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To Taste Menu or Not To Taste Menu

partysugar — Mon, 11 Jun 2007 06:08:31 -0700

A few weeks ago I found myself at one of the Bay Area's top 100 restaurants, Redd in Napa Valley. My cheffie buddy and I glanced at the menu before deciding that there were too many delicious dishes to choose one each. So we decided to try the five course tasting menu.

A tasting menu, if you've never experienced one, is a fabulous way to sample small portions of several dishes. Usually everyone at the table is required to order the tasting and for each course a different dish is brought out. At Redd, the first course I tasted was the tuna tartare, while my dining companion tried the sashimi. We rotated plates half way through each course and were able to taste a total of 10 dishes from the menu! To learn more on tasting menus, and check out pics of the food I ate at Redd, just read more

Here are a few more things you should know about tasting menus:

They differ from a prix fixe menu, although are sometimes called the same thing. In a tasting menu, the chef chooses what he sends out, whereas on the prix fixe menu, you pick from a selection of entrees.
A tasting menu can be paired with wine (usually called the wine flight). With each course you will be sent a new half glass of wine that is specifically picked to perfectly match the dish you are savoring. It's more expensive, but fun to do if you are interested in wine and food pairings.
Tasting menus can often be expensive.

While you get smaller portions, it is very easy to fill up quickly on a tasting menu. Don't choose a tasting menu unless you are ready to eat a full, several-course meal.
If you happen to be at a restaurant known for their tasting menu get it!
Tasting menus originated in Europe and were thought of as a bohemian indulgence. Only when they were adopted in America did they become a statement of fine dining.

What are your experiences with a tasting menu? Tell me about them below!

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Meet the 2009 James Beard Award Nominees!

YumSugar — Mon, 23 Mar 2009 11:30:53 -0700

Last month, we introduced you to the semifinalists for the 2009 James Beard Awards. This morning, the short list of final nominees was unveiled, and the winners of the awards - nicknamed the "Oscars of the food world" - will be revealed at an awards gala at Manhattan's Lincoln Center on May 4. In addition to the highly anticipated nominations for outstanding restaurateur, outstanding chef, and outstanding restaurant, among others, the foundation's other honors - in cookbooks, newspaper writing, restaurant design, and blogs - were also announced.

Did any of your favorite chefs and restaurants make the list? View the all the nominations, or check out a summary of some of the biggest award nominees when you read more.

Outstanding Restaurateur Award
Tom Douglas, Tom Douglas Restaurants; Seattle, WA
Keith McNally, Balthazar, Lucky Strike, Pastis; New York, NY
Richard Melman, Lettuce Entertain You Enterprises; Chicago, IL
Drew Nieporent, Myriad Restaurant Group; New York, NY
Stephen Starr, Starr Restaurant Organization; Philadelphia, PA

Outstanding Chef Award
José Andrés, Minibar; Washington, DC
Dan Barber, Blue Hill; New York, NY
Tom Colicchio, Craft; New York, NY
Suzanne Goin, Lucques; Los Angeles, CA
Paul Kahan, Blackbird; Chicago, IL

Outstanding Restaurant Award
Babbo, New York, NY; Chef/Owner: Mario Batali, Owner: Joe Bastianich
Boulevard, San Francisco, CA; Chef/Owner: Nancy Oakes, Owner: Pat Kuleto
Fore Street, Portland, ME; Chef/Owner: Sam Hayward, Owner: Victor Leon and Dana Street
Highlands Bar & Grill, Birmingham, AL; Chef/Owner: Frank Stitt
Jean Georges, New York, NY; Chef/Owner: Jean-Georges Vongerichten, Owner: Phil Suarez

Rising Star Chef of the Year Award
Nate Appleman, A16; San Francisco, CA
Sean Brock, McCrady's; Charleston, SC
Johnny Monis, Komi; Washington, DC
Gabriel Rucker, Le Pigeon; Portland, OR
Michael Solomonov, Zahav; Philadelphia, PA
Sue Zemanick, Gautreau's; New Orleans, LA

Best New Restaurant
The Bazaar by José Andrés, Los Angeles, CA; Chef/Owner: José Andrés
Corton, New York, NY; Chef/Owner: Paul Liebrandt, Owner: Drew Nieporent
L20, Chicago, IL; Chef: Laurent Gras, Owner: Richard Melman
Momofuku Ko, New York, NY; Chef/Owner: David Chang
Scarpetta, New York, NY; Chef/Owner: Scott Conant

Outstanding Pastry Chef
Gina DePalma, Babbo; New York, NY
Kamel Guechida, Joël Robuchon; Las Vegas, NV
Pichet Ong, P*ong; New York, NY
Nicole Plue, Redd; Yountville, CA
Mindy Segal, Mindy's Hot Chocolate; Chicago, IL

Outstanding Wine Service Award
Bin 36, Chicago, IL; Wine Director: Brian Duncan
Blackberry Farm, Walland, TN; Wine Director: Andy Chabot
Le Bernardin, New York, NY; Wine Director: Aldo Sohm
Patina, Los Angeles, CA; Wine Director: Eric Espuny
Picasso at Bellagio, Las Vegas, NV; Wine Director: Robert Smith

