Behind the scenes at Jamie’s Diner

Behind the scenes at Jamie’s Diner

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Jamie is all set to open his latest restaurant venture, Jamie’s Diner, in the heart of London’s Theatreland.

The concept is simple – great food made from amazing produce in the funkiest of surroundings. There’s gourmet hotdogs and amazing shakes, top salads and fries with a twist and all with a helping of Jamie’s magic, with the help of Head Chef Arthur Potts Dawson.

Oh and there’s a blooming great dinosaur as well, hanging over the central staircase created by artist Jay Jay Burridge.

This all comes in the same week that Jamie’s Fifteen London unveiled its refurbishment to the public – keep an eye out for a guided tour video very soon.

Behind the Scenes in Jamie's Home Kitchen

Editor's Note: In our new Home Kitchen series, we'll be touring the kitchens of SE staffers and contributors. First up: Managing Editor Jamie Feldmar, who lives in Brooklyn.

Before we begin, a brief note: if you're the type who spends hours perusing Pinterest for DIY decorating ideas, or falls down the rabbit hole of Apartment Therapy home tours, please look away from my kitchen, which I did not spruce up in the slightest prior to this impromptu photo shoot.

I've lived in my three-bedroom apartment in Brooklyn for almost eight years, with a rotating cast of cooking-prone roommates, and our collective belongings have mingled together over time, creating a kitchen-sized microcosm of New York as a melting pot. That, combined with my job as a food editor and my downright slightly compulsive habit of bringing home food-related souvenirs from every trip add up to make one random, cluttered kitchen. But that's better than having a boring kitchen, right? At least my mess has a story, man.*

*I am trying here, desperately, to justify the fact that I once spent six days chauffeuring a beer cooler full of Allan Benton's fresh country ham from his smokehouse in Tennessee back to New York, pausing daily to restock on ice cubes at gas stations and dumping the melted water in motel bathtubs. But that's a story for another time.

So, anyway, here's all the stuff in my kitchen and how it got there. Anything look familiar? Or. terribly out of place? Talk to me in the comments!

But wait, there's more! Sign up for the Serious Eats newsletters, and follow us on Facebook, Twitter,Pinterest, and Google+!

Behind the Scenes: Friday Night Dinner at Natural Gourmet Institute

Friday Night Dinner (FND) at Natural Gourmet Institute was a weekly, three-course, plant-based dinner open to the public and the final project for students in the Chef’s Training Program. FND was added to the curriculum as an opportunity for students to showcase their newfound culinary technique, gain real-life experience and express their individual creativity.

For many, executing a multi-course meal for over 70 guests was seemingly impossible at the beginning of the program, but after extensive training, careful planning, and good old-fashioned hard work, the dinner is a success and students surface with the confidence and experience to enter the culinary industry.

We’ve interviewed our faculty and graduates to learn the ins and outs of planning a large-format dinner like FND.

What are the requirements for students’ FND dinner menu?

The students must scale several menu planning hurdles. First, the dinner must be balanced according to NGI criteria. That means primarily, the meal must be predominantly whole foods that are seasonal. There must be a whole grain and a sufficient amount of protein in the meal. The school's criteria also emphasize a meal with a variety of colors, textures, and cooking techniques. The dinner must be three courses and vegan. A small amount of dairy can be offered as an option in one course, but there must also be a vegan version offered.

How long do students have to plan their menu? They don't have long. The full-time students plan and test their menu over the course of 3-4 weeks. The part-time students have about twice the amount of time.

What goes into the recipe testing process and costing? For the recipe tests, a lot of brainstorming, negotiation, recipe research, tasting, discussing and refining recipes. For costing, students sit down with their recipes and the price lists from the school's purveyors. The students calculate the price for each ingredient, the total cost of the recipe, the cost per serving for each recipe and the cost of the entire meal.

What are students graded on? The students are graded on their planning and effort, their recipes and costing, their group dynamic, how accurately they ordered ingredients (too little v. too much), the presentation of the food and the taste of the food.

Are there practice rounds? The students do three rounds of practices: They first test the entree, then all three courses and then they do one final test to refine their recipes.

