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Grub Street

Edited by Josh Ozersky with Daniel Maurer

All Posts Tagged: ‘french culinary institute’

Neighborhood Watch 

3/25/08

3:00 PM

Rusty Knot Bringing Back Frozen Drinks; Bruce Willis Tended Bar in the East Village

East Village: Wine bar Bowery Wine Co., which opens this weekend at the Avalon, is backed by Bruce Willis, but no promises that he'll be behind the bar this Saturday as he did at his own private party last week. [Eater]
The late-night menu that made Ssäm Bar famous is now a shadow of its former self; you can't even actually get ssäm. [Down by the Hipster]
Midtown: Joel Robuchon will be in the house at Atelier for four or five days starting April 11. [Insatiable Critic]
Midwood: Di Fara pizza now has a Facebook page, thanks to Adam Kuban. [Slice]
Soho: The Women Chefs and Restaurateurs (WCR) industry group is hosting the Times' own Florence Fabricant and Kate Krader of Food & Wine magazine tonight at the French Culinary Institute as part of a panel set to discuss how restaurateurs and chefs should deal with Grub Street (well, all forms of media). [WCR]
Fabio Trabocchi has launched a series of Saturday cooking classes beginning this week at Fiamma . [The Strong Buzz]
Tribeca: The evolved Duane Park now has a New Orleans accent. [Zagat]
West Village: Will other bars catch on to Rusty Knot's move to serve frozen drinks? We hope so. [Mouthing Off/Food & Wine]

More: Neighborhood Watch  »bowery wine co., di fara, east village, fabio trabocchi, french culinary institute, joel robuchon, l'atelier de joel robuchon, midwood, rusty knot, soho, tribeca, west village, women chefs

NewsFeed 

3/ 3/08

1:56 PM

Learn All the Food Science You Can Hold, in Just Three Days

harold mcgee

Come with Harold McGee, on a journey to the land of science!Photo: AFP/ Getty Images

The nation's most influential food scientist, Harold McGee, is going to be giving a three-day seminar at the French Culinary Institute from March 15 to 17, but we were at first a little hesitant about going. The last time we attended such a talk, by molecular gastronomist Hervé This, the great man’s pronouncements were so profound, and his insights into the nature of matter so complex, that we were stymied and had to be woken up by security guards long after everyone else departed. McGee, though, will be giving practical demonstrations for three days, including six ways of searing a steak, everything you wanted to know about eggs and emulsions, and, on day three, a futuristic tour of enzymes, hydrocolloids, and “equipment such as freeze dryer’s vacuum packaging, and rotary evaporators.” Who could resist such a curriculum? For three days and $1,200, you can be the chef of the future!

Harold McGee Lecture Series [French Culinary Institute]
Related: Molecular Gastronomy Made Complicated via PowerPoint

More: NewsFeed  »french culinary institute, harold mcgee, molecular gastronomy

NewsFeed 

2/11/08

9:00 AM

Cesare Casella the Latest Chef Onboard the UWS Bandwagon

Cesare Casella, the life of any party.Photo: Patrick McMullan

The Upper West Side — flush with Dovetail's success; the boffo business at Kefi , Cesca , and Ouest ; and with Fatty Crab II on the way — seems to be — of all places — the hot restaurant neighborhood du jour. And the next chef heading northwest? Tuscan toque Cesare Casella, who has a lease on a 1000-square-foot space on West 73rd Street. The Maremma chef, who leads the Italian program at the French Culinary Institute, is also seeking to acquire an adjacent storefront. “If we can do that, we will have an Italian restaurant, but not a Tuscan cowboy one,” Casella says. “I have to represent all of Italy, the way I teach at FCI. If we stay with the small space, it will be Bean Bar or something like it.” Bean Bar is the Tuscan takeout bean operation Casella has wanted to open at Grand Central since last May. His new space won't be ready till fall or next winter at the earliest.

Related: Cesare Casella Jumps to Launch Bean Bar in Grand Central

More: NewsFeed  »cesare casella, french culinary institute, maremma, upper west side

In Other Magazines 

12/10/07

5:01 PM

Dave Arnold's Alcoholic Pickle of the Future

NYT Magazine
The Times Magazine’s annual examination of “big ideas” brings news of some culinary innovations such as a food-processing technique that helps farmed fish taste more like wild fish (encouraging fast-food companies to make the switch to the former) and packaging that will allow us to tell whether supermarket meat is rotten, which is of no consequence to those in another article who practice “vegansexuality” by forgoing liaisons with carnivores. The most curious item, though, explores French Culinary Institute head Dave Arnold’s ingenious method of combining two of our favorite things — booze and pickles — by pickling cucumbers with a martini’s worth of gin and vermouth. Watch the video and you’ll see the dapper Arnold use a vacuum machine to turn the cucumber opaque while gin rushes into its air holes — easily the hottest thing in mixology since the “hard shake.”

