Appetite for Good

Ever wonder how Daniel Boulud does it? With 12 restaurants spanning New York, Miami, London, Vancouver, Beijing and Palm Beach, many may wonder if the more restaurants you have the less time you have to devote yourself fully to each one, thus lessening the quality at any one location.

For Chef Dominique Crenn, executive chef of Luce, a love of food is deeply tied to a sense of sharing and supporting the community from which it comes. Chef Crenn was one of a formidable list of over forty chefs and beverage makers at Plate-by-Plate SF’s annual tasting benefit.

That was the main question on Friday during the “Has the word ‘local’ lost all meaning?” discussion panel during the New York Food and Wine Festival. The panel featured executive chef and co-owner of Blue Hill Restaurant, Dan Barber; restaurateur and Top Chef personality, Tom Colicchio; executive chef of Eleven Madison Park, Daniel Humm; TV personality and executive chef of Butter, Alex Guarnaschelli; and Heritage Foods USA founder, Patrick Martins.

For renowned wedding cake designer Ron Ben-Israel, luxury isn’t only for those who can afford it. As one of the industry’s most creative and skilled cake makers, Ben-Israel’s life-like floral cakes are “designed for elaborate, once-in-a-lifetime events”. Now, hungry New Yorkers can enjoy these sophisticated and lavish confection towers as well.

Chef Masaharu Morimoto entered the room at Comix before the start of his demo at the New York Wine and Food Festival and gave everyone a big thumbs up and a flash of a peace sign. For a man as well regarded in the culinary world, equally for his talent as a masterful chef and his participation in the Iron Chef series, Morimoto was incredibly personable and not at all intimidating.

Thrillist’s 2nd annual Bacon & The Blues was an event that called out to all bacon lovers. It was a night filled with crisp, juicy, delicious pork meat dressed up in savory and sweet ways and washed down with a glass of Coors light. As one chef pointed out to me, light beer and bacon go very well together.

This recipe is not just your average jello shot — I want you to think jello shot with a touch of class and elegance. We’re adults now people. No more jello shots from dixie cups. No more jello shots made from nasty cheap vodka that tastes like gasoline.

With a name like Amber Rose, it isn’t surprising that she’s made a career for herself utilizing the fruits of nature. I discovered Orgo Cosmetics when I was at a wedding earlier this summer.

I’ve had the chance now to go to a few culinary events, and the immediate focus is, rightly, on the food: as it is often said, to “eat, drink, and be merry.” This year’s Plate by Plate SoCal offered guests every opportunity to do just that.

When it comes to food, Chef Toni Willard-Young is a strong believer in the idea that simple, nutritious food can be delicious too. With a focus on farm-to-table cooking, she has a passion for providing her patrons with the best seasonal fruits and vegetables, antibiotic and hormone-free meats, and freshly-caught fish.