Chef’s Training Program Student Hilary Tjian:

What was the origin of your group’s menu concept? Our concept originated from the timing of our FND. It was going to be the first week in January so we wanted it to be seasonal and local but also something about fresh starts and new beginnings because of the new year, which is how we came up with the concept of New Year's Resolutions. From there, we thought it would be a fun idea to tie each course to a resolution basing it off of ingredients we used and/or the concept and composition of the dish.

How did your group manage the process of FND planning and execution? We did most of the creative brainstorming and conceptual development as a team, but tackled the logistics (aka doing the math, writing the recipes, editing and costing) individually.

What was the biggest challenge of planning your FND? Our group was an opinionated bunch, so we definitely had to compromise and work together in terms of making small decisions about cooking methods or ingredients, but everyone was open-minded and supportive of each other's ideas. It might seem small, but one of our biggest debates was plating — there are so many interesting ways to plate a dish when you're dealing with a number of components, and you just want it to look the best that it can!

What was the most memorable moment of the process? The most memorable moment was definitely the night of service. Everyone was excited and nervous and crossing their fingers that everything went smoothly. When we came out to greet the guests after the meal and they all looked so happy and impressed with the food, that was definitely the most memorable moment.

What advice would you give other students planning an FND? Don't procrastinate! The process is much more manageable if you tackle assignments as soon as you get them. I'd also recommend testing recipes out at home — it's really helpful to work out the kinks before you have to execute in the NGI kitchen.

From a guest’s perspective, what is the most compelling reason to attend an FND? The creativity! People make assumptions when they think of vegan food, but NGI teaches students to think differently about ingredients so you never really know what you're going to get at an FND. Moreover, the meals are always made with love and there is nothing like eating a meal that you know the chefs put so much love and effort into it really makes a difference!

This post was originally published by the Natural Gourmet Institute. Learn more about the Institute of Culinary Education's First Fridays and today's Natural Gourmet Center.

We Think Kids Are Great Cooks

Whether it’s languages, cooking, or drawing, getting kids learning when they’re young helps certain skills become second nature. Who wouldn’t want nutritious home cooking to be as easy as pie?

Food should be fun and accessible to people of all ages and backgrounds. The whole reason we started our Family Box is because cooking together as a family is a great way to keep those little hands busy and tummies fulfilled!

All of Jamie’s Food Revolution recipes are simple and a great way to get everyone (kids and adults) into the kitchen and feeling confident about creating delicious meals.

Kevin Costner, Kelly Reilly, and More 'Yellowstone' Stars Reveal What It's Really Like Filming the Show

Take a behind-the-scenes look at the hit Paramount Network series.

We're obsessed with Yellowstone, and we're not alone: Millions of viewers tune in every Sunday to watch John Dutton and company shake things up at the largest fictitious ranch in the United States. And even if you doubted that a modern-day ranching drama could reel you in, the Paramount Network juggernaut has clearly found a way &mdash maybe it's the breathtaking views of the Bitterroot valley, Beth Dutton's take-no-prisoners attitude, or seeing Kevin Costner completely in his element, cowboy hat and all.

But Yellowstone fans don't simply tune in and tune out: Each week, without fail, many of you share your thoughts and theories using #YellowstoneTV, making it one of Sunday's top Twitter trends. Then you turn to the show's other social media channels to ask questions surrounding the storylines, characters, and actors who make the magic happen. Some fan questions have easy answers (Where can I buy a Dutton ranch hat?) while others are far more, let's just say, complicated (Why does Beth hate Jamie so much?).

To feed our obsession (and yours!), Good Housekeeping went straight to the source &mdash the cast of Yellowstone &mdash to get all the details about the show, which is airing its third season and about to start filming its fourth.

If we could all pack our bags and head out west to experience Yellowstone IRL, we would. Luckily, this behind-the-scenes look with Kevin Costner, Kelly Reilly, and the rest of the cast is the next best thing.

Sausage & Squash Pasta | Jamie Cooks Italy | Behind the Scenes

Jamie Oliver is a British chef and restaurateur with a string of books, television shows and restaurants to his name.

In 1999 the BBC aired his television show The Naked Chef.

He was the owner of a restaurant chain, Jamie Oliver Restaurant Group, which opened its first restaurant, Jamie’s Italian, in Oxford in 2008.

