Adria’s Brand Goes to the Dogs; A Star Chef, Defined; Restaurant Design Nominees + More

Snakes-on-a-plane
Goats on a roof is a much safer idea than snakes on a plane, right?

Dining news from around the world and the web…

* Viva Las Vegas! Celebrity chefs are heading back to Sin City once again. [USA Today]

* Looks count. Here are the 2013 Restaurant Design Awards nominees. [Los Angeles Times]

* Food allergies are nothing to sneeze at. An expert offers some know-before-you-go tips to avoid allergic reactions at a restaurant. [CNN]

* Forget snakes on a plane. It’s all about goats on a restaurant roof. [Shakesville.com]

* How boy met grill. Bobby Flay (Mesa Grill) discusses his history with backyard barbecuing. [TheTownTalk.comContinue Reading

The Next Iron Chef Finale: Newest Iron Chef Marc Forgione Reflects on His Win

"It's insane, this club that I just got accepted into. It's an absolute honor. You're one of the faces of this industry that I love." — Iron Chef Forgione

We’ve been following his every move for weeks, so we were so pleased to see the talented Marc Forgione claim the title of Iron Chef! Chef Forgione — or, ahem — Iron Chef Forgione talked to us about the last episode, his judges and co-competitors, and the first Thanksgiving.

Marc, it’s neat that you brought up your dad. First, his ‘American Place’ cookbook is, literally, prominently displayed in my home. BUT…I actually think of you absolutely discretely from him. Have you ever felt that you’ve cooked in his shadow?

Throughout my entire life, no matter where I have worked or who I have worked for, I have always heard the comment, “I heard you are Larry’s kid.” Most people would think that this puts me at an advantage, but that could not be farther from the truth. Every time I would slip up, I would have to hear a barage of questions, comparing me to him: “Would your father serve that? Would your father eat that?” and so on.  Having said that, I obviously respect my father immensely and everything he has done for the restaurant business.  I can only hope that one day they will be asking my son the same exact questions.

Bobby Flay and Morimoto are sitting in judgment. What are you thinking in terms of cooking for these two chefs?

Bobby Flay and Morimoto are legends in this business and cooking for the two of them definitely ups the ante for the task at hand. Morimoto commented during my first few dishes that he thought some things were salty – that definitely got me nervous.  I loved hearing Bobby’s feedback throughout my courses. He was not just tasting the food but was truly judging everything that was going on throughout the battle. He broke down every single aspect of the dishes I put in front of him, and I valued all of his insights.

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