Articles in Chefs

With a bit of tahini sauce and pomegranate molasses, even kids love the author's Brussels Sprouts With Panko. Credit: Peter Cassidy

When I first opened the doors to my restaurant Tanoreen 15 years ago, I had a clear intention: offer my diners a peek into the Middle Eastern cuisine I knew beyond falafel and hummus. I also wanted to share a rich, nuanced culinary world that — contrary to popular belief — was more slow food than fast food.

At that time, hummus was not served at cocktail parties with carrot sticks, people didn’t know what tahini was or how to use it. Freekah (smoked wheat) was not proclaimed a “super food” and za’atar and sumac were not the trendiest spices in the land. But to me, these foods were things we consumed and used daily. They were part of the tradition of food in the Middle East that was then unknown in America. I am quite pleased that the Mediterranean diet has become so popular. It’s healthy, fresh and in my opinion, delectable.

But let’s be honest. Most of the popular Middle Eastern dishes that have worked their way through the food chain were, until recently, “fast food” such as supermarket shish kabob carts and hummus party trays. Middle Eastern food is about much more than dips and sandwiches. The spice mixes and the use of fresh vegetables, lean meats, grains and olive oil are all cornerstones.

Our meals, when I was growing up and with my own children, were and remain an active meditation. It’s not “on the go” but rather celebrating slow-cooked food, togetherness, conversation and phones off!

Unlike baking, cooking is not formulaic, even though recipes can feel that way sometimes. I always say two people can make the same recipe, and it will taste completely different. There is a soulfulness in this kind of cooking.

It’s an inner, almost empathetic connection to the people you’re cooking for. The focus is on what really tastes good, and not just on your tongue. It’s also in the emotions and memories triggered as your guests eat the meal you’ve prepared.

Chef and author Rawia Bishara: A great meal is a conduit to togetherness. Credit: Peter Cassidy

Chef and author Rawia Bishara: A great meal is a conduit to togetherness. Credit: Peter Cassidy

Similarly my cookbook, “Olives, Lemons & Za’atar,” comes from that same premise. I want to celebrate the variety of recipes, which are not at all difficult, along with the traditions and memories that come with Middle Eastern food.

Memories of such meals stand like flag posts throughout my life: the first meal I cooked for my husband (stuffed artichoke hearts), our traditional Christmas dinner (roast leg of lamb), my daughter’s favorite breakfast food as a child (potatoes and eggs) and traditional wedding mezzes.

I learned all this from my mother, a schoolteacher and home cook. Technically speaking, she was a genius chef. But her real strength as a cook lay in her ability to make meals that were an extension of her love for her family and guests — of which there were many! Her meals created an environment of warmth, safety, comfort and a total blast for the senses. It was hypnotic, with all your synapses triggered simultaneously.

A snapshot of a favorite meal: a warm winter stew of slow-braised cauliflower and fragrant spiced lamb, served alongside warm rice pilaf and toasted vermicelli noodles, fresh tomato salad with shaved radish and herbs from her garden. There were heaping plates of olives, warm fresh Arabic bread, long thin hot peppers to crunch on. And small plates of hummus and labne, served before the meal but later banished to the outer corners of a table almost wiped clean. Two parents, five children and almost always a guest or two — because if you cook for seven, you are cooking for 10.

Ghada, as we called it, was a refuge. The biggest meal of the day, served in the late afternoon, with dinner usually later and much lighter.

In today’s world, we may seem more connected, but really we’re more disconnected than ever. People click away on their smartphones on the train, walking down the street, at the gym and, yes, at the dinner table.

As a chef, I try to create a cozy bubble-like environment in my restaurant, just as I did in my own home as a mother and wife. Middle Eastern food creates that mood, using dishes that invite connection. A great meal is a conduit to togetherness.

Brussels Sprouts With Panko

Prep time: 15 to 20 minutes

Yield: 6 to 8 servings

Ingredients

Corn oil for frying

4 pounds Brussels sprouts, outer leaves removed, cut in half

1 cup Thick Tahini Sauce (see recipe below)

1 cup lowfat plain yogurt

2 tablespoons pomegranate molasses

2 tablespoons extra virgin olive oil

½ teaspoon finely chopped garlic

1 cup panko (Japanese-style bread crumbs)

Pinch sea salt

Directions

1. Pour ¼ to ½ inch corn oil in a large skillet and place over a high heat until hot. To test the temperature, slip half a Brussels sprout into the pan; if it makes a popping sound, the oil is hot enough.

2. Working in batches, fry the Brussels sprouts, turning occasionally, until they are browned all over, 2 to 3 minutes. Using a slotted spoon, transfer the sprouts to a paper towel–lined plate to drain.

3. Meanwhile, whisk together the Thick Tahini Sauce, yogurt and pomegranate molasses in a medium bowl. Set aside.

4. In a small skillet, heat the olive oil over medium-high until hot. Add the garlic and sauté until fragrant, about 1 minute.

5. Add the panko and stir constantly until the crumbs are golden brown, about 2 minutes.

6. Stir in the salt and remove the bread crumbs from the heat. Transfer to a paper towel-lined plate to cool.

7. Place the Brussels sprouts in a serving dish, drizzle with the sauce and top with the panko crumbs. Serve immediately.

