October 12, 2008
Women Chefs & Restaurateurs (WCR) will be hosting its third annual At the Table event this Tuesday, October 14th, to celebrate and raise money for women in food. This year's benefit, which takes place at Prince George Ballroom, will feature some of New York's finest female chefs, mixologists and pastry chefs. Rebecca Charles of Pearl Oyster Bar will be serving up her legendary lobster roll, Audrey Saunders from Pegu mixing Old Cuban cocktails, and Nancy Olson of Gramercy Tavern capping the evening with pumpkin cheesecake with spiced cranberries and pumpkin seeds. Other participants include Vera Tong from Dovetail, Patti Jackson from Centovini as well as Alex Guarnaschelli from Butter. We can't think of a better way to satisfy your hunger while supporting the advancement and education of women in the food industry.
Where: Prince George Ballroom, 15 E 27th Street
When: Tuesday October, 14, 6:00pm - 9:30pm
What: Women Chefs & Restaurateurs: At the Table Event
Tickets: $75 online at www.womenchefs.org
Who: Some of New York’s finest female chefs in the culinary field. For a complete list of chefs, bakers, and mixologists participating in the event
September 13, 2008
Late-night dining just got much more interesting on Prince Street. Though Shorty’s.32 may play an American comfort food restaurant by day, it's soon to become a dim sum speakeasy by night. Why tamper with a good thing you might ask?“Because chefs need to eat dinner as well...” That’s a quote from the new late-night menu. When we got word of this under the radar project, we stopped in to taste the offerings for ourselves. Bottom line: there’s a serious dim sum menu in the works at present. Just this weekend, the kitchen was turning out everything from shrimp hargow to pot stickers to chicken sui mai. My favorites were the crispy shrimp with sweet mayonnaise and steamed pork buns. Eden even makes his own wonton wrappers and hargow dough.
Sound familiar? Of course it does. Josh Eden had lots of practice during the year-run of 66, where he ran Jean-Georges kitchen in Tribeca. 66 may have faded into Matsugen, an exceptional Japanese soba house, but Eden’s Chinatown-style dumplings are available at Shorty’s.32 from 11:30 p.m. until closing.
While the new menu doesn’t officially launch until Thursday, September 18th, from what I sampled I'd say they're running on all cylinders.
Then again, no one’s a tougher critic than a fellow chef.
For a peek at the menu:
Shorty's.32 Dim Sum Menu.pdf
September 12, 2008
What are the best young chefs saying about their success? You may get
to eat at their restaurants, but you don't often get to hear what these
Star Chefs say to their peers. Or in some cases, what they don't say.
This year's International Chefs Congress arrives in town this Sunday with chefs from around the world.
The three-day symposium will be held at the Park Avenue Armory.
Here's a sneak peek at what 2008's Rising Star Chefs will be discussing...
Chef Gavin Kaysen - Cafe Boulud
Humility aside: what do you think the secret to running a successful kitchen is?
I think the secret is more then just one thing, but a perfect combination of integrity, organization and most importantly, adaptation. There are a million things going on everyday in a chefs life and if you are not organized and able to adapt to this ever changing world, you are already behind. I have a saying “Messy station is a messy mind” as a chef you have to apply that to ever aspect of your kitchen. You need everything around you to be set up and ready to go, and then you are more likely to succeed.
What distinguishes you from hundreds of other chefs trying to make it in New York?
Great question, I think that one thing that may separate me is that I am not from New York, I did not train here and was brought in a very high level, right away you have your haters and lovers, but at least you know where you stand and there is no bullshit. Which to me was difficult to accept at first, but at the end of the day I know I have more to prove to myself then to the others.
If you could do it all again, what is the one thing you would've done differently?
Nothing at this point, I feel that I have gone where I have had to and I am going to go where I plan to.
Chef Neil Ferguson - Allen & Delancey
Humility aside: what do you think the secret to running a successful kitchen is?
Confidence and trust in your ability,sensibility, team and menu. Attention to detail. Treating your team as people, so they perform to the max...you get the best out of them. Instilling discipline, pride and respect in them.
What distinguishes you from hundreds of other chefs trying to make it in New York?
Cannot pinpoint one thing but would say I'm a big believer in cooking food that my guests will eat and enjoy. I hope they are torn between what to choose when they read the menu. If they are, I've done my job and the menu is balanced. I spend a lot of time on that.
