Restaurant News Blog
[WEEK of August 4 2008]
Wild Edibles, Bennigan’s Go Bankrupt
From New York magazine’s Grub Street column: www.nymag.com: "Two big names are going bust-o: Wild Edibles and Bennigan’s. Wild Edibles filed for bankruptcy after losing a lengthy war with its labor force. "Over the last year, the labor group Brandworkers International has persuaded 33 of Wild Edibles’ restaurant customers to take their business elsewhere," reports Crain’s. (The death blow may have been Jeffrey Chodorow‚s China Grill.) In its bankruptcy filing, Wild Edibles declared $2.1 million owed to creditors, including several seafood wholesalers in Hunts Point. It’s a rare victory for labor against management: "The company has been accused of failing to pay employees overtime and of retaliating against workers trying to organize," says Crain’s. No such explanation was necessary to explain why Bennigan’s and its sister operation, Steak & Ale, have gone down: Bloomberg reports that the chain had earlier announced that "similar to other members of the casual-dining industry, current economic and industry trends have adversely affected the group’s overall financial performance." Has it ever."
SF Business Owners Yelp about Internet Ratings Site
From San Francisco’s www.cbs5.com: "This is like you coming out here and trying to accomplish something, and someone is saying something horrible about you, and it’s painful," said Selena Kellinger. Kellinger has been "Yelped!" by a website getting up to 10 million users a month. Reviews here can help or hurt a business. "A lady posted a really horrible review," said Selena. So, Kellinger, whose business Razzberry Lips does makeover parties for little girls, called Yelp because she says the posting was slanderous. "We kind of felt that it was saying that we were doing something illegal," said Kellinger. But Yelp’s policy is not to remove negative postings. "Instead they removed some positive postings. They refused to remove the bad posting, and then they called me to solicit a business account," said Kellinger. A business account called a "Sponsorship Program" allows businesses to bring a favorite review to the top, provide a photo slideshow, and a message from the business owner. Kellinger said Yelp told her they would move the negative posting to the bottom of her page. Kellinger refused to pay. "I felt like that was really unfair, and that they were holding me hostage," said Kellinger."
Restaurant Kids Meals Loaded with Calories
Healthy kids’ meals at top restaurant chains are slim pickings, according to a report by a nonprofit public health group, the Associated Press reports. Nearly every possible combination of the children’s meals at Kentucky Fried Chicken, Taco Bell, Sonic, Jack in the Box and Chick-fil-A are too high in calories, the report by the Center for Science in the Public Interest said. The report, released Aug. 4 in Washington, looked into the nutritional quality of kids’ meals at 13 major restaurant chains. The center found 93 percent of 1,474 possible choices at the 13 chains exceed 430 calories — an amount that is one-third of what the National Institute of Medicine recommends that children ages 4 through 8 should consume in a day. www.ap.com
VIDEO OF THE WEEK
From www.JacksonvilleConfidential.com: How To Use Chopsticks
Yes, we’ve seen you at Sushi Cafe or Koja Sushi trying desperately to eat your Ginger Salads and Tempura with chopsticks, unsuccessfully. Still hungry? If you have trouble using the Asian utensil, check out this video and practice.
IEAT READER COMMENT OF THE WEEK
About Chappy’s on Church in Nashville: "I love this restaraunt! I frequented the original Chappy’s in Pass Christian, MS and fell in love with the food, and Chappy, down there. His new restaraunt in Nashville is reminiscent of New Orleans and is a wonderful place for a date or for a night out with a group. The food is wonderful and the wine spectacular. No detail is overlooked!"
RECIPE OF THE WEEK
From St. Louis’s Sweetie Pie’s via The Associated Press:
SWEETIE PIE’S MACARONI AND CHEESE
1 pound elbow macaroni pasta
1 cup whole milk
Two 12-ounce cans evaporated milk
3 eggs
2 sticks butter, cut into small pieces
1/2 pound colby cheese, shredded
1/2 pound Monterey Jack cheese, shredded
1/2 pound sharp Cheddar cheese, shredded
1 pound Velveeta cheese, cut into small chunks
Salt, to taste
1 tablespoon white pepper
1 tablespoon sugar
1 cup shredded American or mild Cheddar cheesePreheat oven to 350 F.
Bring a large pot of lightly salted water to a boil. Cook pasta according to package directions. Drain and transfer the pasta to a 9-by-13-inch casserole dish. Set aside.
In a large bowl, combine the whole milk, evaporated milk and eggs. Mix with a fork until thoroughly combined.Add the butter and colby, Monterey Jack, sharp Cheddar and Velveeta cheeses to the pasta.
Pour the milk and egg mixture over the pasta. Season with salt, pepper and sugar and toss. Sprinkle the top of the pasta with the remaining cup of American or Cheddar cheese.
Bake for 30 to 45 minutes, or until the top is lightly browned. Start to finish: 45 minutes. Servings: 10.
IEAT BLOG HIGHLIGHTS
New Fast Food Spots Banned in L.A.
The LA Times’s Molly Hennessy-Fiske and David Zahniser report that a law that would bar new fast-food restaurants from opening in South Los Angeles for at least one year sailed through the Los Angeles City Council [July 29]. www.latimes.com 
Critic Rates Rap Star’s Restaurant
The Atlanta Journal-Constitution’s Meridith Ford gives three stars to rap star Ludacris’s new restaurant, Straits (793 Juniper Street, N.E., Atlanta). www.accessatlanta.com
Top Chef-er Splits Dallas Sushi Spot
The Dallas Morning News’s Bill Addison reports that Top Chef-er Casey Thompson and Shinsei Restaurant have amicably parted ways. www.guidelive.com
Compiled by Pat Embry, WhereTheLocalsEat.com
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[WEEK of July 28 2008]
California 1st State to Ban Trans Fat
From Jim Sanders of The Sacramento Bee: "California became the first state to ban restaurants from using trans fats [July 25], targeting a substance tied to coronary heart disease and a host of other killers. Gov. Arnold Schwarzenegger’s signing of the new law was hailed as a major breakthrough by health advocates who hope action by the most populous state will spark a domino effect. Sacramento Bee
Micky D’s Does Europe on the Chic
From the Atlanta Constitution-Journal’s Shelley Emling: "LONDON — McDonald’s, as American as apple pie and baseball, has become a bigger hit in Europe than on its home turf, despite many Europeans’ disdain for fast food. A big part of the reason is upgraded menus and high-design restaurants that have been so successful that they may be exported to the United States. The nation’s largest hamburger chain reported [July 23] that it swung to a profit in its second quarter, helped in large part by a 7.4 percent increase in sales in Europe. Europe is now the company’s largest region by revenues, despite having only about one-fourth as many outlets as in the United States. Last 
year, revenues were $8.9 billion in Europe, compared with $7.9 billion in the United States. With Europeans so bent on healthy eating, how has McDonald’s lured so many customers? According to analysts and company officials, the company has succeeded with the help of classy designs and an emphasis on high-quality food. Indeed, Americans in Europe seeking a little taste of home might be dismayed by what they find under the familiar golden arches. "A huge chunk of the company’s success comes from giving locals the kind of foods they like, instead of force-feeding American menu items to them," said Ron Paul, president of Technomic Inc., a Chicago-based restaurant research firm. There’s porridge in Britain and pasta freshly cooked to order in Italy. In France, there’s a smaller-sized burger on a ciabatta roll slathered with a sophisticated mustard sauce — and served with a glass of wine. The restaurants’ decor is another culture shock. Green swivel armchairs. Modernist murals. Elegant wood, leather and stainless steel instead of retro plastic and Formica fittings. Even the Ronald McDonald play areas have been given a face-lift and rechristened Ronald Gym Clubs. Pits full of plastic balls have been replaced by climbing walls, bicycle simulators and basketball hoops with electronic scoreboards." Atlanta Constitution Journal
How Much Would You Pay for a Double Cheeseburger?