Notes

Brussels sprouts were not part of the Palestinian kitchen when I was growing up. I discovered them here in the States and very eagerly tried to push them on my children. To that end, I did what any good mother would do — I pumped up their flavor by adding a little tahini sauce and sweet pomegranate molasses. It worked!

In fact these Brussels sprouts were so delicious that they made it onto the original Tanoreen menu and I’ve never taken them off.

Thick Tahini Sauce

Prep time: 5 minutes

Yield: 2½ cups

Ingredients

1½ cups tahini (sesame paste)

3 to 4 cloves garlic, crushed

Juice of 5 lemons or to taste (about 1 cup)

1 teaspoon sea salt

Chopped parsley for garnish

Directions

1. In the bowl of a food processor, combine the tahini, garlic, lemon juice and salt and process on low speed for 2 minutes or until thoroughly incorporated.
2. Turn the speed to high and blend until the tahini mixture begins to whiten.
3. Gradually add up to ½ cup water until the mixture reaches the desired consistency.
4. Transfer the sauce to a serving bowl and garnish with the parsley. Leftover tahini sauce can be stored, tightly covered in the refrigerator, for up to 2 weeks.

Notes

Tahini sauce is ubiquitous in Middle Eastern kitchens. It is the condiment. There is hardly a dish that isn’t enhanced by it. At Tanoreen, I mix it into salad dressings and drizzle it into cauliflower casseroles. My daughter? She dips French fries into it! Learn to make this and you will have a simple, delicious, versatile sauce to add to your repertoire.

Main photo: With a bit of tahini sauce and pomegranate molasses, even kids love the author’s Brussels Sprouts With Panko. Credit: Peter Cassidy

Read More
Mulefoot pigs. Credit: Kirsten Boyer Photography

“The worst thing to ever happen to the pork industry was the Other White Meat campaign,” Chipotle culinary manager Nate Appleman proclaimed at the sixth Chefs Collaborative Sustainable Food Summit, held this year in Boulder, Colo.

To that audience, he didn’t have to explain his point: Not only were the ads misleading, they heralded an industry trend toward lean, muscle-bound hogs you can likely thank (along with the U.S. Department of Agriculture’s old cooking-temperature guidelines) for every bland, dry piece of pork you’ve ever eaten.

But Chefs Collaborative conference-goers who attended a breakout session titled “Eating Invasives” received a demonstration nonetheless, as Eric Skokan of Black Cat Farm-Table-Bistro and conservation biologist Joe Roman organized a comparative tasting of roasted loins from three hogs: one factory farmed, one a heritage breed called Mulefoot and one wild boar.

It may go without saying that the supermarket product paled in every sense of the word, but the starkness of its inferiority surprised even the hosts. As Roman observed later, “Since our tasting, I’ve noticed the consistency of industrial pork: lean, white, almost tasteless. There was a certain complexity of taste and color in the Mulefoot and the boar.”

Skokan agreed, viewing the meat samples along a spectrum: “At one end you have cardboard, at the other end, noticeable gaminess.”

But when it comes to both the heritage breeds and wild animals, consumer education and market availability are major sticking points. To learn more, I talked to the two gentlemen about their pet (so to speak) causes.

The Mulefoot

Once common throughout the Midwest as a prized lard pig, this black breed was “as close to extinction as you could get” less than a decade ago, Skokan said. Today, numbers are on the gradual rise through the efforts of advocates like Arie McFarlen of South Dakota’s Maveric Heritage Ranch. (Skokan calls her “one of the most important people in food you’ve never heard of in your life.”)

Sausage made using Mulefoot pork. Credit: Ashley Davis Tilly

Sausage made using Mulefoot pork. Credit: Ashley Davis Tilly

Chef-farmer Skokan decided to raise Mulefoots in 2007 after a lesson-filled first year on his Longmont, Colo., property. “I’d grown this huge number of turnips that were inedible — no amount of kitchen creativity could save them. I realized I could use pigs as a way of turning lemons into lemonade; they would eat up the failed experiments. But if I was going to do it, they had to be great,” he said.

That was when he learned about Mulefoots. “I literally Googled ‘what’s the best-tasting breed of pork?’ And the oracle told me that The Livestock Conservancy had done a tasting with a panel of judges, and Mulefoot won.”

Skokan wasn’t concerned only with its culinary advantages. Given Colorado’s high-desert climate, the pigs had to be able to tolerate intense sun as well as cold winters, and because he’s a father to young children, they had to have “a great disposition. Mulefoots are cuddly if anything.”

Still, as the owner of two restaurants — Black Cat and adjacent gastropub Bramble & Hare — he’s above all a fan of its “superb flavor. I like to joke that even terrible cooks can cook it well; it’s very forgiving.

“We haven’t bought pork in five or six years,” he added. “We use Mulefoots for everything but the squeak.” In his just-released cookbook, “Farm, Fork, Food” (Kyle Books, $29.95), you’ll find gorgeous examples from country pâté with turnip mostarda to plum wood-smoked shoulder.

Their upbringing has something to do with their deliciousness, of course. “They’re free range all the time. We have really big fields, and we actually require them to move, putting where they eat, sleep, drink and graze in opposite corners.” His animals also live at least twice as long as their factory-raised brethren (11 to 13 months versus about six), fattening up over time as the bone structure of their breed dictates.

