Novi recepti

21 Klub najavljuje L'Escale Alum za novog izvršnog kuhara

21 Klub najavljuje L'Escale Alum za novog izvršnog kuhara

21 Club je najavio da je imenovao Sylvian Delpique, iz regije Savoie u Francuskoj, za svog novog izvršnog kuhara

Vanjska strana kluba 21, ukrašena džokejima, klasična je, a sada će unutrašnjost proći kroz neke promjene s novim izvršnim kuharom.

21 Club, njujorška gastronomska destinacija skoro 85 godina, objavila je da je imenovala Sylvian Delpique za novog izvršnog kuhara. Delpique je karijeru započeo u svojoj rodnoj regiji Savoie u Francuskoj, a nedavno je radio u L'Escaleu u Connecticutu. On će zamijeniti Johna Greeleyja, koji je bio glavni kuhar od 2006. godine. Predstavnik kluba 21 rekao je da kuhar Delpique planira udahnuti novi život klasičnim jelima restorana West Midtown, a da pritom i dalje "odaje poštovanje i odaje počast desetljećima povijesti" pre njega. ”

Kuhar Delpique zadnjih 14 godina boravi u državi, radeći na prestižnim mjestima kao što su Terrance Brennan’s Artisanal i David Burke Restaurant Group. Delpique će na proljeće najaviti nove menije za restoran.

Joanna Fantozzi je pridruženi urednik časopisa The Daily Meal. Pratite je na Twitteru @JoannaFantozzi


Čuveni restoran u New Orleansu dijeli svoj recept za mac i sir

Sada je sjajno vrijeme za kuhanje i usavršavanje isprobane i istinske američke klasične udobne hrane - makarona i sira.

S nizom recepata koji se mogu pohvaliti da su najbolji, Scotch House Willieja Maea u povijesnoj četvrti Treme u New Orleansu zna ponešto o južnoj bazi. Omiljeni kupac sadrži sve okuse kuhinje Mississippija i Louisiane.

Popularni restoran pokojnog, velikog kuhara Willieja Mae Seatona - koji je bio nagrađen prestižnom nagradom James Beard za američki klasični restoran za južni region - služio je lokalnoj zajednici i donirao obroke usred pandemije koronavirusa.

Cijeli recept za klasičnu, kremastu i sirastu udobnu hranu pogledajte u nastavku.

Mak i sir Willie Mae

Sastojci

2 šolje žutog blagog cheddar sira (iseckanog)

2 šolje belog američkog sira (iseckanog)

1/4 lb rastopljenog nesoljenog maslaca

1 kašičica kajenskog bibera

1 kašičica belog bibera

1 1/2 šolje isparenog mleka

1/2 kašičice peršunovih pahuljica suvih ili svežih

1/2 kašičice belog luka u prahu

2 kašičice univerzalnog brašna

Zakuhajte 3 1/2 litre vode, a zatim u slanu vodu dodajte tjesteninu. Kuhajte 12-15 minuta dok ne postane al dente. Ocedite testeninu štedeći jednu šolju vode za testenine.

Odmah vratite tjesteninu u lonac sa sirom, mlijekom, vrhnjem i maslacem, na laganoj vatri uz često miješanje dok se sir ne otopi.

Dodajte začine, brašno i po potrebi kapnite u vodi za tjesteninu uz miješanje. Posudite mak i sir. Koristimo aparat za kuhanje na pari, ali možete staviti u pećnicu 15 minuta na 350 stupnjeva.

Mac i sir trebaju biti kremasti i sirasti. Ukrasite grančicom peršuna i uživajte!

Srednja škola u Floridi vraća novac porodicama nakon što je uredila fotografije 80 učenika iz godišnjaka, tako da su one##x27d djelovale skromnije

'Promjena života: ' Kako se milijuni suočavaju s gubitkom mirisa uzrokovanog COVID-19, istraživači pronalaze nova objašnjenja i moguće tretmane

Radnica bijelog Crvenog križa koja je snimljena kako nježno grli iscrpljenog afričkog migranta kaže da prima zlostavljanje od krajnje desničarskih rasista

Zastupnica Debbie Dingell hospitalizirana je nakon hitne operacije čira

26-godišnja studentica sa Stanforda napravila je jednostavan test kako bi predvidjela koje će trudnoće vjerovatno postati prijevremeni porođaji

Let Ryanaira prisiljen je sletjeti u Bjelorusiju s najvećim aktivistom

Bjelorusija je optužena za "quotijadu" quot civilnog aviona prisiljavajući putnički let kompanije Ryanair da sleti u zemlju koristeći lažnu prijetnju bombom kako bi vlasti mogle uhapsiti istaknutog kritičara njenog autoritarnog vođe Aleksandra Lukašenka. Let kompanije Ryanair prolazio je kroz bjeloruski zračni prostor dok je putovao iz Atine u glavni grad Litve, Vilnius, kada je preusmjeren u Minsk za hitno slijetanje zbog prijetnje lažnom bombom. Bjeloruski borbeni avion MiG-29 poslan je da presretne avion i otprati ga do aerodroma.

Zastupnica Karen Bass 'nadaj se ' o donošenju reforme policije kako se pregovori intenziviraju

Kako se bliži godišnjica smrti Georgea Floyda, pregovori o reformi policije intenzivirani su nakon što su poslanici otkrili da će Kongres propustiti rok u utorak za usvajanje saveznog zakona - cilj koji su se nadali ispuniti predsjednik Joe Biden i najviši zakonodavci. Bajden je u svom zajedničkom obraćanju Kongresu u aprilu pozvao poslanike da donesu zakon o reformi policije na njegov sto kako bi potpisali zakon do godišnjice Floydove smrti. Gledajte & quotAfter Floyd: Godina koja je potresla svijet - specijalna duša nacije & quot & quot; Utorak, 25. maj, u 22:00 ET na ABC -u.

AdStavite torbu na ogledalo u automobilu dok putujete

Sjajni hakovi za čišćenje automobila Lokalni trgovci bi voljeli da niste znali

Kako vidjeti 'Supercvjetni krvavi mjesec, ' prvo pomračenje Mjeseca ove decenije

Ove sedmice pun Mjesec će biti drugi supermjesec u sezoni, koji će izgledati svjetliji i veći nego inače. Prema Farmanovim almanahu, "Cvjetni krvavi mjesec" bit će otprilike 222.000 milja udaljen od Zemlje rano ujutro u srijedu. Svibanjski pun mjesec poznat je kao "cvjetni Mjesec" i zato što se potpuna pomrčina Mjeseca - poznata i kao "krvavi Mjesec" koja daje Mjesecu crvenkastu nijansu - takođe treba da se dogodi u isto vrijeme, to se 's naziva se & quotSuper Flower Blood Moon. & quot

2 mrtva, 12 povrijeđenih u pucnjavi povodom rođendana u New Jerseyu

Rođendanska zabava na otvorenom u jednoj kući u južnom New Jerseyu završila se u subotu navečer rafalom u kojem su dvije osobe poginule, a 12 povrijeđeno, saopćila je policija. Masovna potraga za nepoznatim napadačem nastavljena je u nedjelju ujutro u okrugu Cumberland, gdje je masovna pucnjava izbila u veliku kuću u Bridgetonu, New Jersey, blizu Fairfielda, nešto prije ponoći, zbog čega su zabavljači zabave ronili u potrazi za zaklonom ili bježali za svoje živote. Tridesetogodišnji muškarac i 25-godišnja žena smrtno su pogođeni, a desetak drugih povrijeđenih odraslih prevezeno je u bolnice, uključujući i jednu u kritičnom stanju, prema policiji države New Jersey.

Senatorka GOP -a Susan Collins podržava proviziju od 6. januara, ali ima 2 'rešivih ' problema

Umjerena republikanska senatorka Susan Collins izjavila je u nedjelju da "snažno" podržava osnivanje nezavisne komisije za ispitivanje napada na američki Kapitol 6. januara, ali još uvijek postoje problemi - iako rješivi - s predloženim zakonom koji je usvojen u Predstavničkom domu dvostranačko glasanje u srijedu. Trideset i pet republikanaca pridružilo se demokratama kako bi podržalo usvajanje zakona o formiranju komisije u stilu 11. septembra, uključujući svih 10 republikanaca Predstavničkog doma koji su glasali za opoziv bivšeg predsjednika Donalda Trumpa zbog njegove uloge u podsticanju pobune 6. januara. Republikansko vodstvo u Predstavničkom domu i Senatu - i Trump - usprotivili su se predloženoj komisiji.