Jamie Oliver Books #Ad

Recent from Jamie Oliver:

While filming in Tuscany, Jamie was creating new dishes for the brand new book, Jamie Cooks Italy, and we managed to film behind the scenes as he tested out his ideas. Check out this look into the process of cooking, testing and photography from David Loftus, plus a sneaky look at Gennaro’s location antics too!

For more Italian inspiration, order your copy of Jamie Cooks Italy now on Amazon http://po.st/oVqMrN

For more about Jamie Cooks Italy, visit http://jamieol.com/JCI

Links from the video:
Jamie receives his New Book. | #JamieCooksItaly

Porcini Mushroom Pasta | Gennaro Contaldo

For more information on any Jamie Oliver products featured on the channel click here:

For more nutrition info, click here: http://jamieol.com/Nutrition

How much did you like this recipe?!

5 Tony Mantuano's Aleppo Pepper Pork & Fennel Sandwiches

Top Chef Masters alumni Tony Mantuano creates the delicious pork sandwich using a rub of garlic and spicy Aleppo pepper on a boneless pork shoulder or pork leg.

This recipe needs a bit longer in order to properly prepare the pork and bake it to its most tender stage. As far as the rest of the recipe goes, though, you just need a bit of mixing of the seasonings and juices and placing it all onto the rolls of your choice to make the perfect sandwich.

Behind the scenes at Chattahoochee Food Works on Atlanta’s Upper Westside

Food Works is located at the Works, an 80-acre, adaptive mixed-use development on Chattahoochee Avenue, on what’s being called Atlanta’s Upper Westside. Now in its soft opening phase, the food hall will ultimately be home to 30-plus culinary vendors in the 25,000-square-foot space.

Recently, Zimmern led a tour through the build-out, which he celebrated for its high ceilings, natural light, and unobstructed sightlines. But equally important are the stories of the gathering Atlanta chefs, who he said “are like a pastiche for what the city represents.”

As a founding principle, Zimmern explained that he and Montwaid wanted to make sure Food Works had “a diverse cross section of the Atlanta food community in spaces that young entrepreneurs or new entrepreneurs could take advantage of.”

“Why would we bring in people from out of town when there’s so many accomplished culinarians in this city?” Zimmern said. “As someone who has visited Atlanta a lot, and has eaten in Atlanta a lot, the culinary firepower here in this town, both known and hidden, is massive.”

“This is my first brick-and-mortar, and I didn’t really know what I was doing when I came here. But everybody just took me in their arms and gave me all the information to be successful,” he said. “King + Duke was a place where I learned everything about a kitchen, and Waffle House made me fast.”

The Graffiti menu features breakfast staples using ingredients sourced from nearby urban farms, including a signature cornbread, collard green and macaroni and cheese stuffed waffle served with fried chicken and sweet potato puree.

Across the way at Baked Kitchen South African Street Food, chef-owner Allan Katzef, who earned a business degree in marketing before deciding to go to culinary school, is celebrating the cuisine of his family’s home country.

“Being accustomed to eating well with my family, I’ve always wanted to bring it all together in a concept in America,” he said. “I think South African cuisine is slowly coming around, but nowhere near where it could be. We started with a food truck, and the brand was targeted toward music festivals, but we couldn’t really do the kind of dishes we do here.”

The Baked Kitchen menu includes the Burri Don Dawg, with South African boerewors sausage tucked into a toasted baguette Sosaties, grilled lamb and apricot skewers and pap, a kind of porridge made with maize meal.

On the other side of the hall, Pomodoro Bella is a Neapolitan wood-fired pizza concept from chef Byars Parham and chef and general manager James Semanisin. The duo met working at Ruth’s Chris Steakhouse, and Parham most recently was the executive chef at Cru Food & Wine Bar at Avalon.

“We started a catering company in the middle of the pandemic, just to make it more complicated,” Semanisin said, laughing. But he explained that the opportunity to open at Food Works led the partners on a quest for the perfect pizza dough.

“We actually use a little molasses in our dough,” Parham said. “It gives it a little color, and a little sweetness, but it took almost a hundred test batches to get it right.”

In addition to seven different pizzas, including pepperoni, and fig and pear bianco, Pomodoro Bella offers four salads, four pasta dishes, and daily dessert specials — plus meal kits, sauces and fresh pasta to take home.

One thing the vendors seem to have in common is that they’ve all been much busier than expected during the Food Works’ soft opening. Along with that is the sense of community, and even collaboration, that’s quickly evolved.

