Jaques Pépin is an American treasure
The distinguished chef, cookbook author, TV star, and national treasure was in SF last night for the premier of American Masters—Jacques Pepin: The Art of Craft, a documentary produced by KQED. The screening at at the Castro Theater was followed by a standing ovation, then a conversation with Jacques and director Peter Stein, moderated by author Kelly Corrigan (who was quite taken with many handsome photos of Jacques shown throughout the film). A thick crowd of SF chefs like Chris Cosentino were in attendance for a VIP reception to chat with the 81-year-old legend. Eater caught up with the chef last summer for a quick interview about his line of chicken-themed cookware at Sur la Table, which featured his own artwork. Check out Eater’s interview here, and stay tuned for the release of the documentary on May 26.
Ayesha Curry is not happy with Donald Trump
Newly minted domestic goddess Ayesha Curry is not down with Trump’s proposed budget cuts, which could cut vital programs like No Kid Hungry. Curry, also married to Golden State Warriors star Steph Curry, is a big supporter of the program that works to eliminate childhood hunger in the United States. “For the budget cuts to effect a program like No Kid Hungry, where all these kids are able to go to school, learn better because they were hungry…that that could potentially be taken away, is so hurtful,” she told The Daily Beast.
Henry Chung, an icon in SF’s Hunan culinary scene, has passed away
Hunan Restaurant was one of Chinatown’s first Hunan restaurants, and the birthplace of Henry’s Hunan chain, started by Henry Chung in 1974. The restaurateur passed away Sunday at age 99, leaving behind a large family, and an immense culinary legacy. Read more about Chung’s extraordinary life in Jonathan Kauffman’s excellent tribute.
Berkeley author Samin Nosrat’s book, Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking is out
Writer, instructor, and chef Samin Nosrat has worked at Chez Panisse with Alice Waters, taught Michael Pollan, and harnessed the powerful elements that all cooks need to know in her new book. The book, one of Eater’s Every Spring Cookbook That Matters, is about how to enhance and balance food with the four elements: salt, fact, acid, and heat. It’s beautiful, useful, and filled with illustrations from Wendy MacNaughton, whose prolific illustrations are instrumental in demonstrating the intricacies of cooking.