Born in Israel, raised in America, Executive Chef Michael Solomonov traveled all over his home country, tasting the best hummus, eggplant dishes, breads, kebabs before opening Zahav in Philadelphia. Now, his favorite flavors and traditions from Israel make up his menu. In March, Chef Solomonov taught students about modern Israeli recipes and traditions at the DeGustibus cooking school. This week, we spoke to him on the same day he was named the Rising Star Chef of the Year Finalist from the James Beard Foundation. Interview by Renée Restivo with Chef Michael Solomonov for the DeGustibus blog.
Located in the heart of Tribeca in New York City, Corton is the collaboration of the restaurateur Drew Nieporent and Chef Paul Liebrandt. Named for the largest area of Grand Cru in Burgundy, the restaurant highlights selections from Corton on its wine list. The New York Times named it one of “10 Best Restaurants in 2008.” Chef Paul Liebrandt was the youngest Chef to receive 3 stars from the New York Times. Chef Liebrandt’s modern French menu melds the tradition of classical cuisine with a contemporary approach to ingredients and technique. He describes Corton’s cuisine as “joyful and playful, yet deeply rooted in traditional French cuisine.” For his appearance at DeGustibus cooking school this past month, Chef Liebrandt prepared the following
Chef Daniel Angerer of KLEE was part of DeGustibus cooking school’s “Brasserie & Bistro Scene” in March, when he shared recipes for “perfect salmon” sous vide, “instantly” smoked shrimp sausage (using his favorite kitchen tool). He and his fiancé Lori Mason own Klee together and call it “their first baby.” Chef Angerer’s career has taken him from Austria, France, Italy, Switzerland and Germany to the kitchens of New York’s elite dining establishments. His cooking style has been described as “taking butter from lettuce and sugar from peas.” Last week, Renée Restivo interviewed the brilliant, fun-loving Chef Angerer for the DeGustibus blog, and here is their conversation for you to enjoy.
An Interview with Chef Alain Allegretti for the De Gustibus Blog Chef Alain Allegretti is known for flavors and dishes that emphasize fresh, authentic ingredients of his native region of Provence. At his first signature restaurant, he presents his cuisine in a setting to match the classic elegance and comfortable charm of the French Riviera. The New York Times included Allegretti on its “10 Best New Restaurants” list in December of 2008. I had the pleasure of sitting down with Alain Allegretti for an interview for the De Gustibus Cooking School blog this week. Here’s the interview
On opening night at De Gustibus, we enjoyed the food of Chef Dominique Crenn, named “Best Chef of the Year 2008” by John Mariani in Esquire magazine. Chef Dominique Crenn celebrates California’s farm fresh cuisine and traditional European techniques in her dishes and is known for creating menus that emphasize high-end artisanal, sustainable, and seasonal New American cuisine with diverse influences. Dishes she prepared on Opening Night are Salsify Soup with Coco Nibs and Oyster Beignet, Seared Scallops with Sunchoke Veloute and Braised Mushrooms, Pork Belly with Caramel Onion and Fried Sage and Nutella Pot De Crème.