Anthony Tahlier
On the cover: Rare downtime on a busy day—Giuseppe Tentori at G.T. Fish & Oyster.
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The May Issue Is Here

May 2014

Pilot Light: Foreign and Domesticated

Front Burner
Insider news and updates from around the world
Experimental Food society
Kudos for Food Arts: Lesley Chesterman
A World’s Food Fair
On the Road to Lyon
Calling All Food Tourists

Deep Dish
Chefs’ comings and goings

Birth Announcements
A roundup of restaurant openings

Say Cheese
Our paparazzi’s portfolio

Whisk Around the World
Global restaurant and hotel dish

Wine Notes
New wine releases

Pre-Flight Flights Check
In airports, everyone drinks first class

Fire in the Belly
Chefs rediscover an old flame

Team Trotter
Charlie’s Chi-town chef gang

Nordic by Nature
Distilling the roots of a food movement

Bay to Bakers: Bring It On!
In San Francisco, pastry chefs break out on their own

Hits & Flops
Chefs are geniuses—most of the time

Hackney Swings Like a Pendulum Do
A London neighborhood comes alive

Relaxed & Refined
Tableware for casual fine dining

Recipe File
A sheaf of recipes drawn from this issue
Leeks Rolled in Coals, Buttermilk & Oyster Verde
Scotch Eggs with Pork Fat Hollandaise & Pickled Shallots
Crab Bone Marrow
Green Chile Roasted Pork Breakfast Tacos
The Devil Inside: Chocolate/Almond Cake
Southern Spoonbread with Gulf Oysters
Roasted Quail with Hazelnut Pesto, Celeriac Rémoulade & Foie Gras
Roasted Lamb, Chermoula, Puntarelle & Sunflower Seed Milk

Silver Spoon Award: Hiro Sone & Lissa Doumani

Meet the Contributors:

Darra Goldstein
About her travels throughout Scandinavia while researching “Nordic by Nature” (page 56), Darra Goldstein says, “I love the wildness of the Nordic countries. Sometimes you feel at the edge of the world, with only reindeer in sight, wandering blithely down the middle of the road. When there’s no snow on the ground, nature really explodes with abundance, and tastes are so amplified by the continuous daylight that it’s hard to believe you’re so far north, in a land of thin soil. One stormy evening in Punkaharju, Finland, we fished for vendace with traditional nets and caught 200 kilos of the wriggly, silvery fish in an hour.” Goldstein is the founding editor of Gastronomica: The Journal of Food and Culture, named the 2012 Publication of the Year by The James Beard Foundation. Her latest cookbook, Fire and Ice: Nordic Cooking at Home, will be published by Ten Speed Press in 2015.

Anthony Tahlier
“Chicago truly has some amazing talent. How great is it to work with these people on such regular basis?” says Anthony Tahlier, who photographed this month’s cover image and many of the chefs and dishes in “Team Trotter” (page 50). “All of these chefs have made such a great brand for themselves. All are so down to earth, and they make such beautiful plates.” Tahlier’s first cookbook with Cincinnati chef Dan Wright of Senate, Abigail Street, and the upcoming Pontiac BBQ is coming out in May. Pictured here with his sons, Gus and Avett, Tahlier specializes in architectural, portrait, and editorial photography as well as food. “Over the years I’ve grown to consider many of these people friends. It’s so much fun to collaborate with this crew!”

Barbara Revsine
This year, Barbara Revsine forgoes the May issue’s Chicago tally of new restaurants to round up those who treaded the hallowed aisles of the city’s late culinary maestro in “Team Trotter” “Few chefs have had the kind of impact Charlie Trotter had on the local, national, and international food scene,” says Revsine. “He was intense, creative, and wonderfully talented. Many of the chefs who worked with Charlie stayed in the Chicago area, and a lot of them have recently opened—or are planning to open—new restaurants. So we decided to focus on Charlie’s alums and their continuing impact on the city’s food scene. It’s a departure from the norm, one that provides a wonderful opportunity to showcase both Charlie and the city he called home. As for me, I’ve been covering Chicago for Food Arts since the magazine began. I’ve written for a lot of publications, but Food Arts always comes first.”