Fast Times: Bison, Kosher Vendos, Puck
The story on lonely, neglected farmers' markets has already piqued Ed's interest, but here's the rest of what the Gray Lady is digesting today.
- You say buffalo, I say bison: The icon of the American West is enjoying a resurgence among diners. Treehuggers and nutritionists rejoice.
- Keep on Puckin': Despite frozen food lines, Home Shopping Network huckstering, and other numerous ventures, Wolfgang Puck and his steakhouse, Cut, manage to impress Frank Bruni.
- Eaux de vie, loud and clear: An Oregon producer—Clear Creek Distillery—is turning out colorless fruit brandies that Eric Asimov describes as "an entire orchard of fruit ... packed into a single glass."
- Kosher coin-ops: Vending machines that dispense glatt kosher products. 0y v3y!
- Cold eggplant salad? Melissa Clark prepares this vegetable in an unexpected way. And here's the recipe.
- Bruni 3-Stars Café Boulud: It's as good under current chef Bertrand Chemel as it was under the previous one, Andrew Carmellini. Bruni: "The dishes at Café Boulud are united less by ethnic orientation than by the kitchen’s skill and by embellishments that reliably turn what’s already enjoyable into something remarkable."
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4 Comments:
I ate at Cut recently and it was a marvelous meal, the Kobe is the best I have had.
http://beefaficionado.blogspot.com/2007/06/cut-by-wolfgang-puck.html
beef aficionado at 11:14AM on 08/15/07
Thanks for the link, BA! Good to hear that Puck's doing right by the common man, too.
Adam Kuban at 11:42AM on 08/15/07
I cannot believe that the Cut article didn't even mention Lee Hefter.
Cathy at 3:24PM on 08/15/07
I like this way of summarizing the Times food section; since probably most of us read it anyway, there's probably not much point in writing at length about individual articles.
emily20008 at 6:33PM on 08/15/07