"Escoffier" news and stories

• Chef Massimo Capra shares Easter memories and a recipe for slow-roasted lamb shank with onions and potatoes.
• Michael Ruhlman chats with the paper about his new book "Ratio: The Simple Codes Behind the Craft of Everyday Cooking" and shares his ratio-rific road map for "1-2-3 Cookie Dough."
• Chefs abound this week as Chef Michael Smith talks about Auguste Escoffier and shares Escoffier's "all-purpose sauce."
• Get traditional for Passover with homemade chicken stock and Passover chicken soup with garlic and eggs, plus extra recipes for Thai hot-and-sour shrimp soup and salmon udon soup.
• Toronto gets a new restaurant, Osteria Ciceri e Tria, and the Globe critic burbles, "Osteria has jumping vitality and enough brio to channel the cuisine of the sun."
• Keep an eye out for Evanturel -- a brie-style cheese with a line of vegetable ash that just hit stores in December but is already a finalist in the 2009 Canadian Cheese Grand Prix.
• Three veteran sommeliers christen their "Woody Allen" wines.
  

Peruvian cuisine's myriad roots, including Chinese, Japanese, Spanish, African and Italian, make it one of the world's first fusion cuisines. It's also highly regarded. Famed French chef Escoffier ranked it third after French and Chinese. It's certainly in my Top 10.

Last spring the Peruvian government announced plans to popularize Peruvian cuisine in the U.S. "We want our food to be as well known as Thai is in this country. ... We want Peruvian restaurants everywhere," Alejandro Riveros the head of public diplomacy for the Embassy of Peru, told The Washington Post.

The above video by Prom Peru, the country's tourism board, is part of the publicity effort. It's loaded with stunning shots of the Andes and the country's coast all set to traditional music.

Source

Phoenix's Wrigley Mansion, the stately residence built by chewing gum magnate William Wrigley in the late twenties, is experiencing some backlash for hosting an extreme dinner catered by renegade chef Kaz Yamamoto. The meal featured such questionable items as saguaro cactus, bichon frise and seal sushi.

Unfortunately not everybody out there is as open-minded as Chef Yamamoto. The Wrigley has fielded hundreds of phone calls from irrate individuals, some of whom have even threatened to burn the place down. Lighten up people. It's the 21st century, surely we should have a more embracing attitude toward a chef whose name may one day be uttered in the same breath as Escoffier.

Source