Posts tagged with food
Cooking with Harry’s Pizzeria: Short Rib Casserole
“People would show up early. In Miami, that’s quite an accomplishment.”
It takes a lot to surprise Miami chef and restaurateur Michael Schwartz these days. With four restaurants in his portfolio, and a fifth — a more formal room with an old Florida atmosphere called The Cypress Room — just open, he’s a pretty unflappable guy. But Harry’s Pizzeria, the affable, overachieving middle child in his family of restaurants, has the ability to confound expectations — even those of its owner.
Table Manners: Turning Restaurant Stationery into Art
When New York-based artist Jay Batlle dines out, he’s still on the clock. Of course, he’s at the restaurant to feast and imbibe and commune with friends. Upon the meal’s consummation, however, he poses a question he’s been regularly asking restaurant staffers for the past decade. They oblige, and a blank sheet of the venue’s stationary is carefully placed in his hands. He’ll return home, and on it, in watercolor and pen and wine and coffee grounds, he’ll express his thoughts — on the evening, the atmosphere, the idea of decadence and societal consumption and what fine dining has become.
Batlle (pronounced “Battle”) chronicles this gastronomic collection, The Stationery Series, on his tumblr, Restaurant Restaurant. He eventually plans to turn it into a three-volume book, but he’s not stopping anytime soon. Here, we talk to the artist about New York cuisine, Balthazar, and pouring wine down the drain.
At Dirty & Rowdy, California Wines Made Simple
This story was co-published in partnership with Bon Appetit.
One late, breezy Southern evening in 2009, Hardy Wallace — a Massachusetts-born oenophile, working in marketing at Kodak — was sitting at his desk when the phone rang. It was his boss, who was deeply sorry to inform Hardy that times were tough and — like most of his marketing pals at an already troubled Georgia company — he was going to be let go. Hardy vividly remembers the call — his manager’s sympathetic tone, his own ‘thank you’ back to a company he’d been a part of for years. “And then I told him, this was the best day of my life.”
The Hot ‘n Dog: Where Franks & Comics Collide
Shorty after 3pm each weekday, kids from two Toronto grade schools hang out at a tiny neighborhood hot-dog joint. This is the Hot ‘n Dog, where the specialty is toppings. Lots and lots of toppings. Behind the counter is Keith Jones, a cartoonist (and hot dog connoisseur) responsible for graphic novels like dystopian pet epic Catland Empire and abstract-ish activity book Colour Me Busy. Jones loves comics, frumpy cartoon animals and filling up spaces — interests that synced with a Toronto entrepreneur who, a year ago, decided to open a hot dog shop. Now co-owner, Jones is dressing $2 hot dogs with comic artistry, along with toppings (100 of them in all) that range from wasabi to flaxseed to rainbow sprinkles. We asked Jones about renovations, post-apocalyptic BBQ cars and, of course, hot dogs.
This is kind of an odd place for a comic artist to end up. Do you have any particular feelings toward hot dogs?
I think hot dogs are hilarious. As a kid, they were one of my favorite foods. I like that you can decorate them, just put junk on them. A hundred different things. I made a great dessert dog just the other day. It had two different kinds of jam, chocolate chips, marshmallows, pretzels and bacon bits, maple syrup. Then I mixed in Hickory Sticks and graham crackers. It looked insane. Also I made a chili cheese dog with 10 different things on it for fun. Supposedly, there are kids who have come in here and gotten all 100 toppings on their hot dogs. I haven’t done that yet.
Cooking with the Mermaid Inn: Lobster Knuckle Escargot
"You just twist here, pull there, and crack it open," says Michael Cressotti, executive chef at Manhattan seafood spot The Mermaid Inn, tossing the limp shell of a butchered lobster aside. He slides one blade of a kitchen shear into the joint between the claw and leg and slices the hard shell open, exposing the pearlescent meat within. “See, this is the knuckle,” he explains. “Simple.”
Recreating a Classic Soup with Food52
Merrill Stubbs and Amanda Hesser — writers, editors, and testers of all things gastronomic — were dissatisfied with the online recipe world. All available sites, they felt, were rigidly didactic; searching for recipes was a lonely, solitary experience. So after spending five years testing and editing the cornucopia of recipes that became The Essential New York Times Cookbook, these two friends decided to fill the internet void with an online food community called Food52. Now in its third year, Food52 provides recipe instructions for gourmands of all grades; on it, users can create and test their own favorites for all to see. It also provides a creative way to remake some of those old recipes you’ve had lying around the kitchen. We asked Stubbs to recreate one of her favorite classics: