Friday
Feb052010
Tuesday
Nov032009
Art & Food Part II
hamamama | Nov 3, 2009 at 23:08
Well, I guess I now know what one ton of ribs was about. Following up to my past post about the Performa 09 opening gala, apparently it was a whole boat load of Daisy May's ribs. Delicious. And what a cute Jacques Torres rendition of Jeff Koons' rabbit. I probably would have nibbled on the ear.
Read about it here.
Read about it here.
Wednesday
Oct282009
Another Side of Keller
hamamama | Oct 28, 2009 at 22:45
Yes, it's another piece on Keller, but found this article from the NYTimes well worth a read. In many ways I felt I could relate.
tagged Thomas Keller in Bits & Bites
Thomas Keller in Bits & Bites Wednesday
Oct212009
Art & Food
hamamama | Oct 21, 2009 at 21:11
Ok, so I missed "Don't Perish" at Leo Koenig , which is a shame, because the concept behind the show sounds fantastic: exploring the metaphors that link food and art. As part of this exploration, there were twice weekly potluck dinners held at the gallery, where visitors of the gallery can join the curators to discuss matters of art and food. What was also special about this show was the curators' emphasis on responsibility, and asking guests to bring food that can be donated to the Food Bank of New York . Bummer I missed the whole thing.
Tuesday
Oct132009
Thomas Keller Interview
hamamama | Oct 13, 2009 at 20:21 
Along with The Fat Duck and el Bulli, Keller's The French Laundry is on my list of destination restaurants that I long to experience. Short of putting together a trip to Yountville, I've been fortunate enough to dine at Per Se, which was definitely my most decadent and tastiest meal I've ever had in NYC. I've admired Thomas Keller for his amazing ability to take the simplest of dishes/treats and take it to an unimaginable level of perfection. (Go and taste his take on an oreo cookie at Bouchon Bakery if you don't believe me.) Or his dedication to precision in his more elaborate dishes. One of my favorite stories that I love to listen to Marz tell is the one about Keller's meticulous steps in making a perfect French Onion Soup as published in his Bouchon cookbook.
Here is an interview I came across, where Keller discusses his new cookbook Ad Hoc at Home. I haven't gotten my paws on the book yet, but I'm sure in Keller's own way, his home-style meals will be challenging to make.
tagged Thomas Keller in Bits & Bites
Thomas Keller in Bits & Bites