In the mid-1980s, Ariane Daguin, then working at a charcuterie purveyor, went to upstate New York to sign a contract with a farm that would allow the market to begin carrying American-raised foie gras. The trip fell apart, and her bosses opted out of making the deal. And at that moment, the Gascony ... More >>
As the executive sous chef of Masaharu Morimoto's glitzy, eponymous restaurant Morimoto (88 10th Avenue, 212-989-8883), Matt Hudack builds on the knowledge he's gained throughout his career, never missing an opportunity to learn new things. Here he discusses chef's schedules, the mentors who've shap ... More >>
While most of her contemporaries were concerned with opening a restaurant, pastry chef Fany Gerson had another goal. "Most friends and colleagues I have in the industry had dreams of having their own business," she says. "Mine was to write a cookbook." The Mexico City native and Culinary Institute ... More >>
You can thank Franny's for the proliferation of the Brooklyn-themed restaurant over the last decade: The Prospect Heights pizzeria was one of the first to espouse a farm-to-table ethos in the borough, and it drew legions of fans from across the city as a result.
The daughter of James Beard Award-winning chef Robert Marcelli, Christina Rakitze spent much of her childhood playing in a professional kitchen. "My first memories are of sneaking chocolate chips out of his kitchen pantry with my brothers," she says. And it was during culinary event outings in the c ... More >>
New York has seen a slew of single-item restaurants open in the past few years, but perhaps none as refined as The Clam (420 Hudson Street, 212-242-8420), a West Village spot that celebrates its namesake shellfish in a sleek dining room rather than the fast casual digs normally devoted to this type ... More >>
Nate Appleman was bent on becoming a chef from an early age, and so after high school, he packed his knives off to the Culinary Institute of America at Hyde Park to learn the craft. When he graduated, he spent the tail end of the '90s and the first few years of this millennium learning butchery in I ... More >>
The media has made much of the Korean-Italian mash-up at the heart of Piora (430 Hudson Street, 212-960-3801), the West Village restaurant opened by Simon Kim and chef Chris Cipollone last year, but Cipollone insists that to focus on fusion is to miss the point: "We're a modern American restaurant," ... More >>
Before he built a career under Jean-Georges, Stephen Starr, and Morimoto; before he did Top Chef; and before he became the chef and partner in three different restaurants -- Talde (369 Seventh Avenue, Brooklyn, 347-916-0031), Pork Slope (247 Fifth Avenue, Brooklyn, 718-768-7675), and Thistle Hill (4 ... More >>
With the Olympics fast approaching, it seemed appropriate to profile NYC's very own celebrity titleholder of sorts: the 2013 World Brewers Cup Champion -- as in brewed coffee -- Erin McCarthy lives amongst us. McCarthy is on Counter Culture's wholesale technical support staff. Our conversation began ... More >>
In the 30 years since he first entered the kitchen, Franklin Becker has amassed shiny trophies of a successful culinary career: He landed "two very nice stars" from the New York Times while he was the executive chef at Local, earned a Best New Restaurant in America nod from Esquire for Capitale, and ... More >>
With the close of the calendar comes contemplation: what have I learned from the wine world in 2013 and what do I expect (or hope) to see in 2014? A few observations: the rise of a new breed of "somm", the demise of the wine score, the discovery of a Jedi Wine Master, and the impending Best Wine Yea ... More >>
Let the countdown to 2014 commence. If your resolution is to be more active this year, get a jump on it and head out to one of these events.
Publishers love to send us cookbooks here at Fork in the Road, and often those books come straight from the chefs at some of New York's best restaurants. So we decided to share the love, and each week, we'll feature a new book, a recipe, and a few thoughts on cooking from the authors. Check back eve ... More >>
In the nearly six years since Harold Moore opened Commerce (50 Commerce Street, 212-524-2301) on a secluded street in the West Village, he's amassed a cadre of regulars, and his restaurant has become a destination dining spot, even if the address is somewhat hidden.