And then there’s this McDonald’s item from Chicago Tribune dining critic Phil Vettel (http://leisureblogs.chicagotribune.com/thestew/ "Today’s question for the masses: How much would you pay for a McDonald’s Double Cheeseburger? No question, the Double 
Cheeseburger, which can be found on the Mickey D’s Dollar Menu, is the single-greatest bargain in Fast-Food Burgerdom. Checking in at just under 6 ounces, providing 440 life-sustaining calories, the DC costs a mere dollar. It’s the unquestioned star of McDonald’s’ Dollar Menu, and the company’s best-selling sandwich in the U.S. Compare it to the Quarter Pounder with Cheese, another McDonald’s offering. The QPC is an ounce heavier than the DC, and packs 70 extra calories and three more fat grams, but basically it’s the same combo of beef, two slices of cheese, ketchup, mustard and pickles on a bun. Oh, you get sesame seeds on the QPC bun. But the QPC, at $3.40 (price can vary by location), is more than triple the price of the Double Cheeseburger. It’s a mystery why anybody orders the QPC. But this disparity could change next year. In announcing its quarterly profits (McD exceeded Wall Street expectations), CEO Ralph Alvarez spoke of the “cost implications” of the value menu, predicting that today’s dollar menu “won’t be the way it looks next year.” The implication is that prices will have to increase, particularly for the Double Cheeseburger, because beef prices are way up. At lunchtime, I moseyed over to the closest Golden Arches and bought a Quarter Pounder with Cheese and a Double Cheeseburger for a taste comparison, and I have to say that no sane person would pony up an extra $2.40 for an extra ounce of beef. The $1 Double Cheeseburger simply cannot be beaten. But what if the price goes up, as Alvarez sorta kinda hinted might happen? I’d happily pay $2 for the Double Cheeseburger, but I don’t know how much higher I’d go. What about you? Assuming the price of the DC goes up in six months, how much is too much?"
VIDEO OF THE WEEK
From New York magazine’s Grub Street (http://www.nymag.com): "David Chang had a long, long interview on Charlie Rose [July 22], and, for fans of the Momofuku man, it was pure gold. He confirmed that something for Vegas is in the works and, naturally, delivered his standard lines about taking his celebrity “with a grain of salt” and complimenting the chefs he learned from, like Andrew Carmellini, Marco Canora, and Jonathan Benno." SeriousEats
RECIPE OF THE WEEK
From the Atlanta Journal-Constitution and from the Menu of South City Kitchen (1144 Crescent Ave. N.E. Atlanta):
ORANGE BUTTERMILK CHESS PIE
Hands on time: 25 minutes Total time: 1 hour and 30 minutes Serves: 10
Ingredients:FOR THE CREAM CHEESE PIE DOUGH
5 tablespoons unsalted butter, room temperature
1 (3-ounce) package cream cheese, room temperature
2 tablespoons granulated sugar
1/4 teaspoon salt
1 cup all-purpose flour
1/4 teaspoon baking powderFOR THE FILLING
4 eggs
2 cups granulated sugar
1 tablespoon cornmeal
1 tablespoon all-purpose flour
1/2 teaspoon salt
Zest from 1 orange
1/4 cup (1/2 stick) unsalted butter, melted and cooled
1/4 cup buttermilk
3 tablespoons apple cider vinegar
1 1/2 tablespoons fresh orange juice
1 1/2 tablespoons lemon juice
1 1/2 teaspoons vanilla extractTO PREPARE THE DOUGH
In the bowl of an electric mixer, cream the butter, cream cheese, sugar and salt. Sift together the flour and baking powder, then on slow speed add in the mixture. Let it mix, scraping down the sides of the bowl as necessary, until the ingredients come together and the dough is formed. Gather the dough into a ball, press into a disk, wrap in plastic and chill until needed. Let dough rest a few minutes at room temperature before rolling out. Roll out between two sheets of parchment paper into an 11-inch circle. Remove the paper and transfer the dough to a 9-inch pie pan. Trim the excess dough and flute the edge. Chill until ready to use.TO PREPARE THE FILLING
Preheat oven to 325 degrees. In a large bowl, whisk the eggs. Whisk in the sugar, cornmeal, flour, salt and orange zest until well-combined. Whisk in the butter, buttermilk, vinegar, orange juice, lemon juice and vanilla extract. Stir until fully combined.
Pour the mixture into the prepared pie shell and bake for 20 minutes. Reduce the heat to 300 degrees, rotate the pan and cook for 20 to 30 minutes, until filling is just set in the center and slightly brown on top. (If the edges of the crust start to get too brown, cover the edges only with aluminum foil.) The pie will firm up as it cools.Nutrition
Per serving: 374 calories (percent of calories from fat, 37), 5 grams protein, 55 grams carbohydrates, trace fiber, 16 gram fat (9 grams saturated), 122 milligrams cholesterol, 234 milligrams sodium.
IEat Blog Highlights
New Orleans Daily Finally Rating Restaurants Again
The New York Times’s Kim Severson heralds the return of reviews from The Times-Picayune’s Brett Anderson for the first time since Hurrican Katrina … Anderson awards three beans in his review of Mr. B’s Bistro (201 Royal St.). http://www.nola.com
Makoto Leads D.C./Baltimore Zagat Ratings
From www.zagat.com’s Zagat Buzz newsletter, "The results are in, and top food honors in the Zagat’s 2009 Washington, DC/Baltimore Restaurants survey go to Makoto, the "impeccable" Japanese that edged out the Inn at Little Washington (last year’s winner), with the Mediterranean Komi in third place. This follows a pattern of Japanese restaurants winning top food ratings in Zagat Surveys in city after city. Michel Richard scored a double whammy in the new Survey: his luxurious Citronelle held on as DC’s most popular eatery, while his more casual (and lower-priced) Central took No. 5 for popularity, a remarkable achievement for a yearling. Five of the eight most popular restaurants (Zaytinya, Jaleo, Clyde’s, Old Ebbitt Grill and Two Amys) are even more moderately priced, proving that a good meal doesn’t have to break the bank. And indeed, Makoto beating out Inn at Little Washington, whose prix fixe dinners range from $148–$168, follows this trend."
