Fusion Cuisine Never Exactly Went Away; Copenhagen’s Noma Sees Huge Demand

Grilled local sardines with Meyer lemon at Camino.
Grilled local sardines with Meyer lemon at Camino. Photo: Carolyn Jung/Food Gal

• Michael Bauer talks with chef Bruce Hill (Picco) about the ways in which ethnic fusion cooking gave way to more integrated and less flashy techniques. [Scoop]

• Food Gal discusses, and photographs, the “comfort” of Oakland’s Camino, where “the ingredients are the celebrities.” [Food Gal]

• A California rice farmer is trying to apply the commercial elements of locavorism and provenance to the product he sells to sushi restaurants, a first for small-farmed grains. [AP]

• What’s with all the weird art at the Latin American Club? [Buzzed]

• When Danish restaurant Noma was named the best in the world earlier this year, they saw a 2,000 percent increase in reservation requests. [WSJ]

• Cookbook author Katie Lee is working on a novel that “has a surfing theme to it and is set in Mexico.” [HuffPo]

• Sears is considering expanding its inventory to include groceries. [Chi Trib]

• Many smaller European airlines still serve in-flight meals for even short-haul flights. [NYT]

• The Food Network has teamed up with Celebrity Cruises to launch “Food Network at Sea,” a seven-night Caribbean vacation featuring cameos from chefs Cat Cora and Aaron Sanchez. [USA Today]