The Edible Cocktail
Tell-Tale Food Wrapping
Vegansexuality
Fish-Flavored Fish [NYT]

More: In Other Magazines  »dave arnold, french culinary institute, martinis, new york times

Back of the House 

9/21/07

11:52 AM

Recent ‘Top Chef’ Non-Winner Stands By Her Chicken

Sara Mair

Does Top Chef’s Sara Mair like it rare?Photo courtesy of Bravo

Sara Mair could not escape elimination on last night’s Top Chef when she began the episode by serving Sirio Maccioni of Le Cirque an undercooked potato-wrapped sea bass and concluded with poorly flavored and undercooked chicken for deans of the French Culinary Institute. Today she talks to us about reconciling with Howie and Hung’s lack of heart.

Read more»

More: Back of the House  »french culinary institute, gail simmons, le cirque, sara mair, top chef

Back of the House 

9/20/07

9:13 AM

Hung Earns Platt’s Reluctant Respect on ‘Top Chef’

Hung

Hung keeps his eyes on the prize.Photo: Courtesy of Bravo

The final cut prior to the Top Chef finale was made last night, as the contestants came to New York to cook before the most august figures the show could muster. First, Hung won a Quickfire Challenge by executing Daniel Boulud’s old potato-wrapped sea bass for Le Cirque’s Sirio Maccioni; he then did likewise on a sous-vide chicken dish in the Elimination Challenge before the combined deans of the French Culinary Institute, including the legendary Andre Soltner. But somebody had to take the fall, and it was Sara, with her undercooked chicken. Feeling that her ejection was long overdue, we sat down to our weekly exchange with Adam Platt, ready to exult, but he had other things on his mind.

Read more»

More: Back of the House  »adam platt, andre soltner, eric ripert, french culinary institute, hung huyhn, top chef

Neighborhood Watch 

7/ 9/07

3:30 PM

Pioneer Bar-B-Q Not Dead After All

Hell’s Kitchen: The last day to catch the Fancy Food Show at the Javits Center is tomorrow. [SpecialtyFood.com]
Lower East Side: The East Side Company Bar’s Black Cherry Daiquiri makes for a spot-on summer libation. [Down by the Hipster]
Red Hook: New owners plan to bring Pioneer Bar back, barbecue and all. [Eater]
Soho: Learn about the science of cooking from author Harold McGee in a three-day, $1,200 course starting July 14 at the French Culinary Institute. [Food Section]
Times Square: Celebrate Argentina’s independence from Spain tonight at Havana Central with a wine tasting hosted by Ellisa Cooper. [Grub Street]
Upper East Side: The MTA will change its design for the Second Avenue subway line to avoid closing two Food Emporiums. [Gothamist] And 62nd Street has gained a casual Italian restaurant, Pane e Vino, and a 24-hour eatery called David’s. [New York Social Diary]

More: Neighborhood Watch  »david's, east side company bar, ellisa cooper, fancy food show, french culinary institute, harold mcgee, havana central, hell's kitchen, lower east side, pane e vino, pioneer bar-b-cue, red hook, second avenue subway, soho, times square, upper east side

Click and Save 

1/26/07

2:11 PM

‘Top Chef’ Wannabes, Now Is Your Chance — to Get Baked With Padma Lakshmi

We know it might seem like we’ve gone Top Chef crazy these past few days, but so have many New Yorkers. We’re guessing some of you might even want to become contestants on the show. If so, fill out this application and hasten down to the French Culinary Institute on Sunday at noon with a résumé, photo, certificate of veracity, and the insatiable desire to be made a fool of on national TV. (We’ve only got that last thing; otherwise we’d go.) Who knows, if recent allegations are true, you might even get to smoke a joint with Padma Lakshmi.

Be the Next Top Chef [Bravo]
Padma Lakshmi Is a Literal Pothead [Best Week Ever]

Earlier:
Sam Talbot (Formerly) of ‘Top Chef’ Splurges at Nobu [Grub Street]
Red Cat Owner Betting on Ilan to Win ‘Top Chef’ [Grub Street]
‘Top Chef’'s Marcel Doesn’t Love Joël Robuchon That Much [Daily Intel]
So Hot She’s Flammable: Host Roasted by Top Chefs [NYM]

More: Click and Save  »french culinary institute, padma lakshmi, top chef

 

 

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