Results tagged “juliachild”

The New Yorker runs a profile (preview only) of Nora Ephron in advance of Julie & Julia, a film she directed, wrote, and co-produced right here in NYC. In parallel narratives, the movie depicts the lives of chef Julia Child and blogger Julie Powell, who set out a few years ago to circumnavigate every recipe in Child's first volume of Mastering the Art of French Cooking in much the same way a road-weary pilgrim might approach a sacred temple. Valuable life lessons about love and liberation ensue. The New Yorker details a bit about how Meryl Streep filled Child's large shoes (right) for the film, and also a few anecdotes about the famous chef's dining excursions to NYC. "Julia Child ate at Nobu once," Drew Nieporent tells the New Yorker. "She's sitting there, she's looking at the sushi, she goes like this," the restaurateur says, then pretends to pass out. Guess she didn't like the miso-glazed black cod, either. In other news, Slashfood recently ran an interesting post about a Greenpoint warehouse liquidation of vintage culinary props used in the film that took place a few months ago. Julie & Julia hits theaters August 7.

    

Last night Gourmet magazine held a big party at the soon-to-open Shang, a new restaurant helmed by the acclaimed, formerly Toronto-based chef Susur Lee. In an uncharacteristically non-restaurant world domineering move, Lee closed his Toronto flagship restaurant (called Susur) in May in order to concentrate fully on his New York opening. Shang, which means growing upwards, will open next month.

If you passed by St. Paul’s Chapel near the World Trade Center site yesterday you may have felt like you’d stepped back through time to the city’s raw, post-9/11 days, when the chapel’s fence was festooned with photos and tributes to the attack's victims. The new Nora Ephron movie Julie & Julia recreated the makeshift memorial, which was dismantled in November 2002. (Using a crane, the crew also pasted leaves to the trees.)

This five-course wine dinner will feature nine top wines from Alsace, Austria and Germany paired with regional dishes such as Alsatian Onion Tart with Thinly Sliced House-Smoked Brisket and Raclette Fondue and Riesling-Marinated Poulet Rouge with Glazed Baby Turnips and Carrots Crispy Sauteed Spaetzle, and Riesling Jus. Doesn't that sound like fall to you? $125, tax and tip excluded. For reservations, call 212.874.7400. 7pm, Aix, 2398 Broadway at 88th Street.

The experts at the Italian Wine Merchants can show you how to build up your wine collection beyond those bottles that were left over from your last party. During the course of the afternoon, you'll taste eight Italian wines including vintage Barolo, Brunello, Super-Tuscans, and more while sampling assorted antipasti. $125 per person. Reservations required and can be made online or by calling 212-473-2323 x106. 1:00 to 3:00 p.m., Italian Wine Merchants, 108 East 16th Street.

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.

was first published in 1974. This collection of Beard's favorite newspaper columns has been reissued to coincide with the 20th anniversary of the James Beard Foundation, the culinary haven and educational institution created in his honor.

A basket of country bread and baguette slices come to the table in a basket on a wooden cutting board. To one side of the bread is a shallow ramekin of homey duck rillette, made with shredded leg confit and duck fat. A few squares of butter, cornichons, and a dish of tiny pickled onions complement the breadbasket.

December 7: Alex Prud’homme at O&CO.

R.W. Apple, whose byline could be seen on articles about politics and hot dogs and had been the NY Times bureau chief in seven cities, died this morning in Washington, DC. His NY Times obituary (written by Todd Purdum) shows the amazing sprawl of his life and career:

Drama, and a lot of dash, followed Mr. Apple as night follows day. He was the pool reporter sent to the deck of the U.S.S. Forrestal in 1967 when a fiery accident nearly killed one of the ship’s pilots, Lieut. Commander John S. McCain 3d. From that incident he formed a lifelong friendship with the pilot, who went on to become a United States Senator.

Continue reading "Legendary Times Figure R.W. "Johnny" Apple Dies at 71"

Over the weekend, Gothamist started to read Julia Child's My Life in France. A collaboration with (and completed by) her grandnephew Alex Prud'homme, Julia gets to describe her experience living in France after World War II, falling in love with cooking, and loving her husband, Paul. And there's writing Mastering French Cooking, too. While the book is absolutely wonderful, we faced the problem of being totally hungry for whatever Julia would describe. Roasted chicken, quenelles, French baguettes, mayonaise, you name it, we wanted it. So we settled on trying to find a sole meuniere (one of her first things she ate while in France and a transporting experience) and got very lucky that Bistro Cassis, on Columbus at 70th Street, served it. The sole, served with haricot verts and Yukon gold potatoes, was delicious and fortified us enough to read more.

Julie Powell, author, Julie & Julia, creator, The Julie/Julia Project

Gothamist has been a fan of the Julie/Julia Project for quite some time. We were sad to see it come to an end, but at least we knew that Julie had gotten a book deal, so we had something to look forward to. And now, we can revisit our favorite Julie/Julia moments in the form of Julie's new book, Julie and Julia: 365 Days, 524 Recipes, 1 Tiny Apartment Kitchen: How One Girl Risked Her Marriage, Her Job, and Her Sanity to Master the Art of Living. David Kamp at the New York Times doesn't seem to love the transformation. Although he is quick to compliment Julie on her food-writing skills (she has been published in the New York Times and Bon Appetit since her blog's completion), he still sees the book as too, well, bloggy. "'Julie and Julia' still has too much blog in its DNA: it has a messy, whatever's-on-my-mind incontinence to it, taking us places we'd rather not go . . ." Don't worry, we're still psyched to read it.

Guerrilla Girls On Tour

Serena Food and Stories: Feeding Friends Every Hour of the Day, by Serena Bass (Stewart Tabori & Chang, 2004)

The New York Times reports that the James Beard Foundation, the non-profit organization founded by Julia Child and others after Beard's death nearly 20 years ago, appears to be in deep trouble. The Foundation, which owns the Beard House on West 12th Street, cannot account for hundreds of thousands of dollars it took in, and generally appears to be so poorly managed that they will be hard pressed to maintain their non-profit status once Eliot Spitzer gets through with them.

The news is spreading over the wires: America's beloved French Chef, that giantess of the kitchen, Julia Child, has passed away.

- Julia Child's books on Amazon.

The rumor at Smith College was that Class of '34's Julia Child had influenced the menu. Gothamist believed it, as most of the food was heavy and buttery. Hello, first year fifteen.

- New York loses literal electricity only.

.") not to mention her wallet and figure (she estimates she's used over 60 pounds of butter). The Powells will head to DC once the project is over for a pilgrimage to Julia Child's kitchen at the Smithsonian.

Gothamist was directed to a great weblog by an eGullet article. The blog, The Julie/Julia Project, is the diary of a woman trying to cook everything in Julia Child's classic Mastering the Art of French Cooking. "365 days. 536 recipes. One girl and a crappy outer borough kitchen." Unfortunately, if she's sticking to the one-year format, she's near the end of her run. But the quality of her writing and the vivid descriptions of the food itself are enough to set this foodie a-shiver.