Calling All Casseroles; Jonathan Waxman to Cook Southern on the UWSGreenpoint：Casserole Fanatic转身食谱作者Emily Farris将于10月16日在布鲁克林唱片公司举办厨师。现在注册！[布鲁克林]东部东部：道公式应在南海滩的林肯路上安装。[hipster]翠贝卡（Tribeca）：布比的老板罗恩·西尔弗（Ron Silver）终于在本月的一本食谱中放弃了他的馅饼食谱。[纽约州]上西区：巴布托厨师 - 帕特纳乔纳森·瓦克斯曼（Jonathan Waxman）今年秋天在南部的票价上转向南部的票价，当时他在第82街的哥伦布大道（Columbus Avenue）打开Madaleine Mae。[NYT]西村：在比较湾区餐厅趋势与纽约的餐厅趋势中，评论家迈克尔·鲍尔（Michael Bauer）承认：蓝山厨师丹·巴伯（Dan Barber）“通过在哈德逊山谷的农场种植大部分食物来更好地做乔兹·帕尼斯（Chez Panisse）。”[餐/旧金山纪事之间]
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Jean-Georges学校Chodorow在博客艺术中So it’s not anywhere near as dishy as Chodorow’s site, but it seems Jean-Georges Vongerichten’s two-week-old blog is at least sticking to its promise to update us every Tuesday on “what I’ve been cooking, where I’ve been traveling, and what I’ve been thinking.” (It’s a Blogger site with a pretty standard template — did Jean-Georges make this himself?) Even if he isn’t slamming Bruni and Platt, Vongo is at least confessing to cooking with a machine developed for Kentucky Fried Chicken (scandalous!) and getting his daughter’s birthday cake from a bakery instead of from his dessert man Johnny Iuzzini (c’est impossible！）。另一个令人震惊的人：“我喜欢在纽约吃饭。从洛斯达斯（Los Dados）的炸玉米饼和玛格丽塔酒（Margaritas）（我经常在香料市场做饭之后停下来）。”Jean-Georges仍在香料市场做饭吗？Jean-Georges Vongerichten [博客]
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Bourdain Lays Into ‘Top Chef’ Hung; Restaurant to Open in Back ofAnthony Bourdain jumps onTop Chef’s Hung even harder than he laid into Marcel last season: “‘Flavor’ counts for very little in a competition for ‘Top Chef.’” [Amuse Biatch] Related: ‘Top Chef’ Biases Finally Out on the Table ‘Top Chef’ Non-Winner Lia on What Went Wrong Kanye West is a soul-food connoisseur, when he’s not eating out in haute Asian eateries like Spice Market and Philippe. [WSJ] An unrelated restaurant will open Thursday in the back room of Setagaya and will feature Thai, Japanese, and Malaysian food. [Eat for Victory/VV] Related: New East Village Ramen Spot Insists It’s More Authentic Than Momofuku
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珍珠的牡蛎酒吧起诉埃德的龙虾吧；杜卡斯接管The owner of Pearl Oyster Bar sues the owner of Ed’s Lobster Bar for intellectual-property theft, accusing her former sous-chef of having stolen everything from the paint job to the Caesar salad dressing. [NYT] Alain Ducasse has taken over Brasserie LCB and is looking to convert it into a bistro along the lines of Benoit, his casual place in Paris. [NYT] It might not be such a good idea to hire a Top Chef. [NYO]
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Pastis Atop Zagat Nightlife Ratings; City Trans-Fat Seminar FlopsPastis位于Zagat刚刚发布的夜生活排名上，佛陀酒吧，Balthazar和Spice Market紧随其后。[NYDN]纽约市邀请33,000个餐厅和食品供应人员参加他们的反式脂肪研讨会，只有20个出现。其中一半是城市雇员。[NYP]也许托尼·布尔登（Tony Bourdain）不讨厌下一个食品网络明星as much as he makes out. Today brings another suspiciously obsessive-sounding post by the acerbic chef-author. [Ruhlman]
在陷入困境的俄罗斯茶室内；迈耶和其他人在媒体上进行审查The fullest account yet of the debacle that is the new Russian Tea Room. Gary Robins comes out looking far more sinned against than sinning, and the owner comes out looking like a jerk. [NYP] A blue-ribbon panel including Mario Batali, Bill Telepan, and Danny Meyer study the question of whether it’s possible to open a restaurant under the radar. The near unanimous answer is no. Will Goldfarb suggests one way: “Do it in Queens.” [Snack] Pichet Ong formerly of Spice Market is the first of the hot pastry chefs to open his own restaurant, the eponymous P*ong. Rivals Sam Mason and Jehangir Mehta (formerly of Aix) are close behind. [NYS] Related: The Launch [Grub Street]
Exotic Dessert (Supposedly) Enrapturing New Yorkers我们通常不会在研究印度的习惯news media — other than when the latest Amitabh movie opens, of course — but a food item recently caught our eye. Most New Yorkers probably have never heard of kulfi, the ultra-dense Indian version of ice cream that’s traditionally made with water buffalo milk. But don’t tell that to Mumbai Newsline, who published an exuberant feature last week on how the obscure dessert is supposedly taking the city by storm. The piece references NYC’s handful of outstanding Indian and pan-asian restaurnants, including Devi, Spice Market, 66, and Tabla, going into loving detail relating the restaurants’ particular recipes. Although the writer admits that “the man on the street” isn’t yet fixated on the treat, the piece implies that a kulfi craze may well overtake the nation: “Could we be seeing the next popsicle?” Let’s hope so — for Mumbai’s sake.
