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Culinary pioneer Paul Bocuse has died at 91
Paul Bocuse, one of the world’s first celebrity chefs and an early trailblazer in the world of nouvelle cuisine, has died. The French Interior Minister announced the news at around 7 a.m on Saturday, January 20. Bocuse maintained three Michelin stars at his l’Auberge du Pont de Collonges for decades, founding the Bocuse d’Or — also known as the culinary olympics — along the way and cementing his position as an educator and huge influence on an entire generation of chefs. Many Bay Area chefs counted him as a friend and mentor. Here are their tributes:
Contrada is now run entirely by women, with addition of new executive chef
After a year in business, the rustic Italian restaurant has a new executive chef, Denis St. Onge. Formerly of SPQR, St. Onge will lead what is now a completely women-run restaurant, from owner Dena Grunt to wine director Kristin Malotke and GM Noelle Hancock. As far as menu changes go, St. Onge is planning to add more pastas plus a vegan menu with eggless pasta and pizza dough.
Bottle Rock’s food and drink lineup is out
It’s perfectly acceptable to start dreaming of summer festivals, and outdoor eating and drinking binges. Here to help with that is this year’s vendor lineup for Bottle Rock, the Napa music festival set to kick off May 25-27. Some of the highlights include Torc, Miminashi, Bouchon Bakery, Events by Meadowood, Oenotri, and a whole fleet of food trucks. Yet to be released is the lineup for this year’s Williams-Sonoma culinary stage; last year’s schedule featured food and music mashups with Martha Stewart, Ayesha Curry, and other celebrity food folk.
A fascinating history of San Francisco’s “hippie food” roots
SF Chronicle writer Jonathan Kauffman’s new book, Hippie Food: How Back-to-the-Landers, Longhairs and Revolutionaries Changed the Way We Eat, explores the Bay Area’s influence in the food movements of the 60s and 70s. Check out some of the background and timeline of the “hippie food” movement as it pertains to San Francisco: how it all started, and what’s left of it now.
