Joyce Goldstein Papers on California Cuisine D-648
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Alum Gail Silverton Operates Gelato Shop in Studio City
Silverton family honors a legacy of Food and Community Page 1 of 5 Categories: COVER STORY Date: Jun 19, 2008 Title: Silverton family honors a legacy of Food and Community BY PAULINE ADAMEK Silverton family honors a legacy of Food and Community The Silverton family legacy connects food and community (R-L: Gail Silverton, Andreas Krankl, Larry Silverton,Nancy Silverton, Joel Gutman). www.robertevans.com Silverton family honors a legacy of Food and Community BY PAULINE ADAMEK The story of the Silverton family is a fascinating tale of how many successful businesses have been developed and nurtured, creating a legacy that entwines food with community. Importantly, these enterprises are driven more by heart than by fiscal reward, and reap greater successes than anyone had anticipated. This tale starts with a benevolent patriarch, Lawrence S. Silverton. A construction lawsuit-attorney, savvy businessman, real estate tycoon and coffee, calligraphy and motorcycle enthusiast, Larry used his business acumen and support to enable his two daughters, Nancy and Gail, to make an indelible mark on the Los Angeles landscape and beyond. Now he’s assisting his six grandchildren in their studies and burgeoning business enterprises. Larry Silverton’s Story: Born in South Dakota, Larry moved to Sherman Oaks and started a family with his wife, Doris. When most mothers in the 1950s were taking advantage of labor-saving technologies, Doris, a journalist and writer, taught her daughters the goodness of lentils, goat’s cheese and a beautifully set table. This gave the Silverton sisters an appreciation of the heart and hearth of family and a desire, later, to create a product and environment that could contribute to the community. -
Catering Menu
Private events and catering Welcome to Soul Taco, a place where food is fun, playful and most importantly, FLAVORFUL. Soul Taco combines Southern cooking, California Cuisine and everyone’s favorite; TACOS ! ! Let our innovative yet familiar flavors dance across the palates of you & your guests and impress them by having the trendiest spot in town cater your event. We offer pickup, drop-off and restaurant buyout options to fit any occasion. E-mail all inquiries to: [email protected] PICK-UP/DROP OFF ADD SOME SOUL TO YOUR LIFE - $12 PP ADD ADDITIONAL TACOS + $2 .50 PP Choose 3 Buttermilk Battered Fried Chicken Roasted Sweet Potato and Black-Eyed Pea (V) Fried chicken, Pickled red onions, avocado, Roasted Sweet Potato and Black-Eyed Peas, Pickled Chipotle BBQ Crema, Agave Hot Sauce, Flour red onions, avocado, cilantro crema, cotija cheese, tortilla crispy yucca, Corn Tortilla Cornmeal Crusted Catfish Cauliflower Gringo (V) Cornmeal crusted catfish, tomatillo salsa, red Riced Cauliflower “beef”, Pico de Gallo, Chihuahua cabbage slaw, Hot sauce aioli, Corn Tortilla cheese cookie, Jalapeno-Lime ranch, Hard Shell Blackened Catfish Corn Tortilla Blackened fish, Black eyed pea & Corn succotash, Chicken Fried Carne Asada cilantro crema, fried yucca, Corn Tortilla Chicken fried steak, Roasted red pepper, Pico de *Oxtail Taco Gallo, Avocado, Hot sauce aioli, Flour tortilla Root Beer braised oxtail, Pineapple-Jalapeno *Low Country Camarones salsa, Chicharrones, Agave hot sauce, Corn Shrimp, Chorizo, Potato salsa, Elote salad, Old Bay Tortilla crema -
The Culinary Institute of America at Greystone Napa Valley, California
Presents 13th Annual Worlds of Flavor International Conference & Festival JAPAN: FLAVORS OF CULTURE From Sushi and Soba to Kaiseki, A Global Celebration of Tradition, Art, and Exchange November 4-6, 2010 The Culinary Institute of America at Greystone Napa Valley, California PRESENTERS & GUEST CHEFS BIOS TARO ABE is the second generation chef of Washoku OTAFUKU, a restaurant that specializes in the regional cuisine of Akita, including ―Kiritanpo,‖ a unique rice pot dish. Chef Abe’s cuisine is representative of this Northern Japan region that is famous for rice farming and sake brewing along with other agriculture, fishing, and forestry. (Akita, Japan) ELIZABETH ANDOH is an American writer and lecturer