Creating a Restaurant that Lasts; Scenes from a Restaurant Kitchen; Carla Hall; Rieslings, Please Explain

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Friday, April 04, 2014

Chefs Alfred Portale and Bill Telepan talk about celebrating Gotham Bar and Grill’s 30th anniversary and what gives a restaurant staying power in our very competitive city. Michael Gibney takes us inside a professional kitchen to show us the camaraderie and choreography that goes into making a wonderful plate of food. Carla Hall, host of “The Chew,” explains how food can help forge connections between people–and shares some of her favorite comfort foods. We'll discuss the resurgent popularity of Rieslings. And this week’s Please Explain is about insomnia and other sleep disturbances.

Thirty Years of the Gotham Bar and Grill

Chefs Alfred Portale, of Gotham Bar and Grill, and Bill Telepan, of Telepan and the new Telepan Local, talk about the Gotham Bar and Grill’s 30th anniversary and to discuss what makes a restaurant last for decades in NYC. To celebrate the longevity and many achievements of Gotham Bar and Grill, the restaurant is offering, among other things, the GOTHAM30 Menu Series developed in collaboration with chefs Bill Telepan, Tom Colicchio, Thomas Keller, Jonathan Waxman and Daniel Boulud.

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Twenty-Four Hours in a Restaurant Kitchen

Chef Michael Gibney gives a fly-on-the-wall perspective on the food service industry, exposing the hidden world behind the kitchen doors. He describes the details of what it takes to deliver an exceptional plate of food—the journey to excellence by way of exhaustion of all the people in a restaurant kitchen. In his book Sous Chef: 24 Hours on the Line, Gibney uses 24 hours to animate the intricate camaraderie and culinary choreography in an upscale New York restaurant kitchen.

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Carla Hall Spices Up Comfort Food

The host of “The Chew” on ABC and "Top Chef" contestant talks about how to shake up your favorite dishes and cooking peas for Jacques Pépin.

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Why German Rieslings are Great Wines

Stephen Bitterolf, founder of Rieslingfeier, and winemaker Egon Müller IV discuss the return of German Riesling—how it’s made and why it’s a great wine.

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Every Night I'm Shufflin'

Insomnia, snoring, restless leg syndrome, sleepwalking. A lot of things can prevent us from getting good sleep. Find out what causes sleep disturbances — and how to treat them.

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Recipe: Alfred Portale's Baby Beet Salad, Shaved Fennel, Orange, and French Feta Cheese with Orange Balsamic Dressing

Roasted beets are a longtime favorite of Chef Portale’s. Always aesthetically minded, the chef’s eye finds the color appealing, while the sweet, bright flavor of beets and the beautiful color complemented by seasonal elements allows this salad to appear in various forms at Gotham.


Recipe: Alfred Portale's Kennebec Potato Gnocchi with Peas, Fava Beans, Pearl Onions, Pea Shoots, Pecorino Cheese, and Mint

Light and airy gnocchi paired with the late spring harvest of peas and fava beans make this early summer pasta a favorite. To allow the delicate qualities of spring to shine, it is important to keep the gnocchi light by using very little flour and handling it delicately. Kennebec or any good baking potato, like the prevalent Idaho, are ideal to use for their starchiness.


Carla Hall's Last Supper Buttered Tarragon Peas

Recipe: Carla Hall's Last Supper Buttered Tarragon Peas

Carla Hall's peas with butter and tarragon.


Recipe: Carla Hall's Tangy Hot Cabbage Slaw

This super simple slaw is good on tacos, arepas enchiladas and empanadas.


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