Pizza Luce Tops Minneapolis Online Readers Poll
The Top 10 Minneapolis-St. Paul area restaurants according to readers in the Star Tribune’s vita.mn poll: 1. Pizza Luce; 2. 112 Eatery; 3. Manny’s; 4. Azia; 5. French Meadow; 6. Galactic Pizza; 7. Solera; 8. Oceanaire; 9. Hell’s Kitchen; 10. Cosmos. Star Tribune
Compiled by Pat Embry, WhereTheLocalsEat.com
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[WEEK of July 21 2008]
USA Semi-Finalists Announced for Bocuse d’Or
Eater.com reports, "Officials from the Bocuse d’Or competition announced the eight semi-finalist teams from the United States. It’s a diverse group geographically (California to Chicago to NYC) and in terms of background and experience (reality TV, culinary school instructors, sous and exec chefs), but we don’t have a local contender so we we’ll have to root for Team USA no matter who goes on to compete. The list: Top Chef winner Hung Huynh; French Culinary Institute instructor Rogers Powell; French Laundry sous chef, Timothy Hollingsworth; Rosendale’s (Columbus, OH) chef/owner Richard Rosendale; Charlie Trotter chef de cuisine Michael Rotondo; Garces Restaurant Group culinary director Kevin Sbraga from Philadelphia; North Parks, CA exec chef Percy Whatley; and Craft corporate chef Damon Wise was selected but has withdrawn his app. In September, teams of two will compete against each other in Orlando to determine who will rep America in the Olympics of the food world. And remember, whichever team wins will take a three month break to train with Thomas Keller and USA team coach Rolando Henin in the specially designed cooking facility on the grounds of the French Laundry.
Another ‘Top Chef’ Burger Franchise Wanabee
From Eater.com’s Noah Adler, "Spike isn’t the only alum basking in the Top Chef afterglow. Final three contestant Richard Blais has a few projects up his sleeve too, most bafflingly, a strange liquid nitrogen popcorn at corporate popcorn maker Garrett. He was there [July 15-16] giving out free samples, and unsurprisingly, at 12:30, the line was out the door. Blais was in good spirits and was eager to speak about his future projects. Get this: just like Spike, he plans on opening a burger joint that he hopes to expand nationwide. His first outpost will open in Atlanta and will be called Flip. And as a New Yorker at heart, he hopes to eventually open a restaurant in the city he deems “the mecca for foodies.” When asked “Why Garrett?,” he said that he understood that while some may see his current gig as “selling out,” he views it as a fun, easy way to get people to think creatively about food “without being pretentious.” Right. As for the popcorn itself, it was welcome refresher after navigating the crowds a block away at the MLB All-Star Game parade."
The Rise and Fall of an American Beer
From Salon.com’s Edward McClelland: "Ever since Budweiser was sold to Belgian brewing monster InBev [July 13], beer drinkers have been sighing that a piece of Americana has been lost. They’ve got it all wrong. During its rise to President for Life of Beers, Budweiser ended up crushing dozens of local brands that formed part of this country’s colorful drinking heritage."
VIDEO OF THE WEEK
From The Stranger in Seattle (thestranger.com): Burning Beasts: A Seattle Top Chef BBQ. Burning Beast was a fundraiser for Smoke Farm in which teams of Seattle chefs cooked whole beasts over open fires; the premiere sold out, a 250-person crowd paying $65 each for a carnivore’s bacchanal.
QUOTE OF THE WEEK
From Chicago magazine’s Dish column: chicagomag.com
“I cook with wine; sometimes I even add it to the food.”
– W. C. Fields (1880-1946), American humorist and actor
RECIPE OF THE WEEK
Where the Candidates Dine Out
Barack Obama and wife Michelle favor Chicago’s upscale Mexican spot Topolobampo from acclaimed chef/owner Rick Bayless, burger spot R.J. Grunt’s, contemporary Sepia and pizza joint Italian Fiesta, while Sen. John McCain enjoys Asylum in Jerome and Tee Pee in Phoenix. Here’s a recipe from Topolobampo:
SOPA AZTECA
Yield: 6 servings
Preparation time: 25 minutes
Cooking time: 35 minutes1 large dried pasilla chile, stemmed, seeded
1 14.5-ounce can diced tomatoes, preferably fire-roasted
2 tablespoons vegetable oil
1 medium white onion, thinly sliced
3 garlic cloves, peeled
8 cups chicken broth
1 large epazote sprig, optional
Salt
1¼ pounds boneless, skinless chicken breasts, cut into ½-inch cubes
1 avocado, pitted, flesh scooped out, cut into ¼-inch cubes
1½ cups shredded Mexican melting cheese (Chihuahua, quesadilla or asadero) or Monterey Jack or mild cheddar
4 cups roughly broken tortilla chips
½ cup Mexican crema, sour cream or crème fraîche
1 lime, cut into 6 wedges
• Quickly toast the chile by holding it with tongs an inch or two over a gas flame, turning for a few seconds until its aroma is released. Alternatively, toast the chile in a dry pan over medium heat, pressing it flat for a few seconds, then flipping it over and pressing it again.
• Break the chile into pieces. Place it in a blender along with the tomatoes and juice; set aside. (A food processor will work, however, it won’t completely puree the chile.)
• Heat the oil in a large heavy pot over medium-high heat. Add the onion and garlic and cook, stirring frequently, until golden, about 7 minutes. Remove pot from the heat. Scoop up the onion and garlic with a slotted spoon, pressing them against the side of the pan to leave behind as much oil as possible; transfer to the blender. Process until smooth.
• Return the pot to medium-high heat. When it is quite hot, add the tomato mixture and stir nearly constantly, until thickened to the consistency of tomato paste, about 7 minutes. Add the broth and epazote, if using. Reduce heat to medium-low and simmer 15 minutes. Season to taste with salt, about 1 teaspoon.
• Just before serving, add the chicken to the simmering broth. Meanwhile, divide the avocado, cheese and tortilla chips among the serving bowls. When the chicken is done, usually about 5 minutes, ladle the soup into the bowls. Garnish with a dollop of crema. Pass the lime separately.
IEat Blog Highlights
Heat Star Dwyane Wade’s Sports Bar Closes
The Miami Herald reports the closing of D. Wade’s Sports Grill in Fort Lauderdale, the restaurant named for Miami Heat guard Dwyane Wade, after operating for only a few months at 1451 N. Federal Hwy. (formerly Bucky’s Grill). Wade’s Sports Grill at Glades Road and Dixie Highway in Boca Raton closed this spring after a short stint. No word yet on whether the planned opening of another D. Wade’s in North Miami Beach is still on. miamiherald.com
Valley Celebrity Hangout Sportsmen’s Lodge Closing
The Associated Press reports the upcoming closing of Sportsmen’s Lodge, a San Fernando Valley oasis where generations of celebrities and politicians dined and drank among gardens and trout ponds. The 63-year-old Studio City restaurant, bar and banquet hall has lost its lease and will shut down New Year’s Eve. ap.com
Bubbalou’s, Junior’s Diner Top Orlando Poll
Highlights of Orlando Weekly’s Best of 2008 readers poll include: Best Barbecue, Bubbalou’s Bodacious BBQ; Best Cuban, Black Bean Deli; and Best Diner, Junior’s Diner.
Compiled by Pat Embry, WhereTheLocalsEat.com
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[WEEK of July 14 2008]
Benihana Founder Dies at 69
From the Associated Press: "Rocky Aoki, who sought to offer diners a sense of magic and entertainment at his Japanese steakhouse Benihana, has died after complications from cancer. He was 69. Aoki, whose Benihana empire includes more than 100 restaurants worldwide, died [July 10] in New York from pneumonia, surrounded by his wife and six children. Born Hiroaki Aoki, he worked in the family business, a coffee shop in Japan, and wanted to offer diners "something out of the ordinary," along with their food. Aoki also inherited his father’s love for theater, according to the restaurant’s Web site. He held a spot on the Japanese Olympic wrestling team, which eventually brought him to America. He served ice cream by day and studied restaurant management at night, dreaming of opening a restaurant that would blend entertainment and food. He opened his first restaurant in New York in 1964, naming it Benihana, which means "red flower" — the same name as his parent’s coffee shop." ap.com
The Sterns’ 12 Best Barbecue Spots
From MSNBC, Jane and Michael Stern of concierge.com list a dozen best barbecue spots in America, including Cozy Corner in Memphis and Leon’s in Chicago.