specializing in Japanese food and culture. She owns and operates ―A Taste of Culture,‖ a culinary arts program in Tokyo and Osaka. Ms. Andoh is the only non-Japanese member of the prestigious Japan Food Journalists Association and also contributes to American publications, such as the New York Times. As a lecturer on historical and cultural aspects of Japanese society and cuisine, she conducts workshops and speaks frequently to industry and general-interest audiences on both sides of the Pacific. Her 2005 cookbook, Washoku: Recipes from the Japanese Home Kitchen (Ten Speed Press) won an IACP Jane Grigson award for distinguished scholarship, and was nominated for a James Beard Foundation award. 2010 Worlds of Flavor Presenter & Guest Chef Biographies Updated August 30, 2010 | Page 1 of 21 Ms. Andoh’s new cookbook, KANSHA: Celebrating Japan’s Vegan & Vegetarian Traditions, will be released by Ten Speed Press on October 19, 2010. Ms. -
California Cuisine
SUMMER 2016 explore California cuisine Discover Central Texas Barbecue Brisket corporate training chefs enjoy a work-life balance sizzle The American Culinary Federation features Quarterly for Students of Cooking NEXT Publisher 18 Consider the Environment IssUE American Culinary Federation, Inc. Environmental responsibility extends to a • sustainable food Editor-in-Chief restaurant’s water and energy conservation. Learn • root vegetables Jody Shee helpful measures that also save money. • home food delivery chef Senior Editor 24 Southern Cuisine Kay Orde The popular regional fare leaves room for local Graphic Designer interpretations for an eclectic cross-section of eateries and David Ristau consumer preferences. Contributing Editors Rob Benes 30 Train Others for Success Suzanne Hall Ethel Hammer Learn why some industry veterans love Amelia Levin the job of corporate training chef, where they work on restaurant openings and Direct all editorial, advertising and subscription inquiries to: then move on to the next project. 18 24 30 American Culinary Federation, Inc. 180 Center Place Way St. Augustine, FL 32095 (800) 624-9458 [email protected] departments Subscribe to Sizzle: 4 President’s Message www.acfchefs.org/sizzle ACF president Thomas Macrina, CEC, CCA, AAC, sees a bright culinary future. For information about ACF certification and membership, 6 Amuse-Bouche go to www.acfchefs.org. Student news, opportunities and more. 10 Slice of Life Anica Hosticka walks us through a memorable day in her apprenticeship program at facebook.com/ACFChefs @acfchefs the University of Notre Dame, Notre Dame, Indiana. 12 Classical V. Modern Sizzle: The American Culinary Federation Quarterly Thomas Meyer and Nate Marsh of Kendall College, Chicago, demonstrate two ways for Students of Cooking (ISSN 1548-1441), Summer Volume 13, Number 2, is owned by the of making Central Texas barbecue brisket and sides. -
WINTER 2020 FOOD PEOPLE BELLYING up Cater to More Than the Bros at the Bar
FOOD FANATICS FOOD FOOD PEOPLE MONEY & SENSE PLUS Peru Now Bellying Up Less is More Critic’s Choice Charting a global course, More than bros at the bar, A money-saving, food waste Words to heed, page 16 page 49 checklist, page 66 page 54 Sharing the Love of Food—Inspiring Business Success ROLL SOUTH WINTER 2020 ROLL SOUTH GLOBAL TAKES LEAD THE WAY FOOD PEOPLE BELLYING UP Cater to more than the bros at the bar. 49 SPEAK EASY Los Angeles Times restaurant critic Winter 2020 Bill Addison on the most exciting USFoods.com/foodfanatics dining city in America. 54 ROAD TRIP! Trek through the Bourbon Trail. 58 Small business is no small task. MONEY & SENSE So Progressive offers commercial auto and business NOW THAT’S EATERTAINMENT! insurance that makes protecting yours no big deal. When diners want more than each other’s company. Local Agent | ProgressiveCommercial.com ON THE COVER 61 Mexican influences reach the South LESS IS MORE when sweet potatoes When it comes to food waste, and masa come together for collard it pays to be scrappy. green wrapped 66 tamales. Get the recipe on page 38. IN EVERY ISSUE TREND TRACKER What’s on the radar, at high alert or fading out? 46 FEED THE STAFF Revised tipping and service fee models address wage disparities. FOOD 52 DROP MORE ACID IHELP Housemade vinegars cut waste Text services provide diners and control costs. another way to order delivery. 4 69 PERU NOW PR MACHINE Peruvian cuisine charts a How to tranquilize the online trolls. multicultural course. -
