Jacques Gastreaux Posted April 5, 2006 Share Posted April 5, 2006 Now that that cat's out of the bag: a hearty congratulations to Cathal and all of the folks who collectively make up the institution that is Restaruant Eve. eta: This is sort of like having your picture on the cover of the Rolling Stone. Link to comment Share on other sites More sharing options...
jm chen Posted April 5, 2006 Share Posted April 5, 2006 Congratulations on the well-deserved honor! Link to comment Share on other sites More sharing options...
jparrott Posted April 5, 2006 Share Posted April 5, 2006 Who are the others? Link to comment Share on other sites More sharing options...
erikv Posted April 5, 2006 Share Posted April 5, 2006 Congrats! Can't wait to read the issue....and eat at Restaurant Eve Link to comment Share on other sites More sharing options...
Meshe at Eve Posted April 6, 2006 Share Posted April 6, 2006 Our First Night with FOOD and WINE Thank you, Thank you to all of you who have been so supportive of us at EVE. We are just back from NYC. The FOOD and WINE announcement party was a blast. Here's just a 'quick and snappy' from our first night. I've had so many calls so I figured, may as well try to do it in one shot. (Camille-Beau can spill some insight. We invited them as our guests. 68 reservations on table 103 means a great deal to us.) I can't give the full scoop since someone wants to do a piece. But anyway, thought our friends out there may be interested. Again, many many thanks, Meshe Cathal got the call from Dana Cowin, FOOD and WINE editor about 2 weeks ago. It was impossible for me not to burst from the excitement. "Can we tell our staff, our mothers?" "Please keep it under wraps", she said "Until the announcement party!" it was scheduled for April 4. The two weeks followed with extensive interviews, fact checking, (We were worried that Cathal would not qualify. The rule is: The Chef must be in charge of his own kitchen for 1-5 years. Remember, he was chef at Bistro Bis. BUT since he was still 'under' a chef/owner it really wasn't completely under his total supervision. They really do a lot of research. I was told that each chef's final 'research' book is a big binder! Ratha-one very cool lady was in charge of just the research. She said she had to go thru 285 Chef's that were widdled down from a crazy stack. Then the teamwork started. Who would be the final 10 and why? We weren't aware that they had already sent their scouts out and had a couple dinners at EVE. The whole experience was out of this world, I don't think I have ever seen Cathal in disbelief. He would say "Is someone going to ring us and say,..ah here now, we made a mistake, it's not you after all." Hmmm...I don't think so baby cause they arranged all the travel details and a high end hotel stay, dinner, and one very 'straight from the fridge' vip soiree. We were invited to Dana Cowin's home for a cocktail party and to meet the nine other honorees. Brilliant. So about 35 in total. The Chefs, companions, and the Food and Wine execs. (Most very genuine and no pomp!) Tom Colicchio hung out and chatted as his staff prepared the hors doeuvres for the evening. He told us fun stories about that new series, 'Top Chef'. Funny, I am reminded how small our industry is due to only 3 degrees of separation. We all did not know each other, but we all knew many of the same people. Jonathan Benno (Chef of Per Se) was once room mates with Mark, our new waiter. Stewart Woodman, (Chef from Five in Minneapolis) is pals with one of my best friends who also lives there. You know, that kinda thing. For a few of us the bond was immediate. (We already made plans to visit the other restaurants before meeting in Aspen.) Later in the evening we all hit China Town for a late night banquet at David Chang's recommendation. He's (NY's #2 honoree from Momofuku). Sorry, I can't tell you the name it was all in Chinese!!!!!! Eat, eat, eat and a few drinks too. But we couldn't stay out too late since a photo shoot was scheduled for 8:00. A car was sent to collect all the Chef's at 7:45 am for the big photo spread due out in the July issue. So off we were to the Soho Grand for a good night's sleep. Two glasses of wine later, the butterflies settled slightly in my husband’s stomach. He smiled at me and said, “I guess I’m in.” Link to comment Share on other sites More sharing options...
Meaghan Posted April 6, 2006 Share Posted April 6, 2006 Congratulations! A great and well-deserved honor. So, materialistically, what's the prize? Link to comment Share on other sites More sharing options...
Meaghan Posted April 6, 2006 Share Posted April 6, 2006 eta:Â This is sort of like having your picture on the cover of the Rolling Stone. And this is just terrible. My cell phone could ring the tune better. Link to comment Share on other sites More sharing options...
Camille-Beau Posted April 6, 2006 Share Posted April 6, 2006 A few photo highlights of last night's Food & Wine "Best New Chef" reception. (sorry for the blurry, ghosted images in some of the pictures. The vodka mojitos I always seemed to have on hand had absolutely nothing to do with the quality (or lack thereof) of these photos, really ) Battery Maritime Building, Manhattan: Drinks and hors d'oeuveres were offered at several restaurant tables which all had their head chefs present: Scott Conant (2005 winner) - L'Impero: Shea Gallante (2005 winner) - Cru: Tom Valenti - Ouest: serving "Moroccan Spiced Salmon": Laurent Tourondel (BLT-everything) was there as well. No photos but he did confirm the upcoming opening of BLT Steak in DC is slated for August/September. And for the main event -- Tom Colicchio (Gramercy Tavern, Craft, Craftsteak, Craftbar... you get the idea) and Katie Lee Joel (aka Mrs. Billy Joel) present the chefs: while Dana Cowin of F&W congratulates the winners: For you "Top Chef" watchers we have Miguel (contestant) and Gail Simmons (F&W editor and judge): Other "TC" contestants -- Cynthia, Lee Anne, Andrea, Stephen -- were roaming around, photoless... And we end with Cathal and a few familiar faces: Link to comment Share on other sites More sharing options...
