Posts Tagged ‘Daniel Patterson’

ANNOUNCING THE 2014 JAMES BEARD AWARDS SEMI-FINALISTS

Thursday, February 20th, 2014

JamesBeard Award Medallion

Before spring officially kicks in the annual food & drink rite of passage begins; a close read of the names of anointed hospitality industry leaders who are fortunate and skilled and lauded and connected enough to have their names land on the semi-finalists’ list for this year’s James Beard Awards. And then the ensuing chatter about whether those nominees are deserving and who was “robbed.”

They say, it’s an honor just to be nominated, and that’s true. In our book, everyone who makes a difference in the lives of restaurant, bar and hotel guests every day is a winner, but for now, let’s just see who the James Beard Foundation (www.jamesbeard.org) might be handing an award to on May 5th where the theme for the 2014 Awards is “Sounds of the City.”

This year’s theme explores the enduring relationship between music and food, celebrating the many ways in which the culinary community is inspired by music and the artists who create it. Music has continually played an important role in the culinary world, from inspiring chefs in the kitchen to setting the tone in a dining room and everything in between. A surprising number of chefs have crossed over from the world of music to food and even more continue to express themselves as musicians in their downtime. From Nashville to New Orleans, Detroit to Seattle, this year’s gala reception will feature chefs from some of America’s beloved musical cities creating dishes inspired by their favorite sounds, whether it’s a local musical act, special song, or impactful musician.

There’s no doubt that being nominated for a James Beard Award has an impact on careers. The James Beard Foundation holds an online open call for entries beginning in mid-October of each year. According to sources at the Foundation this year, over 38,000 entries were received, a list which the Restaurant and Chef Committee goes through to determine eligibility and regional representation. Based on the results and eligibility requirements for each award, the committee then produces a nominating ballot that lists the semifinalists in each of the 20 Restaurant and Chef awards categories, some of which include Outstanding Chef (Presented by All-Clad Metalcrafters), Outstanding Restaurant, Best Chef in ten different U.S. regions, Rising Star Chef of the Year, Outstanding Service, Outstanding Wine, Spirits, or Beer Professional, Outstanding Bar Program, and Best New Restaurant.

The list of semifinalist nominees is then sent to an independent volunteer panel of more than 600 judges from across the country. This panel, which comprises leading regional restaurant critics, food and wine editors, culinary educators, and past James Beard Foundation Restaurant and Chef Award winners, votes on specific award categories to determine

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THE NOSE KNOWS

Wednesday, November 10th, 2010

Exploring the Alchemy of Taste and Smell

Guests may first eat with their eyes, but their satisfaction with what goes into their mouths is directly correlated to what they smell as the aromas from their first bite or sip wafts up to their nose.

How are you considering the impact that smell has on taste, memory, culture and nature as you think through each dish? Do you consider the importance of aroma and its impact on your guest’s food and drink experiences?

Do you want to learn more about how to create that elevated guest experience that brings them back again and again? You can this weekend at The Alchemy of Taste and Smell – a seminar dedicated to the exploration of creativity in cooking, the composite nature of flavors with a crucial focus on scents.

Event creator, Daniel Patterson says, “The reality is, that what we smell comprises at least 80% of taste and flavor. We’re looking to provide people with a better understanding of that.”

The understanding culminates on Saturday night with an experimental seven course meal that illuminates the explicit connection between what we smell and what we taste. Expect each of the seven chefs presenting their course to wow you with some culinary sleight of hand tricks.

Join Mandy Aftel (Owner, Aftelier Perfumes; Author), Dave Arnold (Director of Culinary Technology, FCI), David Chang (Chef/Owner, Momofuku, ** Michelin Stars for Ko, World’s 50 Best Restaurants #26 for Ssam Bar), Bill Corbett (Pastry Chef, Coi), Wylie Dufresne (Chef/Owner WD-50, * Michelin Star, World’s 50 Best Restaurants #45), Johnny Iuzzini (Pastry Chef, Jean-Georges, *** Michelin Stars), Harold McGee (Author and NY Times Columnist), George Mendes (Chef/Owner, Aldea), Nils Noren (Vice President of Culinary and Pastry Arts at The International Culinary Center), Daniel Patterson (Chef/Owner Coi, ** Michelin Stars), Audrey Saunders (Mixologist, Owner Pegu Club), Alexander Talbot and Aki Kamozawa (Chefs and Authors, Ideas In Food) for two days as chefs and mixologists gather to dine, investigate, and explore together the importance of aromatics and how it integrates into the food & beverage experience.

Below is the program, with pricing. Tickets are available at: www.astorcenternyc.com/shopping-cart.ac

Friday Evening

5:00 p.m:
Dave Arnold and Audrey Saunders
Demonstration: Using Aroma in Cocktails (The Study, up to 36 people) $55

Dave Arnold and Audrey Saunders will demonstrate how they use aroma in cocktails, including distillations, essential oils and infusions.

7:00 – 10:00 p.m:
Opening Party (The Lounge and The Gallery, up to 250 people) $95
Creative cocktails by Dave Arnold and Audrey Saunders
Participating Chefs: David Chang, Alexander Talbot and Aki Kamozawa, Daniel Patterson, Nils Noren, Bill Corbett

The party will feature stations spread throughout the two rooms, with chefs and mixologists on display, making food and cocktails. There will be some passed food as well, and white and red wines will also be served.

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