Prekid vatre Izraela i Hamasa doveo je SAD u poziciju 'izgraditi nešto pozitivnije ': Trepće

Državni sekretar Antony Blinken rekao je za ABC 's & quot; Ove sedmice & quot; da je prekid vatre u četvrtak između#Izraela i Hamasa bio & quot; kritičan & quot; stavljanje Sjedinjenih Država u poziciju & quot; kako bi se napravio zaokret u izgradnji nečeg pozitivnijeg & quot; stavljajući veliki naglasak na potreba za rješenjem u dvije države za region. Blinken je u nedjelju rekao za "ovu sedmicu" voditelja Georgea Stephanopoulosa. Vrhunski diplomata Bajdenove administracije podcrtao je predsjednikovu predanost rješenju dvije države za Palestinu i Izrael kao "kvotonski način" za napredak u regiji, ali je napomenuo da se to neće dogoditi odmah.

Osumnjičeni u pritvoru nakon 2 mrtva, 8 povrijeđenih u pucnjavi u Mineapolisu

Jedan osumnjičeni je u pritvoru, a drugi je mrtav, nakon masovne pucnjave u subotu navečer u centru Minneapolisa, rekao je glasnogovornik policije Minneapolisa. Jowan Contrail Carroll, 24, nalazi se u Centru za pritvor odraslih osoba u okrugu Hennepin, rekao je za ABC News službenik za informiranje policije u Minneapolisu John Elder. Policijska uprava Mineapolisa saopćila je da su svih 10 žrtava pucnjave odrasli, pet muškaraca i pet žena.

Čovjek koji istražuje pse koji laju preko noći pronašao je mrtvo tijelo u jarku u blizini svoje kuće

Vlasnik kuće napravio je užasno otkriće u subotu rano ujutro kada je pronašao mrtvo tijelo u jarku nakon što je otišao istražiti zašto psi ne bi prestali lajati preko noći u blizini njegove kuće. Incident se dogodio u subotu, 22. maja, oko 3:30 ujutro, u sjeveroistočnom predgrađu Hjustona, u Teksasu, kada je muškarac rekao policiji Hustona da je čuo pse kako laju duže od 10 sati ujutro kada smo otišli istražiti šta se događa, prema stanici KTRK iz Houstona za ABC News. & quotOsim čudnog položaja tijela i lokacije, trenutno ne vidimo nikakve veće znakove prljave igre, rekao je poručnik HPD -a R. Willkens u subotu ujutro za KTRK obraćajući se medijima.

Majka šestogodišnjaka ubijena u bijesu na putu u Kaliforniji tražeći pravdu: ' Osjećam se kao da mi je život gotov '

Majka šestogodišnje Aiden Leos progovara prvi put otkad je njen sin smrtno stradao u očiglednom bijesu na cesti u petak u Orangeu u Kaliforniji i poziva na pravdu jer je ubica na slobodi. "Oduzeli su život mom sinu", rekla je majka Adien, Joanna Cloonan, rekla je za ABC News ' Zohreen Shah u intervjuu emitiranom u nedjelju u emisiji "Dobro jutro Amerika." Cloonan je vodio Aidena u školu u Yorba Lindu u petak ujutro kada je kaže da ju je bijeli limuzina naglo prekinuo dok je bila u traci za automobile vozeći se sjeverno na autoputu 55.

Osumnjičeni je uhapšen u istrazi o navodnom napadu iz mržnje ispred restorana u Los Angelesu

Policija je uhapsila glavnog osumnjičenog za napad na jevrejske restorane u jednom restoranu u Los Angelesu ranije ove sedmice koji se istražuje kao mogući antisemitski zločin iz mržnje. Muškarac, identificiran kao 30-godišnji Xavier Pabon, uhapšen je u petak navečer u kući izvan grada i optužen za napad smrtonosnim oružjem, saopćila je policijska uprava Los Angelesa. Detektivi traže dodatne optužbe za zločin iz mržnje, a odjeljenje je zatražilo da se osumnjičeni poveća jamčevina "zbog zločina motiviranog mržnjom", navodi se u saopćenju LAPD -a.

Kevin Spacey snima prvu filmsku ulogu nakon optužbi za seksualni napad

Kevin Spacey rezervirao je svoju prvu filmsku ulogu otkad su se prije gotovo četiri godine pojavile optužbe za seksualni napad, potvrdili su filmaši za ABC News. Italijanski film, nazvan & quotL 'uomo Che Disegno Dio & quot - ili "Čovjek koji je nacrtao Boga" - režirat će Franco Nero. Snimaće se u Italiji, a glumiće i Neronovu suprugu, Vanessu Redgrave, rekli su izvori.

Izbjeglice repatrirane u sirijskom kampu mogle bi zaustaviti ponovni nastanak ISIS -a: američki general

Glavni američki vojni zapovjednik na Bliskom istoku optimističan je da bi iduće sedmice planirana repatrijacija stotinu iračkih porodica iz velikog izbjegličkog kampa u Siriji mogla biti prvi korak ka smanjenju prijetnje ponovnog oživljavanja Islamske države koja potječe iz kampa u kojem živi 65.000 uglavnom žena i djece, uključujući mnoge pristalice ISIS -a. General Frank McKenzie, zapovjednik američke Centralne komande, dao je svoje komentare novinarima ABC News i Associated Pressa koji su ga pratili tokom njegove posjete u petak nekoliko američkih baza na sjeveroistoku Sirije. SAD još uvijek imaju oko 900 američkih vojnika unutar Sirije koji pomažu sirijskim kurdskim snagama u njihovoj borbi protiv ostataka ISIS -a.

Suprug je optužen za smrt nestale mame iz Connecticuta nekoliko sati nakon što je pronađeno njeno tijelo

Jessicu Edwards (30) je njena porodica prijavila nestanak 10. maja, rekla je policija, dan nakon što je proslavila njen prvi Majčin dan. Nakon skoro dvonedeljne potrage, Policijska uprava Južnog Windsora objavila je u petak navečer da su njeno tijelo pronašli ranije tog dana na ulazu u linearni park rijeke Hockanum u East Hartfordu. U to vrijeme nije postojala osoba od interesa, narednik. Rekao je Mark Cleverdon na brifingu za novinare, iako su očekivali da će biti ažurirani kasnije te noći.

Biden će se sastati s porodicom Georgea Floyda godinu dana nakon njegove smrti dok policijski račun stoji

Predsjednik Joe Biden obilježit će u utorak prvu godišnjicu smrti Georgea Floyda susretom s članovima porodice Floyd u Bijeloj kući jer je Kongres spreman propustiti predsjednikov rok za donošenje zakona o reformi policije nazvanog Floydovo sjećanje. Floyd je umro prije godinu dana u utorak nakon što je bivši policajac iz Minneapolisa Derek Chauvin klečao na njegovom vratu više od devet minuta, što je Biden nazvao & quota poziv za buđenje zemlje & quot i izazvao proteste širom svijeta koji su pozivali na reformu policije i prekid sistemskog rasizma.

Niko nije zatražio jackpot kartu od 500 miliona dolara za Mega Millions, prodatu u Pensilvaniji

Pobjednička karta Mega Millions iz petka navečer sa izvlačenja#x27s prodana je u Pensilvaniji s procijenjenom nagradom od 515 miliona dolara, navodi se u saopćenju za medije Mega Millions. Ulaznica se slagala sa svih šest bijelih lopti izvučenih u petak-6, 9, 17, 18 i 48, plus zlatnom Mega Ball 8. Jučerašnja pobjeda označava treći najveći džekpot Mega Millions svih vremena i najveći ikada u Pennsylvania, prema Mega Millions.

