* Tom Colicchio (Craftbar), David Chang, Wylie Dufresne (wd-50), and Eric Ripert (Le Bernardin) walk into a bar…. Well, not really. They actually walked onto the set of HBO’s Big Easy-themed show Treme. [Eater New York]
* Colorado-based chef Kelly Liken, whose eponymous restaurant is highly regarded, talks about the mettle it takes to appear on “Iron Chef.” [NRN]
Have you ever wondered what it’s like to open a restaurant in Manhattan? How about two — at once? Wonder no more. Eater reports that a new documentary about Danny Meyer, one of New York’s most esteemed and successful restaurateurs, is about to hit the big screen. Thanks to The Restaurateur, for the first time, you can see what it took to bring Michelin-starred Eleven Madison Park and the stylish Tabla to life — at the very same time. The film follows Meyer, who serves on the Board of Directors for OpenTable, and the evolution Eleven Madison Park, from its brasserie origins to its current four-star status, which was a result of the arrival of chef Daniel Humm.
Find out if the diner is ALWAYS right, and let us know what you think about folks who make multiple special requests relating to ingredients. Should someone who is allergic to dairy and gluten expect to be accommodated at a pizza place? Should chefs be ready to prepare raw foods on a moment’s notice? Weigh in here or over on Facebook.
It may be hard to picture some of today’s most influential chefs in tiny toques, but they, too, were small children at one time, with big appetites and big dreams, both of which were likely fed by their mothers. This week, OpenTable checked in with four famous chefs to find out exactly how their mothers have influenced their careers, their kitchens, and even their menus. Our series concludes with the gifted Michael Mina, whose restaurants include the eponymous and Michelin-starred MICHAEL MINA as well as RN74 in San Francisco.
Born in Cairo and raised in Ellensburg, Washington, chef Michael Mina’s mother helped shape his palate early in his life. Says Mina, 42, “My mom is a fantastic cook of traditional Middle Eastern cuisine, and a couple of the recipes I use in my restaurants are hers, from my childhood meals at home.”
Of these very personal dishes diners can delight in, Mina, reveals, “A few of my mom’s recipes that I incorporate into some of my restaurants include the falafel recipe for my falafel burger, which has been on the Bourbon Steak bar burger menus for more than a year, as well as a traditional Middle Eastern dish of chickpeas, lentils, rice, peppers and onions, called kusheri, which has been served at my Seablue restaurants for many years.”
He continues, “Both of these dishes she made for me, and our family, when I was young. I loved them so much and am so pleased to be able to use them today in my restaurants. It really is to honor her.”
Jose Garces wasn’t born an “Iron Chef” but this top competitor, James Beard award-winning chef, and master of Latin cuisine’s culinary ambitions took shape from an early age. An American chef born to Ecuadorian parents and raised in Chicago, Chef Garces began his culinary training in the kitchen of his paternal grandmother and mother.
The winner of “The Next Iron Chef,” Chef Garces, whose Philadelphia restaurants include Amada, Distrito, and Tinto, notes, “My introduction to food came in our family kitchen, growing up in Chicago. My mother was always an amazing cook, and she loved to involve us in preparing meals. That was doubly true when her mother-in-law, my Mamita Amada, for whom my first restaurant is named, came to visit from Ecuador. She would stay for a week or longer, and it seemed as if she never left the kitchen.” He continues, “I was always drawn to the warmth of working beside the two of them to create hearty meals for our family, and that love of cooking is what eventually led me to culinary school and my career.”
Garces, who is now appearing on the 2010 season of “Iron Chef America,” says, “Even today, many of the dishes that we serve at my restaurants are inspired by their recipes. My mother was something of a wizard with empanadas, and I’ve re-imagined them on the menus of many of my restaurants, including a signature ‘Amada’s Empanada at Amada that has been a top-selling menu item since we opened in October 2005. It’s a plantain pastry stuffed with manchego cheese and spinach, served sliced open over an artichoke escabeche. I also serve a jumbo lump crab-stuffed version at Chifa, with sweet chile reduction and shaved cucumber.”
“I’ve been privileged to work with some of the finest chefs in America and Spain,” says Chef Garces, “but my passion for cooking comes from my early memories…. Even when I was a child, I was drawn to the joy of cooking a great meal. I have always loved the way that food can transform a person’s whole outlook and really make their day.”
Growing up, Mother’s Day was a day for dining out. He remembers, “For Mother’s Day at our house, that was the only day when my mom wouldn’t cook. That was the day we would go out and enjoy a meal at a restaurant. My brothers and sisters and I would make breakfast that day, and then we would go out for lunch or dinner so that way my mom had nothing to worry about.”
A native of Spain, lauded culinary superstar José Andrés is chef/owner of ThinkFoodGroup, the team responsible for Washington’s popular and award-winning dining concepts Jaleo, Zaytinya, Oyamel, Café Atlántico and the critically-acclaimed minibar by josé andrés, as well as Los Angeles’ exciting award-winning destination, The Bazaar by José Andrés, part of the SLS Hotel at Beverly Hills.
His passion for food began when he was but a child. Andrés says, “From the time I was a little boy, I always loved being in the kitchen. Growing up, my mother always cooked; we did not go to restaurants much as money was tight, and I was often at her side. She was a simple home cook, but at her side I learned the power of food to evoke memory — in my parents’ case, of Asturias and the family they left behind when we moved to Barcelona. I am no different. Today I prepare Spanish food not just at the restaurants but at home for my children. It is a way of reconnecting with home through food memory.”
His mother’s influence continues to be felt – and can be tasted at one of his restaurants. He shares, “I serve my mother’s flan recipe at Jaleo. It is my version of Proust’s Madeleine. One spoonful never fails to take me back to that apartment kitchen in Santa Coloma de Cervello.”
Continue reading for a recipe from Chef José Andrés.
Our exclusive series of interviews with famous chefs who are also parents concludes today with this advice from chef Charlie Palmer.
Celebrated chef Charlie Palmer has combined his creative cooking spirit and flair for business to open 13 notable restaurants across the country, including the highly acclaimed Aureole, a growing collection of food-forward wine shops, and award-winning boutique hotels. A James Beard Foundation honoree and the author of numerous cookbooks, Palmer continues to be one of the world’s most innovative and important chefs.
A father to four boys, Palmer knows a thing or two about dining out with kids. To make sure your children remain engaged, he recommends, “Remember to take something with you to entertain the kids. A fun activity between courses or after you order can really improve the overall experience. When my family dines out, we sometimes take ‘Table Topics’ with us, and then we each go around the table with a trivia card. It takes up the time between courses and everyone is entertained.”
Until you know your kids will enjoy an extended meal, Palmer says, “Don’t take them to a high-end restaurant when the experience will take multiple hours if your child doesn’t like sitting still for that long. You would be better off taking them to a restaurant that is loud, active, and a bit quicker.” Also, he adds, “If you know your child has certain food allergies, call ahead to the restaurant and see how flexible they can be with the menu to determine if it’s going to be a good situation for you.”
True to form, this chef serves food his offspring enjoy! He admits, “My kids love all of the dishes. They aren’t allowed to order anything ‘special’ anymore, they have to order off the menu and experience the food the way the chefs intended!”