The Malaysian Insider :: Food
The Malaysian Insider :: Food |
| San Francisco retains reputation for fine dining in Michelin ranking Posted: 22 Oct 2013 06:45 PM PDT The French Laundry and The Restaurant at Meadowood, in the wine-producing Napa Valley, north of San Francisco, were awarded three Michelin stars, signifying exceptional cuisine, in the Michelin Guide San Francisco Bay Area and Wine Country. Michelin, founded in France, rates restaurants in 23 countries. Its stars have become an internationally recognised sign of quality dining. Michael Ellis, international director of the Michelin Guides, said The French Laundry and The Restaurant at Meadowood, showcase the best of the region's dining scene, which has "a melting-pot outlook that combines the great produce and raw materials you find in California". The restaurants' tasting menus start at more than US$200 (RM630) a person. The French Laundry has earned three stars since Michelin started its list of top San Francisco area restaurants in 2006. Quince rose to the two-star category for its "excellent cuisine, worth a detour", according to Michelin, bringing the number of two-star restaurants to seven. Baume, Benu, Coi, Manresa, Saison and Atelier Crenn retained their two-star status from the previous year. Michael Tusk, Quince's executive chef and owner, earned praise from critics and diners for his Italian and French-inspired dishes. In the one-star category, Michelin added State Bird Provisions. The eatery won the best new US restaurant prize from the James Beard Foundation in May. Opened in 2011 by the husband-and-wife team of Stuart Brioza and Nicole Krasinki, it was noted for its mix of small contemporary American dishes served Chinese "dim-sum" style. It was one of the 29 restaurants in the San Francisco Bay area that earned one star in the 2014 guide. Due to its popularity, the restaurant was closed this summer to expand and renovate. "Despite adding tables and space, the wildly popular restaurant will remain a tough ticket thanks to the delightful staff and the inventive and masterful rotating dishes," Michelin said in a statement. Five one-star restaurants from the previous year, Alexander's Steakhouse; Frances; La Costerna; Masa's and Redd, fell off the list this year. Although San Francisco has its staple of fancy restaurants, more affordable restaurants are popular. "The trend for more casual, good-value-for-money dining continues to surge ahead." Ellis said. Reflecting this demand, the latest guide included 83 restaurants in its Bib Gourmand category. These restaurants offer two courses with a glass of wine or dessert for US$40 (RM126) or less per person. – Reuters, October 23, 2013. |
| Former radio DJ puts global spin on comfort food Posted: 22 Oct 2013 04:33 PM PDT Anderson's taste for global cuisine dates back to her childhood in Germany, where her father was posted with the US Army for three years. She continued her travels after joining the US Air Force as a broadcast journalist and radio disc jockey while stationed in Seoul, South Korea. After leaving the military Anderson moved to New York City, opened a catering company, and landed a television cooking show, Cooking for Real, on the Food Network. The 38-year-old who was born in Baton Rouge, Louisiana, spoke about her passion for food, adding personal stories to her recipes and tips to jazz up her dishes. Q: What is the one thing that you want people to take away from the book? A: That it's easy. It's simple. It's not intimidating. The reason why I told a little personal story with every recipe is that every time you eat (you should) think about life and make it a moment. Q: What are the most under-used ingredients in the home kitchen? A: Any kind of soups and stock. There are a lot of recipes that call for water, which you use for flavor for making rice. When you have pasta that has tightened up after sitting in the fridge after two days, you could loosen it up with stock. Why use water? I think stock is everything. If you don't have anything to marinate, you could marinade some chicken in chicken stock, which is made with vegetables and aromatics. Q: How has your family inspired your love of food? A: The kitchen was the heart of the house. I know it was my mom's laboratory. When she is in the kitchen, you leave her alone so she could work her magic. Then all of a sudden she would say, 'It's time to eat.' I heard that every night. When we went out to eat, it wasn't for mommy to take the night off, if was for her and daddy to try something new. For me, the kitchen is really important, mostly because it was the was the same everywhere we moved. When we moved it, it was the first thing we would unpack because it was the most important. Growing up and sitting at the dinner table, the conversation was usually about the food. Q: Describe your career change from being a radio host to a television chef. A: In a word, it was scary... When I left radio, radio wasn't done with me. I wanted to chase down this career in food, but I wasn't getting jobs in food. I was getting offers from radio. It took a lot for me to say no. I did a lot of side jobs. I worked at a kennel. I worked in a loan company. I did those things because I knew they would make me totally uncomfortable. They would make me focus on what I really wanted to do. Q: Based your own experiences, any career advice? A: It's a cliché but you have to be willing to do it for free. You are asking people to take a chance on you. You've got to show you believe in yourself. – Reuters, October 23, 2013. |
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