When I was a sophomore at Duke, 1982, I fell in love with a beautiful freshman on a delirious post-Dead-show spinning fall late afternoon on Duke’s main quad. We dated all that year and I moved to Manhattan to work for the summer as an intern at a magazine to be with her. Her parents took us to Shun Lee West, her favorite Chinese restaurant, a few blocks from Lincoln Center.  One of her father’s best friends was Arthur Gelb, managing editor of The New York Times, whom I met frequently throughout that summer. We talked about writing, and he electrified me with stories of reporting and the newspaper life. He was a galvanic newspaper man, lionized in Gay Talese’s The Kingdom and the Power, biographer of Eugene O’Neill with his wife Barbara, and discoverer of great Read On »

Share

Twenty wins the James Beard Award, via San Francisco Chronicle!

Share

Slideshow of chef Wylie Dufresne’s new dishes at his NYC restaurant, via NYT. 

Share

I spent a couple days in New York last week meeting with two very good publishers, one of whom, a veteran and very smart editor, asked whether I’d thought about how busy people can actually integrate real cooking and real food into their daily lives. He wasn’t talking about the crispy pig I had at Maialino hours later. That, as you can see, is real food and real good. (Two standbys for me in NYC, where I go just to feel good, because NYC makes me all jittery and my eyes go out of sync like that Mad-eye guy in Harry Potter but not in a useful way: Bar Boulud and any one of Danny Meyer’s restaurants. It’s not just the food, it’s the service [and yes, I paid full price, even left my VISA Read On »

Share

Michael is currently on the West Coast touring colleges with his daughter.  After the college tour, he heads back home to Cleveland for a few days and then is off to Palm Beach.  The last leg of his trip leads Michael to New York.  While in New York, he will be preparing his Carolina BBQ from Twenty  and Michael Symon’s pickled chillis with help of the amazing Ariane Daguin of D’Artagnan who suggested an American charcuterie dish at the International Association of Culinary Professionals (IACP) awards on April 2nd. By the way I need give a big congratulations to both Michael and Donna for being nominated for the James Beard Foundation Award for Twenty in the General Cookbook category.  Great work you two! Originally posted on March 4, 2009 More than a year ago, I Read On »

Share