Select Page

In this weeks newsletter we asked the following questions.

  1. If he doesn’t change the daily menu enough, which chefs line cooks call him a p@$$y? Chef Andrea Frizzi from Il Posto.
  2. Who was the first chef in two years to finish all his prep on time everyday at a prestigious New York City restaurant? John Davidson from the Crushery. John worked at Gramercy Tavern.
  3. Who was the inspiration for a character in the movie “Big Night”? Chef Fabio Flagiello from Bacaro Venetian Taverna in Boulder.

Answers for the previous newsletter

  1. Which chefs drew plans for their restaurant on a cocktail napkin over drinks? Dakota Soifer and Eric Lee from Café Aion. Café Aion was just named one of the best new restaurants of 2010 by 5280 magazine.
  2. Which restaurant has grasshoppers on the menu? Zocalito in Aspen. Chef Mike Beary travels every six months to Oaxaca, Mexico to bring back sugars, chocolate, spices and peppers.
  3. Who said being a chef is like living in a state of madness? Martin Oswald, formerly of Syzygy. Martin just opened up Pyramid Bistro in Aspen.

Congratulations to our winners!