If there's one thing our friends at Food & Wine do even better than throwing fabulous festivals all around the country, developing stellar recipes and generally making our lives more appetizing - it's identifying up and coming talent from around the country.
In each of the ten designated regions of the country, you - yes, YOU - may vote for the chef whose restaurant has most significantly stirred your soul and your palate. The winner of the The People's Best New Chef 2011 will be the subject of a profile in the July issue of Food & Wine and will no doubt hold you in tremendous gratitude and esteem until the end of time.
We and the editors of Food & Wine would greatly prefer that you only vote for chefs whose restaurants you've actually visited, so the "chef" part of The People's Best New Chef 2011 really holds true. See more details at foodandwine.com and let the clicking commence!
Cooking philosophy: “Classical technique applied to recognizable ingredients in simple and appealing presentations.”
Why he’s amazing: Because he prepares quirky and exceptional comfort food, like goat sausage “corn dogs” with piccalilli relish.
Favorite ingredient: Espelette pepper from Spain. It has a sweetness to it and a quick heat that doesn't linger. It's the secret spice of the Publican.
Favorite gadget: “The MY Cook blender from Spain. It has an induction base, so you can adjust the heat to whatever temperature you want and cook the product inside. We use it in pastries for all of our creams and custards to save time.”
How she won Top Chef Season 4: “I tried not to worry about all the drama and concentrated on the flavors, and on just being myself.”
Most pleasant surprise about Peoria Heights: “I would have thought tasting menus would be an epic failure, but people here have really embraced them.”
Why she’s amazing: Because she’s gently steering Indianapolis diners away from straightforward steak and potatoes and toward dishes like duck breast with sweet potatoes and poblano-creamed lentils.
On working at The French Laundry: “I wasn’t blown away by the cooking style…it was the discipline in the kitchen. That’s how the great ones operate. I want that influence on the kitchen here.”
Must-try dish: French onion soup, consisting of cipollini onions stuffed with caramelized Vidalias and topped with Gruyère crisps.
On the playlist: Each week, the restaurant’s music comes exclusively from a different featured artist. Past ones include Gillian Welch, David Bowie and Nina Simone.
Voting starts on 2/15/11 and ends 3/1/11 at www.foodandwine.com/peoples-bnc. One vote per computer per region. Votes from any automated means or intended to disrupt the voting process (in American Express Publishing Corporation’s sole discretion) will be void. Chefs with the highest eligible votes per region will become finalists (10 total). The People's Best New Chef title will be determined based on highest number of eligible votes received during the voting period. All votes subject to verification.
© 2011 American Express Publishing Corporation. All rights reserved.
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