Pregovori o infrastrukturi ponovo su zaostali jer republikanci odbacuju Bajdenov protiv prijedlog

Dvostranački pregovori o infrastrukturi naišli su na novi problem u petak nakon što su republikanci glatko odbacili kontra prijedlog o novčanici od više biliona dolara koju je uputila Bijela kuća. Ponuda Bijele kuće u iznosu od 1,7 biliona dolara u petak bila je umanjena verzija američkog plana za zapošljavanje predsjednika Joea Bidena, prvobitno procijenjenog na 2,2 biliona dolara. Nekoliko trenutaka nakon što su primili dogovor, republikanski pomoćnici su ga odbili, rekavši za ABC News da je cijena previsoka da bi GOP trpio.

Ana, koja se formira u Atlantiku, postaje prva oluja u sezoni uragana

Subtropska oluja Ana, koja je nastala u subotu ujutro u Atlantiku, prva je oluja s imenom orlanske sezone 2021. godine. Sedmu godinu zaredom, oluja je nastala prije službenog početka sezone uragana - 1. juna. Tropski poremećaji mogli bi ovog vikenda donijeti još poplavnih kiša u dijelove Teksasa.

Kako se New York polako, ali sigurno oporavlja od COVID-19

Ova sedmica označila je veliku prekretnicu za New York tokom 14-mjesečne borbe sa COVID-19. Usluga podzemne željeznice vraćena je na 24 sata, ograničenja kapaciteta zatvorenih restorana, radnih mjesta i prostora za rekreaciju ukinuta su - iako sa zahtjevima za distanciranje - i više od 3,2 miliona potpuno vakcinisanih stanovnika dopušteno je da ostanu bez maski. VIŠE: Broj slučajeva COVID-19 u New Yorku prestao je opadati.


Phillip Frankland Lee

DOB: 28
HOMETOWN: Los Angeles, CA
PROFESIJA: Kuhar/Vlasnik, The Gadarene Swine and Scratch | Bar
KULINARSKO OBRAZOVANJE: Obučeno u Le Cordon Bleu
NAJBOLJI JEDNOSTAVAN RECEPT O PADU OD PADE: Pečene gljive sa zapečenim slatkim krompirom

Šef kuhinje Phillip Frankland Lee započeo je svoju karijeru kao mašina za pranje posuđa sa 18 godina i brzo se uzdigao iz redova nekih od najboljih kuhara u zemlji. Postao je Sous Chef sa 21, izvršni kuhar sa 24, a kuhar i vlasnik sa 25 kada je otvorio svoj prvi samostalni restoran. Trenutno posjeduje veganski zavod The Gadarene Swine u Studio Cityju i radi na preseljenju restorana Scratch | Bar sa Beverly Hill -a u Encino. Phillip i njegovi restorani bili su na Zagatovim listama "30 Under 30", a San Pellegrino ga je također proglasio jednim od "najboljih mladih kuhara u Americi". Televiziji nije strano, Phillip se pojavio i pobijedio na nekoliko kuharskih takmičenja, uključujući "Chopped", "Guy's Grocery Games" i "Cutthroat Kitchen". Phillip nastoji uzeti elitnu finu kuhinju i učiniti je pristupačnijom, pristupačnijom, pristupačnijom, zabavnijom i hranljivijom.

Padma Lakshmi

Padma Lakshmi

Padma Lakshmi je stručnjakinja za hranu nominirana za Emmy, televizijska voditeljica, producentica i The New York Times najprodavaniji autor.

Ona je kreator, voditelj i izvršni producent kritički hvaljene serije Hulu Okusite naciju, koji je dobio 2021 Gothamova nagrada za proboj seriju. Serija je upravo osvijetljena već drugu sezonu.

Lakshmi je također domaćin i izvršni producent Bravoove dvostruke Emmy serije Vrhunski kuhar, koja je nominovana za 32 Emmyja, uključujući i njenu dvostruku nominaciju za Izvanredan domaćin programa stvarnosti-takmičenja. Premijera nove sezone bit će na proljeće 2021.

Lakshmi je suosnivač Američke fondacije za endometriozu (EFA) i Umjetničke ambasadorke američke unije za građanske slobode (ACLU) za prava imigranata i prava žena. Lakshmi je također imenovan za ambasadora dobre volje za Razvojni program Ujedinjenih naroda (UNDP).

Rođena u Indiji, odrasla je u Sjedinjenim Državama, diplomirala na Univerzitetu Clark sa diplomom iz pozorišne umjetnosti i američke književnosti. Poznata kao prvi indijski supermodel, karijeru je započela kao manekenka i glumica koja radi u Evropi i Sjedinjenim Državama.

Laskhmi se etablirala kao stručnjak za hranu početkom svoje karijere kao domaćin Padmin pasoš, gdje je kuhala raznoliku kuhinju iz cijelog svijeta i Planet Food, dokumentarna serija, obje na Food Network u zemlji i svijetu na Discovery Channel. Takođe je bila i domaćin Domenica In, televizija Rai, Najbolje ocijenjena estrada u Italiji.

Ona je plodan autor, piše bestseler Easy Exotic, koji je osvojio nagradu „Najbolja prva knjiga“ na svjetskim nagradama Gourmand World Cookbook Awards. Lakshmi je to slijedila objavljivanjem svoje druge kuharice, Tangy, Tart, Hot & amp Sweet i njeni memoari The New York Times najprodavanije Ljubav, gubitak i ono što smo jeli. Kasnije je objavila Enciklopedija začina i biljaka. U augustu 2021. godine objavit će svoju prvu dječju knjigu Paradajz za Neelu.

Pored pisanja hrane, Lakshmi je takođe doprinela Vogue, Gurmanski, britanski i američki Harper's Bazaar, kao i stvaranje sindikalne kolumne o modi i hrani za The New York Times.

Lakshmi je stvorio finu liniju nakita Zbirka Padma, koji se prodavao u Bergdorf Goodman, Neiman Marcus i Nordstrom. Dizajnirala je i liniju kućnog uređenja pod istim imenom, koja sadrži stolno posuđe, pribor za jelo i ručno puhane komade stakla, a prodavala se širom zemlje u Bloomingdale-u. Osim toga, Lakshmi je stvorio Padmina laka egzotika, kolekcija kulinarskih proizvoda u rasponu od smrznute organske hrane, finih čajeva, mješavina prirodnih začina i robe za dom. 2018. Lakshmi je surađivao s MAC Cosmetics na svjetskoj kolekciji kapsula pod nazivom MAC Padma koji su se brzo rasprodali i u Indiji i u Sjedinjenim Državama.

Nakon što je decenijama nesvjesno patila od endometrise, 2009. godine je zajedno s naprednim ginekološkim kirurgom Tamerom Seckinom, suosnivačem Američke fondacije za endometriozu (EFA). EFA je pokrenula prvu interdisciplinarnu istraživačku ustanovu u zemlji za ginepatologiju, budući da je zajednički projekt Harvardske medicinske škole i MIT -a i Lakshmija dao glavno obraćanje na otvaranju Centra u decembru 2009.

Njezini napori prepoznati su na senatu države New York, gdje je uspjela usvojiti prijedlog zakona koji se odnosi na zdravstvene inicijative za tinejdžere. Program ENPOWR ove organizacije trenutno je educirao više od 32 000 učenika o endometriozi u srednjim školama u državi New York.

Lakshmi je gostujući naučnik na Tehnološkom institutu u Massachusettsu (MIT) i primio je nagradu Karma za 2018. Raznolikost, kao i medalju časti NECO Ellis Island 2016.


Kad je oproštajna sezona izbrisana, Outfield je postao restoran

Ovo je trebala biti posljednja sezona Pawtucket Red Soxa na Rhode Islandu prije nego što se preselio u Massachusetts. Bez igara koje bi navijači mogli prisustvovati, tim je postao kreativan.

PAWTUCKET, R.I. - Dugi oproštaj od stadiona McCoy počeo je u kolovozu 2018. godine, kada je klasa AAA Pawtucket Red Sox Međunarodne lige najavila da će se franšiza preseliti 50 minuta uz put 146 do Worcestera, Mass., Počevši od sezone 2021.

Vijest je timu dodala još veću težinu sezoni 2020., koja je ujedno bila i 50. godišnjica postojanja manje lige Boston Red Soxa u Pawtucketu. Predsjednik kluba, Charles Steinberg, imao je planirane događaje tokom cijele sezone, oslanjajući se na zvijezde kao što su Wade Boggs, Roger Clemens, Mo Vaughn i Mookie Betts koji su prošli na putu za Boston.