Scrumptious, user-friendly, consciously raised — sign me up, right? Well, not so fast. Skokan explained that although Mulefoot breeders are beginning to sell their meat commercially, “it’s still very localized and very niche.” If you’re determined to get your hands on some, look for a farm in your area; otherwise, try different types of heritage pork from online retailers.

Feral pigs and wild boars

Given their anything-goes diet, there’s no question these omnivores pack a stronger, more savory punch than their domesticated counterparts; Roman called the meat “almost nutty.” At the same time, they’re even leaner than today’s factory-bred pigs, developing muscle naturally on the prowl. Generally, the younger the carcass is, the more tender and flavorful it is, rather than downright pungent.

Chef-farmer Eric Skokan during a demonstration with a wild boar. Credit: Ruth Tobias

Chef-farmer Eric Skokan during a demonstration with a wild boar. Credit: Ruth Tobias

Although you’ll find a swell profile on Roman’s website, Eat the Invaders, here’s his nutshell version: “Wild boar and feral hogs are both the same species, Sus scrofa, but they have different histories in the United States. Wild boar were released to provide huntable game, and feral swine were either released to forage on the open range by farmers and settlers or escaped from captivity.” Because they interbreed, however, “it is not easy to tell the three groups — wild, feral, hybrid — apart, even for experts,” he said.

It’s not easy to get ahold of them, either. “At present, there are just two practical ways,” Roman said. “If you live within their range, the best is to hunt it yourself, or get it from a neighbor who does.” If you’re OK with that, you’re probably in luck, because “many states encourage the hunting of wild boar, to reduce numbers. Florida, for example, has no size or bag limits, and hogs can be hunted during almost any season.”

If your state’s laws are more restrictive, however, or if you’re not a hunter, Roman recommends ordering the meat online through Texas outfit Broken Arrow Ranch.

Cooking the beasts may be the easiest part: You do it just as you would a domestic pig, with the important caveat that safe cooking temperatures are paramount. Yes, hitting that blasted 160 F mark is probably necessary to avoid potential illness — we’ll give the USDA this one.

Main photo: Mulefoot pigs. Credit: Kirsten Boyer Photography

Read More
Dishes of Portobello Mousse by Dirt Candy. Credit: Sofia Perez

When people talk about eating local food, the first thing that comes to mind is often produce-related — shopping for fruits and vegetables at a farmers market or joining a community-supported agriculture group, or CSA. While those actions do help support a local food economy, an event I recently attended made me realize how much broader the idea of being a “locavore” has become.

“Let Us Eat Local” is an annual benefit for Just Food, a New York-based nonprofit that focuses on making good-quality food accessible across the city by promoting community gardens, CSAs, urban farms and the like. Its tasting event brings together chefs, bartenders, farmers, fish and meat purveyors, beverage producers and representatives of other New York-area culinary businesses to showcase the region’s bounty.

Local food not just about fruits and vegetables

Although I’ve attended this fundraiser before, I was struck by the sophistication and “big-tent” feel of this year’s iteration. Not surprisingly, the event included some of the city’s stalwart veggie-focused and vegan eateries, but their tables were just a stone’s throw from those of Jimmy’s No. 43, known especially for its meat and beer offerings, and Momofuku Ssäm Bar, whose founding chef, David Chang, famously delivered the line “Let’s put pork in every f****** dish” when he appeared as himself on the HBO show “Treme.”

There were also farm-to-table brunch spots and an Italian perennial, but the remainder of the restaurant lineup was filled with some of the heaviest hitters on New York’s fine-dining scene — tony Michelin-star recipients and Zagat-list toppers such as Blue Hill, Esca, Gramercy Tavern, Perry St and Riverpark. The sheer preponderance of these types of places made it clear that local food is no longer the sole domain of the ascetic or preachy.

Some of the most intriguing participants were the artisanal craftspeople whose wares defy the pious crunchy-granola expectations that (often unfairly) get pinned on anything relating to sustainability. It’s nice to see the movement become established enough to let down its hair and have some fun. Here are three examples of products that break the mold:

Mixing it up

The next time you sit down to a meal of organic local produce, cheese and poultry, consider pairing it with a glass of soda. Wait, what? At first glance, soda might seem like a strange bedfellow, but when you taste the syrups produced by Anton Nocito’s P&H Soda Co., the combination makes perfect sense. Eschewing extracts, Nocito creates his blends in a commercial kitchen in Brooklyn using only sustainably sourced whole ingredients. In addition to six year-round varieties — cream, ginger, grapefruit, hibiscus, lovage and sarsaparilla — he experiments with flavors such as the tart, aromatic lemon verbena he served at the event.

The P&H Sodo Co.'s lineup of soda syrups. Credit: Virgil Bastos/P&H Soda Co.

The P&H Sodo Co.’s lineup of soda syrups. Credit: Virgil Bastos/P&H Soda Co.

Available at retail locations and via the company’s website, P&H’s complex concentrates can be mixed with seltzer to your desired level of sweetness, but they’re also terrific in cocktails, which is how they’re being used at some of New York’s hottest bars and restaurants. Looking to put a spin on the classic margarita? Nocito recommends adding a little of his hibiscus syrup, which is made from a blend of dried hibiscus leaves, organic ginger and cane sugar.

