If Chefs Were Really Rock Stars, Who Would They Be?
A look into a world where Anthony Bourdain is actually Sid Vicious and Alice Waters plays Joni Mitchell.
Grub Street
All Grub Street Posts Tagged:
‘wylie dufresne’
- All Blogs (101)
- Bos (1)
- Chi (0)
- LA (2)
- NYC (96)
- Phl (0)
- SF (2)
Showing 1-20 of 101 posts
- < Prev
- Next >
Here’s Wylie Dufresne’s New wd~50 Tasting Menu
Can we interest you in some root beer ribs with caraway spaetzle?
Wylie Dufresne Doesn’t Really Mind Never Winning a Beard Award
"In a way, I think it would be a far greater accomplishment to go an entire decade of being nominated without winning."
New York Chefs Talk Expansion Plans at SOBE
Wylie Dufresne, Gabrielle Hamilton, Alfred Portale, and others dish on plans for new projects.
Wylie Dufrense Will (Reluctantly) Serve You Steak and Steamed Vegetables If You'd Like
The once-truculent chef is softening a bit.
Simpsons Executive Producer Matt Selman on the Show’s Upcoming Foodie Episode
Yes, Wylie Dufresne will finally get his very own 'Simpsons' avatar.
Marcel Vigneron Responds to Anthony Bourdain’s Dis
The 'Top Chef' says he never claimed to be Dufresne or Achatz.
Wylie Dufresne, Secret Comics Fanboy
The chef is scheduled to speak at a Comic-Con panel this Friday.
Highlights From Le Grand Fooding ‘Campfire Session’
Including Wylie's root-beer ribs, Sondre Lerche, and the pervasive smell of wood smoke.
Karaoke Cabbing With Wylie and the Gang
Sam Mason, Alex Stupak, and Christina Tosi share the bill in Vice's latest episode of 'Munchies.'
Wylie Dufresne Didn’t Even Place at the Burger Bloodbath
Despite a burger containing seaweed and milk powder, and the homemade American cheese.
Eben Freeman’s Creative Process Is More Creative Than Your Creative Process
I'll have the tuna-fish swizzle, thank you.
Mario Batali: Big Fan of Blackberries
'Food & Wine' asks famous chefs to name their favorite childhood treats.
Eric Ripert, Alton Brown, and Others Take Home James Beard Foundation Media Awards
The winners have been named.
David Chang’s Lucky Peach Journal: Essays, ‘Meticulous’ Design, and Rants!
The new food quarterly will feature writing by John T. Edge, Ruth Reichl, and Harold McGee.
So What Do Chefs Think About This Food-Dye Controversy?
Plenty of chefs use food coloring, but that could be changing.
Why Is Everyone So Down on the Term ‘Molecular Gastronomy’?
If 'Modernist Cuisine' gives us anything, it's a new way to describe science-forward food.
