Unlike Hell's Kitchen, which seems just a sadistic exercise to embarrass its cheftestants, Gordon Ramsay's other show, Kitchen Nightmares is educational, enlightening, and sometimes, even feel-good. And what's more, his help seems to actually turn around failing restaurants.
I got a nice e-mail from one of the casting people recently, asking for suggestions on candidates for the next season of the show. I blanked. I couldn't think of any, which must mean that I've been lucky with only go
There was once a Sizzler on Newport Blvd. in Tustin, beneath the shadow of the 5 Freeway overpass.
Then around October of last year the owners severed their ties to the company. They decided that they would rebrand themselves "Triple S". Why "Triple S"? Well because they would serve "Steak, Seafood and Salad", of course -- just like they did when they were a Sizzler. But this time, they'd be independent.
When I saw the change, I chuckled at the name. I don't know. It reminded me of that bad V
It's been a difficult time recently for British celebrity chefs. First, eateries owned by Antony Worrall Thompson and Tom Aikens hit money trouble. Then last week it was reported that Heston Blumenthal's famed Fat Duck restaurant has had to close because hundreds of diners became ill after eating there (the cause is still unknown, although the restaurant has now been allowed to reopen). Suffice to say that certain biological samples are involved). Now it's Gordon Ramsay who's making headlin
Not content with a hugely successful music career, a record label and a fashion line, Justin Timberlake is now branching out into the world of alcohol.901, his new brand of tequila, is named for the area code of Memphis, Timberlake's hometown, and also (rather unconvincingly) "because 901 is the time of night when your evening is ending but your night is just beginning".The liquor has reportedly been in development for two years, and is launching in stores in Los Angeles, New York, Las Vegas and
*No, Not Gordon Ramsay, but Jamie Oliver.Not satisfied with a worldwide culinary empire that includes several charity restaurants, numerous cook books and various TV shows and appearances (over here, Jamie At Home airs on the Food Network), Oliver wants to take on the seemingly insurmountable task of changing the way we eat in America, both at home and in our schools. The former Iron Chef America contender (pictured here with Mario Batali) has already had major success in the UK, where he h
Enthusiasm and authenticity are the bywords at Lucca, the Quail Hill café/deli/wine bar run by Cathy and her husband Elliott. The couple both trained in architecture before turning to the restaurant trade--and we're glad they made the move. We grilled Cathy with our usual set of questions.1. Dish that you cook that most represents you.At home: Mostly pastas of all shapes and sizes.At Lucca: Sometimes, when I can get them fresh, we do this incredible whole branzino (Mediterranean sea bass)
We've been following the progress of this new venture, and can confirm that it's set to open to the public this Friday. Edwin tipped me off about the launch date, so he gets credit for that, as do his foodie friends who tipped him off, DanGarion and Jay Ruiz.Located in Old Towne Orange, Haven will be "a modern kitchen that prides itself on producing farm-to-table-fresh European old world fare that far transcends typical pub grub." Good, because typical pub grub in England was until recently q
The culinary world is in mourning today for Keith Floyd. "Keith who?," you may ask. Floyd was a legend across the pond, a true "bon viveur", and an inspiration to many of today's chefs. The TV presenter and food personality (in the true sense of the word) died of a heart attack yesterday aged 65, a couple of months after being diagnosed with colon cancer. His last TV appearance--a documentary in which he meets one of his heroes, actor Keith Allen--only aired last night. (Curiously, Floyd was
