Foodie High

I just read a disturbing article in the Dining section of today's New York Times. it was all about how chefs get high in their kitchen. Yes stoners are everywhere, including our favorite restaurant's kitchens. Luckily I know most of the chefs where I eat. I trust them. I know they're not going to get toasted when slicing onions for my soup or grilling chicken for my Caesar salad. However I may now be leery of new places.

The article written by Dining regular, Kim Severson, tells about the chefs who do create dishes when they ;re baked.Some like the chef from the great new York eatery, Momofuku Milk Bar isn't but creates dishes that appeal to the more baked than hungry.The dish in point is the signature dessert - one that involves the milk that's left over from a bowl of cereal. This is served with iced cream and probably does make a good ending. It's probably also reminiscent of a munchie orgy after a few good ones.However there are chefs who relax(fine) and create(not so fine) after rolling joints. Marijuana is supposed to heighten the taste buds . OK, whatever but doesn't salt do the same thing?

Baked chefs? I'm not comfortable with that idea.I want mine to be lucid and clear headed. I don't like the idea of a stoned chef anymore than I like the idea of a drunk one. Cooking is like any other job.It requires responsibility and alertness at all times.

Autumn In New York

Yesterday’s New York Times Food section centered all around the new season in New York. To a foodie, autumn in the big apple doesn’t mean the start of the opera or football. It doesn’t mean all the festivals coming out of Lincoln Center or the new rush of fall clothing and trends. It means what new restaurants are opening. We have quite a lot and a lot to get excited over.


The article, entitled “ One Restaurant’s Closing Is Another’s Fresh Start” was complied by Food section regular, Florence Fabricant. There’s a lot of buzz going around the isle of Manhattan about chefs and new eateries. The most talked about is the Momufuku siblings’ fifth restaurant. This nest of uber talented siblings have created the Noodle Bar, Ko, and Ssam along with Milk Bar. Their secret weapon is the young Vietnamese born chef Tien Ho. The restaurant will feature coffee and dessert ,a new thing for th e Momufuku chain. Another chef that is creating noise is Nate Appleman who appeared on the Food Network‘s The Next Iron chef and has also won the prestigious James beard award. He will be performing his magic at Pulino‘s Bar and Pizzeria on Houston Street. He is also part owner. I‘m sure there will some wonderful dishes and pies coming out of his oven.


I’m excited about a few new places too. There is the Village Tart which will be down on Kenmare Street near the famed Mulberry Street. This is a spin off of the Village Bistro but will only serve dessert. I’m also thrilled about the future crop of hot dog places too. I love hot dogs and I‘m sure there will be a lot of variations on this classic. There are also going to be some good barbecue joints blossoming as the leaves are falling. Manhattan streets are going to be filled with sweet aroma of pork and beef ribs roasting away. Yummm.

New York is going to be bursting with just hatched restaurants this fall. It’s a great time to visit the city. Foodies will definitely not be disappointed with this fresh crop of good eateries.