If you could do it all over again, what is the one thing you would do differently?
I would have eaten a lot more of my own food, then ripped it apart in terms of mouthfeel, balance, flavor pairings etc.
I think that developing great relationships with wine makers and people in the trade of wine will always make you successful. As far as day to day restaurant routine, involving your staff into the wine program and giving weekly wine classes.
What distinguishes you from hundreds of other sommeliers trying to make it in New York?
The key is being humble and approachable. From a guest point of view, wine is intimidating and it is my job as a sommelier to make it fun.
If you could do it all over again, what is the one thing you would do differently?
I would work in a couple vineyards and learn how to make wine before going into the restaurant business.
Chef Anne Burrell - Centro Vinoteca
Humility aside: what do you think the secret to running a successful kitchen is?
A sense of humor.
What distinguishes you from hundreds of other chefs trying to make it in New York?
I use more salt.
If you could do it all over again, what is the one thing you would do differently?
Every life choice you make becomes a fabric of who you are. I don't think I'd do anything differently. If I had, I wouldn't be who and where I am today.
Yoshinori Ishii - Morimoto
Humility aside: what do you think the secret to running a successful kitchen is?
I believe that the restaurant business is a harmony of food, service and price. First of all, a successful restaurant should have great food, but informed service is as important as the quality of food. Price and value need to be in tandem with food and service.
What distinguishes you from hundreds of other chefs trying to make it in New York?
Although I don't know what distinguishes me from others, "persistence," "challenge" and "curiosity" may be the three keys that keep me going.
If you could do it all over again, what is the one thing you would do differently?
I don't think that I would change anything; I am very content with the path I am on.
Mixologist Somer Perez - Royalton
Humility aside: what do you think the secret to running a successful kitchen is?
A successful kitchen is run from having a clear idea of the vision and DNA of what the restaurant is, and never veering from the ethos. No restaurant is or will be successful in this city of fierce diners without knowing what you bring to the table, especially with a dining experience. There are a thousand places to go-know why yours is the best option.
What distinguishes you from hundreds of other mixologists trying to make it in New York?
My commitment to excellence and dedication to fresh and exciting cocktails while never dumbing-down the guest. At the end of the day, it's pleasure and I am here to provide it. Chefs work while the world celebrates. I am distinguishing because I am having as much fun as you are.
If you could do it all over again, what is the one thing you would do differently?
I would have loved to have opened a speakeasy before they were so obvious.
For more information and the schedule, visit:
Star Chefs
Grub Street
Here's a sneak peek at what 2008's Rising Star Chefs will be discussing...
Chef Gavin Kaysen - Cafe BouludHumility aside: what do you think the secret to running a successful kitchen is?
I think the secret is more then just one thing, but a perfect combination of integrity, organization and most importantly, adaptation. There are a million things going on everyday in a chefs life and if you are not organized and able to adapt to this ever changing world, you are already behind. I have a saying “Messy station is a messy mind” as a chef you have to apply that to ever aspect of your kitchen. You need everything around you to be set up and ready to go, and then you are more likely to succeed.
What distinguishes you from hundreds of other chefs trying to make it in New York?
Great question, I think that one thing that may separate me is that I am not from New York, I did not train here and was brought in a very high level, right away you have your haters and lovers, but at least you know where you stand and there is no bullshit. Which to me was difficult to accept at first, but at the end of the day I know I have more to prove to myself then to the others.
If you could do it all again, what is the one thing you would've done differently?
Nothing at this point, I feel that I have gone where I have had to and I am going to go where I plan to.
Chef Neil Ferguson - Allen & DelanceyHumility aside: what do you think the secret to running a successful kitchen is?
Confidence and trust in your ability,sensibility, team and menu. Attention to detail. Treating your team as people, so they perform to the max...you get the best out of them. Instilling discipline, pride and respect in them.
What distinguishes you from hundreds of other chefs trying to make it in New York?
Cannot pinpoint one thing but would say I'm a big believer in cooking food that my guests will eat and enjoy. I hope they are torn between what to choose when they read the menu. If they are, I've done my job and the menu is balanced. I spend a lot of time on that.
If you could do it all over again, what is the one thing you would do differently?
