The Buzz Behind Three Celebrity Chefs

Meet Curtis Stone, Mario Batali, & Wolfgang Puck

When they’re not cooking up insanely mouthwatering dishes at their flagship restaurants, these three men have gigs as some of televisions most esteemed celebrity chefs. And as the names behind their own signature cookware lines, now we can hone our own culinary skills with plenty of help from Curtis Stone, Mario Batali, and Wolfgang Puck. Chances are, you know who they are, but let us refresh your memory.

The Buzz Behind Three Celebrity Chefs

Curtis Stone
Born in Melbourne, Australia, Curtis was inspired to cook by his mother’s baking skills and his grandmother’s famous fudge. Halfway through business school, he decided the suit-and-tie world wasn’t for him and went on to work for the Savoy Hotel in Melbourne before shipping off to London, where he honed his culinary skills under chef Marco Pierre White. He’s appeared in several cooking programs across the UK and U.S., including his stint as the host of Top Chef Masters on The Food Network and his starring role on Around the World in 80 Plates on Bravo.

Mario Batali
Raised in Seattle, WA, Mario studied Spanish theatre before taking a culinary apprenticeship with chef Marco Pierre White. He went through three demanding years of training in the northern Italian village of Borgo Capanne before returning to the U.S. and opening his flagship restaurant, Babbo Ristorante e Enoteca in Greenwich Village. Today, you know him as the host of two programs on The Food Network, Molto Mario and Ciao America, and for his role on Iron Chef America.

Wolfgang Puck
Hailing from Austria, Wolfgang began cooking by his mother’s side as a child. With her encouragement, he began formal culinary training at age 14 and then decided to leave Europe for America at the age of 24. He settled into his life in Los Angeles and soon became a noted chef at Ma Maison in West Hollywood. He then went on to create his first restaurant, Spago, and later formed his own catering company, Wolfgang Puck Catering. In 2000, his Emmy award–winning television series, Wolfgang Puck, debuted on The Food Network.

Our Favorite Celeb Chefs: Signature Cookware Boutique opens Monday, January 21, at 11AM ET.

By Brianna Lapolla, Staff Writer

Not a Member and like The (Style) Guide? You’ll love Rue La La. Join now.


January 21, 2013

Meet the Chef: Jonathan Cartwright of Vanderbilt Grace Hotel

The Vanderbilt Grace Hotel in Newport, Rhode Island, has luxurious living down pat. And the historic mansion’s new culinary experience, Muse by Jonathan Cartwright, is a reason to visit in itself, featuring international food and wine with a decidedly New England flair. Here, I caught up with Chef Jonathan on all things Thanksgiving – from cooking the perfect turkey to preparing for the big meal (and even got a recipe for a downright delicious pumpkin soup).

 


Instructions

1. In a thick-bottomed pot, cook the pumpkin, carrot, apple, onion, garlic, and thyme in the butter for approximately 10 minutes, stirring occasionally. Add the white wine and cook until it has all evaporated.
2. Add the chicken stock and simmer until all the vegetables are soft, approximately 30 minutes. Blend the soup and strain it. Add the cream and season to taste with salt, pepper, nutmeg, and cinnamon.
3. Sear the seasoned scallops in hot olive oil on both sides until golden.
4. Place the seared diver-harvested scallops in a soup plate, cover with the velvety soup.
5. Garnish the soup with some whipped cream, flavored with a little five-spice powder.
6. Sprinkle the top of the soup with some crisp fried ginger strips.

Rue La La: Let’s talk side dishes. What’s your personal favorite holiday dish?
Jonathan Cartwright: Brussels sprouts blanched then cooked with shallots and butter.

Rue La La:  Sounds delicious! You cook for lots of people all the time. What’s the trick to cooking for a big bunch?
Jonathan Cartwright: It helps to be organized and do the preparations in advance.  Also teach your children to help and ask family to make sides or dessert!

Continue reading “Meet the Chef: Jonathan Cartwright of Vanderbilt Grace Hotel” »


November 19, 2012

Cooks in the Kitchen: How to Make THE Pasta

My cooking career? Admittedly, it came and went with my freshman year of high school, when my friend Jessica and I kept a daily tradition of heading to her house after school and cooking up loads of pasta (oh, the sweet days of fast metabolisms). The recipe we based it off was an always-evolving dish of my Mom’s – you know, the kind that comes about by tossing a bunch of random things together in a sauté pan, sans measurements. In both my household and Jessica’s kitchen, this was referred to as “THE Pasta” (with an emphasis on “THE” ) and not a single bite ever tasted anything less than delicious.

While I haven’t cooked anything more complicated than oatmeal since, well, Britney debuted (it was during one pasta session that TRL premiered “…Baby One More Time”), this is the one single recipe I can confidently say I’d still be able to pull off without a single hitch. It’s just that impossible to screw up.

THE Pasta

Ingredients:*
4–5 medium Roma tomatoes, chopped
4 cloves chopped garlic
2 tbsp extra-virgin olive oil
1/2 can chicken broth
1/2 c heavy cream
1/2 container any store-bought refrigerated pesto sauce (like BUITONI®)
1 bag fresh baby spinach
1 package sweet Italian sausage, casings removed, cooked and crumbled
1 can quartered artichoke hearts, drained
1 package sliced baby bella mushrooms
1 16oz package linguine
Pecorino cheese
Fresh basil
Toasted pine nuts
Kosher salt and freshly ground pepper to taste

Cook linguine according to package directions for al dente. Reserve 1/2 cup cooking water to add to finished pasta.

