This pioneer of whole-hog cooking and farm-to-table dining in Portland was one of the first Portland chefs to garner national attention when he won the Beard Award in 2002. Enjoy his still-stellar cuisine at the eponymous Higgins Restaurant downtown.
Q: You say on the onion soup episode of this series that TV was a great vehicle. Do you think that you and Julia were some of the first chefs to show the world that it was a great way to teach cooking
Enter Chef's Unmasked, a benefit dinner that will take place this Saturday, October 28 at the Four Seasons on Lamar Street. From 7 to 10 p.m., seven celebrity chefs from Houston and elsewhere in the United States will meet with guests in a reception-style event and serve some of their most popular dishes to provide support for those victims. All proceeds from the $250 dinner will go to the Houston Hospitality Employee Relief Fund, which was established by Visit Houston and the Greater Houston Restaurant Association.
Other chefs on hand will include Richard Sandoval, who boasts more than 40 eateries from Dubai to Tokyo; Michael Mina, the acclaimed San Francisco chef whose empire now spans more than 30 restaurants; and locals like Danny Trace of Potente, late of Brennan's.
But the 40th annual Chefs' Charity for Children event on Thursday was about much more than just food. It was about a labor of love, presented annually by the superstar chefs of New Orleans, to raise funds for St. Michael Special School, the Catholic school which has educated local children and adults with special needs for more than 50 years.
The event on Thursday at the Hilton New Orleans Riverside drew a crowd of close to 1,000 people who watched each of the dozen or so chefs in attendance prepare one of their dishes. Then the crowd was treated to a buffet lunch sampling each of the dishes.
There was also a special presentation honoring the 40th anniversary, featuring two of the original chefs: Goffredo Fraccaro and Gunter Preuss, as well as former participant Willy Coln, and other longtime supporters. The event was founded by legendary chef Warren Leruth, and his longtime friend, WWL-TV legend Phil Johnson, who devised the event as a fundraiser for St. Michael, the school that was founded in 1965 by Sister Lillian McCormack, S.S.N.D.
The lineup of chefs included: Justin Devillier of La Petite Grocery; John Besh of Restaurant August and the Besh Restaurant Group; Alon Shaya of Shaya and Domenica; Nina Compton of Compere Lapin; Greg Reggio of Zea, Semolina and Mizado; Andrea Apuzzo of Andrea's; David Slater of Emeril's; Tory McPhail of Commander's Palace; The Wong Brothers of Trey Yuen; Leah Chase and Edgar Dook Chase IV of Dooky Chase; and John Folse of Restaurant R'Evolution.
Held at March 16 in the Grand Ballroom at the Hilton New Orleans Riverside Hotel, the program is centered around cooking demonstrations from top chefs (including some chefs who participated in \"Top Chef\"): Andrea Apuzzo, Andrea's; John Besh, Restaurant August (among others in his restaurant group), Leah Chase, Dooky Chase's Restaurant, who was assisted on stage by her grandson Edgar \"Dook\" Chase IV; Justin Devillier, La Petite Grocery and Balise; John Folse, Restaurant R'evolution; Goffredo Fraccaro; David Slater, chef de cuisine of Emeril's; Tory McPhail, Commander's Palace; Greg Reggio, Zea; Alon Shaya, Shaya, Domenica and Pizza Domenica (Shaya had St. Michael Special School student, Jonathan Soriano, on stage to assist him); and the Wong Brothers (James, Frank, John, Tommy and Joe), Trey Yuen, who have participated since the event's second year, and Nina Compton, Compere Lapin, who made her first appearance, and was warmly welcomed.
After the demonstrations were completed, guests then sampled food (served by students from local Catholic high schools), though those who purchased patron tickets went to a separate area where they could also meet the chefs. Attendees could also enter the Table of Treasures raffle; participate in the live auction, helmed by longtime event emcee Eric Paulsen, which included a seven-night stay at Chef Andrea's villa in Capri, Italy, and a tour of the set of NCIS: New Orleans with a walk-on role; win a door prize; or purchase crafts made by St. Michael students or cookbooks featuring recipes from the current year and previous years' events, as well as \"New Orleans Chefs Cookbook\" edited by event co-founder Phil Johnson, showcasing recipes from the event's earlier years.
Chefs' Charity hit a milestone this year: its 40th anniversary. Two of the event's original chefs, Gunter Preuss and Goffredo Fraccaro, were there for the special presentation honoring all of the chefs, including Willy Coln and David Woodward, who had contributed through the years. Others honored were longtime emcee Bill Capo (who just retired from WWL-TV), Tony Abadie and David Blitch. Co-founders Phil Johnson and Chef Warren Leruth were represented by Freida Johnson and Marie Leruth and son Larry Leruth. (The line-up for the first year in 1978 was Louis Evans, Warren Leruth, Chris Kerageorgiou, Myriam Guidroz, Beulah Ledner, Gunter Preuss, Goffredo Fraccaro, Paul Prudhomme, Austin Leslie and Louis Szathmary.)
More than 1,000 attended, including St. Michael School Principal Tish Sauerhoff, Assistant Principal Ann Higgins, event Chairs Dominic Massa, Diane Drez Barnett and Nancy Colomb, Georgine Bienert, Erin Shea-Stahnke, Fred Holley (of Republic National Distributing Company, which provides the wine for the meal), Gary and Martha Solomon with sons Conway Solomon and Sam Mickal Solomon, Vincent Giardina and Lisa Romano (of the Oscar J. Tolmas Charitable Trust), and Jefferson Parish Tax Assessor Tom Capella, whose aunt was school founder Sr. Lillian McCormack. Capella brought Steve Gleason backstage for a special and meaningful visit with some of the chefs.