Tada je pandemija koronavirusa zatvorila vrata sezone, koja je službeno otkazana ove sedmice, ostavljajući stadion McCoy poput domaćina odlaska bez gostiju.

Zvaničnici PawSoxa, kako su lokalno poznati, bojali su se da neće imati priliku formalno se oprostiti od zajednice. Učinili su sve što su mogli, održavajući virtualne događaje s igračima i pozivajući navijače da postavljaju lične poruke na video ploču stadiona.

No, kada je guvernerka Gina Raimondo s Rhode Islanda u svibnju objavila da će država dopustiti okupljanja na otvorenom za više od 10 ljudi, "To nam je svima upalilo svjetlo", rekao je Mike Tamburro, potpredsjednik tima koji se bavio PawSox -a od 1974. godine, uključujući dugo radno mjesto generalnog direktora.

Kolektivna oluja stvorila je "Dining on the Diamond", piknik na otvorenom na netaknutoj travi stadiona McCoy. Ono što je počelo prvog vikenda u junu sa 20 stolova, dva sjedišta i osnovnom ponudom (hamburgeri, hrenovke, pomfrit i nachos) proširilo se na treće mjesto, više stolova i meni koji uključuje jastoga sa Rhode Islanda rolat, tanjir za roštilj i pileći caprese.

S otkazivanjem sezone manje lige, McCoy će se koristiti kao zamjensko mjesto za obuku članova Red Soxovog aktivnog popisa od 60 ljudi, potencijalno prekidajući "Dining on the Diamond", ali Steinberg je rekao da će klub "nastaviti istraživati ​​načine za prikladan oproštaj od stadiona McCoy. ”

Očigledno postoji apetit. Kada je tim najavio promociju na svojoj web stranici, stolovi za prva dva dana - 6. i 7. juna - rasprodani su za 88 minuta. Kada je dodan 8. jun, rasprodan je u isto vreme.

Za vikend za Dan očeva, tim se proširio na 33 stola, potvrđujući 33 izmjene odigrane na stadionu između PawSoxa i Rochester Red Wingsa 1981. godine - najduže utakmice u istoriji profesionalnog bejzbola. A na nagovor fanova, izvršni kuhar tima, Tom Whalen, dodao je skuplje artikle, uključujući i svoj omiljeni, parmezan od patlidžana. Stolovi su takođe premješteni sa prljavštine na travnjake.

Obožavatelji rezerviraju stolove, naručuju hranu i plaćaju je unaprijed putem interneta. Na stadionu su zeleni metalni stolovi postavljeni najmanje 14 stopa udaljeni i ograničeni na pet osoba. Poslužitelji nose maske, ali ne zahtijevaju od gostiju.

Na svakom stolu, koji se čisti između sjedala, nalazi se plakat sa brojem stola i slikom značajnog stipsa PawSox -a ili člana Kuće slavnih Red Soxa (Naravno, Ted Williams predstavlja tablicu br. 9.).

Konačno, gosti za svakim stolom dobivaju minijaturnu kopiju McCoya za ponijeti kući.

Kao i drugi članovi klupske uprave i stalno zaposleno osoblje, Tamburro se uključio u pomoć u vođenju improviziranog restorana, prateći goste do njihovih stolova i upijajući priče o sjećanjima na McCoya.

Sjedeći za stolom 4 sa suprugom, sinom i kćerkom nedavno u petak, James Vierra iz East Providencea rekao je da je svoju prvu utakmicu vidio u McCoyu sredinom 1960-ih, kada je u njoj boravio tim AA klase Cleveland Indijanaca. Prisjetio se kako je jedne subote ujutro prisustvovao aktivnosti koju je sponzorirao Red Sox sa svojim sinom Bradom, koji se na kraju igrao ulova s ​​Nomarom Garciaparrom.

"Zapravo, ovdje je bilo točno", rekao je, primijetivši njihovo mjesto u travi na polju. "I evo sjedim za ovim stolom."

Pod bivšim vlasnikom Benom Mondorom, koji je preminuo 2010. godine nakon što je decenijama držao klub, Pawtucket Red Sox postao je lokalna institucija sa jakim vezama širom Rhode Islanda zbog svojih dobrotvornih djela. Godine 2015. grupa koju je vodio Larry Lucchino, tada predsjednik i izvršni direktor Boston Red Soxa, kupila je klub i pokušala izgraditi novi stadion koji će zamijeniti McCoya, koji je otvoren 4. jula 1942. godine.

Nakon što nije uspio postići dogovor sa državnim zakonodavstvom, Lucchino je u kolovozu 2018. potpisao pismo o namjerama da se preseli u novo igralište u Worcesteru, Mass., Udaljenom 42 milje.

Ali tim maksimalno koristi svojih posljednjih nekoliko mjeseci na Rhode Islandu. Steinberg, kojeg Tamburro naziva "majstorom planiranja događaja" iz svog rada s Red Soxom, Orioles, Padres i Dodgers, zadivio se prošlog mjeseca ispred sebe. "Pogledajte bilo koje mjesto na terenu i postoji priča", rekao je. „Ko je neko od najvećih igrača u istoriji bejzbola bio je ovdje.

"To je i podsjetnik", dodao je, "na vitalnu ulogu koju parkeri igraju u našim životima."

Za stolom 21, odajući počast Clemensu, Tina Trahan se sjetila kako je radila na štandu sa suvenirima kao tinejdžerka tokom godina kada je sam bacač zvijezda prošao. Pridružila su joj se dva prijatelja i njen otac, Fred (90), koji je 1940-ih gledao igru ​​Pawtucket Slaters klase B u McCoyu, uključujući 19-godišnjeg Chucka Tannera 1948.

Alex Richardson (23), pomoćnik kluba za odnose s javnošću, rekao je da uživa u pričama koje čuje za svakim stolom. Jedne noći, rekao je, poslužio je porodicu koja mu je rekla da su odabrali McCoya za prvu noć izvan kuće od početka pandemije.

"Ovo je nevjerovatno iskustvo", rekao je.

Neposredna popularnost PawSoxovog bistroa za zapažanje primijećena je širom zemlje, a Tamburro je zaključio da bi to mogao biti samo početak. "Ovakva ideja mogla bi biti revolucionarna za industriju u budućnosti", rekao je. "Možete li zamisliti da Fenway Park ovo radi dok su Red Soxi na putu?"

Dok je sunce zalazilo iza lijevog polja, bacajući sjene sa pokrovitelja i stolova prema ploči, tri mlada dječaka su se valjala po spoljašnjem polju nakon što su završili večeru. Njihovi roditelji bili su par parova iz Bostona koji su zajedno išli u srednju školu.

A.J. Shepherd, otac jednog od dječaka, pogledao je prema mjestu gdje su svirali, dok je pjesma Franka Sinatre svirala na ozvučenju na stadionu, i primijetio: “Koliko puta možete sjesti na pravo igralište za bejzbol i staviti prste na nogama u trava? "

Dodao je Claudison Jean-Francois, „Temperatura je prava, ima muzike, a djeca se zabavljaju. To je savršena."

Više od 2.600 porodica trenutno se nalazi na listi čekanja, očekujući nastavak promocije. "Nevjerojatno", rekao je Bill Wanless, koji je s franšizom počeo 1985. godine kao pripravnik, radio je kao direktor za odnose s javnošću 29 godina, a 2015. postao je viši potpredsjednik za komunikacije.

Njegov novi posao-pozdravljanje pokrovitelja dok ulaze na stazu kroz kapiju na desnom polju i pomaganje im da dobiju broj stola-pruža prvu priliku za procjenu uspjeha restorana Dining on the Diamond.


Podijelite Sve mogućnosti dijeljenja za: Georgetownovu novu zamjenu za Cafe Bonaparte upravo promijenjene kuhare

Francuska supa od luka u Lutèceu by Bonaparte Channing Foster/Lutèce by Bonaparte

Puno se toga događa iza kulisa ugostiteljske industrije DC -a. Ovdje Eater prati značajne promjene u prednjem dijelu kuće, u stražnjem dijelu kuće i u bilo kojem drugom osoblju od vitalnog značaja za lokalne restorane, barove ili dobavljače hrane i pića.

