Ask a Chef: Thomas Keller

Thomas Keller interview with the James Beard Foundation

After his Beard on Books appearance, in which he revealed his favorite New York eateries and the story behind his Superman getup in the back of Ad Hoc at Home, the always-on-the-go Thomas Keller graciously answered our questions about his upcoming projects and more. (Considering the guy’s food-packed schedule, we’re relieved to learn that Keller can get some respite in the form of a good night’s sleep.) Check out his answers below the fold—you'll get a recipe if you make it to the end! In the industry you are known as a perfectionist. Was doing a more

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On the Menu: September 26 through October 2

Beard House dining room Here’s what’s happening at the Beard House and around the country next week: Sunday, September 26, 6:00 P.M. JBF Greens: Brooklyn Cooks For one night only we’re bring the best of Brooklyn to the Beard House. Join us for a special multi-course menu prepared by the chefs, wine experts, butchers, ice cream makers, and bakers that make Brooklyn the city’s most creative food borough. Tuesday, September 28, 7:00 P.M. Las Vegas Luxury Known for setting new standards for luxury in Las Vegas, Steve Wynn has outdone himself with his latest property, Encore. Join the talented chefs from Wynn’s empire for a meal that will span the culinary stratosphere, from innovative pan-Asian to Sinatra-inspired modern Italian. Tuesday, September 28, 7:00 P.M.

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Recipe: Thomas Keller's Creamed Summer Corn

Thomas Keller's creamed summer corn After enjoying this golden crumb–topped version from Peter Vauthy, we're on a creamed corn kick. Next up is this festive and flavorful interpretation from Thomas Keller's Ad Hoc at Home. Seasoned with lime and cayenne, Keller's recipe recalls the Mexican tradition of coating cooked cobs with spices and cheese.

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