Jeff Williams
A farmhouse dating back to 1861 sets the stage for TMIP.
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Seen & Read: May 15, 2014

Food Arts Staff - May 15th, 2014

The Making of TMIP at Exterior Farm
Chef Brandon Baltzley’s first venture—located in a rural farmhouse dating back to 1861—showcases dishes influenced by the Native American cuisine of the Great Lakes. Baltzley sources his produce directly from Exterior Farm, conveniently located in TMIP’s backyard. —Abbe Lewis, associate editor

What She’s Having, The New Yorker
The New Yorker goes on a food trends tour with David Sax, author of the new book "The Tastemakers: Why We're Crazy for Cupcakes and Fed up with Fondue." Sax opines on the gamut of foods that are enjoying their 15 minutes of fame, such as Greek yogurt, and those that have passed their prime, such as muffins. "Buffalo chicken," he noted "is the Cronut of the poultry world." —Beverly Stephen, executive editor

Sleeping Beauty, T The New York Times Style Magazine
Del Cambio, which opened in Turin in 1757 and is believed to be one of the oldest restaurants in the world, has been restored to its former glory. —B.S.

The End of Food, The New Yorker
Three young men in San Francisco have created a liquid blend of nutrients—mostly from powders or pills—to replace what we’ve always known as “food.” Naturally, they named it Soylent. Is it really in our future? —Gary Tucker, senior editor

Chef
The new comedy starring Jon Favreau and Scarlett Johansson follows the ups and downs of a character in our favorite profession. —B.S.