5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.
It's time to get sauced.
And Laurent Manrique certainly knows a thing or two about it - especially when it comes to getting sauced the classic French way. If you know the basics, you'll be well on your way to Black Diamond sauce-dom in no time.
The Gascony-born chef was trained at Michelin-starred Paris restaurants Le Toit de Passy and Taillevent before earning Michelin stars of his own stateside at San Francisco’s Aqua.
Now, Manrique is the chef/partner at Millesime in New York City.
"It's not about making sauces for just the sake of it," says Manrique. "It's about teaching my younger cooks the proper techniques that will allow them to expand their skills, and also to give them the understanding of why we're using a particular sauce for a particular dish or ingredient."
So whaddya say - feeling saucy?
Five French Sauces You Should Try to Master and Why: Laurent Manrique
The U.S. Department of Agriculture has replaced the food pyramid with a more user-friendly plate icon to help Americans make healthy food choices.
We asked what your ideal plate looks like. Our editor, Kat, created her version, which consists of some not-so-healthy helpings of fried okra, cherry pie, cheese grits, pulled pork, and a glass of scotch.
So, health repercussions aside, we asked iReporters what their ‘MyPlate’ would look like. The creative souls featured above turned their plates into a pieces of art and sent them to CNN iReport.
Chefs with Issues is a platform for chefs and farmers we love, fired up for causes about which they're passionate. David Kinch is the chef and proprietor of the two- Michelin star Manresa Restaurant in Los Gatos, California. He is also a partner with Cynthia Sandberg in the biodynamic and organic Love Apple Farm - the exclusive kitchen-garden for Manresa.
With the terrible, heartbreaking tragedy and aftermath that has hit Japan, it is easy to overlook the country’s restaurant and hospitality industry and the devastating hit it has taken.
But the road to recovery will also include a resumption of travel and tourism and a return of a new sense of normalcy for the Japanese people as they get back to their lives, food and restaurant culture.
And, what a culinary culture it is.
Japan has always seemed a bit of a mystery, a final frontier to many who travel the world looking for great restaurants and cuisine. For Western cooks, it has always been a tough nut to crack.
The composed salad tasted of Spring, the Turbot special was sumptuous and buttery and the first glass of Prosecco di Valdobbiadene unexpectedly and delightfully dry. I would gladly have ordered a second, but the offer never came.
Nor did a check-in after the food arrived, a smile of any wattage, or any indication at all that we were welcome in the restaurant at 8 p.m. on a slow-ish Thursday evening. Just the check at the end. Was it something we'd done?