Worth her salt

If you’re making the hibiscus margarita with P&H syrup, you might want to rim the glass with New York sea salt, produced on a rooftop high above Manhattan. Although Urban Sproule did not have its own table at this year’s event, Sarah Sproule’s company was represented in the evening’s gift bags, which included small tins of her “Virgin” salt. (She also produces several infused varieties, such as celery and grilled ramp.)

Urban Sproule’s New York sea salt. Credit: Sofia Perez

Urban Sproule’s New York sea salt. Credit: Sofia Perez

The idea for the venture came to the young chef when she was doing weekly cooking demonstrations at the Union Square Greenmarket. As she prepared dishes using market ingredients, she dreamed of topping them with her own locally made seasonings. The seawater she uses is gathered 30 miles east of Montauk, Long Island, by two area fishermen and transported to a building in Chelsea, where it is brought up to the roof (16 floors by service elevator, plus two flights by stairs) and placed into an evaporation house. Once the crystals form, the salt is harvested by hand and baked by the sun before being infused or packaged in its pure form.

Your pick of pickles

The Rick’s Picks product line. Credit: The Watsons/Rick’s Picks

The Rick’s Picks product line. Credit: The Watsons/Rick’s Picks

One of the veterans of New York City’s resurgent artisanal food movement, Rick’s Picks has been brining local produce for the past decade. Based on the Lower East Side, a neighborhood filled with pushcart pickle vendors a century ago, founder Rick Field has helped transform the image of this ultra-traditional food-preservation technique. His product line — which includes “Phat Beets,” “Hotties” (Sriracha pickle chips), “Smokra” (pickled okra) and “Pepi Pep Peps” (pickled red bell peppers) — is clearly marketed to appeal to those who would breeze right past the supermarket Vlasics and B&Gs. These are not your Nana’s gherkins.

While you could certainly go the conventional route and top your next burger with the company’s gently sweet “Bee ‘n’ Beez” (bread-and-butter pickles), the promotional postcard handed out at the event also featured this recipe for Pickletinis.

local1

local1
Picture 1 of 6

Ginger Apple Honey Pie from Bubby’s Restaurant. Credit: Sofia Perez

Pickletinis

Recipe courtesy of Rick’s Picks

Yield: Makes 1 drink.

Ingredients

2½ ounces gin

½ ounces dry vermouth

½ ounces Rick’s Picks Classic Sours brine

1 Classic Sours spear

Fresh dill, for rimming the martini glass

Directions

Pour the ingredients into a mixing glass filled with ice cubes. Stir for 30 seconds. Strain into a chilled cocktail glass. Garnish with the Classic Sours spear. Rim the glass with fresh dill.

Main photo: Dishes of Portobello Mousse by Dirt Candy. Credit: Sofia Perez

Read More
The Cooking Times They Are a-Changin'. Illustration Credit: iStock

Cook or chef? If asked, chances are most of us would opt for cook. But what does that mean? Cooks cook. Chefs cook too. So what’s the difference? Most obviously, chefs are men who cook in, and for, the public, while the rest of us labor away as unsung heroines (and a few heroes) on the domestic front to please family and friends.

The heavily masculine world of chefs has its roots in the military model formalized by the French in the 17th century. The chef de cuisine —  the “head” of the kitchen —  literally commanded the meal. So too in the modern restaurant that emerged over the 19th century; the chef gave the orders that lesser mortals carried out. The movement toward professionalization over the 19th century excluded women. (The iconic 1987 food film “Babette’s Feast” is totally off-the-mark. No woman would have been a chef in a top Parisian restaurant in the 19th century. Even today there are few.)

When we look closely at what chefs actually do, we may be astonished that “mere” cooks undertake many of the same activities. Perhaps cooking and “chefing” differ less than the fancy white chef’s toque would have us believe.

A continuum from cooking to chefing

In reality, from cooking to chefing is a continuum. The more foods involved, the more elaborate and complex the preparations, the more people involved as staff and consumers, and the greater the pressure for innovation, the closer we come to chefing. The more extensive the division of culinary labor, the more leadership and management skills come into play. It is not by chance that the restaurant kitchen is still known as a “brigade” and that “Yes, Chef” the only possible response to the kitchen commander.

Priscilla Ferguson argues that the explosion of talk about food has blurred the lines between the plain and the fancy.

Priscilla Ferguson argues that the explosion of talk about food has blurred the lines between the plain and the fancy.

But the domestic cook uses many of those same skills — even if she has no one to order about. Just think about what is involved in putting together an elaborate meal for a special occasion or special guests say, a birthday party for 10-year-olds or an anniversary. The cook knows that time spent at the stove is the least of her tasks. She becomes an Executive Chef for the occasion, commanding the meal, setting the menu, ordering the food and seeing to the pleasures of a demanding public. Such a meal requires skills, time, energy and imagination. You may not be a chef, but you certainly are chefing.

The contemporary food world is incomparably varied — from high-end restaurants bent on innovation to the neighborhood diner —  so the hierarchical model, even for the professional kitchen, is only one mode. Is there an ideal balance between cooking and chefing?

The answer depends on the moment, the place, the occasion, the company. Cooks and chefs find their place on the continuum from the ordinary to the extraordinary, the unseen to the spectacular.