"All things delicious go with all things delicious." It's a mantra Distilled chef Shane Lyons repeats several times over the course of our conversation. By way of proof, he offers a recent experience: "There was a woman sitting at the chef's table every night, and I told her all things delicious go ... More >>
Tasting menus are ubiquitous in New York City, and they're frequently a good way to sample the breadth and creativity of a chef's work, if only because you're able to traipse through the same dishes you'd order a la carte for less than you'd spend ordering them individually. But as restaurants evolv ... More >>
Restaurants have a hard time standing out beneath the intense glow of the New York City spotlight, which might be why so many entrepreneurs in this generation have launched with a pop-up, testing out their concept in a lower-stakes environment. Some of those ventures, though, have taken on a life of ... More >>
Manzanilla, the new restaurant from Boqueria's Yann de Rochefort, opened on Wednesday, according to Eater. Rochefort and chef Dani García head the Spanish spot in Gramercy. The menu has a few snack options -- croquettes, Iberico pork charcuterie, and oxtail brioche -- and the larger dishes include ... More >>
A fine spin on Brooklyn fare in Cobble Hill
Keri Levens has worked as Aquavit's wine director since May. Though she studied art history and art at Rutgers University, she ultimately decided to pursue a culinary career. She chatted with Fork in the Road this week about her work at the restaurant (65 East 55th Street) and how she plays with dri ... More >>
Lauren ShockeyLeft to right: The Cookiepedia, The Treats Truck Baking Book, Cookies at Home with The Culinary Institute of America Whether you like 'em chewy and studded with tiny milk chocolate morsels or crispy and stuffed with big bittersweet chunks, there's really no such thing as a bad c ... More >>
German Rieslings are straying from sweet and heading toward dry, which some find disconcerting. [NY Times] Bottles of whiskey from distilleries closed during the 1980s' recession can be a solid investment. [Decanter] Bargains can be had with "second wines" from Bordeaux, like Château Marga ... More >>
via NYDNAdrian RodriguezThe bodies of two workers at Fukushima Daiichi missing since the earthquake and tsunami on March 11 have been found. Kazahiko Kokubo, 24, and Yoshiki Terashima, 21, were discovered in the basement of the No. 4 reactor; they appear to have suffered multiple traumatic injur ... More >>
IACPIt's the foodie awards season, and IACP just announced the finalists for its prestigious annual cookbook and journalism awards. Over 500 entries were submitted for consideration in this year's cookbook awards categories, with 52 books in 17 categories selected as finalists via a rigorous ... More >>
Yesterday, we spoke with Fany Gerson about the many things she has planned for La Newyorkina, the Mexican frozen-treats stand that she debuted in New York last summer. Today, the pastry chef extraordinaire talks about the so-called Sombrero Effect, the future, and keeping all of those ice cre ... More >>
Read the Joy of Cooking, and you can cook (almost) like Anita Lo. Yesterday we spoke with Annisa chef Anita Lo about Chinese New Year and all the foods one should eat to ensure prosperity. Today she tells us about the books every foodie needs to read and what it was like getting feng shui'd.
Blood, Bones, and Butter, the memoir from Prune chef-owner Gabrielle Hamilton, doesn't come out until March. Having read an advance copy, we can attest to its considerable quality - it's worth reading alone for the chapter in which Hamilton is asked to speak on a Culinary Institute of America ... More >>
After restaurants with a "C" grade from the Health Department were outed, a number of diners are shocked and now say they will stop frequenting them. [NY Post] Japanese chefs at the Culinary Institute of America's three-day forum on Japanese cuisines refused to use local water and instead co ... More >>
Vicky WasikChef Harold DieterleHarold Dieterle is perhaps best known for winning the first season of Top Chef, but he's been obsessed with cooking since high school, after which he attended the Culinary Institute of America. He's cooked at Red Bar, 1770 House, and The Harrison. After winnin ... More >>
Taking a page from the Sex and the City cross-promotional playbook, McDonald's is planning to pimp its "brand new look" by dispensing free food, hand massages, and manicures at its Rockefeller Center location on June 2.
BravoIt's called the Oral Office, Beavis.So close, yet so far: Bravo today announced that there is but little more than a month remaining until the premiere of Top Chef: Washington, D.C., which will premiere on June 16. Season Seven already has a few things going for it, including three New Y ... More >>
The organizers of the Bocuse d'Or, otherwise known throughout the dining world as the culinary Olympics, announced the 12 semi-finalists for the 2011 U.S. team earlier this afternoon at Daniel. Each semi-finalist, avec sous chef, will compete against one another in February at the Culinary In ... More >>
The Bocuse d'Or, the food world's version of the Olympics, has put out a call for a few good chefs to represent the U.S. in the international competition that will take place in 2011. Sixteen applicants will be chosen by none other than Daniel Boulud, Thomas Keller, and Jerome Bocuse to compe ... More >>
Broadway East has confirmed yet another new chef to head up its kitchen. Phil Conlon, the opening chef de cuisine at Cafe Cluny, has taken over from Gavin Mills, who has reportedly left New York to work in California. Grub Street] Todd English has confirmed rumors that he will open a new spa ... More >>
When will we finally be rid of the little bastards?
Has Pizza Hut changed its name to "The Hut"? Despite the chain using this shorter name on its signage and delivery boxes, it claims that the name has not officially changed. Apparently, "The Hut" is just a "simpler and easier" nickname for the "texting generation" to use. If they're going to go ther ... More >>
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