GEORGETOWN— U decembru 2019. godine dugogodišnji kafić Bonaparte u Georgetownu doživio je renoviranje s novim imenom-Lutèce by Bonaparte-i novim pariškim kuharom u Martinu Senovilleu, koji je planirao kuhati klasične francuske recepte s pomakom 2020. godine. Samo nekoliko mjeseci kasnije, novi kuhar iz NYC -a sada kuha u Lutèceu. Matt Conroy preuzima vlast u kafiću Wisconsin Avenue, koji dolazi iz Greenpoint-ovog meksičkog restorana Oxomoco koji radi na drva. Conroy na svom Instagramu snima fotografije novih jela poput suhe patke s dimljenom endivijom i repe i pečene mrkve s burratom, narančom i sjemenkama suncokreta.

Aleksandrija - Tom Cardarelli odjavljen je kao kuhar u starom gradu Vermilionu, a Braboov Inti Villalobos-Coady stupa u ulogu, izvještaji Sjeverna Virdžinija časopis. Cardarelli, veteran Jean-Georgesa iz NYC-a, donio je u Vermilion svježe pečeni kruh od kiselog tijesta i maslac. Novi izvršni kuhar Villalobos-Coady zamišlja prženi krompir sa prženim prstima koji ima ukus po čipsu od soli i sirćeta i pitu od rabarbare.

19. novembra 2019

DOWNTOWN—Marriott-ov hotel Mayflower nedavno je zaposlio prvu žensku izvršnu kuharicu u gotovo 100-godišnjoj istoriji ovog mjesta. Lindsey VandenToorn, koja je u kompaniji već 10 godina, sada je izvršni kuhar zadužen za Edgar Kitchen & amp Bar na nivou predvorja, zajedno s ugostiteljstvom i programima za objedovanje u sobi. Marc Rios, posljednji menadžer barova i pića u Marriott's Camelback Inn Resortu u Arizoni, novi je kreativni direktor miksologije i alkoholnih pića i upravni partner. Madison Fredricks novi je generalni direktor Edgar Kitchen & amp bara.

ZAPADNI KRAJ—Kuhar Pedro Baroso pridružuje se Ritz-Carltonovom Westend Bistrou kao izvršni kuhar. Portugalski porijeklom, koji se nedavno preselio u DC, karijeru je započeo 2005. u Ritz-Carltonu u Sintri u Portugalu. Njegovi svjetski kuharski uspjesi odveli su ga i u Istanbul Abamu, Španjolsku, Dubai i Miami. On zamjenjuje kuhara Westenda Alvina Dela Cruza, koji se ove godine vratio u Kaliforniju kako bi vodio kuhinju na Jean-Georges Beverly Hillsu u Waldorf Astoriji. Baroso je trenutno zauzet pripremama za ručak za Dan zahvalnosti, zajedno s čorbom od bundeve od tikvica, ćuretinom i svim dodacima (95 USD po odrasloj osobi, 45 USD po djetetu), a verzija za osam košta 340 USD.

8. avgusta 2019

Slastičarka Mintwood Place Stephanie Milne Mintwood Place [službeno]

ADAMS MORGAN - Vrijeme preseljenja slastičarke Stephanie Milne u Mintwood Place nalagalo je da će jedan od prvih zadataka koje će preuzeti u pouzdanom kvartu bistro biti osmišljavanje novih aroma sladoleda. Nakon nekoliko godina u Nopa Kitchen + Baru Ashok Bajaj (sada Olivia), Milne je u svibnju pomogao otvoriti Dacha -inu prostranu isturenu postaju Navy Yard -a. Preselila se u Mintwood Place do lipnja jer je htjela raditi u manjem restoranu koji joj je nudio veću fleksibilnost da isprobava nove stvari na redovnim nastupima. Mintwood Place podlegao je triku Nacionalnog mjeseca sladoleda, u srpnju je predstavio 11 sladolednih deserta, pa je Milne razvio okuse poput ferneta, dimljene slanine i vanilije te kokice od karamele, kao i krvavi sorta od Mary.

Najambicioznija ideja mogla je biti izrada sira na žaru na bazi sladoleda, ideja koja je nastala nakon što joj je prijateljica rekla o popularnosti sladoleda od sira na Filipinima. Milne je u bazu ugradila “obične stare Kraft singlove”, stvarajući okus koji opisuje kao povezan s kolačem od sira. She toasted bread in butter before sticking it in the freezer and assembling the sandwiches. That dessert is off the menu now, but Milne says she might bring it back. She’s rotating specials in and out of the bar menu to test her more creative projects. Next up: a s’mores sandwich made with house graham crackers, chocolate ganache, and marshmallow ice cream.

July 19, 2019

DUPONT CIRCLE—Six months after opening inside the reinvented Dupont Circle Hotel, the Pembroke restaurant already has a new executive chef. Harper McClure, most recently chef de cuisine at 14th Street NW’s perennially packed Le Diplomate, replaces chef Marlon Rambaran. GM Joel Freyberg says Rambaran, a Fontainebleau Miami Beach alum, started out in a consulting capacity and “made it clear when taking on the partnership that he would eventually be seeking other interests and opportunities.” The 127-seat restaurant — formerly Cafe Dupont — got early glowing reviews from Washington Post critic Tom Sietsema, who called out Rambaran’s gold leaf-adorned saffron risotto and a lamb tagine “that would taste at home in Morocco.” McClure’s hotel resume also includes time as an executive chef at Brothers and Sisters, the essential American-Asian restaurant at the Line, and at Brabo by Robert Wiedmaier at the Kimpton Lorien in Alexandria. McClure is expected to roll out a new menu this fall.

July 11, 2019

SOUTHWEST—Mandarin Oriental just named Claus Olsen its executive pastry chef. The Denmark native has clocked 20 years of experience working in Forbes Five-Star restaurants and cake shops around the globe. He most recently helmed dessert stations at a Shangri-La Bangkok hotel in Thailand, following stints at the Mandarin’s Malaysia, Bangkok, and Las Vegas properties. Olsen, who grew up watching his grandfather bake at his Copenhagen-based bakery, has cooked for kings, queens, presidents, and dignitaries around the world.

OLD TOWN—Peter Saletta was recently named Union Street Public House’s new executive chef. The barbecue pro’s revamped menu draws inspiration from Union Street’s historical life as a late-1700s warehouse. Think locally-sourced ingredients, fresh catches of the day, and smoked ribs. A new, “My Bar, My Rules” sandwich comes on an English muffin with pan-seared aged filet mignon, Swiss cheese, garlic butter, rosemary, roasted red pepper, and Tabasco aioli. Saletta, a Sarasota, Florida, native, honed his culinary chops as a chef at various locations of Fleming’s Steak House, where he was named as one of Food and Wine Magazine’s Best Chefs Under 30. He’s also an alum of Sullivan’s Steak House and D.C.’s Black Finn.

July 2, 2019

BRAMBLETON, VIRGINIA—Suburbia’s critically-acclaimed AhSo just plucked its new chef de cuisine from Dupont Circle’s Firefly. Rich Falbo was executive chef at the American restaurant tucked inside the Kimpton Hotel Madera for the past 18 months. He tells Eater he was attracted to AhSo’s farm-to-table focus, its close relationships with local suppliers, and chef Jason Maddens’ passion for wine. “It will be a refreshing change from the urban scene,” he says. AhSo’s frequently-changing menu currently includes boneless pork loin sourced from Warrenton, Virginia’s Whiffletree Farm and Virginia asparagus. Falbo, a 20-year restaurant vet, worked his way up at various Hyatt Regency resort properties before leading the kitchen at Austin’s seafood-centric Perla’s. He starts his latest gig alongside Maddens, a Central alum, next week. Eater reached out to Firefly’s Kimpton team regarding a replacement.

April 26, 2019

WASHINGTON, DC—Award-winning restaurateur Ashok Bajaj of Knightsbridge Restaurant Group just made a huge move by hiring chef Frank Ruta, reviving the James Beard Foundation Award winner’s cooking career after nearly a year out of the kitchen. The former White House chef, who’s cooked under three presidents, was most recently helming glitzy French power spot Mirabelle, which closed and reopened last summer with a new chef. Now he’s got a new job, but it’s unclear which kitchen he will call home (Bajaj’s prolific restaurant empire currently includes Bibiana, Oval Room, Bombay Club, Olivia, Bindaas, Rasika, and Sababa). Ruta could be a big part of reviving the space that housed Restaurant Nora — the eponymous restaurant from organic dining pioneer Nora Pouillon that shuttered last year after a 40-year run. Bajaj bought it last fall for $4 million and plans to turn into a new spot called Annabelle.

