In the days leading up to the James Beard Foundation awards, the New York Culinary Experience offered master chefs the opportunity to teach their craft to students. Classes included St. Louis chef Gerard Craft's ravioli making class and an oyster shucking lesson from Jesse Schenker of New York’s Recette.
The season for zucchini is finally here, and Bon Appetit offers five sophisticated recipes that any zucchini fan will want to try in this zucchini redux. When choosing zucchini, keep in mind that bigger squash will be more bitter.
May 31 will be the final day for customers to try renowned chef Alain Ducasse's restaurant, Adour, at the St. Regis hotel in Washington, D.C. "Both the hotel and ADE have decided it is the right time for the hotel to change course with regards to its restaurant offerings," said Laura Schofield, the hotel's general manager. The restaurant replacing Adour will be run by chef Sebastien Rondier, a pupil of Ducasse.
Northrop Grumman has announced that to cut costs it will not attend the Paris Air Show in 2013. "We are considering enhancing our participation level in shows in other regions, including Australia and the Middle East," said Northrop spokesman Randy Belote. Northrop manufactures the Global Hawk drone.
The Quebec government is targeting poutine, a popular melange of french fries, gravy and cheese curds, as it develops new nutritional guidelines for schools. Many say that outlawing the high-calorie, high-fat dish, as nationally iconic as American apple pie or English crumpets, would be akin to heresy.