Results tagged “willgoldfarb”

Last night, Savoy chef and local foods champion Peter Hoffman gave a presentation at the Museum of Natural History on the role of water in sustainable farming, in conjunction with the ongoing Water: H2O = Life exhibit (now through May 25). We missed it too, but found some similar upcoming events. Call it the Mr. Wizard meets Escoffier edition- these food happenings deal with the intersections of ingredients, science, and art.

Kellari’s Parea: This Greek bistro, housed in the space that was formerly Michael Symon’s Parea, was created by the same team that runs Kellari Taverna in midtown. This "green" restaurant features an organic menu that includes pizzas fresh from the wood-burning oven, lamb that has been marinated overnight, and eggplant with feta ice cream. 36 E 20th St between Broadway and Park Ave South (212-777-8448) Maxie’s Grill: This casusal offshoot of Angelo & Maxie’s steakhouse...

This week's New York Mag runs down some of this season's upcoming restaurant openings -- better start planning now. We've already given you the scoop on Will Goldfarb's Picnick and Peter Hoffman's Back Forty, due in September and October respectively, but we're looking forward to some of the other spots highlighted by Rob and Robin, especially noodle shop Bun, from Mai House chef Michael Huynh and his wife, Thao Nguyen, and El Quinto Pino, from the Tia Pol gang.

This month's Bon Appetit is the restaurant issue, highlighting recipes from restaurants all across the world, but our own Little Owl made the cover photo with their delectable meatball sliders. Other hometown shout-outs went to The Good Fork, for their Korean-style steak and eggs, a spiced plum chutney from Tabla, and WD-50's music playlist (including one of our current obsessions, Hall & Oates).

Picnick, the new Will Goldfarb double kiosk project at the Battery, is starting to shape up for its projected Labor Day weekend opening. Director of operations will be Kevin Pomplun, most recently chef at the Hotel on Rivington restaurant Thor.

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.

While it is best known as a dessert-only place, there is no molten corn syrup river running through Room 4 Dessert. The restaurant also lacks the Willy Wonka clichés and kit-built, old-world Vienna museum mumbo jumbo of certain chocolate chains. Room 4 Dessert eschews the garish Candyland factor in favor of minimalist offerings like its “nrj”- a mix of red grapefruit sorbet topped with segments of the fruit, smoked tea ‘air,’ and a base of litchi fruit. Will Goldfarb’s menu is also notable for two things: a minimum of sugar- the chef uses herbs, seeds, and spices to pique flavors- and the tiny superscript numbers that appear next to menu choices, like decimal versions attached to software releases. The numbers identify each dessert’s latest incarnation, and highlight Goldfarb’s restless experimentation.

Bill Buford, having moved on from Mario Batali, visits Will Goldfarb at Room 4 Dessert to learn more about the wild and wacky world of pastry chefs in the New Yorker.

Lonely hearts can cheer up this Valentine's day with the chance to win a meal cooked especially for them by Room 4 Dessert's chef de cuisine, Bob Truitt. The restaurant emailed Gothamist with the dirty (delicious) details, describing the event:

The long, narrow, striated-wood counter at chef Will Goldfarb's serves 30, but at the brand new Room 4 Dessert, previously home to Bar Tonno and Bar Veloce, it's a sweets-only endeavor. Goldfarb, the former chef at Cru, known for spontaneous and experimental creations, brings us desserts in themes, like a curry-scented concoction named "Voyage to India," cotton candy and meringues ("Infance"), a vanilla coupe glacee with whiskey sabayon, and quartets of apples in various states (tatin, cider, tartare, and sorbet). Desserts are paired with wines, champagnes, and exotic teas which the newbie staff ever-so-excitedly places before you as though awaiting a reaction. Goldfarb is ever-present with an infectious dessert-making energy, riddled with both sugar and a smile.