Dig into Anthony Bourdain’s easy and classically wonderful wedge salad on Bourdain Day.
I am not normally one to pay much heed to National Fettuccine Alfredo Day, National Onion Rings Day, National Chop Suey Day or any other rather bogus food holiday of the like.
But when esteemed chefs Eric Ripert and Jose Andres declared June 25 to be “Anthony Bourdain Day,” I was all in.
Close friends of the author, chef, television host, cultural pundit, and larger-than-life icon, they wanted to honor Bourdain on what would have been his 63rd birthday. Tragically, the much-loved Bourdain too his own life last year.
“Bourdain Day” was thus ordained to honor a man who traveled the world to parts unknown, and in the process, introduced us intimately to people and places we never would have seen in quite the same fresh, nuanced way.
A sea urchin dish at Angler in San Francisco.
A who’s who of the chef world convened at Dogpatch Studios in San Francisco on Wednesday afternoon for “#50 Best Talks,” organized by — what else — “The World’s 50 Best Restaurants.”
If you follow Michelin rankings and are an avid watcher of Netflix’s “Chef’s Table,” you will easily recognize the names on this panel that was all about “Voices for Change”:
- Gaggan Anand of Gaggan in Bangkok, four-time #1 in “Asia’s 50 Best Restaurants.”
- Virgilio Martinez of Central in Lima, voted “Best Restaurant in South America” four times in a row in “The World’s 50 Best Restaurants.”
- Dominique Crenn of Atelier Crenn in San Francisco, voted “The World’s Best Female Chef 2016” by “The World’s 50 Best Restaurants.’
- Enrique Olvera of Pujol in Mexico City, currently #13 on “The World’s 50 Best Restaurants” list.
- Daniela Soto-Innes of Cosme in New York City, currently #15 on “The World’s 50 Best Restaurants” and winner of the James Beard Rising Star Award.
- Lara Gilmore of Osteria Francescana, currently #1 on “The World’s Best 50 Restaurants” list.
(Left to Right): William Drew, Gaggan Anand, Dominique Crenn, Lara Gilmore, Daniela Soto-Innes, Enrique Olvera, and Virgilio Martinez.
Afterwards, chefs and attendees headed over to Angler, set to open Sept. 25 on The Embarcadero in San Francisco.
Chef Ron Siegel. (Photo by Michael Woolsey for Edible Marin-Wine Country)
It’s guaranteed to be a fun, entertaining time when I’m joined in conversation 7 p.m. April 4 by Chef Ron Siegel of San Anselmo’s Madcap restaurant.
After all, he’s not only witty and tells it like it is, but he was also was the opening sous chef of The French Laundry, and the first American to ever trounce an “Iron Chef” on the original Japanese cooking competition show.
This Commonwealth Club event will take place at the Outdoor Art Club in Mill Valley.
Sweet, savory, and spicy — these aren’t your childhood Cracker Jacks by any stretch.
Juhu Beach Club in Oakland may be shuttered now, but its spirit lives on in “The Juhu Beach Club Cookbook”
(Running Press) by Preeti Mistry with East Bay food writer Sarah Henry, of which I received a review copy.
Mistry has vowed that Juhu Beach Club, which she ran with her business partner and wife Ann Nadeau, will rise again in some form, though details are scarce at the moment.
In any event, you can still enjoy her cooking at her very fun Navi in Emeryville with its unique pizzas, toasts and cocktails.
Born in London and raised in suburban Ohio, Mistry, a former “Top Chef” contestant, is an inventive, inspired cook who is adept at remastering comfort food with bold Indian flavors and flair. On her trips to her ancestral country of India, she fell in love with street food. There’s a playfulness in her food that reflects that.
That’s evident in recipes such as “Shrimp Po’Bhai,” “JBC Fried Chicken & Doswaffle,” “Chai-Spiced Bacon,” and “Bloody Meera.”
Take her “Desi Jacks.” This revved up version of caramel corn is featured at Navi. It’s even free during the daily Happy Hour, 4 p.m. to 6 p.m. daily.
This is a snack that’s sure to get the party started.
Turkey perfect for a small holiday gathering.
Tea for two?
How about Thanksgiving turkey for four?
It can be done — beautifully, and without a lot of hassle, too.
Thanks to Gail Simmons’ recipe for “Pastrami-Style Roast Turkey.”
It’s from her new cookbook, “Bringing It Home: Favorite Recipes from A Life of Adventurous Eating” (Grand Central Life & Style), of which I received a review copy.
“Top Chef” fans, of course, will recognize Simmons as a regular judge on that popular Emmy-winning TV show. She’s also the special projects director at Food & Wine magazine, as well as a wife and mother.
Cooking chops runs in her family, as her mom was a freelance food writer and a part-time cooking teacher. Simmons followed in her footsteps, graduating from culinary school and apprenticing at some of New York’s top restaurants.
Which means, in short, that she knows her stuff. These are recipes that she cooks at home for family and friends, so nothing is overly fussy.