The Best--and Easiest--Way to Make Short Ribs - le 10 Avril 2012
This past week, Julia Moskin of The New York Times featured my newest cookbook, Home Cooking with Jean-Georges, in an article in the Dining section. She writes, "the ingredient that flies most freely in his kitchen seems to be konbu, the dried seaweed that gives many Japanese dishes a briny depth." Maybe she exaggerated a bit, but I do love konbu. It's an amazing natural source of umami, that great savory sixth taste.I appren[...]
New Desserts and Chefs at Jean Georges Restaurant - le 10 Avril 2012
My career as a chef is built on my food. My career as a restaurateur is built on my amazing staff. I've worked with many talented people over the years and consider them family. Over the last few months, I've been reminded of this at Jean Georges, my flagship restaurant. More than a decade ago, a kid named Mark Lapico started as a line cook. I immediately noticed his talent and work ethic and moved him up through the ranks. [...]
Simply Chicken at Madison Square Garden - le 10 Avril 2012
For decades, my business partner Phil Suarez and I have gone to games at Madison Square Garden. And we always planned to eat elsewhere because the food was typical stadium stuff. When Hank Ratner, the president and CEO of the Garden, approached us about opening a concession stand there, it was a no brainer. He also asked us to provide the food for the Delta Sky Club and the MSG suites. Since we opened this winter with a group [...]
The Perfect Birthday Party - le 10 Avril 2012
Leave it to Martha Stewart to create the most amazing birthday party. Last week, Martha celebrated her granddaughter Jade's first birthday with her daughter Alexis at Perry St., my West Village restaurant. It was an intimate family affair and she graciously included my grandson Olivier and daughter-in-law Ochi in the festivities. My son Cedric and I prepared lunch for the guests, along with Cedric's great team of cooks. We d[...]
Alsatian Baeckoffe at JoJo - le 10 Avril 2012
Spring's here, but I'm going to keep my warming Alsatian stew on JoJo's menu for one more month. It's still a little cold out and I love this homestyle meat-and-potato stew. Growing up in Alsace, I got to share this dish with my family on Sundays. Before I was born, my grandmother put together the mixture of pork, potatoes, onions, carrots, parsley, and Riesling early on Sunday mornings. She'd drop off the casserole [...]
New Bar Menu at Perry St. - le 25 Fév 2012
Let me just start by saying that I'm not a lush. Really. But I do like a good drink. That's just one of my reasons for launching a new bar menu at Perry St. Another is that there's been a rebirth in the West Village. In my neighborhood, I've noticed people coming and staying later to drink and eat. At Perry St., my chef and son Cedric and the team behind the bar (Mac Wyatt, Shinya Yanao, and Tracey Olson) have worked with [...]
Sweet Shrimp: Eat 'Em While You Can! - le 18 Fév 2012
The sweet shrimp season in Maine is short and there may be only a week left at best. I love the distinctive sea sweetness of these small coral-pink crustaceans, which my seafood supplier Ingrid sends to me whole. As with the diver scallops and day-boat line-caught fish she finds for me, Ingrid sends me only sustainably gathered shrimp.Sweet shrimp are best enjoyed raw to get the most out of their delicate flavor and texture. T[...]
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