That's right food lovers, if you want to follow Chef Cesar Ramirez and Brooklyn Fare, both the Kitchen and the Market, now you can be a Fan on Facebook. They'll be sharing updates on Market specials, catering menus, and press, as well as what the talented Ramirez concocts in his highly acclaimed Kitchen.
The expansion of Brooklyn Fare Kitchen is set for early July, when they'll go from the current one seating of ten people to two seatings of eighteen people, five nights a week. And, they'll keep all their Facebook Fans updated on the progress of the Kitchen's redesign, temporary closing (just a week though), and grand reopening.
Ramirez: "It's going to be a lot of work, but we're so excited. We needed to expand, but I wanted to keep the concept as close to what it is now, the intimate experience of eating in an actual kitchen. Now that we're on Facebook, we can share our excitement and progress with everyone."
As the lucky little Admin, yours truly will be keeping the Brooklyn Fare Facebook page updated with new images, inside scoops, and tidbits of wisdom from the sagacious Cesar Ramirez. I look forward to seeing you all there soon!
I just couldn't resist commenting on the breast milk cheese that Chef Daniel Angerer of Klee Brasserie is making from his lactating wife, Lori Mason. While many reports claimed that Chef Angerer is "serving up" his wife's breast milk cheese to customers of Klee Brasserie, this just isn't true, he is not offering breast milk cheese on the menu. Chef Angerer is offering guests at his home a taste of human cheese, and evidently many members of the press too.
On his blog, Chef Angerer actually gives his recipe for "Mommy's Milk Cheese," where one reader shares that they've made breast milk key lime pie. What I found most incredible about his blog entry was the fact that so many people were saying what a great idea this is.
Now I'm open-minded when it comes to food. I've eaten things that make most people cringe, brains, guts, feet, stomach, sperm, and even testicles, but never the human variety. While some people may say "milk is milk," I'd respond that "meat is meat," but that doesn't mean I have any cravings for a human rib roast.
Having wrapped up its forth year and still going strong, the International Chef's Congress, organized by StarChefs.com and held every September, is still the premier food event in America.
I've attended three of the past four Chef's Congresses, and the only disappointing thing was that I didn't attend all four. With guests spanning the culinary elite from countries the world over, the roster of Chef's Congress speakers and demonstrators reads like a list of angels—and even some deities—from food heaven: Pierre Hermé, Albert Adria, Frédéric Bau, Ken Oringer, José Andrés, Eric Ripert, Daniel Boulud, Marcus Samuelsson, Masaharu Morimoto, Wylie Dufresne, Oriol Balaguer, Joël Robuchon, Gualtiero Marchesi, Dan Barber, Elena and Juan Mari Arzak, Elizabeth Falkner, Charlie Trotter, Pierre Gagnier, Grant Achatz, Paco Torreblanca, Pichet Ong, Albert Trummer....
The Congress, a three day event, not only highlights the talents and trends in the universe of food, it brings together seasoned professionals with budding up-and-comers for an exciting exchange of knowledge, experiences and ideas . Young chefs leave the event inspired, energized, and rearing to rise up in the food world and make a name for themselves with their own culinary creations.
At the fourth annual Congress I had the great good fortune of meeting founder Antoinette Bruno and spending a day watching her in action. A veritable force of energy on two legs, without Antoinette this event wouldn't go off nearly as well as it does, year after year. Of course every event of such a large scale has blips, but Bruno trouble-shoots in real time, juggling Blackberry messages, walkie-talkie communications among staffers, and the schedules of her star chefs, all while maintaining an air of sheer joy at watching her event unfold—like a kid who started her own candy shop. As if that weren't enough, Bruno is also a talented self-taught photographer whose images of food and chefs grace the pages of the Congresses' glorious program book.
Antoinette Bruno w/ Juan Mari Arzak
With more hands-on workshops, demonstrations and tastings than I can cover here, I'd just like to share some photos (well, quite a lot of photos actually) of my personal favorites from this year's Congress: Masaharu Morimoto, Jose Andrés, Juan Mari Arzak, Paco Torreblanca, Marcus Samuelsson, Rohini Dey and Maneet Chauhan.
Masaharu Morimoto (on Fish, of course), Iron Chef
The Highly Animated Jose Andres of Mini Bar, Washington DC
Owner Rohini Dey and Executive Chef Maneet Chauhan, At Vermilion
Hands-on Workshop w/ Chef Marcus Samuelsson, Aquavit
A quick shout out to Damien Herrgott, Executive Pastry Chef at the soon-to-open Bosie Tea Parlor in NYC. Time Out New York announced the opening, in which they said: "To go with the teas are sweets like macarons from pastry chef Damien Herrgott, who’s logged hours at Paris’s famed Pierre Hermé, and as executive pastry chef at Bouley Bakery. Quick correction to TONY, Damien Herrgott didn't just "log hours" at Pierre Hermé, he was hired at the young age of 23 to be the Chef for the opening of Hermé's first store in Paris. He remained with Hermé for four years, and also headed up the opening of his second Paris location.
Another bow to Cesar Ramirez, Executive Chef at Brooklyn Fare Kitchen, for the rave review he got on The Q, GQ Magazine's blog. Congratulations, Cesar! We knew you'd be a hit from the first time we ate there, and from the glorious birthday dinner you made for me and my friends. Kudos, you deserve it!
Unfortunately I have been on an extended leave from work due to illness. I wish all of you a Happy Holiday season, and hope to be back to work, posting articles, ASAP!
Your culinary questions and comments are more than welcome! Feel free to e-mail me at culinarysagacity@gmail.com, or simply enter a comment on the site and I'll reply to you right here.
