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Posts with tag QA

Ask a Sommelier - Duck and Wine with Daniel's Raj Vaidya

Posted Sep 1st 2009 4:00PM by Pervaiz Shallwani
Filed under: Wine

raj vaidya
Raj Vaidya.
Photo: Michael Harlan Turkell

In a career that has included wine jobs at haute dining and wine destinations Per Se, Cru and, since June, the head sommelier at Daniel Boulud's flagship New York eatery Daniel, Raj Vaidya has paired more than his share of his duck with vino.

Born in Jersey, and raised in his parents' native Bombay and Singapore, Raj's wine tutelage began well before he was of legal drinking age, enjoying vino and good food with family and company. It laid the groundwork for post-college (a degree in political science and philosophy from Rutgers University) career in the wine business, where he first started working at New Jersey's Ryland Inn and did time in the biodynamic fields at Robert Sinskey Vineyards in Napa.

As fall quickly approaches, we caught up with Raj to discuss the different elements one needs to consider when pairing wine with all those preparations of this wonderfully fatty, gamey bird, creamy foie gras and bloody duck à la presse.


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Mom-'n'-Pop Shops - Zingerman's

Posted Jun 23rd 2009 1:00PM by Rebecca Flint Marx

ari weinzweig
Zingerman's co-founder Ari Weinzweig in front of the deli he opened 27 years ago.
Photo: Zingerman's
Back in 1982, when Ari Weinzweig and Paul Saginaw opened Zingerman's Delicatessen in Ann Arbor, Mich., the food world was a much different place. Far fewer Americans knew that real Parmesan cheese did not come in a green plastic tube, or that honey came in more than the plastic-bear variety.

Though Zingerman's began its life as a simple corner deli serving traditional Jewish foods like pastrami, corned beef and noodle kugel, it soon established itself as a new breed of artisanal food store, introducing countless customers to everything from American Spoon Fruit jams to raw milk cave-aged Taleggio cheese. Today, Zingerman's has more than 500 employees and is comprised of nine businesses, including a creamery, restaurant, bakehouse, publishing house and business-training program collectively generating about $36 million every year.

Weinzweig and Saginaw have always maintained an open-book approach to their business, sharing their profit margins with employees and letting customers know exactly how important they are to Zingerman's continued success. And both have always kept an eye turned towards the future -- they've already outlined their vision for 2020, which includes, first and foremost, applying "the model of sustainability to every aspect of our work," whether that means customers, employees or the planet at large.

Ari on Tunisian food, customer loyalty and his forthcoming bacon book after the jump.

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Kelly Choi of 'Top Chef Masters' - The New Padma?

Posted Jun 9th 2009 2:00PM by Pervaiz Shallwani
Filed under: Television/Film, Celebrities, Food News

Spinning off the wildly popular "Top Chef," Bravo TV is pitting 24 of the best chefs around the globe against one another in a no-holds-barred knife fight for the chance to win $100,000 for charity in "Top Chef Masters." The show, which debuts Wednesday at 10 p.m. EST, comes complete with its very own Padma in Kelly Choi, a 33-year-old former model born in Seoul and raised in the suburbs of Richmond, Va.

She was cherry-picked straight from local access TV in New York, where, dressed in skimpy outfits and armed with an inquisitive mind, she gave New Yorkers an intimate view of some of the city's top kitchens. We caught up with her to talk about her rise to national stardom, how the best chefs in the world handle criticism and what the deal is with magicians acting as judges.

How did you get involved with the show?
Someone from Bravo called me out of the blue and asked me to fly out to L.A. to meet the producers. What I do on ["Eat Out NY"] is pick a dish and cook it with a chef on TV. I pick all the restaurants that I want to feature and dishes that I think the readers would be into. This Bravo exec saw me on TV and flew me out and my dream came true.

Why do you think this show matters in this economy?
Why not? Everybody loves food. The alternative is to cook at home and you can totally pick up tips. It's a fun way -- to be inspired by fun and passionate people -- to cook at home.

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'Food Inc.' - Robert Kenner Wants to 'Delightfully Disturb' You

Posted May 20th 2009 1:00PM by Pervaiz Shallwani
Filed under: Television/Film, Food News



Troubled by what he had been reading about his dinner, documentary filmmaker Robert Kenner embarked on a 6-year, cross-country journey to expose the nation's agribusiness industry. "Food, Inc." (see the trailer above) features interviews with authors Eric Schlosser and Michael Pollan and quotes from some of the heads of Big Farming from Walmart to Tyson. Kenner examines recent salmonella scares, chats with organic farmers and calls his film -- which hits the big screen next month -- "entertaining and hard-hitting." We caught up by phone with Kenner in L.A. to chat mutant chicken nuggets, Oprah's legal issues and his quest to leave you "delightfully disturbed."

What made you want to make this film?
We spend less of our paycheck on food now than at any time in our history, which is great, but it also comes at a great cost to us ... I made a film that I hope will leave you delightfully disturbed.

What do you mean by "a great cost to us"?
One out of every three babies born after 2000 will develop early onset diabetes. A lot of that is attributed to corn and corn byproducts. We can't sustain that. There are environmental costs and ultimately it is a cost to the consumer. You might be paying less money, but you are paying additional [health] costs that are becoming very, very expensive.

Men in suits, their strawberries and Oprah after the jump.

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James Beard Award-Winning Pastry Chef - A Chat with Babbo's Gina DePalma

Posted May 6th 2009 4:30PM by Pervaiz Shallwani
Filed under: Restaurants, On the Blogs, Food News

ginaUntil this Monday, Babbo Pastry Chef Gina DePalma was the Kate Winslet of the culinary world, earning six James Beard Award nominations for the honor of Outstanding Pastry Chef but never taking the cake. The seventh time, though, proved to be the ... er ... icing. We caught up with DePalma this morning to chat about victory, pastry, her battle with ovarian cancer and her boss, the boisterous Mario Batali (aka Mr. Fanta Pants).

What did it feel like to the finally win a James Beard Award?
I tried not to break down into tears. I tried to keep myself together up there. After seven years, you try to emotionally turn yourself off. In past years I thought it was such a big deal to win, but it still felt good.

Is that why you were emotional on stage? That was part of it. It's also been a very tough year for me. I don't know if you know, I have been battling ovarian cancer. I was diagnosed four days after my sixth loss. I had a huge operation and went through chemo and lost all my hair. I am still in treatment. It was stage four. It was end of the line, but they got it all in surgery.

Hear why salted caramels should die and why DePalma is afraid to rock orange crocs after the jump.

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Tip of the Day

December may have peppermint bark, but have you thought to incorporate the taste of autumn into white chocolate with a rich pumpkin swirl?

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