B&B April 2011
Bits and Bites April 2011
Epic Meal time parody- for those of you who don't know, this makes fun of a couple of very popular Anglos Mtlers who make bacon heavy, meat laden, over the top dishes to eat, on the web.. Love this because I don't love them.
http://www.youtube.com/watch?v=w8QYtfy7Qrk&feature=player_embedded
Meat empowerment http://www.culinate.com/books/book_reviews/meat_books
A smart way to eat meat in Mtl
Food raves – quelle bonne idée! Especially the sans permit/excessive bullshit part. Just adventurous eaters and passionate cooks communing to make small-batch economics work, like in the good old days. http://www.nytimes.com/2011/04/15/us/15rave.html
More Daniel Boulud openings in NYC – Boulud Sud, a restaurant-bar and an Epicerie http://ny.eater.com/archives/2011/04/boulud_previews_latest_boulud_sud_before_may_opening.php
Spending on life’s little indulgences makes you happy - more than a car, house or big bank account. And there’s a term to explain it - hedonistic adaptation. I love it when any ‘research’ tells me I’m right..
http://www.chatelaine.com/en/article/26544--why-it-s-ok-to-splurge-on-life-s-little-indulgences
Big news! Daniel Boulud coming to Mtl to take over the Ritz kitchen
http://www.montrealgazette.com/life/French+chef+Boulud+open+Montreal+resto/4611219/story.html
http://www.cnw.ca/en/releases/archive/April2011/13/c3986.html
Chef memoirs : Grant Achatz’s Life on the Line and Gabrielle Hamilton’s Blood, Bones and Butter
http://ruhlman.com/2011/04/achatz-life-on-the-line.html
I’ve already talked about Blood Bones and Butter, which I also devoured.
Like Michael Ruhlman says, Grant’s book is a whole other beast - less over the top passionate, revealing and gritty, but just as personal and engaging in his own style. He probably wrote less and was edited more. His business partner is intricately involved; he actually makes him shine and brings quite a bit to the story. I feel that Grant’s personality comes through in his accounts; no matter how devastating, they are always more orderly, fact and timeline driven. I have to say I enjoyed this memoir equally. He might deliver with less pizzazz than Gabrielle but that’s him; he can be overly young and cocky, but that’s him too. He wouldn’t have gotten where he is otherwise. His story is ultimately interesting, and the book is well written.
Top Chef Canada started Monday, April 11th
Not that I will be tuning in on a regular basis, but I’m voting for the Quebecois from Lumiere of course.. Only because he seems to be head and shoulders above, the best cook http://www.foodnetwork.ca/topchefcanada/photos/gallery.html?id=4360015#1
Anne Sophie Pic – World’s Best Female Chef
Exciting new restaurants in Montreal:
Icehouse, Nick Hodge of Kitchenette’s latest outpost on Roy – fine tuned tex-mex in a casual setting http://www.montrealmirror.com/wp/2011/03/24/lone-star/
Les 400 coups, Patrice Demers and Marc André Jetté find their stride with their own place – finally a fine dining addition to the scene, as opposed to more heaping plates of decadent food http://www.montrealgazette.com/life/food-wine/Fine+Dining+Coups/4578915/story.html
Le Filet - marine inspired, by the Chasse & Peche team, on Mount Royal http://www.lefilet.ca/
Gorgeous food photography via Ideas in Food http://www.edandersonphoto.com/#a=0&at=0&mi=2&pt=1&pi=10000&s=11&p=1
Understanding pig and pork today. Still important, years after the appearance of this article, even if Chipotle was motivated to encourage humanely raised meat. http://www.chipotle.com/Media/the_art_of_eating.pdf
M.Wells, with chef-owner Hugue Dufour (formerly of the Pied de Cochon in Montreal) getting attention in New York http://www.nytimes.com/2011/04/06/dining/reviews/06rest.html
Kids should learn to cook 10 dishes from scratch – a school prerequisite http://www.culinate.com/articles/the_culinate_interview/mark_winne
Nancy Hinton
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Foraging in the Forest with the World's Best Chef
http://www.spiegel.de/international/zeitgeist/0,1518,759277,00.html