Recent celebrity sightings at OpenTable restaurants…
Dining news from around the Intertubes…
* Children of America, rejoice! Congress rules that pizza is a vegetable. [Slate]
* Waste not, want not. Chefs and farmers team up in the U.K.’s Trafalgar Square to feed 5,000 from cooking scraps alone. [Huffington Post]
* Thanksgiving with Gaga. Chef Art Smith talks about his upcoming appearance on the Lady’s T-Day special. [Daily Beast]
* Stop or my mom will juice. A chef’s purchase of limes comes under suspicion. [News Track India]
* From the ‘Captain Obvious’ files: Thanksgiving isn’t a holiday for most chefs and restaurant workers. [Washington Post]
Dining and restaurant news…
* Your time is gonna come. And by come, the HuffPost foodies mean go, for these eight played-out dishes. [HuffPost Food]
* So easy a caveman could eat it! Food from the Paleolithic era is all the rage at a restaurant in Berlin. Bring your own club. [Daily Mail]
* In the foaming. Is molecular gastronomy hurting fine dining? I doubt it, but some people in D.C. seem to think it is. [NBC Washington]
* “And, my Blackberry will have….” You’re not dining alone if you have your smartphone. [Washington Post]
* And if you don’t have a smartphone? You can hire a dining companion, if you happen to be in Vegas. I haven’t spent a lot of time in Vegas, so maybe this isn’t as weird as it sounds? [Las Vegas Vegas]
* Somebody bring me some water. Apparently, it’s what most folks are drinking while dining out. [NY Daily News]
We’re counting down the days until Le Bernardin’s Michael Laiskonis gets his turn at the judges’ table on Top Chef Just Desserts (next week!), but for now, he’s in the hot seat, dishing it out about all the sweet and not-so-sweet goings on in this week’s episode.
So, we’re seeing some alliances have formed in the competition. Are there mini-kitchen cliques in general?
Sure, there are, but a smart cook realizes it’s important to make friends with everyone, because when it really hits the fan, it’s nice knowing that you don’t have to worry that someone’s got your back. At its worst, the atmosphere in the kitchen can be like trench warfare. Best not to play favorites.
How do you do soufflés for a QFC so that they don’t fall? Also, any good soufflé war stories?
While I do soufflés rarely now, in the past, I’d do dozens in a night. The key is simply controlling all the variables — the recipe, proper whipping of the egg whites, and filling of the ramekin, and of course, time and temperature. In a restaurant situation, worst case scenario, you make another one and wait it out. My worst case: A cook once forgot to add the cornstarch to a chocolate soufflé base; the guests eventually got their dessert, along a few extras while they waited!