Subject:

Thomas Keller

  • Blogs

    January 8, 2012

    Dumpster Dive Breakfasts, Toilet Bowl Dinners, and Other Absurd Links

    The Perennial Plate Episode 84: Dumpster Diver from Daniel Klein on Vimeo. Here's a roundup of five strange and disturbing food-related links. 1. Check out this video on dumpster diving with chef-activist Daniel Klein, who has worked with Tom Colicchio and Thomas Keller, among others. "I've gained ... More >>

  • Blogs

    December 18, 2011

    Toa Toa Dim Sum, Toes and All

    ​"I have a craving for dim sum and I really can't go out for anything else," my friend joked, having trekked down from Lake Worth. I'm not a big brunch fan, so a defection from lousy mimosas and lines of sheep waiting to pay $30 for eggs was fine by me.A trip to Toa Toa was my first to Sunrise in ... More >>

  • Blogs

    October 28, 2011

    At Bozo's in Fort Lauderdale, Fridays Bring Food for the Soul

    ​ For 31 years, Rosa Bozeman has reserved Fridays for soul food. It's the day in which the parking lot is packed and she stays open until 6 p.m., two hours later than usual. Oxtail and meatloaf are the highlights when it comes to meat. And since I'm obsessed for the moment with oxtails, I'd m ... More >>

  • Dining

    September 15, 2011

    Sea in Lauderdale-by-the-Sea: Fresh Catch, Feels Like Home

    ​ For 31 years, Rosa Bozeman has reserved Fridays for soul food. It's the day in which the parking lot is packed and she stays open until 6 p.m., two hours later than usual. Oxtail and meatloaf are the highlights when it comes to meat. And since I'm obsessed for the moment with oxtails, I'd m ... More >>

  • Blogs

    June 22, 2010

    Everybody's a !@#$%^& Critic: Six Food Critics to Hate

    Mike Licht, notionscapital.com​In the bad old days, restaurant criticism was the province of professionals, learned men and women with highly evolved palates who got paid by (mostly) newspapers to evaluate the food of local eateries without fear or favor, neither seeking nor accepting freebies, re ... More >>

  • Blogs

    May 14, 2010

    The Crappy Kitchen Cookbook

    ​Is your kitchen smaller than Snookie's brainpan? Do you barely have enough counter space to spill a can of Bud? Does your refrigerator wheeze like Kirstie Alley running a marathon? Is your stove something Neanderthal Man would have used to roast a hunk of woolly mammoth?  If you answered "ye ... More >>

  • Blogs

    March 22, 2010

    How Foie Gras Is Done and Not Done, Courtesy of French Laundry and Le Bistro

    Torchon refers to the cooking method in which the French delicacy foie gras is deveined, wrapped in a light towel, and poached. When it's done, the foie gras is lightly spreadable and deliciously rich. Serving it from there can be very creative. The idea is to pair the torchon with complimentary fla ... More >>

  • Blogs

    April 21, 2009

    Nine U.S. Restaurants Make World's 50 Best List; Ramsey Strikes Out

    Once again, S. Pellegrino has ranked the 100 Best Restaurants in the World, and nine of the top 50, including Momofuko Ssam Bar, which made the list for the first time this year, are in the United States. But we South Floridians are going to have to travel (and pay!) if we want to sample the best. ... More >>

  • Blogs

    February 6, 2009

    The Govind Burger

    The barrage of burgers continues unabated. Two more Five Guys  are poised to proffer their patties to the public -- one in the old Dogma space at Washington Ave. and 15th Street in South Beach, the other in Aventura Mall. But a bigger burger banner headline is that Govind Armstrong and the folk ... More >>

  • Film

    July 5, 2007

    Incredible, Edible

    Brad Bird does it again; health inspectors everywhere shaken to their core

  • Dining

    May 17, 2007

    Dining in the Petri Dish

    Stop the revolution; I want to get off

  • Dining

    January 11, 2007

    Season to Share

    Hey, man, quit Bogarting those baked clams

  • Blogs

    January 3, 2007

    Barton G.'s Molecular Experiment Goes Bust

    Hey, man, quit Bogarting those baked clams

  • Dining

    April 27, 2006

    Honk If You Love Foie Gras

    Duck and Cover

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