Bon Appétit Magazine – October 2004 – “Best of Fall” issue More great food styling and photography! Contributing in this issue: Photographer Lisa Hubbard, Author & “Foodie” James Villas, Chef and cookbook author Diane Rossen Worthington, FoodTV’s Alton Brown, Contributing Editor Sarah Blek King recounts her kitchen remodel and artist Edel Rodriguez. eGullet’s own Monica Bohide is pictured on page 142 with her husband Sameer! 7th Annual Bon Appétit American Food & Entertaining Awards 2004 – Chef of the Year José Andrés, Wine & Spirits Professional Andrea Immer, Food Writer R.W. Apple, Jr., Restauratuer Jean-Geroges Vongerichten, Food Artisan Katrina Markoff, Pastry Chef (eGullet member) Michael Laiskonis, Tastemaker Colin Cowie, Humanitarian American Farmland Trust, Designer Kate Spade, Chef of Merit – Lee Hefter, Lifetime Achievement Jacques Pepin, Cooking Teacher Alton Brown. There is also a page listing past honorees. Starters – “Quick Bites from the World of Bon Appétit” by Hugh Garvey Turning Over a New Leaf – Some examples of the latest trend in cooking: Leaves. Kaffir Lime, Curry, Bay, Lemon and Banana are shown. Bread-a-Porter – Jean Paul Gaultier’s latest project “Pain Couture”, his designs are translated into bread, on exhibit in Paris until October 10th. Culinary Cars – Car manufacturers are offering more food- and drink-related accessories. Pull out picnic tables, plug-in coolers and even small refrigerators and cup “holders” that can hold champagne flutes. Better Butter – The Vermont Butter and Cheese Company has combined sea salt crystals with cultured butter ($10 for 6 oz.; 800-884-6287) At the Table with Maya Angelou – A brief Q&A with the author who has just published her first cookbook/memoir “Hallelujah! The Welcome Table” There’s also a nice quote from Tony Bourdain’s new Les Halles Cookbook. R.S.V.P. – Readers’ Favorite Restaurant Recipes Note: There are a lot of ‘Market Tips” included with each recipe Recipes: “Roasted Halibut with Shiitake and Bok Choy in Thai Curry Sauce” (Eartha’s – Saratoga Springs, NY), “Panna Cotta with Black Mission Figs in Syrup” (Pesce Blue – Portsmouth, New Hampshire), “Indonesian Chicken Satay” (The Flame Tree Restaurant – Rarotonga, Cook Islands), “French Fries with Truffle Aioli” (Ice Bar – Dublin), “Beet Gnocchi with Rosemary” (Angeli Caffé – West Hollywood), “Baked Feta with Onion and Olives” (Café Soriah – Eugene, Oregon), “Chocolate Chimay Cake with Guiness Ice Cream”, “Guiness Ice Cream” (Lucques – West Hollywood), “Warm Napa Cabbage with Bacon, Blue Cheese and Apple” (Franklin Café – Boston, MA), “Gingersnap Cookies with White Chocolate Drizzle” (Vanderbilt Hall Hotel – Newport, Rhode Island) Entertaining Made Easy – “A Cozy Fall Lunch” by Rozaane Gold Recipes: “Onion Soup with Apple Cider”, “Open-Face Ham, Cheddar and Apple Butter Sandwiches”, “Endive and Watercress Salad with Mustard Seed Vinaigrette”. A sidebar has some suggestions on desserts made with apples. Wine & Spirits – “The Vodka Chronicles” by Al Martinez Al sips his way around the homeland of Vodka: Russia. In a sidebar, Al has some suggestions on vodkas to buy back in the States. Drinks, Etc. – -Tommy Bahama boutiques sell a faux-crocodile stainless steel pink flask. -Pinot Noir legends: Flowers Vineyard & Winery 2001 Andreen-Gale Cuvée Pinot Noir, Sonoma Coast ($48), Domaine Drouhin 2001 Louise, Oregon ($75), Louis Jadot 2001 Gevrey-Chambertin, Burgundy ($35) Bon Appétit Tasting Panel – Märzen Beer (in honor of Oktoberfest): Summit Oktoberfest ($6 per 6-pack) August Schell Octoberfest ($7 per 6-pack) Capital Brewery Octoberfest ($7 per 6-pack) Samuel Adams Octoberfest ($7 per 6-pack) Brooklyn Brewery Oktoberfest ($8 per 6-pack) Flying Dog Brewery’s Dogtoberfest ($8 per 6-pack) Widmer Brothers Oktoberfest ($8 per 6-pack) Tabernash Oktoberfest Märzen Lager ($9 per 6-pack) Kitchen – Tools of the Trade – “Beyond Teflon” by Dorie Greenspan Dorie takes a look at the next non-stick generation: Silicon pans and Utensils. Restaurants – “Hotseat” It’s a brief blurb on Chef Bruce Marder – Café Capo - Los Angeles The Restaurant Reporter – “Where to go Now” by Tanya Wenman Steel Chicago: Chef Shawn McClain – Green Zebra, Chef Homaro Cantu – Moto Restaurant, Chef-Owner Jacky Pluton – Pluton, Chefs Arun Sampanthavivat & Roland Liccioni – Le Lan’s London: Jeremy King & Chris Corbin - The Wolseley, Chef Jean-Christophe Novelli – Novelli in the City, Chef Christine