Much was afoot last night here in South Beach, between the evening’s somewhat staid main event, a tribute dinner to Jean-Georges Vongerichten, big after-parties at the chefs-only 212 Access House and Versace Mansion, and a Mario Batali dinner at Danny DeVito’s eponymous South Beach restaurant. There, at close quarters in the kitchen, Batali worked the pasta station; Del Posto and Babbo chefs Mark Ladner and Frank Langello on sauté; Adam Perry Lang cooked immense “103” rib steaks with vast, protruding bones; and Jamie Oliver helped out as needed.
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So you think you know spaghetti carbonara? You don’t know spaghetti carbonara. That is the theme of the Italian chef coalition ITChefs – GVCI’s current campaign to educate New Yorkers about the classic dish. TChefs – GVCI’, which stands for Virtual Group of Italian Chefs, is charging four of the city’s top Italian chefs to make it exactly according to the “authentic” recipe for one night. On Thursday, Cesare Casella of Maremma, Mark Ladner of Del Posto, Kevin Garcia of Accademia de Vino, and Ivan Beacco of Borgo Antico, will make the dish according to the master recipe approved by ITChefs – GVCI. Or will they? Like every traditional recipe in every cuisine, "authentic" carbonara changes with every chef that makes it.
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