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 Marc Murphy, Executive Chef / Owner, landmarc [tribeca], ditch plains & landmarc [at the time warner center]
Ask chef Marc Murphy where he grew up and he'll fire off a list of cosmopolitan destinations—Milan, Paris, Villefranche, Washington DC, Rome and Genoa—"and that's before I turned 12," he'll explain. For some, growing up the son of a globetrotting diplomat might have been stressful, yet for Murphy, this dizzying list of hometowns served as an excellent education in French and Italian cuisine. Indeed the menu at his first restaurant, landmarc [tribeca], is a delicious culinary ride through France and Italy the way Murphy has experienced these countries: at a leisurely pace, with whimsical excursions onto enticing side roads. Now, having launched two successful restaurants—landmarc [tribeca] and ditch plains—Murphy feels ready to embrace a new part of town with landmarc [at the time warner center], offering uptowners the chance to enjoy his contemporary bistro fare with half the travel time.
As Murphy tells it, he started cooking because he didn't have the funds to become a professional racecar driver. Thus, he followed his brother to Peter Kump's New York Cooking School, now known as the Institute of Culinary Education. After a brief stint in Europe where he apprenticed in restaurants in France and Italy, he returned to New York and landed a job as a line cook at Terrance Brennan's Prix Fixe. He stayed for almost two years, working his way through every station in the kitchen and forging a professional bond with Brennan's sous chefs Joseph Fortunato and David Pasternak.
Eager to return to Europe, Murphy bought a plane ticket and a copy of The Michelin Red Guide, and upon landing, began knocking on the doors of some of Paris' most notable restaurants. He finally got a position at the one-star Le Miraville, where he stayed for one and a half years. Afterwards, he staged at the famed Louis XV in Monte Carlo, where executive chef Alain Ducasse was so impressed with Murphy's skills that he personally made arrangements for him to work with Sylvain Portay at Le Cirque once he returned to the U.S. Murphy still considers Portay to be his greatest teacher. "Sylvain was above all concerned with coaxing out the most vibrant, interesting flavors any ingredient had to offer, yet he insisted on minimal manipulation," he recalls.
After Le Cirque, Fortunato tapped him to work as a sous chef at Layla, Drew Nieporent's Middle Eastern fantasy in Tribeca, where Georges Masraff acted as consultant. Then, when Masraff was invited by Joe Baum to help open Cellar in the Sky at Windows on the World, he recruited Murphy to serve as executive chef. After receiving critical acclaim, including a two-star review from The New York Times, Murphy headed uptown and back to French cuisine as executive chef of La Fourchette where the Times' critic Ruth Reichl awarded him another glowing two-star review, citing his "open desire to transform food [so that] in his hands, even a simple green salad...looks like a ruffled hat in a painting by Renoir."
At landmarc [tribeca], which Murphy opened with his wife, Pamela Schein Murphy, he has transformed food—turning casual rustic French and Italian dishes, accompanied by great wines, into memorable occasions. He applies the same mentality to the fish shack concept with ditch plains, where guests enjoy fish shack staples on a corner in the west village. At landmarc [at the time warner center], Murphy will bring his downtown, neighborhood bistro to uptown diners in need of a comfortable staple.
For more information, visit www.anvilny.com
 Rozanne Gold, Chef / Journalist & Author, three-time winner of the prestigious James Beard Book Award and winner of the IACP/Julia Child Cookbook Award
Rozanne Gold, award-winning author and chef, is one of the most prominent women in the food world. As Chef-Director of the renowned restaurant consulting group, the Joseph Baum & Michael Whiteman Co., she helped re-create New York's magical Rainbow atop Rockefeller Center (where she was co-owner and consulting chef for 15 years), Windows on the World and five of New York's three-star restaurants.
Ms. Gold, who began her career at the age of 24 as first chef to New York's Mayor Ed Koch, is a respected journalist and author. She is a three-time winner of the prestigious James Beard Book Award and winner of the IACP/Julia Child Cookbook Award. The author of ten cookbooks, Ms. Gold has been the entertaining columnist for Bon Appetit magazine where her "Entertaining Made Easy" column was read by five million fans. She has written and produced stories for The New York Times (her work can be found on the Op-Ed page, the Dining Section and Sunday Magazine), has written for Oprah, Gourmet, Cooking Light, More, FoodArts, Modern Maturity, and The Montessori Magazine.
As Chef to Mayor Koch, Ms. Gold cooked for Presidents and Prime Ministers and dignitaries from all walks of life. Business Week named her a "Mover and Shaker"; Cooking Light magazine named her one of "America's Top 5 Enlightened Chefs"; Chef magazine nominated her "Innovator of the Year"; and in 1997 the Food & Beverage Association of America honored her as "Hospitality Professional of the Year." She was named Drexel University's Distinguished Visiting Professor in 2000.