Since then, his culinary career menu has ranged from being an executive chef at restaurants and yacht clubs, to teaching at schools and small seminars like the one he offered yesterday. Some two dozen people at the library uncovered a few culinary secrets during the free session, including how to manipulate fresh vegetables into a nice centerpiece - and, the knowledge that television chefs have an advantage over chefs who don't have the comfort of commercial breaks.
On 13 May 2010, Soltner, along with other chefs from the French Culinary Institute (now known as The International Culinary Center) (Jacques Pepin, Jacques Torres and Alain Sailhac), prepared a $30,000-per-couple dinner for U.S. President Barack Obama's fund-raiser for the Democratic Congressional Campaign Committee at Manhattan's St. Regis hotel.
Together with husband Karl Allen, Ottolenghi has two young boys \\\\u2013 Max, 9, and Flynn, 7. Does one of the most famous chefs in the world have issues getting his kids to eat good food How do they respond to his vegie-forward feasts
Mike has been one of our amazing, dedicated YEA Camp chefs for 5 years, taking great care of our community. Originally from Dayton, Ohio, Mike spent most of his life in in the Bay Area. He enjoys writing, being a personal trainer, and, of course, cooking.
Rocco DiSpirito, Elizabeth Faulkner, Tregaye Fraser, Alex Guarnaschelli, Antonia Lofaso, Brian Malarkey, Marcel Vigneron and Justin Warner go head-to-head in this tournament to see whose skills have game. Each week the chefs will be put to the test in the grocery store aisles, and the top chefs will automatically move on in the competition, while the bottom contestants will face off in a redemption round. Each week, one chef will check out of the competition, while the others stay for the chance to earn big money for charity.
The addition of Laura Sawicki to the team as culinary director is indeed big news. She is one of Austin's most chronicled chefs, particularly for her work at Launderette. But Oseyo guests will likely be just as energized by a subtle culinary progression involving the entire restaurant team.
Both chefs credit Miller with creating an environment where the entire team has a chance to contribute. Sawicki cites the menu graphics created by staff and the artwork on the walls, made by Miller's husband.
Organizers of the third annual Hawaii Food & Wine Festival, slated for Sept. 1-9, last week announced the lineup for daytime events that offer up-close-and-personal experiences with chefs, farmers, winemakers, and cultural practitioners.
Its superstar chefs are running mess halls. The students at P.S. 234 have migrated to the Village. The celebrities are nowhere to be found. Even in the seventies, TriBeCa living was never this tough.
In an age of superstar chefs and stylish but self-conscious restaurants with $15 appetizers, Moosewood is the opposite. Low key and low priced, the menu is harnessed to taste, quality, and meatless nutrition. As for the 19 owners, they thrive on job rotation as a means of keeping up morale and learning new skills. To them, and their 40 employees, Moosewood is ultimately a \"family.\"
SUNDAY, JANUARY 2[EDITOR'S NOTE: Audio descriptions for tonight's episodes of NEXT LEVEL CHEF, THE SIMPSONS and THE GREAT NORTH are available on the SAP Audio Channel.][EDITOR'S NOTE 2: NEXT LEVEL CHEF will air again on the West Coast from 8:00-9:00 PM PT.][EDITOR'S NOTE 3: THE SIMPSONS and THE GREAT NORTH will air in the Pacific time zone at 9:00 PM and 9:30 PM, respectively, following the encore of NEXT LEVEL CHEF.][EDITOR'S NOTE 4: BOB'S BURGERS and FAMILY GUY will be preempted for the night.] **SERIES PREMIERE**--\"NEXT LEVEL CHEF\" - (8:00-9:00 PM PT ONLY) CC-HDTV 720p-Dolby Digital 5.115 CONTESTANTS FROM AROUND THE COUNTRY PREPARE TO LEVEL UP THEIR COOKING SKILLSON THE ALL-NEW SERIES PREMIERE OF \"NEXT LEVEL CHEF\" SUNDAY, JANUARY 2, ON FOXSeries Makes Time Period Premiere Wednesday, January 5 on FOX!NEXT LEVEL CHEF is the next evolution in cooking competitions, as Gordon Ramsay has designed a one-of-a-kind culinary gauntlet, set on an iconic stage like you've never seen. Over three stories high, each floor contains a stunningly different kitchen. From the glistening top floor to the challenging bottom of the basement, the ingredients will match the environment, because Ramsay believes the true test of a great chef is not only what they can do in the best of circumstances, but what kind of magic they can create in the worst! The very best line cooks, home chefs, social media stars, food truck owners and everything in between will compete against one another with the goal of becoming the food world's newest superstar! Joined by two elite names in the food world, chefs Nyesha Arrington and Richard Blais, Ramsay and his co-mentors will leave no stone unturned, as they each recruit a group of the talented chefs and take them under their wings. Only one can walk away with a life-changing $250,000 grand prize and become a NEXT LEVEL CHEF on the all-new \"Welcome to the Next Level\" series premiere episode of NEXT LEVEL CHEF airing Sunday, Jan. 2 (8:00-9:00 PM PT ONLY) on FOX. (NLC-101) (TV-14 D, L, S, V) Host: Gordon Ramsay Co-Mentors: Nyesha Arrington, Richard Blais Share 59ce067264