A Restaurant World ‘Howl’
A reader sent us this Ginsbergian screed earlier this week, which struck us as a perfect snapshot of the restaurant world, circa summer 2007. We leave you now for the holiday weekend. Enjoy!
DanYelle as a restaurant critic? Anne Burell shticking it up in the kitchen with a skirt with horsies on it? David Chang morphing from shy nice smiley ramen guy to F-bomb dropping Esquire spread noodle mob boss? Johnny Iuzzini in a meringue body stocking? Tattoos as the new talent. Top Chef as the new Michelin. Glorified fryers, grass fed peaches, 1,000 day meat. I mean, it’s as if we are all now Cracker Jacks ripping open the next prize every time we open a menu. It’s always going to be a disposable toy. Or wash-off ink. It’s a 3 onion ring circus, this industry. We have our freaks and our clowns and our daredevils and our bearded ladies. It’s “I invented the lobster roll and that white wicker chair to sit on while you eat it.” Huh? It’s sellouts: Bertoli, Starbucks, Target, FreshDirect, Appleby’s. It’s all hypocritical: Eat fresh … and then buy my frozen dinner meals. Hitchcock would have tapped into a whole new genre with the horror of the food world.
—An Appalled Spectator
Foodievents
Massive Cranberry Bog Constructed for Chef at Rock Center
Our old Boston-based celeb-chef pal Ming Tsai visits New York this week. Friday at noon, the Mingster will be appearing at a vast artificial cranberry bog constructed by Ocean Spray near the entrance to 30 Rockefeller Center — that’s your morning-juice money, hard at work — and giving a live cooking demo. On the menu: sweet-and-sour cranberry chutney, to be used for cranberry crab rangoons; sweet-and-sour pork-fried rice; and a panko-crusted turkey scaloppine. What — no trail mix with dried cranberries?
Ming Tsai Shares His NYC Asian Picks [Grub Street]
NewsFeed
Ming Tsai Shares His NYC Asian PicksMing Tsai, known to viewers around the country for his Simply Ming and Ming’s Quest TV series, is probably one of the foremost East-West fusion chefs in America. Although his base restaurant, Blue Ginger, is near Boston, the chef was in town recently promoting his new line of packaged Asian foods (which are being distributed through Target). We asked him what his favorite Asian restaurants in the city are, and in particular, who he thinks does the best fusion.