CALIFORNIA-STYLE WINE COUNTRY RESTAURANTS & FARMERS’ MARKETS a Regional Focus on Enjoying the Artisan Food Trend with Local California Wines
Contact: Communications Dept. Wine Institute of California [email protected] CALIFORNIA-STYLE WINE COUNTRY RESTAURANTS & FARMERS’ MARKETS A Regional Focus on Enjoying the Artisan Food Trend with Local California Wines The popularity of California wine, fresh produce and regional cuisine continues to expand worldwide. For travelers to the state, one of the best ways to discover what’s new in fresh seasonal cooking and dining is to visit California’s wine country. Local restaurants focus on pairing regional wines with natural, farm-grown ingredients, often sourced from community farmers’ markets. These markets reflect the abundance of produce available in the state, as California is America’s top agricultural state, producing 400 plant and animal commodities. There are more than 400 certified farmers’ markets throughout California, many of them in the state’s wine regions. A complete listing is available at http://www.cafarmersmarkets.com. Mirroring the growth in California wineries, California farmers’ markets have continued to rise in popularity over the past three decades. Professional chefs shop alongside domestic consumers, looking for field-ripened fruits and vegetables, fragrant flowers, fresh fish, artisan breads and pastries, plus delicacies such as local olive oils and cheeses. Beginning in 2000, California wine can now be sold at qualified California Certified Farmers’ Markets. Restaurants and consumers alike are aware that more flavorful dishes can be created with heirloom vegetables and products, grown, raised or harvested with the same care that is put into their preparation. Food from local sources also travels from the farm to the plate in a timely manner. The freshness of the ingredients becomes part of the feature of the dish and supports the sustainable concept of “green dining” in that less fossil fuel is used to transport products from the farm to the kitchen. -
Press Release
Press Release August 2019 Master Chefs Wolfgang Puck, Francis Mallmann, Nancy Silverton, Eric Werner, Burt Bakman, Matt Hurley and Hugo Bolanos come together to create an incredible end-of-summer barbecue event The 2019 Visiting Chef Series at Wolfgang Puck at Hotel Bel-Air continues on September 4 with an incredible evening of al fresco family-style dining on the hotel’s front lawn The end-of-summer barbecue extravaganza at Hotel Bel-Air ushers out the festive summer season in style. Master Chef Wolfgang Puck and executive chef Hugo Bolanos, are joined by returning chefs Francis Mallmann (Los Fuegos, Miami, Florida), Nancy Silverton (Mozza Restaurant Group, Los Angeles, CA), Eric Werner (Hartwood, Tulum), Burt Bakman (Trudy’s Underground Barbecue, Los Angeles) and welcomes newcomers Matt Hurley (CUT, Las Vegas) and Ryan DeNicola (Chi Spacca, Los Angeles) for the ultimate barbecue party on the hotel’s front lawn. Also in attendance will be barman Tato Giovanoni, founder of Floreria Atlantico, voted one of the World’s Best Bars. This collaborative culinary event will take place on Wednesday, September 4th at 6:30pm – 9:30pm, with guests dining at communal tables amidst lush hotel grounds and colorful gardens. The dinner, priced at $295 per person, includes select wine pairings from local California wineries. Each chef will showcase their individual approach to barbecue preparation, allowing for a diverse sampling of tastes and cooking techniques. Cinco Jotas will also be at the event featuring 100% ibérico pig. All excess prepared food will be redistributed to those in need through the Chefs to End Hunger initiative, and a portion of the proceeds will benefit Los Angeles Children’s Hospital. -
2010 James Beard Foundation Awards Nominees Announced