Known as the "diva of simplicity," she has set the Gold Standard for a style of cooking that has inspired professional chefs and home cooks alike to "keep it simple" with: Little Meals: A Great New Way to Eat and Cook (1994), Recipes 1-2-3: Fabulous Food Using Only Three Ingredients (1996), is published in four languages; Recipes 1-2-3 Menu Cookbook (1998), Entertaining 1-2-3 (1999) and Healthy 1-2-3 (2001). Desserts 1-2-3, published in May 2002 by Stewart, Tabori & Chang, immediately landed on the L.A. Times "Hot List" and was chosen one of the year's best cookbooks by Food & Wine Magazine. Cooking 1-2-3, published in November 2003, was chosen as one of the year's best 10 books (and the only cookbook) by Gene Shalit on NBC's Today Show on December 12, 2003.
Gold's books garnered two starred reviews from Publisher's Weekly and two of her books were chosen as Editor's Selections in the New York Times Book Review. Her fifth book, Healthy 1-2-3 was the only book in the healthy arena to be nominated for the James Beard and IACP awards. It won the coveted IACP award and was chosen as "one of the best books of 2001" by the San Francisco Chronicle.
Known as a food-trends pundit, Ms. Gold invents concepts that give restaurants and food companies their competitive edge. An early proponent of American regional cooking, she helped create American Spoon Foods, the first specialty food company to focus on regional ingredients. She invented Hudson River Cuisine, turning the idea into a three-star restaurant, the Hudson River Club; and was responsible for developing New York's first pan-Mediterranean restaurant (Café Greco), featuring "Med-Rim Cuisine."
Like every "celebrity chef" today, Ms. Gold has her own product on the market...her irresistible Venetian Wine Cake, manufactured by Greyston Bakery in Yonkers, NY and featured in the New York Times and New York Magazine. In addition, Ms. Gold has been 'celebrity' guest chef at the James Beard House on numerous occasions.
Ms. Gold is a frequent guest on national television, including four recent appearances on the Today Show; Real Simple; B. Smith with Style; Everyday Elegance with Colin Cowie; Good Morning America; Home Cooking on PBS; Discovery Channel's Home Matters, Lifetime's Our Home, the Food Network and QVC. She is a frequent guest on NPR's A Chef's Table and appears regularly on WOR's Weekend, Food Talk and The Joan Hamburg Show.
A graduate of Tufts University with honors in psychology and education, Ms. Gold studied cooking in Italy and France. She is past President of Les Dames d'Escoffier, New York, and has just finished a screenplay about a woman chef who seeks political office. Her most recent cookbook was Kids Cook 1-2-3 published by Bloomsbury.
For more information, visit www.rozannegold.com
 Mike Colameco, Host of Food Talk on WOR710AM radio and star of Colameco's Food Show for PBS
Michael Colameco is host of WOR710AM radio segment Food Talk 6 days a week from 11am to Noon. He is currently shooting the eighth season of Colameco's Food Show for PBS. Look for his first book entitled Mike Colameco's Food Lovers Guide to NYC, John Wiley & Sons and out next year.
Colameco graduated from The Culinary Institute of America and went to work as a line cook at Four Season's Restaurant under Chef Seppi Rengli in 1981. Throughout the 1980s, he was Sous Chef at Maurice Restaurant, Restaurant Chef at Cellar in the Sky / Windows on The World, Executive Sous Chef / Night Chef at Tavern on The Green and Executive Chef at The Ritz Carlton on Central Park South in NYC. Colameco was most recently the Chef Owner of the Globe Restaurant in Cape May, NJ.
While working as a cook/chef in New York, each of Colameco's summer vacations were organized around touring France, Italy, Switzerland and England, dining at countless restaurants featuring regional cuisines. Those dining experiences, and twenty-plus years spent in restaurant kitchens, have helped develop his well-trained palate. His Import Brokerage business has him traveling throughout Europe and Morocco, where aside from eating very well at every occasion, he tours, consults, inspects and leads customers (including Pizza Hut, Sysco and US Foodservice) through inspections of the docks, farms, markets and Food Production Processing Facilities. Colameco currently resides in coastal New Jersey with wife Heijung Park-Colameco and their two sons.
For more information, visit www.colameco.com
 Gael Greene, Famed New York Magazine restaurant critic and author
In her role as restaurant critic of New York Magazine (1968 to January 2002) Detroit-born Gael Greene helped change the way New Yorkers (and many Americans) think about food. A scholarly anthropologist could trace the evolution of New York restaurants on a time line that would reflect her passions and taste over 30 years from Le Pavillon to nouvelle cuisine to couturier pizzas, pastas and hot fudge sundaes, to more healthful eating. But not to foams and herb sorbet; she loathes them.
Everything You Always Wanted to Know About Ice Cream But Were Too Fat To Ask, The Mafia Guide to Dining Out and Nobody Knows the Truffles I've Seen were early pieces. In more recent years her annual roundup of New York City's dining favorites, Ask Gael, was a gourmand's collectible for many years and she continues to write a weekly Ask Gael column for New York Magazine. Earlier she worked at the New York Post.
Ms. Greene often documents her global travels with photograph by the professional street photographer, Steven Richter. Their work has appeared in such magazines as Travel & Leisure, Food & Wine Magazine, Diversions, Departures and Food Arts as well as in special travel features in New York Magazine.
