FR Interview

Here’s To Not Shutting Up: How Humble Brooks Headley Blew Up Cookbook Publishing

Del Posto pastry chef wrote a memoir, with benefits
Oct 16, 2014 9:00 am

Brooks Headley's new cookbook is a memoir half-disguised as a cookbook with guest essays from Sloane Crosley and Robert Sietsema, and photography from Tamara Shopsin. For the photos think less soft-focus panna cotta, more fisting of a large filone. Just go buy the book and put it on your nightstand. You will laugh a lot. Also, you will learn a bit. And, in fact, we learned a bit too during our talk. Here are some highlights.

Josh Ozersky Is The New Restaurant Editor At Esquire. Script, Flipped.

He names The Cecil New Restaurant of the Year
Oct 14, 2014 9:00 am

“The way that people feel about Game Of Thrones, or the Dune books or Firefly — the way people feel about Alan Moore or George R. R. Martin – I feel that intensely and that ardently about the important figures in the chef world,” says a voice on the other end of the receiver while Sparklehorse plays in the background. Ladies and gentlemen, Josh Ozersky has stepped up to the soapbox (upon our invitation). Here's our colorful interview with the colorful critic.

How Chris Shepherd Went From Tailgating Master to Legit Stadium Chef

Underbelly's king talks outposts at NRG Stadium
Sep 11, 2014 1:00 pm

Chris Shepherd is a big fan of the Houston Texans. So much so that the acclaimed chef behind Underbelly used to cook up delicious tailgating food for friends and fellow fans in the parking lot before games. Then, a funny thing happened. Word got out one of the city's best up-and-coming chefs was turning out refined bites within view of the AFC South team's stadium, he was approached by the team to turn his tailgating operation into a second outpost of Underbelly. This season, he opened inside NRG Stadium. Football food just took a bold leap forward. 

12 Things You Can And Should Learn From Jonathan Waxman

Seasoned chef goes big in 2014, shares wisdom
Sep 3, 2014 10:00 am

Jonathan Waxman should be angry, furious, enraged. He's the guy who pretty much every chef in 2014 should be bowing down to, saying you did it first, Chef; he's the guy who should have his own splashy food TV show, rather than just occasionally appearing as a wise Jedi sidekick or a professorial judge; he's the guy who long ago realized that there are some serious parallels between food and rock. And yet here he sits on a sunny NYC morning at his neighborhood stronghold Barbuto, looking blissed out, just now having his, well, moment in the sun.

New York City's Sisha Ortuzar Is One Crafty Chef

The man behind 'wichcraft and Riverpark, revealed
Jun 25, 2014 9:00 am

Here, Sisha Ortuzar of Craft Restaurant Group tells us how he managed to get David Chang, April Bloomfield, Marco Canora, Bill Telepan, Anita Lo and others to stump for sustainable seafood the night after the Beards this past May, and discusses the growth of 'wichcraft, how he built Riverpark's farm and his ongoing relationship with Mr. Top Chef himself. Check it out. 

Pastry Genius Will Goldfarb, Decamped To Bali, Has Some Unfinished Business

It's all happiness and housemade mangosteen bitters
Jun 18, 2014 9:00 am

Among the upscale boutiques of Bali's beachy Seminyak neighborhood, located on the Indonesian island's southwest coast, is sprawling restaurant and bar Ku De Ta. Tourists and locals alike congregate here every evening to watch an exquisite sunset and listen to DJs while sipping Dark and Stormys flaunting large ginger and lime ice spheres. Yet, when night falls, a more sophisticated experience awaits at upstairs boîte Mejekawi. Here, dessert plays a pivotal role on the eight- and 12-course tasting menus, courtesy of Will Goldfarb.

For Brooklyn Butcher Tom Mylan, It’s Grill Big Or Go Home

On the pleasure of Vinho Verde, backyard ’96-ers’
May 20, 2014 9:00 am

In the eyes of The Meat Hook owner Tom Mylan, Memorial Day is a big, locally sourced and responsibly raised, deal. We spoke to the Brooklyn butcher about the trouble with grilled octopus (“by and large really gross”) and why traveling to Orange County might just be the key to understanding regional American barbecue. Also, how to do steak for 15.

1 Language Barrier, 4 NYT Stars And 7,000 Reservation Requests Later...

Alessandro Borgognone, man behind Sushi Nakazawa
May 15, 2014 9:00 am

Just like you, Alessandro Borgognone rented the 2011 hit documentary Jiro Dreams of Sushi. Just like you, he dreamed of a day when he could sample Jiro apprentice Daisuke Nakazawa’s famed egg custard for himself. Unlike you, Borgognone is now the man behind New York City’s – possibly the country’s – buzziest Japanese restaurant. The owner of Sushi Nakazawa sat down with us to talk about running the hottest tables in town.

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