Kate Krader (@kkrader on Twitter) is Food & Wine's restaurant editor. When she tells us where to find our culinary heart's desire, we listen up.
I’ve read that drinking is up around Washington, D.C., since the beginning of the government shutdown on October 1.
I understand that. Just hearing about the shutdown makes me want to reach for some alcohol. But as the shutdown stretches on, I keep thinking about furloughed workers. Some sympathetic chefs around the country are thinking about them too, and are offering free lunch to federal workers. Yay for them and their decision to support workers who have stopped getting paychecks.
What these chefs are divided on is how to feed Congress: One place has launched a Congress Chicken special; another says: “members of congress not eligible for free pizza until you get your s**t together.”
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.
Editor's Note: José Andrés is an internationally acclaimed chef. Among his accolades, he was named "Outstanding Chef" by the James Beard Foundation in 2011 and one of "The 100 Most Influential People in the World" in 2012 by TIME Magazine. Tomorrow, he will be in Iowa at the World Food Prize participating in discussions on food security as part of the Borlaug Dialogue. The dialogues are named after Nobel Peace Prize winner Dr. Norman Borlaug, who spent his life working to find solutions to feed hungry people across the world.
“Tell me what you eat, and I will tell you who you are,” might be Brillat-Savarin’s most famous quote, but something else he said that I find more powerful is: “The future of nations will depend on the manner in which they feed themselves.”
Today, on World Food Day, I think that statement has an even truer meaning and urges us to look around at our world and the importance of food. And why would words like this have such a profound impact on me, a chef? Chefs - all of us - feed the few, in our restaurants and at special events, but I believe we have the power and responsibility to help feed the many.
When top toques like Daniel Boulud, José Andrés, John Besh and Michael Chiarello get, erm, late night cravings, they don't go scrambling for the pots, pans and sous vide machine.
After opening more than ten restaurants encompassing Spanish, Greek, Turkish and Mexican cuisines, receiving the prestigious James Beard Award and popularizing tapas for Beltway patrons, Chef Jose Andres has a new role as culinary historian.
"I'm going back to 16th, 17th, 18th-century books, because books to me are a very important way to say, 'This began here on that date and this is the first book that ever published that recipe with corn or that recipe with pawpaw," said Andres gesturing to an imaginary book in his hand.
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