News Feed: May 3, 2011
Six-course meal served on New York City's L train. [Zagat Buzz NYC]
Vote for the most innovative chefs in America... [Chow]
...and for the best food blogs. [Saveur]
Mother's Day sweets. [Chow]
Jamie Oliver and his healthy message go on tour. [LAT]
Interview with Benu's Corey Lee
When Corey Lee opened Benu in San Francisco last summer, critics wondered if the French Laundry alum’s first independent fine-dining foray would survive in a time when diners were embracing more casual concepts. But the popular and breathlessly praised venture has demonstrated that America’s appetite for haute cuisine is as strong as ever. To mark Benu’s nomination for a JBF Best New Restaurant Award, we interviewed chef Lee last week. Check it out below.
JBF: What’s the story behind the name Benu?
CL: The benu is the phoenix bird, which stands for renewal and longevity. It’s what we’ve done with our careers through this opening, and what we hope to accomplish with the restaurant.
JBF: What lessons from the French Laundry did you take with you to the new restaurant?
CL: Many
News Feed: May 2, 2011
Torrisi Italian Specialties and the future of Italian cuisine. [NYT]
Cinco de Mayo recipes from the Los Angeles Times. [LAT]
Mead breaks free from its medieval mold. [NPR]
Five cookbooks to give for Mother's Day. [Chow]
A behind-the-scenes looks at the Canal House cookbooks. [WSJ]
Recipe: Smoked Salmon Fritatta
This quick and adaptable egg-based dish from chef Water Staib was meant for Mondays: while his version calls for portobello mushrooms and assorted peppers, we think that you could experiment with any number of leftover vegetables in your refrigerator. Get the recipe here.
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@beardfoundation
15 usual ice cream flavors. Amazing crocheted food. Use a French press to add coffee to beer. Today's food reads: http://t.co/KLAGWbMdPz
Next week our own Mitchell Davis is moderating an @ATLFoodAndWine panel on trust in the food system. Full schedule: http://t.co/ZqtDDjYJD7
Next week at the #jamesbeardhouse: Design #jbfa winner Juvia, plus a celebration of the bounty of Chesapeake Bay: http://t.co/X6hlxNU0kT
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