Heat olive oil in a large sauté skillet or Dutch oven over medium heat. Add garlic and sauté until fragrant.

Add tomatoes and stir, mixing with garlic. Simmer tomatoes, allowing them to break down a bit. (Sometimes my mom adds a touch more olive oil while they’re simmering.) Add mushrooms, spinach, and chicken broth, covering the pan to allow spinach to wilt. When spinach is reduced and mushrooms tender, stir in pesto sauce, artichoke hearts, and cooked sausage and simmer on low heat for a few minutes, adding salt and pepper to taste.

Remove from heat and stir in the heavy cream, adding pasta water to blend. Put back on the heat for one minute, stirring together.

Add cooked pasta to the sauce and blend. Pour mixture into large pasta serving dish and top with grated Pecorino, chopped fresh basil, and toasted pine nuts.

*All measurements are approximate.

Our Rue Cooking School: Baking & Savory Boutique opens Friday, October 26, at 3PM ET.

 By Sarah Stanley, Staff Writer

Not a Member and like The (Style) Guide? You’ll love Rue La La. Join now. 

 

Pin It

October 25, 2012

Fall Entertaining: Pumpkin Party Recipes

Been hoarding canned pumpkin puree since the Great Pumpkin Shortage of 2011? Yeah, me too. These recipes are a perfect opportunity to use some up – without falling back on pie.

Don’t get me wrong. A good pumpkin pie is the king of autumn desserts. But compared to these dishes from our copy team’s pumpkin party? There’s no contest. Click on any (or all) of the savory and sweet titles or thumbnails below for a printable card you can add to your recipe box.

Pumpkin Mac & Cheese
Serves 8–10

Ingredients
1 pound dried cavatappi or penne rigate pasta
1 quart whole milk
1 stick butter, divided
1/2 cup flour
8 ounces apple-smoked Gruyère cheese, grated
8 ounces Cheddar cheese, grated
4 ounces crumbled Gorgonzola or blue cheese
1 15-ounce can pumpkin puree
1 tablespoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 teaspoon ground mustard powder
1 tablespoon Italian seasoning
2 teaspoons crushed red pepper (optional)
1 1/2 cups panko bread crumbs
1/2 cup Pecorino Romano cheese, grated

Directions
1. Bring a large pot of salted water to a boil and cook pasta until just al dente. Drain, set aside.
2. Preheat oven to 375°F. Meanwhile, heat milk in a small saucepan over low heat, being careful not to let it boil or burn.
3. Melt 6 tablespoons butter in a large, heavy-bottomed pot over medium-low heat. Add flour and whisk constantly until combined, about 2–3 minutes. Add in the milk, whisking until smooth and thick, about 3–5 minutes. Remove from heat and stir in the Gruyère, Cheddar, and Gorgonzola cheeses, pumpkin puree, salt, pepper, nutmeg, cinnamon, ground mustard, Italian seasoning, and crushed red pepper.
4. Add the pasta and stir until evenly coated. Pour into one 10” x 14” baking dish, or use two slightly smaller ones.
5. Melt the remaining two tablespoons of butter in the microwave, then mix with the panko and Pecorino Romano. Sprinkle the bread crumb mixture over the top of the pasta and bake for 30–40 minutes, until top is golden brown and bubbly.

Continue reading “Fall Entertaining: Pumpkin Party Recipes” »


October 17, 2012

Hot Day With Cool Hampton Treats

FOOD LOVERS HONOR MARTHA STEWART AT THE JAMES BEARD FOUNDATION’S “CHEFS & CHAMPAGNE” EVENT

This weekend, we attended the James Beard Foundation’s Chefs & Champagne event at the Wölffer Estate Vineyard in the Hamptons. The James Beard Foundation has honored some of the greatest culinary icons of our time, including Julia Child and Wolfgang Puck, along with this year’s honoree, Martha Stewart. We asked two all-star media guests, Rome Neal, senior video producer at NYPOST.com and Ziggy Chau Neal, writer for Spired.com to come as our guests to the celebrity chef event. Watch our video below for a peek into the foodie fête.


July 26, 2010

The Crib Sheet: 10 Tips for Eating Healthier This Spring

BY SCOTT UEHLEIN, CANYON RANCH CORPORATE CHEF

Canyon Ranch

Eating healthy is easier than you think. If you start with the freshest ingredients and use all the right tools, you’re well on your way to a better body for spring. Maybe I’ll cook for you during a Canyon Ranch stay (Boutique opens March 29). In the meantime, here are some easy-to-follow-tips from my kitchen at Canyon Ranch to yours.  

1. Buy local. At Canyon Ranch, we strive to purchase as much local product as we can. Shop your farmer’s market where you can focus on seasonal ingredients. Local produce is picked when it’s ripe, so it has more flavor and nutritional value. It’s a great opportunity to meet the farmer and “know the source” of your produce.
Continue reading “The Crib Sheet: 10 Tips for Eating Healthier This Spring” »


March 29, 2010