Art Culinaire back issues from June 2002:
Mise en place.(Brief Article)
Jun 22, 2002 ... Every winter we complain about the snow, cold weather, and most importantly, lack of fresh fruit and vegetables. But spring gives us a hint of what's to come. When summer finally hits, we're ready and roarin' to get nature's best efforts into our kitchens. Nowadays, we find golden berries, ...
Trouble spotting. (Industry Spotlight).(restaurant industry)
Jun 22, 2002 ... How do you keep your whites "white"? This is not a commercial for bleach, no sir! Instead, it is an inside scoop on how the top chefs keep looking their best. UN Piece Cleaners is one of the best-kept secrets in the New York restaurant world--or dry-cleaning world, for that matter. ...
Head cheese. (Back to Basics).(Brief Article)
Jun 22, 2002 ... Watch it wiggle, see it jiggle." Most of us can hum the jingle on demand, depending on our generation. Whichever version you prefer, gelatin or gelatine conjures up childhood memories for most of us. Who could forget John Belushi's gluttonous slurp of gelatin in Animal House? With many ...
Correction.(Brief Article)(Correction Notice)
Jun 22, 2002 ... In Issue 64, page 44, the Crisp Veal Sweetbread Medallions with Forest ...
Michael Stadtlander: Eigensinn Farm Singhampton Ontario, Canada.
Jun 22, 2002 ... The resemblance of Michael and Nobuyo Stadtlander to John Lennon and Yoko Ono is uncanny. However, the ardent couple who own, operate, and cherish their retreat in the northern woods of Ontario offer not love-ins, but dine-ins. His lean, six-foot-six physique towers over her onyx mane, ...
Scoville inferno.(chili peppers testing)(Wilbur Scoville)
Jun 22, 2002; ... Spicy ingredients are getting hotter and hotter, pun intended. From the curries of South East Asia to the chili pastes of China and from the garam masalas of India to the salsas of Latin America, hot and spicy foods are common, but never banal. Because chili peppers thrive in very warm, ...
Sir minimalist: the un-surly Susur Lee.(chef)
Jun 22, 2002 ... Susur .. Toronto Ontario, Canada Often we think it's luck and timing, but this svelte-figured man has made it again--and yet again. He is a rare breed of chef, one that actually chose to close the doors of his packed restaurant in Toronto. During that time, Lotus was the place ...
Nicola Mersini.(chef's recipes)
Jun 22, 2002 ... NICOLA mersini, San Domenico, New York, NY. Coming from the outskirts of Torino in the Piedmont region of Italy, Nicola Mersini is a rare find. Because the northern Piedmont region borders France, the Franco-Italian influence is evident in his creations. Since his cooking school ...
Bill Telepan.(chef's recipes)
Jun 22, 2002 ... Bill Telepan, Judson Grill, New York, NY. bill Telepan is a chef who had no "back door" connection upon entering the business of cooking. Still, with lots of hard work and initiative, he trained with the best in the world. He was the last American to work in the legendary ...
The darling decapod: "it wasn't a rock; it was a rock lobster" the B-52's.
Jun 22, 2002 ... Sometimes considered an aphrodisiac, lobster is perceived as lavish as foie gras, caviar, or truffles. Always a great seller on the menu and loved by many, it is just simply special. Lobster once was a luxury not easily obtainable, but today it is more easily accessible and affordable than ...
Melissa Kelly.(chef's recipes)
Jun 22, 2002 ... Melissa KELLY, Primo--Rockland, Maine. In the simplified, perfectly lit pages of many periodicals, life at Primo is leisurely. However, for chefs Melissa Kelly and Price Kushner, Primo is a never-ending test of their commitment and love for learning and creating. This dynamic ...
Larry Matthews JR.(chef's recipes)
Jun 22, 2002 ... Larry MATTHEWS JR. Back Bay Grill -- Portland, Maine. The Back Bay Grill showcases the best of Maine from the local produce and seafood on the menu, to the mural by the late local artist, Ed Manning, to the nightly personal greeting by owner Joel Freund. Over time, though always ...
Masaharu Morimoto.(chef's recipes)
Jun 22, 2002 ... Masaharu MORIMOTO, Morimoto Philadelphia, PA. Masaharu Morimoto is the new Rocky Balboa of Philly. The underdog for years, he rose through the ranks by assuming the super-hero persona of the Japanese Iron Chef on the popular cooking show of the same name. Gradually recognized ...
Lacto-Licious.(ice cream)
Jun 22, 2002 ... Ice cream--not yogurt, not sherbet or sorbet, not rice cream or ice milk, not soy cream, but ice cream--full fat, full cream, full yolk, full sugar. Who would have ever thought that the simplest and most beloved frozen concoction has almost a zillion varieties? According to the ...
Fuel for the fire.(cooking)
Jun 22, 2002 ... Concentration, control, and endurance; cooks must possess these attributes to survive on the playing field. Like athletes, cooks must have the focus of a marathon runner. The line is hot and the pace is hectic; there is no room for error. As a result, cooks need a surge of adrenaline ...