Wolfgang Puck Aims High

Chef Wolfgang Puck with Sopheie Gayot at the opening of WP24 at The Ritz Carlton Downtown Los Angeles
Chef Wolfgang Puck with Sophie Gayot at the opening of WP24 at The Ritz Carlton, Los Angeles

by Sophie Gayot



As downtown Los Angeles continues to attract more visitors, it has also convinced Wolfgang Puck, GAYOT’s 2010 Best Restaurateur in the U.S., to open another restaurant. Not far from the Wolfgang Puck Bar & Grill located at L.A. Live, WP24 gets its name from the chef’s initials combined with its location on the 24th floor of the new The Ritz-Carlton, Los Angeles hotel. Two large, completely separate rooms boast illuminated views of the surroundings. It’s decorated in two different styles, but I did not like either one.


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2 Presidents, 1 Dinner

Chef Rick Bayless prepared Mexican cuisine for the Obama's second state dinner
Chef Rick Bayless prepared Mexican cuisine for the Obama’s second White House State Dinner

by Jeff Hoyt

Rick Bayless is the second top chef to work his magic at the Obama White House, preparing Wednesday’s state dinner for President Felipe Calderón of Mexico and his wife, Margarita Zavala. The first couple has dined at Topolobampo, one of Bayless’ Chicago restaurants along with Frontera Grill and Xoco.

According to a statement from the White House, Bayless worked with Michelle Obama and Comerford to prepare a menu that “reflects the best of American cuisine” while “honoring the culinary excellence and flavors that are present in Mexican cuisine.” His molé sauce reportedly used more than twenty ingredients and took days to make. Several ingredients for the dinner, including herbs, radishes and lettuce, were harvested from the White House garden, while White House pastry chef William Yosses used honey from White House bees for the desserts.

The White House posted the following menu for the state dinner on its website Wednesday afternoon:


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Low-Calorie Indian Delivery in San Francisco

Green Coriander offers healthful, low-fat Indian cuisine
Green Coriander offers healthful, low-fat Indian cuisine

by Tiffany Maleshefski


It’s dinnertime. The refrigerator is empty (yet again). You’re starving. And yes, it’d be easy to dig through the stack of takeout menus conveniently stuffed in the kitchen junk drawer, but wasn’t the point of that hour-long cardio workout and $15 salad for lunch to stay on the caloric straight and narrow? And here you are ready to undo it all in one phone call.

San Franciscans have the option of calling up Green Coriander, a new delivery service that promises Indian takeout fare that’s light on fat and heavy creams and is instead rich with nutritious and organic ingredients.

While earning an advanced degree in France, the delivery service’s founder, Paawan Kothari, did what every college student does: she ate at the on-campus cafeteria. Eight pounds later, she was not too keen on the cafeteria, or many to-go foods, for that matter. So she ditched her marketing career, a field she’d worked in for years, and ventured into the wide and saturated world of Indian takeout, determined to offer the world delicious Indian food that came guilt-free and full of flavor.

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Making Pasta at Culina

 by Sophie Gayot



I just published my review of Culina Modern Italian restaurant, which recently opened at the Four Seasons at Beverly Hills with an impressive décor. Now listen carefully to what Chef Victor Casanova says during my exclusive interview, and you will learn the secret of his tasty spaghetti that I just enjoyed.


The noise you hear in the background of the video is not a faulty microphone, but what the chef has to endure when he makes pasta twice a day for Culina’s satisfied diners. I also tried many more items on his menu, and particularly appreciated his wheat crust margherita pizza (see photos below).

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The Summer Heats up with Hell’s Kitchen Season 7

Chef Gordon Ramsay with Sophie Gayot and Alexandre, her son
Chef Gordon Ramsay with Sophie Gayot and Alexandre, her son

by Sophie Gayot


For the third time, GAYOT.com will be helping chef Gordon Ramsay on his hit TV show Hell’s Kitchen. In 2008, I was featured in the eighth episode of season 4. In 2009, my brother Alain Gayot appeared in the final episode of season 6. I will return to the program on the season 7 premiere, to be aired June 1st on Fox (8:00p.m.-9p.m. ET/PT).

On the first day of filming this episode, Gordon Ramsay presented the sixteen new contestants: eight ladies on the Red Team, and eight gentlemen on the Blue Team. The second day was the real deal: the cooking and the judging. In his personal style, Gordon Ramsay asked the contestants to do something that had never been done in the prior seasons: complete the dinner service on the very first episode. Did they? You will have to watch to find out. Expect a few more surprises as well.

On another note, I have met Gordon Ramsay a few times, away from the impressive set of Hell’s Kitchen located in Culver City. He is indeed a rather charming person. One day, when I ask him to autograph one of his cookbooks, he refused to sign it for me, but instead dedicated it to my son Alexandre, who wasn’t there that night. Although a busy celebrity chef, Gordon had remembered meeting him earlier. So, despite what you see on TV, he can be very sweet.

Note: Chef Jason Santos, one of the contestants, is offering a special dinner on June 1 at his Boston restaurant Gargoyles on the Square, offering dishes he prepared on the television show. For more about Boston restaurants, read our Boston Restaurant News, Reviews, Culinary Events and Wine Dinners.