Chef Watch: José Andrés Gets a Prize; The Obamas’ Favorite Chef; Michael Mina’s New Venture, and More

* José Andrés (The Bazaar by José Andrés) will receive the 2010 grand prize from the Vilcek Foundation, “which annually honors the contributions of foreign-born Americans in the areas of art, culture and science” on April 7th at the Mandarin Oriental in New York. [Washington Post]

* Restaurateur Donatella Arpaia (Mia Donna) can cook. No, really. She’s got a book coming out and everything. [The New York Times]

* Dan Barber (Blue Hill at Stone Barns) discusses sustainable fish at TED. [Daily Blender]

* Mario Batali (Lupa) and Emeril Lagasse (Emeril’s Restaurant) dined at The Publican. [Grub Street Chicago]

* The POTUS is a foodie, and Chicago chef Rick Bayless (Topolobampo) is one of his faves. [The Guardian]

* “No Reservations” Anthony Bourdain (Les Halles) dishes on his latest pursuits to Jennifer Heigl. [Daily Blender]

* Washington, D.C. chefs Mike Isabella (Zaytinya), Art Smith (Art and Soul) , and Bryan Voltaggio (VOLT) work hard to extend their “Top Chef” fame. [Washington Business Journal]

* Chef Michael Mina is set to take over Aqua, where he first made a splash years ago. [San Francisco Chronicle]

* Chef Michael Psilakis (Kefi) has ended his association with Anthos in Manhattan and is rumored to be looking to open another restaurant in Brooklyn. [The New York Times]

* Reality-TV star/chef Gordon Ramsay (Gordon Ramsay) at Boka in Chicago [Grub Street Chicago]

* “Top Chef” season 6 winner Michael Voltaggio, chef de cuisine at The Dining Room at The Langham, talks about his future and what he plans to do with his prize money. [Food & Wine]

* Hoss Zaré (Zare at Fly Trap) is preparing a feast for the Persian New Year, which begins on March 20. [San Francisco Chronicle]

Trendspotting: Foraging for Food; Mixology with Meals; Pigs; Pop Rocks; Pop-Up Restaurants; Sharks; Sustainable Restaurants, and More

In food-related news from the blogosphere and your favorite food sections…

* Forget singing for your supper; it’s all about searching for it these days, thanks to a renewed interest in foraged ingredients. I don’t mind the practice, but this word is beginning to crop up on menus everywhere and it’s driving me a bit batty. [Nation’s Restaurant News] [Seattle Post-Intelligencer]

* New York Assemblyman Felix Ortiz wants to ban the use of salt in food prep at restaurants in New York State. In other words, he wants to ruin all the restaurant food in New York State. [Nation’s Restaurant News]

* Are Pop Rocks the new truffles? Probably not, but some restaurants in New York (Klee, Kefi, and Fishtail by David Burke) are embracing this clamorous candy and other 7-11 delights as ingredients in high-end dishes. [New York Post]

* I did not know that: Eggs aren’t dairy. Whew! I recently did a cleanse that excluded dairy, but I adore eggs so it was sheer (and, in hindsight, unnecessary) torture. Thanks to Carolina Santos-Neve and Epicurious for clearing this up.  [The Epi-Log]

* It’s not easy to not eat meat, but Chow’s Roxanne Webber has some insights as to how vegetarian and vegan chefs make their meat-free dishes so delicious. [Chow]

* First craft beers, now cocktails are being paired with food at fine restaurants. Can wine get a break? [The Atlantic] [Washington Post]

* Pop-up restaurants are, well, popping up all over New York, much to diners’ great joy. [Los Angeles Times]

* Restaurateurs are embracing sustainability in ways big and small, from building materials to menu items. [Los Angeles Times]

* Shark is not sustainable, in case you were wondering. [The Atlantic]

* In news sure to shake Miss Piggy to her stilettos, whole-pig restaurants are all the rage in Southern California. [Los Angeles Times]

* Despite their appetite for whole pigs, diners want to get healthier. [Nation’s Restaurant News]

* Diners also want to eat outdoors, especially in New York. [The New York Times]

* Food is my religion, and restaurants are my houses of worship. Thankfully, I am not alone. [The Grist]