Results tagged “terrancebrennan”

              

Despite the rain, the crowds poured in at Citymeals-on-Wheels Chef's Tribute fundraiser in Rockefeller Center last night. This year's theme -- Crème de la Crème, a tribute to the great French masters, many of whom were in attendance. As one might expect, honoring the world's best French chefs includes a large quantity of foie gras, caviar, duck, and truffles, and America's top chefs certainly put them all to good use. Each chef prepared two dishes: one classic dish as a tribute to a French master, and one of his/her own that was a variation on a French classic.

Yesterday morning, the nominees for the 2007 James Beard Foundation Awards were announced at the Beard House on West 12th Street. In additional to New York restaurant stalwarts David Waltuck of Chanterelle, Floyd Cardoz of Tabla, and Terrance Brennan of Picholine (which was rebooted in 2006 to impressive reviews, the nominees also include a bumper crop of young chefs including David Chang for Momofuku Ssam Bar, Daniel Humm for Eleven Madison Park (both for Rising Star Chef of the Year), and cut chemist Will Goldfarb of Room 4 Dessert (for Outstanding Pastry Chef). Three other nominees from San Francisco, Boston, and Chicago round out the Rising Star Chefs category; Goldfarb faces competition from four other nominees in the pastry category, including Michael Laskonis of Le Bernadin.

Gothamist and A Hamburger Today bring you the best burgers from across the nation right here at Water Taxi Beach. We've told you about it plenty -- all the details are here.

On chilly winter nights like these, staying in often seems a better idea than going out for dinner. And if you offer to cook, you can convince some friends to brave the cold instead. When we do, we want an appetizer that will wow our guests. Gougères are an easy but impressive first course. Serve them straight from the oven, and upon the first bite an aromatic steam erupts from within. They are essentially the fancy man’s cheesey poofs—adorable hollow balls of cheese-flavored pastry. If your default starter is a bread and cheese platter, try this for an elegant take on the same combination of flavors.

Now that New Year's is behind us, the next Hallmark holiday on the horizon is Valentine's Day. Thoughts turn to romance, champagne and chocolates. Well, romance is fine, but Gothamist thinks that the whole "champagne and chocolates" concept needs a little updating.

When Terrance Brennan, chef of Picholine and Artisanal, opened Terrance Brennan's Seafood and Chophouse, he started to receive cease and desist letters from Louisianna. From the Brennans of Brennan's in New Orleans. Much like something out of a Charlie Kaufman script, or a David E. Kelley legal drama, the Times reports "that expert witnesses were grilled about the differences between the Creole cuisine of Brennan's in New Orleans and the 'straightforward American food' of Brennan's in New York." Gothamist would have liked to have been in the courtroom. Perhaps William Grimes testified? Or Jeffrey Steingarten? Ruth Reichl maybe? A foodie can dream...