‘New York’ Magazine Buys Menupages
Menupages, the New York City based online restaurant menu guides site, is being bought out by New York Magazine, PaidContent.org reports. This is the first such online buy for NYM, which is owned by Wasserstein & Co., the PE firm founded by Bruce Wasserstein. Menupages, which was founded in 2002, now offers restaurant and take-out menus for eight major U.S. cities: New York to Boston, Chicago, Los Angeles, the Miami region, Philadelphia, San Francisco, and Washington, D.C.
VIDEO OF THE WEEK
From MenuPages.com: "Now that there’s a new Batman movie coming out and all, how about we go retro with a look back at McDonalds’ Batman Happy Meals from 1992?"
QUOTE OF THE WEEK
From Ted Scheffler of Salt Lake City Weekly (slweekly.com <http://slweekly.com> ):
"I went to a restaurant that serves "breakfast at any time." So I ordered French Toast during the Renaissance." — Steven Wright
RECIPE OF THE WEEK
From the Atlanta Journal-Constitution and from the menu of South City Kitchen (1144 Crescent Ave. N.E. Atlanta):
http://projects.eveningedge.com/recipes/orange-buttermilk-chess-pie-south-city-kitchen/
ORANGE BUTTERMILK CHESS PIE
Hands on time: 25 minutes Total time: 1 hour and 30 minutes Serves: 10
Ingredients:
FOR THE CREAM CHEESE PIE DOUGH:
5 tablespoons unsalted butter, room temperature
1 (3-ounce) package cream cheese, room temperature
2 tablespoons granulated sugar
1/4 teaspoon salt
1 cup all-purpose flour
1/4 teaspoon baking powder
FOR THE FILLING:
4 eggs
2 cups granulated sugar
1 tablespoon cornmeal
1 tablespoon all-purpose flour
1/2 teaspoon salt
Zest from 1 orange
1/4 cup (1/2 stick) unsalted butter, melted and cooled
1/4 cup buttermilk
3 tablespoons apple cider vinegar
1 1/2 tablespoons fresh orange juice
1 1/2 tablespoons lemon juice
1 1/2 teaspoons vanilla extractInstructions:
TO PREPARE THE DOUGH: In the bowl of an electric mixer, cream the butter, cream cheese, sugar and salt. Sift together the flour and baking powder, then on slow speed add in the mixture. Let it mix, scraping down the sides of the bowl as necessary, until the ingredients come together and the dough is formed. Gather the dough into a ball, press into a disk, wrap in plastic and chill until needed. Let dough rest a few minutes at room temperature before rolling out. Roll out between two sheets of parchment paper into an 11-inch circle. Remove the paper and transfer the dough to a 9-inch pie pan. Trim the excess dough and flute the edge. Chill until ready to use.
TO PREPARE THE FILLING: Preheat oven to 325 degrees.In a large bowl, whisk the eggs. Whisk in the sugar, cornmeal, flour, salt and orange zest until well-combined. Whisk in the butter, buttermilk, vinegar, orange juice, lemon juice and vanilla extract. Stir until fully combined.
Pour the mixture into the prepared pie shell and bake for 20 minutes. Reduce the heat to 300 degrees, rotate the pan and cook for 20 to 30 minutes, until filling is just set in the center and slightly brown on top. (If the edges of the crust start to get too brown, cover the edges only with aluminum foil.) The pie will firm up as it cools.
Nutrition:Per serving: 374 calories (percent of calories from fat, 37), 5 grams protein, 55 grams carbohydrates, trace fiber, 16 gram fat (9 grams saturated), 122 milligrams cholesterol, 234 milligrams sodium.
IEAT BLOG HIGHLIGHTS
Chicago’s Bayless Opening Quick-Service Spot
Chicago magazine’s Dish column interviews award-winning chef/owner Rick Bayless of Frontera Grill and Topolobampo (445 N. Clark St.), who plans to open a quick-service, artisanal Mexican sandwich place around the corner from his two acclaimed restaurants in April 2009. chicagomag.com
Chef Hubert Keller Plans L.A. Outpost
The Los Angeles Times’s Russ Parsons reports that acclaimed chef Hubert Keller is coming to Los Angeles. The city of Beverly Hills has given final approval on a deal to open a Bouchon bistro in Beverly Hills by fall 2009 if all goes according to schedule. latimes.com
Old Ebbitt Grill, Legal Sea Foods Top D.C. Poll
Highlights of the July Best of Washington issue of Washingtonian magazine include: Best Restaurant to Take Out-Of-Towners (readers), Old Ebbitt Grill, and Best Place for Great Seafood (readers), Legal Sea Foods. washingtonian.com
Compiled by Pat Embry, WhereTheLocalsEat.com
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[WEEK of July 7 2008]
Burgers Really Are America’s Favorite Food
From The San Francisco Chronicle’s Michael Bauer: "Two weeks ago, I reported a study by NPD Group revealing that Americans were eating fewer french fries. Well, now this group, in conjunction with Datassential, reports that hamburger sells are booming. According to an article in Nation’s Restaurant News, hamburgers made up 14 percent of all restaurant orders in 2007, and in the year ending in March, total hamburger sales increased 2 percent over a year ago. Just in case you thought Americans are eating healthier because of the fry decline, this study shows that fat is thriving: The bacon cheeseburger made up 42 percent of all burger sales, up more than 5 percent from a year ago. The article pointed out that many higher-end restaurants are trying to reinvent the burger with premium meats and artisan breads. In fact, Angus burgers have experience double-digit menu growth over the past two years, but still are a minor player in the overall picture. Perhaps the most startling figure to me was that 44 percent of all restaurants, including fine-dining establishments, have a hamburger on the menu. … In related news: A White Paper released by the James Beard Foundation called the "The State of American Cuisine" reported that on a national survey 44 percent of the respondants named hamburgers and cheeseburgers as our most iconic food. The full report can be downloaded on the James Beard Foundation website. sfgate.com
Starbucks Closing 600 U.S. Stores This Summer
From Melissa Allison of The Seattle Times: "Asmany as 12,000 Starbucks workers will lose their jobs when the company begins closing 600 U.S. stores this summer. The Seattle coffee company is cutting 5 percent of its U.S. locations as part of a wide-ranging effort to boost its bottom line and its stock price. The chain is accelerating international growth. Most customers whose Starbucks stores close will be a short walk from a caffeine fix, the company said, because many of the unprofitable stores were being cannibalized by nearby Starbucks locations." seattletimes.com
VIDEO OF THE WEEK
From Washington, D.C.’s Metrocurean.com: "Celeb chef Eric Ripert just launched a blog, Avec Eric, and while there’s not much on it yet, I can’t help but be charmed by Get Toasted, a video series featuring the esteemed chef cooking with a toaster oven. A not-so-subtle plug for that beautiful Cuisinart toaster oven? Maybe. But he’s onto something. I often use my beat-up toaster oven when I don’t want to heat up my regular oven. I use it for small pieces of fish, chicken wings, roasted elephant garlic and cookies. Here’s his first installment of Get Toasted."
http://aveceric.com/2008/06/05/broiled-red-snapper-filet/
QUOTE OF THE WEEK
As posted by Ted Scheffler of Salt Lake City Weekly (slweekly.com):
"If we aren’t supposed to eat animals, then why are they made out of meat?"
