Alex Seidel was named one of the nation's top 10 new chefs by Food & Wine magazine, and as a result will cook for the annual Food & Wine Classic in Aspen. Seidel, chef and co-owner of Fruition restaurant in Denver, cultivates relationships with local farmers and ranchers to assure his ingredients are top-notch.
More restaurants and bars are serving wine on draft, saying the kegs are better for the environment and preserve the taste of wine more effectively than bottles. The Vesta Trattoria & Wine Bar in Astoria, N.Y., is now serving 80% of its by-the-glass wines from kegs.
Chefs in Canada are drawing inspiration from around the world but using local ingredients to make dishes such as a Caprese salad with beets instead of tomatoes and kimchee with local cabbage. Those embracing the "glocal" trend say food that does not travel far is fresher, less expensive and tastier.
Early June is typically harvesting season for brown shrimp, but the oil gushing into the Gulf of Mexico has put the harvest on hold. Other shrimp can be substituted for brown ones in the recipes given here, though the taste won't be quite the same.
Michel Richard, the celebrated chef of Central in Washington, D.C., has been hired to design and implement menus for OpenSkies flights between the U.S. and Paris. Dishes including fried chicken, crab coleslaw and Caesar salad must be modified for travel.