CAPITOL HILL—Tony power spot Charlie Palmer Steak has a new wine director and head sommelier. Phil Prifold replaces Brandon Anderson, who’s reportedly headed to New York City’s Michelin-starred Per Se. This is the third go-around for Prifold and chef Mike Ellis, who worked at the Watergate and opened Knightsbridge Restaurant Group’s Bardeo Wine Bar & Cafe together. Prifold, who was most recently consulting for luxury hotel brands, plans to continue to stock Charlie Palmer’s glass-enclosed vino vault with lesser-known producers while bulking up a tannic-driven red category that pairs best with steaks.

Cabernet Sauvignon is currently the No. 1 varietal by the glass and bottle inside the recently refurbished restaurant, reports Prifold, followed by popular Pinot Noir and Malbec pours (reds will be flowing even more than usual tonight at its fourth annual all-you-can-eat Beefsteak dinner). Its large by-the-glass program recently shrank under his watch to encourage keeping more fresh bottles on-site. Going with more Sonoma vs. Napa labels has allowed prices to drop bit, he says, which helps accommodate D.C. regulars with nonprofit and government incomes. Most whites by the glass are around $13, and reds are $13 to $15. “But if you want to spend a few thousand dollars we have a bottle for you,” he says, name-dropping a 1958 vintage of Napa Valley’s Beringer.

The steakhouse earned “best wine program of the year” in 2017 by the local restaurant association, thanks in large part to then-wine director Nadine Brown’s tireless pursuit of interesting pours. Brown and Prifold share a past: She worked for him while he was wine director at Penn Quarter’s now-closed Signatures.

RESTON, VIRGINIA—Red’s Table just named Nelson Erazo its new executive chef. He was most recently was working in the city, helming Melrose Georgetown Hotel’s Jardenea. At his new post in suburbia, a recently released lineup of spring dishes includes coriander-dusted diver scallops, Chesapeake Bay crab bisque, and roasted beet and goat cheese salad.

March 20, 2019

LOGAN CIRCLE—After joining Birch & Barley and Churchkey as executive chef late last year, Jarrad Silver introduced his first revamped menu last night at the Logan Circle brewpub run by local powerhouse Neighborhood Restaurant Group. Silver, who got his start in D.C. as a server and prep cook at Mike Isabella’s Graffiato, was chef de cuisine at Kapnos Taverna, Pepita and Yona before Isabella’s restaurant group dissolved in the wake of a sexual harassment allegations against the celebrity chef.

Like Hazel, an NRG restaurant that’s undergone a Turkish makeover, Birch & Barley has incorporated Middle Eastern flavors into its modern American menu. For example, Silver is serving house-made labneh on wild mushroom toast, throwing ras al hanout crumble in a roasted beet salad, pairing muhammara with whole cauliflower, and putting braised lamb shanks on top of Moroccan couscous. Silver’s travels to Israel inform the new menu along with flavors normally found in a delicatessen. Silver is baking challah rolls as a tribute to his grandmother’s bread. A foie gras toast comes on pumpernickel with pastrami spice and mustard seeds.

March 11, 2019

GEORGETOWN—Gerard Cribbin is the new executive chef at High Street Café, the recently opened American brasserie with a Latin bent. The new post marks the reunion of Cribbin and managing partner Miguel Iguina, who opened Italian mainstay Filomena a few blocks away in the early 1980s. Cribbin later went on to cook in Puerto Rico and immerse himself in Spanish cuisine. The months-old restaurant also just introduced lunch under Cribbin’s watch, adding pigeon peas two ways with hummus and escabeche pan roasted calamari with shitake mushrooms and a crispy cod sandwich. All month, a $22 lunch deal includes an appetizer, an entrée, and a glass of house wine or dessert.

February 28, 2019

WEST END—There’s a new leader in the kitchen at Rasika’s West End outpost. Award-winning restaurateur Ashok Bajaj of Knightsbridge Restaurant Group just named Rakesh Singh head chef. Singh, who hails from the northeast region of India, was most recently executive chef at the 427-room Westin Hyderabad Mindspace in Telangana, India. He joined the resort in 2011 as chef de cuisine, climbing up to the top culinary post in 2016. Singh’s resume also includes cooking at Michelin-rated London restaurants Tamarind and Amaya. For his first stateside gig, Singh’s adding smoked eggplant golgappa with cilantro, tamarind and pomegranate smoked duck with cashew nut, foie gras, and marmalade and spinach dumplings with dill leaves and tomatoes to Rasika’s menu. The fine dining destination, which turns seven this year, will remain spearheaded by group executive chef Vikram Sunderam.

18. februara 2019

NORTH BETHESDA—Jonathan Collins, a sous chef at Hazel when former chef Rob Rubba was charming diners with foie gras zucchini bread and sticky, crunchy ribs, is now the executive chef of Neighborhood Restaurant Group’s outpost in North Bethesda. Collins took over the kitchen at Owen’s Ordinary at the Pike & Rose complex in August. He recently rolled out a winter menu that brings on a suckling pig garnished with pomegranate and za’atar, seared Virginia scallops with Brussels sprouts and bacon lardons, and a rotating burger of the week. Before NRG (Bluejacket, Birch & Barley) sent Collins to its Maryland tavern, he cooked at Plume, helped open Radiator, and worked in kitchens in New York. The Southern Maryland native got his start working under Kinship chef Eric Ziebold at now-closed CityZen.

February 1, 2019

BLAGDEN ALLEY—Oaxacan restaurant Espita Mezcaleria is ready to share its star chef with the Big Apple. Robert Aikens, who was hired in summer 2017 from the Rainbow Room in Rockefeller Center, just announced plans to move back to New York City to help re-open Parisian bistro Pastis in the Meatpacking District with James Beard Award-winning restaurateur Stephen Starr:


Shakewell Restaurant, Oakland

As Chef Biesty of Shakewell Restaurant can tell you, Oakland is where it’s at.

S he studied at the Culinary Institute, she’s done Top Chef, she’s worked internationally from London (where she trained with Jamie Oliver) and New York’s Aquavit to New Orleans’ Sazerac. She was executive chef at San Francisco’s legendary Sir Francis Drake Hotel. So where will you find Jen Biesty these days? At Shakewell
Restaurant (www.shakewelloakland.com) in Oakland, of course. The stunning Spanish/Mediterranean restaurant, her first venture as an independent restaurateur, opened with longtime friend Tim Nugent in mid-2014.

As Biesty can tell you, Oakland is where it’s at. Having worked for years in San Francisco, upon deciding to open her own place, Oakland beckoned with its burgeoning foodie scene. “I had been in San Francisco since 1995,” she recalls, “and we looked at spots there, but were having a hard time finding the right size, the right location. The realtor said, ‘Hey, what do you think about Oakland?’”

It was an idea that hadn’t occurred to her: “I went into it slightly blind. I’d never spent much time here.” People she knew weren’t exactly gung-ho on the idea either. “We would talk to people to invest, and they’d say, ‘Oakland? Why would you not open in San Francisco? You’ve been there 20 years now.’ Well, this was the right place for it.”
For Biesty, having the right place is key. She points out the (already in place) wood-burning oven, the street location on a much-trafficked, popular avenue, the high ceilings. “So this was risky,” she notes, “but it was the right decision. We like being part of this new thing that’s been happening in Oakland.”

It’s a very different experience from her work at the Sir Frances Drake, where she was overseeing the preparations for over 1,000 covers a day. “We had a whole engineering department,” she laughs, “and if things went wrong you just called engineering.” By contrast, she now is the engineering department. “I worked for so many people who owned restaurants, and had to watch them clean the graffiti off the walls, plunge the toilet. I had 65 cooks to schedule, now I have 12.” She pauses, grinning. “Well, every once in a while.”

