Green Options

The Bravo TV Series, Top Chef, is one of the highest rated food shows on television right now, and it all started with Season 1 where Harold Dieterle won over the judges and emerged as one of the hottest new chefs in the country world.  But despite the fame and celebrity status that has ensconced him since his big win, Harold remains the picure of humility, reaffirming his commitment to hard work, passion for cooking and his one true love, food.

Although I spent most of season 1 swooning over him his dishes, I put on my journalist’s cap and was the picture pf professionalism in conducting an interview with him (thanks to Divya Gugnani, founder of Behind the Burner) where I learned that it takes more than just skills to create a culinary masterpiece.  It takes heart.  And that’s something Harold has by the measuring cup full.

Favorite indulgent food: Sun Chips & Ben Jerry’s Ice Cream

Favorite healthy food: Ripe Fresh Fruit

One kitchen tool you can’t live without: Vita Prep Blender

One ingredient you can’t live without: Salt

Your cooking philosophy in one sentence: Love it and it will do whatever you want
 
I couldn’t start out the interview without talking about Top Chef. What was it like to win such a fiercely competitive and high profile competition?

It was a great honor to be recognized by influential people in the food industry.  

Behind the Burner brings us another beacon of culinary mastery, Gavin Kaysen, a renowned chef whose vibrant vegetarian dishes are as notable as he is, and whose unique approach to simplicity brings unexpected boldness to his creations.

Currently the Executive Chef at one of New York City’s premier dining destinations, Café Bouloud, Gavin blends international flair with practical application, and shares his real world tips, tricks and secrets from the celebrated chefs and famed kitchens that he’s had the honor to grace from around the globe.  From Food and Wine’s esteemed best new chefs listing to a stint on Iron Chef and dozens of other accolades in between, this modern day renaissance chef is full of surprises, and I had the chance to sit down with the man himself to learn more about why this promising young chef is one to watch.  And why he can equip you the tools, the confidence, and the kitchen know-how for carving your own culinary visions. (Your own restaurant not required.)

As part of our Behind the Burner food series, I had the unbelievable opportunity to chat with John DeLucie, Executive Chef and Partner of one of New York City’s top celebrity hang outs, The Waverly Inn, a spot so exclusive, the dining is by invitation only.

Needless to say, this gastronomic gem has catered to the highest of high profile crowds, making it a venue to see and be seen while serving up some of the most extraordinary cuisine this side of Eden.  But thanks to the passion of Divya Gugnani, chef, foodie and founder of Behind The Burner, a website that brings the most coveted tips and trends in the culinary scene to the masses, dining like a star is as close as this blog post.

So, read on as we literally go Behind the Burner of the Waverly Inn and inside the creative mastermind that has turned dining into a red carpet event.  

We all know the joys of dining out, feasting on flavorful fare, consuming creative cuisine and devouring decadent desserts, ‘oohing’ and ‘ahhing’ at the tantalizing tastes that whisk us from the doldrums of everyday life to some epicurean plane of existence.

But what if you could create those culinary masterpieces at home?

Thanks to Divya Gugnani, you can.

This Harvard educated Venture Capitalist-Turned-Chef is the prolific powerhouse behind Behind the Burner.com, a cooking wonderland dedicated to bringing savory secrets of fine food preparation from renowned restaurants around the world to your table, one gourmet recipe at a time.

I had the pleasure of speaking with Divya and learning more about the brains, the bites and the business.  And she’s as talented in the board room as she is in the kitchen, with an infectious energy and passion that, like the food she and her chefs prepare, leave you yearning for more.

This will be the first in a series of posts featuring Behind the Burner chefs, organic cooking ideas and special offers for the Eat. Drink. Better. readers, so be sure to check back each week for the latest in edible enjoyment.

Dear Readers,

In the spirit of the season, EcoWorldly is running a special Thanksgiving theme this week. As families in the United States make preparations to come together this month for the traditional feast of potatoes, cranberry sauce, and turkey (or the vegetarian Tofurky equivalent), we’ll take a look at food and farming in other cultures and countries around the world.

We’ll share our favorite environmentally friendly recipes for local specialties and ethnic cuisines around the world and we’ll also explore some of the environmental issues involved with bringing food from the farm to your dinner plate.

Subscribe to our RSS feed by email to get all of these, plus our regular stories about the environment from writers living on six continents.

Since moving to Harrisonburg, Virginia in October, I have had the pleasure and privilege of patronizing The Little Grill Collective, a historic landmark right in the heart of “The Friendly City.” These have been unusual privileges, too, as I typically shun eating out for several reasons: nearly all restaurants are perilous places for vegans, do not serve organic foods, are egregiously wasteful in many ways, and are equally egregiously overpriced.

The Little Grill, however, is a remarkable exception nearly every one of these and the many other reasons you might prefer to cook at home and brown bag it to work. From its early days in the 1940s to the time it became an employee-owned collective in 2003, The Little Grill has offered a wide variety of fare to please every palette. Whether you are a carnivore, an omnivore, or an herbivore, you will definitely find something to fill your tummy and make you smile at this joint.

The unique dishes on the menu range from appetite-stoking appetizers like the Black Beans and Rice or hummus and a pita with fresh veggies for dippin’. The entrees are even more diverse, from the whopping Ron’s Mexi-Plate to “Go Ask Alyce,” a falafel wrap with hummus, tahini, and a salad. You can also get burgers and other sandwiches, plus interesting desserts (including a yummy vegan cookie!) or smoothies. Their breakfast menu is famously full of to-die-for delights, from tofu rancheros to vegan flaxjacks. Be sure to get a big tall stack of those!