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Seen & Read: October 31, 2013

Food Arts Staff - October 31st, 2013

No Experience Necessary: The Culinary Odyssey of Chef Norman Van Aken by Norman Van Aken
Food Arts contributing authority and pioneering chef Norman Van Aken shares his successes and woes in the restaurant business through 20 chapters (with accompanying recipes!) in his memoir, due out this December. —Abbe Lewis, associate editor

Basic Instinct, Vogue
Tamar Adler learns the subtle differences between broths, consommés, and stocks under the tutelage of Alain Ducasse in Las Vegas, and Tatsu Aikawa and Takuya Matsumoto at Tatsu-Ya in Austin, Texas. —Beverly Stephen, executive editor

Chefs Revive Tableside Service With Smoke, Knives, 'Clouds' and Personal Attention, video by The Wall Street Journal
Michael Lomonaco and WSJ's Laura Bird discuss the trend of tableside service, how it adds both drama and a personalized touch to customers' dining experiences, and acts as an outlet for chefs to move premium products such as Tomahawk steak, stuffed and roasted duck, and even oysters roasted tableside using a "tea bong." —Jacqueline Sainsbury, manager Food Arts online

Wine Shortage: The Top Five Wines to Drink—Before They Run Out, The Telegraph
Should we actually face a wine shortage, I’ll cry. In the meantime, I’ll be stocking up. —AL

One Year Later: A Look at New York City’s Restaurants After Sandy,
While much has been repaired, some of the heavily affected neighborhoods are still struggling. —AL