Found a link to this on the New York Magazine Grub Street Blog:
Anthony Bourdain and Michael Rulhman are giving out "Golden Clog Awards" to culinary personalities for various achievements and failures. My favorites are:
THE ROCCO
For worst career move
Nominees: Gordon Ramsay for the cruel and pointless freak show that is Hells Kitchen; David Burke for the "Hooters in a Hula skirt" non-charms of Hawaiian Tropic Zone in Times Square; Tyler Florence for Applebees, Applebees, Applebees
THE ALTON
For being on Food Network and yet, somehow managing to Not Suck
Nominees: Duff Goldman for Ace of Cakes--and for his relative low visibility and seeming lack of cooperation in the usual knuckleheaded FN Holiday co-branded clusterfucks; Ina Garten for actually cooking just about everything impeccably--and for (like Duff) being nearly invisible elsewhere on the Network; Giada diLaurentis for doing everything (but the food) wrong and yet....still cooking consistently better than she has to.
THE CAT CORA AWARD
For most fame based on least actual culinary achievement
Nominees: Guy Fieri for..."Tex Wasabi?"; Tony Bourdain--"One fucking book. Did this asshole ever work anyplace GOOD?"; Robert Irvine--"Sir Robert? Uh....Maybe not. Prince Charles' wedding cake?...uh...no. White House? Hmmm..not according to Walter Scheib....Five Stars? Who IS this guy? Really?"
For these and other nominations and explanations of the categories visit-
http://eater.com/archives/2008/02/sobewire_the_20.php
Tuesday, February 19, 2008
short update:
Oh yeah- I got an internship working for the Public Relations rep at The French Laundry. Mostly, I catalogue press about TFL and do a lot of maintenance-type office work. Sometimes, though, I get to write press releases, pitch stories to magazines, and sit in on photo shoots. I’ve signed a confidentiality agreement, though, so the juicier details will sadly remain secret.
Really Old Restaurant Reviews
During my semester break, I “toured” the East Coast- spending time with family in North Carolina, visiting New Jersey for the first time in a year, checking out the farmland my parents bought in Pennsylvania, and hanging out a bit in New York. Since my family isn’t really known for “haute-cuisine” (read: food not burnt) at Christmas dinners, the two biggest culinary highlights of my break had to be eating at both The Spotted Pig and Aquavit.
I know I was a year or two late on enjoying the whole “gastropub” fad, but I think The Spotted Pig, as the forerunner of the trend, has managed to transcend fashion and end up as a Village classic. Who wouldn’t love The Pig for letting you eat 1-star Michelin food without having to dress up or make a reservation? I, rather decadently, ordered that night’s appetizer special of fried pig’s ear which was exactly as awesome as fried pig skin can be. Though pig’s ear is a bit (just a bit) rich, our waiter recommended a 2005 bottle of Villa Sparina Gavi which had great peachy acidity and a slight mineral crispness that cut right through the delicious fried fat. For an entrée, my dining companion ordered a char-grilled burger with roquefort, which made me mad. It was a great burger but I was hoping to snag some bites of some other, more interesting, plate like the pan-fried skate with chicory or the beef and Guinness pie. Admittedly, I also didn’t get too crazy by ordering the quail with roasted trevise and pomegranate (which was also great).
Two days after New Year’s, I took my high-school friend Vicky to the, then practically vacant, dining room at Aquavit. It’s always both fun and disturbing to take someone with little fine-dining experience to an upmarket midtown joint. Even for me, going to midtown restaurants like Le Bernardin, L’Atelier, or Aquavit usually lowers my self esteem. I always get the feeling I’m way too young and way to poor to be there. But, at least at Aquavit, such nerves can be calmed by the house-made flights of the restaurant’s namesake. Of course our chef’s tasting featured a lot of artfully presented and beautifully dressed fish (yellowtail with duck tail, sea urchin and lime; chili-dusted roasted halibut, brioche-crusted salmon with beef cheeks) but the standout plate of the night for me was the oxymoronically rich and fluffily-light foie gras ganache with cured quail, pickled asparagus and raisin vinaigrette. I could eat that everyday.
I know I was a year or two late on enjoying the whole “gastropub” fad, but I think The Spotted Pig, as the forerunner of the trend, has managed to transcend fashion and end up as a Village classic. Who wouldn’t love The Pig for letting you eat 1-star Michelin food without having to dress up or make a reservation? I, rather decadently, ordered that night’s appetizer special of fried pig’s ear which was exactly as awesome as fried pig skin can be. Though pig’s ear is a bit (just a bit) rich, our waiter recommended a 2005 bottle of Villa Sparina Gavi which had great peachy acidity and a slight mineral crispness that cut right through the delicious fried fat. For an entrée, my dining companion ordered a char-grilled burger with roquefort, which made me mad. It was a great burger but I was hoping to snag some bites of some other, more interesting, plate like the pan-fried skate with chicory or the beef and Guinness pie. Admittedly, I also didn’t get too crazy by ordering the quail with roasted trevise and pomegranate (which was also great).
Two days after New Year’s, I took my high-school friend Vicky to the, then practically vacant, dining room at Aquavit. It’s always both fun and disturbing to take someone with little fine-dining experience to an upmarket midtown joint. Even for me, going to midtown restaurants like Le Bernardin, L’Atelier, or Aquavit usually lowers my self esteem. I always get the feeling I’m way too young and way to poor to be there. But, at least at Aquavit, such nerves can be calmed by the house-made flights of the restaurant’s namesake. Of course our chef’s tasting featured a lot of artfully presented and beautifully dressed fish (yellowtail with duck tail, sea urchin and lime; chili-dusted roasted halibut, brioche-crusted salmon with beef cheeks) but the standout plate of the night for me was the oxymoronically rich and fluffily-light foie gras ganache with cured quail, pickled asparagus and raisin vinaigrette. I could eat that everyday.
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