We asked, they answered. Five SF chefs tell us what to buy, what to bring, when to brine and what to eat the morning after.
Tim Luym, chef/owner, Poleng Lounge
You’re invited to a potluck Thanksgiving: what would you bring?
I would bring rice. I can eat rie with anything and most people don’t serve rice with turkey for Thanksgiving. But imagine: rice, turkey, gravy, stuffing, cran! Better than potatoes.
If you were short on time and it had to be store-bought?
Last night at the CUESA Sunday Supper I learned the following: that Gialina owner Sharon Ardiana is opening a new restaurant (though she doesn't have a space yet), that Mark Dommen's next whole beast meal will be devoted to suckling pig, that Bar Tartine will serve housemade English muffins when they open for breakfast in three weeks (and that chef Chris Kronner isn't sleeping much).
Welcome to the 2009 Burger Bonanza wherein two girls eat 20 of the city's best burgers, on the path to burger enlightenment. The 10 best will then be chosen to be featured—in ranking order—in 7x7's September magazine issue. Burgers must fit our "fancy burger" parameter: made with beef and available as part of the regular dinner menu at upscale restaurants in SF. Beyond that, we're open to suggestions, which we hope you will leave in the comment box below!
10 a.m. on day four of PBFW is a brutal time for demo, but a hung over Jamie Lauren and Stefan Richter rallied to the occasion (with the help of a bottle of wine and some Journey tunes) and cooked up an asparagus salad and a chocolate mousse. Of course, the majority of the audience could care less about the cooking—it was Top Chef unplugged time, a chance to experience Stefan’s unrequited love for Jamie first hand. The Top Chefs entreated (Jamie: “Everyone knows we’re in love and are having babies, right?” Stefan: “Jamie, you called me at 8:30 to wake me up? No, I turned over at 8:30 to wake you up”), even going through a fake marriage ceremony, administered by Food & Wine editor Gail Simmons.
Being a chef, people are constantly surprised by what I eat (or don't eat) over the course of my work week ... to be completely honest, the last thing Iwant to do when I am at work is eat. Being surrounded by food all the time generally makes me very uninterested in having a meal on a daily basis. Here's a list of everything I ate this week.
Monday: My day off. Probably the one day when I actually eat two meals. Usually on Mondays I try and get together with friends, since it's really
Get out of the kitchen and read something, will ya?
As a chef, I think one of the most important things you can do is to continue learning. This can be accomplished in several ways, including doing a stage at another chef's restaurant, watching interesting food shows on TV (and by interesting, I mean Anthony Bourdain and Andrew Zimmerman, not Rachel "EVOO" Ray), and by reading books. Lots and lots of books. I have a ton of food-related books, mostly piled in my office at work, because there's no place to put them in my little apartment. Behold a list of my favorites:
I obviously go out to eat a fair amount. If you have been following my blogs, you will know that I am not a big fan of cooking at home in my downtime and usually prefer to have someone else do it for me. This week I amuse you, the reader, with a list of my pet peeves about diningout. I'm not going to name names, because that would be rude, but here are some things that I consider to be simply unacceptable.
As a chef, one of my favorite things to do is go out for dinner. I hate the thought of cooking at home—hate hate hate! I figure if I spend 60-plus hours a week in a restaurant, one of my luxuries when I am not at work is to have someone else cook my dinner. So, behold, my list of places I go on my night off.
How my life has changed since I started appearing on national television:
Until I got a spot on this season’s Top Chef, my job at Absinthe has always been behind the scenes. For the past year and a half, I’ve been going into work and prepping, cooking, expediting and hand-holding for about 10 to 12 hours a day (on average) before heading home.