The worlds of cooking and chefing have never been closer than today. As I argue in my recent book, “Word of Mouth: What We Talk About When We Talk About Food,” the explosion of talk about food in the past quarter century has blurred the lines between eating in and eating out, between the ordinary meal and the extraordinary feast, between the plain and the fancy.

From blogs to television shows and even films – think of Remy the rat as chef in “Ratatouille” —  food talk diffuses ideas, techniques and savoir faire beyond the professional sphere. All this talk brings the chef and the cook ever closer together. We cooks may not be chefs, but we sure do a lot of chefing.

Read More
Frédérique Jules and David Lanher. Credit: Nancy Zaslavsky

A bright bolt of energy is flashing through the food scene in the City of Light. In just five short years, Paris’ hippest food couple — David Lanher and Frédérique Jules — have worked their collective magic directing Parisians on how to eat and drink.

Today’s casual restaurant showcase farm-to-table vegetables, sustainably raised animal proteins and what Lanher calls “natural, clean wines” that are minimally processed with the least amount of technology and additives, especially sulfites. These wines — some organic, others biodynamic — are often the reason people flock to his restaurants.

The initiative started in 1996, when Lanher took off for a year of adventure and to achieve his dream of working in New York City, where he snagged a bartending job to practice English. Once back in France, he worked a few years in Paris’ upscale catering industry and then got his feet wet by opening two restaurants, Rue Balzac and Café Moderne.

Like Lanher, Jules had a dream of living in the U.S. and learning English and was drawn to a year of San Diego sunshine. All her life she had endured stomach problems, asthma and eczema and discovered in California she was both lactose- and gluten-intolerant. She changed her diet, and her health problems virtually vanished. Feeling physically strong, she returned to Paris with the dream of opening a gluten-free bakery and health spa.

In Paris, the empire continues to grow

Longtime friends, the 43-year-olds met again and became business, as well as personal, partners in 2008. Right around this time, Lanher found his personal mecca, Racines (which translates to “roots”), in the glass-domed Le Passage des Panoramas passageway built in 1799 in Paris’ 2nd arrondissement. Non-sulfured wines were, and still are, Lanher’s focus and the wine bistro’s pride. Wooden boards piled with superb charcuterie, foie gras de canard, plenty of organic produce and stunning cheeses rule. A hit from the start, people continue to covet the 20 seats at Racines and are willing to reserve well in advance.

Plan a visit

Racines: 8 Passage des Panoramas, 75002 Paris. Phone: +33 01 40 13 06 41. Hours: Noon to 2:30 p.m. and 7:30 to 10:30 p.m. Mondays to Fridays. www.racinesparis.com

Racines 2: 39 Rue de l'Arbre Sec, 75001 Paris. Phone: +33 01 42 60 77 34. Hours: Noon to 2:30 p.m. and 7:30 to 10:30 p.m. Mondays to Wednesday; noon to 2:30 p.m. and 7:30 to 11 p.m. Thursdays and Fridays; 7:30 to 11 p.m. Saturdays. www.racinesparis.com

Paradis: 14 Rue de Paradis, 75010 Paris. Phone: +33 01 45 23 57 98. Hours: 10 a.m. to 2 a.m. Mondays to Saturdays. www.restaurant-paradis.com

Vivant Table: 43 Rue des Petites Écuries, 75010 Paris. Phone: +33 01 42 46 43 55. Hours: Noon to 2:30 p.m. and 7:30 to 10:30 p.m. Mondays to Saturdays. www.vivantparis.com

Vivant Cave: 43 Rue des Petites Écuries, 75010 Paris. Phone: +33 01 42 46 43 55. Hours: 6 p.m. to midnight Mondays to Saturdays. www.vivantparis.com

Racines NY: 94 Chambers St., New York, New York 10007. Phone: 212-227-3400. Hours: Bar opens at 5 p.m. and dinner service begins at 6 p.m. Mondays to Saturdays. www.racinesny.com

La Cremerie: 9 Rue des 4 Vents, 75006 Paris. Phone: +33 01 43 54 99 30. Hours: Noon to 2:30 p.m. lunch service and 7:30 to 11 p.m. dinner service Tuesdays to Saturdays. www.lacremerie.fr

Caffé Stern: 47 Passage des Panoramas 75002 Paris. Phone: +33 01 75 43 63 10. Hours: 9 a.m. opening for coffee and pastry, noon to 2:30 p.m. lunch service and 7:30 to 11 p.m. dinner service Tuesdays to Saturdays.

NOGLU Cafe: 16 Passage des Panoramas, 75002 Paris. Phone: +33 01 40 26 41 24. Hours: Noon to 3 p.m. lunch service Mondays to Fridays; 11 a.m. to 4 p.m. brunch Saturdays; 7:30 to 11p.m. dinner service Saturdays. www.noglu.fr

NOGLU Boutique-Atelier bakery: 49 Passage des Panoramas, 75002 Paris. Phone: +33 01 42 36 52 50. Hours: 11 a.m. to 5 p.m. Mondays to Saturdays. www.noglu.fr

In 2011, Racines 2 opened a few blocks from the Louvre in the 1st arrondissement — a larger, more ambitious restaurant with a battery of serious chefs in an open kitchen with a garage-door-size opening to the dining room. A bottom-lit translucent stone table with casual communal seating for about two dozen anchors the L-shaped space with tables for 30 more.

