Chef Daniel Boulud still remembers the unique smokiness when he took his first sip of scotch at age 12. “Not many liquors are as interesting and complex as whisky,” he says, recalling the decadent, charming countess who gave him a taste when he delivered goat cheese from his family’s farm in France.
David Chang of Momofuku Noodle Bar in New York and Paul Kahan of Blackbird, Chicago, were last night named joint winners of the accolade for Outstanding Chef in the U.S. at the James Beard Foundation awards.
Daniel Boulud sits in his miniature office cantilevered over the kitchen at his restaurant Daniel. He calls it "the sky box," and we've mounted a steep, narrow metal ladder to get here. A window reveals the cooks at work below, but you can't hear a thing: the room is soundproof.
Bill and Hillary Clinton dined with industrialist Len Blavatnik and hedge-fund manager Richard Perry. Goldman Sachs Group Inc. President Gary Cohn left his seat with Anchorage Capital Group LLC’s Kevin Ulrich to visit at their table.