FOR IMMEDIATE RELEASE Press Contacts: Willie Norkin / Jessica Cheng / Rachel Millner Susan Magrino Agency Tel: 212.957.3005 Email: [email protected] / [email protected] / [email protected] 2010 JAMES BEARD FOUNDATION AWARDS NOMINEES ANNOUNCED New York, NY (March 22, 2010) – The James Beard Foundation is proud to announce the final nominees for the 2010 James Beard Foundation Awards, the nation’s most prestigious recognition program honoring professionals in the food and beverage industries, taking place May 2 and 3, 2010 in New York City. The nominees were announced this morning at an invitation-only breakfast at the acclaimed Palace Café in New Orleans’ French Quarter, hosted by Susan Ungaro, President of the James Beard Foundation, and Dickie Brennan, James Beard Foundation board member and Managing Partner of the Palace Café, Dickie Brennan’s Steakhouse and Bourbon House. This is the second year that the Foundation has taken its nominations breakfast “on the road” and Louisiana, with its rich food culture and history, was the ideal setting. Nominees In 55 categories were announced in the Foundation’s various awards programs – Restaurant and Chef, Restaurant Design and Graphics, Books, Broadcast Media and Journalism, as well as honorees in a number of special achievement awards categories, including Who’s Who of Food & Beverage in America, America’s Classics, Lifetime Achievement, and Humanitarian of the Year. A complete list of nominees can be found at the end of this release, as well as on www.JBFAwards.com. “Louisiana, a state that has won ten James Beard Foundation Awards in the past, has an incredibly storied food tradition and we were delighted to announce this year’s nominees in New Orleans,” says Susan Ungaro, President of the James Beard Foundation. -
James Beard Foundation Announces 2018 Nominees
James Beard Foundation Announces 2018 Nominees NEW YORK, NY (March 14, 2018) - The James Beard Foundation is proud to announce the nominees for the 2018 James Beard Foundation Awards. The nominees were announced FOR today during a breakfast at Parc by Stephen Starr in Philadelphia, co-hosted by Clare IMMEDIATE Reichenbach, CEO of the James Beard Foundation; and Meryl Levitz, president and CEO of RELEASE ® VISIT PHILADELPHIA . _________________________ Press Contacts: Levitz, along with James Beard Award winner Stephen Starr, represented Philadelphia at the James Beard Foundation event, speaking on behalf of the city and announcing nominees in several categories. Mary Blanton Ogushwitz / Additionally, David Whitaker, president and CEO of Choose Chicago, made key remarks. Jane Shapiro James Beard Foundation executive vice president Mitchell Davis and Anne Quatrano, James Magrino Beard Award winner and chair of the restaurant and chef committee, announced several categories of nominees alongside Foundation CEO Reichenbach. The event was streamed 212 957 3005 [email protected] live on Twitter. William Quinn, executive chef of Parc, prepared breakfast for the event’s [email protected] guests, including Poached Eggs with Piperade and French Feta; Herb-Encrusted Cold- Poached Beef Filet with Watercress-Mint Salad and Horseradish Cream; and Hazelnut Financiers and Miniature Coffee Cakes. Nominees were announced in nearly 60 categories of the Foundation's various awards programs, including Restaurant and Chef, Restaurant Design, Who’s Who of Food and Beverage in America, and Media. A complete list of nominees can be found at the end of this release, as well as at jamesbeard.org/awards. -
The Sixties, Headwaters of the American Rhône
1 THE SIXTIES, HEADWATERS OF THE AMERICAN RHÔNE In a sense, it all begins with the sixties. The sixties give us all permission. Before the decade of the sixties, American culture is narrowly defi ned, restricted by social convention, a fairly rigid Judeo-Christian moral framework, a troubled economic history. Personal expression has been underdeveloped or eff ectively suppressed for close to forty years, laid low by the Great Depression and by the obligations of the Second World War, after which the country clings to safe cultural models for a decade— notwithstanding incursions of fear brought on by a new nuclear reality. Americans do nurse a Bohemian culture, but it is largely a nocturnal phenomenon, limited to coff ee- houses and basement stages. In the sixties, the doors are pried open, American culture embraces possibility. Con- formist models are debunked