Meshe at Eve Posted April 6, 2006 Share Posted April 6, 2006 Congratulations! A great and well-deserved honor. So, materialistically, what's the prize? Materialistically?...he got a LL Bean gift bag Bag with the award logo, coffee, wine, scotch and other little gifts along the same lines and one very cool plaque. But the real prize is to celebrated among your PEERS!! NOTHING beats that! We met some really great people who share the same goals and new ties have been made. It's like that visa commercial. Priceless. Link to comment Share on other sites More sharing options...
Jacques Gastreaux Posted April 6, 2006 Author Share Posted April 6, 2006 And we end with Cathal and a few familiar faces:Â [attachment=977:attachment I hope he remembers us peons who knew him before he got famous. Link to comment Share on other sites More sharing options...
Camille-Beau Posted April 8, 2006 Share Posted April 8, 2006 A couple of other photos from the Food & Wine event in NY: Dana Cowin, Cathal and Meshelle: The 'swag bag': Link to comment Share on other sites More sharing options...
Camille-Beau Posted April 14, 2006 Share Posted April 14, 2006 Best New Chefs 2006 Link to comment Share on other sites More sharing options...
ChefJeff Posted April 15, 2006 Share Posted April 15, 2006 Congratulations, very well deserved! I've known a couple of top tens, get ready for a fun year of the "rock and roll lifestyle" Also, the lickedy spit lunch is still the best deal in town, though I'm always tempted to have the glass of wine and birthday cake for lunch. Can't wait for the chipper to open! Link to comment Share on other sites More sharing options...
squidsdc Posted April 16, 2006 Share Posted April 16, 2006 Congratulations Chef! I just saw this on the WaPo website: "Chef Cathal Armstrong will be online Tuesday, April 18 at 1 p.m. ET to discuss his award from Food & Wine, plans for Eamonn's and the spring menu at Restaurant Eve." (I have yet to dine at RE myself...but I hope to before too long!) Link to comment Share on other sites More sharing options...
qwertyy Posted April 17, 2006 Share Posted April 17, 2006 The Washington Post has an online discussion scheduled with Chef Armstrong tomorrow--Tuesday, April 18--at 1:00. Find it HERE! Link to comment Share on other sites More sharing options...
sunshine Posted June 10, 2006 Share Posted June 10, 2006 The latest issue of Food & Wine features several best new chefs, including Restaurant Eve chef and DR.com member Cathal Armstrong. The article features a recipe for bouillabaise from Armstrong, and he gives a shout out to Davon Crest Farms. Congratulations! Link to comment Share on other sites More sharing options...
Camille-Beau Posted June 10, 2006 Share Posted June 10, 2006 Food & Wine online: Interview with Cathal Link to comment Share on other sites More sharing options...
Jacques Gastreaux Posted June 12, 2006 Author Share Posted June 12, 2006 Bump Link to comment Share on other sites More sharing options...
mdt Posted June 12, 2006 Share Posted June 12, 2006 Bump Quote from Cathal..."And I shot a test episode for a kids' cooking show with a Sesame Street producer." Link to comment Share on other sites More sharing options...
Hannah Posted June 12, 2006 Share Posted June 12, 2006 Quote from Cathal..."And I shot a test episode for a kids' cooking show with a Sesame Street producer." Who needs "C is for Cookie" when you could have "P is for Pork Belly!" Link to comment Share on other sites More sharing options...
jparrott Posted June 12, 2006 Share Posted June 12, 2006 I can't wait for the episode on black pudding. Link to comment Share on other sites More sharing options...
Hannah Posted June 12, 2006 Share Posted June 12, 2006 I'm pretty sure you wouldn't want to do "the story of black pudding" on a children's program, although I'm surprised the Hammer House of Horror never worked it in somewhere. Link to comment Share on other sites More sharing options...
Meaghan Posted June 12, 2006 Share Posted June 12, 2006 Biggest inspiration. David Lankford, co-owner of Davon Crest farm in Trappe, Maryland, who's one of Armstrong's main purveyors. "He'd brought in samples—arugula that tastes like intense black pepper; powerfully fragrant strawberries—and we threw them in the fridge. A week later, I found them and they were still picture-perfect. He's as excited about farming as I am about cooking. When I'm down, David is like my Santa Claus." That's sweet. Link to comment Share on other sites More sharing options...
Camille-Beau Posted June 20, 2006 Share Posted June 20, 2006 Food & Wine Classic - Aspen: Details to follow... Link to comment Share on other sites More sharing options...
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