Jen Biesty and Tim Nugent

Her partner, Tim Nugent (who was executive pastry chef at the Sir Francis Drake and is himself an alum of Top Chef: Just Desserts), was a natural for the restaurant, deftly handling the front of house while Biesty oversees the cuisine. It’s a mutually helpful relationship that goes back years. As Biesty reminisces, Tim pops by to make sure everything’s okay, as if by magic sensing he’s about to be talked about: “My first chef job,” Jen says, “was at Universal Café in the Mission. It has like 18 booths. When I got hired, I needed to come up with a pas- try menu. I had met Tim, who was pastry chef at Rouge in Berkeley. I called Tim, and he faxed me over these recipes, then we spoke by phone, and he talked me through it. And that was our first major interaction.” She looks at Tim with the fondness of old friends, and states, with affection, “We connected by helping each other.”

Not only does Nugent handle the front of house (“Tim is such a great personality, he loves kissing babies,” laughs Jen), he also provides recipes for desserts. Biesty describes the process: “Holly (my sous chef) and I will be talking about what’s going to be on the menu next week, then Tim will come into the conversation. We’re always collaborating and talking, we’re a team. Which is really awesome. Holly worked with us at Scala’s (the restaurant in Sir Francis Drake), so we’ve all known each other a long time.”

Nugent’s contribution to the success of Shakewell can’t be underestimated, as the atmosphere is so important: five-star service meets amiable front of house, with a portion of amazing food thrown in for good measure. “We want to have really good friendly proper service,” notes Jen, “that service you get in a fine dining restaurant but without a stuffy feeling. Both of us have that same hospitality background. We want to be a little gem in the neighborhood.” The philosophy even extends to the bar, under the guidance of James Gatts. Biesty raves, “James is an amazing bartender, he’s charming and sweet. We’re a neighborhood restaurant and he has that charming charisma.”

Try a Croquetas de bacalao and
Chicken and almond albondigas small version
recipes at home. Kliknite ovdje.

Still, all the friendliness wouldn’t mean much without Biesty’s amazing cuisine, and that’s the thing that’s been the key to the restaurant’s success. Her philosophy? “Use beautiful ingredients, pick a certain ingredient, find things that work really well with it, high- light, and show it in a simple, elegant, beautiful way. I tend to be more on the rus- tic side. Ne pretjerujte. Keep it simple and highlight the ingredients.”

Stop in for dinner, and you’ll see exactly what she’s talking about. Try tapas from duck confit lettuce cups or turkey-zucchini albondigas with goat cheese to anchovy/ahi, pepper-stuffed olives, and falafel with chorizo. Splurge on a bomba, a mountain of rice with delights that might be a chicken/prawn combination, or squid and its ink accompanied by a carrot/jalapeño sofrito. End with a luscious flan adorned with lemon and fennel pollen, or dig into churros and their complementary bitter- sweet and spicy chocolate sauce.

Gaze around as you taste the sweetness that stops just shy of too sweet. With its high ceilings and urban/rustic décor of wood and stone, Shakewell just feels like the place you’d want to spend an evening (or the rest of your life): in Biesty’s words, “the right place.”

Best of all, Biesty’s creativity means an ever-changing array of delights. “It’s fun coming up with different tapas,” she asserts, “mingling different cultures’ cuisines and making small plates. We change it up: we always do a bacalao cro- quette, then we started a ham croquette. We do a deviled quail egg wrapped in Serrano ham (I never saw that when I was in Spain) fried anchovies, smelt, albacore. We even do a Mediterranean eggplant caviar with poppadom.”

It seems like a lifetime ago that she appeared on Top Chef with her then-girl- friend, and while her memories of those days are fond, it’s definitely something that’s in the past. “It took a little coaxing (or some drinks) to get me out of my shell,” she jokes. “After being on the show, I had to do a ton of interviews, I got invited to every gay pride party in town. Not only my career but my social life was through the roof. It opened up doors. I was perceived well, and left with my integrity.” She pauses and looks around at Shakewell, her current life. “We don’t talk about it a lot now. We don’t put it out there that much,” she concludes.

If there’s one thing that hasn’t changed, though, it’s the difficulty female chefs can face. Biesty recalls being at the Sir Francis Drake, where “even with a full 100% chefs jacket with my name on it, they’d say, where’s the chef? and look at the first tall guy.” Even now, she admits, “There’s still work to be done on that score. When we have a new delivery person or driver come in, they sometimes make that fatal mistake.” Things are improving, though: “Out here, in the Bay Area, we have a lot of female chefs.” It’s one of the things, in fact, that drew her back to the area after her time in the East and in Europe.

What Biesty has accomplished in a year and a half is nothing short of miraculous, with diners flooding through Shakewell’s doors for its unique mix of Spanish/Mediterranean cuisine, top-notch service, and stylishly simple décor. She’s recently gotten married to her girlfriend, and like a true Oaklander held the ceremony at the town’s stunning Morcom Amphitheatre of Roses. Still, this is not a chef, or a person, to let the good life go to her head. She’s still in the restaurant practically 24/7, and it’s unlikely that devotion will change. For Biesty, the secret of success is a hands-on involvement that a lesser chef might find daunting. “I work the line three nights a week. Volim to. I had a ball working the wood oven last night. I did a wine dinner the other night at a winery, and I was telling the chef I do the line three nights a week. He said ‘That’s crazy!’ But if I’m working the line, I can figure out a better, more efficient way of doing something and share that with the cooks. I can say, hey, I worked station last night, and I realized if we do this, this way, we can do it better.”

Will she ever relax and just let go? Ona se nasmiješi. “If I find another me, I can let go a little more.”


Discovering LGBTQ Medellin, Colombia

Medellin has sprung onto the world tourism map in recent years with a diversifying culinary and design scene, as well as new hotels and tours expanding their offerings like never before.

When Arizona native Sam Castañeda first visited Medellin in 2013, the South American city wasn’t exactly a gay vacation paradise. “There was nothing for gay travelers or gay foreigners,” he recalled. Nevertheless, Castañeda loved the city so much that he not only extended his stay, he moved there permanently. He also founded Out in Colombia, the nation’s first LGBTQ tour operator that’s focused on making the destination more accessible to foreign visitors.

Since his first visit, Castañeda said, Medellin has gotten even better. “Today there’s more social acceptance,” he explained. “People here are amazing, gay or straight. They’re so friendly. It’s a very welcoming and safe place, and a lot of fun.”

Medellin is much more than an increasingly gay-friendly hotspot for travelers from around the globe. Savvy travelers of every orientation know that Colombia’s second-largest city is no longer the “no-go” destination that drug lord Pablo Escobar called home. Medellin has sprung onto the world tourism map in recent years with a diversifying culinary and design scene, as well as new hotels and tours expanding their offerings like never before.

Out In Colombia Tour Guide Brian Schon
Photo: www.LatinFlyer.com

“We’re in style now,” said Julio Casadiego, general manager of Colombia Travel Operator, an affiliate of Viva Expeditions, which offers a variety of LGBTQ-friendly tours in Medellin and elsewhere in Colombia. He credited the Netflix series “Narcos,” which focused on the life of Escobar, for making the public more aware of Medellin, although he added it wasn’t always positive publicity. “The Netflix series put us on the map,” he said. “But we’re much more than a city of narcos. That series is bullshit.”

Today, so-called “narco tours” are still popular, and even regular city tours take in some sites affiliated with the drug kingpin who died during a shooting in 1993. But the city is moving on. The Monaco, an apartment building that Escobar owned and lived in, which still attracts tourists, is slated for demolition. And another Escobar-owned building, the Dallas,
has been reborn as an attractive hotel called the Viaggio.

There is still plenty of interest in Medellin’s difficult past, to be sure, but visitors are balancing that curiosity with decidedly forward-thinking activities like art and design tours that provide access to the city’s museums, galleries, and burgeoning fashion scene (you may be wearing clothes made or designed in Colombia right now, without knowing it). People are also savoring the creations of local chefs and spending the evenings enjoying the thriving LGBTQ nightlife. Medellin has blossomed into a multifaceted place to vacation, and there are many ways to enjoy it.

The climate here is also a big draw for travelers. Set scenically in the foothills of Andean mountains, Medellin is known as the city of eternal spring, thanks to its year-round good weather, with temperatures that average between 60 and 80 degrees. As the capital of the Antioquia province, Medellin is also a gateway for exploring the region’s picturesque mountains, valleys, coffee plantations, and flower farms. The city and the surrounding area are prime examples of Colombia’s growing allure as a tourism destination.


