Results tagged “fergushenderson”

Last night, for the second year in a row, visiting English chef Fergus Henderson (pictured) returned to The Spotted Pig to cook with chef April Bloomfield. The event was dubbed 'FergusStock.' Chefs and cooks from all over attended: in one corner, Tom Colicchio sat with his family and Ken Friedman, one of The Spotted Pig's principal owners. The bar was crowded (more than usual) with prospective diners angling for dinner spots.

Cooking last night at The Spotted Pig for a sold-out crowd is visiting English chef Fergus Henderson, author of the newly released Beyond Nose to Tail, a sort of sequel cookbook. Spotted Pig chef April Bloomfield worked side-by-side with Henderson, who is best probably best known for his offal-centric food at St. John, his London restaurant, but is also considered to be a renegade, iconoclast cook: a chef’s chef.

is considered a classic. It contains recipes such as Blood Cake with Fried Eggs, Tripe Gratin, and Crispy Pig’s Tail. Stuff like that. This isn’t stunt eating, Fear Factor-style, nor is Henderson’s food supposed to be particularly innovative, but it is. The chef’s “I can’t believe I ate the whole thing” approach to cooking simultaneously emphasizes frugality and simplicity. In some sense, that's almost unheard of these days.

One of our favorite things about Flushing is the proliferation of Northern Chinese restaurants and street carts specializing in lamb. One of the best out there is A Fan Ti. It's a spot that would make Fergus Henderson proud. Sometimes we're not sure whether this place's name should translate to "nose-to-tail eating" or "everything but the bleat." Like many Northern Chinese spots, A Fan Ti specializes in the cuisine of Xinjiang, particularly lamb. A Fan Ti takes it one step further by using every last part of the beast, including the head, heart and tripe as well as several cuts that are slightly more exotic. Let's just say that Gothamist almost overcame its aversion to round organ meats the other night. We promise to ease you into the more challenging photos.

Feed Your Mind is a new column that will focus on food-related books.

Anthony Bourdain, who has taken to guest-blogging for Michael Ruhlman, has already offered his opinions on Top Chef contestants. Now, he's on to bigger and better targets -- the personalities on the Food Network. He admits to watching it, "I find myself riveted by its awfulness, like watching a multi-car accident in slow motion," and has plenty to say about those who grace its airwaves. Emeril: "I STILL find him unwatchable." Giada: "Food Net seems more interested in her enormous head (big head equals big ratings. Really!) and her cleavage--than the fact that she’s likeable, knows what she’s doing in an Italian kitchen--and makes food you’d actually want to eat." Rachel Ray: "She’s a friendly, familiar face who appears regularly on our screens to tell us that '[e]ven your dumb, lazy ass can cook this!'" Sandra Lee: "Pure evil. This frightening Hell Spawn of Kathie Lee and Betty Crocker seems on a mission to kill her fans, one meal at a time."