Manfield – East @ West Milan: Al Pont de Ferr, Osteria Grand Hotel Tucson: Chef Michael B. Powell – Soleil, Chef Jason Jonilonis – The Grill, Chef Chris Pedersen – Gold’s Room Restaurants – “Going Out” by Raphael Kadushin A look at the restaurants of Cape Town, South Africa: One.Waterfront, The Restaurant, Baía, The Cape Colony Restaurant, The Africa Café, Tank, Ginja & Shoga, 95 on Keerom. A side article discusses the Wineland east of Cape Town, some of the restaurants to visit and South African wines to taste while visiting. Cooking Class – “Taming of the Yeast” by Alton Brown Alton turns his scientific eye on the process of bread-making and shares the secret to the perfect loaf. Recipes: “Proto-Dough”, “Country-Style Sourdough Bread” Bon Vivant – “What’s New. What’s Hot. What’s Good.” By Laurie Glenn Buckle Paper maché Halloween-themed containers at www.impromptu.net Custom Invitations using engraving, wood block printing, handmade papers, fabrics, ribbons, etc. – At www.apapier.com Beautiful copper platters from www.dovermetals.com Handmade Napa chocolates with unique flavors like Thai ginger, cinnamon toast – www.woodhousechocolate.com Spode china blending current colors (orange & turquoise) with design elements from two of the company’s archival patterns. Frosted stacked sphere candleholder from London’s Kenneth Turner. “Fall Essentials” by Kristine Kidd The season’s prime ingredients in recipes that imbue the essence of Autumn. Recipes: “Pear, Pancetta and Walnut Salad”, “Brussels Sprouts and Chestnuts with Blue Cheese”, “Open-Face Wild Mushroom and Fontina Sandwiches”, “Baked Yams with Ginger-Molasses Butter”, “Cranberry-Lime Marmalade”, “Buttermilk Pancakes with Maple Syrup Apples”, “Spiced Winter Squash with Fennel” Entertaining with Style - “Indian Autumn” by Mara Papatheodorou, Katie O’Kennedy Spice up Autumn with Indian Food. Recipes: “Spicy Shrimp and Tomato Curry”, “Corn and Rice Pilaf”, “Chicken 65”, “Ginger-Garlic Mashed Potatoes”, “Mango, Cucmuber and Red Onion Salad”, “Sweet Saffron Yogurt”, “Cardamom Butter Cookies” “Doughnuts” by Dede Wilson They’re best when homemade! Recipes: “Raised Cappuccino Doughnuts with Espresso Cream Filling”, “Maple-Glazed Sour Cream Doughnuts with Sugared Walnut Streusel”, “Pumpkin Doughnuts with Powdered Sugar Glaze and Spiced Sugar Doughnut Holes” “Dinner at Eight” – by Diane Rossen Wothington A simple and sophisticated Fall dinner. Recipes: “Jerusalem Artichoke and Arugula Salad with Parmesan”, “Pork Medallions with Mustard-Chive Sauce”, “Winter Squash Mash”, “Roasted Broccoli Florets with Toasted Breadcrumb Gremolata”, “Roasted Bosc Pears with Pomegranate Glaze” Kitchen Design – “Comfort Zone” by Sarah Belk King An all-too short piece that basically says “I have a re-modeled kitchen now and here it is”. Why is this article even in the magazine? “The Zen of Slow Cooking” – by Rick Rogers The concept of slow cooking is nothing new to eGullet members. Rick offers some recipes to warm your Autumn cockles. Recipes: “Fig and Rosemary Pork Pot Roast”, “Cod Chowder with Saffron and Fingerling Potatoes”, “Chicken Shiraz with Porcini and Whole Shallots”, “Coffee-Braised Short Ribs with Ancho Chile”, “Roasted Portobello and Prosciutto Lasagna” “Sweet Trio” – by Jeanne Thiel Kelley Three Fall favorites get a makeover. Recipes: “Pear and Dried Cherry Cobblers with Ginger-Chocolate Chip Biscuit Topping”, “Pippin Apple Pie with Hazelnut Crust”, “Caramelized Pistachio, Walnut and Almond Tart” “Danube Diary” by James Villas James takes a leisurely cruise through Eastern Europe. Recipe: “Cornish Game Hens with Blackberry Sauce” “Fast – Easy – Fresh” – Quick dishes for every night cooking Recipes: “Sautéed Chicken with Tomato-Saffron Vinaigrette on Frisée”, “Perciatelli with Prosciutto, Wilted Radicchio, Blue Cheese and Dried Figs”, “Crimson Coleslaw”, “Smoked Paprika and Roasted Red Pepper Butter”, “Sweet and Spicy Chipotle-Glazed Ribs”, “Seared Coriander Scallops with Bok Choy and Hoisin”, “Parsnip and Apple Soup”, “Tangerine Granita with Vanilla Bean Cream”, “Porterhouse Steaks with Tapenade and Balsamic Vinegar” “Too Busy to Cook?” – Fast and easy favorites from readers Toni Cascio of Maryland – “Butterscotch Drop Scones”, “Pasta, Sausage and Bean Ragout” Pam Norby of Amery, Wisconsin - “Spicy Asian Noodle and Chicken Salad”, “Mango Tea Bread” End Page Q & A with author Ann Patchett who confesses a love for Good & Plenty candy.