CHOW Tour
Two CHOW editors on a caloric extravaganza exploring innovation, novelty, and deliciousness. rss
See Where We've Eaten!

Trying Our Hand at Video

CHOW Tour: Innovation has to live up to the name. And that means that our reports from the field aren't going to be just static old letters combined into words. We haven't managed to develop the Smell-o-Vision for this iteration of the tour, but we have learned how to use a camera. We've got some great interviews with chefs lined up along the way that we are looking forward to filming. In the meantime, here's a little more background.

Posted on Wednesday, June 30th, 2010 by Roxanne Webber in CHOW Tour: Innovation 3 Comments

ALLCHOW Tour: Innovation
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  • i don;t know i would be foolish to leave out Kurt Gutenbrunner as well. He's taken Austrian cuisine and just modern food to some wonderful places. Wallse is the flagship in NYC, although his cafes are fabulous. The first thing i ever ate at Wallse was a lobster and yellow watermelon salad, and i've been stunned, thrilled and overwhelmed by countless meals there. he sources and respects great...+READ

    i don;t know i would be foolish to leave out Kurt Gutenbrunner as well. He's taken Austrian cuisine and just modern food to some wonderful places. Wallse is the flagship in NYC, although his cafes are fabulous. The first thing i ever ate at Wallse was a lobster and yellow watermelon salad, and i've been stunned, thrilled and overwhelmed by countless meals there. he sources and respects great ingredients and does something wonderul with them. all without being flashy or trendy.-COLLAPSE

  • Thanks for the recommendation, marco north. I've been lobbying for years for bartenders to bring back the bouillon cocktail. So fortifying, particularly in the dead heat of summer, which electrolyte replacement is crucial.

  • my deepest congratulations for your point of view and general attitude. i am so interested in what you will find and share with us, your humble audience. I do hope you share the bad or disappointing as well as the triumphs and epiphanies. any reccs? well, my friend runs a wonderful little restaurant in NYC that's just a gem of a place, and yes i would say she's innovative. i once had a cocktail...+READ

    my deepest congratulations for your point of view and general attitude. i am so interested in what you will find and share with us, your humble audience. I do hope you share the bad or disappointing as well as the triumphs and epiphanies. any reccs? well, my friend runs a wonderful little restaurant in NYC that's just a gem of a place, and yes i would say she's innovative. i once had a cocktail she made that involved beef bouillon and horseradish vodka. it's here: www.saltnyc.com-COLLAPSE