— Jo Brand
RECIPE OF THE WEEK
From Mario Batali’s new book "Italian Grill":
MARIO BATALI’S HOMEMADE RICOTTA
2 quarts whole milk
1 pint half-and-half
Generous pinch of kosher salt
1/4 cup distilled white vinegar or strained fresh lemon juicePour milk and half-and-half into a large enameled or stainless-steel saucepan, add the salt, and bring to a full boil. Remove from heat, add vinegar, and stir until the mixture has separated into thick curds and a clear liquid (the whey).
Set a large sieve over a large deep bowl and line it with a double layer of wet cheesecloth (or a damp paper towel). Pour the curds and whey into the sieve and allow to drain for 15 minutes (or up to 30 minutes if you want a firmer cheese). Scrape the ricotta into a bowl. It is ready to serve, or it can be covered and refrigerated overnight.
IEAT BLOG HIGHLIGHTS
Michael’s Genuine Food & Drink Tops Miami Poll
Highlights of Miami Sun Post’s Best of 2008 critics poll include: Best Chef and Best Restaurant, Michael Schwartz and Michael’s Genuine Food & Drink (130 N.E. 40th Ave., Design District, www.michaelsgenuine.com). miamisunpost.com
Flora, Kirala Top ‘East Bay Express’ Poll
Highlights of East Bay Express’s Best of 2008 issue include: Best new restaurant, Flora; Best Japanese/sushi restaurant, Kirala; and Best breakfast/brunch, Mama’s Royal Cafe. eastbayexpress.com
D.C. Loses 2nd Big-Name Eatery in a Week
The Washingtonian’s Todd Kliman reports on the closing of Butterfield 9 after eight years. This marks the second shuttering of a big-name restaurant in a week, following Colorado Kitchen. Both made The Washingtonian’s 100 Best Restaurants list this past January. washingtonian.com
Compiled by Pat Embry, WhereTheLocalsEat.com
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[WEEK of June 30 2008]
Top 10 Most Dedicated Farm-to-Table Restaurants
Epicurious.com’s Joanne Camas identifies eateries across the country that are regularly using locally grown fruit, vegetables, meat, and herbs:
- AR Valentien, The Lodge at Torrey Pines, 11480 N. Torrey Pines Rd., La Jolla, CA
- Manresa, 320 Village Lane, Los Gatos, CA
- Montagna at the Little Nell, 675 E. Durant Ave., Aspen, CO
- Woodfire Grill, 1782 Cheshire Bridge Rd., Atlanta
- North Pond, 2610 N. Cannon Dr., Chicago
- Cinque Terre, 36 Wharf St., Portland, ME
- Chester Creek Cafe, 1902 E. 8th St., Duluth, MN
- Tupelo Honey Cafe, 12 College St., Asheville, NC
- Poppy Hill Tuscan Cafe, 1000 Charles St., Fredericksburg, VA
- Trellis, 220 Kirkland Ave., Kirkland, WA
The (Current) Largest Restaurant in the World
GoogleSightseeing.com reports, "Syria’s Damascus Gate restaurant has recently been certified by Guinness as the “World’s largest restaurant”, stealing the crown from Thailand’s Mang Gorn Luang. Seating up to 6014 diners at one time, it easily tops the previous holder’s 5000 capacity.
VIDEO OF THE WEEK
Behind the Scenes with Gordon Ramsay: ABC’s Nightline recently featured controversial star chef Gordon Ramsay: "When Gordon Ramsay was a child, he never dreamed of becoming a star chef with restaurants around the world. "Soccer was my first love," says Ramsay, who hoped to play professionally." Here’s the story and video.
RECIPE OF THE WEEK
From Cincinnati’s Taste magazine
SMOKED PAPRIKA RATATOUILLE
Courtesy of Nathan Jolley, Executive Chef at Cincinnati’s Teller’s of Hyde ParkIngredients:
1/2 cup Garlic oil
6 tbs. All purpose flour
2 pounds Zucchini, large dice
2 Spanish onions, peeled and diced
1 large Eggplant, large dice
2 red pepper, seeded and diced
1 Yellow pepper, seeded and diced
3 tbs. Garlic, minced
7 four x four Tomatoes, peeled, seeded and chopped
2 tbs. Kosher salt
1/4 tsp. white pepper
1 1/2 tsp. black pepper
3 tbs. Smoked sweet paprika
1/2 tsp. Fresh thyme, picked
1/2 tbs. Fresh basil leaves, chopped
2 tbs. Italian parsley, stemmed and choppedMethod:
• Heat 1/3 of the oil (about 8 tbs.) in pot over low heat.
• Add garlic and onion and cook for five minutes, stirring frequently.
• Add peppers, cook 5 minutes more, stirring frequently, then stir in remaining oil.
• Toss eggplant and zucchini with flour, shake to remove excess.
• Add to pot with thyme, basil and parsley, stir thoroughly and cook covered for 10 minutes.
• Carefully remove cover, add tomatoes, smoked paprika, white pepper, black pepper and salt. Stir well and bring to a simmer.
• Reduce heat to low, cover and simmer, stirring occasionally, for 20 minutes.Chef’s Notes: Garlic oil can be made by simmering pomace olive oil with peeled garlic cloves until garlic is lightly browned but not burned. Strain and reserve oil. Garlic can also be reserved for use as ‘garlic confit’ or as roasted garlic in other recipes. Holds very well under refrigeration. Freezes well also. Can also be used for sauteing and marinades. Recipe can also be made with regular olive oil.
Recipe as written is as a side dish. It can be served as a soup, or a sauce if cooked longer.Yield: About 15 servings as a side dish. 6-8 servings as a soup or sauce.
IEAT BLOG HIGHLIGHTS
Lula Cafe, Khan B.B.Q. Top ‘Chicago Reader’ Polls
Highlights of The Reader’s Best of Chicago issue include Best Restaurant, Lula Cafe (readers), 2537 N. Kedzie, lulacafe.com) and Khan B.B.Q. (critics). chicagoreader.com
Dickey’s Barbecue Bidding to Become National Chain
The Dallas Morning News’s Karen Robinson-Jacobs reports, "Dickey’s Barbecue Restaurants Inc. plans to "take barbecue 
mainstream" in a risky bid to become a national chain. Dickey’s, which opened Oct. 1, 1941, but only began franchising in 1994, has more than 85 locations in 13 states. It’s already the third-biggest barbecue chain in the U.S., according to Keith Gellman, publisher of Restaurantchains.net, an Irvington, N.Y., research firm that tracks chain growth. And the company’s planning a growth spurt that Roland Dickey Jr., president and grandson of founder Travis Dickey, calls "exponential." Dickey’s plans to end 2008 with 115 restaurants in 21 states – 95 percent of them owned by franchisees, Mr. Dickey said. Next year, the barbecue brand plans to open 85 restaurants – more than triple the number opened in 2007,when the company had $175 million in sales." dallasnews.com.
