Attend the Women in Culinary Leadership Dinner on 9/18 at NYC’s At Vermilion

Don’t miss this one-of-a-kind event in Manhattan tomorrow night.

This Tuesday, September 18, 2012, from 6-8PM, join Martha Stewart, Lidia Bastianich (Felidia), Susan Ungaro, Dorothy Hamilton, Martha Teichner, and Rohini Dey at the inaugural Women in Culinary Leadership dinner at At Vermilion Restaurant in New York for a no-holds- barred discussion on the challenges and opportunities that exist for women who are culinary professionals.

The evening is $100 for a five-course Indian-Latin feast (vegetarian option offered) and panel, $135 with wine pairings.

OpenTable diners will receive a 15% discount when reserving by mentioning OpenTable. Proceeds will benefit the James Beard Foundation Vermilion Women in Culinary Scholarship.

Call 212-871-6600 or email to reserve your spot!

Click here for full event details.


Dining Poll: What Type of Food TV Do You Crave?

I don’t really watch a lot of food television, preferring to go out to eat or cook myself. If forced to choose, however, my favorite is anything featuring Jacques Pépin on PBS. There’s something so zen about his demeanor, his uber-efficient technique, and the fact that the food always seems to be the star. Having had the privilege of learning from him at The French Culinary Institute, I can tell you that he works as neatly even when there aren’t cameras trained on him, and that his appreciation of even the most simple foods, like bread and butter, is genuine. When you’re watching food-related TV, what type of program do you prefer? Weigh in on today’s poll!

Top Chef Texas Episode 10: Chef Ed ‘Disco Pants’ Hardy on Restaurant Wars

"Hugh, don't look so shocked that Padma thinks I'm cuter. I mean, c'mon, buddy!"

It’s raining, his socks don’t match, and he’s feeling particularly surly, but we’re determined to rehash the latest episode of Top Chef: Texas with Ed Hardy of Red Rooster Harlem.

It’s restaurant wars! Wheee! 

Yayy. Whoopdee doo.

I see we took our happy pill today. Seriously, though, it’s restaurant wars and an old-fashioned battle of the sexes. My first thought is that the girls will smoke the boys. After all, that’s what we did in culinary school.

Okay dokey smokey. I’ll bite. I’ll take myself, Ben, Bobby, Angel, and Brian. You can take Lisa and, well, that’s about it. Boys win! Boys win! That being said, I actually prefer working with the fairer sex in professional kitchens. I haven’t quite figured out why yet. (No, not because of THAT. Get yer mind out of the gutter.)Continue Reading

Top Chef: Texas Episode 2: Chef Ed Hardy on the Bubble Bunch, French Chefs + Veal

"How come Emeril gets to a share a plate with Padma and I have to share with Hugh? I better call my agent," thinks an envious Tom.

The second episode of Top Chef: Texas was a bit lackluster, but we’re hanging in. Hanging along with us, as usual, is our fellow commentator is chef Ed Hardy.

Welcome back, Ed. Do you know any of these folks, or have you dined at any of their restos? I’ve been to Fishtail by David Burke, and it is excellent!

I’ve only been to Fatty Crab, unfortunately. I’ve heard great things about Uchiko in Austin, though. Paul Qui might be a strong contender.

The last round of 8 each have a scant three minutes to choose their ingredient. Pretending you don’t yet know of the time twist, which do you pick — risotto / short ribs / octopus / mushrooms/ oxtails / lamb /duck / veal – and why?

Well, veal is tasteless, short ribs and oxtail are dangerous because they take so long (see the pressure cooker incident), octopus can be an unforgiving ingredient, and risotto and mushrooms seem to be too easy, so I’d pick the duck or the lamb. Versatile proteins that bring their own flavor to the party and pair well with lots of other combinations.

So, considering the time factor, who has the hardest dish now?

Continue Reading