Food Arts’ much loved founder/editor-in-chief Michael Batterberry passed away on July 28. Though many of you have already posted, tweeted, or e-mailed your memories or condolences, Food Arts editors would like to ask you to please share your thoughts, remembrances, or stories with us directly on FoodArts.com.
Forget gamey, tough, and wintery. Chefs are using the new light and tender venison in dishes year-round. Martin Gillam reports. This is not your grandfather’s venison. Forget the image of heavy, gamey dishes consumed beside a roaring fireplace.
Style meets volume at The Wit hotel in Chicago, where Roof and Cibo Matto are turning up the heat on the local bar/dining scene. Kelley McClain and Beverly Stephen report. If you want to hit a home run in Chicago, it’s hard to go wrong with a rooftop bar and an Italian restaurant.
Paris—The first cooking school dedicated entirely to the art of barbecue might logically be located in the American Deep South, where barbecue is a cult and a constant subject of conversation and debate.
NEW YORK CITY — Alain Ducasse is bringing the A-team back. Didier Elena , the opening chef of ADNY, is now helming Adour Alain Ducasse at the St. Regis after a five year hiatus at Les Crayères in Reims, France.
Latif Guler (also a partner at Masa 14) enlisted his father, Hasim Guler, chef/owner of a resort and restaurants in hometown Foca, Turkey, to transform Jack’s, a popular watering hole at 1527 17th Street NW, into Agora, a 170 seat convivial oasis serving Ottoman cuisine.
Peter Karpinski and the Denver-based Sage Restaurant Group brought their hospitality know-how to the Detroit suburbs with the April opening of Toasted Oak Grill & Market at 27790 Novi Road. Evoking the easy feel of a rustic American brasserie, the 150 seat dining room has worn wide-planked wood flooring, plum purple upholstered seating, and a jazzy mirrored ceiling.
New York City—Designing a signature dessert for a luxury hotel brand was a piece of cake for Christophe Michalak, head pastry chef at the legendary Plaza Athénée in Paris, one of the Dorchester Collection’s seven prime properties in Europe and the United States.
Los Angeles—Until recently, Grace Restaurant on Beverly Boulevard has been known for its stylish mid-20th century design by decorator Michael Berman, for its early 21st century market-driven locavore cuisine by chef/owner Neal Fraser, and for its Wednesday night multiplicity of doughnuts for dessert, freshly baked by pastry chef Mariah Swan.
Grand Isle, Louisiana—A group of nationally renowned chefs gathered here June 28 to lend their star power in support of Louisiana’s $2.4 billion seafood industry. Louisiana chef John Folse, Chicago’s Rick Tramonto, and Houston’s Charles Carroll, who are personal friends, took the initiative to invite Dean Fearing, Rick Moonen, Tom Colicchio, and Susur Lee, to join them on their “Chefs Ashore” project.
