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.”
One of the country’s most genial and influential chefs, Paul Prudhomme, died yesterday after a short illness. He was 75.
Prudhomme, a Louisiana native and youngest of 13 children, grew up around Cajun cooking and often helped his mom in the kitchen. Southern ingredients, flavors, and the kick of French, Spanish and African spices, brought Prudhomme’s culinary talents to the attention of the world. Over the years he has owned several restaurants including K-Pauls Louisiana Kitchen, written many cookbooks, and launched a line of his own blended spices in 1983.
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.