Thursday, July 30, 2009
Restaurants News of food banks, Blais and Antunes
Posted by Cliff Bostock @cliffbostock on Thu, Jul 30, 2009 at 1:24 PM
Today's New York Times website includes a video about patrons of a food bank in California. The reporter, Monica Almeida, spent a year tracking people who use the facility, a faith-based organization. Click here and look for the video piece entitled "A Year of Struggle at a Food Bank"....
Richard Blais is featured in a Businessweek article about the hamburger renaissance:
A finalist on Bravo's Top Chef last season, Blais is a student of molecular gastronomy, cooking with nitrogen and the like. One of his beef burgers is cooked sous-vide, which is French for "under vacuum," and describes food that is cooked inside an airtight plastic bag over a long period at low temperatures. What Blaise brokers in is not so much hamburgers as proteins of any ilk stuck between two buns....
Joel Antunes is cooking in Bali.
like
dislike
Latest in Omnivore
-
Let them eat waffles with truffle honey
Astor Court opens at the St. Regis
-
Eating chickens, eating meat 2
A couple of articles (one by me!!) on the ethics of meat.
-
Waffle House will offer candlelight dinner 1
Announcement of Waffle House's Valentine's Day dinner.
- More »
Author Archives
-
A visit to Bell Street Burritos in West Midtown 13
Nostalgia tastes good
-
The Panini Wars 9
Baroni vs. La Pietra Cucina
- More »
