OpenTable is pleased to announce the launch of The Cultivated Plate, a new weekly feature on Dining Check about how and from where restaurants source their ingredients. From the practical to the political, chefs and restaurateurs will share the challenges and the opportunities in bringing food from farm to table. This week, chef Michael Anthony discusses how he tells Gramercy Tavern’s story by shopping at the Greenmarket.
GT is located only 3 blocks aways so from every single angle, the market represents the best resource that we have as diners and as restaurateurs in the city. It’s the beginning for all the dishes that we eat at home and all of the dishes we serve at the restaurant.
It offers the greatest flexibilities in terms of buying. The fact that ehese folks come from up to 3.5 to 4 hours a day and are willing to be here to answer questions and provide information. This is the greatest flexibility for buying food.
The majority of our food comes riht from the market. We support other farms through other companies. But sincer we’re three blocks away, we have a whole team of ppl responsible for combing the market. The goald is to buy local, but we don’t define local bye a geographic point on the map. We’re defining local by the relationships we make when we’re buying our food. We’re trying to builda dialogue. There’s a healthy evolution between diners and chefs.
Watch as Chef Anthony shares his thoughts on the farm-to-table label, how he addresses diners who want fresh tomatoes in January, and where truffles fit in to his menu at Gramercy Tavern. And, read more sourcing insights from this chef after the jump.
The cheftestants return in week 3 of Top Chef D.C. — and so does Chef Ed, who is watching along. Ed Hardy, as you’ll recall, is an aspiring cheftestant. Eater interviewed him as he auditioned for this past season and he even has a “Why Isn’t Ed Hardy on Top Chef?” Facebook fan group. The previews for this episode indicated that the contestants would be cooking for a group of Capitol Hill interns, and it turns out that’s a job Ed had before the call of the kitchen lured him away from politics. Ed comments, “I promised I wouldn’t do this but I have to: Bravo, what were you thinking? You passed up a thousand chances to make me look like an arrogant ass on cable TV. Instead of Arnold’s line about his sister, you could have had Ed saying ‘Cook for Capitol Hill interns? Hell, I was an intern.’ Speaking of interns, have you seen a more sorry bunch of folks that should be among the brightest and the best? These are our future leaders of America? They could hardly manage more than a few syllables: ‘Mmm, tast-tee.’” Okay, Ed’s getting ahead of himself. Focus!
The show opens with sleepy cheftestants bemoaning Jacqueline’s exit. Amanda battles survivor guilt while Kenny gets a note of encouragement from his girlfriend. Meanwhile, Angelo vants to be alone. He sits outside talking about how he doesn’t like to be on the bottom and that he’s mad at Kenny for not standing behind his teammates. This makes him want to isolate himself from everybody. Is that a threat or a promise?
OpenTable just got even more fun, thanks to our addition of the Facebook “Like” widget to restaurant profile pages. Now you can easily find out which restaurants your Facebook friends favor — and vice versa. If you’re logged into your Facebook account, you can give a thumbs up to any restaurant on OpenTable with just one click.
We’re excited about this new way to share restaurant preferences quickly because it helps make dining decisions even easier. If you’re trying to book lunch with a colleague, for instance, you can find out if he likes a particular place by looking at the restaurant’s profile page or his Facebook wall. Your likes are also a terrific way to ignite conversations with your Facebook friends about food, dining out, and mutual favorites.
So, click away and start spreading the like on OpenTable today!
* Art Smith (Table Fifty-Two) shared his tips for shedding a whopping 95 pounds with YumSugar (and, presumably, Oprah). [YumSugar]
* Susan Spicer (Bayona) talks about being the inspiration for Janette Desautel on HBO’s post-Katrina series Treme, training actors to work the line, and the state of the New Orleans cuisine scene. [Wall Street Journal]
* He ruffled some French feathers when he predicted Ferran Adrià was the heir-apparent to his culinary throne in 1996, but Joël Robuchon (L’Atelier de Joël Robuchon) was right. [LA Times]
* Speaking of Ferran Adrià, his food makes most diners swoon — and a few sick. [LA Times]
* Don’t call it a comeback (even though The Oregonian did]. The success of Portland’s MetroVino is more of a culinary comeuppance for talented chef Gregory Denton. [OregonLive.com]
* Popping over to London? Check out the restaurants that are literally popping up all over the city. [Wall Street Journal]
* Looking for the best of, well, everything in the Bay Area? Use San Francisco’s Best Of Awards as your gastronomical guide. [SF Weekly]
* If you’re in the City by the Bay, don’t miss the city across the bay. Oakland’s Jack London Square is, at long last, the dining destination it was meant to be. [The New York Times]
* Phil Vettel names some of his favorite outdoor dining spots in Chicago. [Chicago Tribune]
* There’s more to New Jersey than Snookie and the shore, including restaurants worth savoring. [The New York Times]
* It’s a tough job, but The Times attempts to narrow the field of choices foodies visiting Napa. [The New York Times]
* Find out where to satisfy your appetite for a delicious meal for a steal in Manhattan’s Columbus Circle. [Saveur]
* Restaurant reviewer Tucker Shaw reveals a few of his Denver faves. [Denver Post]
* Critic Steve Cuozzo has a round-up of New York City restaurants that’ll make you feel like you’re dining in a forest (assuming you would like to dine in a forest when you’re in New York City). [NY Post]
Independence Day is just around the corner, the time of year when we celebrate everything that’s great about our nation. Since those celebrations typically involve food, we’re patriotically pleased to announce the 50 restaurant winners of OpenTable’s 2010 Diners’ Choice Awards for Best American Restaurants. Derived from 5,000,000+ reviews submitted by OpenTable diners of more than 11,000 restaurants in all 50 states and the District of Columbia, this list honors the restaurants that serve up a slice of the best of American cuisine at every meal.
The winners, which include A Toute Heure in New Jersey, Kansas City’s Bluestem, The French Laundry in Yountville, Manhattan’s Gramercy Tavern and Per Se, Tilth in Seattle, VOLT in Maryland, and many others, have honored our roots as a farming nation by helping renew interest in local sourcing and heritage techniques, including butchering, curing and smoking meats, canning, pickling, and preserving — as well as continuing to innovate in their kitchens.
Use this list to connect with the country’s rich culinary history and delicious future throughout the coming seasons.
Welcome to week two of “Top Chef: D.C.” To spice things up, I’ve enlisted Ed Hardy, a professional chef in Manhattan, to watch along with me. Ed has worked for Danny Meyer and Marcus Samuelsson and has auditioned for “Top Chef” twice. [Full disclosure: I attended the French Culinary Institute with Ed and he’s a friend, but he totally understands that if he were on the show, I might root against him. In fact, he expects that I would root against him. And that’s pretty much why Ed should be on “Top Chef.”]
Before the titles rolled, I asked Ed if watching made him envious about not being a part of this season, and he said, “I don’t envy the cast being stuck in D.C. traffic while on their way to Whole Foods. Of course, if you’re in the van without Angelo, you have plenty of time to scheme against him.” (See what I mean about Ed?)
Tonight’s guest judge is Sam Kass, who is the assistant White House chef. He’s nice to look at, but he’s not all that nice to the contestants, as you’ll see. He and Padma present a ‘Bipartisandwich’ Quickfire Challenge that has an extra challenge within it a la “The Brady Bunch”(or any family picnic, really). The culinary equivalent of the three-legged race, the cheftestants must don special aprons that allow them the use of just one hand. This means that there’s shared chopping, pouring, sautéeing, carrying, and so on. Timothy thinks its genius, and says, “Who got high and came up with this idea?” I’m guessing it wasn’t Tom or Gail.