1988–2008: The Food Arts Generation Two decades, to statisticions, add up to "a generation." That said, we can now celebrate the official coming of age of the Food Arts generation, collective generators of America's golden age of food and drink. more>>
Tent count What's an event without a chef in a tent? Or two? Or more? "We equate our growth to the number of tents, " says St. Michaels Food & Wine Festival executive director Jon Mason. And this year there were five. more>>
Southern California—Scooch over, Comme Ç. Bouchon is coming to town! In 2009 Thomas Keller will extend his reach to L.A. with a Bouchon outpost in the Beverly Hills Garden Building (a new building owned by the city of Beverly Hills). Adam Tihany will design the bilevel 11,000-square-foot space, which will have a full-service restaurant on the first floor and a bakery on the second. Heading up the kitchen is Rory Hermann of the Thomas Keller Restaurant Group. more>>
Providence, Rhode Island What was formerly home to L'Epicureo in the Hotel Providence was reborn in June as Aspire, with a refreshed interior and new menu by Jennis Heal, recently of Hemenway's Seafood Grill & Oyster Bar. The elegant 140 seat space is enlivened with such glamorous touches as dramatic glass chandeliers that hide coquettishly behind peek-a-boo shades and rich burgundy booths that envelop guests in an intimate cocoon. more>>
Canada Starwood opened its first Aloft Hotel, the David Rockwell–designed 136 room Aloft Montreal Airport , in June. Rooms freature modern, loft-inspired design, plush platform beds, oversize walk-in showers, and combination office/entertainment centers with wireless Internet and full connectivity. more>>
Best Buys
The Magnificent Wine Company House Wine White Columbia Valley 2006
This Washington State blend of Chardonnay and Muscat Canelli fills the house wine bill with great value and succulent fruit-filled flavor that balances citrus, apple, pear, and tropical fruit. A generous white, with full body and long finish. 20,000 cases made.
Score: 89 Cost: $97 per case more>>
Whereffervescence To bring sparkle to their lists, sommeliers are now pouring from producers near and far. more>>
Mixed Advice Walk into The Home Depot and you'll find the old Do It Yourself acronym, DIY, has a new full-service companion: DIFY—Do It For You. Likewise, restauranteurs, hotel and cruise ship f&b managers, and event planners looking for cocktail advice may want to consider a top mixologist to demolish, design, and construct a cocktail program to spec, whether it involves one drink or a global overhaul. more>>
Over the Foaming Waves No one would dispute that this culinary era could easily be called the Age of Adrià. Spanish gastronomic sage Gerry Dawes revisits and reconsiders Ferran Adrià at El Bulli nearly 11 years after first illuminating his revolutionary cuisine for Food Arts. more>>
Talk About Breakthroughs! The professional kitchen has seen fantastic equipment and technology improvements since Food Arts started publishing 20 years ago. Try to remember the days when tickets were written on captain's pads and handed to the kitchen. Did you send your menus out to be printed? Would you give up your Vita-Prep? The way chefs work has changed, adn they can make dishes now that would have been impossible—unthinkable—20 year ago. more>>
Time Is On Their Side Veteran restaurateurs reveal their secrets of longevity and share advice and future plans. more>>
…And This Little Piggy? There are better ways to present a suckling pig than with an apple wedged in its mouth, as these three chefs demonstrate. more>>
Beef à la Mode Since colonial times, a beefsteak's origins, quality, and flavor could make or break a tavern's reputation. As tastes and fashions change, the same holds true across today's chef-stampeded steakhouse scene. Food Arts. more>>
Food Arts presents the September 2008 SILVER SPOON AWARD for sterling performance to Liz Neumark, a leading New York City independent caterer and one of the most visionary entrepreneurs in the American foodservice industry today. more>>
