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Thomas Keller
Yummy Links: From Thomas Keller to India Pale Ale
- An early look at Thomas Keller's upcoming cookbook, Ad Hoc at Home. — Grubstreet
- With stabbing deaths on the rise in the UK, one knife manufacturer has taken matters into his own hands. — Eat Me Daily
- Tickets for October's New York Wine and Food Festival are now on sale.
Yummy Links: From Sandra Lee to TV Dinners
- Semi homemade be gone: Sandra Lee gets a seasonal fresh-ingredient makeover. — Eat Me Daily
- Mustard manufacturer Grey Poupon wants Obama to pardon Dijon lovers. — Grubstreet
- Ten food moments from The Office.
Ramsay Missing From the World's Best Restaurants List
Yesterday Restaurant magazine and S. Pellegrino announced its famed list of the world's 50 best restaurants. The list is developed by a large panel of well-regarded international judges consisting of 806 chefs, restaurateurs, food critics, and journalists.
Yummy Links: From Carnations to Thomas Keller
- Once shunned, the affordable carnation is making a centerpiece comeback. — Hostess With the Mostess
- Love cilantro? Check out this new website devoted to the fragrant herb.
All the News That's Fit to Eat — Mar. 18, 2009
- If you're at a loss over what to make for dinner, plan your meal around a bowl of rice. — Los Angeles Times
- Why chef Thomas Keller loves a less-than-perfect roast chicken, flaws and all. — Washington Post
- Is the whoopie pie the next cupcake?
Chatting It Up With Iron Chef Challenger Ron Siegel
Now that Top Chef is over, I've got another professional chef showdown to discuss: Iron Chef. I'm a huge fan of not only the American version, but also the Japanese version that started it all. Recently, I had an opportunity to catch up with America's very first Kitchen Stadium winner, chef Ron Siegel, now the executive chef at The Dining Room at The Ritz-Carlton, San Francisco.
Sunday Slow Cooker: Thomas Keller's Cassoulet
Got guests over watching the Super Bowl this weekend? You can employ the help of a low-maintenance slow cooker during the game yet still impress your party with cassoulet. One of the benchmarks of classic French cooking, it's characterized by a copious mélange of grand meats, from duck confit to fine sausages.
Norway Wins Bocuse d'Or, Team USA Finishes Sixth
The two-day culinary Olympics, known as the Bocuse d'Or, took place yesterday and today in Lyon, France. A 28-year-old chef, Geir Skeie, from Norway won the competition. There was much hope in the food industry that the American competitor, Timothy Hollingsworth, would win.
A Tasty Way to Start the (New Year) Day
Last week, I woke up (no surprises here) slightly hungover. It seems I had played one three too many rounds of beer pong. As I lay in bed, my head pounding, I suddenly realized I was in the best place in the world to be hungover: my parents' house — where the fridge was always stocked!
The Year's Best Restaurant Chef
For our Best of 2008 series, we asked you who you thought deserved the title of best restaurant chef of the year.
The votes for Masaharu Morimoto and Thomas Keller were neck and neck, but ultimately your pick was Thomas Keller.
We must, however, respectfully disagree and say that our pick for best restaurant chef is David Chang.