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.
Since 1988, the editors of Food & Wine have feasted their way from coast to coast, seeking out 10 innovative chefs, each with a distinctive vision, creating exceptionally delicious food. They've bestowed upon these shining stars the title of Best New Chef. This year, the dining public has a say.
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!
Most unique hotel trait: Built in the 1800s, the hotel’s elevator was made large enough to carry both a man and his horse.
Why she's amazing: She’s translating Northern African and Mediterranean flavors for a Midwestern audience.
How they save on decorating costs: A pig skull leftover from headcheese is re-purposed as window decoration.
Nickname: Colonel Mustard” - Schoenefeld once sprayed mustard at a bartender who asked for a salad with dressing on the side.
Favorite cooking tool: Spoons; he buys them on eBay or at antique stores. “I get really weird about my spoons. I have three spoons, and I tell people I usually like them more than most people I work with.”
Mixology program: Classic cocktails like the Moscow mule and a Prescription Julep - rye whiskey, cognac, mint and hand-crushed ice served in copper mug.
What it means to be a chef: "When we are creative, we can change our menu up, and if you don’t do that, you’re not being a proper chef. Opening a can, dumping it in a pan and calling yourself a chef is not how it works.”
Oddball ingredient: Duck giblets (Willmann serves them fried).
Beverage program: Galliano makes his own root beer using sarsaparilla, ginger, anise, licorice root and cane syrup.
Why he's amazing: Although he trained as a pastry chef, Dahl’s savory Italian-inflected dishes are spot-on.
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.
Next entry »Coffee klatsch
« Previous entryFood & Wine's The People's Best New Chef 2011: Pacific
Next entry »Coffee klatsch
« Previous entryFood & Wine's The People's Best New Chef: Southwest