One specialty at Racines 2 is chef Alexandre Navarro’s translation of impeccable produce: a bowl of summer-sweet teeny baby turnips, carrots, beets and impossibly delicate greens with large chunks of poached lobster — a fine match for the always-interesting cellar.

Gluten-free takes hold

With the bakery concept still on her mind and Lanher’s restaurant knowledge, Jules nixed the spa idea and in 2012 opened NOGLU, a bakery and cafe in the same charming passageway as Racines. A year later, a separate bakery across the walkway followed. In a city renowned for baguettes, who would have thought gluten-free baking would flourish?

The always-busy cafe is perfect for a quick lunch or take-away sandwich on gluten-free bread; a small room up the spiral staircase is just right for terrific Gianni Frasi coffee from Verona, Italy, and never-too-sweet sweets. NOGLU’s cookbook is the bible for French gluten-free cooks and is set to be published in English this year to spread Jules’ gospel.

With eagerness to promote his beloved natural wines, Lanher opened Paradis, a modern, boisterous brasserie in the hip 10th arrondissement. And then all hell broke loose in 2014 when Lanher opened the wildly popular Vivant Table, also in the 10th, in a 1928 storefront designed as a pet bird shop with original tile murals of birds. Soon after, Vivant Cave wine bar made its appearance next door, to the delight of the neighborhood.

Fast forward a few months, when Lanher spotted La Cremerie available in Paris’ 6th arrondissement. He snapped up the original dairy shop with its bright blue façade and kept the bistro/gourmet grocery shop/bar à vin interior as close to original as possible. It’s now the place for a glass of you-know-what kind of wine.

Racines debuts in New York

Lanher turned dream into reality when Racines NY debuted in Tribeca this spring. Business partner and sommelier Arnaud Tronche pours from the substantial 600-bottle wine list offering about 80 percent French and 20 percent Italian wines, along with a few others — most sulfite-free, “natural, clean wines.” French chef Frédéric Duca (one-star L’Instant d’Or in Paris) is in charge of the kitchen and continues to surprise with a market-focused menu. Pete Wells of The New York Times awarded Racines NY two stars in August.

Lanher loves spaces packed with historical and architectural details and seeks them out for new ventures. In August, he opened his latest project — Caffé Stern, an Italian restaurant with major wow factor. It occupies the most-coveted space in the now extraordinarily popular Passage des Panoramas, a wine cork’s toss from the original Racines and NOGLU. This historic monument location was the original Stern printing house (1849) for engraved cards coveted by royalty and dignitaries. Philippe Starck designed the interior, emphasizing the original carved wood paneling splendor. Massimiliano Alajmo, the celebrated Italian chef (Le Calandre in Padua, Caffè Quadri in Venice), pilots the kitchen.

So, what’s next up for the dynamic duo? Jules has her eye on New York and Los Angeles for NOGLU. Lanher is in the planning stages for Racines 2 NY. Their initial focus of clean wines and gluten-free foods continues to be their superhighway to stardom.

Main photo: Frédérique Jules and David Lanher. Credit: Nancy Zaslavsky 

Read More
Foragers' feast: Goat leg braised in forest floor and mugwort beer, parsnip chips and wild watercress. Credit: Seth Joel

When I first met Pascal Baudar he was driving a stripped-down red Jeep Wrangler with a bad muffler. Not exactly your typical image of a professional forager tiptoeing his way into the wild.

We were heading north toward the Angeles National Forest outside Los Angeles with a shopping list of stinging nettles, sycamore leaves, elderberry, rabbit tobacco, white clover and small ants. Try finding those items at your local Trader Joe’s.

Pascal is a certified master food preserver with a passion for the flavors of California. He’s the real deal and the culinary community in Los Angeles knows it. Chef’s eager to create uncommon and flavorful gourmet dishes rely on Pascal’s local food sources and his ability to provide unique ingredients with rousing flavors.

His partner, gourmet chef Mia Wasilevich, shares his passion for a cooking lifestyle based on self-reliance and sustainability. Together these soul mates created the Wild Food Lab Dinner Party series — the perfect opportunity for experimentation and culinary exploration. The items on our shopping list were the last bits and pieces Mia needed for their next big wild-food dinner party at the historic Zane Grey Estate in Altadena. What could be more intimate or more Californian?

Thirty people were about to share a 10-course wild food dinner hosted by Gloria Putnam and Steve Rudicel, founders of Mariposa Creamery. The evening began at 6 with mountain vinegar shrub cocktails on the back porch. The kitchen was alive with action. Mia worked with a handpicked group of four chefs skilled at multi-tasking. Posted on the wall was a course timetable. Moving around each other like ninjas, they sliced the duck prosciutto, clay-baked the trout, prepared the quail, braised the goat and rolled fresh chevre.

Gloria kept a crew of six servers plating and waiting on guests. Steve, a restaurateur, directed a wine pairing that included Chardonnay from Slovenia, Chenin blanc from Loire Valley, Champagne Delamote Brut Blanc de Blanc, and a rare Vigneti Massa Derthona Timorasso from Italy.

