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Continue reading →: hotsnack: á la mode part deux
Faithful snackers know this week á la mode means ready-to-wear, not vanilla on the side. There’s nothing like a fashion show to make you feel old and plus gras in your old navy tank top, but the crowd that lined up last night to see Kai Kuhne’s Myself show at…
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Continue reading →: partysnack: night in tribeca
We are officially in the fall party season: prime time to launch a book, restaurant or fashion show. One could easily spend every autumn evening going from fête to fête, and so it was last night. First stop: Ninja. The opening of this latest Tokyo import has been well documented…
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Continue reading →: hotsnack: jamie oliver the naked chef 2
This morning my in-box contained an urban legend that’s apparently getting a second life. Back in 2003, a word doc purported to be the manuscript of Jamie Oliver the Naked Chef 2 began to appear in in-boxes from Sydney to Saskatchewan. Comprised of photos and actual Oliver recipes culled from…
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Continue reading →: snackspot: atelier de robuchon & joël robuchon
Attention desert gourmands! Über-chef Joël Robuchon is ready to open his first two US restaurants in Las Vegas- now. Sources who recently toured both eateries say the staff is getting ready to open l’Atelier de Robuchon Friday and Joël Robuchon on Saturday. Although, according to the restaurant reservation line at…
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Continue reading →: papersnack: the seasoning of a chef
Today The Seasoning of a Chef: My Journey from Diner to Ducasse and Beyond hits bookstores as the latest offering in the culinary non-fiction department. The autobiography by chef Doug Psaltis (with his twin brother and literary agent Michael Psaltis) recounts how a kid from Long Island starts off as…
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Continue reading →: hotsnack: scary movie
When the lights went up in the screening room at Tribeca Grill last night, the audience was silent with astonishment and distress. Is what I just saw really happening? The Future of Food by Deborah Koons Garcia is a frightening documentary on the evolution and current state of genetically modified…
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Continue reading →: papersnack: name that title
What do the following have in common? Dan Barber China Grill Management Group Jeffrey Chodorow Christian Delouvrier Rocco Dispirito Gray Kunz’s Recipe for Short Ribs from Lespinasse Joel Robuchon Stay tuned for the answer.
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Continue reading →: hotsnack: a la mode
A la mode. You’re thinking scoop of vanilla ice cream on the side — a good assumption as you’re reading snack — but this time I mean fashion week, as designers have pitched their tents at Bryant Park in NYC for the Spring 2006 collections. The Alexandre Herchcovitch show yesterday…
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Continue reading →: snackspot: l’atelier de joel robuchon nyc
If a picture’s worth a thousand words, here’s 6K in the current snackshot (that’s the photo album on the right sidebar).
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Continue reading →: hotsnack: michelin q&a
For all you hungry snackers who read, wondered and wrote, here are the answers to your questions on yesterday’s Michelin post. Yes les inspecteurs did visit Masa and Wylie Dufresne’s WD-50. The Dunhill leather cover is a deep red color (not maroon), embossed with Michelin New York. It will not…
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