Category Archives: Food TV

Rick Bayless, Alice Waters & More Chefs

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Rick Bayless to Visit Palo Alto

Meet Rick Bayless, Chicago chef extraordinaire, Mexican cuisine authority, and winner of the first season of “Top Chef Masters” on Bravo TV, in Palo Alto, 7 p.m. to 9 p.m. on Aug. 16.

Bayless, who recently cooked for the first time for the First Family at the White House, will talk about his culinary philosophy and share a few of his delectable dishes from his new cookbook, “Fiesta at Rick’s” (W.W. Norton & Co.) at a reception at Reposado restaurant in downtown Palo Alto.

Tickets are $95 per person (which includes a copy of his cookbook) or $160 per couple (which includes one copy of the book).

Dinner with Alice Waters in Marin County

Join Alice Waters of Berkeley’s Chez Panisse in a conversation with Davia Nelson, NPR producer of “The Kitchen Sisters” and author of “Hidden Kitchens, Stories, Recipes and More From NPR’s Kitchen Sisters” (Rodale Books), 6 p.m. Aug. 7 at Toby’s Feed Barn, 11250 Highway One, Point Reyes Station.

Together, they’ll talk about how to create a “green kitchen,” which is the title of Waters’ new book, “In the Green Kitchen: Techniques to Learn by Heart” (Clarkson Potter).

A dinner buffet, created by Osteria Stellina, is included, which will feature pasture-raised goat braised in cinnamon and red wine; almond-wood grilled chicken; and berry and honey tarts.

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Take Five with Chef Dominique Crenn, on Her Upcoming “Iron Chef America” Battle

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Last year, Executive Chef Dominique Crenn of Luce in San Francisco, showed her chops by competing in the Food Network’s “The Next Iron Chef Competition.”

Now, the 45-year-old chef who used to square off regularly against the guys in soccer in her homeland of France, shows off her combative skills again, this time in Kitchen Stadium on Aug. 8 on “Iron Chef America” when she takes on Iron Chef Michael Symon.

She plans to feature her “Iron Chef” dishes on a special prix fixe menu at Luce, too, starting Aug. 10. The multi-course dinner will be $65 per person, and be available through Labor Day.

Crenn joins a small cadre of Bay Area chefs who have battled an Iron Chef: Ron Siegel of the Dining Room at the Ritz-Carlton in San Francisco; David Kinch of Manresa in Los Gatos, Traci Des Jardins of Jardiniere in San Francisco; Mourad Lahlou of Aziza in San Francisco; Charles Phan of the Slanted Door in San Francisco; Chris Cosentino of Incanto in San Francisco; and Nate Appleman (formerly at A16 in San Francisco and now at New York’s Pulino’s). By Crenn’s count, that makes her the eighth competitor from these parts, a most auspicious number for her, too.

Q: What’s up with the number eight?

A: In France, we celebrate the names of people on certain days. So, Aug. 8 is the day to celebrate St. Dominique in France.

Q: Hmm, so does that mean there was a good outcome for you in the battle because of that?

A: (laughs) You can’t read anything into that.

Q: The day you did the battle also marked the anniversary of your father’s death?

A: Yes, it was the 10th anniversary. The battle was for him. That day, I was sad, but focused. I wished he was there. But it also was a day to celebrate the person that he was. You have to celebrate that or else you just end up staying at home and crying your eyes out.

Q: Did you know Symon before doing the show?

A: I met him when I did ‘The Next Iron Chef.’ And I knew about him through friends in the industry. He has an incredible reputation. It was an honor to be in a battle with him.

We were putting makeup on, and sitting next to each other, just cracking up. He’s a wonderful man. But the gloves come off when it’s time to battle. It’s one hour of craziness.

Q: Of course, he has that unmistakable devilish laugh, too. Was that intimidating?

A: I love his laugh. I made a comment about it. You will see.

Q: I know you can’t say what the ‘secret ingredient’ is. But was it at least an ingredient that you liked?

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When Did Eating Get So Complex?

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It’s complicated.

Boy, is it.

When it comes to eating these days, it seems like it’s never been harder to try to do the right thing.

This past weekend at the Monterey Bay Aquarium, a bevy of journalists, scientists, environmentalists, farmers, chefs, and yours truly gathered together for the annual “Cooking For Solutions” event that’s dedicated to promoting sustainability on land, sea and air.

Chef Suzanne Goin of Lucques in Los Angeles was honored as “Chef of the Year” by the aquarium. And Chef Rick Bayless of Chicago’s Topolobampo and Frontera Grill was named “Educator of the Year.”

They were joined at the event by a roster of big-name chefs, including Rick Moonen of RM Seafood in Las Vegas; Kevin Gillespie of Woodfire Grill in Atlanta and “Top Chef” fame; Gerald Hirigoyen of Piperade and Bocadillos, both in San Francisco; Charles Phan of the Slanted Door in San Francisco; and Joanne Chang of Flour Bakery + Cafe in Boston.