Pascal served as the master of ceremonies. As he introduced the wild food elements in each course and fielded guests’ questions, his French accent lent a stylish tone to his foraging expertise. With the approach of the final course — elderberry frozen custard with candied buckwheat flowers and coconut milk flan — the guests grew louder. A hearty round of applause arose for Mia and Pascal as the group toasted the flavors of California.

Main photo: Foragers’ feast: Goat leg braised in forest floor and mugwort beer, parsnip chips, wild watercress. Credit: Seth Joel

Read More
Boston-area kids try their hand at making healthy lunches while chef Jody Adams works in the background at the Let's Talk About Food Festival 2013. Credit: Courtesy of Let's Talk About Food

I remember the moment very clearly. I was moderating a panel discussion after a special screening of “Food Inc.” in September 2010. More than 300 people had come for this free weekday screening. The staff at Boston’s Museum of Science, the hosts of the event, had told us to expect maybe 30 or 40 to attend.

During the presentation, a woman stood up and proudly announced she was working on a farm-to-school program with primary school students in Dedham, Mass. A few minutes later, another good soul described her curriculum teaching kids in Cambridge about edible gardens. A third woman offered up her school gardening program in Milton. I paused, and then asked, “Do any of you know each other?” Nope. Nope. Nope.

How was this possible? A distance of less than 20 miles separated the three thriving initiatives, but there was no cross-fertilization, no sharing of successes and strategies. Each one was a good-food activist toiling away in her own private silo.

That’s when I conceived the idea ­­– and more important, the need — for Let’s Talk About Food. So many people, organizations, websites, meet ups and special programs are aimed at mobilizing a shift in our food system, and each one is dutifully tending or protecting its tiny bit of turf.

Let’s Talk About Food based on simple premise

My big idea was pretty simple: Let’s get everyone talking together. Let’s get the myriad initiatives aimed at ensuring better food out of their tidy little silos and into one big tent.

If we start to work together, stimulating and sharing, connecting with like-minded souls, we can leverage our impact and move a lot faster to our goal — a healthier food system. Whether our individual passion is school food, cooking, animal welfare, sustainability or GMO labeling. Whether we agree with each other or not. Whether we care about the oceans or obesity, food security or food waste, or wonder what the heck happened with the farm bill. We need to be talking to each other, and to the public — the people who buy groceries, hate the food their kids eat at school, and hope they are feeding their family food they can trust.

We need to bring the experts, the advocates and the public into the same conversation. If we don’t, we are just talking to ourselves and a tiny group of like-minded people. To grow a food revolution, we need to go beyond the usual suspects.

I know there’s a problem. We all have egos. All the organizations and individuals who work in the food space feel a little protective and perhaps a little competitive about their turf, but we have to get beyond that. There isn’t one single recipe to change food in America. We need to come at it from every angle, inviting in every sector of society.

Forming collaborations

So, I started Let’s Talk About Food in 2010. It’s a tiny organization with one employee — me. I’m working for free and wondering what happened to all the smart lessons I learned in business school. I am a lapsed restaurant owner and was a reasonably successful journalist in Boston. I’m nobody special, not particularly well-connected and certainly not rich enough to take on the volunteer post I’d given myself.

LEARN MORE


You can find out more about the Let’s Talk About Food mission and its events and initiatives at www.letstalkaboutfood.com or on Facebook or Twitter (@LTAFood, #talkfood).

The annual Let’s Talk About Food Festival kicks off with a Vote With Your Fork Rally on Sept. 26 from 6 to 8 p.m. at Trinity Church in Boston. The free festival will be held Sept. 27 from 10 a.m. to 5 p.m. in Copley Square. Visit the Let's Talk About Food Festival page for more information.

Since starting Let’s Talk About Food, I have curated, with a handful of volunteers, more than 60 public food events in and around Boston, all aimed at bringing experts and the public together. Each event was more successful than the last. We started with that first screening of “Food Inc.” at the Museum of Science and marched forward, leveraging the expertise in our own community, forming collaborations with museums, hospitals, science fairs, law schools, public health schools, an aquarium, churches, libraries,  and state and city governments. Event by event, step by step, we formed partnerships with local media, such as our presenting sponsorship with the Boston Globe and with our public radio station, with magazines and local nonprofits, so the community knows what we are doing.

We’ve tackled diverse and specific topics, including “What’s Up with Food Allergies?” “How Do We Sustain the Fish and the Fishermen?” GMO labeling, the farm bill, the economics of aquaculture, the ethics of food and food labeling, and we’ve asked important questions: Can New England feed itself? How close can we get to sustainability? We even sparked a group of people who are now collaborating on an action plan for a regional commissary for healthy school food in Massachusetts.

Festival attracts thousands

Our annual Let’s Talk About Food Festival attracts more than 15,000 people who come together in Boston’s Copley Square for one spectacular day to engage and learn more about food — and have fun in the process. We have a huge demonstration cooking stage where chefs and “expert conversants” are paired, we have an open-air seminar that we call The Endless Table and co-create with the Museum of Science. We have hands-on cooking for kids, an edible garden, an ask-a-nutritionist booth and our Kitchen Conversations project — a mobile recording studio that invites people to come into our cozy kitchen and share a food story or memory. We have chefs, cookbook authors, fishermen, farmers and foodies of every stripe.