Outstanding Wine and Spirits Professional
Dale DeGroff, Dale DeGroff Co., Inc.; New York, NY
Merry Edwards, Merry Edwards Wines; Sebastopol, CA
Garrett Oliver, The Brooklyn Brewery; Brooklyn, NY
John Shafer and Doug Shafer, Shafer Vineyards; Napa, CA
Julian P. Van Winkle, III, Old Rip Van Winkle Distillery; Louisville, KY

Outstanding Service Award
Daniel, New York, NY; Owners: Daniel Boulud and Joel Smilow
Emeril's New Orleans, New Orleans, LA; Owner: Emeril Lagasse
La Grenouille, New York, NY; Owners: Charles Masson and Giséle Masson
Spiaggia, Chicago, IL; Owner: Larry Levy
Vetri, Philadelphia, PA; Owners: Marc Vetri and Jeff Benjamin

Source

Who's Going to Win This Year's James Beard Awards?

YumSugar — Mon, 24 Mar 2008 11:11:51 -0700

A little over a month ago, we tipped you off to the 2008 James Beard Awards Long List, and well the time has come: the long list is now a short list. This morning the official list of nominees was released. There are 52 categories including cookbooks, journalism articles, television, radio, web, restaurant design, and most importantly the restaurants and chefs themselves.

To discover some of the biggest award nominees, just read more.

For the full rundown, be sure to visit the official list of full nominees.

Outstanding Restaurateur Award
Joe Bastianich/Mario Batali, Babbo Ristorante e Enoteca; New York, NY
Tom Douglas, Tom Douglas Restaurants; Seattle, WA
Richard Melman, Lettuce Entertain You Enterprises; Chicago, Il
Wolfgang Puck, The Wolfgang Puck Fine Dining Group; Beverly Hills, CA
Jean-Georges Vongerichten, Jean-Georges Management LLC; New York, NY

Outstanding Chef Award
Grant Achatz, Alinea; Chicago, IL
José Andrés, Minibar; Washington, DC
Dan Barber, Blue Hill; New York, NY
Suzanne Goin, Lucques, Los Angeles, CA
Frank Stitt, Highlands Bar & Grill; Birmingham, AL

Outstanding Restaurant Award
Boulevard, San Francisco, CA; Chef/Owner: Nancy Oakes, Owner: Pat Kuleto
Campanile, Los Angeles, CA; Chef/Owner: Mark Peel
Gramercy Tavern, New York, NY; Owner: Danny Meyer
Jean Georges, New York, NY; Chef/Owner: Jean-Georges Vongerichten
The Slanted Door, San Francisco, CA; Chef/Owner: Charles Phan

Best New Restaurant
Anthos, New York, NY; Chef/Owner: Michael Psilakis, Owner: Donatella Arpaia
Central Michel Richard, Washington, DC; Chef/Owner: Michel Richard
Fearing's at the Ritz Carlton, Dallas, TX; Chef/Owner: Dean Fearing, The Ritz-Carlton, Dallas
Osteria Mozza, Los Angeles, CA; Chef: Matt Molina; Owners: Nancy Silverton, Mario Batali, Joseph Bastianich
Osteria, Philadelphia, PA; Chef/Owners: Marc Vetri, Jeff Michaud; Owner: Jeff Benjamin

Rising Star Chef of the Year Award
Nate Appleman, A 16; San Francisco, CA
Sean Brock, McCrady's; Charleston, SC
Gavin Kaysen, Café Boulud, New York, NY
Johnny Monis, Komi; Washington, DC
Matt Molina, Osteria Mozza; Los Angeles, CA
Gabriel Rucker, Le Pigeon; Portland, OR

Outstanding Pastry Chef Award
Gina DePalma, Babbo Ristorante e Enoteca; New York, NY
Pichet Ong, P*ONG; New York, NY
Nicole Plue, Redd; Yountville, CA
Elisabeth Prueitt and Chad Robertson, Tartine Bakery; San Francisco, CA
Mindy Segal, HotChocolate; Chicago, IL

Outstanding Wine Service Award
Aureole, Las Vegas, NV; Wine Director: Steven Geddes
Bin 36, Chicago, IL; Wine Director: Brian Duncan
Eleven Madison Park, New York, NY; Wine Director: John Ragan
Blackberry Farm, Walland, TN; Wine Director: Andy Chabot
Picasso, Las Vegas, NV; Wine Director: Robert Smith

Outstanding Wine and Spirits Professional Award
Dale DeGroff, Dale DeGroff Co., Inc.; New York, NY
Merry Edwards, Merry Edwards Wines; Sebastopol, CA
David Lett, The Eyrie Vineyards; McMinnville, OR
Bobby Stuckey, Frasca Food and Wine; Boulder, CO
Terry Theise, Terry Theise Estate Selections; Silver Spring, MD

Outstanding Service Award
Canlis, Seattle, WA; Owners:The Canlis Family
Gary Danko, San Francisco, CA; Owner: Gary Danko
Spiaggia, Chicago; Owner: Tony Mantuano
Terra, St. Helena, CA; Owners: Hiro Sone and Lissa Doumani
Vetri, Philadelphia, PA; Owner: Mark Vetri