

The movie star, who was a waitress "for a good couple years" before her acting career took off, even said she'd be up for a guest-server stint. To see her talk about the hopeful venture further, keep reading.

7 Spectacular US Farmers Markets

YumSugar — Wed, 05 Aug 2009 06:50:45 -0700

Last week, US Agriculture Secretary Tom Vilsack proclaimed Aug. 2-8 as National Farmers Market Week. In the past year, the number of farmers markets has grown nearly five percent, and there's good reason to get behind them: they're sustainable, community-driven, and personal. But perhaps most importantly, they're fun! While all farmers markets have a way with engaging all the senses, here are some of our top picks from across the country. Keep reading for greenmarkets worth seeking out.
Source: Flickr User ahl

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First Couple Faces Criticism For Dining Decisions

YumSugar — Mon, 01 Jun 2009 15:00:33 -0700

The first couple have continued to convey political messages about food with their recent dining choices. The Obamas spent Saturday evening in Manhattan, where they dined at James Beard Award-winning chef Dan Barber's restaurant Blue Hill before catching a Broadway show.

Within hours, news sites were awash with commentary on the first couple's romantic dinner. "Is it possible to be too political at mealtime?" the Washington Post posited, noting the couple has adopted a pattern of choosing eateries with strong local ties and sustainable food agendas. The Times' Frank Bruni called the decision "too pat and controlled," portraying the president as overly somber and self-restrained when it comes to enjoying food.

Ironically, the same day the Obamas were chided for overthinking dinner, the Times also criticized the First Lady for not going far enough in her message about food. Writer Amanda Hesser lauded Michelle Obama for bringing attention to the local foods movement, then criticized her for stopping short of promoting cooking. Wrote Hesser: "Terrific local ingredients aren't of much use if people aren't cooking them . . . Just as she highlighted American fashion by wearing the clothes of young designers, she could call attention to cooking by bringing America's talented young chefs to the White House for a food summit meeting."

Shouldn't the Obamas be commended for making educated dining choices? Is the media coming down too hard on the presidential couple? How do you feel about the food selections the Obamas have made thus far?

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Must-Read: The Balthazar Cookbook

YumSugar — Thu, 02 Apr 2009 03:30:51 -0700

Even for those of us who don't live in New York, it's hard to ignore the accolades of Balthazar, Keith McNally's world-famous SoHo brasserie that's been perennially packed since it opened over a decade ago.

New Yorkers may think it's still hard to book a rez, but those of us on the West Coast really can't snag a seat for brunch. That's why I was psyched to get my hands on a copy of The Balthazar Cookbook ($24.75). Find out if the book deserves the same reputation as its namesake restaurant when you read more.
Pros:

A comprehensive anthology of France's seminal dishes, from bouillabaisse to cassoulet.
Elegant layout and stunning action shots make this a gorgeous coffee table tome.
Sidebar notes include techniques and suggestions for locating obscure products.

Cons:

With its beautiful red binding, elegant typography, and stylish photos, this compilation of recipes is almost too attractive to use.
Many recipes, such as potato gnocchi or cod with lobster, are not for the beginner cook.
Labor-intensive dishes (like Koulibiac - seared salmon with spinach, lettuce, rice, and mushrooms, all wrapped in puff pastry) seem better off ordered at a restaurant.

Recipes: The book includes all of the classic, national dishes of France. These dishes caught my eye:

Balthazar salad
Salt Cod Brandade
Onion Soup Gratinée
Duck Confit
Côte de Boeuf
Spaetzle
Banana Tarte Tatin

Imagery: More often than not, the recipes include vivid and luscious corresponding photos.

Overall Rating: While not the most practical of cookbooks, this book would be a great purchase for die-hard Balthazar fans, or experienced home cooks looking for a go-to for classic French favorites.

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Meet the Newest Dining Hotspot: The Ballpark

YumSugar — Wed, 01 Apr 2009 09:00:29 -0700

Masaharu Morimoto isn't the only celebrity chef to be serving stepped-up stadium food at future Yankees games. As part of the stadium's new Legends Culinary Series, at select games, famous New York chefs will serve up signature dishes at the stadium's Legends Suite Club.

In addition to Iron Chef Morimoto, the star-studded lineup of chefs will include Alex Guarnaschelli of The Cooking Loft and Butter restaurant, April Bloomfield of The Spotted Pig, and Sirio Maccioni of Le Cirque. Chocolatier Godiva will also be on hand to create signature chocolate desserts.
Food Network has announced that it, too, will be rolling out its first-ever food stands. The stands will feature "quality takes on classic" foods that incorporate "the ethnic cuisines of New York City, Food Network's hometown," according to a statement from the network. Hot dogs, burgers, and fries will be in the mix - but so will Puerto Rican pork sandwiches and Chinese cold noodles.

Since variety is the spice of life, and because dining options at sports events do seem to be trending toward the upscale, I suppose premium dining at the stadium makes business sense. PartySugar and I both agree, however, that canapés can never take the place of chili dogs at the ballpark. What do you think? Would you want to eat gourmet cuisine at a sporting event?

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Party Foul: Mandatory Coat Check

YumSugar — Fri, 20 Mar 2009 13:00:04 -0700

A few weeks ago, I found myself with a large party at a Manhattan restaurant. As soon as we sat down, our hostess pointed us to the mandatory coat check. The restaurant and bar was by no means formal, and we weren't out at a club with a dance floor, so in this case, I really didn't see the point of it being requirement. Add to that the dilemma of tipping at a coat check. But the worst part of it all? It was the dead of Winter, and the restaurant was bone-chillingly cold, so all of us were shivering at the table.

As I sat there covered in goose bumps, I worried whether I would catch a cold, and wondered how this could be legal. After all, it's no different from built-in tips!

Have you ever been forced to give up your coat and tip on a mandatory coat check? Do share your thoughts and stories below.

Guess Who?

partysugar — Sat, 14 Mar 2009 07:00:02 -0700

Guess which chef was looking debonair on Monday night at the 8th Annual Young Audiences New York Awards Benefit?