“We did a Thai green curry pizza with TydeTate Kitchen next door,” Semanisin said. “With Graffiti Breakfast, we did a chorizo and egg pizza one day. So we’re here, we’re neighbors, and most of us feel we should be having fun while we’re doing this.”

Chattahoochee Food Works

Soft opening hours, 11 a.m.-8 p.m. daily

1235 Chattahoochee Ave., Atlanta

What’s open now: Banh Mi Station Baker Dude Baked Kitchen Flying Fish Graffiti Breakfast Monster Cravings Morelli’s Ice Cream Pomodoro Bella Sakura Ramen Bar Taqueria La Luz TydeTate Kitchen Unbelibubble Tea House the indoor/outdoor bar is open, but the name and craft cocktail list are yet to be announced

Coming soon: Belen de la Cruz Cubanos ATL Dash + Chutney Hippie Hibachi It’s Baked Baby Philly G Steaks

Bob Townsend has been a freelance writer for the Atlanta Journal-Constitution more than 20 years, covering food, dining and arts and entertainment, and the Beer Town and Beer Pick features.

4 Jamie’s Back Scar Molds Are The Same From Season 1

We've talked a bit already about the painstakingly long process of putting Jamie's back scars on Sam Heughan before each episode - at least the ones where he will be without a shirt. But interestingly enough, the back scar molds used to give him the whipping scars are the very same molds that were created for him all the way back in Season 1.

According to Wendy Kemp Forbes, they use the exact same molds to keep the continuity going on the show. The only difference now is that there is lighter shading to be done once they are applied to make the scars appear as though they have aged, much like Heughan's character has.

If Only You Were At a Tiki Bar in the Tropics

Ahhh. It’s June. The frigid temperatures are solidly behind us in much of the country, and even if they’re not, you can mentally transport yourself via tiki drinks. Shannon Mustipher, the Brooklyn-based rum expert and bartender and author of Tiki: Modern Tropical Cocktails, shared three of her best concoctions with us. We’re so lucky to have her as part of our 2021 Chefs’ Collective.

Shannon Mustipher in action.

Shannon takes inspiration from her base spirit of choice, building on it with aromatics and seasonal elements. She’s particularly partial to rum, which you’ll see in two of the three recipes featured here. Check out her Instagram to learn how she elevates even a banana daiquiri, making it delicate but with a “spritz of attitude” thanks to the addition of mezcal. Come meet the the woman whose drinks The New Yorker called “beautiful, inventive.”

1. Jungle Bird

You know what ate the tiki movement, at least temporarily? Disco. The Jungle Bird was among the last original tiki drinks to appear before the genre was swallowed by syrupy dancefloor drinks. The Aviary Bar at the Kuala Lumpur Hilton concocted the original Jungle Bird, but Shannon’s riff nods to the Negroni, substituting fruit juices for vermouth. Think: gingerbread notes thanks to Jamaican rum herbaceous Campari sillky, aromatic pineapple juice. That striking garnish? It’s just a lime wedge, scored with a channel knife.

2. Mai Tai

Tiki might conjure difficult, expensive recipes using tough-to-find ingredients. You know what’s as easy as a nap on the beach? The Mai Tai. So many renditions have appeared over the years (such as blended ones or those using blue Curaçao) that they have become confusing. Shannon dials into the rum base, using a blend to achieve the same effect as Trader Vic’s original recipe (with a rum that is no longer on the market). Sweet orgeat, an almond syrup, mingles with bright lime and mint in this version. No fussy blending or mashing required just shake until very cold, and drink somewhere comfortable and breezy.

3. Death Valley at Sunset

Don’t blanch when you see the ingredients list for this stunner it requires only a five-minute prep time, with two elixirs you’ll re-use for other cocktails. One is the famous “Don’s Mix,” a cinnamon-honey-grapefruit concoction that’s precisely as good as it sounds, and beautifully aromatic. The other, “avocado-washed tequila,” makes you sound like you should open your own bar, but is as simple as combining avocado oil and tequila and waiting! From there, you just shake everything with chile liqueur, papaya puree, and fresh lime juice. Strain into a chile salt-rimmed glass. There you go: a spicy tiki margarita-esque drink that screams of summer.