's monthly interview series, 'The Gatekeepers
' talks to the hosts and hostesses at some of the city's most prestigious restaurants, discussing hard-hitting topics such as securing lucrative reservations, choosing the best table, and the favorite dishes of the famous dignitaries that pass through Washington. Their most recent interview
, however, went a bit differently, perhaps revealing a bit more than intended about the world of fine dining -- a world where bribes are de rigeur
, black customers are not seated next to each other, and well-dressed patrons are given preferential service. Though few in the industry will admit to it, bribing the host appears to be the fastest way to get a table
(unless you're a tourist, or the Maitre d' happens to be the CEO of Groupon
and the City Paper
posted by schmod
on Jul 23, 2012 -
Michelin inspectors have been anonymous as CIA spooks. Until now
. And now
. The New Yorker has a rare interview with one.
posted by converge
on Nov 18, 2009 -
The New York steak dinner, or beefsteak, is a form of gluttony as stylized and regional as the riverbank fish fry, the hot-rock clambake, or the Texas barbecue. Some old chefs believe it had its origin sixty or seventy years ago, when butchers from the slaughterhouses on the East River would sneak choice loin cuts into the kitchens of nearby saloons, grill them over charcoal, and feast on them during their Saturday-night sprees.
- Joseph Mitchell, 1939. [more inside]
posted by Joe Beese
on Jun 14, 2009 -
releases the Beer Sommelier
. Beer is increasingly considered the ideal beverage to accompany food for its palate cleansing carbonation and its diverse range of styles
featuring flavor and aroma characteristics that can enhance any dish. But selecting the right beer style
to complement a specific dish, and tracking down a retailer that carries that style presents inherent challenges. Masterfully select the best beer styles to pair with any dish, see examples of those styles, and track down individual beers in your neighborhood with the Beer Sommelier
. [more inside]
posted by netbros
on Jun 3, 2009 -
"Some American consumers believe sriracha (properly pronounced SIR-rotch-ah) to be a Thai sauce. Others think it is Vietnamese. The truth is that sriracha, as manufactured by Huy Fong Foods, may be best understood as an American sauce, a polyglot purée with roots in different places and peoples.
" A Chili Sauce to Crow About
posted by dersins
on May 20, 2009 -
Well, that's one less Carolina flying squirrel, but having it for dinner might actually help keep them around. A list of endangered American species once common on the dinner table has become a book
, its author, Gary Paul Nabham, encouraging the reader to keep disappearing
local culinary traditions alive
. Endangered Dinners
posted by Kronos_to_Earth
on Apr 30, 2008 -
My favorite entree is the salmon sandwich on foccacia bread. Water is served with a slice of cucumber which is very refreshing.
Which profession dines out the most? Whose judgements can be counted on for honesty and straightforwardness? The truckers'
posted by ardgedee
on Mar 28, 2007 -
The Epicurean online.
Charles Ranhofer's 1893 book The Epicurean
is available online from the Michigan State University Library
and the Museum
as part of their Feeding America
digital project. Ranhofer was the head chef at Delmonico's Restaurant
from 1862 to 1894; he popularized the Escoffier version of French cooking to America, modifying it to take advantage of American foods such as turkey, squash, corn, and Pacific salmon. Besides thousands of recipes, The Epicurean
discusses table settings, menus, various methods of presentation, and kitchen management. The book may be downloaded as a PDF in two parts
posted by watsondog
on Sep 11, 2005 -
Entertaining food blog (previous mefi
topic) Regularly updated and worth a look for those interested in food ;) Written from Berkeley but not region specific, sometimes recipes."what is a bourgie? First let's get the pronunciation down, boo-zhee, sort of rhymes with sue me. Actually, it doesn't rhyme at all. It's the truncated version of bourgeoisie, you remember middle school history, Marie Antoinette, the rising middle class. But to English speaking nations, assuming that is what you belong to, this is the class with which we aspire to belong. And with food, it's almost the intangible. That little bit of effort that brings the dreary to the divine."
posted by wuakeen
on Jun 28, 2005 -