and devalued. Young people get restless, and demands for freedom of expression push into the mainstream, spurred on by student activism, oppo- sition to the Vietnam War, the Civil Rights movement, the environmental movement, the human potential movement, feminism, and free love sentiments—all contributing to a new spirit of permissiveness, the sense that anything is possible. Psychedelic drugs and marijuana send shock waves through the population, and whether or not you partake of such substances, you can hardly avoid their infl uence on the culture at large. Indeed much of what was once considered deviant, subversive, or dangerous is now actively embraced. With the seventies, alternative lifestyles beget alternative livelihoods. By the end of the decade an entire subeconomy supporting the counterculture has emerged, and as the 3 counterculture expands, so do businesses to support it. -
Democratic Club Readies to Welcome Gascón and Commissioners Next
TUESDAY Train Delay Strictly Business SMPD responds to minor The Power of accident. Advertising. 06.22.21 Page 4 Page 7 Volume 20 Issue 188 Democratic Club readies Biggest-ever Queer Prom to create to welcome Gascón and enchanting evening for LGBTQ+ youths commissioners next week BRENNON DIXSON accomplishing all of the reforms we SMDP Staff Writer elected him to enact, we were thrilled for the opportunity to welcome him The Santa Monica Democratic back to the Club and discuss the Club is set to host District Attorney progress so far,” Katz said, detailing George Gascón and members of the how Gascón has been hard at work city’s newly formed Public Safety implementing policies that promote Reform and Oversight Commission rehabilitation, eliminating cash bail next week for a virtual conversation for non-violent offenses, and ending that will cover efforts to reform the the practice of transferring youths to criminal justice system and local adult courts as well as the use of the police departments. death penalty in LA County. The meeting is set to begin at 7 “With so many issues pertaining p.m. Wednesday, June 30, according to public safety reform at the to Democratic Club President Jon forefront of Santa Monica politics Katz, who said Democratic Club right now, we thought this would members were early supporters be the perfect time to bring him of George Gascón’s campaign for in to discuss these important issues District Attorney last year because pertaining to both criminal justice they supported his push for change. reform as well as public safety “The former DA failed to hold reform,” Katz said. -
Tom Colicchio, Craft, New York, NY 229 Recipe Credits 239 Acknowledgments 240 Forewordmartha STEWART
CONTENTS foreword Martha Stewart 7 Susan Ungaro, President of the James Beard Foundation introduction with Mitchell Davis, Vice President of the James Beard Foundation 8 CHAPTER 1991 & 1998 Wolfgang Puck, Spago, Los Angeles, CA 13 one CHAPTER two 1992 Alice Waters, Chez Panisse, Berkeley, CA 25 CHAPTER three 1993 Larry Forgione, An American Place, New York, NY 37 CHAPTER four 1993 A Tribute to Jean-Louis Palladin, Napa, CA, Las Vegas, NV 48 CHAPTER five 1994 Daniel Boulud, Daniel, New York, NY 55 CHAPTER six 1995 Rick Bayless, Topolobampo and Frontera Grill, Chicago, IL 67 CHAPTER seven 1996 Jeremiah Tower, Stars, San Francisco, CA 77 CHAPTER eight 1997 Thomas Keller, The French Laundry, Yountville, CA 87 CHAPTER nine 1998 Jean-Georges Vongerichten, Jean-Georges, New York, NY 99 CHAPTER ten 1999 Charlie Trotter, Charlie Trotter’s, Chicago, IL 109 CHAPTER eleven 2000 David Bouley, Bouley Bakery/Danube, New York, NY 119 CHAPTER twelve 2001 Patrick O’Connell, The Inn at Little Washington, Washington, VA 129 CHAPTER thirteen 2002 Lidia Matticchio Bastianich, Felidia, New York, NY 141 CHAPTER fourteen 2003 Eric Ripert, Le Bernardin, New York, NY 153 CHAPTER fifteen 2004 Judy Rodgers, Zuni Café, San Francisco, CA 163 CHAPTER sixteen 2005 Mario Batali, Babbo, New York, NY 177 CHAPTER seventeen 2006 Alfred Portale, Gotham Bar and Grill, New York, NY 187 CHAPTER eighteen 2007 Michel Richard, Michel Richard Citronelle, Washington, DC 199 CHAPTER nineteen 2008 Grant Achatz, Alinea, Chicago, IL 209 CHAPTER twenty 2009 Dan Barber, Blue Hill, New York,