“Everyone’s growing oysters,” Chris Quartuccio says over his shoulder as he paddles a neon- orange kayak across Long Island’s Great South Bay, where he’s raising some 300,000 Blue Island oysters on the shallow seafloor, 50 miles east of Manhattan. He might be right.
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.
Bloomberg’s Erik Schatzker speaks with Momofuku restaurant owner David Chang. Chang says his restaurant is shifting from pork to duck because of rising pork prices. They spoke Monday on Bloomberg Television’s “InBusiness.” (Source: Bloomberg)
Spend big bucks and you can enjoy fabulous gourmet meals in New York. How about eating well for just a few dollars? I asked chefs and restaurateurs from the U.S. and around the world where they go for simple, inexpensive food. Here’s what they had to say.
Amgen Inc.’s experimental drug rilotumumab, set aside by the company after it disappointed in a study, has been revived after a fresh look at data in gastric cancer found it helped a group of patients.
Chefs and restaurateurs eat out more than some of us and know more about food than most. I asked about 50 of the U.K.’s culinary masters where they enjoyed their best London restaurant meals of the year.