As co-founder with James Beard and a continuing force behind Citymeals-on-Wheels as board chair, Ms. Greene has made a significant impact on the city of New York. Rallying food world peers to make a commitment to help feed the city's homebound elderly, she has devoted as many hours to fund-raising in recent years as she does to writing. Citymeals, the largest public/private partnership in the country, has raised $150 million in its twenty-four-year history to help feed the city's frail elderly shut-ins. That's 30 million meals. In the fiscal year ending in June, 2006, CMOW will have delivered 2.2 million meals to 17,000 homebound New Yorkers. For her work with Citymeals, Greene has received numerous awards and was honored as the Humanitarian of the Year (1992) by the James Beard Foundation. She is the winner of the International Association of Cooking Professionals magazine writing award, 2000, and a Silver Spoon from Food Arts magazine.
Ms. Greene's memoir, Insatiable, Tales from a Life of Delicious Excess was published in April 2006. Earlier non-fiction books include Delicious Sex, A Gourmet Guide for Women and the Men Who Want to Love Them Better and BITE: A New York Restaurant Strategy. Her two novels Blue Skies, No Candy and Doctor Love were New York Times best sellers.
For more information, visit www.insatiable-critic.com
 Arthur Schwartz, The Food Maven, author and former restaurant critic and food editor of the New York Daily News
The New York Times Magazine called Arthur Schwartz "a walking Google of food and restaurant knowledge." As the restaurant critic and executive food editor of the New York Daily News, which he was for 18 years, he was called "The Schwartz Who Ate New York." Nowadays, he is best known as The Food Maven, the name of his website. Whatever the sobriquet, he is acknowledged as one of the country's foremost experts on food, cooking, culinary history, restaurants and restaurant history.
Over the 37 years of his career, he has written five award-winning cookbooks, including his latest, Arthur Schwartz's New York City Food: An Opinionated History with Legendary Recipes, which was named 2005 Cookbook of the Year by the International Association of Culinary Professionals (IACP), as well as best book on an American subject. It was also nominated for a James Beard book award.
His previous book, Naples at Table: Cooking in Campania, not only hit the Los Angeles Times "Hot List," the nation's only cookbook bestseller list, and won awards, but made Schwartz the acknowledged U.S. expert on the cuisines of the Italian south. The Italy-America Chamber of Commerce recently honored him as such at a gala dinner, and he has been honored several times, including at New York City's City Hall, for his contributions to the Italian-American community of his city. He has a cooking school in Paestum, Italy, just south of the Amalfi Coast where, at least four times a year, he conducts weeklong classes that also include cultural touring. He is now working on The Big Book of Southern Italian Food & Wine for Clarkson Potter, and recently finished writing Arthur Schwartz's New York Jewish Food.
His other books are: Cooking In A Small Kitchen (Little Brown, 1979, out of print), What To Cook When You Think There's Nothing In The House To Eat (HarperCollins, 1992, out of print), and the best-selling paperback Soup Suppers (HarperCollins, 1994), which contains more than 100 recipes for main-course soups, with accompaniments and desserts to round out the menu.
He is also the author of numerous articles for a wide range of magazines, including Saveur, Food & Wine, Bon Appetit, Cuisine, Vintage, French Vogue, German Lui, Playbill and Great Recipes. He has been the New York restaurant critic for Travel-Holiday magazine's annual Good Value Dining Awards, and a New York restaurant critic for Food & Wine magazine. Most recently, he was the restaurant critic for BKLYN magazine, until it ceased publication in mid 2006.
Schwartz also teaches both hands-on and demonstration cooking classes at all the major venues in New York City, on Long Island and in New Jersey and Connecticut. He has been a visiting lecturer in both Southern Italian cooking and food writing and editing at the Culinary Institute of America (CIA), at Greystone (CIA campus in Napa Valley, CA), New School University, New York City Technical College and at the Institute for Culinary Education (ICE).
Although he writes and teaches extensively, Schwartz may be best known as a radio personality. For 13 years, he broadcast daily on WOR radio, one of New York's premier talk stations, and in that capacity received the IACP's Award of Excellence in Electronic Media. He was also named Cooking Teacher of the Year by the New York Association of Culinary Professionals. He left the station last year to pursue other interests.
As for TV, he was the food critic on Fox network's (WNYW-TV) local morning show, Good Day New York, and he has appeared on the nationally broadcast Good Morning America, Today, and Live With Kathie and Regis, as well as many local morning shows. At one time, he was the national spokesman for the National Dairy Council. He continues to make frequent TV appearances on PBS and the Food Network.
Schwartz is now in demand as a restaurant consultant and lecturer. He has lectured extensively before library and museum audiences, including the Brooklyn Museum and the Museum of the City of New York, as well as at private clubs, including the Princeton and Columbia Clubs, the Yale Club and the very social Century Club. He has also lectured at metro New York libraries and synagogues, as well as at events benefiting many charities, including Jewish Federation, Hadassah, National Council of Jewish Women, Rotary Clubs, and Chambers of Commerce. His lecturing style is casual and entertaining. Indeed, San Francisco radio personality Gene Burns said, "Schwartz is actually a stand-up comic, not the informative lecturer he pretends to be."
For more information, visit www.thefoodmaven.com |
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