Carol Blymire: Jonathan Benno
Just spent a few minutes with former Per Se chef Jonathan Benno, who is set to open his new as-yet-unnamed restaurant right here at Lincoln Center in September—just in time for Fashion Week. Tonight Jonathan is serving a rustic yet lovely vitello tonnato "sandwich;" my sources tell me he has spent many hours back at his old stomping grounds, getting everything ready to make all 1,500 of them.
Apron Anxiety: Q & A with Top Chef's Mike Isabella
AA: How is José [Andrés] REALLY as a boss? Mike Isabella: José as a boss is energetic and edgy. He's tough. He has high expectations. He's not a screamer.... anymore. He's calmed down a little because he's just so successful and so busy, he doesn't have time to sweat the small stuff. AA: You just got married and I'm about to marry a chef myself ...should I run? MI: Some of us are definitely marriage material—but not all! If you're gonna be a chef's wife you're not going to see a lot of him. And you've got to be very, very, very secure.Marcia "The Tablehopper" Gagliardi: Here is What $600 Worth of Orchids Look Like
The only non-SF item on Gayle Pirie's table.
Shut Up, Foodies: We're Here!
Meatball and I have had our first glass of champagne and all the other bloggers are staring at their screens. We're on our blackberries and feel less prepared. Also, people keep offering us food and looking offended when we say no. -Snacktime
Marcia "The Tablehopper" Gagliardi: SF Love
I figured I should start with some SF loyalty—here's Gayle Pirie of Foreign Cinema getting ready for the chef reception, while John Clark is upstairs coordinating at the dinner. (They are here thanks to Judy Rodgers of Zuni, a former Outstanding Chef Award winner). Couscous with cured wild-caught SF sardines and avocado chutney is what's on the menu.
Apron Anxiety: A Michael White Exclusive
Michael White admits to—rarely—eating Cheetos and a Dr Pepper (or Mountain Dew) as his token go-to junk food. "But only when my wife isn't looking...she's Italian and doesn't like that stuff." He also says he's a rare breed: a tamed chef. "I usually go right home to my wife after work...those stereotypical chef days are long behind me!"Carol Blymire: Red Carpet Almost Ready
There is some serious vacuuming going on outside and some amazing smells inside.
Carol Blymire: Why, Thank You!
The good people at Mercedes Benz (a JBFA sponsor) are showcasing this 2011 SLS AMG in the welcome reception area. And, you know what else? Because they love me so much, they're letting me take it home tonight!! (no they're not) (meanies) (they should, though, right?) (I could totally turn that thing into a bad ass traveling foodmobile.)
Carol Blymire: Dry Ice Extravaganza
James Kent and the cool cats from Eleven Madison Park are working with Caviar Malossol at the welcome reception here in the lobby just after the red carpet. Wish you all could be here to smell what I'm smelling. Kevin Binkley from Arizona is putting the finishing touches on a bacon-leek-tomato-scallop soup, and Eric Klein from the Spago outpost in Vegas is doing rice cakes with fish and cucumber salad. I love watching these guys work.
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