As any Hebrew school student worth her (kosher) salt will tell you, the Passover holiday is all about celebrating freedom. Freedom of expression was the catchphrase when asking nine creatives in the realms of fashion, food and fine art to conjure up their own unique seder plate.
If all he did was cook, Jean-Georges Vongerichten's status as one of France's -- and the world's -- most innovative chefs would be assured. But Vongerichten's amazing talents in the kitchen are aligned with a genius for business.
The Michelin Guide to restaurants has been around for more than 100 years and claims more gravitas, by sheer longevity, than most other dining guides. Recognition bestowed by this particular institution can make or break a restaurant.
The other night, there was an unorthodox kind of culinary happening. Deepak and Jean-Georges, two men famous enough that we're all on a first-name basis with them, created a four-star recipe for the launch of Vongerichten's newest book.
It was a good night for New York and a good night for women in food. A New York girl attending my first James Beard Awards, I couldn't have been happier about the winners. Here, a quick recap of the night's events.
I remember sweetbread dishes I ate years and years ago as if it were yesterday and lament them. There was a time when sweetbreads were certainly more prominent on New York menus than they have been of late.