Giuliani Favorite Nicola Paone Closes in NYC
Crain’s reports the closing of New York City’s Nicola Paone, the favorite Italian restaurant of a long line of mayors including Rudy Giuliani, which celebrated its 50th anniversary in April. crainsnewyork.com
Compiled by Pat Embry, WhereTheLocalsEat.com
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[WEEK of June 23 2008]
As Cod Is My Witness, Fish Fry Costs Soar
The Milwaukee Journal Sentinel’s Scott Williams reports, "An ailing economy that has seen price increases at gas pumps and grocery stores now is hitting consumers where it really hurts: the Friday fish fry. Fish fry operators throughout the Milwaukee area say the rising cost of fish and other products is hurting the profitability of their wildly popular Friday night dinners. Especially hard hit are those restaurants that depend on Icelandic cod, a perennial favorite that has jumped 50% in cost because of the depressed value of the U.S. dollar. Some fish fry operators are holding down their prices for fear of losing customers, while others have tried switching to a cheaper variety of fish. One that has taken the plunge and boosted its prices is Serb Hall in Milwaukee, which serves 1,000 or more fish dinners each week. Serb Hall management is asking customers to swallow a nearly 60% price increase, from $9.50 to $14.95 for the standard fish fry. Officials have posted a special notice in menus, explaining to customers that they have experienced ìrecord-breaking price increases. jsonline.com
Mag Selects Best Chains for Kids
Parents magazine (www.parents.com) just asked their readers to rank chain restaurants’ child friendliness. Here were the top 10:
- Legal Sea Foods
- Souplantation/Sweet Tomatoes
- Mimiís Cafe
- Uno Chicago Grill
- Chiliís Grill & Bar
- Red Robin
- The Old Spaghetti Factory
- P.F. Changís China Bistro
- Dennyís
- Claim Jumper
No Trans fats in NYC Restaurants as of July 1
The Associated Press reports that New York City eateries must remove artificial trans fats from all menu items by July 1. "When first implemented last year, the Health Department ban applied only to fry oils and spreads. It now will also include baked goods, frozen foods, cannoli and doughnuts. Foods served in original, sealed packaging - such as candy and crackers - are exempt. The Health Department says that, as of last month, about 98 percent of inspected restaurants were in compliance. Some food chains and cooking oil manufacturers also have reduced saturated fat by 20 to 35 percent in certain fried foods." ap.com
VIDEO OF THE WEEK
The Portland Oregonian recently named two restaurants — Le Pigeon and Beast — its co-Restaurants of the Year. Here are videos spotlighting both:
RECIPE OF THE WEEK
From SeriousEats.com:
STRAWBERRY SHORTCAKE
Adapted from Chez Panisse Desserts by Lindsey Remolif Shere.Serves 12
You can easily cut this recipe in half, but the only reason I can imagine for doing so is that you could afford only 2 pints of precious strawberries. They can be expensive at the farmerís market, and you really shouldnít use giant, white-hearted grocery store strawberries here. Although the recipe says it serves 12 people, 6 could easily polish it off, as could 4 who really like strawberry shortcake. My biscuits did not puff up in the oven the last time I made this (I canít remember if theyíre supposed to), but they tasted marvelous.About the author: Robin Bellinger recently escaped a career in book publishing, which was cutting into her cooking time. Now she’s a freelance editor and can bake bread on Tuesday afternoon if she feels like it. She lives in Midtown Manhattan with her husband and blogs about cooking and crafting at home*economics.
Ingredients
4 pint baskets strawberries
About 6 tablespoons sugar
2 cups flour
1/2 teaspoon salt
1 tablespoon baking powder
1/2 cup unsalted butter
3/4 cup plus 2 tablespoons whipping cream (for shortcakes)
1 1/2 cups whipping cream (for whipped cream)Procedure
1. Wash, dry, and hull the berries. Crush about one-quarter of them and slice the rest into the crushed berries. Toss with sugar to tasteóa tablespoon or so per basketóand chill until serving time. The strawberry mixture should be very juicy.2. When youíre ready to make the biscuits, get the berries out of the refrigerator to come up to room temperature. Mix the flour, salt (unless you are using salted butter), baking powder, and 2 tablespoons sugar. Cut in the butter until the mixture looks like cornmeal with a few larger pieces of butter in it. You can use a pastry blender, two knives, or quick rubbing fingers. (I use two knives and then fingers, and honestly, it never looks like cornmeal. It is very dry. This is okay.) Stir in 3/4 cup cream, just until most of the dry mixture has been moistened; it will still be quite dry. Turn out on a board and knead just a few times, until the dough just comes together. It might still be a little crumbly at the edges. Roll or pat 1/2 inch thick and cut into squares or circles or whatever shape you like. This recipe will make 12 individual shortcakes. You can use cookie cutters, but then youíll have scrapsóI prefer simply to carve up the patted-out dough into 12 pieces.
3. Put the shortcakes on an unbuttered baking sheet. If you used cookie cutters, lightly knead together any scraps and roll again and cut. Brush the tops with the remaining 2 tablespoons cream. I like to sprinkle them with a little turbinado sugar at this point, too, but it isnít necessary. Bake in a preheated 425?F oven for 10 to 12 minutes or until the tops are lightly browned and the dough is set. Cool on a rack and serve while warm. Make the whipped cream while the biscuits cool a bit.
4. To serve: Warm the shortcakes if necessary, split them, and spoon berries liberally over the bottom halves. Set the tops back on and spoon some whipped cream over them. There should be lots of berries and lots of cream.
IEat Blog Highlights
Michelle Branch to Open Nashville Bakery
Pop/country singer-songwriter Michelle Branch will open a bakery in Nashville named The Sugar Bar and is now looking for a site, the Nashville Business Journal, the Nashville Scene, The Tennessean and others reports. "Besides music, one of my dreams has always been to open a bakery," Branch says on her Web site. "When I was a little girl I would sneak into the kitchen and sift out a few cups of flour and mix it with water just to play with the dough." Rebekka Seale, the pastry chef, will blog about the process of opening and working at the bakery. "It will be an old-fashioned bakeshop and bar where you can go grab a drink after dinner and a slice of Bourbon Chocolate Cake or Summer Berry Pie," says Branch. Branch, 24, plans to support local farmers by using their butter, milk, eggs and fruit. nashville.bizjournals.com
Fort Worth, Dallas Brunch Spots Honored
The Fort Worth Star-Telegram’s Bud Kennedy reports that Fort Worth’s Blue Mesa Grill (1600 S. University Drive, Fort Worth, or 1586 E. Southlake Blvd., www.bluemesagrill.com) has won third place for "Best Brunch in the World" juried prize from the first International Restaurant & Hotel Awards, a California-based travel awards company. Blue Mesa won the award in the "value" category, up against other $17 brunches instead of the $42 hotel spreads like Fearingís in Dallas, which won second place in the luxury category. star-telegram.com
Compiled by Pat Embry, WhereTheLocalsEat.com
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[WEEK of June 16 2008]
What’s Next for ‘Top Chef’ Winner?
The Chicago Tribune’s Joe Gray writes in The Stew blog about newly crowned "Top Chef" winner and Chicagoan Stephanie Izard, "Well, she told Bravo in a Q&A that some of the $100,000 prize will go toward paying off debt, and some she’ll use for travel. But certainly a portion will go to her next venture, a new restaurant in downtown Chicago [due next spring]. As she announced to the cheering crowd after the finale: She loves Chicago and she’s staying." chicagotribune.com
Meanwhile Besha Rodell from Creative Loafing in Atlanta offers a podcast of her interview with "Top Chef" runner-up Richard Blais of Atlanta’s new Home restaurant.
