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News Feed: April 12, 2011

by jbfauthor on April 12, 2011

Maine lobster stewJBF LTD's design tells a story of urgency. [NYT] David Bouley's Japanese venue opening soon. [WSJ] Grant Achatz explains his creative process. [Atlantic] Chicken portraiture. [Atlantic] S. Irene Virbila reviews six San Francisco restaurants. [LAT]

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On the Menu: December 12 through December 18

by jbfauthor on December 10, 2010

Beard HouseHere’s what’s happening at the Beard House and around the country next week:

Monday, December 13, 7:00 P.M. Delicious by Design Winner of this year’s JBF Award for Outstanding Restaurant Design, the Guggenheim’s stunningly chic Wright restaurant offers more than just breathtaking environs: its seasonal and distinctive menu, curated by David Bouley protégé Rodolfo Contreras, is lauded by diners and art lovers alike. Tuesday, December 14, 7:00 P.M. French with an Asian Twist South Carolina’s only Maitre Cuisinier de France (and one of the world’s youngest), Lyon native Nico Romo brings his je ne sais quoi and Asian accents to the sophisticated French cooking at Fish. A hot spot on Charleston’s restaurant scene, Fish is also

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Apron Anxiety: Bouley

by jbfauthor on May 03, 2010

David Bouley is presenting now. He was my first chef interview ever—for Gotham magazine—ten years ago. He had me meet him at Balthazar and was very elusive and sexy. He just awarded Daniel Humm at Eleven Madison the Best Chef: New York title.

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Field Trip: An Afternoon at the StarChefs International Chefs Congress

by jbfauthor on September 22, 2009

Pork scratchings

Pork rinds made by the Spotted Pig team

StarChefs.com is currently holding its fourth annual International Chefs Congress in New York City, a three-day culinary symposium that's open only to industry professionals. We stopped by on Sunday—the first day of the program—to take in some demonstrations, listen to panel discussions, and eat. When we arrived around noon, attendees were taking their seats around the main stage to watch a keynote panel called "What is American Cuisine?" (A topic we know a thing or two about—click here for our white paper, "The State of American Cuisine.") Hosted by our friend, Clark Wolf, the panel

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