I would have eaten a lot more of my own food, then ripped it apart in terms of mouthfeel, balance, flavor pairings etc.
Sommelier Ania Zawieja - Fiamma
I think that developing great relationships with wine makers and people in the trade of wine will always make you successful. As far as day to day restaurant routine, involving your staff into the wine program and giving weekly wine classes.
What distinguishes you from hundreds of other sommeliers trying to make it in New York?
The key is being humble and approachable. From a guest point of view, wine is intimidating and it is my job as a sommelier to make it fun.
If you could do it all over again, what is the one thing you would do differently?
I would work in a couple vineyards and learn how to make wine before going into the restaurant business.
Chef Anne Burrell - Centro VinotecaHumility aside: what do you think the secret to running a successful kitchen is?
A sense of humor.
What distinguishes you from hundreds of other chefs trying to make it in New York?
I use more salt.
If you could do it all over again, what is the one thing you would do differently?
Every life choice you make becomes a fabric of who you are. I don't think I'd do anything differently. If I had, I wouldn't be who and where I am today.
Yoshinori Ishii - Morimoto
Humility aside: what do you think the secret to running a successful kitchen is?
I believe that the restaurant business is a harmony of food, service and price. First of all, a successful restaurant should have great food, but informed service is as important as the quality of food. Price and value need to be in tandem with food and service.
What distinguishes you from hundreds of other chefs trying to make it in New York?
Although I don't know what distinguishes me from others, "persistence," "challenge" and "curiosity" may be the three keys that keep me going.
If you could do it all over again, what is the one thing you would do differently?
I don't think that I would change anything; I am very content with the path I am on.
Mixologist Somer Perez - Royalton
Humility aside: what do you think the secret to running a successful kitchen is?
A successful kitchen is run from having a clear idea of the vision and DNA of what the restaurant is, and never veering from the ethos. No restaurant is or will be successful in this city of fierce diners without knowing what you bring to the table, especially with a dining experience. There are a thousand places to go-know why yours is the best option.
What distinguishes you from hundreds of other mixologists trying to make it in New York?
My commitment to excellence and dedication to fresh and exciting cocktails while never dumbing-down the guest. At the end of the day, it's pleasure and I am here to provide it. Chefs work while the world celebrates. I am distinguishing because I am having as much fun as you are.
If you could do it all over again, what is the one thing you would do differently?
I would have loved to have opened a speakeasy before they were so obvious.
For more information and the schedule, visit:
Star Chefs
Grub Street
April 1, 2008
In honor of the largely unsung artists who create the divinely sweet endings to many of our perfect meals,
we are celebrating some of the city’s finest pastry chefs throughout the month of April. Many often work as diligently in the kitchen as the executive chefs, yet receive far less acclaim for their labors. These confectionary experts will be featured in our weekly "Behind the Kitchen
Doors" interviews. We will also showcase their recipes in each Friday "Dining Out" feature. Chefs
on the recognition roster include Karen De Masco from Craft, Vera Tong
from Dovetail and Richard Leach of Park Avenue Spring. Also, look for detailed roundups throughout the month on everything from New York's Best Cookies to the City's Finest Classic Desserts.
Until we eat again,
Restaurant Girl
**Don't forget to subscribe for Restaurant Girl's Weekly Newsletter**
March 12, 2008
Taking a cue from New York's
longstanding restaurant week, the Hamptons are offering a tempting version of their own, showcasing a burgeoning
restaurant scene. Nearly 70 restaurants will
participate in this year's Sixth Annual Hampton’s Restaurant Week including venerable
stalwarts such as Della Femina, 1770 House, and Nick & Toni’s, as well as newcomers, such as Matto (pictured right), Muse, and Wei Fun.
Along with a surprisingly affordable three-course prix-fixe menu for $21.95, the Hampton’s Restaurant Week also boasts specially priced vintages from Long Island’s North Fork wine country, which is gaining a national reputation for premium wine production.
The Hampton's Restaurant Week begins Sunday, March 30 – a bit too early for a frolic on the beach, but perfect for an early spring preview of this luxurious seaside retreat.
For more information, visit www.hamptonsrestaurantweek.com
Until we eat again,
Restaurant Girl
**Don't forget to subscribe for Restaurant Girl's Weekly Newsletter**