We don’t have a single agenda, and we don’t provide any specific answers to the questions we pose. Our goal (and note, in four years we have moved from being a “me” to becoming a “we”) is to get people talking. Our philosophy: Engage the mind, and you spark the change. Because talking about food leads to action about food.

Let’s Talk About Food is based in Boston because that’s where I live, but the idea of a community-wide conversation about food should not be confined to my hometown. Any city in America could have an organization like Let’s Talk About Food. I’d be glad to help you get it started where you live. Like a simple recipe, it’s an idea that is easy to share.

Silos keep grain safe, but they don’t store all the ingredients to make a full meal.

Tom Colicchio from Number 44 Productions on Vimeo.

Main photo: Boston-area kids try their hand at making healthy lunches while chef Jody Adams works in the background at the Let’s Talk About Food Festival 2013. Credit: Courtesy of Let’s Talk About Food

Read More
Anne Willan's

Although it has been a while since I set foot in a formal classroom, each year at this time, with the beginning of school fast approaching, I tend to think about new skills I can learn or old ones I can improve upon. It seemed fitting, then, that I recently received an email from a friend asking which cookbook he should purchase to help him become a better cook.

For me, the choice was quick and easy: Anne Willan’s classic cookbook “La Varenne Pratique.” Ever since I acquired it on my first day of chef’s school 18 years ago, it’s been my go-to resource whenever I’ve needed to reference a cooking technique or learn more about a specific ingredient.

The original volume, weighing close to 5 pounds, was published in 1989 and has sold more than 500,000 copies worldwide. Thankfully, this essential book, long out of print and challenging to find in a secondhand store, was recently reissued as an e-book.

During the first half of her 30-plus years running the legendary France-based cooking school La Varenne, Willan, a Zester Daily contributor, and her staff continuously researched and wrote about essential French cooking techniques and the importance of understanding every aspect of an ingredient. The laborious effort of distilling all this culinary information resulted in a 528-page tome that provides in-depth knowledge of how to choose, store, identify and handle ingredients. This knowledge of good ingredients is paired with clear, encouraging instructions and action photos of foundational cooking techniques, such as how to dice an onion, fillet a fish or prepare different types of meringues.

Willan’s cookbook goes beyond the surface

Many cookbooks these days take us on a wonderful culinary journey, tasting a region’s or country’s culture and table, yet only provide us with a fixed GPS map of how to get to the finished dish. When you get to a point in your culinary journey where you want to veer off course and understand why certain time-honored gustatory routes are so adored, “La Varenne Pratique” is the culinary guidebook to help you navigate your or any country’s kitchen.

The new e-book has been sliced and diced into four parts, each sold separtely. Part 1: The Basics discusses herbs and seasonings; soups; stocks; and sauces, as well as eggs, dairy and oils; Part 2 covers meat, poultry, fish and game; Part 3 examines vegetables, pasta, pulses and grains; and Part 4 dishes on our sweet tooth with baking, preserving, desserts, fruits, nuts and freezing. Each part also comes with a weight-and-measurement table (worth bookmarking for regular reference), list of cooking equipment, glossary of cooking terms and bibliography.

Because the book was written before the advent of modernist cooking, it does not include these techniques. However, if this is an area that interests you, I am sure Willan would recommend you check out her onetime student Nathan Myhrvold’s exhaustive six-volume series, “Modernist Cuisine.”

Having used the e-book version on both an iPad and laptop for the past month, I can vouch that the electronic version is reliable when adapting to different formats and layouts. Simply adjusting the font size or page orientation offers you a variety of almost personalized layouts. Because the images are scans of the original book and not high-resolution digital photographs, they can be enlarged only to a certain point. This is not much of a problem, as the images are large and easy to view.

How to purchase

The e-book version of “La Varenne Pratique” can be purchased through many major online retailers, including iTunes, Amazon, Sony, Barnes & Noble, Kobo and Copia. Each of the four parts is $6.99.

The greatest challenge I’ve encountered is using the search function. In this day and age where we type anything into a search engine and get countless results, using an e-book’s search function can initially frustrate. If you type in a technique such as “how to cut up a chicken,” zero results show up. However, if you are more specific and type “cutting a bird in pieces” the exact result pops up. I’ve found eliminating the term “how to” and being more direct with your keywords drastically increases the likelihood of getting precise hits. It’s also just as easy to simply thumb through a section’s e-pages to find the specific subject you’re searching for.

Aside from the comprehensive information about ingredients, the best thing about this book is the countless technique shots that teach you lifelong, fundamental cooking skills. It would be fantastic to have a single website that aggregates all the “how-to” photo instructions “La Varenne Pratique” demonstrates as videos. But until someone invests the time and money to produce those videos, you will need to visit many websites to find all this information.

Simply put, “La Varenne Pratique” is a cooking school in a book, and certainly cheaper than tuition. It is the best gift you could give a new culinary student, a child heading to college, a newly married couple or your friend who writes a food blog. Fortunately, the e-book version is both lightweight and affordable and will not take up much space or weight in their culinary backpack.

Main photo: Anne Willan’s “La Varenne Pratique” is now available as an e-book. Willan photo by Siri Berting; e-book photo by Cameron Stauch

Read More