Dine Roundup: News on Ruth’s Hummus, City Club, Jay Ducote at the James Beard House and more

Ruth’s Recipes, the maker of Ruth’s Hummus, doubled its retail footprint in May, putting the Baton Rouge-made hummus in more than 80 stores in the region. The expansion came about via agreements with Associated Grocers and Associated Wholesale Grocers to put Ruth’s Hummus in stores from Lake Charles to Gulf Shores, Alabama, as well as 43 Rouses Supermarkets and five Breaux Mart Supermarkets.

The team behind Ruth’s Hummus is producing and packaging more than a ton of hummus a month, according to a press release.

“It’s so exciting to see our little family startup have such great success and growth over the past three years,” company founder and co-owner Kathy Broha said in the press release.

Chef Eric Brandt Returns to the City Club

The City Club of Baton Rouge has announced the return of Eric Brandt as executive chef of the high-profile club’s kitchen. He will replace chef Eric Arceneaux, who has left for a new opportunity in Georgia.

Brandt is a Baton Rouge native and graduate of The Culinary Institute of America. He trained under his father, the legendary Charles Brandt, at Chalet Brandt from 1984 to 2002.

Jay Ducote takes his talents to the Big Apple

Baton Rouge chef and Food Network Star alum Jay Ducote will cook an LSU-themed tailgate dinner for 80 guests at the world-renowned James Beard House in New York City on July 21.

Ducote will cook a five-course dinner, inspired by some of the dishes he has cooked at tailgates. The dinner will also include appetizers paired with cocktails and wines featuring Ducote’s Blanc Du Bois from the Landry Vineyards, the Vending Machine Winery and Donner-Peltier Distillers.

Lit Pizza comes to Baton Rouge

Lit Pizza, a new fast-casual, wood-fired pizza eatery by the founders of Izzo’s Illegal Burrito, is coming to 3930 Burbank Drive in the Southgate shopping center this summer.

The restaurant will offer a “craft your own” experience, giving guests the opportunity to customize their pizzas. Prices start at $6 for a cheese pizza, and range to $8 for unlimited topping selections. Dough will be freshly spun, made daily and fired to create light, crispy thin crust pizza. Lit Pizza will also feature locally sourced proteins and vegetables, gluten-free dough and vegan cheese options.

Louisiana shrimp season to begin May 23

The Louisiana Wildlife and Fisheries Commission has set the statewide spring inshore shrimp season for May 23 at 6 a.m.

The commission disregarded data found by the Louisiana Department of Wildlife and Fisheries that indicated the shrimp season should start earlier in the Barataria, Timbalier, Terrebonne and Vermilion-Teche basins.


Culinary School vs. On-The-Job Training

As the landscape of the culinary industry shifts, those looking to break into the industry (and those responsible for hiring new talent) are reconsidering the proper path to take, weighing the pros and cons of culinary school against jumping into hands-on experience, The Philadelphia Inquirer prijavljeno.

“I just think culinary school is antiquated,” said Philadelphia chef and restaurateur Marc Vetri, who learned to cook on the job. “They’re teaching things you can learn working. They have just not evolved with the restaurant world.”

Nonetheless, he now teaches a culinary class at the city’s Drexel University.

While culinary school offers the hope of fast-forwarding past years of chopping onions or working at a restaurant for free to gain experience, it comes at an ever-growing cost, The Inquirer prijavljeno. Certificates now start at about $12,000 at community college or a small private school. An associate’s degree runs $25,000 one at places like the Art Institute or the Restaurant School at Walnut Hill College in Philadelphia costs nearly twice that. A bachelor’s degree at Drexel costs more than $250,000.

A 2014 survey by researchers at Cornell and Ohio State universities found that kitchen workers with degrees earned just 8 percent more than those without. And the Bureau of Labor Statistics reported that chefs and head cooks earned a median income of $42,490, and cooks earned a median salary of $20,550 in 2012, The Inquirer prijavljeno.

“It’s not a very lucrative field. It’s not a medical school or business or engineering school where you can do a clear return on investment,” Jonathan Deutsch, director of Drexel’s hospitality program, told The Inquirer. “Culinary education has become a little fetishized by the whole Food Network, celebrity-chef thing. I can’t tell you how many people I talk to who have very good professional lives and say, ‘I wish I could quit everything and go to culinary school.'”

The number of people pursuing culinary certificates grew by 63 percent from 2006 to 2010, according to the Education News Career Index, and enrollment in bachelor’s programs nearly doubled.

“When I started, virtually everyone went the apprenticeship route,” said William Tillinghast, director of the International Culinary Institute at the Art Institute of Philadelphia. “There were four or five apprentices running around most restaurants and good country clubs there was a saucier, there was a pastry chef and a chef who would do the soups, sauces and stocks.”

Today, kitchens are smaller and chefs busier. “The chefs don’t have enough time to spend with the apprentices,” Tillinghast told The Inquirer.

Schools have picked up the slack with expanded offerings. At the Culinary Arts Institute at Montgomery County Community College, the curriculum includes more hands-on classes in a new 15,000-sq. ft. facility with four kitchens. There’s a new, student-run retail bakery and café, and a second restaurant is set to debut this month, The Inquirer prijavljeno. Francine Marz, the director, said enrollment has increased 50 percent since 2013, to 165 students.

Christina DeSilva, 21, who was recently named executive chef at Taproom on 19th in South Philadelphia, told The Inquirer her education at JNA was crucial, providing a connection with an alum for an externship at Stateside. After jobs there and at Morgan’s Pier, she felt ready to run her own kitchen. “It definitely gives you the foundation. You need to know the technique before you can start to be creative with it, and that’s what culinary school gives you.”

Culinary degrees aren’t always an indicator of success, though, The Inquirer prijavljeno.

Marcie Turney runs four restaurants in Midtown Village, and is preparing to hire for a fifth, Bud & Marilyn’s. “I’ll get someone who went to CIA, which is supposedly our best culinary school, and they can’t do three things at once. Everyone is different,” she said. (She herself attended the Restaurant School but never graduated she was too busy working as a chef to finish her final project.)

While some of Philadelphia’s young chefs are CIA alumni, there is an impressive list of young, successful, informally trained stars, The Inquirer prijavljeno.

Colin Mason, the 29-year-old executive chef at Sola in Bryn Mawr, got his education in the city’s top kitchens while working long hours for free. He took jobs where he could work with mentors. “For a while, I had a rule that I was only going to work at places that had three bells,” he told The Inquirer. “It was like going to culinary school and getting paid.”

Some chefs say they prefer to hire educated people, but not necessarily culinary-school graduates, The Inquirer prijavljeno.

Chip Roman, whose newest restaurant is the Treemont, said: “For a serious position, I like to see some kind of higher education, whether religion, philosophy, or engineering. Culinary is a plus.”

Others told The Inquirer that, given the current pace of restaurant openings, managers aren’t worried about education: Anyone with experience has a shot, especially since there’s a lot of competition among restaurants looking for cooks.


Whiteface Lodge Appoints New GM, Executive Chef and Spa Director

Shawn Goodway has joined the Forbes Four Star Whiteface Lodge as general manager, bringing nearly three decades of upscale hotel management experience. Goodway comes to the High Peaks from the Saratoga Hilton in Saratoga Springs, New York, where he began in 2008 as director of finance and was elevated to general manager in 2010. Prior to that, he was at Saratoga’s historic Gideon Putnam Resort & Spa for 20 years, serving as controller/IT manager and then general manager.

Also new to the all-suite resort are Executive Chef Brandon Schatko and Spa Director Mark Lumpkin. Schatko joins Whiteface Lodge’s premier restaurant Kanu and more casual Kanu Lounge from Top of the Pontch in Detroit, where he was named Best Chef 2016 by the Detroit Metro Times. Schatko was one of the Motor City’s youngest executive chefs at 21, having worked as executive banquet chef at the Twin Lakes Golf Club in Rochester, Michigan and executive chef at the Andiamo Detroit Riverfront in Detroit. He describes his cooking style as “a little bit country and a little bit rock and roll.”


Pogledajte video: Cetinje: Skup protiv ustoličenja mitropolita SPC (Oktobar 2021).