Dear Kitchen: Thank You!

by Sophie Gayot 


Most times I dine at a restaurant, no matter where, I pop into the kitchen at the end of the meal. I do it to say hello, to get a tour, to shoot a video, to compliment the chef, or, on the contrary, tell him or her what did not work. Even if I didn’t enjoy the experience, there is always one thing I do: I have to acknowledge the very hard work that the kitchen team puts together trying to please our palates. They work under lots of pressure, standing up during the entire service, in a noisy environment (due to the air extraction devices), most of the time in artificial light with no fresh air, and under intense heat from the stoves.
 

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Pop-up Restaurants Make Their NYC Debut

Thor restaurant at The Hotel on Rivington in NY will be the temporary home to The Feast pop-up restaurant from Guerilla Culinary Brigade
Thor restaurant at The Hotel on Rivington in NY will be the temporary home to The Feast pop-up restaurant from Guerilla Culinary Brigade

by Meryl Pearlstein


We’ve seen pop-up shops, pop-up fashion shows, and most recently pop-up markets with pop-up food stands, and now NYC foodies can enjoy a sit-down, pop-up restaurant. Tonight marks the first night of The Feast, the pop-up restaurant concept by the production company Guerilla Culinary Brigade featuring celebrity guest chefs and mixologists in different culinary destinations nationwide.


The Feast’s first theme will be “Roaring ‘20s: Speakeasy & Steakhouse” and will represent a “Jazz Age” dinner party held in a 1920’s chophouse. The event opens October 21 and closes October 23, with dinner at 7 pm at The Hotel on Rivington.

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When I was a Hostage

Are airlines today exploiting their passengers with astronomical fees?
Are airlines today exploiting their passengers with astronomical fees?

by André Gayot 


In the last century, terrorists of many descriptions found a spectacular way to make their point: they hijacked planes and seized the passengers as hostages to monetize them.


This lesson has not been forgotten. Airlines that were in the epicenter of the drama realized that they, too, could take advantage of this strategy and mimic the principle. It would be even easier because they already had the planes, and the passengers as well, in their grasp. Thus, they did not even need to capture them, which incurs additional costs.


Becoming a hostage seems to us to be an improbable event. Don’t believe that.

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To the LA Ladies Who Feed Us

Bikini chef Susan Irby and Denice Fladeboe with Sophie Gayot
Bikini chef Susan Irby and Denice Fladeboe with Sophie Gayot

by Sophie Gayot


When I appeared on Susan Irby’s Bikini Chef radio show in June, I suggested that we do another show dedicated solely to the many talented Los Angeles ladies in the restaurant and food business. That is exactly what we did on KABC 790 on October 2. If you missed the show, you can listen to it now.
 
 
 
 
 

 

 

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No Foodies in LA, Indeed?

Is this scallop dish from Providence restaurant not good enough for Michelin?
Is this scallop dish from Providence restaurant not good enough for Michelin?

by André Gayot


Monsieur Jean-Luc Naret, the director of the red Michelin restaurant guide who is leaving his post at the end of the year, is a strongly opinionated person. Based on his brief stints, I presume, in the city of Angels, he affirmed to our colleague John Mariani that people here are not real foodies. He feels that they are not interested in eating well, but rather to look at other people going to restaurants, where they have to go to see them. In a word, they don’t really eat; they only devour the others with their eyes.


We poor Angelenos! As if it were not enough to cope with the earthquakes, the fires, the crises, and the gangs, now we also have to deal with the mediocre content of our plates. One of the tragic consequences of our ignorance is that Michelin will not publish any more restaurant guides for LA. So now, how can we learn how to eat? Sad! Continue reading “No Foodies in LA, Indeed?” »