Montana Finally Lands Namesake Ted’s
Bozeman, Mont. - With 56 restaurants in 18 states, Ted’s Montana Grill is finally coming to Montana, the Associated Press reports. The 57th Ted’s Montana Grill opened recently in the Baxter Hotel in downtown Bozeman. The restaurant co-founded by media mogul Ted Turner specializes in bison. Turner visited the restaurant last week for the first time since the space in the Baxter Hotel was restored. "We’re really excited," Turner said while greeting restaurant staff preparing for the opening. ap.com
Burger-Mania Still Reigns Supreme
From the San Antonio Express-News’s John Griffin: "The popularity of the burger cannot be denied. In the last two years, 7 percent more restaurants nationwide, from quick service to fine dining, are offering burgers on their menu. And burgers made up 14 percent of all restaurant orders in 2007. That’s 8.5 billion burgers, folks. Those statistics were prepared by the NPD Group, which monitors restaurant sales and trends. Burgers are the No. 1 food, followed by fries and then pizza. How far behind is pizza? During the same period, 5.5 billion pizzas sold, the NPD said. NPD breaks these statistics down by gender. Men, as you might expect, prefer burgers to all else, while they landed at No. 2 on the list for women (fries were their first choice). "You may have thought salad, but no," the NPD Group spokeswoman Kim McLynn said of the women’s choice. Not all burgers are created equal. Angus burgers, for example, have experienced double-digit growth over the last two years, the NPD Group said. Kobe burgers are experiencing growth as are burgers made from chicken, soy and other products. Cheddar is still the most popular cheese for burgers, but people are developing a taste for Pepperjack, Parmesan and Tillamook. Burgers with a chipotle sauce grew by 55 percent in the two-year period, while those with an aioli, or garlic mayonnaise, grew by 33 percent. "The burger is an American classic, right up there with mom and apple pie," said Michele Schmal, vice president of foodservice product management at the NPD." mysanantonio.com
VIDEO OF THE WEEK
Here’s a video of Chicago Tribune reporter Joe Gray’s interview with newly crowned "Top Chef" winner Stephanie Izard.
RECIPE OF THE WEEK
From Amy Stumpfl of the Nashville City Paper. From Jeremy Barlow, chef/owner of Nashville’s Tayst (2100 21st Ave. S., 615-383-1953): "This dish was brought about during one of our playful moments. It has evolved through the years depending on which season it is. … The remainder of the dish is a spicy shrimp doughnut and pickled ramps."
BACON AVOCADO ICE CREAM
2 cups bacon, diced very small
8 egg yolks
1 quart half-and-half
3/4 cup sugar
6 avocados, diced small
4 limes, juiced and zested
a pinch of saltRender bacon in 400 degree oven until very crisp, strain off fat and reserve for mix. Keep bacon in towel until ready to use.
Mix half-and-half, sugar and bacon fat in a saucepot and bring to a boil. Whisk egg yolks in a bowl and temper the scalded mix into the eggs, a little at a time until the eggs are incorporated. Add a couple inches of water to the saucepot and place the bowl over it like a double boiler. Cook slowly until the mix coats the back of a spatula without running. Test it by running your finger along the back of the spatula after removing it from the mix. It should create a line that holds for a short period.
While the ice cream is cooking, zest your limes and add the zest to the cooking mixture. Juice the limes and then dice the avocados, placing them into the lime juice.
When the ice cream is finished cooking, pour the avocado with the juice into the mix and beat with a whisk to incorporate the avocado. Place the bowl over another bowl filled with ice while you are mixing and it will be chilled enough to pour into your ice cream machine when the avocado is incorporated. Do not worry about completely dissolving all the avocado ˜ it will finished in the machine.
Spin until it freezes. Fold in the bacon at the very end. Place in freezer.
IEat Blog Highlights
‘Surrender’ to Cheap Trickster’s Pizza
Chicago magazine’s Dish column interviews Cheap Trick guitarist Rick Nielsen, part-owner of Chicago pizza place Piece (1927 W. North Ave.). chicagomag.com
Scottsdale Lands Hollywood Sushi Transplant
The Arizona Republic’s Howard Zeftel reports, "… Hollywood‚s oh-so-cool Sushi Roku ˆ investors include Ryan Seacrest and Tori Spelling ˆ is finally getting ready to unveil a 
Scottsdale branch later this summer, probably in August. Set in the new, boutique W Scottsdale Hotel, Sushi Roku‚s 6,000 square feet promises to be sleekly designed, with black slate flooring, a curved, grotto-like ceiling and steel staircase leading to a rooftop patio overlooking the pool. Chef Tim Fields, a Boulders resort alum, will be showcasing traditional Japanese fare with modern twists." Sushi Roku (7277 E. Camelback Road, W Scottsdale Hotel & Residences, Scottsdale, sushiroku.com). azcentral.com
‘Top Chef’ Spike Set to Open D.C. Eatery
DCFoodies.com details the upcoming opening of recent ‘Top Chef’ finalist Spike Mendelsohn’s restaurant Good Stuff Eatery (303 Pennsylvania Ave., SE, www.goodstuffeatery.com).
Compiled by Pat Embry, WhereTheLocalsEat.com
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[WEEK of June 9 2008]
Chicago’s Achatz Wins Top James Beard Honor
From Jerry Shriver of USA Today: "Grant Achatz of the Chicago restaurant Alinea, who last year overcame a mouth cancer that threatened his life and his ability to taste, was 
named the country’s outstanding chef Sunday night [June 8] at the 18th James Beard Foundation Awards in New York. Achatz was among more than 50 culinary professionals who won engraved bronze medallions at the gala at Lincoln Center.
The 34-year-old chef, known for his cutting-edge cooking, underwent aggressive chemotherapy last summer and in December announced that his cancer appeared to be in full remission. Joining him among the winners in top categories: Joe Bastianich and Mario Batali, named outstanding restaurateurs for Babbo in New York; Gramercy Tavern in New York, outstanding restaurant; Central Michel Richard in Washington, D.C., best new restaurant; Gavin Kaysen of CafÈ Boulud in New York, rising star (age 30 or under) chef; and Elisabeth Prueitt and Chad Robertson of Tartine Bakery in San Francisco, outstanding pastry chef. Winners in other major categories (for a full list of nominees, visit www.jamesbeard.org):
- Restaurant service: Terra, St. Helena, Calif.
- Wine service: Eleven Madison Park, New York.
- Wine/spirits professional: Terry Theise, Estate Selections, Silver Spring, Md.
- Great Lakes region chef: Carrie Nahabedian, Naha, Chicago.
- New York chef: David Chang, Momofuku Ssam Bar, New York.
- Southwest chef: Lachlan Mackinnon-Patterson, Frasca Food and Wine, Boulder, Colo.
- Mid-Atlantic chef: Eric Ziebold, CityZen, Washington, D.C.
- Northeast chef: Patrick Connolly, Radius, Boston.
- South chef: Michelle Bernstein, Michy’s, Miami
- Pacific chef: Craig Stoll, Delfina, San Francisco
- Midwest chef: Adam Siegel, Bartolotta’s Lake Park Bistro, Milwaukee
- Northwest chef: Holly Smith, CafÈ Juanita, Kirkland, Wash.
- Southeast chef: Robert Stehling, Hominy Grill, Charleston, S.C.
