There are two kinds of people, the me uncomfortable: preachy types and the Pollyannas. In this issue devoted to philanthropy in the food world we have tried hard, to avoid sound like either of these stereotypes while sharing some incredible stories about chefs and winemakers that do well and try to change the world. We wanted so many highly excellent recipes and wines that you would love the problem, context regardless of.
In these pages you will discover very different definitions of the "world to change." F & W Ray Isle reported on fantastic Oregon wines by companies that worship the environment, as much as they oenology. Author Nick Fauchald is the truth about a Web documentary series us called, the perennial plate, produced by a young couple, go to America to reveal the true meaning of sustainability - even if the truth makes us winds.
At the heart of our output is a 31-page story, "dream star chefs recipes,", the spectacular dishes out of the country's 10 largest food celebrities, presented, of which all philanthropist visionaries. The recipes that they gave us are in line with its tasks. For example, Alice Waters was squash-soup with caramelized fennel, our coverage Court, inspired by her Edible Schoolyard project at the Martin Luther King Jr. middle school in Berkeley. A Dan Barber recipe supersweet offers carrot, indicating that the farmers play a key role in creating delicious food. Art Smith (with me in the photo above) gave us a chili recipe , which would certainly comply with the children, he teaches that programs in his kitchen after school.
We are proud to say that we these 10 superstars in a coalition name chefs make incorporating change. Our goal is to help - children, farmers, families and communities people in need. We invite you the fight F & W of the Facebook page, or to connect on foodandwine.com/donate. I would like to not preachy or Pollyanna-ish, leave me just say that I hope you enjoy the recipes from these amazing chefs to do good.
Fergus Henderson new hotel is located about reduced-from chic. My breakfast, a sandwich of bacon on Dick cut toast, over-the-top was delicious. 1 Leicester St; 011-44-20-3301-8069.
Blumenthal has some features of his molecular cuisine restaurant in the Mandarin Oriental. Instead, the menu focuses on historic dishes such as a saffron risotto of approx. 1390. 66 Knightsbridge; 011-44-20-7201-3833.
This may be my favorite bar always. The spectacular cocktails include a fresh and fabulous Bloody Mary. Carlos pl.; 011-44-20-7499-7070.
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F & W editor in Chief Dana Cowin with Chef art Smith. Photo © Ricardo savi.
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