Food

Andrew Carmellini Not Leaving for Vegas; Larry Forgione In at P.J. Clarke’s

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Andrew Carmellini denies rumors that he may be headed to Las Vegas to helm Fiamma. He says he already works with Vegas restaurants via his consultancy, MaverixGroup.
[Feast]

Larry Forgione, who most recently consulted on the menu at Monkey Bar, has been hired as culinary director at the Clarke’s Group, where he will overhaul P.J. Clarke’s menu.
[Grub Street]

In response to rumors, John DeLucie, the chef-partner at The Waverly Inn, says he has no plans to leave the restaurant when he opens The Lion this spring.
[Diner’s Journal]

An essay in Gastronomica addresses the question of why there are so few great women chefs, using the arguments made in Linda Nochlin’s 1971 essay on female artists.
[Feast]

Christina Tosi’s forthcoming Momofuku Milk Bar cookbook, to be published by Clarkson Potter, will feature 100 recipes and a foreword by David Chang.
[Grub Street]

Lonesome Dove chef Tim Love pens a plea for the end of baconmania: “It has become a ubiquitous ingredient in everything from cocktails to crockpots… America, cut it out!”
[Daily Beast via Eater]

Speaking of ubiquitous trends, who invented molten chocolate cake? Jean-Georges Vongerichten concedes that Michel Bras was making it in France long before he was.
[Feast]

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