Friday, April 04, 2014
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.
Friday, April 04, 2014
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.
Creating a Restaurant that Lasts; Scenes from a Restaurant Kitchen; Carla Hall; Rieslings, Please Explain
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.
Thursday, February 13, 2014
By Daniel P. Tucker : Associate Producer, WNYC News
Looking for a table at a top restaurant? A ticket for an in-demand event? Let it snow, let it snow, let it snow!
Wednesday, January 29, 2014
What if you didn’t have to ever eat to get all the nutrition you need? This dream of never having to deal with the hassle of "food" is what inspired Rob Rhinehart to create a grayish, macro-nutirtious cocktail called Soylent which he concocts in an ex-garment factory outside Los Angeles. About 20,000 customers have placed pre-orders of the stuff, and more than $2 million in orders will be shipped in early March. Rhinehart explains why in the future, everyone will eat Soylent.
Friday, October 25, 2013
Jared Koch tackles how to eat organic and well. The Clean Plates Cookbook: Sustainable, Delicious, and Healthier Eating for Every Body offers sensible, sustainable, and healthful home cooking ideas and shows readers how to shop for the best ingredients no matter what their diet (omnivores, vegetarians, and vegans) and how to prepare food that’s simple and delicious. And his Clean Plates Manhattan 2013 guide includes over 100 reviews of restaurants serving organic, local, sustainably raised plant and/or animal foods.
Friday, October 18, 2013
Chef Daniel Boulud talks about his coming of age as a young chef to adapting French cuisine to American ingredients and tastes, and how he expresses his culinary artistry at Restaurant Daniel. His new, definitive cookbook, Daniel: My French Cuisine, includes more than 75 signature recipes, plus an additional 12 recipes Boulud prepares at home for his friends on more casual occasions.
Tuesday, August 13, 2013
Friday, July 26, 2013
Wednesday, June 26, 2013
By Jane Black
New York has long been the place for chefs who want to make a name for themselves in the culinary world.
Friday, June 07, 2013
Wednesday, May 15, 2013
Raymond Sokolov became food editor of the New York Times in 1971, and he discusses his long, memorable career as restaurant critic, food historian, and author. In Steal the Menu: A Memoir of Forty Years in Food, he traces the food scene he reported on in America and abroad, from backwoods barbecue shack in Alabama to molecular gastronomy at El Bulli in Spain.
Friday, April 26, 2013
Saru Jayaraman, cofounder and codirector of the Restaurant Opportunities Centers United and director of the Food Labor Research Center at the University of California, discusses the low wages, poor working conditions, discriminatory labor practices that many restaurant workers across the country endure. Her book Behind the Kitchen Door looks at the working conditions at restaurants and at the people who work there, many of them immigrants and minorities, who live on some of the lowest wages in the country.