interviews

Eric Giannettini Is The Guy To Know In Cassis. And You Need To Go.

Provençal city is a short hop from Marseille
Dec 12, 2014 10:00 am

Since arriving from Naples in 1850, Eric Giannettini’s family has run a small seafood business just off the docks of Cassis, a postcard-worthy inlet lined with single-engine fishing boats and a maze of terra cotta-roofed houses. Giannettini is a funny guy and speaks great English, and when we met at his market-turned-restaurant La Poissonnerie, we got to talking about his special little place in the universe.

Paris, 1910. It’s The Inspiration For Grant Achatz's French Bistro Menu At Next.

The rotating restaurant focuses on France in 2015
Dec 9, 2014 10:30 am

The team behind Chicago’s innovative rotating-theme restaurant Next announced the three new concepts for 2015 last week — including Spanish tapas and a wine-centered concept called “Terroir.” But since it’s French Week here at Food Republic, our interest specifically piqued when we heard French Bistro cuisine will take the first rotation of the year.

Jay Rayner Wants You To Reconsider Locavorism

And stop the oversimplification of food systems!
Dec 1, 2014 11:17 am

From Mark Bittman to Dan Barber to Mario Batali, leading American thinkers, writers and chefs suggest that the best way to eat right is to know your farmer. To embrace locally grown and produced ingredients. To shop at your local greenmarket when possible. Jay Rayner, however, has a different take on the subject. Jay who?

Jesse Schenker, A Man of Extremes

Chef has written one hell of a kitchen memoir
Nov 25, 2014 10:00 am

Ten years ago, Jesse Schenker sat bloodied in the back of a police car, with track marks in his arm and any number of illicit substances swirling around his system. Now, he’s the executive chef and owner of two Manhattan restaurants, Recette and The Gander. It’s not been an easy run.

Carrie Ferrence And The Neighborhood Grocery Stockbox Fight Food Deserts

Seattle groceries help underserved areas get food
Nov 19, 2014 10:00 am

In Food Republic's new series Game Changers, we take a close look at a few of the individuals working to change the way we view the food industry. Next up is Carrie Ferrence, co-founder of urban community fresh food project Stockbox.

Magnus Nilsson Will Now Tell You Everything You Need To Know About Nordic Cuisine

Plus, famed Swedish chef dishes on upcoming book
Nov 13, 2014 9:00 am

Magnus Nilsson, the rising star Swede whose episodes of Mind Of A Chef are airing through the winter on PBS, joins us at The Breslin in NYC to talk about conceptions and misconceptions about Nordic cuisine, his cooking philosophies, and why he first said no but eventually relented to write what might become the definitive book about Scandinavian cuisine.

At Prune, Gabrielle Hamilton Is Throwing A Party. You’re Just Paying The Bills.

After 15 years, the NYC chef has written it down
Nov 4, 2014 11:00 am

“It’s very back of house,” says Prune chef-owner Gabrielle Hamilton of her new cookbook, running her hands over its soft canvas cover during a recent interview at the East Village restaurant’s downstairs prep kitchen. It is Sunday afternoon, the brunch golden hour, and on the sidewalk upstairs a crowd has gathered, patiently listening for their names. The wait is between 20 minutes and one hour, and most are content to stand patiently in the sun, sipping coffee from to-go cups and awaiting eggs Benedict with golden toasted potatoes rosti. But we're downstairs, getting schooled by the chef.

Vietnamese Food Fan Wayne Coyne On How French Fries Are Like John Lennon

Flaming Lips frontman has a Long John Silver's past
Nov 3, 2014 9:00 am

Touring musicians have a great gig. Rock and roll! It’s doubly great when they’re interested in exploring the international culinary world. We do realize some bands subsist solely on Taco Bell and Coke Zero. Shame on them! There’s Hatch chile to sample in New Mexico. Pappy Van Winkle in Kentucky. Doppelbock outside Hamburg. In Good Food, Rocks, we track down a band member serious about their grub — and who has held a job in the food industry too. Up next, Wayne Coyne of the Flaming Lips.

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