Mario Batali, Food Network Split; Vermin at Da Silvano and Peter LugerThe Food Network dumps Mario Batali, and he dumps Iron Chef America in return. [NYP]
Da Silvano‘s media connections won’t keep rat spottings out of the news as Inside Edition will air footage of the vermin tonight alongside similarly damning video of both Peter Luger and Blue Ribbon. [Eater]
“Nobody at the Bryant Park tents has to starve, sleep or stay sober” during fashion week thanks to sponsorships including Eleni’s cookies, Nespresso, and most importantly the entire Spanish wine region of Rioja. [NYDN]
The New York Diet
Designer Lyn Devon Survives Fashion Week With Pizza and the City’s Best
Lyn Devon designed for Ralph Lauren and Zac Posen before starting her own house out of the basement of her Broome Street apartment in 2005, dressing Sarah Jessica Parker and Julia Stiles. Normally she’d be dining out with friends (her fridge holds little more than hummus, ice cream, and beer), but during Fashion Week, twelve-hour workdays rule out anything beyond the occasional late-night decompression session at the local dive bar. Besides “constant coffee and water,” we wondered what else fueled her as she prepared for her show yesterday morning.
The Other Critics
Michelin: Gastronomic Bible Reads Like In-Flight AdvertorialWhen we saw the new Michelin ratings on the Web, before getting ahold of the actual book, we were left scratching our heads. (Read our complaints and suggestions here.) Now that we’re reading the thing, we’re becoming even more confused. This is supposed to be a guidebook? The descriptions are all breezy, self-contained little blurbs which seem more like something you would read in an airplane magazine’s advertorial insert than in the American edition of the oldest and most powerful restaurant guide in the world.
Foodievents
Today: Better Cooking Through ChemistryShirley Corriher, a former research biochemist at the Vanderbilt Medical School, kicks off a series of classes on “The Science of Cooking” tonight at 7 World Trade Center. Science is the next big thing in the food world, we think: More and more people are becoming interested in why things burn, turn weird colors, and cook the way they do. On the highest level, they call this sort of thing “molecular gastronomy,” but it’s basically as simple as high-school chemistry. To RSVP, call Alyssa Zahorcak at 212-298-8616 or send an e-mail here.
Subsequent classes include “The Science of Wine,” “The Science of Beer,” “The Science of Taste,” and “The Science of Cheese.”
“Behind the Scenes: The Science of Cooking,” New York Academy of Sciences, 6 p.m. 7 World Trade Center, 250 Greenwich St., at Barclay St., 40th fl.
Earlier: Spanish Chefs Cook With Dirt, Dazzle Avant-Garde at Weekend Demo