Food & Wine Names Best New Chefs 2008
From "Food & Wine" magazine’s newly released July issue: "Twenty years ago, we picked our first Best New Chefs, which included future megastars Daniel Boulud and Thomas Keller. We’re sure this year’s winners will make us as proud as any of those who have preceded them. These cooks come from all around America, from California to Missouri to Vermont–and include two from Chicago, two women and a chef at a vegetarian restaurant." Here’s the 2008 list of Best New Chefs:
- Jim Burke: James, Philadelphia
- Gerard Craft: Niche, St. Louis
- Tim Cushman: O Ya, Boston
- Jeremy Fox: Ubuntu, Napa
- Koren Grieveson: Avec, Chicago
- Michael Psilakis: Anthos, NYC
- Ethan Stowell: Union, Seattle
- Giuseppe Tentori: Boka, Chicago
- Eric Warnstedt: Hen of the Wood, Waterbury, VT
- Sue Zemanick: Gautreau’s, New Orleans
Zagats Pull Survey Off the Market
From The New York Times’s Michael J. de la Merced: "Zagat Survey, publisher of the popular user-generated reviews of restaurants, hotels and other leisure businesses, has ended its effort to sell itself, the company said June 5. "While we considered some very attractive options, given our company’s strong performance and continued momentum and in light of the current economic climate, we have decided to continue to grow our business organically," Tim and Nina Zagat, the companyís founders, said in a statement. The Zagats put the company up for sale in January. At the time, people briefed on the company’s finances suggested that it could be valued at more than $200 million, but would-be buyers appeared to balk at the price." nytimes.com
VIDEO OF THE WEEK
From Jeff Houck’s The Stew blog in The Tampa Tribune reports on Michael Stern, co-author of the landmark culinary travelogue "Roadfood" with his wife, Jane, who are celebrating the 30th anniversary of its publishing. Hungry for more? Hereís a video of the Sterns vising the home of the original hamburger, Louis Lunch in New Haven, Conn. (Cool tidbit youíll see: All of the burgers are cooked vertically):
RECIPE OF THE WEEK
Adapted from celebrity chef Mario Batali’s new cookbook "Italian Grill." Batali won a James Beard Foundation award as Outstanding Restaurateur (with partner Joe Bastianich) at the annual James Beard Foundation Awards Sunday night, June 8, in New York CITY
GRILLED CHICKEN THIGHS WITH SUGAR SNAP PEAS
(Serves 6)
6 cloves garlic, crushed
6 tablespoons olive oil
4 anchovy fillets, drained
1/2 cup chopped fresh Italian parsley
2 cups fresh bread crumbs
12 skinless, boneless chicken thighs
1 pound sugar snap peas, trimmed
3 shallots, sliced 1/4-inch thick
1/2 teaspoon anchovy paste
2 jalapeno peppers, stemmed, seeded, and coarsely chopped1. In a food processor, combine the garlic, 4 tablespoons of the oil, anchovies, parsley, and bread crumbs. Pulse until the mixture is almost smooth.
2. In a large roasting pan, sprinkle the chicken thighs with the bread crumb mixture, turning to coat them all over. Arrange in a single layer and refrigerate for 15 minutes.
3. Bring a saucepan of water to a boil, drop in the sugar snaps and cook for 30 seconds. Drain and transfer to a bowl of very cold water.
4. Prepare a gas or charcoal grill for indirect grilling (one side should be hot, the other cool).
5. Place the chicken thighs on the cooler part of the grill, cover with the lid, and cook, turning once, for 15 minutes on a side, or until the chicken is cooked through.
6. Meanwhile, in a large skillet, heat the remaining 2 tablespoons of oil over medium heat. Add the shallots and anchovy paste. Cook, stirring occasionally, for 5 minutes or until the shallots soften. Add the sugar snaps and cook, tossing them, just until they are heated through.
7. Arrange the sugar snaps on a platter. Set the chicken on top. Sprinkle with jalapenos.
IEAT Blog Highlights
Wolfgang Puck to Open Dallas Restaurant
The Dallas Morning News’s Joyce Saenz Harris reports, "Superstar chef Wolfgang Puck is the big name behind the new restaurant and catering operation that will be a major attraction of the restored Union Station and Reunion Tower at the Hyatt Regency Dallas. The 1916 landmark railroad station will reopen in the southwest corner of downtown Dallas by the end of 2008, and when it does, Mr. Puck’s catering operation will oversee events in the Grand Hall on the second level." dallasnews.com
Country Transplant Jessica Simpson Loves Flapjacks
IN THE NEWS: In coverage of the opening night of the annual CMA Music Festival in Nashville, CMT.com’s Edward Morris writes, "Singer-actress and country newcomer Jessica Simpson came out between acts to greet the fans. She said she hoped to be playing the festival next year "and the next and the next" and remarked that she should have made the country album she’s currently working on six years ago. Simpson also revealed, at the host’s urging, that Pancake Pantry is her favorite Nashville restaurant."
Former Oprah Chef Opening D.C. Eatery
The Washington Post’s Tom Sietsema reports that two-time James Beard Foundation award winner and former Oprah Winfrey chef Art Smith (Table 52 in Chicago) is set to open his new restaurant, tentatively named Art and Soul, in August in the new, 343-room Liaison Capitol Hill, an Affinia Hotel (415 New Jersey Ave. NW). washingtonpost.com
Compiled by Pat Embry, WhereTheLocalsEat.com
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[WEEK of June 2 2008]
America’s Most Junk Food-Obsessed Cities
From OKC Talk (www.okctalk.com/food-court): Craving a Twix bar? If you live in Oklahoma City, chances are you’re in good company. It tops the list of American cities with residents that buy the most junk food per capita. Pittsburgh, Memphis, Little Rock, and St. Louis round out the top five. To find others– Minneapolis, Milwaukee, Birmingham, 
Indianapolis and Nashville, among them — data was consulted from The Nielsen Company, a New York-based market research firm.
The data covers 52 Nielsen Scantrack markets for the year ending March 22, 2008. It ranks each market by Category Development Index (CDI), which is the percentage of category sales in a market divided by the percentage of all commodity volume for a market, times 100. An index between 80 and 120 is generally considered average. An index of 120 or more is above average for a market its size. An index of 80 or less is below average for a market its size.
Of the 52 markets tracked, the top five was composed of cities in the Midwest and South. Pittsburghers, for example, scream for ice cream. This city was rated No. 1 in the category, with a CDI of 142. Oklahoma City ranked in the top 10 of all eight categories surveyed. Folks in the area like all sorts of junk food, but they’re particularly keen on snacks like potato chips and pretzels, as well as cookies and ice cream. In these categories, the market ranked Nos. 1, 2 and 2, respectively. Eating habits like these might be contributing to the city’s 27.5% obesity rate.
Fryer Grease Flying the Coop
Fast-food chains around the country don’t need to worry about protecting their cash registers from burglars, since it’s the fryer grease they’re after these days. www.nytimes.com
VIDEO OF THE WEEK
From Menu Pages Chicago, "In honor of the recent National Waiters and Waitresses Day, we present "Waiters Who are Nauseated by Food," a skit from the Dana Carvey Show featuring Stephen Colbert and Steve Carell way back in the mid-1990s. On this day in which we honor those who bring us our food in restaurants, let’s all thank God that they don’t act like this pair. Waiters who are Nauseated by Food [YouTube]
RECIPE OF THE WEEK
From MSP St. Paul magazine’s Karl Lichtfuss www.mspmag.com
JOE’S GARAGE’S SPICY ASIAN PORK BURGER:
Pork Burger:
2-1/2 lbs. coarsely ground pork
2 T. minced fresh garlic
2 T. minced fresh ginger
1/3 c. soy sauce
1 T. garlic chili paste
2 T. chopped fresh mintRoasted Red Bell Mayonnaise:
1 r