It’s a good bet that following any disaster around the world no matter how far-flung, those jumping into action immediately after first responders are the chefs and volunteers of World Central Kitchen.
This global nonprofit was founded in 2010 by renowned Chef Jose Andres, who has a roster of restaurants around the United States.
After jumping into action to cook in Haiti after a devastating earthquake, he got the idea to create the organization. Since then, WCK has mobilized to serve more than 300 million meals worldwide.
Andres never expected that people would want recipes for the food served under those circumstances, he writes. But plenty did.
That’s what prompted “The World Central Kitchen Cookbook” (Clarkson Potter), of which I received a review copy. It was written by Andres and World Central Kitchen; with Sam Chapple-Sokol, editorial director of the Jose Andres Group.
All proceeds from the sale of the book will be donated to WCK’s emergency efforts.
When Madcap opened in 2017 in San Anselmo, I considered its then eight-course $80 tasting menu a bargain.
Fast forward to six years later when I dined a few weeks ago, and that opinion still holds. The price tag may have risen to $140, but it’s still quite reasonable in the world of lofty tasting menus.
Especially when you consider that the restaurant’s owner and executive chef is Ron Siegel, who was not only on the opening team of the French Laundry, but went on to head the kitchens at San Francisco landmarks Charles Nob Hill, Masa’s, Michael Mina, and the Ritz-Carlton. Not to mention that he triumphed as the first American chef to trounce an “Iron Chef” on the original Japanese cooking competition show.
Madcap is a warm and welcoming family affair with Siegel’s wife Kimberly running the front of the house, and son Dillon now director of wine and beverages.
By now, we all know how to waffle stuffing or mashed potatoes to crisp up and give new life to leftover sides, especially the day after Thanksgiving.
But “Crispy Potato Waffles” are novel, because they get their start with raw russets, meaning you can skip the step of making mashed potatoes altogether.
I think it results in waffles that taste even more potato-y, too.
The recipe is from the unique “Homage” (Chronicle Books, 2022), of which I received a review copy. It’s by Chris Scott, a “Top Chef” finalist and New York-based chef who’s the owner of Butterfunk Biscuit.
Scott recounts his family’s journey over seven generations, from his great-great-grandmother who was enslaved in Virginia in the mid-1800s to his great-grandmother who migrated to Pennsylvania after the Emancipation Proclamation, and his grandmother Nan who instilled in him a sense of discipline and an unbridled passion for cooking, to finally to his own upbringing in Pennsylvania Amish country and eventual ascendant culinary career in New York.
Lahaina, Maui, HI — If you’re lucky enough to be on Maui from now through Saturday, you can enjoy the inventive dish that landed Assistant Executive Chef McKenna Shea of Pacifico On The Beach victory on the Food Network’s “Chopped” last month.
For the past month, the inviting beachfront restaurant has featured that special abalone salad that helped her trounce three other chefs and score the $10,000 prize.
Admittedly, she was initially befuddled upon opening up the mystery basket to discover abalone and ube cheesecake. Who wouldn’t be, right?
Not only that, she had never worked with abalone before. But harnessing the skills she’d learned from her mentor, Pacifico’s Executive Chef Isaac Bancaco, she set to work.
Visiting Maui last month, I had a chance to dine at Pacifico, a 28-year-old restaurant that Bancaco was hired to revamp a year ago. Don’t be surprised if some of the fresh catch of the day was actually caught by Bancaco, who’s an avid fisherman, too.