Tag: 12 days

12 days: on the tenth day of christmas… (balla & burns)

~ The first time I ate at Bar Tartine in San Francisco, I noticed a particularly dark spicing and foreign sense of boldness to chef Nicolaus Balla’s hearty style of cooking.  I recall unique combinations of flavors, that, although were not common, were not entirely unfamiliar – beef tongue under a canopy of tart purslane, […]

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12 days: on the tenth day of christmas… (balla & burns)

~ The first time I ate at Bar Tartine in San Francisco, I noticed a particularly dark spicing and foreign sense of boldness to chef Nicolaus Balla’s hearty style of cooking.  I recall unique combinations of flavors, that, although were not common, were not entirely unfamiliar – beef tongue under a canopy of tart purslane, […]

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12 days: on the ninth day of christmas… (kofoed)

~ The woods above Napa Valley were quiet when we arrived mid-morning.  Cameron Rahtz, the resident forager at The Restaurant at Meadowood, took us up and off a trail, teetering across fallen trucks and trickling creeks, into a thick carpet of leaves.  It’s been a dry year here.  Last year, the Napa Valley saw close […]

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12 days: on the ninth day of christmas… (kofoed)

~ The woods above Napa Valley were quiet when we arrived mid-morning.  Cameron Rahtz, the resident forager at The Restaurant at Meadowood, took us up and off a trail, teetering across fallen trucks and trickling creeks, into a thick carpet of leaves.  It’s been a dry year here.  Last year, the Napa Valley saw close […]

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12 days: on the eighth day of christmas… (ladner & headley)

~ Mark Ladner and Brooks Headley, chef and pastry chef of the Michelin-starred Del Posto in New York City, are two of my favorite culinarians in America right now.  Together, they are authoring some of the most elegant and exciting interpretations of Italian regional cuisine I’ve encountered this side of the Atlantic.  Their approach to […]

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12 days: on the eighth day of christmas… (ladner & headley)

~ Mark Ladner and Brooks Headley, chef and pastry chef of the Michelin-starred Del Posto in New York City, are two of my favorite culinarians in America right now.  Together, they are authoring some of the most elegant and exciting interpretations of Italian regional cuisine I’ve encountered this side of the Atlantic.  Their approach to […]

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12 days: on the seventh day of christmas… (accarrino)

~ Matt Accarrino, chef at the Michelin-starred SPQR in San Francisco, has a close, working relationship with Peter Jacobsen, who has an orchard and garden in Yountville.  Jacobsen used to supply a lot of fruit to The French Laundry, and now supplies fruits and vegetables to SPQR.  Accarrino drives up to help work the garden […]

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12 days: on the seventh day of christmas… (accarrino)

~ Matt Accarrino, chef at the Michelin-starred SPQR in San Francisco, has a close, working relationship with Peter Jacobsen, who has an orchard and garden in Yountville.  Jacobsen used to supply a lot of fruit to The French Laundry, and now supplies fruits and vegetables to SPQR.  Accarrino drives up to help work the garden […]

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12 days: on the sixth day of christmas… (chang)

~ When David Chang can’t find the flavors he wants – like certain soy sauces from Japan – he makes them. Yesterday, he opened bottles and jars of what he calls “bonji” – fermented sauces – and “hozon” – fermented pastes- for us to taste.  These fermented products, made from legumes and nuts, were developed […]

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12 days: on the sixth day of christmas… (chang)

~ When David Chang can’t find the flavors he wants – like certain soy sauces from Japan – he makes them. Yesterday, he opened bottles and jars of what he calls “bonji” – fermented sauces – and “hozon” – fermented pastes- for us to taste.  These fermented products, made from legumes and nuts, were developed […]

Continue

12 days: on the fourth day of christmas… (cushman)

~ Chef Tim Cushman brought with him to the Twelve Days of Christmas at The Restaurant at Meadowood a menagerie of chopstick holders (ranging from dogs and cats to red hot chili peppers and pigs flying planes) and a whole lot of flavor. Cushman is the only chef of this year’s Twelve Days of Christmas […]

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12 days: on the fourth day of christmas… (cushman)

~ Chef Tim Cushman brought with him to the Twelve Days of Christmas at The Restaurant at Meadowood a menagerie of chopstick holders (ranging from dogs and cats to red hot chili peppers and pigs flying planes) and a whole lot of flavor. Cushman is the only chef of this year’s Twelve Days of Christmas […]

Continue

12 days: on the third day of christmas… (mirarchi)

~ Much like his restaurants, Roberta’s and Blanca, which made Brooklyn’s otherwise quiet neighborhood of Bushwick a culinary destination, Carlo Mirarchi’s cooking teeters between the simple and the sophisticated, totters from the rough to the refined. The third chef to cook at this year’s Twelve Days of Christmas at The Restaurant at Meadowood, Mirarchi brought […]

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12 days: on the third day of christmas… (mirarchi)

~ Much like his restaurants, Roberta’s and Blanca, which made Brooklyn’s otherwise quiet neighborhood of Bushwick a culinary destination, Carlo Mirarchi’s cooking teeters between the simple and the sophisticated, totters from the rough to the refined. The third chef to cook at this year’s Twelve Days of Christmas at The Restaurant at Meadowood, Mirarchi brought […]

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12 days: on the second day of christmas… (guzman)

~ Perhaps my favorite aspect of the Twelve Days of Christmas at The Restaurant at Meadowood is the “cross pollination” that takes place among the chefs and cooks here at Meadowood Napa Valley. There’s quite a bit of dialogue among chefs nowadays, thanks to the internet and the well-ridden circuit of international chef congresses and […]

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12 days: on the second day of christmas… (guzman)

~ Perhaps my favorite aspect of the Twelve Days of Christmas at The Restaurant at Meadowood is the “cross pollination” that takes place among the chefs and cooks here at Meadowood Napa Valley. There’s quite a bit of dialogue among chefs nowadays, thanks to the internet and the well-ridden circuit of international chef congresses and […]

Continue

12 days: on the first day of christmas… (ricker)

~ At yesterday’s Twelve Days of Christmas at the Restaurant at Meadowood’s panel discussion at the CIA Greystone campus with chef Andy Ricker, Ricker referred to himself as a “food hack.” (I will be moderating three more panel discussion with this year’s Twelve Days of Christmas guest chefs. They’re free and I encourage you to attend.) Ricker, who […]

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12 days: on the first day of christmas… (ricker)

~ At yesterday’s Twelve Days of Christmas at the Restaurant at Meadowood’s panel discussion at the CIA Greystone campus with chef Andy Ricker, Ricker referred to himself as a “food hack.” (I will be moderating three more panel discussion with this year’s Twelve Days of Christmas guest chefs. They’re free and I encourage you to attend.) Ricker, who […]

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2013 twelve days of christmas: save the dates…

~ For the past five years, Christopher Kostow, chef of the three Michelin-starred The Restaurant at Meadowood has hosted an extraordinary series of dinners known as the “Twelve Days of Christmas.”  Every December, it brings a holiday wish list of the world’s best chefs to the restaurant, which is located on the breathtaking property of Meadowood […]

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2013 twelve days of christmas: save the dates…

~ For the past five years, Christopher Kostow, chef of the three Michelin-starred The Restaurant at Meadowood has hosted an extraordinary series of dinners known as the “Twelve Days of Christmas.”  Every December, it brings a holiday wish list of the world’s best chefs to the restaurant, which is located on the breathtaking property of Meadowood […]

Continue