Chez Panisse Responds to Michelin Snub“Although Ms. Waters respects the traditions upon which the Michelin Guide bases its awards, she acknowledges that they aren’t the same traditions upon which Chez Panisse has built its reputation and success over the years.”
Calling All Casseroles; Jonathan Waxman to Cook Southern on the UWSGreenpoint: Casserole fanatic turned cookbook author Emily Farris is hosting a cook-off at Brooklyn Label on October 16. Register now! [Brooklyn Based]
Midtown East: The Tao formula should fit right in on Lincoln Road in South Beach. [Down by the Hipster]
Tribeca: Bubby’s owner Ron Silver is finally giving up his pie recipes in a cookbook out this month. [NYS]
Upper West Side: Barbuto chef-partner Jonathan Waxman turns to southern fare this fall when he opens Madaleine Mae on Columbus Avenue at 82nd Street. [NYT]
West Village: In comparing Bay Area restaurant trends to those in New York, critic Michael Bauer concedes: Blue Hill chef Dan Barber “does Chez Panisse one better by growing most of the food at his farm in Hudson Valley.” [Between Meals/San Francisco Chronicle]
Excuse Me, But Craft Didn’t Start the FireDear Grub Street,
I read what you wrote about Craft’s ingredient-centric influence the other day, and I think you’re way off. Didn’t you ever hear of Chez Panisse, Alice Waters’s hugely influential Berkeley restaurant? Is it gauche for American cuisine to have a history longer than fifteen minutes? Or is this a New York thing? I’m seriously asking, as a former Bay Area resident who feels that some of the food values of that region aren’t fully appreciated here — or, if they are, they get fetishized as new discoveries.