In her memoir, Workhorse, Reed shares what it was like working for the hottest NYC restaurant partnership at the peak of its celebrity.
Tag: Mario Batali
Oleologist Nicholas Coleman wants you to think differently about this ubiquitous ingredient, and for good reason.
Dinner with Frank Bruni, a discussion about community organizing through food, a zine fest and more.
New York celebrities and food luminaries are lining up against fracking in the city’s watershed, including a new coalition of food and drink businesses formed to push elected officials to ban fracking in the state, and to send a message to the whole nation.
The FDA wants genetically engineered salmon on the dinner table, but top chefs won’t bite.
David Pasternack, who since 2000 has been executive chef and co-owner of one of New York’s most celebrated seafood institutions, is not the kind of cook who is tempted by celebrity or stage lights, unless they’re to help him find the right lure in a tackle box in the dark of the early morning sea.
This summer the chefs from Mario Batali’s restaurants will demonstrate that fine dining–and we’re talking the multi-course, al fresco type often reserved for date nights away from the kids–can be a family affair, too.
It might not be true that Gov. Cuomo will stop plans for fracking in New York State if he receives a million letters against the natural gas drilling technique, but the rumor is good news to folks like Doug Wood, who launched amillionfrackingletters.com back in September. The site was set up to send hundreds of letters to Albany (and as many phone calls, with luck) urging the Governor to ban hydraulic fracturing, known as fracking. Wood runs the Port Washington, Long Island-based nonprofit Grassroots Environmental Education with his wife Patti, and fracking has long been one of their touchstone issues. He got the idea for the campaign from a random comment likely made in jest from a Cuomo staffer.
On Wednesday night, at Guastavino’s under the 59th Street Bridge, we tasted the new face of Italian food in New York, like salumi from Cesare Casella of Salumeria Rosi. What tied all these dishes together wasn’t just their Old World inspiration, but their locavore sensibility: They were all made from mostly New York grown ingredients: In fact this batch of sopressatta was Casella’s first made with Empire State meat.
Starting this Saturday and running through September 25, The New York Botanical Garden is hosting Mario…
