| || |
Happy Birthday from Le Bernardin
When Florian Bellanger began working as executive pastry chef at Le Bernardin in New York City in 1996, it saddened him to just stick a candle into the dessert, no matter what it was, of a guest celebrating a birthday. It seemed to be such a letdown after the level of refinement that had been displayed during the savory portion of the meal. What was needed, he reasoned, was an actual birthday cake, to be kept on hand and brought out as needed.
See how the chocolate birthday cake is made by watching the video and reading the technique.
Lionizing Lamb: The Butcher's Guild Is Back
Is the whole really greater than the sum of its parts? Tia Harrison, co-founder of The Butcher’s Guild, breaks down a whole lamb to reveal the answer.
As chefs, we have the power to channel our passions, our palates, even our convictions into a generous and delicious plate of food. What we may not realize is that we also have the power to influence change. Read more.
| || |
Yes, the Merlot!
Having survived the slings and arrows of overexposure and bad press, is Merlot now ready for a comeback? Winemakers and sommeliers ponder the hopeful future of this stalwart varietal.
Unfortunately, California Merlot proponents like Jeff Smith, winemaker and owner of Hourglass Vineyards, find themselves on the wrong end of the economic equation at a time when it seems easier to sell mediocre Pinot Noir than quality Merlot. Many are quick to blame the 2004 film Sideways for ruining Merlot. Smith, however, doesn’t fault Miles for Merlot’s downfall, but the California wineries who drove the character to such fury. Read more.
Tableware manufacturer Oneida goes viral with a user-friendly tabletop tool.
A restaurant’s table setting is one of the first elements to impact a guest’s experience, and whether you’re opening a new restaurant, undertaking a renovation, or just need to refresh, collecting samples and organizing meetings can be both time-consuming and costly. Read more.
| || |
Hot Off the Pass
Inspired by the pasta-making factories and osterias in Italy, chef Gerard Craft’s Pastaria is set to open in St. Louis next month. The rustic Italian menu will feature a range of items, including ricotta tortelloni with artichokes and carne cruda with olive oil, salt, preserved lemon, and arugula. Pastaria will also feature a retail space, selling a selection of fresh pastas, local cheeses, sauces, and Italian olive oils and vinegars. • The Nantucket Hotel & Resort (pictured) will reopen on July 12 on Massachusetts' Nantucket Island. Originally built in 1891, the 60-room renovated hotel features a new restaurant, Breeze Bar & Cafe, with exec chef Chad Hudson at the helm. Menu items will include Cape Cod oysters on the half shell with summer melon mignonette and a lobster stuffed surf-and-turf burger.
Subscribe to Food Arts magazine
Renew your magazine subscription
Sign up for Dish & Dishes