The event was a festive affair with gourmet eats and drinks — all sustainable, organic or biodynamic, of course.  But it was also a sobering affair as experts weighed in on how our eating choices have affected the planet.

Food for thought:

Over the past 50 years, we’ve gone from consuming 10 kilos of fish per person annually to 17 kilos.

Half of our seafood consumption now comes from aquaculture, not wild species. Eighty percent of the fresh and frozen salmon consumed in the United States is farmed. Seventy-five percent of the shrimp consumed in the United States is farmed. A great majority of our farmed seafood is produced in Asia, where standards may be less stringent than in other parts of the world.

Most farmed fish are fed pellets made of fish meal. Although carp and tilapia can subsist on plant-based diets, about 50 percent of carp that’s farmed and more than 80 percent of tilapia that’s farmed end up being fed fish meal.

Fish farms in the ocean can lead to pollution, disease and escapement of these fish into the wild. But experts say that even on-land, enclosed fish farms have escapement issues with tiny fish making their way into drains.

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Take Five with Chef Rick Moonen, On “Top Chef Masters” and Saving the World’s Seafood Populations

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In person, talking a mile a minute, and jumping up from his chair to make a point with arms gesturing wildly, Chef Rick Moonen is a blur of frenetic energy just as he is as a competitor on this season’s “Top Chef Masters.”

The 53-year-old chef jokes that he gets mistaken for fellow bespectacled, facial-scruffed Chef Rick Bayless ever since the two of them appeared together on the first season of that wildly popular Bravo TV show. This despite the fact that Moonen is a Las Vegas chef, whose restaurant RM Seafood is known for its menu of eco-friendly fish, and Bayless is a Chicago chef, whose restaurants Frontera Grill and Topolobampo, are famous for authentic Mexican cuisine.

Indeed, at RM Seafood, Moonen has banned Chilean Sea Bass, Japanese hamachi, monkfish, and grouper from his menu because they are so over-fished. He also refuses to serve Atlantic farm-raised salmon because of its destructive impact on the environment. Instead, he takes pride in featuring sustainable, but lesser known species such as Hawaiian walu and Australian ocean trout.

If he hadn’t been a chef, Moonen, who grew up playing with chemistry sets and Tinkertoys, says he would have been a teacher or doctor of alternative medicine. Good thing for us, he chose the culinary road instead.

Moonen was in Monterey this past weekend, where he was one of the guest chefs at the ninth annual “Cooking for Solutions” event at the Monterey Bay Aquarium. I caught up with him during a break to chat about his redemption on this season’s “Top Chef Masters” and about his dedication to the world’s oceans.

Q: When I interviewed Chef Michael Chiarello of Bottega in Yountville about his defeat in last year’s ‘Top Chef Masters,’ he said you were the one who really would have given him a run for his money in the competition. Was it a huge disappointment to you last season when you were knocked out practically at the start because you weren’t able to plate anything before time ran out in the first ‘Quick Fire’ challenge?

A: I would have beat him. He knows it. I know it. (laughs) If I had just put a piece of parsley on the plate, I would have had it.

That’s why this year, they created the ‘Moonen Rule.’ The ‘Quick Fire’ scores don’t count now in the final tally.

Q: That’s right! Seriously, that change came about because of what happened to you last year?

A: No one told me that officially. But I think it is the ‘Moonen Rule.’

It was a very big disappointment for me last year. I realized I blew it. It’s me, I’m anal-retentive, compulsive, ADD-Rick. Imagine you’re a clown. I grab you and put a gun to your head and tell you that you have to be funny. That’s what it felt like. Now, if you had given me a minute to really think and organize, I would have kicked his butt.

Q: Why did you want to do the show in the first place?

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Orlando: Backstage Eats at Epcot and A Restaurant Called the Ravenous Pig

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When I wasn’t eating my way through 27 sweet treats as a judge at the recent Pillsbury Bake-Off in Orlando, I was — well — eating still some more.

You see, the Pillsbury folks wanted to make sure none of the 12 Bake-Off judges were ever in danger of having the slightest hunger pang. Perish the thought.  So we were fed. Then, fed again. And on it went, calorie after lovely calorie.

Here are the highlights:

We were treated to a welcoming party at Epcot, where six of the theme park’s restaurants had set up cooking stations inside a large kitchen area. Epcot Executive Chef Jens Dahlmann was on hand to greet the judges and members of the media.

We mingled as we enjoyed sips of wine and tastes of cute little lamb sliders with tomato marmalade, shrimp in green curry sauce with fragrant basmati rice, duck two ways — smoked breast and leg confit with tomato and egg fettuccine, porcini-dusted beef tenderloin, and a fab fisherman’s stew by “Iron Chef America” Cat Cora’s Kouzzina restaurant.

My favorite nosh, though, had to be the martini glasses of spicy sashimi-grade tuna tartare with cucumber, daikon and pepper salad, and avocado-wasabi sauce and crisp lotus root chips. That dish, from the Hollywood Brown Derby at Epcot,  was so good that I even went back for seconds. Shhh, don’t tell anyone.

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