UK-based chef Marcus Wareing was chief consultant on the Oct. 23 release, “Burnt”, starring Bradley Cooper, and he is quick to sing the star’s praises.
In a recent interview with People magazine, he shared that, “My team wrote all the recipes and menus and made sure it represented the way a chef and a kitchen would have really worked.”
In terms of mentoring Cooper, his “thinking” was to make sure the actor – whose Adam Jones is a head chef from London striving to receive his third Michelin star and set up shop in Paris – moved, directed the kitchen, and dressed a plate correctly. Cooper has also been quoted as saying all the cooking we see in the film he actually did.
Wareing raved that the star, who once worked as a prep chef at an Italian restaurant in his home state of New Jersey, is a natural. “He’d watch me dress a plate and copy it almost identically.”
Executive Chef Richard Papier opened Arana in New Orleans’ Garden District about a year ago. He is holding a bottle of Kai tequila (Day of the Dead), one of their many varieties. (Photo © Kent Hardouin)
Over 1,800 people died as a result of Hurricane Katrina. Many more fled the city prior to the floods, including Richard Papier. Ten years later, he finally came back.
“I didn’t know if my home was OK. I was sitting at a computer watching the governor on TV talking about the city,” recalls Richard Papier of New Orleans. Although his home was in the Garden District, far from the Lower 9th Ward, he didn’t realize it had been spared from the floods.
Papier had had to flee, along with thousands of others, days before Hurricane Katrina slammed into Southeastern Louisiana in late August 2005. He left for North Carolina, but not as quickly as he planned. Traffic was snarled. Power lines were down.
“Trying to get out of town was crazy. We had to drive to Baton Rouge just to get out of town… Both sides of the interstate were being used, yet even so, what usually took 45 minutes to an hour took about five hours. We couldn’t find a gas station, either.”
American Cheese Month is long overdue. After all, who are those haughty French with their Brie, Roquefort and Chèvre?!
Dozens of cheeses are produced domestically, and this month you can taste 45 of them at a special “cheese board” at Portland, Oregon’s Cheese Annex, Chizu, and Cheese Bar.
Here are some of the domestic varieties they’re offering:
Jasper Hill’s Alpha Tolman: Alpine-Style Raw Cow’s Milk from Vermont
Meadow Creek Grayson: Washed Rind Cow’s Milk from Virginia
Ancient Heritage Hannah: Raw Cow & Sheep’s Milk from Oregon
Sartori Bellavitano: Raspberry Lambic washed Cow’s Milk from Wisconsin
Point Reyes Bay Blue: Raw Cow’s Milk from California
Plus, cheese tastings are free; you can also enjoy an inexpensive glass of Spanish wine to augment the experience at Cheese Bar…or just buy a whole bottle. But at the Cheese Annex, buy a brewsie: it’s part of the Commons Brewery on Belmont Street.